Nutritional Sciences (BS)
Obtain a strong science and nutrition background while preparing for graduate programs in healthcare, food science or nutrition research.
Obtain a strong science and nutrition background while preparing for graduate programs in healthcare, food science or nutrition research.
The Nutritional Sciences program is designed to provide science-based preparation for careers in nutrition or food science research, graduate school and professional programs such as medicine, physician assistant, physical therapy or dentistry.
Pre-professional students should meet with their advisor to check requirements of specific post-degree program. The program includes:
Megan Martell earned her degree in Nutritional Sciences at Madonna University. Since graduating she studied in Denmark and has worked in food product development for Dannon, Gerber, and Hain-Celestial. Currently, she works in product development for a Medical Grade Manuka Honey company in New Zealand. Her job includes analyzing scientific research, meeting international labeling regulations, creating marketing content, defining production requirements, and developing new products. She coordinates clinical research partnerships to study the anti-inflammatory and anti-microbial properties of this honey as a topical medicine, and aims to investigate the application of this honey as a functional food.
Meet other students a special interest in nutrition. As part of the Nutrition Network you can help create on campus events such as Food Day, assist community partners such as Cooking Matters, attend conferences and host guest speakers from a variety of food and nutrition career fields.
Students design and present independent research under the direction of qualified faculty members.
Become an expert in science-based nutrition and understand the role of food in health as your prepare for a career as a Registered Dietitian Nutritionist (RDN).
Work toward a career as a Registered Dietitian Nutritionist (RDN) by gaining advanced knowledge in many areas of nutrition and gaining skills in creating nutrition plans and educating clients of diverse backgrounds.
Gain experience investigating current nutritional issues related to behavior modification, obesity and chronic disease, end of life care, and sustainability. Complete a capstone research project under the guidance of qualified faculty.
Ph.D. Michigan State University
M.S. Iowa State University
B.S. University of Iowa
Dietetic Internship, University of Michigan School of Public Health
734-432-5534
Franciscan Center S217-U
Dr. Schmitz is a former Peace Corps volunteer who became interested in the field of nutrition while working as a high school science teacher in Lesotho, Africa. She is a Registered Dietitian who has worked in the areas of research, nutrition education and nutritional counseling. She enjoys teaching courses in Nutrition Assessment, Medical Nutrition Therapy, Advanced Human Nutrition and Experimental Foods and Research.
Karen has been active in many professional associations related to nutrition and dietetics, most recently serving as an Academy of Nutrition and Dietetics Position Paper editor and on the board of the Southeastern Michigan Dietetics Association. She has served as a reviewer for several nutrition textbooks and on advisory boards for dietetic internships. Her recent research includes collaborating with nursing faculty on the project titled, "Teaching Nutrition Screening and Assessment of the Geriatric Patient: An Inter-professional Approach."
In addition, she has worked with many students on research projects related to fat replacers, sugar substitutes, oil absorption and consumer acceptability of food products. Several of these students have presented their research and won awards at the Michigan Academy of Nutrition and Dietetics Annual Conference.
M.S. University of Michigan
B.S. Michigan State University
Dietetic Internship, University of Michigan School of Public Health
734-32-5519
Academic Building 1502A
Laura Freeland Kull is the Director of the Undergraduate Programs in Nutrition and Dietetics. She began teaching at Madonna University as an adjunct faculty member in 1997 and joined as full-time faculty and director in 2008. Her interests include food system sustainability, public health nutrition, food insecurity, public policy, and life span nutrition. Laura also serves as the faculty advisor for the Nutrition Network Student Organization.
Laura has worked in clinical nutrition specializing in nutrition support in the long-term care population. She has served in many leadership positions in Dietetics Associations, including President of the Michigan Academy of Nutrition and Dietetics. She is the recipient of multiple awards including the Michigan Dietetic Association’s Outstanding Educator, the Michigan Dietetic Association’s Registered Dietitian of the Year, The Michigan Dietetic Association Award, the Southeastern Michigan Association Distinguished Service Award and the Volunteer of the Year for the St. Vincent and Sarah Fisher Center.
M.S. Eastern Michigan University
B.S. Madonna University
Dietetic Internship, DMC
734-32-5515
Franciscan Center 217-P
M.S. Michigan State University
B.S. Madonna University
dcwawrzyniec@madonna.edu
MPH University of Michigan
B.S. University of Wisconsin-Stout
Dietetic Internship Iowa State University
sokonkowski@madonna.edu
