Nutrition and Foods

Major: Nutrition and Foods
Degree Awarded: Bachelor of Science (BS)
Calendar Type: Quarter
Total Credit Hours: 182.5
Co-op Options: One Co-op (Four years); No Co-op (Four years)
Classification of Instructional Programs (CIP) code: 30.1901
Standard Occupational Classification (SOC) code: 29-1031

About the Program

The Nutrition and Foods curriculum emphasizes the relationship between food, food choices, nutrient metabolism, and therapeutic nutrition to meet the health and nutrient needs of individuals and groups.

The BS in Nutrition and Foods requires four years of study and the completion of at least 182.5 credits. The curriculum is designed to provide a sound basis for careers in dietetics and the application of the principles of nutrition and food science to the nutritional care of individuals and groups such as in hospitals, community-based nutrition facilities, food or pharmaceutical industries, or food service. Dietetics is the practical application of nutrition in the prevention and treatment of disease. Dietetics is an exciting and challenging profession because there are many diseases that are related to nutrition, such as heart disease, high blood pressure, stroke, cancer, diabetes, and obesity.

The study of the biochemical nature of nutrients and foods, their interaction with the environment, and their eventual metabolic fate is a strong career path for more research-minded students and provides a unique base for graduate study.

About the Nutrition Program

The Department of Nutrition Sciences at Drexel University currently has two programs accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics: a Didactic Program in Dietetics (DPD) at both the bachelor's and the master's degree levels, and a Future Graduate (FG) Education Model program at the master's degree level. 

The Academy of Nutrition and Dietetics is the nation's largest organization of food and nutrition professionals, most of whom are Registered Dietitians (RD) or Registered Dietitians/Nutritionists (RDN). Note that the "RD" and "RDN" credential are the same credential. The Academy of Nutrition and Dietetics included the "RDN" to reflect that "all registered dietitians are nutritionists, but not all nutritionists are registered dietitians." In addition, the Academy of Nutrition and Dietetics states that adding the word "nutritionist" to the RD credential allows for a broader notion of wellness.

Drexel's DPD program will end in September 2023. Students who do not complete the BS in Nutrition and Foods before September 2023 will need to complete a master's degree before being eligible to sit for the registration exam. Drexel BS in Nutrition and Foods students are eligible to apply for the MS in Nutrition and Dietetics degree program at Drexel (an additional 2 years) after completing the BS, or to apply into the department's Accelerated BS to MS degree program (5 years) at the end of their second year in the BS. 

Students entering higher education in 2020 to become an RD/RDN can follow one of the following pathways:

Didactic Program in Dietetics and Accredited Dietetic Internship:

• Minimum of a bachelor's degree with coursework approved by ACEND. Coursework typically includes nutrition and food sciences, chemistry, biochemistry, physiology, microbiology, community nutrition, nutrition counseling, basic and quantity food preparation, food service systems management, and medical nutrition therapy. NOTE: As of January 1, 2024, the minimum of a master's degree will be required to sit for the RDN exam.
• An accredited, supervised practice program, also called a dietetic internship (DI) or Individualized Supervised Practice Pathway (IPP), at healthcare facilities, community agencies, and in food service operations. The internship must provide a minimum of 1200 hours of hands-on training.
• Pass a national examination administered by the Commission on Dietetic Registration

OR

Future Graduate Model:

• Bachelor's degree in any discipline including coursework in the following areas as prerequisites to a graduate degree in nutrition: nutrition, chemistry, biochemistry, physiology, biology, psychology, and statistics
• Graduate-level program that integrates experiential learning with coursework in the classroom including nutrition and food sciences, community nutrition, nutrition through the life cycle, food service systems management, and medical nutrition therapy
• Pass a national examination administered by the Commission on Dietetic Registration

Academy of Nutrition and Dietetics
120 South Riverside Plaza
Suite 2000
Chicago, IL  60606
800-877-1600 x5400
www.eatright.org

Mission, Goals, and Outcome Measures

Drexel University's Department of Nutrition Sciences, Nutrition and Dietetics Program integrates a foundation in the nutrition sciences with courses in the social sciences to provide the knowledge, skills, and professional values needed for successful entry into dietetic internships, graduate school, or dietetics employment. The learning environment is structured to allow students and interns to use current technology, to participate in conducting research, and to engage in experiential learning, including co-operative education for undergraduates.

GOAL 1

To provide quality didactic instruction and learning experiences to prepare graduates to be accepted into dietetic internships and graduate schools, or work in the field of dietetics.

• Objective #1: Eighty percent of graduating BS students and 90% of graduating MS students will apply to an accredited dietetic internship.
• Objective #2: Eighty percent of students who apply to dietetic internships or Individualized Supervised Practice Pathways (ISPPs) are accepted.
• Objective #3: Seventy-five percent of students who apply to graduate school are accepted.
• Objective #4: Eighty-percent of graduates of the Drexel University ISPP who e will be employed within 6 months of program completion.
• Objective #5: Graduates of the didactic program in dietetics (DPD) will rate 10 aspects of their didactic and learning experiences an average of "4" or better on a scale of 1=poor to 5=excellent.
• Objective #6: At least 90% of students will complete the program within 150% of the expected time frame for the program (BS-DPD full-time = 4 years; BS-DPD part-time = 5 to 7 years; Masters of Science[MS]-DPD full time = 2 years; MS-DPD part-time = 4 years; ISPP full-time = 3 quarters or 1 year; ISPP part-time = 6 quarters or 2 years.)

GOAL 2

To prepare graduates to become competent entry-level dietitians.

• Objective #1: The program's first time pass rate on the entry exam for all tracks (BS-DPD, MS-DPD, and ISPP) will be 80% or higher.
• Objective #2: Internship directors of graduates of the DPD will rate 10 aspects of the students' preparation for internship an average of "4" or better on a scale of 1=poor to 5=excellent.
• Objective #3: Employers of alumni of the ISPP will rate 10 aspects of the employees' preparation for entry-level practice an average of "4" or better on a scale of 1=poor to 5=excellent.

GOAL 3

To increase diversity in the profession by recruiting and retaining students from underrepresented groups and facilitating their success in the program.

• Objective #1: At least 10% of student in all tracks (BS-DPD, MS-DPD and ISPP cumulatively) will be from underrepresented groups.

Additional Information

For more information, visit the College's Nutrition Sciences webpage.

Admission/Graduation Requirements

Admission Requirements

Drexel takes into consideration a number of criteria when determining admission including the applicant's application, transcripts, courses in progress, two letters of recommendation, standardized test scores, essay, and special interests (list of extracurricular activities, employment, etc.). Applicants to the Nutrition and Foods program must have completed three years of high school mathematics (algebra I and II, geometry, and trigonometry) and two years of a laboratory science (biology, chemistry, or physics). Applicants should have a strong interest in, and aptitude for, the basic sciences that are required in the program.

To be considered as a transfer student, candidates should have completed a minimum of 24.0 college credits. Drexel operates on a rolling admission basis, which means that students will be notified about the admission decision as soon as possible after their files are complete.

Visit the Admissions website for more information and to apply online.

Graduation Requirements

To receive a BS in Nutrition and Foods, students in the program must complete a plan of study of all required courses and enough elective courses to total at least 180.0 credits. An overall GPA of 2.0 or higher for all coursework undertaken at Drexel University must be earned to receive a BS.  A “C” or better is required in all courses in the Didactic Program in Dietetics to receive a Verification Statement.

For the current academic calendar, visit Drexel University Academic Calendars.

Degree Requirements 

Sample Plan of Study 

4 year, no co-op

4 year, one co-op

Career Opportunities

Possible career opportunities in dietetics include the following:

• Clinical Dietitians are specialists in medical nutrition therapy in hospitals, outpatient clinics, and private practices. They assess patient nutrition, develop dietary plans, provide patient counseling, and monitor patient progress.
• Community Dietitians work in public health agencies, health and fitness clubs, Women, Infants, and Children, and non-profit organizations with a focus on nutrition. They counsel people on food choices and direct programs in nutrition awareness and disease prevention.
• Sports Dietitians work with professional sports teams, Olympic and/or university and college teams. They provide team and individual nutrition counseling, establish fueling stations, work with food service industry during travel, etc.
• Management Dietitians specialize in clinical management or food service systems. They work in hospitals, nursing homes, school food service, cafeterias, restaurants, the airline industry, etc. They manage personnel, plan and conduct employee training programs, design food systems, and plan budgets.
• Business Dietitians work in the food industry in product development and marketing, public relations, food styling, and menu design.
• Consultant Dietitians are independent business people who work as consultants to sports teams, nursing homes, corporations, etc.

Facilities

The Center for Nutrition & Performance, located in the Daskalakis Athletic Center, provides a variety of nutrition services to the Drexel community, including workshops, lectures, support for athletic teams, and individual counseling. An employee weight loss program is available through the Center for Nutrition & Performance. The Center for Nutrition & Performance also works with some professional teams as well as internationally.