For an up-to-date description of nutritional sciences major requirements, courses, and course sequences, please refer to the program webpage at https://nutrition.rutgers.edu/undergraduate.
SEBS UNDERGRADUATE CORE CURRICULUM (39 credits)
Contemporary Challenges (6 credits) Two courses, one in each of the Contemporary Challenges areas: Diversities and Social Inequalities [CC-D] and Our Common Future [CC-O]
Experiential Learning (3 credits) Students must participate in a certified experience that meets this goal [EL]
Natural Sciences (6 credits) Students must take two courses, one each in two of the following areas: physical, biological, or environmental sciences [NS]
Historical Analysis (3 credits) Students must take one course [HST]
Social Analysis (6 credits) SEBS students must complete two courses, one in either social/cultural analysis or economic analysis, and one in governmental and regulatory analysis [SCL]
Arts and Humanities (3 credits) Students must complete one course [AH]
Writing and Communication (6 credits) Students must take 01:355:101 or its equivalent [WC] and one course that fulfills the learning goal, communicate effectively in modes appropriate to a discipline or area of inquiry [WCD].
Quantitative and Formal Reasoning (6 credits) Students must take two courses [QQ; QR]
Graduation Requirements for the Major (64-88 credits)
PROFICIENCY IN NUTRITIONAL SCIENCES (22 credits)
A. REQUIRED COURSES
Students are required to have placed at the precalculus level or above to take the required biology and chemistry courses.
01:160:161 General Chemistry I (4) [NS]
01:160:162 General Chemistry II (4)
01:160:171 Introduction to Experimentation (1)
11:709:255 Nutrition and Health (3)
Certain Biological Sciences courses (see options below)
Students must achieve a GPA of 2.5 or better across these courses to be admitted to the Nutrition or Dietetics options.
B. OPTIONS IN NUTRITIONAL SCIENCES
1. Dietetics (74-75)
11:709:102 Careers in Nutrition (1)
11:709:201 Culinary Nutrition (3)
11:709:202 Culinary Nutrition Lab (1)
11:709:255 Nutrition and Health (3)
11:709:301 Food Safety & Sanitation in Food Service (2)
11:709:345 Nutrition through the Lifespan (3)
11:373:341 Organizational Dynamics (3) or equivalent
11:709:400 Advanced Nutrition: Macronutrients (3)
11:709:401 Advanced Nutrition: Energy & Micronutrients (3)
11:709:404 Advanced Nutrition: Clinical Research Practicum (1)
11:709:410 Dietetics Professional Practice (3)
11:709:441 Community Nutrition (3)
11:709:442 Nutrition Education & Communication (3)
11:709:448 Food Production & Management (3) [EL]
11:709:449 Food Service Lab (1) [EL]
11:709:483 Medical Nutrition Therapy I (3)
11:709:484 Nutrition Therapy Lab (1)
11:709:485 Medical Nutrition Therapy II (3)
11:709:489 Experimental Foods (4) or
11:709:493/494 Research in Nutrition (BA)
01:960:401 Basic Statistics for Research or Equivalent (3)
01:119:103 Principles of Biology (4)
01:119:127 Anatomy and Physiology I (4)
01:119:128 Anatomy and Physiology II (4)
01:160:161 General Chemistry I (4)
01:160:162 General Chemistry II (4)
01:160:171 Introduction to Experimentation Lab (1)
01:160:209 Elementary Organic Chemistry (3)
11:115:301 Introduction to Biochemistry (3) or 01:694:301 Introduction to Biochemistry and Molecular Biology (3)
Many of the science courses have prerequisites. Please see catalog descriptions. Students must achieve a C or better in all required biological sciences, biochemistry, chemistry, and nutrition courses before taking 709:400, 401, and 498.
2. Biomedical Nutrition (53.5-61.5)
11:709:400 Advanced Nutrition I (3)
11:709:401 Advanced Nutrition II (3)
11:709:427 Obesity: Biology, Behavior, and Management (3) or
11:709:443 Methods in Sensory Analysis (3) or 11:709:475 Nutrition and
Fitness (3)
11:709:481 Seminar in Nutrition (1.5)
11:709:493 or 494 Research in Nutrition (3) [EL]
11:067:300 Integrative Physiology (4) or 01:146:356, 357 Systems Physiology, Lab (3,1)
01:160:307-308, 311 Organic Chemistry, Lab (4,4,2)
01:119:115-116 General Biology I, II (4,4) [NS]
01:116:117 Biological Research Laboratory (2)
01:447:380 Genetics (4)
01:640:135 Calculus I (4) or equivalent [QQ]
11:115:301 Introductory Biochemistry (3) or 11:694:301 Introductory Biochemistry and Molecular Biology (3) or 11:115:403-404 General Biochemistry (4,4) 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 Lab (1,1)
01:960:401 Basic Statistics for Research (3) or equivalent [QR]
01:146 3xx/4xx or 01:447:3xx/4xx or 01:694::3xx/4xx or 11:126:3xx/4xx or 11:216:3xx/4xx or other Advanced Life Sciences course (3)
Many of the science courses have prerequisites. Please see catalog descriptions. Students must achieve a C or better in all required biological sciences, biochemistry, chemistry, and nutrition courses before taking 709:400, 401, and 498.
3. Food Service Administration (29-31)
11:709:201,202 Culinary Nutrition, Lab (3,1)
11:709:302 Food Safety and Sanitation in Food Service (2)
11:709:448 Food Production & Management (3) [EL]
11:709:449 Food Service Lab (1) [EL]
01:640:115 Precalculus or equivalent (4) (QQ)
01:119:115-116 General Biology I, II (4,4) [NS]
01:119:117 Biological Research Laboratory (2)
11:373:121 Principles and Applications of Microeconomics (3) or equivalent [SCL]
11:373:121 Principles and Applications of Macroeconomics (3) or equivalent [SCL]
33:010:272 Introduction to Financial Accounting (3)
11:680:201,202 Introduction to Microbiology, Lab (3,1) or 01:119:131,132 Microbiology for the Health Sciences, Lab (3,1)
11:373:341 Organizational Dynamics (3) or equivalent
12 Credits selected from:
11:709:441 Community Nutrition (3)
11:709:442 Nutrition Communication (3)
11:709:443 Methods in Sensory Analysis (3)
01:355:203 Business Writing Essentials (3) [WCD]
11:373:231 Introduction to Marketing (3)
11:373:331 Economics of Food Marketing Systems (3)
11:373:241 Introduction to Management (3)
11:373:371 Food, Health, and Safety Policy (3)
11:375:403 Principles of Epidemiology (3)
11:400:304 Food Analysis (4)
11:400:412 Food Product Development (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)
4. Community Nutrition (51-52)
11:709:102 Careers in Nutrition (1)
11:709:201 Culinary Nutrition (3)
11:709:202 Culinary Nutrition Lab (1)
11:709:235 or 475 Introduction to Sports Nutrition or Nutrition & Fitness (3)
11:709:245 Food Customs & Nutrition Equity (3)
11:709:255 Nutrition & Health (3)
11:709:301 Food Safety & Sanitation (2)
11:709:448 Food Production & Management, (3) [EL]
11:709:449 Food Service Lab (1) [EL]
11:709:345 Nutrition through the Lifespan (3)
11:709:441 Community Nutrition (3)
11:709:442 Nutrition Education and Communication (3)
11:709:489 Experimental Foods (4)
01:640:115 Precalculus (4) or Calculus
01:119:103 Principles of Bio (4) (or 01:119:115-117)
01:160:161, 101 General Chemistry I & Recitation (4, 1)
01:160:162, 102 General Chemistry II & Recitation (4, 1)
01:160:171 Introduction to Experimentation Lab (1)
01:160:209 Elementary Organic Chemistry (3)
01:119:127-128 Anatomy and Physiology I & II (4, 4) (or 11:067:300 or 01:146:356, 357)
01:960:401 Basic Statistics for Research (3) or equivalent
01:830:101 General Psychology (3)
01:920:272 Sociology of the Family (3)
