Nutrition and Foods

Bachelor of Science: 186.5 quarter credits

About the Program

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 program requires four years of study and the completion of at least 180.0 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/Nutritionists (RD/RDN). Our Didactic Program in Dietetics is currently granted accreditation by the Accreditation Council For Education in Nutrition and Dietetics(ACEND) of the Academy of Nutrition and Dietetics:

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

The Academy of Nutrition and Dietetics (AND) is the nation's largest organization of food and nutrition professionals, most of whom are Registered Dietitians (RD) or Registered Dietitian Nutritionists (RDN).

To become an RD/RDN, students must complete a:

  • Minimum of a bachelor's degree with course work approved by ACEND. 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 minimum of Bachelor’s degree and a Verification Statement to be eligible for 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.

  • 75% of graduating BS students and 90% of graduating MS students will apply to an accredited dietetic internship.
  • 80% of students who apply to dietetic internships are accepted.
  • 75% of students 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 exceed the rating of “3” (satisfactory).
  • On surveys to students one year after graduation, the mean rating of each of 10 learning outcomes will meet or exceed the rating of "3" (satisfactory) or better.
  • On course evaluation responses, 90% of the knowledge and skill statements identified in the course syllabi will be rated as competent.

GOAL 2

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

  • The program's first time pass rate on the entry level exam is 80% or above.

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.

  • At least 10% of DPD students will be from underrepresented groups.
  • At least 90% of students will complete the program within 150% of the expected time frame for the program (BS full-time = 4 years; BS part-time = 5-7 years).

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 Drexel University Academic Calendars.

Degree Requirements 

Required Courses
Communications
COM 230Techniques of Speaking3.0
COM 345Intercultural Communication3.0
or COM 310 Technical Communication
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
ENGL 102Composition and Rhetoric II: The Craft of Persuasion3.0
ENGL 103Composition and Rhetoric III: Thematic Analysis Across Genres3.0
Physical and Biological Sciences
BIO 122Cells and Genetics4.5
BIO 124Evolution & Organismal Diversity4.5
BIO 126Physiology and Ecology4.5
BIO 153Anatomy and Physiology I4.0
BIO 154Anatomy and Physiology II4.0
BIO 155Anatomy and Physiology III4.0
CHEM 101General Chemistry I3.5
CHEM 102General Chemistry II4.5
CHEM 103General Chemistry III5.0
NFS 215Nutritional Chemistry3.0
NFS 217Nutrient Quality & Composition1.0
Humanities and Social Sciences
ANTH 101Introduction to Cultural Diversity3.0
or SOC 101 Introduction to Sociology
PSY 101General Psychology I3.0
PSY 320 [WI] Educational Psychology3.0
or PSY 230 Psychology of Learning
PSY 342Counseling Psychology3.0
Management and Statistics
HRM 120Principles of Food-Service Management3.0
HRMT 323Principles of Human Resource Administration4.0
ORGB 300 [WI] Organizational Behavior4.0
PSY 364Computer-Assisted Data Analysis I3.0
Foods, Food Safety, and Food Production
CULA 115Culinary Fundamentals3.0
FDSC 154Foods: Composition, Interaction and Formulation4.0
FDSC 270Microbial Food Safety and Sanitation4.0
FDSC 350Experimental Foods: Product Development3.0
HRM 215Commercial Food Production4.0
Nutrition and Food Sciences
NFS 203Nutrition II: Nutrition in the Lifecycle4.0
NFS 230Intermediate Nutrition4.0
NFS 265Professional Issues in Nutrition and Foods3.0
NFS 345Foods and Nutrition of World Cultures3.0
NFS 365 [WI] Nutrition Laboratory: Food and Nutrient Analysis4.0
NFS 370Foodservice Systems Management4.0
NFS 391Community Nutrition4.0
NFS 415Advanced Nutrition I: Macronutrition4.0
NFS 416Advanced Nutrition II: Micronutrients4.0
NFS 431Nutrition Counseling4.0
NFS 443Medical Nutrition Therapy I3.0
NFS 444Medical Nutrition Therapy II3.0
NFS 445Medical Nutrition Therapy III3.0
NFS 475Advanced Seminar in the Dietetics Profession3.0
NFS 494Senior Project I2.0
NFS 495Senior Project II2.0
NFS 496Senior Project III2.0
Mathematics
MATH 101Introduction to Analysis I4.0
MATH 102Introduction to Analysis II4.0
Additional Requirements
UNIV NH101The Drexel Experience3.0
Free Electives18.0
Total Credits186.5


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)

Term 1Credits
BIO 124Evolution & Organismal Diversity4.5
CHEM 101General Chemistry I3.5
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
MATH 101Introduction to Analysis I4.0
UNIV NH101The Drexel Experience1.0
 Term Credits16.0
Term 2
BIO 122Cells and Genetics4.5
CHEM 102General Chemistry II4.5
ENGL 102Composition and Rhetoric II: The Craft of Persuasion3.0
MATH 102Introduction to Analysis II4.0
UNIV NH101The Drexel Experience2.0
 Term Credits18.0
Term 3
BIO 126Physiology and Ecology4.5
CHEM 103General Chemistry III5.0
ENGL 103Composition and Rhetoric III: Thematic Analysis Across Genres3.0
FDSC 154Foods: Composition, Interaction and Formulation4.0
 Term Credits16.5
Term 4
BIO 153Anatomy and Physiology I4.0
HRM 120Principles of Food-Service Management3.0
NFS 215Nutritional Chemistry3.0
NFS 217Nutrient Quality & Composition1.0
NFS 230Intermediate Nutrition4.0
 Term Credits15.0
Term 5
BIO 154Anatomy and Physiology II4.0
CULA 115Culinary Fundamentals3.0
FDSC 270Microbial Food Safety and Sanitation4.0
NFS 203Nutrition II: Nutrition in the Lifecycle4.0
 Term Credits15.0
Term 6
BIO 155Anatomy and Physiology III4.0
HRM 215Commercial Food Production4.0
NFS 265Professional Issues in Nutrition and Foods3.0
PSY 101General Psychology I3.0
Free Elective 3.0
 Term Credits17.0
Term 7
COM 230Techniques of Speaking3.0
ORGB 300 [WI] Organizational Behavior4.0
SOC 101
or ANTH 101
Introduction to Sociology
Introduction to Cultural Diversity
3.0
Free Elective 3.0
 Term Credits13.0
Term 8
FDSC 350Experimental Foods: Product Development3.0
NFS 415Advanced Nutrition I: Macronutrition4.0
PSY 320 [WI] Educational Psychology3.0
PSY 364Computer-Assisted Data Analysis I3.0
COM 345
or 310 [WI]
Intercultural Communication
Technical Communication
3.0
 Term Credits16.0
Term 9
HRMT 323Principles of Human Resource Administration4.0
NFS 365 [WI] Nutrition Laboratory: Food and Nutrient Analysis4.0
NFS 416Advanced Nutrition II: Micronutrients4.0
PSY 342Counseling Psychology3.0
 Term Credits15.0
Term 10
NFS 391Community Nutrition4.0
NFS 443Medical Nutrition Therapy I3.0
NFS 475Advanced Seminar in the Dietetics Profession3.0
NFS 494Senior Project I2.0
Free Elective 3.0
 Term Credits15.0
Term 11
NFS 431Nutrition Counseling4.0
NFS 444Medical Nutrition Therapy II3.0
NFS 495Senior Project II2.0
Free Electives 6.0
 Term Credits15.0
Term 12
NFS 345Foods and Nutrition of World Cultures3.0
NFS 370Foodservice Systems Management4.0
NFS 445Medical Nutrition Therapy III3.0
NFS 496Senior Project III2.0
Free Elective 3.0
 Term Credits15.0
Total Credit: 186.5

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

Term 1Credits
BIO 124Evolution & Organismal Diversity4.5
CHEM 101General Chemistry I3.5
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
MATH 101Introduction to Analysis I4.0
UNIV NH101The Drexel Experience1.0
 Term Credits16.0
Term 2
BIO 122Cells and Genetics4.5
CHEM 102General Chemistry II4.5
ENGL 102Composition and Rhetoric II: The Craft of Persuasion3.0
MATH 102Introduction to Analysis II4.0
UNIV NH101The Drexel Experience2.0
 Term Credits18.0
Term 3
BIO 126Physiology and Ecology4.5
CHEM 103General Chemistry III5.0
ENGL 103Composition and Rhetoric III: Thematic Analysis Across Genres3.0
FDSC 154Foods: Composition, Interaction and Formulation4.0
 Term Credits16.5
Term 4
BIO 153Anatomy and Physiology I4.0
HRM 120Principles of Food-Service Management3.0
NFS 215Nutritional Chemistry3.0
NFS 217Nutrient Quality & Composition1.0
NFS 230Intermediate Nutrition4.0
 Term Credits15.0
Term 5
BIO 154Anatomy and Physiology II4.0
CULA 115Culinary Fundamentals3.0
FDSC 270Microbial Food Safety and Sanitation4.0
NFS 203Nutrition II: Nutrition in the Lifecycle4.0
 Term Credits15.0
Term 6
BIO 155Anatomy and Physiology III4.0
HRM 215Commercial Food Production4.0
NFS 265Professional Issues in Nutrition and Foods3.0
PSY 101General Psychology I3.0
Free Elective 3.0
 Term Credits17.0
Term 7
FDSC 350Experimental Foods: Product Development3.0
NFS 415Advanced Nutrition I: Macronutrition4.0
PSY 320 [WI] Educational Psychology3.0
PSY 364Computer-Assisted Data Analysis I3.0
 Term Credits13.0
Term 8
COM 230Techniques of Speaking3.0
NFS 365 [WI] Nutrition Laboratory: Food and Nutrient Analysis4.0
NFS 416Advanced Nutrition II: Micronutrients4.0
ORGB 300 [WI] Organizational Behavior4.0
 Term Credits15.0
Term 9
HRMT 323Principles of Human Resource Administration4.0
PSY 342Counseling Psychology3.0
ANTH 101
or SOC 101
Introduction to Cultural Diversity
Introduction to Sociology
3.0
COM 310 [WI]
or 345
Technical Communication
Intercultural Communication
3.0
Free Elective 3.0
 Term Credits16.0
Term 10
NFS 391Community Nutrition4.0
NFS 443Medical Nutrition Therapy I3.0
NFS 475Advanced Seminar in the Dietetics Profession3.0
NFS 494Senior Project I2.0
Free Elective 3.0
 Term Credits15.0
Term 11
NFS 431Nutrition Counseling4.0
NFS 444Medical Nutrition Therapy II3.0
NFS 495Senior Project II2.0
Free Electives 6.0
 Term Credits15.0
Term 12
NFS 345Foods and Nutrition of World Cultures3.0
NFS 370Foodservice Systems Management4.0
NFS 445Medical Nutrition Therapy III3.0
NFS 496Senior Project III2.0
Free Elective 3.0
 Term Credits15.0
Total Credit: 186.5

 


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 25.0 credits. Interested students should consult with a nutrition and food science faculty member to schedule courses appropriate for their background and goals.

Required courses
NFS 200Nutrition I: Principles of Nutrition4.0
or NFS 230 Intermediate Nutrition
NFS 203Nutrition II: Nutrition in the Lifecycle4.0
NFS 315Nutrition in Chronic Disease4.0
Select four of the following courses:12.0-14.0
Pediatric Nutrition
Nutrition & Exercise Physiology
Advanced Nutrition I: Macronutrition
Advanced Nutrition II: Micronutrients
Perspectives in World Nutrition
Special Studies in Nutrition and Food
Total Credits24.0-26.0

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 Center for Integrated Nutrition and Performance (CINP), 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. An employee weight loss program is available through CINP.

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.

Courses

NFS 100 Nutrition, Foods, and Health 2.0 Credits

Covers the six nutrient categories and how they function in the body. Includes nutritional implications of major diseases, food safety issues, and current food and nutrition controversies with an emphasis on personal health.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit

NFS 101 Introduction to Nutrition & Food 1.0 Credit

Provides basic understanding of required nutrients and how they are used in the body. Students complete a computerized nutrient analysis and apply the science of nutrition and food to food choices to improve their personal health.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit

NFS 111 Introduction to Dietetics 2.0 Credits

A survey of the dietetics field with emphasis on the role of the Registered Dietetics in practice. Discussion of current professional issues including evidence-based practice and the nutrition care process.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is DIET or major is HNUT.

NFS 200 Nutrition I: Principles of Nutrition 4.0 Credits

Covers principles of human nutrition, including energy metabolism. Covers physiological mechanisms and food sources of carbohydrates, lipids, proteins, vitamins, and minerals in relation to optimal human health.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is NURS.
Prerequisites: CHEM 103 [Min Grade: D]

NFS 203 Nutrition II: Nutrition in the Lifecycle 4.0 Credits

Covers nutrition in human life cycles with emphasis on prenatal, maternal, infant, childhood, adolescent, adulthood and later maturity. Also covers nutrient requirements and typical health and disease problems of each stage of the life span. Laboratory activities provide application of nutrition topics in preventive health activities related to the life span, with emphasis on diet-evaluation techniques.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: NFS 200 [Min Grade: D] or BIO 121 [Min Grade: D] or NFS 101 [Min Grade: D] or NFS 230 [Min Grade: D]

NFS 205 Introduction to Human Lactation 3.0 Credits

This course will provide a foundation in breastfeeding and human lactation, including breastfeeding education and promotion during the prenatal period, successful initiation of breastfeeding, prevention of many common pitfalls, and ongoing breastfeeding support. This course covers the fifteen specific areas required by Baby Friendly USA for all nurses working in prenatal and perinatal areas in Baby-Friendly Hospitals.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit

NFS 215 Nutritional Chemistry 3.0 Credits

Covers the chemistry of carbohydrates, lipids, proteins, and nucleic acids and their behavior in the body's major metabolic mechanisms, including the role of vitamins and minerals in enzyme systems critical to normal human nutrient metabolism.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CHEM 103 [Min Grade: D]

NFS 216 Nutrition and the Schoolchild 3.0 Credits

A course designed for future elementary school teachers to increase their knowledge of childhood nutrition as it relates to health promotion, health maintenance, and the prevention and treatment of nutritionally relevant health abnormalities in elementary school students. The scientific basis of nutrition and principles of education are emphasized. Some or all pre-requisites may be taken as either a pre-requisite or co-requisite. Please see the department for more information.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Prerequisites: BIO 102 [Min Grade: D] (Can be taken Concurrently)

NFS 217 Nutrient Quality & Composition 1.0 Credit

Applications of principles of nutritional chemistry involving macronutrients and micronutrients.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CHEM 103 [Min Grade: D]
Corequisite: NFS 215

NFS 220 Normal & Lifespan Nutrition 4.0 Credits

Builds on basic nutrition principles to include nutrient metabolism and chemical and biological aspects of nutrition. Addresses special nutrient needs of people through the life cycle.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit

NFS 230 Intermediate Nutrition 4.0 Credits

The role of nutrients in body structure and function. Factors involved in the availability, digestion, absorption, and utilization of nutrients. Identification of the normal nutritional needs of individuals, and sources of nutrients. The interpretation of current research in nutritional studies.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if major is NURS
Prerequisites: BIO 121 [Min Grade: D] or NFS 101 [Min Grade: D]

NFS 265 Professional Issues in Nutrition and Foods 3.0 Credits

Introduces professional issues in dietetics, food science, and nutrition science. Covers issues affecting current and future practice, and resources available to professionals in these fields.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: BIO 121 [Min Grade: D] or BIO 115 [Min Grade: D]

NFS 305 Clinical Issues in Human Lactation 3.0 Credits

The focus of this course will be to understand clinical aspects of lactation, including in- depth infant and maternal assessment and composition of human milk. Emphasis will be on first recognizing normal anatomy and physiology and then exploring presentations of the difficulties that breastfeeding dyads encounter. The course will examine the effects of infant and maternal characteristics as well as the effects of the birth on breastfeeding outcomes. Strategies to improve breastfeeding success will be discussed.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit

NFS 310 Nutrition and Sports 3.0 Credits

After reviewing the fundamental processes of nutrition and human development, the course applies principles of nutrition to athletic conditioning, performance, and rehabilitation from sports-related injuries. Identifies evidence based recommendations for nutritional needs of today's athlete and explores the validity of sport diet fads. Development cycle of the recreational, amateur, and competitive athlete.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if classification is Senior.

NFS 315 Nutrition in Chronic Disease 4.0 Credits

This course provides a basic understanding of nutrition therapy and its role in the prevention and treatment of medical conditions.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Prerequisites: NFS 200 [Min Grade: D] or NFS 230 [Min Grade: D] or BIO 121 [Min Grade: D] or NFS 100 [Min Grade: D] or NFS 101 [Min Grade: D]

NFS 320 Pediatric Nutrition 4.0 Credits

This course provides an overview of pediatric nutrition assessment, as well as nutrition therapy and its role in the prevention and treatment of medical conditions found in the newborn through adolescent.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Prerequisites: NFS 200 [Min Grade: D] or NFS 230 [Min Grade: D] or BIO 121 [Min Grade: D] or NFS 100 [Min Grade: D] or NFS 101 [Min Grade: D]

NFS 325 Nutrition & Exercise Physiology 3.0 Credits

An advanced level course covering nutrient needs to maximize exercise performance. Energy metabolism, with emphasis on macronutrient and micronutrient needs during different levels of exercise will be emphasized. Benefits of exercise in the prevention and treatment of chronic diseases and the safety of ergogenic aids will be discussed.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Prerequisites: NFS 100 [Min Grade: D] or NFS 101 [Min Grade: D] or BIO 121 [Min Grade: D] or NFS 200 [Min Grade: D] or NFS 230 [Min Grade: D]

NFS 345 Foods and Nutrition of World Cultures 3.0 Credits

Provides an understanding of the diversity of cultural food choices and their nutritional implications. Includes an emphasis on cultural groups in the United States and methods to provide nutrition education to culturally diverse groups.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: COM 345 [Min Grade: D]

NFS 365 [WI] Nutrition Laboratory: Food and Nutrient Analysis 4.0 Credits

Provides quantitative study of metabolism and observable effects of nutrient factors (vitamins, minerals, fats, carbohydrates, and proteins), using foods. This is a writing intensive course.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: NFS 215 [Min Grade: D] or BIO 311 [Min Grade: D]

NFS 370 Foodservice Systems Management 4.0 Credits

In-depth analysis of food purchasing, financial management of foodservices, cost controls, marketing in foodservice, equipment layout and design, and management/leadership theories and applications.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman or Sophomore
Prerequisites: HRM 215 [Min Grade: D] and HRMT 323 [Min Grade: D]

NFS 371 Institutional Organization and Administration 3.0 Credits

Covers organization, administration, and application of managerial techniques in food-service systems; personnel training; job and person analysis; and morale and motivation. Includes field trips to food-service systems.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman

NFS 391 Community Nutrition 4.0 Credits

Studies nutrition services provided by national, state, and local governments and private organizations. Discusses nutritional needs-assessment techniques and program-development methods. Field trips will be made to community nutrition programs.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman or Junior or Pre-Junior or Sophomore
Prerequisites: NFS 203 [Min Grade: D] and PSY 320 [Min Grade: D]

NFS 405 Public Policy of Breastfeeding 3.0 Credits

Breastfeeding promotion has emerged as a priority public health agenda in recent years due to improved health outcomes for mothers and babies and decreased healthcare costs for breastfeeding dyads. New families and healthcare providers are becoming more aware of the importance of breastfeeding, yet breastfeeding rates still lag behind public health goals. This course will examine the barriers to optimal breastfeeding using a socioecologic framework and participants will gain a better understanding of the different factors that influence breastfeeding behaviors. Strategies to more effectively protect, promote a.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit

NFS 415 Advanced Nutrition I: Macronutrition 4.0 Credits

Covers biochemical and physiological topics of macronutrient metabolism, with emphasis on ingestion, digestion, absorption, and excretion of carbohydrate, protein, and lipid.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: (NFS 200 [Min Grade: D] or NFS 230 [Min Grade: D]) and NFS 215 [Min Grade: D] and NFS 217 [Min Grade: D] and BIO 154 [Min Grade: D]

NFS 416 Advanced Nutrition II: Micronutrients 4.0 Credits

Provides in-depth study of vitamin and mineral absorption, metabolism, and degradation, with an emphasis on human health requirements and a thorough understanding of nutrient and dietary requirements.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: NFS 415 [Min Grade: D]

NFS 431 Nutrition Counseling 4.0 Credits

Emphasizes nutrition-counseling techniques for use with individuals and small groups. Includes development of nutrition education materials as well as verbal and non-verbal communication skills.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is NFSC and classification is Senior.
Prerequisites: NFS 443 [Min Grade: D] and PSY 342 [Min Grade: D]

NFS 443 Medical Nutrition Therapy I 3.0 Credits

First of a three-course sequence examining the interrelationships of physiology, biochemistry, and nutrition as related to medical nutrition therapy. Emphasizes nutritional assessment and the role of nutrition in preventing and treating diseases/disorders: gastrointestinal diseases, diabetes, obesity, and cardiovascular disease.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman or Junior or Pre-Junior or Sophomore
Prerequisites: NFS 416 [Min Grade: D]

NFS 444 Medical Nutrition Therapy II 3.0 Credits

Second of a three-course sequence examining the interrelationships of physiology, biochemistry, and nutrition as related to medical nutrition therapy. Emphasizes nutrition assessment and the role of nutrition in preventing and treating disease/disorders; disease of the liver, pancreas, and gallbladder; pulmonary disease; renal disease; cancer; HIV/AIDS; allergies, pediatric disease; and metabolic disturbances.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman or Junior or Pre-Junior or Sophomore
Prerequisites: NFS 443 [Min Grade: D]

NFS 445 Medical Nutrition Therapy III 3.0 Credits

Third of a three-course sequence examining the interrelationships of physiology, biochemistry, and nutrition as related to severe/stressful conditions which require enteral or parenteral nutrition or other advanced medical nutrition therapies.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman or Junior or Pre-Junior or Sophomore
Prerequisites: NFS 444 [Min Grade: D]

NFS 446 Perspectives in World Nutrition 3.0 Credits

Examines world nutrition and food supply, including the nutritional status of various peoples, deficiency diseases, problems of food distribution, and other timely subjects.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman

NFS 475 Advanced Seminar in the Dietetics Profession 3.0 Credits

Reviews, evaluates, and synthesizes contemporary professional issues in dietetics.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman or Junior or Pre-Junior or Sophomore
Prerequisites: (NFS 154 [Min Grade: D] and NFS 203 [Min Grade: D] and NFS 400 [Min Grade: D]) or (NFS 150 [Min Grade: D] and NFS 152 [Min Grade: D] and NFS 203 [Min Grade: D] and NFS 400 [Min Grade: D])

NFS 480 Special Studies in Nutrition and Food 12.0 Credits

Covers selected topics of interest. May be repeated for credit.

College/Department: College of Nursing & Health Professions
Repeat Status: Can be repeated multiple times for credit
Restrictions: Cannot enroll if classification is Freshman

NFS 494 Senior Project I 2.0 Credits

First in a series of capstone courses in which student carry out the research process. In NFS 494, students work cooperatively to identify an applied, discipline oriented problem and then develop research hypotheses and a written research proposal in response to that problem.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is NFSC and classification is Senior.

NFS 495 Senior Project II 2.0 Credits

Second in a series of capstone course in which students carry out the research process. In NFS 495, students work cooperatively to carry out the research objectives according to the research proposal developed in NFS 494.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Prerequisites: NFS 494 [Min Grade: D]

NFS 496 Senior Project III 2.0 Credits

Third in a series of capstone course in which students carry out the research process. In NFS 496, students work cooperatively to document the finding of their research in NFS 495. Students make oral and poster presentations as well as produce a written report of their research results.

College/Department: College of Nursing & Health Professions
Repeat Status: Not repeatable for credit
Prerequisites: NFS 495 [Min Grade: D]

NFS 497 Research 1.0-3.0 Credit

Provides individual research in nutrition under faculty supervision.

College/Department: College of Nursing & Health Professions
Repeat Status: Can be repeated 3 times for 9 credits
Restrictions: Cannot enroll if classification is Freshman

NFS 498 Independent Study 1.0-3.0 Credit

Provides individual study or research in nutrition under faculty supervision.

College/Department: College of Nursing & Health Professions
Repeat Status: Can be repeated 3 times for 9 credits
Restrictions: Cannot enroll if classification is Freshman

Nutrition Sciences Faculty

Nyree Dardarian, MS, RD, LDN Director - Center for Integrated Nutrition & Performance Coordinator, Individualized Supervised Practice Pathway . Instructor. Metabolism and energy balance
Angelo Del Parigi, MD (University of Bari, Italy) Courtesy Appointment. Visiting Research Professor.
Sami A. Hashim, MD (University of Buffalo). Visiting Research Professor.
Beth L. Leonberg, MS, MA, RD (Colorado State University, Rowan University) Director, Didactic Program in Dietetics . Instructor. Pediatric nutrition.
Brandy-Joe Milliron, PhD (Arizona State University). Assistant Professor. Development and evaluation of modifications in the natural environment to promote healthier living; program evaluation of farm to table school initiatives and their impact on dietary behaviors of students, teachers, and families; the development of community-driven health promotion programs to improve dietary intake, wellness, and quality of life among difficult-to-reach populations, such as low income families and older adults.
Juan Muniz, PhD (Oregon State University) Laboratory Manager. Assistant Research Professor. Food microbiology; community-based research to assess pesticide levels in homes; prevention of health effects of pesticides for indigenous farmworkers.
Jennifer Nasser, PhD, RD, FTOS (Rutgers University) Director, PhD program. Associate Professor. Dopamine-mediated mechanisms of food intake regulation in humans and its impact on metabolic homeostasis, especially as it applies to obesity, eating disorders and aging.
Jennifer Quinlan, PhD (North Carolina State University). Associate Professor. Food microbiology; microbiological quality and safety of produce, dairy and meat products in markets in high vs. low socioeconomics areas, Bacillus and Clostridium spores in food processing.
Sobhana Ranjan, PhD (University of Delhi, India). Visiting Clinical Assistant Professor.
Barry Ritz, PhD (Drexel University) Courtesy Appointment. Visiting Research Professor.
Vicki S. Schwartz, DCN, MS, RD, CNSC (Rutgers University) Nutrition and Foods. Assistant Clinical Professor. Advanced nutrition, clinical nutrition, nutrition support.
Patricia A. Shewokis, PhD (University of Georgia). Professor. Roles of cognition and motor function during motor skill learning; role of information feedback frequency on the memory of motor skills, noninvasive neural imaging techniques of functional near infrared spectroscopy(fNIR) and electroencephalograpy (EEG) and methodology and research design.
Deeptha Sukamar, PhD (Rutgers University). Assistant Professor. Bone metabolism; Obesity; Clinical trials and nutrition
Alison Ventura, PhD, FTOS (Pennsylvania State University). Visiting Assistant Professor. Factors that contribute to the development of eating behaviors and dietary preferences during infancy and early childhood.
Stella Lucia Volpe, PhD, RD, LDN, FACSM (Virginia Polytechnic Institute and State University) Chair, Nutrition Sciences. Professor. Prevention of obesity and diabetes across the lifespan; mineral metabolism and exercise; energy balance; sports nutrition.

Interdepartmental Faculty

Rose Ann DiMaria-Ghalili, PhD, MSN, BSN, CNSC (New York University, School of Education, Division of Nursing). Associate Professor. Nutrition and surgical recovery to improve the care of older adults undergoing surgery; nutrition assessment, inflammation, and health outcomes.
Michael Lowe, PhD (Boston College). Professor. Prevention and treatment of eating disorders and obesity; effects of appetitive responsiveness and dietary restraint on eating regulation; psychobiology of obesity-proneness; empirical foundations of unconscious processes.
Margaret O'Neil, PT, PhD, MPH (MCP Hahnemann University; Duke University; University of North Carolina at Chapel Hill). Associate Professor. Measurement of and interventions to improve physical activity and fitness levels and promote participation in children and youth with who are overweight/obese and those with physical disabilities (especially cerebral palsy).

Emeritus Faculty

Donna H. Mueller, PhD (Temple University) Registered Dietitian, Nutrition and Foods. Associate Professor. Clinical nutrition; pediatric nutrition; nutrition in pulmonary diseases, especially cystic fibrosis; nutrition in developmental delay; dental nutrition; dietetic education and professional development.
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