Contact

Margaret Voss, Undergraduate Program Director
561 White Hall
315.443.3853
mavoss@syr.edu
 
Nancy Rindfuss, Director of Didactic Program in Dietetics
554 White Hall
315.443.2269
napaul@syr.edu

Description

The 124-credit B.S. degree program in nutrition includes coursework in the

1. sciences: chemistry, biology, anatomy, physiology, and biochemistry; and
2. food and nutrition courses

Students are able to personalize their curriculum with course sequences in one of two tracks: Dietetics or Applied Nutrition. Students can study nutrition in the health and life span, nutrition for sports and human performance, clinical nutrition therapy, community nutrition, nutrition education and counseling. Students are also encouraged to gain practical experience and academic credit through the University. Students can study abroad and have many opportunities for fieldwork and hands-on experience.

All students who complete degree requirements will be eligible for the B.S. in Nutrition. Additional requirements must be met to receive a dietetics verification statement. Dietetic verification statement requirements are posted on the departmental website in the program handbook.

Accreditation

The nutrition program's Dietetics track is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) (120 S. Riverside Plaza, Suite 2190, Chicago, IL 60606; 800-877-1600; ext. 5400). Graduates of this program must then complete an accredited Dietetic Internship to gain eligibility for the registration exam. To obtain an internship, a student must usually have a minimum GPA of 3.4 and related work experience. Effective January 1, 2024, a master’s degree is required for eligibility for the registration examination for dietitians.

Degree Awarded

Nutrition BS, Nutrition and Food Studies

Total Credits Required: 124

Admission to the Major

Minimum overall GPA must be 3.0 or higher to transfer into major from within the University. Refer to DPD Policy, if applicable to student.  Transfer applicants must schedule an interview with Dr. Margaret Voss, Undergraduate Program Director, to review admission requirements.

Student Learning Outcomes

Upon completion of the program, students will be able to:

1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
2. Demonstrate effective and professional oral and written communication and documentation.
3. Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
4. Develop an educational session or program/educational strategy for a target population.
5. Assess the impact of a public policy position on nutrition and dietetic practice.
6. Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions, and develop plans to monitor the effectiveness of these interventions.
7. Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health, and disease.
8. Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.

Program Requirements 

Course List

Code	Title	Credits
Required Core Both Tracks
Required Core Nutrition Courses
NSD 225	Nutrition in Health	3
NSD 342	Nutrition in the Life Span	3
NSD 456	Nutritional Biochemistry	4
NSD 457	Research and Evaluation in Nutrition	3
NSD 466	Nutritional Biochemistry II	3
NSD 481	Clinical Nutrition Therapy I	3
NSD 511	Nutrition Education	3
Required Courses - Liberal Arts (50-53 credits depending on track)		50-53
Quantitative Skills
MAT 121	Probability and Statistics for the Liberal Arts I
or MAT 221	Elementary Probability and Statistics I
Natural Science
BIO 121	General Biology I
BIO 122	General Biology I Laboratory
BIO 123	General Biology II
BIO 124	General Biology II Laboratory
BIO 216	Anatomy & Physiology I
BIO 217	Anatomy and Physiology II
CHE 106	General Chemistry Lecture I
CHE 107	General Chemistry Laboratory I
CHE 116	General Chemistry Lecture II
CHE 117	General Chemistry Laboratory II
Social Science
PSY 205	Foundations of Human Behavior
6 additional credits of social science courses
Humanities 6 credits OR Foreign Language 8 credits		6-8
Note: all 8 credits of foreign language must be in one language
University Requirement
FYS 101	First Year Seminar
Communication Skills (6-9 based on track)		6-9
Required Courses Based on Track		27-31

Dietetics Track (31 credits)

Course List

Code	Title	Credits
Communication Skills		9
WRT 105	Studio 1: Practices of Academic Writing	3
WRT 205	Studio 2: Critical Research and Writing	3
CRS 225	Public Advocacy	3
or HFS 255	Interpersonal Competence
or CRS 325	Presentational Speaking
or HFS 326	Medical Terminology: Professional, Cultural and Developmental Perspectives
or CRS 331	Interpersonal Communication
or CRS 333	Small Group Communication
or CRS 335	Leadership/Stewardship Communication
or CRS 430	Intercultural Communication
Required Courses
NSD 114	Food Safety and Quality Assurance	2
NSD 115	Food Science I	3
NSD 216	Food Service Operations	4
NSD 315	Food Systems Management	3
NSD 435	Nutrition Leadership and Management	3
NSD 455	Community Nutrition	3
NSD 476	Nutrition Seminar	1
NSD 477	Senior Nutrition Seminar II	1
NSD 482	Clinical Nutrition Therapy I Lab	1
NSD 483	Clinical Nutrition Therapy II	3
NSD 484	Clinical Nutrition Therapy II Lab	1
NSD 512	Nutrition Counseling	3
NSD 555	Food, Culture and Environment	3
or NSD 452	Mediterranean Food and Culture: A Florence Experience
or NSD 469	South Asia - Family, Food and Healthcare Systems
Electives to complete 124 degree applicable credits		18
Electives may be taken in any school or college within the University to reach the required 124 credits assuming the 62 credits in Liberal Arts and Science is fulfilled

Applied Nutrition Track (27 credits)

Course List

Code	Title	Credits
Communication Skills		6
WRT 105	Studio 1: Practices of Academic Writing	3
WRT 205	Studio 2: Critical Research and Writing	3
Required Courses
NSD 425	Nutrition for Fitness and Sports	3
NSD 447	Weight Management, Obesity and Disordered Eating	3
And choose 21 credits of Nutrition (NSD) OR Exercise Science (EXE) coursework		21
(12 credits must be 300 or higher)
Electives to complete 124 degree applicable credits		25
Electives may be taken in any school or college within the University to reach the required 124 credit assuming the 62 credits in Liberal Arts and Science is fulfilled

Facilities

Syracuse University's nutrition program features specialized facilities within Falk College, including the Nutrition Assessment, Consultation and Education (ACE) Center for clinical skills, the Susan R. Klenk Learning Café and Kitchens for hands-on culinary training, and dedicated research labs in the Falk complex and Life Science Complex for molecular and metabolic research. Students gain practical experience using advanced equipment for body composition, metabolic rate, and blood biomarker analysis.

Notes

In addition to above requirements, pre-med and allied health students are required to complete additional courses in genetics, cell biology, physics and mathematics according to the recommendations of the Health Professions Advisory Program. The structure of the Nutrition B.S. is particularly suited to serve as a primary major for the Neuroscience Integrated Learning Major (ILM) or the Health Humanities ILM. Transfer applicants must schedule an interview with Dr. Margaret Voss, Undergraduate Program Director, to review admission requirements.

Undergraduate University Requirements

The following requirements and experiences apply to all Syracuse University Undergraduate matriculated degree programs.

• ​IDEA Course Requirement 
• First Year Seminar