Providing a strong foundation for undergraduate level education in nutrition, food, or the biomedical sciences, the bachelor’s program in nutrition science emphasizes the biological and physical sciences. In addition to nutrition in health, nutrition through the life span, nutrition research, and medical nutrition therapy, the program offers a flexible variety of additional nutrition classes. Core classes include general and organic chemistry, biology, anatomy/physiology, and nutritional biochemistry. For a complete nutrition science B.S. description, visit the course catalog.
Why this degree makes a difference in society today…tomorrow…
Nutrition professionals work with businesses, schools, advocacy groups and legislators to ensure all people have access to adequate nutrition, at school, at home, and at work. The nutrition science degree provides future medical professionals and biomedical researchers with a well-rounded and unique background in preventive healthcare – a priority in medicine today. Understanding the chemical and biological foundation of nutrient molecules, how our environment affects the production of these nutrients, and how our body responds to them, is a growing area of public concern. Nutrition science research expands the body of knowledge in health and wellness, sparking advances in public health and quality of life, from pregnancy through adolescence and adulthood. Whether you want to inspire health in your community or around the world, nutrition is a universal avenue to make a difference.
Core coursework covers biology, psychology, and nutrition. Sample courses include:
- General Biology I & II
- Anatomy & Physiology I & II
- Chemistry I & II
- Organic Chemistry I & II
- Nutritional Biochemistry I & II
- Nutrition in Health
- Research and Evaluation in Nutrition
- Medical Nutrition Therapy
Learn using equipment and technology that mirrors—or exceeds—what is found in practice settings. Our Nutrition Assessment, Consultation and Education (ACE) Center is a hands-on learning laboratory to prepare students with traditional and emerging professional competencies critical to effective nutrition practice. The ACE Center includes a lecture hall with a demonstration kitchen and teaching station, two small private consultation rooms, a physical assessment room, and a small conference room with a large media screen.The Center’s counseling and physical assessment rooms are equipped with two teaching mannequins, a tube feeding placement simulator, wall-mounted stadiometers and electronic scales, pediatric measuring equipment with several multi-ethnic infant mannequins, electronic blood pressure monitors, a lactation education baby, a variety of food models, and a state of the art electronic medical patient simulation mannequin.
In the ACE Center, students practice nutrition-focused physical examinations. This facility allows for opportunities for direct practice with indirect calorimetry to measure how many calories someone is utilizing, instead of estimations that use imperfect mathematical equations. Additional enhancements to student learning include class experiences measuring body composition with the BOD POD testing system used extensively in university and medical facilities, professional sports, the military and health and wellness settings to track body composition. The ACE center also houses several medical grade point of care blood analysis units for monitoring cholesterol, blood glucose, hemoglobin, glycated hemoglobin, and metabolic and lipid hematology panels.
Gain experiential learning opportunities in Falk College’s strong network of community-based partnerships in regional, national, and international settings. Nutrition Science students find creative health care experiences in hospitals, ambulance, service and more. Many Nutrition Science students are also part of the Honor’s program and can engage in independent and mentored research with faculty.
Syracuse University students have access to one of the nation’s best-ranked study abroad programs. Nutrition students have opportunities to study the health care system and families in India, 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, to name a few.
What's next after this degree
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, physical therapy, biomedical research, pharmacy, or health care.
Nutrition related employment opportunities continue to grow with the increased emphasis on disease prevention through improved dietary habits. Public interest in nutrition, a growing and aging population, the childhood and adult obesity epidemics and increased emphasis on health education and healthy lifestyles continue to spur demand for dietitians. Falk College nutrition programs prepare students for careers in a wide variety of opportunities in clinical, community, corporate, government, and educational settings.
The Falk College nutrition science program at Syracuse University offers a bachelor of science degree. Students pursuing programs in other areas of study may also minor in nutrition science. 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, physical therapy, nutrition research, biomedical research, food science research, pharmacy, optometry or other health care related areas.
A bachelor’s degree in nutrition science equips students to work in a variety of health and health promotion fields. Some students may choose to continue course work toward the credentials required to become a registered dietitian (RD). For additional information, see the Syracuse University Nutrition B.S. program. Other career opportunities for those holding a B.S. in nutrition science include:
- Clinical: With additional Post-bac training, health care, patient care teams, disease management, pharmaceutical companies, nutritional program development, and counseling. With additional professional graduate work – all allied health fields.
- Business: Medical and food science research and development, quality control, employee wellness programming.
- Consultation: With additional Post-bac training, consulting, disease management, writing, public speaking, private practice, counseling.
- Research and education: Nutrition, biomedical, metabolic, or food science research, teaching, curriculum development, program administration.
- Food and nutrition management: Food services, wellness programming, nutrition planning, health and lifestyle coaching, agriculture.
- With additional Post-bac training, community and public health nutrition: Health promotion, disease prevention, disaster relief, legislation, policy development, lobbying, advocacy, research, international relations.
- Communications: Journalism, writing/editing, public relations, marketing, sales.
What can you do now to prepare?
Students interested in nutrition find it helpful to supplement their courses with hands-on experience. Some suggestions might include:
- Work at a community food bank, geriatric care facility, school food administration office, or a hospital.
- Be a part of community volunteer groups or school clubs.
- Seek shadowing opportunities with local health care professionals.
- Exercise your writing and communication skills working with school publications, or start your own blog to showcase your portfolio.
- Focus on getting good grades in high school science and math courses.
Professional societies associated with the allied health fields are exceptional resources for students considering a degree in nutrition science. To explore professional opportunities, advanced education requirements, and pinpoint personal areas of interest, visit sites such as eatright.org, aamc.org, apta.org, ada.org, aacp.org, aapa.org, nursingworld.org, among others.
Program Requirements & Electives
Arts & Sciences Core
Communications Skills (9 credits): Writing I, Writing II.
Quantitative Skills (3-4 credits): Elementary Probability & Statistics or Probability & Statistics for Liberal Arts.
Natural Sciences (37-40 credits): General Biology I & II with labs, General Chemistry I & II with labs, Anatomy & Physiology I & II with labs, Organic Chemistry I & II with labs, Nutrition Bio Chem I or Biochem I & II.
Humanities or Foreign Language (6-8 credits).
Social Sciences (9 credits): Foundations of Human Behavior and two other courses.
Liberal Arts Electives: Electives to reach 124 degree applicable credits.
Major (16 credits)
Nutrition in Health
Nutrition in the Life Span
Nutritional Biochemistry II
Research & Evaluation in Nutrition
Medical Nutrition Therapy
Nutrition Electives (20 Credits)
Practice of Dietetics
Nutrition in the Life Span
Food, Culture & Environment or Mediterranean Diet
Nutrition for Fitness and Sports
Integrative Food and Nutrition Therapy
Weight Management, Obesity and Disordered Eating
Pre-Health Professional / Pre-Med Courses (13-18 credits)
Concepts of Physics I & II with Labs or
General Physics I & II
Life Science Calculus I & II or
Calculus I & II
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.
Students selecting nutrition science as a major field of study must have minimum proficiency in chemistry and physiology. Applying is easy and only takes minutes using a Common Application. Learn more about application requirements and deadlines:
For additional admissions information, contact the Office of Admissions at firstname.lastname@example.org, or fill out our online form: