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 

Communications and English
COM 230Techniques of Speaking3.0
COM 345Intercultural Communication3.0
or COM 310 Technical Communication
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
or ENGL 111 English Composition I
ENGL 102Composition and Rhetoric II: Advanced Research and Evidence-Based Writing3.0
or ENGL 112 English Composition II
ENGL 103Composition and Rhetoric III: Themes and Genres3.0
or ENGL 113 English Composition III
Physical and Biological Sciences
BIO 122Cells and Genetics4.5
CHEM 101General Chemistry I3.5
CHEM 103General Chemistry III5.0
CHEM 108Health Chemistry I3.0
HSCI 101Anatomy and Physiology I5.0
HSCI 102Anatomy and Physiology II5.0
HSCI 103Anatomy and Physiology III5.0
NFS 215Nutritional Chemistry3.0
NFS 217Nutrient Quality & Composition1.0
Humanities and Social Sciences
ANTH 101Introduction to Cultural Diversity3.0
or SOC 101 Introduction to Sociology
PSY 101General Psychology I3.0
Management and Computing
HRM 455Hospitality Human Resources Management3.0
ORGB 300 [WI] Organizational Behavior4.0
Foods, Food Safety, and Food Production
CULA 115Culinary Fundamentals3.0
FDSC 154Science of Food and Cooking4.0
FDSC 270Microbial Food Safety and Sanitation4.0
FDSC 350Experimental Foods: Product Development3.0
HRM 215Commercial Food Production4.0
Mathematics and Statistics
MATH 101Introduction to Analysis I4.0
HSCI 345Statistics for Health Sciences4.5
Nutrition and Food Sciences
NFS 100Nutrition, Foods, and Health2.0
NFS 101Introduction to Nutrition & Food1.0
NFS 203Nutrition II: Nutrition in the Lifecycle4.0
NFS 230Intermediate Nutrition4.0
NFS 265Professional Issues in Nutrition and Foods3.0
NFS 345Foods and Nutrition of World Cultures3.0
NFS 370Foodservice Systems Management4.0
NFS 391Community Nutrition4.0
NFS 415Advanced Nutrition I: Macronutrition4.0
NFS 416Advanced Nutrition II: Micronutrients4.0
NFS 431Nutrition Counseling4.0
NFS 443Medical Nutrition Therapy I3.0
NFS 444Medical Nutrition Therapy II3.0
NFS 445Medical Nutrition Therapy III3.0
NFS 475Advanced Seminar in the Dietetics Profession3.0
NFS 494Senior Project I2.0
NFS 495Senior Project II2.0
NFS 496Senior Project III2.0
Additional Requirements
UNIV NH101The Drexel Experience1.0
CIVC 101Introduction to Civic Engagement1.0
COOP 101Career Management and Professional Development *1.0
Free Electives *35.0
Total Credits182.5

Writing-Intensive Course Requirements

In order to graduate, all students must pass three writing-intensive courses after their freshman year. Two writing-intensive courses must be in a student's major. The third can be in any discipline. Students are advised to take one writing-intensive class each year, beginning with the sophomore year, and to avoid “clustering” these courses near the end of their matriculation. Transfer students need to meet with an academic advisor to review the number of writing-intensive courses required to graduate.

A "WI" next to a course in this catalog may indicate that this course can fulfill a writing-intensive requirement. For the most up-to-date list of writing-intensive courses being offered, students should check the Writing Intensive Course List at the University Writing Program. Students scheduling their courses can also conduct a search for courses with the attribute "WI" to bring up a list of all writing-intensive courses available that term.

Sample Plan of Study 

4 year, no co-op

First Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
CHEM 1083.0CHEM 1013.5BIO 1224.5VACATION
ENGL 101 or 1113.0ENGL 102 or 1123.0CHEM 1035.0 
PSY 1013.0CULA 1153.0ENGL 103 or 1133.0 
NFS 1002.0MATH 1014.0FDSC 1544.0 
NFS 1011.0CIVC 1011.0  
UNIV NH1011.0   
 13 14.5 16.5 0
Second Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
HSCI 1015.0HSCI 1025.0HSCI 1035.0VACATION
NFS 2304.0FDSC 2704.0NFS 2034.0 
NFS 2653.0NFS 2153.0COM 345 or 3103.0 
Free elective3.0NFS 2171.0Free elective3.0 
 Free elective3.0  
 15 16 15 0
Third Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
ANTH 101 or SOC 1013.0HRM 2154.0NFS 4164.0VACATION
COM 2303.0NFS 3914.0FDSC 3503.0 
HSCI 3454.5NFS 4154.0ORGB 3004.0 
Free electives6.0Free elective3.0Free electives6.0 
 16.5 15 17 0
Fourth Year
FallCreditsWinterCreditsSpringCredits 
NFS 4433.0NFS 3704.0HRM 4553.0 
NFS 4753.0NFS 4443.0NFS 3453.0 
NFS 4942.0NFS 4952.0NFS 4314.0 
Free electives6.0Free electives6.0NFS 4453.0 
  NFS 4962.0 
 14 15 15 
Total Credits 182.5

4 year, one co-op

First Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
CHEM 1083.0CHEM 1013.5BIO 1224.5VACATION
ENGL 101 or 1113.0CIVC 1011.0CHEM 1035.0 
PSY 1013.0CULA 1153.0ENGL 103 or 1133.0 
NFS 1002.0ENGL 102 or 1123.0FDSC 1544.0 
NFS 1011.0MATH 1014.0  
UNIV NH1011.0   
 13 14.5 16.5 0
Second Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
HSCI 1015.0FDSC 2704.0COM 345 or 3103.0ANTH 101 or SOC 1013.0
NFS 2304.0HSCI 1025.0COOP 1011.0COM 2303.0
NFS 2653.0NFS 2153.0HSCI 1035.0HSCI 3454.5
Free Elective3.0NFS 2171.0NFS 2034.0Free Electives6.0
 Free Elective3.0Free Elective3.0 
 15 16 16 16.5
Third Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
HRM 2154.0FDSC 3503.0COOP EXPERIENCE**COOP EXPERIENCE**
NFS 3914.0NFS 4164.0  
NFS 4154.0ORGB 3004.0  
Free Elective2.0Free Elective6.0  
 14 17 0 0
Fourth Year
FallCreditsWinterCreditsSpringCredits 
NFS 4433.0NFS 3704.0HRM 4553.0 
NFS 4753.0NFS 4443.0NFS 3453.0 
NFS 4942.0NFS 4952.0NFS 4314.0 
Free Electives6.0Free Elective6.0NFS 4453.0 
  NFS 4962.0 
 14 15 15 
Total Credits 182.5

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.

Nutrition and Foods Faculty

Nyree Dardarian, MS, RD, LDN, CSSD, FAND (Drexel University) Director, Center for Nutrition & Performance. Clinical Assistant Professor. Energy expenditure; sports nutrition
Garrison L. Draper, MSc, CSCS, USAW, ISPAS (Edith Cowan University, Perth, WA) Courtesy Appointment. Visiting instructor
Susan Ettinger, PhD, RD, DABN, CDN (Columbia University) Courtesy Appointment. Visiting Research Professor.
Susan Fuchs, MS, IBCLC (Drexel University) Director, Human Lactation Certificate Program. Clinical Instructor. Human lactation
Joseph Kehayias, PhD (Indiana University). Professor. Body composition analyses; measurement of sarcopenia; osteoporosis; energy expenditure.
Beth L. Leonberg, MS, MA, RDN, CSP, FAND, LDN (Colorado State University, Rowan University) Director, Didactic Program in Dietetics . Associate Clinical Professor. Pediatric nutrition.
Brandy-Joe Milliron, PhD (Arizona State University). Associate Professor. The development and evaluation of modifications in the natural environment to promote healthier living; farm to table school initiatives
Jennifer Nasser, PhD, RD, FTOS (Rutgers University). Associate Professor. Dopamine-mediated mechanisms of food intake regulation in humans and its impact on metabolic homeostasis, especially as it applies to obesity, eating disorders and aging.
Kavitha Penugonda, PhD (Kansas State University) Manager, Nutritional Biochemistry Laboratory. Assistant Clinical Professor. Nutrient bioavailability in foods; nutritional supplements on health
Jennifer Quinlan, PhD (North Carolina State University). Professor. Food microbiology; microbiological quality and safety of produce, dairy and meat products in markets in high vs. low socioeconomics areas, Bacillus and Clostridium spores in food processing.
Vicki Schwartz, DCN, RD, LDN, CNSC, FAND (Rutgers University). Assistant Clinical Professor. Clinical nutrition; using standardized patients in nutrition counseling
Patricia A. Shewokis, PhD (University of Georgia). Professor. Roles of cognition and motor function during motor skill learning; role of information feedback frequency on the memory of motor skills, noninvasive neural imaging techniques of functional near infrared spectroscopy(fNIRS) and electroencephalograpy (EEG) and methodology and research design.
Deeptha Sukumar, PhD (Rutgers University). Associate Professor. Vitamin D and magnesium and bone mineral density; obesity and bone mineral density.
Stella Lucia Volpe, PhD, RD, ACSM-CEP, FACSM (Virginia Polytechnic Institute and State University) Chair, Nutrition Sciences. Professor. Prevention of obesity and diabetes across the lifespan; mineral metabolism and exercise; energy balance; sports nutrition.

Emeritus Faculty

Donna H. Mueller, PhD (Temple University). Associate Professor Emeritus. Clinical nutrition; pediatric nutrition; nutrition in pulmonary diseases, especially cystic fibrosis; nutrition in developmental delay; dental nutrition; dietetic education and professional development.
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