Identity area
Type of entity
Authorized form of name
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Standardized form(s) of name according to other rules
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Description area
Dates of existence
History
Instruction in human nutrition and foods at South Dakota State University originated within the early home economics curriculum. Initial coursework in cooking expanded into formal foods instruction, and by 1907 dietetics courses had been introduced. By 1918–1919, the university catalog noted that the curriculum prepared students for institutional employment, with campus cafeterias serving as laboratory spaces. Following the 1924 divisional reorganization of South Dakota State College, the Department of Foods and Nutrition was formally established, and early research activities were supported through the Agricultural Experiment Station. The curriculum underwent regular revision to remain responsive to advances in nutrition science and evolving professional needs.
Program growth accelerated in the mid-20th century. In 1955, a restaurant management program was introduced and later developed into the Hotel, Restaurant, and Institution Management program, combining coursework in food service operations, business, and economics with practicum-based experience. The dietetics program also expanded significantly through the creation of a coordinated undergraduate pathway and accreditation by the American Dietetic Association, requiring supervised internships at approved sites and qualifying graduates for the dietetic registration examination. Food science was added as a program option in 1966, offering students access to specialized laboratories and research opportunities in food processing, safety, and analytical methods grounded in chemistry and the biological sciences.
These academic areas eventually came together within the Department of Nutrition, Food Science, and Hospitality, offering undergraduate and graduate education in nutrition, dietetics, food science, and hospitality management. The department’s history reflects a sustained emphasis on experiential learning, research, and professional preparation, supporting careers in healthcare, public health, food industries, regulatory agencies, education, and hospitality services.