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Curriculum Information Guide

Nutrition Science

Dr. Jack Thomas, Acting Chair
Nutrition Science and Wellness Department
J.Thomas@farmingdale.edu
631-794-6591
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 can also lead to admission into a one-year clinical dietetic internship leading to licensure in dietetics.*

*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:
Healthcare Field
Sport & Fitness Industry
Food Technology
Biomedical and Laboratory Research
County, State and Federal Government Nutrition Services
Cooperative Extension
Food and Agriculture Industry
Nutraceutical Industry
Non-Profit Nutritional Support Programs
Graduate Education

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).

Curriculum Summary

Degree Type: BS
Total Required Credits: 122

Notes:

*Technical Electives Lower Level

Must select two 3 cr. courses

  • NTR 150 Quantity Food Production
  • NTR 260 Sports Nutrition
  • BIO 210 Introduction to Bioscience 
  • BIO 240 Bioethics
  • BIO 123 Human Body in Health and Disease
  • 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 

**Technical Electives Upper Level

Must select one 3 cr. course

  • NTR 330 Food Microbiology w/virtual lab
  • NTR 360 Experimental Foods.  
  • NTR 460 Nutrition Field Experience
  • NTR 430 Clinical Nutrition Assessment & Planning
  • BIO 416 Industrial Microbiology
  • BUS 305 Entrepreneurship
  • ECO 304 Sports Economics
  • ECO 310 Health Economics and Policy
  • SMT 330 Nutrition and Sports
  • SOC 309 Sport in Society
  • SOC 360 Sociological Research Methods

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.

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