Catalog Navigator : Graduation Requirements for the Major

Students matriculating prior to the fall semester 2015 in the School of Environmental and Biological Sciences (SEBS) must complete the SEBS general education requirements. In addition, students majoring in nutritional sciences must complete the major requirements described below.

Students matriculating fall 2015 or after and transfer students matriculating in 2016 and after must complete a goal-based Core Curriculum in place of general education requirements. The goal-based core is described here: http://sebs.rutgers.edu/core. Courses are certified for the Core Curriculum by a faculty committee. A current list of certified courses can be found here: http://sebs.rutgers.edu/core. Nutritional sciences major requirements are as described below.

For an up-to-date description of nutritional sciences major requirements, courses, and course sequences please refer to the program webpage at http://nutrition.rutgers.edu/ug.html.

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.

Major Requirements for All Students Regardless of Matriculation Date

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)

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

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 Community Nutrition (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)

11:373:231 Introduction to Marketing (3)

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)

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

11:709:442 Nutrition Communication (3)

11:709:443 Methods in Sensory Analysis (3)

11:373:231 Introduction to Marketing (3)

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 (3)

11:400:410 Nutritional Aspects of Food Processing (3)

11:400:412 Food Product Development (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)

01:750:193-194 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)

11:115:301 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)

11:015:442 Entrepreneurial Agriculture Colloquium (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)

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

11:709:255 Nutrition and Health (3)

11:709:344 Quantity Food Production (4)

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

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

11:709:441 Life Span Community Nutrition (4)

11:709:443 Methods in Sensory Analysis (3)

11:709:489 Experimental Foods (3)

5. Community Nutrition (51-52)

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) or 10:832:201 Principles of Public Health (3)

11:709:255 Nutrition and Health (3)

11:709:323 Nutrition for the Child in Family and Community (3) or 11:607:402 Building Community Partnerships (3) or 1:193:413 Community Interventions in Obesity-related Chronic Diseases (3)

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

11:709:352 Nutrition and Behavior (3)

11:709:441 Life Span Community Nutrition (4)

Electives (3 of the following courses)

01:920:108 Minority Groups in American Society (3)

01:920:272 Sociology of the Family (3)

01:377:377 Exercise and Aging (3)

11:015:427 Obesity: Biology, Behavior and Management (3)

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)

10:762/832:101 Introduction to Policy, Planning, and Health (3)

10:762:304 Poverty in the United States (3)

10:762:421 Community Development (3)

10:832:232 Principles of Public Health (3)

10:832:252 Health and Social Justice (3)

11:193:421 Wellness Behavior (3)

11:374:341 Social and Ecological Aspects of Health and Disease (3)

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.