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.
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.
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.
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 Nutrition and Dietetics Undergraduate Didactic Program in Dietetics (DPD) HONF-RDS is accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics (120 South Riverside Plaza, Suite 2190, Chicago, IL 60606, 1-800-877-1600).
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.