Nutrition and Foods
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: 30.1901
Standard Occupational Classification (SOC) code: 29-1031
About the Program
The Nutrition and Foods curriculum emphasizes the relationship between food, food choices, nutrient metabolism, and preventive and therapeutic 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, foodservice, and clinical practice. 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 or those going on to graduate school in the health professions.
Accreditation
The Department of Nutrition Sciences at Drexel University currently has two programs accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics: a Didactic Program in Dietetics (DPD) at both the bachelor's and the master's degree levels, and a Future Graduate (FG) Education Model program at the master's degree level. See "Paths to Becoming a Registered Dietitian" below for more information about the options for becoming a Registered Dietitian (RD)/Registered Dietitian Nutritionist (RDN).
To meet the changing requirements for entry to the profession of dietetics at the master's degree level, Drexel's bachelor's level DPD program will end in September 2023. Therefore, students entering the program in 2021 need to complete an FG program or a master's level DPD and dietetic internship before being eligible to sit for the registration exam. Drexel BS in Nutrition and Foods students who meet minimum GPA requirements are eligible to continue into the department's BS to MS Bridge program, earning both the BS and MS degrees and meeting eligibility to sit for the RDN exam in just five years. Applicants may apply into the Bridge when they complete their application for admission to the BS or may opt to enroll in the Bridge at the end of their second year in the BS. Alternatively, students may apply into the MS in Human Nutrition Plus Partner Dietetic Internship during their final year in the BS. This program allows students to complete an MS in one year at Drexel, followed by a dietetic internship at a partner program.
Paths to Becoming a Registered Dietitian
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" credential are the same credential). The Academy of Nutrition and Dietetics included the "RDN" to reflect that "all registered dietitians are nutritionists, but not all nutritionists are registered dietitians." In addition, the Academy of Nutrition and Dietetics states that adding the word "nutritionist" to the RD credential allows for a broader notion of wellness. Students entering higher education in 2021 to become an RD/RDN can follow one of the following pathways:
Didactic Program in Dietetics and Accredited Dietetic Internship:
- Minimum of a bachelor's degree with coursework approved by 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. NOTE: As of January 1, 2024, the minimum of a master's degree will be required to sit for the RDN exam.
- An accredited, supervised practice program, also called a dietetic internship (DI) or Individualized Supervised Practice Pathway (IPP), at healthcare facilities, community agencies, and in food service operations. The internship must provide a minimum of 1200 hours of hands-on training.
- Pass a national examination administered by the Commission on Dietetic Registration
OR
Future Graduate Model:
- 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 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 a 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 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 required in all courses in the Didactic Program in Dietetics to receive a Verification Statement.
For the current academic calendar, visit Drexel University Academic Calendars.
Degree Requirements
Communications and English | ||
COM 230 | Techniques of Speaking | 3.0 |
COM 345 | Intercultural Communication | 3.0 |
or COM 310 | Technical Communication | |
ENGL 101 | Composition and Rhetoric I: Inquiry and Exploratory Research | 3.0 |
or ENGL 111 | English Composition I | |
ENGL 102 | Composition and Rhetoric II: Advanced Research and Evidence-Based Writing | 3.0 |
or ENGL 112 | English Composition II | |
ENGL 103 | Composition and Rhetoric III: Themes and Genres | 3.0 |
or ENGL 113 | English Composition III | |
Physical and Biological Sciences | ||
BIO 122 | Cells and Genetics | 4.5 |
CHEM 101 | General Chemistry I | 3.5 |
CHEM 103 | General Chemistry III | 4.5 |
CHEM 108 | Health Chemistry I | 3.0 |
HSCI 101 | Anatomy and Physiology I | 5.0 |
HSCI 102 | Anatomy and Physiology II | 5.0 |
HSCI 103 | Anatomy and Physiology III | 5.0 |
Humanities and Social Sciences | ||
ANTH 101 | Introduction to Cultural Diversity | 3.0 |
or SOC 101 | Introduction to Sociology | |
PSY 101 | General Psychology I | 3.0 |
Management and Computing | ||
HRM 455 | Hospitality Human Resources Management | 3.0 |
ORGB 300 [WI] | Organizational Behavior | 4.0 |
Foods, Food Safety, and Food Production | ||
CULA 115 | Culinary Fundamentals | 3.0 |
CULA 405 [WI] | Culture and Gastronomy I | 3.0 |
CULA 425 | The Kitchen Garden | 3.0 |
FDSC 154 | Science of Food and Cooking | 4.0 |
FDSC 270 | Microbial Food Safety and Sanitation | 4.0 |
FDSC 350 | Experimental Foods: Product Development | 3.0 |
HRM 215 | Commercial Food Production | 4.0 |
Mathematics and Statistics | ||
MATH 101 | Introduction to Analysis I | 4.0 |
HSCI 345 | Statistics for Health Sciences | 4.5 |
Nutrition and Food Sciences | ||
NFS 100 | Nutrition, Foods, and Health | 2.0 |
NFS 101 | Introduction to Nutrition & Food | 1.0 |
NFS 202 | Nutrition: Wellness and Weight Management | 3.0 |
NFS 203 | Nutrition II: Nutrition in the Lifecycle | 4.0 |
NFS 230 | Intermediate Nutrition | 4.0 |
NFS 265 | Professional Issues in Nutrition and Foods | 3.0 |
NFS 315 | Nutrition in Chronic Disease | 4.0 |
NFS 325 | Nutrition & Exercise Physiology | 3.0 |
NFS 345 | Foods and Nutrition of World Cultures | 3.0 |
NFS 370 | Foodservice Systems Management | 4.0 |
NFS 391 | Community Nutrition | 4.0 |
NFS 415 | Advanced Nutrition I: Macronutrition | 4.0 |
NFS 416 | Advanced Nutrition II: Micronutrients | 4.0 |
NFS 475 | Advanced Seminar in the Dietetics Profession | 3.0 |
NFS 494 | Senior Project I | 2.0 |
NFS 495 | Senior Project II | 2.0 |
NFS 496 | Senior Project III | 2.0 |
Additional Requirements | ||
UNIV NH101 | The Drexel Experience | 1.0 |
CIVC 101 | Introduction to Civic Engagement | 1.0 |
COOP 101 | Career Management and Professional Development * | 1.0 |
Free Electives * | 36.0 | |
Total Credits | 182.0 |
- *
Students on a non co-op plan of study will take 37 Free electives. Students on 4-year co-op plan of study will take 36 Free electives and 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
First Year | |||||||
---|---|---|---|---|---|---|---|
Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
CHEM 108 | 3.0 | CHEM 101 | 3.5 | BIO 122 | 4.5 | VACATION | |
ENGL 101 or 111 | 3.0 | ENGL 102 or 112 | 3.0 | CHEM 103 | 4.5 | ||
PSY 101 | 3.0 | CULA 115 | 3.0 | ENGL 103 or 113 | 3.0 | ||
NFS 100 | 2.0 | MATH 101 | 4.0 | FDSC 154 | 4.0 | ||
NFS 101 | 1.0 | CIVC 101 | 1.0 | ||||
UNIV NH101 | 1.0 | ||||||
13 | 14.5 | 16 | 0 | ||||
Second Year | |||||||
Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
HSCI 101 | 5.0 | HSCI 102 | 5.0 | HSCI 103 | 5.0 | VACATION | |
NFS 230 | 4.0 | FDSC 270 | 4.0 | NFS 203 | 4.0 | ||
NFS 265 | 3.0 | NFS 202 | 3.0 | COM 345 or 310 | 3.0 | ||
Free elective | 3.0 | Free elective | 4.0 | Free elective | 3.0 | ||
15 | 16 | 15 | 0 | ||||
Third Year | |||||||
Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
ANTH 101 or SOC 101 | 3.0 | FDSC 350 | 3.0 | COM 230 | 3.0 | VACATION | |
HRM 215 | 4.0 | NFS 315 | 4.0 | HSCI 345 | 4.5 | ||
NFS 391 | 4.0 | Free electives | 7.0 | ORGB 300 | 4.0 | ||
Free electives | 3.0 | Free electives | 7.0 | ||||
14 | 14 | 18.5 | 0 | ||||
Fourth Year | |||||||
Fall | Credits | Winter | Credits | Spring | Credits | ||
CULA 405 | 3.0 | NFS 325 | 3.0 | CULA 425 | 3.0 | ||
NFS 415 | 4.0 | NFS 370 | 4.0 | HRM 455 | 3.0 | ||
NFS 475 | 3.0 | NFS 416 | 4.0 | NFS 345 | 3.0 | ||
NFS 494 | 2.0 | NFS 495 | 2.0 | NFS 496 | 2.0 | ||
Free electives | 3.0 | Free electives | 4.0 | Free electives | 3.0 | ||
15 | 17 | 14 | |||||
Total Credits 182 |
4 year, one co-op
First Year | |||||||
---|---|---|---|---|---|---|---|
Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
CHEM 108 | 3.0 | CHEM 101 | 3.5 | BIO 122 | 4.5 | VACATION | |
ENGL 101 or 111 | 3.0 | CIVC 101 | 1.0 | CHEM 103 | 4.5 | ||
PSY 101 | 3.0 | CULA 115 | 3.0 | ENGL 103 or 113 | 3.0 | ||
NFS 100 | 2.0 | ENGL 102 or 112 | 3.0 | FDSC 154 | 4.0 | ||
NFS 101 | 1.0 | MATH 101 | 4.0 | ||||
UNIV NH101 | 1.0 | ||||||
13 | 14.5 | 16 | 0 | ||||
Second Year | |||||||
Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
HSCI 101 | 5.0 | FDSC 270 | 4.0 | COM 345 or 310 | 3.0 | ANTH 101 or SOC 101 | 3.0 |
NFS 230 | 4.0 | HSCI 102 | 5.0 | COOP 101* | 1.0 | COM 230 | 3.0 |
NFS 265 | 3.0 | NFS 202 | 3.0 | HSCI 103 | 5.0 | HSCI 345 | 4.5 |
Free Elective | 3.0 | Free Elective | 3.0 | NFS 203 | 4.0 | Free Electives | 6.0 |
Free Elective | 3.0 | ||||||
15 | 15 | 16 | 16.5 | ||||
Third Year | |||||||
Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
HRM 215 | 4.0 | FDSC 350 | 3.0 | COOP EXPERIENCE | COOP EXPERIENCE | ||
NFS 391 | 4.0 | NFS 315 | 4.0 | ||||
NFS 415 | 4.0 | NFS 416 | 4.0 | ||||
Free Elective | 3.0 | Free Elective | 6.0 | ||||
15 | 17 | 0 | 0 | ||||
Fourth Year | |||||||
Fall | Credits | Winter | Credits | Spring | Credits | ||
CULA 405 | 3.0 | NFS 325 | 3.0 | CULA 425 | 3.0 | ||
NFS 475 | 3.0 | NFS 370 | 4.0 | ORGB 300 | 4.0 | ||
NFS 494 | 2.0 | NFS 495 | 2.0 | HRM 455 | 3.0 | ||
Free Electives | 6.0 | Free Elective | 6.0 | NFS 345 | 3.0 | ||
NFS 496 | 2.0 | ||||||
14 | 15 | 15 | |||||
Total Credits 182 |
- *
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
Possible career opportunities in dietetics include 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, Women, Infants, and Children, and 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, Olympic and/or university and college teams. They provide team and individual nutrition counseling, establish fueling stations, work with 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.
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. An employee weight loss program is available through the Center for Nutrition & Performance. The Center for Nutrition & Performance also works with some professional teams as well as internationally.