The Nutrition Science and Dietetics Program offers bachelor of science (B.S.) degrees in nutrition/dietetics and nutrition science, and master of arts (M.A.) and master of science (M.S.) degrees in nutrition science. At the undergraduate level, students in nutrition/dietetics prepare to work in a variety of health and health promotion fields, many as registered dietitians.
In nutrition science, students study the biological and physical sciences, and prepare to work for major food or pharmaceutical companies, or to pursue post-graduate work in medicine, dentistry, education, or health care.
At the graduate level, students study the theory and application of nutrition science and prepare for research, teaching, or practice in clinical, community, corporate, government, or educational settings.
The Nutrition Science and Dietetics Program is also home to a dietetic internship. The nutrition/dietetics undergraduate and graduate programs and the dietetic internship program are accredited by the Academy of Nutrition and Dietetics’ Accreditation Council for Education in Nutrition and Dietetics.
Graduates of the nutrition programs work in settings such as hospitals, long-term care facilities, and health clinics, as well as in non-traditional settings such as journalism, business, marketing, sales, and public relations.
Food, family, culture focus of new study abroad offering in India A new SU Abroad summer offering brought Falk College students to points of significance in northern and western India, including New Delhi, Agra—home of the Taj Mahal—and Baroda to immerse themselves in the culture, food and healthcare systems of South ... Read more
Falk College senior Robert Swanda named 2016 Syracuse University Scholar Robert Swanda, a double major in nutrition science in Falk College and biology in The College of Arts and Sciences was named a 2016 Syracuse University Scholar, the highest undergraduate academic honor that the university bestows. University Scholars represent the ... Read more
Falk College sponsors purposeful plant-based eating for cancer survivors cooking demonstration The benefits of plant-based eating for cancer survivors, and easy steps patients and their families can take to eat healthy, is the focus of a special cooking demonstration offered by nutrition science and dietetics students at Syracuse University. Falk College, ... Read more
How light and sound impact human health Margaret Voss, professor of practice, nutrition, published, “A framework to assess evolutionary responses to anthropogenic light and sound” in Trends in Ecology & Evolution (July 2015). “When we speak of evolutionary changes, we are really talking about patterns of gene ... Read more