Nutrition and Foods

About the Program

Bachelor of Science: 186.5 quarter credits

The nutrition and foods curriculum emphasizes the relationship between food, food processing, food choices, nutrient metabolism, and medical nutrition therapy to meet health and nutrient needs of individuals.The major prepares students to pursue career opportunities in dietetics and research.

The BS in Nutrition and Foods requires four years of study and the completion of at least 180 credits. The curriculum is designed to provide a sound basis for careers in dietetics and the application of the principles of nutrition and food science to the nutritional care of individuals and groups—such as in school food service or community nutrition—or to provide a sound basis for careers in the food and pharmaceutical industries.

The study of the biochemical nature of nutrients and foods, their interaction with the environment, and their eventual metabolic fate is a strong career path for more research-minded students and provides a unique base for graduate study.

About the Nutrition Program

Dietetics is the practical application of nutrition in the prevention and treatment of disease. Dietetics is an exciting and challenging profession because there are many diseases that are related to nutrition, such as heart disease, high blood pressure, stroke, cancer, diabetes and obesity.

The nutrition program at Drexel University is referred to as a Didactic Program in Dietetics (DPD) because we provide classroom training for students who want to become Registered Dietitians. Our Didactic Program in Dietetics is currently granted accreditation by the Commission on Accreditation for Dietetics Education of the American Dietetic Association:

ADA -120
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Suite 2000
Chicago, IL 60606
800-877-1600 x5400
www.eatright.org

The American Dietetic Association is the nation's largest organization of food and nutrition professionals, most of whom are Registered Dietitians.

To become a Registered Dietitian, students must complete a:

• Bachelor's degree with course work approved by ADA's Commission on Accreditation for Dietetics Education. Coursework typically includes food and nutrition sciences, chemistry, biochemistry, physiology, microbiology, community nutrition, nutrition education, foodservice systems management and business.
• An accredited, supervised practice program, also called a dietetic internship, at a health-care facility, community agency or foodservice corporation. The internship provides at least 1200 hours of hands-on training.
• Pass a national examination administered by the Commission on Dietetic Registration.

After successfully completing the BS program in Nutrition and all DPD-required courses with a C or better, students will receive a BS degree and also a Verification Statement. The Verification Statement is a certificate documenting completion of an approved/accredited Didactic Program in Dietetics. Students need both a Bachelor’s degree and a Verification Statement to start a supervised practice program or internship.

During the senior year, most students will apply for admission into a dietetic internship. Most dietetic internships last 8 to 9 months. To have a good chance of getting accepted into a dietetic internship, students should do the following:

• Maintain a cumulative GPA greater than 3.0 (this includes college courses regardless of where taken).
• Work several hundred hours in dietetics-related work and volunteer experience (especially in the food and nutrition departments at hospitals and nursing homes and in community programs such as WIC).
• Participate in activities that demonstrate leadership.

Mission, Goals, and Outcome Measures

The mission of the Drexel University Didactic Program in Dietetics is to integrate a foundation in the nutrition sciences with courses in the humanities to provide the knowledge, skills, and professional values (such as ethics) needed for successful entry into dietetic internships, graduate school, and/or dietetics employment. The learning environment is structured to allow students opportunities for experiential learning, including co-operative education, participation in research, and use of current technologies.

GOAL 1

To provide quality didactic instruction and learning experiences to prepare graduates to be accepted into dietetic internships and graduate schools, and/or work in the field of dietetics.

• Students obtain the knowledge, skills, and professional values specified by CADE.
• On senior program evaluation responses, 90% of the knowledge and skill statements will be selected as competent.
• 50% of juniors will do co-op.
• 80% of seniors will participate in a research project.
• On average, 75% of graduating students will apply to an accredited dietetic internship or graduate school.
• On average, 80% of students who apply to internships, and 80% who apply to graduate school, are accepted.
• Of those graduates seeking employment in nutrition and food-related careers, 80% will be employed within 6 months of program completion.
• On surveys to internship directors, graduate school advisors, and employers, the mean rating of each of 10 learning outcomes will meet or exceed the rating of “3” (satisfactory) or better.
• On surveys to students 1 year after graduation, the mean rating of each of 10 learning outcomes will meet or exceed the rating of "3" (satisfactory) or better.

GOAL 2

To prepare graduates who are accepted into accredited internship programs to become competent entry-level dietitians.

• Drexel alumni achieve over a 5-year period a pass rate of at least 80% on the RD exam.
• On surveys to employers of internship graduates, the mean rating of each of 10 learning outcomes will meet or exceed the rating of “3” (satisfactory) or better.

GOAL 3

Through recruitment efforts, encouragement, motivation, and support, faculty and staff will increase the number of students and the diversity of students who enter and complete the didactic program in dietetics.

• The number of students registered in 300 and 400 level NFS courses is 12 or higher.
• At least 10% of juniors and seniors will be from underrepresented groups.
• At least 90% of the students enrolled in the didactic program two years before completion of the DPD will complete the program.
• Senior students indicate on surveys “satisfactory” or better scores with respect to the encouragement and support provided by the program’s academic advisement staff.
• Senior students rate the overall quality of 90% of their DPD required courses as satisfactory (3) or better.

For more information, visit the College's Nutrition and Sciences web page.

Admission/Graduation Requirements

Admission Requirements

Drexel takes into consideration a number of criteria when determining admission, including the applicant's application, transcripts, courses in progress, two recommendations, standardized test scores, essay, and special interests (list of extracurricular activities, employment, etc. ). Applicants to the Nutrition and Foods program must have completed four years of high school mathematics (algebra I and II, geometry, and trigonometry) and two years of a laboratory science (biology, chemistry, or physics). To be considered as a transfer student, candidates should have completed a minimum of 24 college credits. Drexel operates on a rolling admission basis, which means that students will be notified about the admission decision as soon as possible after their files are complete.

Visit the Admissions web site for more information and to apply online.

Graduation Requirements

To receive a BS in Nutrition and Foods, students in the program must complete a Plan of Study of all required courses and enough elective courses to total at least 180.0 credits. An overall GPA of 2.0 or higher for all coursework undertaken at Drexel University must be earned to receive a BS   A “C” or better is necessary in all courses required by the Didactic Program in Nutrition in order to receive a Verification Statement.

For the current academic calendar, visit http://www.drexel.edu/src/calendar.asp.

Degree Requirements 

Writing-Intensive Course Requirements

In order to graduate, all students must pass three writing-intensive courses after their freshman year. Two writing-intensive courses must be in a student's major. The third can be in any discipline. Students are advised to take one writing-intensive class each year, beginning with the sophomore year, and to avoid “clustering” these courses near the end of their matriculation. Transfer students need to meet with an academic advisor to review the number of writing-intensive courses required to graduate.

A "WI" next to a course in this catalog may indicate that this course can fulfill a writing-intensive requirement. For the most up-to-date list of writing-intensive courses being offered, students should check the Writing Intensive Course List at the University Writing Center. Students scheduling their courses can also conduct a search for courses with the attribute "WI" to bring up a list of all writing-intensive courses available that term. Transfer students need to meet with an academic advisor to review the number of writing-intensive courses required to graduate.

Sample Plan of Study 

BS Nutrition and Foods: 4 YR UG Co-op Concentration

(See below for option without co-op)

BS Nutrition and Foods: 4 YR UG No Co-op Concentration

Minor in Nutrition and Foods

The minor in nutrition is designed for students interested in enhancing their major with an application in human nutrition. The nutrition minor should be especially attractive to students in the premedical, biological, and behavioral neurological sciences, as it provides a background for enhanced employment and post-baccalaureate study opportunities in areas closely allied to their basic disciplines.

The minor consists of 25 credits. Interested students should consult with a nutrition and food science faculty member to schedule courses appropriate for their background and goals.

Career Opportunities

Possible career opportunities in dietetics include the following:

• Clinical Dietitians are specialists in food nutrition services in hospitals, outpatient clinics, and private practices. They assess patient nutrition, develop dietary plans, provide patient counseling, and monitor patient progress.
• Community Dietitians work in public health agencies, health and fitness clubs, and day care centers. They counsel people on food choices and direct programs in nutrition awareness and disease prevention.
• Management Dietitians specialize in food service systems or clinical management. They work in hospitals, nursing homes, school food service, cafeterias, and restaurants. They manage personnel, plan and conduct employee training programs, design food systems, and plan budgets.
• Business Dietitians work in the food industry in product development and marketing, public relations, food styling, and menu design.
• Consultant Dietitians are independent business people who work as consultants to nursing homes, sports team, and other clients.

Facilities

The Nutrition Center of Drexel University (Stratton Hall, room 123) is a counseling center and laboratory with:

• videotaping capabilities for monitoring and evaluating students while providing nutrition counseling services.
• a computer laboratory for nutrient data analysis and desktop publishing of nutrition educational materials.
• an assessment room equipped for completion of physical nutritional assessment.
• a demonstration kitchen for group classes such as recipe modification.

Food preparation laboratories feature state-of-the-art equipment for both experimental and quantity food production.

Bioscience teaching laboratories are available with networked computers and advanced digital image analysis capabilities. Both teaching and research laboratories contain a range of equipment including microscopes, centrifuges, chromatographs, spectrophotometers, scintillation counters, culture chambers, and densitometers.

Nutrition and Foods Faculty

Interdepartmental Faculty