Courses Offered

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.

Dietetics Option

The Dietetics Option in Nutritional Sciences is currently granted accreditation by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA), 120 South Riverside Drive, Chicago, IL 60606, (800)877-1600; (312)899-0040 ext. 5400. education@eatright.org.

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 Option

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.

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.

Independent Study

All students are encouraged to pursue independent research projects with faculty members.