Nutrition and Food Studies (BS)

Program Description

This Bachelor of Science program in Nutrition and Food Studies combines interests in food and nutrition with an interest in health, culture, or business. It includes a strong foundation of study in the liberal arts and sciences; core lecture and laboratory courses that explore and integrate food studies, nutrition, and management; a concentration in one of two areas of professional study: nutrition and dietetics or food studies; and extensive opportunities for elective courses and internships designed to help students apply their knowledge to meet their own interests and career goals.
Students choose the Nutrition and Dietetics concentration or the Food Studies concentration.  All students take courses in nutrition, food and identity, food science, and food production and management, as an introduction to the full spectrum of ways in which food and nutrition intersect with society. They learn about the nutrient value of food, eating behaviors, cultural determinants of food intake, food marketing, and personnel management. They also learn the basics of food preparation and management in the department’s foods laboratory facility.

Faculty work with students to locate challenging internships selected from New York City’s extensive professional resources: hospitals and health centers, restaurants, hotels, newspapers, magazines, consulting firms, food companies, and community agencies. Internships help students develop their professional skills and often lead to future employment.

Concentrations

Nutrition and Dietetics

This concentration focuses on the role of food, nutrition, and health in society. Integrating knowledge and research into course work, the curriculum provides students with an understanding of basic sciences and theoretical and applied aspects of nutrition and dietetics.

The curriculum for this concentration meets the foundation knowledge and learning outcomes in the Eligibility Requirements and Accreditation standards established by the Accreditation Council for Education in Nutrition and Dietetics, the accrediting agency for the Academy of Nutrition and Dietetics. These standards are known collectively as the Didactic Programs in Dietetics (DPD) and they are met by taking the full set of courses required for the Bachelor of Science degree. Learn more about the NYU Steinhardt DPD.

Food Studies

This concentration explores the cultural, historical, and sociological aspects of food, production, and consumption. Employing approaches from the humanities and social sciences, the degree prepares students to analyze the current American food system, its global connections, and local alternatives. Core courses focus on critical thinking and writing about food.

Career Opportunities

The study of nutrition and food provides a solid academic education and practical training for a variety of career opportunities. These fields also encompass some of the most critically important—and hotly debated—issues affecting modern society, among them world hunger and problems related to safety, bioengineering, and the globalization of food. Through positions in health care, business, government service, private practice, the food and food service industries, and educational and community programs, nutrition and food professionals help individuals and the public make better-informed choices about food and nutritional health.

Accreditation and Credentialing

The Accreditation Council for Education in Nutrition and Dietetics has updated its requirements for becoming a Registered Dietitian Nutritionist. Starting in 2024, those wishing to become a Registered Dietitian Nutritionist must hold a master's degree in order to take the Commission on Dietetic Registration credentialing exam to become a Registered Dietitian Nutritionist. To enable undergraduates to progress smoothly toward Registered Dietitian Nutritionist credentials, students may pursue a 5-year combined BS/MS degree.

The NYU Didactic Program in Dietetics is accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics (ACEND) 120 South Riverside Plaza, Suite 2290, Chicago, IL 60606-6995 1-800-877-1600, ext. 5400, until June 30, 2030.

Admissions

New York University's Office of Undergraduate Admissions supports the application process for all undergraduate programs at NYU.  For additional information about undergraduate admissions, including application requirements, see How to Apply. 

Program Requirements

Nutrition and Dietetics

Food Studies

Sample Plan of Study

Nutrition and Dietetics

Food Studies

Learning Outcomes

Upon successful completion of the program, graduates will:

1. Discuss and explain the various and diverse roles of food, nutrition, and health in society.
2. Apply research methods and scientific evidence to the examination of current problems in food, nutrition and health. Think critically, analyze complex and diverse concepts, and use reason and judgment.
3. Communicate effectively, both orally and in writing, in different educational and workplace settings.
4. Demonstrate skills and competencies consistent with best practices in nutrition and food studies.

In addition, students completing the concentration in Nutrition and Dietetics will be able to:

1. Assess the nutritional status of individuals and population groups.
2. Educate individuals and the public on food choices that will optimize health and prevent disease.
3. Apply nutrition care processes to the treatment of diet-related disease conditions.
4. Manage human, financial, and physical resources to improve the nutritional care of individuals and population groups.

Policies 

Program Policies

Grading & GPA Policy

All courses identified as critical to the program must be successfully completed with a grade of C or better. 

Nutrition and Food Studies (BS) - Critical Courses

Course List (Per Attribute)

Code	Title	Credits
APSY-UE 2	Introduction to Psychology and Its Principles	4
CHEM-UA 120	Introduction to Modern Chemistry	5
CHEM-UA 210	Principles of Organic and Biological Chemistry and Laboratory	5
NUTR-GE 2190	Research Methods in Nutrition	3
NUTR-GE 2199	Nutrition Education and Counseling	3
NUTR-UE 85	Intro to Foods and Food Science	3
NUTR-UE 91	Food Management Theory	3
NUTR-UE 119	Nutrition and Health	3
NUTR-UE 120	Theories & Techniques of Nutrition Ed Counseling	2
NUTR-UE 1023	Food Microbiology & Sanitation	3
NUTR-UE 1052	Food Production and Management	3
NUTR-UE 1064	Nutritional Biochemistry	3
NUTR-UE 1068	Introduction to Human Physiology	4
NUTR-UE 1117	Current Research in Nutrition	2
NUTR-UE 1184	Food Science & Tech	3
NUTR-UE 1185	Clinical Nutrition Assessment Intervention	3
NUTR-UE 1209	Community Nutrition	3
NUTR-UE 1260	Diet Assessment and Planning	3
NUTR-UE 1269	Nutrition and Life Cycle	3
PSYCH-UA 1	Intro to Psychology	4

STEM OPT Benefits for International Students

If you’re an international student, you may be able to work in the United States after graduation for an extended period of time. Most students studying on F-1 visas will be eligible for 12 months of Optional Practical Training (OPT) off-campus work authorization. F-1 students in this program may also be eligible for the STEM (Science, Technology, Engineering, or Mathematics) OPT extension, allowing you to extend your time in the United States to pursue degree-related work experience for a total of 36 months or 3 years. For more information on who can apply for this extension visit NYU’s Office of Global Services: STEM OPT.

NYU Policies

University-wide policies can be found on the New York University Policy pages.

Steinhardt Academic Policies

Additional academic policies can be found the Steinhardt academic policies page.