Through completion of the program in Nutritional Sciences, graduates will be prepared for supervised practice in dietetics, graduate school, or employment by focusing upon the biological, social science and community principles of food and nutrition coursework.
About Nutritional Sciences
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 as well as how and why nutrient requirements change over the live span and under stress. 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 Nutritional Sciences major includes the following options:
- Nutrition, Food & Business
- Community Nutrition
- 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 largest number of students is enrolled in the Dietetics Option which is accredited by ACEND (Accreditation Council for Education in Nutrition & Dietetics) in October, 2013 at the baccalaureate level for a period of 10 years.
The Dietetics Option of the Nutritional Sciences major is an accreditted didactic program in dietetics (D.P.D.) 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: firstname.lastname@example.org
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.
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. 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). Students are encouraged to download the Student Manual for the Didactic Program in Dietetics.
- Students will gain the knowledge and skills necessary to communicate effectively with clients, peers and employees.
- Students will learn to function as professionals.
- Students will learn to develop leadership characteristics and to be cognizant of differences in the population groups with whom they work.
Upon completion of a dietetic internship, candidates may take the CDR registration examination and, upon passing, use the professional designation, “Registered Dietitian.” Dietetics students are encouraged to see their academic advisor regularly, for assistance in course selection and to discuss academic progress toward their goals. In addition, the dietetics program regularly holds group sessions to inform all dietetics students about changes in ACEND requirements, important dates for submitting applications to internships, computer matching, the Graduate Record Exam (GRE) and any SEBS curriculum changes that may affect the student. Students are informed about these sessions via email and announcements posted in Davison and Thompson Halls.
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).
- Students will examine the metabolic aspects of how organisms use food.
- Students will be able to apply knowledge in how food is digested, absorbed, and used for energy and growth.
- Students will be able to demonstrate how and why nutrient requirements change over the lifespan.
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.
- Students will be able to plan, organize, and supervise foodservice facilities in for-profit and nonprofit organizations.
- Students will be able to use government resources and food product information when planning menus and apply financial management principles in cost regulation and control of budgets.
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.
- Students will be able to use their knowledge of the science of food and nutrition and apply it to new food product development.
- Students will be able to demonstrate basic food preparation techniques to create innovative recipes to improve nutrient density and palatability of new food products.
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 or the Certificate in Child Nutrition (see below).
- Students will be able to apply nutrition principles in diverse community settings using their knowledge of cultural foods and food assistance programs.
- Students will be able to address the economic and health disparity issues in structured organizations at the local, state, and national level.
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.
For more information, please see http://nutrition.rutgers.edu/documents/CertificateinChildNutrition.pdf.
Certificate in Professional Youth Work
The Professional Youth Work certificate program addresses the growing need for educated professionals to work with youth in structured organizations. The program includes academic and experiential learning and draws upon educational pedagogy, sociology, and psychology to prepare students to address complex problems in youth, family, and community services.
For more information, please see http://catalogs.rutgers.edu/generated/nb-ug_current/pg855.html.
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.
All students are encouraged to pursue independent research projects with faculty members.
Special Opportunities at Rutgers University
Dietetics students have opportunities to participate in the SEBS “SPIN” program (Student to Professional Internship Network). This program combines work experience and classroom education through learning goals approved by a faculty advisor.
SEBS students who are in the top 15% of their class at the end of their junior year may participate in the George H. Cook Scholars Program which promotes individual student research and special projects.
There are a number of on-campus work experiences available to students, such as the RU Healthy Dining Team, SNAP-Ed, and the New Brunswick Community Farmers Market.