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 230 | Techniques of Speaking | 3.0 |
| COM 345 | Intercultural Communication | 3.0 |
| or COM 310 | Technical Communication | |
| ENGL 101 | Composition and Rhetoric I: Inquiry and Exploratory Research | 3.0 |
| or ENGL 111 | English Composition I | |
| ENGL 102 | Composition and Rhetoric II: Advanced Research and Evidence-Based Writing | 3.0 |
| or ENGL 112 | English Composition II | |
| ENGL 103 | Composition and Rhetoric III: Themes and Genres | 3.0 |
| or ENGL 113 | English Composition III | |
| Physical and Biological Sciences | ||
| BIO 122 | Cells and Genetics | 4.5 |
| CHEM 101 | General Chemistry I | 3.5 |
| CHEM 103 | General Chemistry III | 5.0 |
| CHEM 108 | Health Chemistry I | 3.0 |
| HSCI 101 | Anatomy and Physiology I | 5.0 |
| HSCI 102 | Anatomy and Physiology II | 5.0 |
| HSCI 103 | Anatomy and Physiology III | 5.0 |
| NFS 215 | Nutritional Chemistry | 3.0 |
| NFS 217 | Nutrient Quality & Composition | 1.0 |
| Humanities and Social Sciences | ||
| ANTH 101 | Introduction to Cultural Diversity | 3.0 |
| or SOC 101 | Introduction to Sociology | |
| PSY 101 | General Psychology I | 3.0 |
| Management and Computing | ||
| HRM 455 | Hospitality Human Resources Management | 3.0 |
| ORGB 300 [WI] | Organizational Behavior | 4.0 |
| Foods, Food Safety, and Food Production | ||
| CULA 115 | Culinary Fundamentals | 3.0 |
| FDSC 154 | Science of Food and Cooking | 4.0 |
| FDSC 270 | Microbial Food Safety and Sanitation | 4.0 |
| FDSC 350 | Experimental Foods: Product Development | 3.0 |
| HRM 215 | Commercial Food Production | 4.0 |
| Mathematics and Statistics | ||
| MATH 101 | Introduction to Analysis I | 4.0 |
| HSCI 345 | Statistics for Health Sciences | 4.5 |
| Nutrition and Food Sciences | ||
| NFS 100 | Nutrition, Foods, and Health | 2.0 |
| NFS 101 | Introduction to Nutrition & Food | 1.0 |
| NFS 203 | Nutrition II: Nutrition in the Lifecycle | 4.0 |
| NFS 230 | Intermediate Nutrition | 4.0 |
| NFS 265 | Professional Issues in Nutrition and Foods | 3.0 |
| NFS 345 | Foods and Nutrition of World Cultures | 3.0 |
| NFS 370 | Foodservice Systems Management | 4.0 |
| NFS 391 | Community Nutrition | 4.0 |
| NFS 415 | Advanced Nutrition I: Macronutrition | 4.0 |
| NFS 416 | Advanced Nutrition II: Micronutrients | 4.0 |
| NFS 431 | Nutrition Counseling | 4.0 |
| NFS 443 | Medical Nutrition Therapy I | 3.0 |
| NFS 444 | Medical Nutrition Therapy II | 3.0 |
| NFS 445 | Medical Nutrition Therapy III | 3.0 |
| NFS 475 | Advanced Seminar in the Dietetics Profession | 3.0 |
| NFS 494 | Senior Project I | 2.0 |
| NFS 495 | Senior Project II | 2.0 |
| NFS 496 | Senior Project III | 2.0 |
| Additional Requirements | ||
| UNIV NH101 | The Drexel Experience | 1.0 |
| CIVC 101 | Introduction to Civic Engagement | 1.0 |
| COOP 101 | Career Management and Professional Development * | 1.0 |
| Free Electives * | 35.0 | |
| Total Credits | 182.5 | |
| * | Students on a non co-op plan of study will take 36 Free Electives. Students on 4-year co-op plan of study will take 35 Free Elective and COOP 101. |
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 | |||||||
|---|---|---|---|---|---|---|---|
| Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
| CHEM 108 | 3.0 | CHEM 101 | 3.5 | BIO 122 | 4.5 | VACATION | |
| ENGL 101 or 111 | 3.0 | ENGL 102 or 112 | 3.0 | CHEM 103 | 5.0 | ||
| PSY 101 | 3.0 | CULA 115 | 3.0 | ENGL 103 or 113 | 3.0 | ||
| NFS 100 | 2.0 | MATH 101 | 4.0 | FDSC 154 | 4.0 | ||
| NFS 101 | 1.0 | CIVC 101 | 1.0 | ||||
| UNIV NH101 | 1.0 | ||||||
| 13 | 14.5 | 16.5 | 0 | ||||
| Second Year | |||||||
| Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
| HSCI 101 | 5.0 | HSCI 102 | 5.0 | HSCI 103 | 5.0 | VACATION | |
| NFS 230 | 4.0 | FDSC 270 | 4.0 | NFS 203 | 4.0 | ||
| NFS 265 | 3.0 | NFS 215 | 3.0 | COM 345 or 310 | 3.0 | ||
| Free elective | 3.0 | NFS 217 | 1.0 | Free elective | 3.0 | ||
| Free elective | 3.0 | ||||||
| 15 | 16 | 15 | 0 | ||||
| Third Year | |||||||
| Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
| ANTH 101 or SOC 101 | 3.0 | HRM 215 | 4.0 | NFS 416 | 4.0 | VACATION | |
| COM 230 | 3.0 | NFS 391 | 4.0 | FDSC 350 | 3.0 | ||
| HSCI 345 | 4.5 | NFS 415 | 4.0 | ORGB 300 | 4.0 | ||
| Free electives | 6.0 | Free elective | 3.0 | Free electives | 6.0 | ||
| 16.5 | 15 | 17 | 0 | ||||
| Fourth Year | |||||||
| Fall | Credits | Winter | Credits | Spring | Credits | ||
| NFS 443 | 3.0 | NFS 370 | 4.0 | HRM 455 | 3.0 | ||
| NFS 475 | 3.0 | NFS 444 | 3.0 | NFS 345 | 3.0 | ||
| NFS 494 | 2.0 | NFS 495 | 2.0 | NFS 431 | 4.0 | ||
| Free electives | 6.0 | Free electives | 6.0 | NFS 445 | 3.0 | ||
| NFS 496 | 2.0 | ||||||
| 14 | 15 | 15 | |||||
| Total Credits 182.5 | |||||||
4 year, one co-op
| First Year | |||||||
|---|---|---|---|---|---|---|---|
| Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
| CHEM 108 | 3.0 | CHEM 101 | 3.5 | BIO 122 | 4.5 | VACATION | |
| ENGL 101 or 111 | 3.0 | CIVC 101 | 1.0 | CHEM 103 | 5.0 | ||
| PSY 101 | 3.0 | CULA 115 | 3.0 | ENGL 103 or 113 | 3.0 | ||
| NFS 100 | 2.0 | ENGL 102 or 112 | 3.0 | FDSC 154 | 4.0 | ||
| NFS 101 | 1.0 | MATH 101 | 4.0 | ||||
| UNIV NH101 | 1.0 | ||||||
| 13 | 14.5 | 16.5 | 0 | ||||
| Second Year | |||||||
| Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
| HSCI 101 | 5.0 | FDSC 270 | 4.0 | COM 345 or 310 | 3.0 | ANTH 101 or SOC 101 | 3.0 |
| NFS 230 | 4.0 | HSCI 102 | 5.0 | COOP 101 | 1.0 | COM 230 | 3.0 |
| NFS 265 | 3.0 | NFS 215 | 3.0 | HSCI 103 | 5.0 | HSCI 345 | 4.5 |
| Free Elective | 3.0 | NFS 217 | 1.0 | NFS 203 | 4.0 | Free Electives | 6.0 |
| Free Elective | 3.0 | Free Elective | 3.0 | ||||
| 15 | 16 | 16 | 16.5 | ||||
| Third Year | |||||||
| Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
| HRM 215 | 4.0 | FDSC 350 | 3.0 | COOP EXPERIENCE** | COOP EXPERIENCE** | ||
| NFS 391 | 4.0 | NFS 416 | 4.0 | ||||
| NFS 415 | 4.0 | ORGB 300 | 4.0 | ||||
| Free Elective | 2.0 | Free Elective | 6.0 | ||||
| 14 | 17 | 0 | 0 | ||||
| Fourth Year | |||||||
| Fall | Credits | Winter | Credits | Spring | Credits | ||
| NFS 443 | 3.0 | NFS 370 | 4.0 | HRM 455 | 3.0 | ||
| NFS 475 | 3.0 | NFS 444 | 3.0 | NFS 345 | 3.0 | ||
| NFS 494 | 2.0 | NFS 495 | 2.0 | NFS 431 | 4.0 | ||
| Free Electives | 6.0 | Free Elective | 6.0 | NFS 445 | 3.0 | ||
| NFS 496 | 2.0 | ||||||
| 14 | 15 | 15 | |||||
| Total Credits 182.5 | |||||||
| ** | Students may be registered in a later term based on their co-op program (4-year or 5-year) and cycle. Select students may be eligible to replace COOP 101 with COOP 001. |
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.
