Graduation Requirements for the Major

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)

  11:300:438  Practicum in Professional Youth Work (3) is required for the community nutrition option.

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

Students in the nutrition option 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) or 11:067:300  Integrative Physiology

  01:146:357  Systems Physiology Laboratory (1) or 11:067:301  Integrative Physiology Laboratory

  01:160:209  Elementary Organic Chemistry (3)

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

  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)

  11:115:301 Introductory Biochemistry (3) or 01:694:301  Introductory Biochemistry and Molecular Biology (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  Life Span Nutrition in the Community (4)

  11:709:442  Nutrition Communication (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)

  11:373:331  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)

  11:709:352  Nutrition and Behavior (3)

  11:709:441  Life Span Nutrition in the Community (3)

  11:709:442  Nutrition Communication (3)

  33:011:201  Introduction to Management 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)

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

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

  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 300 or 400 level (3-4)

4. Nutrition, Food, and Business (65)

  01:119:131,132  Microbiology for the Health Sciences and Laboratory (3,1)

  01:160:209,211  Elementary Organic Chemistry and Laboratory (3,1)

  01:355:303  Writing for Business (3)

  01:830:101  General Psychology (3)

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

  11:373:121  Principles and Applications of Microeconomics (3)

  11:373:231  Introduction to Marketing (3) 

  11:373:323  Public Policy Toward the Food Industry (3)

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

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

  11:400:301  Food Processing Technologies (4)

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

  11:709:201,202  Introduction to Foods and Nutrition and Laboratory (3,1)

  11:709:255  Nutrition and Health (3)

  11:709:344  Quantity Food Production (4)

  11:709:345  Nutrition and Development through the Life Span (3) or 11:709:441 Life Span Nutrition in the Community (4)

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

   11:709:363  World Food Customs and Nutrition (3)

  11:709:445  Problem Solving with Food, Nutrition, and Business Information (Jr./Sr. Colloquium)(3)

  11:709:489  Experimental Foods (3) 

  01:355:302  Writing for Business and the Professions (3) or 01:355:315  Writing Grant Proposals (3)

  01:830:101  General Psychology (3)

  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) or 11:704:416  Environmental Education (3)

  11:300:438  Practicum in Professional Youth Work (3)

  11:709:201,202  Introduction to Foods and Nutrition and Laboratory (3,1)

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

  11:709:255  Nutrition and Health (3)

  11:709:323  Nutrition for the Child in Family and Community (3)

  11:709:344  Quantity Food Production (4) or 11:374:439  Food Safety and the American Public (3) or 11:400:422  Colloquium in Food Safety: Fads, Fact, Politics

  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)

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)

  11:015:427  Obesity

  11:709:344  Quantity Food Production (4)

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

  11:709:363  World Food Customs and Nutrition (3)

  11:709:442  Nutrition Communication (3)

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.