Nutritional Sciences


As a Nutritional Sciences student, you will specialize in dietetics, nutrition, or food management. You will explore nutrient needs across the lifespan; menu planning for individuals, families and groups; the chemistry of food preparation; healthy foods for total fitness; and nutritional care in disease prevention and treatment. As a “nutritional expert,” you will be trained to assist clients and patients in deciphering the myriad of nutrition information that bombards consumers. Four tracks are offered under the nutritional sciences major: Coordinated Program in Dietetics, Didactic Program in Dietetics, Nutrition, and Food Management.

  • Learn the science of food and nutrition in courses emphasizing the foundations of dietetic knowledge and skills in communications, physical and biological sciences, social sciences, research, food, nutrition, management, and health care systems.
  • Meet the requirements to become an entry-level dietitian in the Coordinated Program in Dietetics, a limited-enrollment professional program that provides required coursework and 1,200 hours of supervised dietetic practice, with a nutrition education concentration. Become eligible to apply for a postgraduate dietetic internship in the Didactic Program in Dietetics.
  • Help design and perform your own original nutrition or food science research project.
  • Volunteer with local food and nutrition professionals.

Course Examples by Year


Contemporary Issues in Nutrition
Food Preparation
General Chemistry I and II
Elementary Statistics


Food and Culture
Nutrition Throughout the Life Cycle
Anatomy & Physiology II
Organic Chemistry


Communication and Education for Nutrition and Dietetics
Meal Management
Quantity Foods
Food Systems Management
Essentials of Dietetics Practice
Medical Nutrition Therapy I


Nutritional Biochemistry
Experimental Food Science
Medical Nutrition Therapy II
Community Nutrition
Research Methods in Nutrition
Gourmet Foods

Where Graduates Go

Recent graduates serve as clinical dietitians in acute and long-term care facilities and rehabilitation hospitals; food service directors; sales representatives for food and pharmaceutical companies; nutrition educators; and nutrition consultants. Others go on to graduate programs or become physicians, dentists, physician assistants, or physical therapists. An increasing number of graduates are pursuing career paths as chefs and other positions in the hotel, restaurant, and hospitality industries.