The field of nutritional sciences encompasses all aspects of an organism's interaction with food. It includes biochemical, physiologic, molecular, psychological, and cultural aspects of food choice and nutrient metabolism.
The department offers B.S. degrees in Nutritional Sciences, with options in Dietetics, Nutrition, and Food Service Administration. All students complete the core requirements in biology and chemistry and then pursue the specific course work pertinent to the option they have chosen.
The Dietetics Option in Nutritional Sciences is currently granted accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND), 120 South Riverside Drive, Chicago, IL 60606, (800)877-1600; (312)899-0040 ext. 5400. email@example.com
Dietetics concerns a knowledge of foods and their use to maintain health and in some cases, treat disease. This includes understanding both the nutrient composition and cultural and community aspects of diets, as well as biochemical and physiological aspects.
The Dietetics option emphasizes nutrition and food service and
prepares students for careers as clinical dietitians and nutritionists,
educators, health promotion facilitators, and consumer specialists
in food and nutrition.
Course list for Dietetics Option
After students have satisfied the core requirements, they can proceed to the dietetics option. Advanced courses stress human nutrition and its application to diet and health. Students take organic chemistry, biochemistry, anatomy, physiology, economics and statistics. Students are encouraged to download the Student Manual for the Didactic Program in Dietetics
Upon completing the option, students normally apply for a dietetic internship or AP-4 program to prepare for the examination to become an R.D. (registered dietitian).
Nutrition emphasizes the metabolic aspects of how organisms use food. It includes knowledge of how food is digested, absorbed, and used for energy and growth; how and why nutrient requirements change over the live span and under stress.
The option in Nutrition provides sound training for those intending to go to graduate school in any of the life sciences, conduct biomedical research, or pursue preprofessional (medical, dental) studies. The nutrition option also prepares for entry-level jobs in biomedical research fields in industry and academia.
After completing the core requirements, students who choose the Nutrition
option take advanced courses in molecular and cell biology, biochemistry,
and physiology, in addition to nutrition courses (nutrition and
health; nutritional aspects of energy metabolism; and nutritional
aspects of protein, vitamin and mineral metabolism).
Course list for Nutrition Option
Food Service Administration
The option in Food Service Administration is for students who want
careers in food service marketing or in managing food service
in schools, hotels, restaurants, cafeterias, corporations, hospitals,
and long-term care facilities.
Students complete the basic core requirements and take advanced
courses in quantity food production, managing food-service systems,
and institutional organization and management. They supplement
this concentration with elective courses in business, agribusiness,
and food science.
Course list for Food Service Administration Option
Nutrition, Food and Business
This option prepares professionals to work in food and food related industries at the interface of nutrition, food and business. The fundamentals of nutrition, the science of food, and business prepare students for positions in test kitchens of food companies, product development in the food industry, public relations, pharmaceutical companies, supermarket industry, and in research.
Course list for Nutrition, Food and Business
This option addresses the growing need for nutrition professionals to work with youth in structured organizations at the local, state, and national level such as WIC, Head Start, 4-H, cooperative extension, after school care, day care, environmental education, and programs for homeless children and families.
With some additional courses, students are eligible for the certificate in Professional Youth Work.
(For more information, see http://catalogs.rutgers.edu/generated/nb-ug_current/pg815.html.)
Course list for Cormmunity Nutrition
Certificate in Child Nutrition
The certificate program in child nutrition combines scientific research and practical applications to provide dietetics, nutrition and health education professionals with a knowledge base for guiding and encouraging healthy eating patterns through infancy and childhood. The set of courses also serve as a suitable foundation for further training in child nutrition programs and community or public health.
Information for Certificate in Child Nutrition
Minor in Nutrition
All undergraduate students at Rutgers may choose to minor in
Nutrition. The minor requires a basis in biology and chemistry, plus
additional courses in biochemistry and advanced nutrition.
About the Minor
All students are encouraged to pursue independent research projects with faculty members.