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  • Coordinated Program Students prepare foods in the TCU Medical Culinary Program

    Justine, Kristina, Dalia and Morgan prepare four varieties of pasta in for the Medical Culinary program. The...

  • TCU Students Engage School Children about Nutrition, Gardening and Health in the Seed to Plate Program.

    Allie, Nathalie and Chandler teach kindergarten students at a local school about the various parts of a...

  • Faculty and Students work together in Medical Culinary Program

    Faculty members, Dr. VanBeber and Dr. Dart, watch as Page Bailey, Coordinated Program student works with a...


Nutritional Sciences

The mission of the TCU Department of Nutritional Sciences is to provide a distinctive program of study in all areas of nutrition and dietetics within a traditional liberal arts setting. The faculty of the department affirm their commitment to the education of broadly informed, scientifically competent, self-educating, and ethically responsible professionals who are capable of entering successful careers in nutrition and dietetics and are also cognizant of the needs of the community and society at large.

The nutritional sciences faculty are accomplished educators, researchers, and leaders in their fields. They are authorities in a variety of research fields who recognize the importance of continued professional development as well as service to the university, community, and the profession. Faculty members meet with students on a regular basis to offer advice regarding degree/program requirements as well as post-graduate employment and/or education.

Every student from our department completes research under the direction of a faculty mentor prior to graduation. The research is accomplished over several semesters and culminates in student presentation at the annual TCU College of Science & Engineering Michael and Sally McCracken Annual Student Research Symposium. This model is unique for an undergraduate nutrition program and a defining strength of our curriculum. Additionally, our students are provided with ample opportunities to practice food and nutrition related skills outside of the classroom and in the community under the guidance and direction of faculty.