Dear Dr. Blonz >> I am completing my undergraduate degree in dietetics next year. I will continue to become a registered dietitian, but I want to go on to graduate education and am torn between pursuing a nutrition degree or changing to food science. I am interested in doing research to develop, test and promote foods that promote health. My appreciation for any guidance you might provide.

— U.S., Walnut Creek

Dear U.S. >> I often field questions from students interested in nutrition and food science. First, let me say that dietetic training will certainly serve you well. (For more on careers in dietetics, see b.link/xka3sxv.) As you are interested in research in the food industry, further graduate education in food science would seem reasonable to consider. Aside from learning essential information about the science of food production, having both elements on your resume would make you more marketable when looking for a job. Consider finding a university with nutrition and food science departments or one with a department that combines both.

Check out the professional organizations for people working in these areas. The American Society for Nutrition has a career guidance page at b.link/vsl4a3u. The Institute of Food Technologists (IFT), the professional organization of food technologists, offers information about careers in food science at b.link/tsktu8w.

Whatever schools you consider, ask for a list of the faculty’s research interests. An academic department’s success depends on the strengths of its faculty, and knowing the faculty members’ interests is a good way to see how a department is oriented.

Although interests can evolve during graduate education, if you find faculty aligned with your particular interests, you’ll be ahead of the game.

Dear Dr. Blonz >> I was hoping you would explain something for me. On the front label of a product I use, it says “sweetened only with malted barley,” but on the nutrition label it says the product has “Added sugars — 13 grams.” This is important for me to know as I am a Type 2 diabetic. I like the product, and I would like to keep using it.

— F.D., Dover, Delaware

Dear F.D. >> Malted barley is produced by allowing the barley grain to soak and sprout. This step causes the grain to produce higher levels of a starch-digesting enzyme that breaks down the complex carbohydrates of the grain into simpler sugars. The 13 grams of added “sugar” is probably maltose, a double sugar that breaks into two glucose molecules in the body. As a person with diabetes, you should treat maltose as you would any sugar.

Kensington resident Ed Blonz has a PhD in nutrition from UC Davis. Email him at cctimes@blonz.com.