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Commitment to Inclusive Excellence

In the Department of Food Science and Human Nutrition we’re devoted to building a supportive community of different perspectives to drive innovation.

As a department we work with multiple groups on campus to enhance our understanding and implementation of diversity, equity, inclusion, and justice practices.

We are committed to infusing diversity, equity, inclusion, and justice into our curriculum, research activities, and community partnerships.

Associated Students of CSU

The ASCSU is the Student Voice on Campus! The Elected Representatives of ASCSU advocate for CSU students on campus and at the local, state, and national levels of government.


Our Diversity, Equity, Inclusion, and Justice Committee consists of faculty, staff, and student representatives.

Contact us with questions, comments, or suggestions.

Faculty and Staff - Submit a DEIJ Activity


Professor Chris Melby taught nutrition across the globe as part of Semester at Sea

Greetings from the Hashemite Kingdom of Jordan

We have visited many countries in the Mediterranean area where chronic disease is less common and lifespans are long. We have been studying the purported health benefits of a Mediterranean dietary pattern, which is rich in fruits, vegetables, whole grains, legumes, tree nuts, olive oil and red wine and includes several servings of fish and lean meat per week.

My students and I have had opportunities to interact with physicians, nutritionists, and other health-related professionals to discuss specific foods and their constituents that appear to act in concert to reduce disease risk. We are specifically examining how foods common in this area can attenuate the risk for chronic inflammation, oxidative stress, and dysbiosis that are at the core of the global escalation of diabetes, obesity, and heart disease.

Greetings from Kenya

We just finished an all-day field class in the port of Mombasa for one of my nutrition courses. Dr. Gladys Wasa, a professor of Public Health Nutrition from the Technical University of Kenya, and I discussed with my students the nutrition-related health issues in urban and rural Kenya (which are many), visited various food markets in Mombasa, and had a great meal of roasted goat, with a medley of vegetable dishes.

Food systems are suffering amidst climate changes, and I am challenging my students to devote ourselves to developing creative solutions focused on improving food equity and population health.

  • 24% Racially Minoritized Students
  • 4% Student Veterans
  • 24% First-Generation Students


Food Science and Human Nutrition outreach and Extension programs focus on reaching diverse communities with important health and nutrition information.

Michelle Milholland is heavily involved in student education in-person and online. She covers topics such as Transgender and Gender Diverse Identities in the Life Cycle by gathering a variety of resources to share with students in Canvas, small group activities and pre/post surveys.

Charlene Van Buiten, discusses DEIJ in food production during weekly class meetings in FTEC 210 to encompass cultural competency, white supremacy, ethnic ideas and perspectives.

Nutrition counseling is offered with a weight neutral focus and is inclusive of all individuals regardless of disabilities, minoritized background, income level, mental health status, or gender identity. Counseling staff have undergone the Pride Center’s Safe Zone training to create a welcoming environment for all members of our LGBTQA+ community.

Get Involved

We value and encourage participation by students of diverse backgrounds in our department activities. Check out these opportunities for ways you can get involved.


Diversity, Equity, Inclusion, and Justice Upcoming Events