Start Your Career Here

Falk College nutrition programs at Syracuse University include a bachelor of science in nutrition/dietetics, a bachelor of science in nutrition science, and master of arts and master of science degrees in nutrition science. Falk nutrition programs prepare students for a wide variety of career opportunities in clinical, community, corporate, government, and educational settings. Falk students learn and practice in facilities such as the Nutrition Assessment, Consultation and Education (ACE) Center, which includes a nutrition demonstration kitchen and physical assessment equipment and technology, as well as the commercial-grade Susan R. Klenk Learning Café and Kitchens. Falk College’s strong network of community-based partnerships offers students experiential learning opportunities in regional, national, and international settings. Global opportunities to study gastronomy in Italy, drug policy in the Netherlands, health education in South Africa, health policy in Switzerland, and social policy and public health in the United Kingdom are just a few of our study abroad offerings. Syracuse’s Didactic Program in Dietetics is accredited by the Academy of Nutrition and Dietetics’ Accreditation Council for Education in Nutrition and Dietetics. Learn more about all of our degree offerings, as well as facilities, community partnerships, and study abroad programs.

When considering a career path in nutrition, the following information is helpful:

• A bachelor’s degree in dietetics or nutrition science prepares students to work in a variety of health and health promotion fields, many as registered dietitians (RD). As of January 1, 2024, a master’s degree will be required to earn the RD credential.
• Advanced degrees are essential for clinical and therapeutic counseling positions, education/special education.
• Falk College’s undergraduate nutrition/dietetics major is accredited by the Accreditation Council for Education in Nutrition and Dietetics. Upon graduation and after receiving Didactic Program in Dietetics (DPD) verification, students are qualified to apply to a supervised dietetic internship program, after which they can take the national examination to become a registered dietitian. Additionally, successful completion of the DPD makes graduates eligible to take NDTR exam (Nutrition Dietetics Technician, Registered).
• A bachelor’s degree in nutrition science focuses on the biological and physical sciences, preparing students to work for major food or pharmaceutical companies, or to pursue post-graduate work in medicine, dentistry, education, biomedical research, pharmacy, or health care.
• The master’s degree emphasizes critical evaluation of scientific information and evidence-based practice and research. Due to the varying backgrounds and professional interests of students, the master’s degree program is flexible. The master’s degree is appropriate for students who wish to gain advanced nutrition knowledge for professional practice. Falk College’s master’s degree may also serve as a preparatory step toward more advanced study at the doctoral level or admission to graduate-level allied-health programs, such as physician assistant programs or medical school.
• At Falk, the M.A. track requires additional coursework, while the M.S. requires a thesis.

Dietetic Internship Program

The Dietetic Internship Program, accredited by the Accreditation Council for Education in Nutrition and Dietetics, helps students gain the necessary competency for careers as entry-level RDs. The program builds upon the foundation, knowledge, and skills students have acquired from accredited didactic programs in dietetics. Falk College’s carefully structured program includes a minimum 1,200 hours of supervised practice experience in applying the nutrition care process and model to community-based food and nutrition settings and health care nutrition-based settings. The concentration area is in program monitoring and outcomes management. Admission to the Dietetic Internship Program is based on a competitive match process using the DICAS program (Dietetic Internship Centralized Application Services).

Upon completion of the program, graduates are eligible to take the registration examination for dietitians offered through the Commission on Dietetics Registration (CDR). Successful completion of the RD exam is usually a prerequisite for state licensure or certification.

Employment Settings

Clinical

Areas: Health care, patient care teams, disease management, pharmaceutical companies, nutritional program development, counseling.

Prospective employers: Hospitals, retirement communities, pharmaceutical companies.

Strategies for students: Make it a priority to do well in science courses. Work on faculty research projects as a research assistant to gain experience with data collection and analysis. Seek out internship opportunities in clinical settings, like hospitals, clinics, or private practice. Find mentors who can help you navigate your particular clinical interests. Some students may choose to pursue medical school or other allied-health graduate programs post-graduation. Seek additional health professions advising early in your program. Health profession advising resources are available at both the department and university levels.

Business

Areas: Medical and food service equipment research and development, quality control, employee wellness programming.

Prospective employers: Public or private businesses, trade associations, food and wellness brands, medical and food service manufacturers.

Strategies for students: Consider taking business, information technology, communications, or food service and food enterprise courses for electives. For internships, seek out opportunities on the corporate side of nutrition-related settings like food and personal wellness brands.

Consultation, Private Practice

Areas: Consulting, disease management, writing, public speaking, private practice, counseling.

Prospective employers: Self-employed/private practice, hospitals, clinics, human resources departments, health clubs and spas, individual clients.

Strategies for students: Network with Syracuse University nutrition alumni and other professionals who work in private practice to gain insight into the challenges and benefits of private practice. Use this network to find internship or job shadowing opportunities. Consider taking business or entrepreneurship classes as electives.

Research and Education

Areas: Teaching, curriculum development, program administration, internship management, research.

Prospective employers: Colleges, universities, schools.

Strategies for students: Gain educational and research experience right on campus as a teaching assistant or research assistant. Join or create a student organization that hosts campus and community educational seminars with guest speakers from the faculty, community, or beyond. Consider taking electives in education, or declaring a dual major or minor in education. Some may choose to become a teacher or professor. If so, find a mentor to help you navigate your higher education goals. If research and teaching at the college level is of interest, consider a minor in a related field, such as psychology, biology, or chemistry, volunteer for a faculty research project, and seek guidance on potential graduate programs.

Food and Nutrition Management

Areas: Food services, wellness programming, nutrition planning, health and lifestyle coaching, agriculture.

Prospective employers: Child and adult care agencies, schools, wellness clubs, restaurants, athletic teams.

Strategies for students: Nutrition students are able to take a variety of food-related courses, minor, or even double major in Falk College’s food studies program, which focuses on the political economy of food. Work with faculty to identify opportunities in cross-disciplinary research and internship opportunities. Central New York offers many opportunities in agriculture, food service, personal wellness, and education.

Community and Public Health Nutrition

Areas: Health promotion, disease prevention, disaster relief, legislation, policy development, lobbying, advocacy, research, international relations.

Prospective employers: Government agencies, public health departments, community agencies, nonprofit organizations, advocacy groups, hunger relief, military.

Strategies for students: Get involved in the local community by volunteering for nonprofits working towards improving public health nutrition. Be an advocate for health on campus by joining student organizations, or even getting involved in student government. Take electives in government and nonprofit management, or minor in public health.

Allied Health

Areas: Medical scribe, pharmacy tech, ER technician, nutrition health educator.

Prospective employers: Hospitals, health clinics, pharmacies, public health departments, medical practices, nonprofit health organizations.

Strategies for students: Pursue further education in: medical school, physician assistant programs, accelerated and post-baccalaureate nursing programs, doctorate of pharmacy programs, Ph.D. programs in nutrition, master of public health (MPH) programs, or optometry school.

Communications

Areas: Journalism, writing/editing, public relations, marketing, sales.

Prospective employers: Television and radio stations, online or print publications, corporate communications departments, advocacy groups, marketing agencies, wellness brands.

Strategies for students: Dual major, minor, or take electives in communications, public relations, advertising, journalism, or marketing. Practice while building your portfolio by writing for or working with campus publications. Or start your own blog, YouTube channel or social media account to showcase your work. Intern for a newspaper, magazine, trade publication, TV station, or communications agency.

Build Your Network

To learn more, students interested in nutrition and nutrition science careers should explore related professional associations:

National Association for Education of Young Children
Academy of Nutrition and Dietetics
Central New York Dietetic Association
Food and Drug Administration
New York State Academy of Nutrition and Dietetics

Learn More

For more information, please contact:

Falk College Office of Admissions
315.443.5555 | falk@syr.edu | visit the admissions website

Falk College Career Services
315.443.3144 | falkcareers@syr.edu | visit the career services website

Falk College Nutrition Science and Dietetics
315.443.5573 | visit the nutrition website