Degree: B.S.

Undergraduate Program Director: Adria R. Sherman (asherman@aesop.rutgers.edu)

The undergraduate program in nutritional sciences provides students with a strong background in the biological, biochemical, physiological, clinical, behavioral, sociological, and psychological dimensions of human nutrition. Students must maintain a cumulative grade-point average of 2.0 or better in all required courses. The program offers three options.

Dietetics. The option in dietetics meets the American Dietetic Association`s (ADA) Approved Didactic Program in Dietetics. Upon completion of this option, students are eligible to apply for an ADA Accredited Dietetic Internship or an Approved Pre-Professional Practice Program (AP4) in preparation for the Registration Examination for dietitians. With appropriate electives, this option also can lead to work in the food industry, and after graduate study, positions in cooperative extension, nutrition education, nutrition counseling, or clinical research.

Food Service Administration. The option in food service administration emphasizes the managerial aspects of food service operation. Entry-level employment opportunities include food service marketing, or managing food services in schools, hotels, restaurants, industrial cafeterias, corporations, hospitals, and child- or long-term-care facilities.

Nutrition. The option in nutrition emphasizes research and prepares students for graduate study in the life sciences and medical, dental, and veterinary studies, as well as for immediate employment in the biomedical industry.

Please see the Programs of Study Summary on page 272 for information regarding changes in degree requirements.

I. Interdisciplinary/Ethical Analysis (5 credits)

  11:015:101  Perspectives on Agriculture and the Environment (2)

  11:015:400  Junior/Senior Colloquium (3)

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. The Arts (6 credits)

See suggested courses in the Degree Requirements chapter.

IV. Human Diversity (6-7 credits)

See suggested courses in the Degree Requirements chapter.

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

V. Economic and Political Systems

A. 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.

B. Political Systems (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. Competence in the Nutritional Sciences (32-64.5 credits)

A. REQUIRED COURSES (6-7)

Quantitative Methods

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.

Computer Competence (3-4)

  01:198:110  Introduction to Computers and Their Application (3) or 01:198:111 Introduction to Computer Science (4)

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.

Other Required Courses (3)

  11:709:255  Nutrition and Health (3)

B. OPTIONS (29-57.5)

1. Dietetics (55)

  11:115:301  Introductory Biochemistry (3)

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

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

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

  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)

  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)

2. Food Service Administration (29)

Required courses (17)

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

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

Electives (12)

  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)

  11:373:241  Agribusiness Management (3)

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

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

  11:375:403  Environment and Public Health: Epidemiological Aspects (3)

  11:400:304  Food Analysis (4)

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

  11:400:410  Nutraceuticals, Nutrition, and Food Processing (3)

  11:400:412  Food Product Development (3)

  11:709:226  Nutrition and the Young Child (3)

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

  11:709:452  Nutrition and Behavior (3)

3. Nutrition (53.5-57.5)

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

  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)

  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 (BA,BA) or equivalent

  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)

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

IX. Unspecified Electives (13.5-47 credits)