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Agricultural Science 017
Animal Science 067
Atmospheric Sciences (see Meteorology)
Biochemistry 115
Bioenvironmental Engineering 117
Biological Sciences 119
Biotechnology 126
Botany (see Plant Science)
Chemistry 160
Communication 192
Ecology and Natural Resources 704
Entomology (minor only)
Environmental and Business Economics 373
Environmental Planning and Design 573
Environmental Policy, Institutions, and Behavior 374
Environmental Sciences 375
Exercise Science and Sport Studies 377
Food Science 400
Genetics 447
Geography 450
Geological Sciences 460
Independent Major 554
Journalism and Media Studies 567
Marine Sciences 628
Meteorology 670
Microbiology 680
Nutritional Sciences 709
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Graduation Requirements for the Major
Plant Science 776
Public Health 832
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New Brunswick Undergraduate Catalog 2007-2009 School of Environmental and Biological Sciences Programs of Study Nutritional Sciences 709 Graduation Requirements for the Major  

Graduation Requirements for the Major


All students must complete the SEBS core requirements appropriate for students majoring in nutritional sciences (Areas I through VII below), plus the additional major requirements (Area VIII A below, and one of the options described in Area VIII B below). Students must achieve grades of C or better in all required biological sciences, biochemistry, chemistry, and nutrition courses in order to enter advanced courses in nutritional sciences.

I. School Mission: Interdisciplinary Critical Analysis (3 credits)

One 3-credit Junior/Senior Colloquium (See the Degree Requirements chapter for a description of this requirement.)

II. Introductory Life and Physical Sciences

A. Life Sciences (8 credits)

  01:119:101-102  General Biology (4,4)

B. Physical Sciences (9 credits)

  01:160:161-162  General Chemistry (4,4)

  01:160:171  Introduction to Experimentation (1)

III. Humanities and the Arts (6 credits)

See suggested courses in the Degree Requirements chapter.

IV. Multicultural and International Studies (6 credits)

See suggested courses in the Degree Requirements chapter.

  11:709:442  Community Nutrition (4) is required in the dietetics option.

V. Human Behavior, Economic Systems, and Political Processes

A. Human Behavior (3 credits)

See suggested courses in the Degree Requirements chapter. Note that both 01:830:101 General Psychology (3) and 01:920:101 Introduction to Sociology (3) are required in the dietetics option.

B. Economic Systems (3-6 credits)

  11:373:121  Principles and Applications of Microeconomics (3) and 01:220:103 Introduction to Macroeconomics (3) are required in the food service administration option. 11:373:101 Economics, People, and Environment (3) may be substituted in the nutrition and dietetics options.

C. Political Processes (3 credits)

See suggested courses in the Degree Requirements chapter.

VI. Oral and Written Communication (6 credits)

See suggested courses in the Degree Requirements chapter. 01:355:302 Scientific and Technical Writing (3) is required for the nutrition option. 01:355:303 Writing for Business and the Professions (3) is required for the food service administration option.

VII. Experience-Based Education (3-4 credits)

  11:709:344  Quantity Food Production (4) is required in the dietetics and food service administration options.

Students in nutrition must complete a minimum of 3 credits of 11:709:493,494   Problems in Nutrition (3,3) or equivalent independent research project in nutritional sciences or adviser-approved placement in cooperative education.

VIII. Proficiency in the Nutritional Sciences (32-64.5 credits)

A. REQUIRED COURSES (3)

Quantitative Skills

See VIII B, Option requirements. Students are required to have placed at the precalculus level or above to take the required biology and chemistry courses.

Professional Ethics

Ethical aspects of nutritional sciences are incorporated into several upper-level courses through the use of case studies, research designs, and applied problems.

Additional Requirements (3)

  11:709:255  Nutrition and Health (3)

B. OPTIONS (59-61.5)

1. Dietetics (59)

  01:119:133  Introduction to Microorganisms (3) and 01:119:134 Introduction to the Practice of Microbiology (1) or 01:119:131 Microbiology for the Health Sciences (3) and 01:119:132 Microbiology for the Health Sciences Laboratory (1)

  01:146:356  Systems Physiology (3)

  01:146:357  Systems Physiology Laboratory (1)

  01:160:209  Elementary Organic Chemistry (3)

  01:160:211  Elementary Organic Chemistry Laboratory (1)

  01:640:115  Precalculus College Mathematics (4) or equivalent

  01:694:301 Introductory Biochemistry and Molecular Biology (3)

  01:830:101  General Psychology (3)

  01:920:101  Introduction to Sociology (3) or 11:709:452 Nutrition and Behavior (3)

  01:960:401  Basic Statistics for Research (3)

  11:373:341  Management: Human Systems Development (3) or 01: 830:373 Organizational and Personnel Psychology (3)

  11:709:201  Introduction to Foods and Nutrition (3)

  11:709:202  Laboratory for Introduction to Foods (1)

  11:709:349  Management of Food Service Systems (3)

  11:709:400  Advanced Nutrition I: Regulation of Macronutrient Metabolism (3)

  11:709:401  Advanced Nutrition II: Energy and Micronutrient Metabolism (3)

  11:709:405  Professional Issues in Dietetics (P/NC 1)

  11:709:441  Nutrition Counseling and Communication (4)

  11:709:442  Community Nutrition (4)

  11:709:489  Experimental Foods (3)

  11:709:498  Nutrition and Disease (3)

 
2. Food Service Administration (29-31)

Required courses (17)

  01:119:133  Introduction to Microorganisms (3) and 01:119:134 Introduction to the Practice of Microbiology (1) or 01:119:131 Microbiology for the Health Sciences (3) and 01:119:132 Microbiology for the Health Sciences Laboratory (1)

  11:373:341  Management: Human Systems Development (3) or 01:830:373 Organizational and Personnel Psychology (3)

  11:709:201  Introduction to Foods and Nutrition (3)

  11:709:202  Laboratory for Introduction to Foods (1)

  11:709:349  Management of Food Service Systems (3)

  33:010:272  Introduction to Financial Accounting I (3)

Electives (12)

  11:373:241  Introduction to Management (3)

  11:373:331  Economics of Food Marketing Systems (3)

  11:373:371  Food Health and Safety Policy (3)

  11:375:403  Principles of Epidemiology (3)

  11:400:304  Food Analysis (4)

  11:400:405  Sensory Evaluation of Foods (3)

  11:400:410  Nutraceuticals in Functional Foods, Herbs, and Supplements (3)

  11:400:412  Food Product Development (3)

  11:709:226  Nutrition for the Developing Child (3)

  11:709:441  Nutrition Counseling and Communication (4)

  11:709:452  Nutrition and Behavior (3)

  33:011:201  Introduction to Management for Nonbusiness Majors (3)

  33:011:202  Introduction to Marketing for Nonbusiness Majors (3)

  33:011:203  Introduction to Finance for Nonbusiness Majors (3)

  33:011:204  Principles of Business Law for Nonbusiness Majors (3)

3. Nutrition (53.5-61.5)

  01:146:356  Systems Physiology (3) and 01:146:357 Systems Physiology Laboratory (1) or equivalent

  01:160:307-308  Organic Chemistry (4,4)

  01:160:311  Organic Chemistry Laboratory (2)

  01:447:380  Genetics (4)

  01:640:1__-1__   CALC1-CALC2 (4,4)

  01:694:301  Introductory Biochemistry and Molecular Biology (3) or 11:115:403-404 General Biochemistry (4,3) or 01:694:407-408 Molecular Biology and Biochemistry (3,3)

  01:750:193-194  Physics for the Sciences (4,4) or 01:750:203-204 General Physics (3,3) and 01:750:205-206 General Physics Laboratory (1,1)

  01:960:401  Basic Statistics for Research (3)

  11:709:400  Advanced Nutrition I: Regulation of Macronutrient Metabolism (3)

  11:709:401  Advanced Nutrition II: Energy and Micronutrient Metabolism (3)

  11:709:481  Seminar in Nutrition (1.5)

  11:709:493,494  Problems in Nutrition (3-6) or equivalent

  An additional, adviser-approved advanced biology course (3-4)


IX. Unspecified Electives (13.5-42 credits)

In addition to courses meeting the above requirements, students can take any other courses offered by the university, for which they meet the course eligibility requirements, to bring their total number of credits to the minimum of 128 required for graduation.

 
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