Oklahoma State University

Department of Nutritional Sciences

Welcome to the Department of Nutritional Sciences

The faculty and staff of the Nutritional Sciences Department are committed to excellence in undergraduate and graduate education, research, and extension.  We offer a comprehensive educational experience for undergraduate and graduate students who are interested in promoting the health and wellness of individuals as well as communities through the prevention and treatment of disease. Graduates are prepared for careers in dietetics, nutrition, and an array of areas within the biomedical field. Nutrition professionals work in a wide range of settings, in both the public and private sector. 

Undergraduate options are tailored to prepare our students for their ultimate professional goals.  Students in the Dietetics option complete the ACEND-accredited coursework required to apply to ACEND-accredited Dietetic Internships and take the Registered Dietitian (RD) exam. Human Nutrition-Premedical Science and Allied Health option students complete prerequisite courses needed to apply to a wide variety of healthcare professional programs or graduate school. Students in the Community Nutrition option complete courses which prepare them to pursue careers in non-therapeutic food and nutrition fields. Pursuit of graduate education resulting in a master’s or doctoral degree is also an option for successful undergraduate students.

Our graduate faculty advance the science and application of nutritional science through basic cellular and molecular, translational, and community research. The impact of their work is seen throughout the state of Oklahoma, the nation, and the world. Working with master’s degree and doctoral students, they are preparing the next generation of nutritional scientists. Our dietetic interns earn master’s degrees before completing their rotations.  Faculty members working with the Oklahoma Cooperative Extension Services affect the lives of individual Oklahomans for the better by applying research findings to real-life settings in homes, schools, and businesses. 

Nutritional Sciences Research Shows Mangos May Lower Blood Sugar in Obese Adults

A team of researchers in the College of Human Sciences have once again found that mangos are an important fruit to include in daily diets.

Edralin Lucas, Ph.D., associate professor of nutritional sciences at Oklahoma State University, has experience with six mango research projects related to the health benefits the tropical fruit provides. Lucas is the lead author of a recently completed study published in the journal Nutrition and Metabolic Insights that found regularconsumption of mango by obese adults significantly lowered blood sugar levels and did not negatively impact body weight.  These are important findings considering that approximately 34 percent of U.S. adults have been classified as obese and given the health concerns related to obesity, such as type 2 diabetes (T2DM) and metabolic syndrome.
Nutritional Sciences student receives national Phi Upsilon Omicron scholarship
Riley Larson, nutritional sciences senior from Owasso, has received the Golden Anniversary Scholarship from Phi Upsilon Omicron for her outstanding scholarship, leadership and service in her profession and community.

Larson has maintained a 4.0 GPA throughout her time at Oklahoma State University while serving as a member of the Nutritional Sciences Club, Sustainability Committee, Sigma Alpha Iota and President’s Leadership Council.
Nutrition scientist says strawberries lower cholesterol
According to new published research in the Journal of Nutrition, consumption of anthocyanin-rich foods such as strawberries may play an important role in lowering cholesterol and other risk factors for cardiovascular disease.

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