Nutrition and Foods BS

Major: Nutrition and Foods
Degree Awarded: Bachelor of Science (BS)
Calendar Type: Quarter
Minimum Required Credits: 182.0
Co-op Options: One Co-op (Four years); No Co-op (Four years)
Classification of Instructional Programs (CIP) code: 51.3102
Standard Occupational Classification (SOC) code: 29-1031

NOTE: This program is no longer accepting applications effective the 2023-2024 academic year.

About the Program

The Nutrition and Foods curriculum emphasizes the relationship between food, food choices, nutrient metabolism and preventive nutrition to meet the health and nutrient needs of individuals and groups. The BS in Nutrition and Foods requires four years of study and the completion of at least 182.0 credits. The curriculum is designed to provide a sound basis for careers in many areas of food, nutrition and dietetics, including wellness and disease prevention, the food industry, food service and clinical practice. The study of the biochemical nature of nutrients and foods, their interaction with the environment and their eventual metabolic fate is also a strong career path for more research-minded students or those going on to graduate school in the health professions. 

Paths to Becoming a Registered Dietitian/Registered Dietitian Nutritionist

The Academy of Nutrition and Dietetics is the nation's largest organization of food and nutrition professionals, most of whom are RD/RDNs (Note that the "RD" and "RDN" credentials are the same credential). Students entering higher education in 2023 to become an RD/RDN can follow one of the following pathways:

Didactic Program in Dietetics, Master's Degree and Accredited Dietetic Internship:

• Completion of a Didactic Program in Dietetics (DPD) at either the bachelor's or master's degree level. The DPD includes coursework approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Coursework typically includes nutrition and food sciences, chemistry, biochemistry, physiology, microbiology, community nutrition, nutrition counseling, basic and quantity food preparation, food service systems management and medical nutrition therapy. Drexel currently offers a DPD program at the master's degree level.
• Beginning in January 2024, the Commission on Dietetic Registration will require the completion of a master's degree to sit for the RDN exam. If the student has completed the DPD at the bachelor's degree level, the master's degree may be in any discipline. 
• Completion of an accredited, supervised practice program, also called a dietetic internship (DI), at healthcare facilities, community agencies and food service operations. The internship must provide a minimum of 1,000 hours of hands-on training.
• Pass a national examination administered by the Commission on Dietetic Registration

OR

Future Education Model Graduate Program:

• Bachelor's degree in any discipline including coursework in the following areas as prerequisites to a graduate degree in nutrition: nutrition, chemistry, biochemistry, physiology, biology, psychology and statistics
• Graduate-level program that integrates a minimum of 1,000 hours of experiential learning with coursework in the classroom, including nutrition and food sciences, community nutrition, nutrition through the life cycle, food service systems management and medical nutrition therapy
• Pass a national examination administered by the Commission on Dietetic Registration

Academy of Nutrition and Dietetics
120 South Riverside Plaza
Suite 2000
Chicago, IL  60606
800-877-1600 x5400
www.eatright.org

Additional Information

For more information, visit the College's Nutrition Sciences webpage.

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 letters of recommendation, standardized test scores, essay and special interests (list of extracurricular activities, employment, etc.). Applicants to the Nutrition and Foods program must have completed three years of high school mathematics (algebra I and II, geometry and trigonometry) and two years of laboratory science (biology, chemistry or physics). Applicants should have a strong interest in and aptitude for the basic sciences that are required in the program.

To be considered as a transfer student, candidates should have completed a minimum of 24.0 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 website 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 182.0 credits. An overall GPA of 2.0 or higher for all coursework undertaken at Drexel University must be earned to receive a BS.

Degree Requirements 

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Students not participating in co-op will not take COOP 101; 1 credit of Free Elective will be added in place of COOP 101

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 Program. 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.

Sample Plan of Study 

4 year, no co-op

*

Students not participating in co-op will not take COOP 101; 1 credit of Free Elective will be added in place of COOP 101.

4 year, one co-op

*

Co-op cycles may vary. Students are assigned a co-op cycle (fall/winter, spring/summer, summer-only) based on their co-op program (4-year, 5-year) and major. 

COOP 101 registration is determined by the co-op cycle assigned and may be scheduled in a different term. Select students may be eligible to take COOP 001 in place of COOP 101.

Career Opportunities

Graduates of the BS in Nutrition and Foods are prepared to work in a variety of organizations and industries or to go on to further their education and training. Most pursue a path to become a Registered Dietitian/Registered Dietitian Nutritionist through the Drexel Bridge to the MS in Nutrition and Dietetics or the MS in Human Nutrition Plus Partner Dietetic Internship. Registered Dietitians/Registered Dietitian Nutritionists are credentialed to work in many different areas, including the following:

• Clinical Dietitians are specialists in medical nutrition therapy 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, for the Women, Infants and Children Special Supplemental Nutrition Program (WIC), Supplemental Nutrition Assistance Program Education (SNAP-Ed) and other non-profit organizations with a focus on nutrition. They counsel people on food choices and direct programs in nutrition awareness and disease prevention.
• Sports Dietitians work with professional sports teams and Olympic and/or university and college teams. They provide team and individual nutrition counseling, establish fueling stations, work with the food service industry during travel, etc.
• Management Dietitians specialize in clinical management or food service systems. They work in hospitals, nursing homes, school food service, cafeterias, restaurants, the airline industry, etc. 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 sports teams, nursing homes, corporations, etc.

With the exception of clinical settings, graduates of the BS in Nutrition and Foods are qualified to work in most of the same settings as described above, as well as in other roles in health and fitness.

Facilities

The Center for Nutrition & Performance, located in the Daskalakis Athletic Center, provides a variety of nutrition services to the Drexel community, including workshops, lectures, support for athletic teams and individual counseling. The Center for Nutrition & Performance also works with some professional teams as well as internationally.

Nutrition and Foods Faculty

Emeritus Faculty