Curriculum Information Guide
Dr. Jack Thomas, Chair
Nutrition Science and Wellness Department
Theresa Patnode Santmann School of Health Sciences
Bachelor of Science Degree
The Nutrition Science baccalaureate degree contains a strong scientific base that is applied throughout the curriculum. It is designed for students interested in nutrition, food, and the relationship of diet to human health, fitness, and disease prevention—for which current interest has never been greater than today. Graduates will learn to examine complex relationships in human nutrition and food technology. Course work includes understanding obesity and weight management, nutritional influences on chronic disease, dietary intake patterns, addressing nutrient industry and marketing trends, and food/nutrient recommendations to protect the population and promote optimum health.
Graduates will be prepared for further academic professional studies or graduate school including medical, dental, occupational/physical therapy, pharmacy, and advanced graduate study in nutrition science. The nutrition science program is independent of the licensure in dietetics and cannot be used to directly achieve clinical internships.*
*Please note: The Nutrition Science degree does not lead to becoming a licensed dietitian after graduation. If you are interested in becoming a Registered Dietitian, it is vital that you understand the additional education requirements determined by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). This Nutrition Science degree provides a strong science and nutrition background for other allied health care settings and work in both the private and public sectors.
Typical Employment Opportunities
Graduates are eligible for a variety of careers in both private and public sectors.
Opportunities found in, but not limited to:
Sport & Fitness Industry
Biomedical and Laboratory Research
County, State and Federal Government Nutrition Services
Food and Agriculture Industry
Non-Profit Nutritional Support Programs
Nutrition Science (BS) Program Outcomes:
- Graduates will demonstrate professional and personal ethics with a cultural awareness for dietary intake and skills in maintaining health and disease prevention throughout the life span (Professionalism/Leadership).
- Graduates will employ effective oral and written communication skills (Communication/Marketing).
- Graduates will apply critical thinking skills to evaluate, interpret, and analyze current issues in nutrition utilizing theoretically based problem solving skills (Critical Thinking).
- Graduates will be able to investigate, differentiate, and extrapolate nutrition science data and trends. This will allow them to excel in the nutrition sciences and to prepare for further professional and graduate education (Knowledge).
|Liberal Arts and Sciences||( 36 credits )|
|Required: Lower Division||( 37 credits )|
|Required: Upper Division||( 49 credits )|
Degree Type: BS
Total Required Credits: 122
Please refer to the General Education, Applied Learning, and Writing Intensive requirement sections of the College Catalog and consult with your advisor to ensure that graduation requirements are satisfied.
*Technical Electives Lower Level
Must select one 3 cr. course
- NTR 150 Quantity Food Production
- BIO 123 Human Body in Health and Disease
- BIO 210 Introduction to Bioscience
- BIO 240 Bioethics
- BUS 101 Accounting I
- BUS 109 Management Theories and Practices
- BUS 259 Public Relations
- BUS 267 Small Business Management
- ECO 156 Principles of Economics – Macro
- SOC 228 Society and Health
- SOC 248 Sociology of Sports
- SOC 260 Sociological Research Methods
**Technical Electives Upper Level
Must select two 3 cr. courses
- NTR 360 Experimental Foods
- NTR 365 Sports Nutrition
- NTR 430 Clinical Nutrition Assessment
- NTR 460 Nutrition Field Experience
- BIO 416 Industrial Microbiology
- BUS 305 Entrepreneurship
- ECO 304 Sports Economics
- ECO 310 Health Economics and Policy
- SOC 309 Sport in Society
Admission to Farmingdale State College - State University of New York is based on the qualifications of the applicant without regard to age, sex, marital or military status, race, color, creed, religion, national origin, disability or sexual orientation.