Bachelor of Science in Nutrition and Foods

The nutrition and foods curriculum emphasizes the relationship between food, food processing, food choices, nutrient metabolism, and medical nutrition therapy to meet health and nutrient needs of individuals. The major prepares students to pursue career opportunities in dietetics and research. The BS in Nutrition and Foods program requires four years of study and the completion of at least 180.0 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 school food service or community nutrition - or to provide a sound basis for careers in the food and pharmaceutical industries. 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 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. Mission The mission of the Drexel University Didactic Program in Dietetics is to integrate a foundation in the nutrition sciences with courses in the humanities to provide the knowledge, skills, and professional values (such as ethics) needed for successful entry into dietetic internships, graduate school, and/or dietetics employment. The learning environment is structured to allow students opportunities for experiential learning, including co-operative education, participation in research, and use of current technologies. Goals: To provide quality didactic instruction and learning experiences to prepare graduates to be accepted into dietetic internships and graduate schools, and/or work in the field of dietetics. To prepare graduates who are accepted into accredited internship programs to become competent entry-level dietitians. Through recruitment efforts, encouragement, motivation, and support, faculty and staff will increase the number of students and the diversity of students who enter and complete the didactic program in dietetics.