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.
Check the department website (nutrition.rutgers.edu) for the latest curriculum revisions and policies.
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.
11:709:441 Life Span Nutrition in the Community (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) or 11:709:352 Nutrition and Behavior (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, Food Service Administration, and Nutrition, Food, and Business options.
11:300:438 Practicum in Professional Youth Work (3) is required for the Community Nutrition option.
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)
01:119:131 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 11:709:352 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 Lifespan Nutrition in the Community (4)
11:709:442 Nutrition Communications (3)
11:709:489 Experimental Foods (3)
11:709:498 Nutrition and Disease (3)
11:709:499 Nutrition Counseling (1)
2. Food Service Administration (29-31)
Required courses (17)
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 Life Span Nutrition in the Community (3)
11:709:442 Nutrition Communications (3)
11:709:345 Nutrition and Development Through the Life Span (3)
11:709:323 Nutrition for the Child in Family and Community (3)
11:709:352 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 Research in Nutrition (3-6) or equivalent
An additional, adviser-approved advanced biology course 300 or 400 level (3-4)
4. Nutrition, Food, and Business (65)
01:355:203 Business Writing Essentials (3)
01:830:101 General Psychology (3)
01:960:401 Basic Statistics for Research (3)
01:160:209, 211 Elementary Organic Chemistry and Laboratory (3, 1)
01:119:131, 132 Microbiology for the Health Sciences and Laboratory (3, 1)
11:709:201, 202 Introduction to Foods and Nutrition and Laboratory (3,1)
11:709:255 Nutrition and Health (3)
11:709:345 Nutrition and Development through the Life Span (3)
11:709:363 World Food Customs (3)
11:709:344 Quantity Foods (4)
11:709:349 Management of Food Service Systems (3)
11:709:445 Problem Solving Using Food, Nutrition and Business Information (Jr./Sr. Colloquium)(3)
11:709:489 Experimental Foods (3)
11:400:405 Sensory Evaluation of Foods (3)
11:400:301 Food Processing Technologies (4)
11:373:121 Principles and Applications of Microeconomics (3)
11:373:341 Management: Human Systems Development (3) or 01:830:373 Organizational and Personnel Psychology (3)
11:373:231 Introduction to Marketing (3)
11:373:371 Food, Health, and Safety Policy (3)
11:373:323 Public Policy Toward the Food Industry (3)
5. Community Nutrition (51-52)
11:300:101 Introduction to Professional Youth Work (1)
11:300:301 Administration and Management of Youth Agencies (3)
11:300:416 Environmental Education (3)
01:355:302 Writing for Business and the Professions (3) or 01:355:315 Writing Grant Proposals (3)
11:300:438 Practicum in Professional Youth Work (3)
01:830:101 General Psychology (3)
11:709:201,202 Introduction to Foods and Nutrition and Laboratory (3,1)
11:709:255 Nutrition and Health (3)
11:709:226 Nutrition and the Developing Child (3)
11:709:323 Nutrition for the Child in Family and Community (3)
11:709:345 Nutrition and Development through the Life Span (3)
11:709:352 Nutrition and Behavior (3)
11:709:441 Life Span Nutrition in the Community (4)
11:709:344 Quantity Foods (4) or 11:374:439 Food Safety and the American Public (3) or 11:400:422 Colloquium in Food Safety: Fads, Fact, Politics
Electives (3 of the following courses):
01:830:333 Adolescent Development (3)
01:920:108 Minority Groups in American Society (3)
01:920:272 Sociology of the Family (3)
11:709:344 Quantity Foods (4)
11:709:349 Management of Food Service Systems (3)
11:709:363 World Food Customs (3)
11:709:442 Nutrition Communications (3)
11:015:427 Obesity
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.
