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.
Students choose the Nutrition and Dietetics concentration or the Food Studies concentration. All students take courses in nutrition, food and identity, food science, and food production and management, as an introduction to the full spectrum of ways in which food and nutrition intersect with society. They learn about the nutrient value of food, eating behaviors, cultural determinants of food intake, food marketing, and personnel management. They also learn the basics of food preparation and management in the department's foods laboratory facility.
Faculty work with students to locate challenging internships selected from New York City's extensive professional resources: hospitals and health centers, restaurants, hotels, newspapers, magazines, consulting firms, food companies, and community agencies. Internships help students develop their professional skills and often lead to future employment.
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 importantand hotly debatedissues 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.