Basic chemistry classes are required for dietitians and nutritionists because they teach students about the structures of molecules and atoms and how they interact under various conditions. These classes are useful because foods are made up of molecules and atoms, and interact with the internal body as people ingest them. Different foods will create different outcomes in the body, some harmful and others helpful. An understanding of chemistry allows the nutritionist to understand the chemical reactions that take place when specific foods enter the body.
Many colleges and universities offer students a diverse number of nutrition classes to choose from. Most students will be required to take basic nutrition classes that teach about nutrition careers, how people have evolved to eat certain foods and the roles of professional affiliations such as the American Dietetic Association. More advanced classes in this area will teach students about nutrition counseling, nutrition writing and nutrition and metabolism.
Classes specifically geared toward foods include food science and food service management. Food science classes may be centered around biology and chemistry as it relates directly to the topic of human nutrition. Food service management classes teach students how to manage and plan diets for larger groups such as in a health care or educational setting.
Human physiology studies the structure and function of the body and includes cells, muscles, bones and the nervous system. It's important for those studying nutrition to be aware of the effects that nutrition can have on these areas of the body. More advanced physiology classes take a deeper look at metabolism and nutrition.