Identity area
Type of entity
Authorized form of name
Parallel form(s) of name
Standardized form(s) of name according to other rules
Other form(s) of name
Identifiers for corporate bodies
Description area
Dates of existence
History
Human nutrition and foods courses have been part of the home economics curriculum at South Dakota State University since its earliest days. Initial cooking courses expanded into foods courses, and by 1907, dietetics courses were added. By 1918–1919, the university catalog noted that coursework prepared students for institutional jobs, with campus cafeterias used for laboratory experience.
In 1924, following the divisional reorganization of South Dakota State College, the Department of Foods and Nutrition was established. The Agricultural Experiment Station supported the department’s first nutrition and foods research, enhancing the curriculum. Over the years, the program underwent frequent revisions to maintain relevance to student needs and evolving fields.
In 1955, a restaurant management program was introduced. This has since developed into the Hotel, Restaurant, and Institution Management program, offering students a strong foundation in lodging and food service management, supported by coursework in business and economics. Practicum-based work experience strengthens the academic program, preparing students for careers in hotels, motels, restaurants, private clubs, airlines, and food services across industrial, healthcare, and educational settings.
The dietetics program has evolved significantly, including the development of a Coordinated Undergraduate Program and eligibility for the Dietetic Registration Examination upon graduation. Today, the Nutrition and Food Science—Dietetics Option equips students for roles in hospitals, nursing homes, public health agencies, industry, education, the armed services, and governmental or international organizations. The curriculum, accredited by the American Dietetic Association (ADA), includes a required internship at one of approximately 155 ADA-approved sites, qualifying students to sit for the registration exam.
In 1966, food science was added as a program option. This field provides students with access to specialized equipment and research opportunities, preparing them for careers in the food processing industry or for graduate study in food science, with coursework grounded in chemistry and the biological sciences. Graduates pursue entry-level positions in the food industry and with regulatory agencies.
Today, the Department of Nutrition, Food Science, and Hospitality offers a Bachelor of Science degree with majors in Hotel, Restaurant, and Institution Management and in Nutrition and Food Science, with options in Dietetics and Food Science, as well as a minor in Nutrition.