Nutritional

Sciences
Undergraduate
Program Director
Report
Spring Semester
2018

Name: Katherine Scurato and Mai

Nguyen
Major: Nutritional Sciences
Date: April 18th, 2018
Semester: Spring 2018
Undergraduate Program Director:
Dr. John Worobey
UPD Contact Information:
worobey@rci.rutgers.edu
 I. Major Options
a. Dietetics
The Dietetics Option of the Nutritional Sciences major is an accredited
didactic program in dietetics (DPD) by the Accreditation Council for
Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition
and Dietetics. The Dietetics option emphasizes nutrition and food service
and prepares students for careers as clinical dietitians and nutritionists,
educators, health promotion facilitators, and consumer specialists in food
and nutrition.
b. Nutrition
The option in Nutrition provides sound training for those intending to go to
graduate school in any of the life sciences, conduct biomedical research,
or pursue pre-professional (medical, dental) studies. The nutrition option
also prepares for entry-level jobs in biomedical research fields in industry
and academia.
c. Community Nutrition
This option addresses the growing need for nutrition professionals to work
with youth in structured organizations at the local, state, and national level
such as WIC, Head Start, 4-H, cooperative extension, after school care, day
care, environmental education, and programs for homeless children and
families.
d. Food Service Administration
The option in Food Service Administration is for students who want
careers in food service marketing or in managing food service in schools,
hotels, restaurants, cafeterias, corporations, hospitals, and long-term care
facilities. Students complete the basic core requirements and take
advanced courses in quantity food production, managing food-service
systems, and institutional organization and management. They supplement
this concentration with elective courses in business, agribusiness, and
food science.
e. Nutrition, Food and Business
This option prepares professionals to work in food and food related
industries at the interface of nutrition, food, and business. The
fundamentals of nutrition, the science of food, and business prepare
students for positions in test kitchens of food companies, product
development in the food industry, public relations, pharmaceutical
companies, the supermarket industry, and in research.

II. Total number of students within the major

There are about 290 students enrolled into this major.

- Pre-Nutrition = 133 students

- Dietetics = 98 students
- Nutrition = 20 students
 - Community Nutrition = 18 students
- Nutrition, Food & Business = 4 students
- Food Services Administration = 14 students

III. Goals within the major

Overall goal- To make the students enjoyable after graduating through various
internships and courses provided within the major.

IV. Major Courses

a. Dietetics
1. 11:709:201, 202 Introduction to Foods and Nutrition, Lab
(3,1, F/S)
2. 11:709:255 Nutrition and Health (3, F/S/Su)
3. 11:709:344 Quantity Food Production (4, F/S)
4. 11:709:349 Management of Food Service Systems (3, F/S)
5. 11:709:400 Advanced Nutrition I (3, F)
6. 11:709:401 Advanced Nutrition II (3, S)
7. 11:709:402+ Advanced Nutrition I: Readings (1, F)
8. 11:709:403+ Advanced Nutrition II: Readings (1, S)
9. 11:709:405 Professional Issues in Dietetics (1, F)
10. 11:709:441 Life Span Community Nutrition (4, F)
11. 11:709:442 Nutrition Communication (3, S)
12. 11:709:489 Experimental Foods (3, F)
13. 11:709:498 Nutrition and Disease (3, S)
14. 11:709:499 Nutrition Counseling (1, S)
15. 01:640:115 * Precalculus (4, F/S) or equivalent
16. 01:119:115-116 General Biology I & II (4, 4, F/S)
17. 01:119:117 General Biology Lab (2)
18. 01:119:131, 132 Microbiology for the Health Sciences, Lab
(3, 1, F/S)
19. 11:067:300 Integrative Physiology (4, F/S) or 01:146:356, 357
Systems Physiology, Lab (3, 1, F/S)
20. 01:160:161, 101 General Chemistry I & Recitation (3, 1,
F/S/Su)
21. 01:160:162, 102 General Chemistry II & Recitation (3, 1,
F/S/Su)
22. 01:160:171 Introduction to Experimentation Lab (1, F/S/Su)
23. 01:160:209 Elementary Organic Chemistry (3, F)
24. 01:830:101 General Psychology (3, F/S)
25. 01:960:401 Basic Statistics for Research (3)
26. 11:373:341 Management: Human Systems Development (3,
F/S) or 01:830:373 Organizational and Personnel
Psychology (3, F/S)
27. 11:115:301 Introduction to Biochemistry (3) or 01:694:301
Introduction to Biochemistry and Molecular Biology (3)
 28. 11:373:101 Economics, People, and Environment (3) or
another economics course
29. 11:709:352 Nutrition and Behavior (3, S) or 01:920:101
Introduction for Sociology (3, F/S)
Learning Goals:
● Have a foundational knowledge of digestion, absorption, and
metabolism of food and nutrients.
● Be able to explain the role of food, nutrition, and lifestyle choices in
health promotion and disease prevention.
● Demonstrate the skills necessary to communicate effectively with
clients, peers, and employees.

b. Nutrition
1. 11:709:255 Nutrition & Health (3, F/S/Su)
2. 11:709:323 Nutrition for the Child in Family & Community (3)
or 11:709:352 Nutrition & Behavior (3, S) or 11:709:427
Obesity: Biology, Behavior & Management (3)
3. 11:709:441 Life Span Community Nutrition (4, F)
4. 11:709:400 Advanced Nutrition I (3, F)
5. 11:709:401 * Advanced Nutrition II (3, S)
6. 11:709:481 Seminar in Nutrition (1.5, F/S)
7. 11:709:493, 494 Research in Nutritional Sciences (3, F/S/Su,
in consultation with an advisor)
8. 11:709:402+ Advanced Nutrition I: Readings (1, F)
9. 11:709:403+ Advanced Nutrition II: Readings (1, S)
10. 11:709:498+ Nutrition & Disease (3, S)
11. 01:119:115-116 General Biology I & II (4, 4, F/S)
12. 01:119:117 General Biology Lab (2)
13. 01:119:3xx-4xx Advanced Life Sciences course (3-4, F/S) or
01:146:3xx-4xx Advanced Life Sciences course (3-4, F/S) or
01:447:3xx-4xx Advanced Life Sciences course (3-4, F/S) or
01:694:3xx-4xx # Advanced Life Sciences course (3-4, F/S)
14. 11:067:300 Integrative Physiology (4, F/S) or 01:146:356, 357
Systems Physiology, Lab (3, 1, F/S, 356-Su)
15. 01:160:161, 101 General Chemistry I & Recitation (3, 1,
F/S/Su)
16. 01:160:162, 102 General Chemistry II & Recitation (3, 1,
F/S/Su)
17. 01:160:171 Introduction to Experimentation Lab (1, F/S/Su)
18. 01:160:307-308, 311 Organic Chemistry, Lab (4, 4, 2, F/S)
19. 01:447:380 Genetics (4, F/S)
20. 01:640:135 Calculus I (4, F/S)
21. 01:640:138 Calculus II for Biological Sci. or equivalent (4,
F/S)
22. 11:115:301 Introductory Biochemistry (3) or 11:115:403-404
General Biochemistry (4, 4, F/S) or 01:694:301 Introductory
 Biochemistry and Molecular Biology (3) or 01:694:407-408
Molecular Biology and Biochemistry (3, 3)
23. 01:750:203-204 General Physics (3,3 F/S)
24. 01:750:205-206 General Physics Lab (1, 1 F/S)
25. 01:960:401 Basic Statistics for Research (3, F/S)
Learning Goals:
● Have a foundational knowledge of digestion, absorption, and
metabolism of food and nutrients.
● Explain the role of macronutrients and micronutrients for energy,
growth, and health.
● Be able to evaluate studies in nutrition for scientific rigor

c. Community Nutrition
1. 11:709:201, 202 Introduction to Foods & Nutrition, Lab (3,1,
F/S)
2. 11:709:352 Nutrition & Behavior (3, S)
3. 11:709:441 Life Span Community Nutrition (4, F)
4. 11:709:255 Nutrition & Health (3, F/S/Su)
5. 10:832:201 Principles of Public Health (3) or 11:709:226
Nutrition & the Developing Child (3)
6. 11:709:323 Nutrition for the Child in Family & Community (3)
or 11:607:402 Building Community Partnerships (3) or
11:193:413 Community Interventions in Obesity-related
Chronic Diseases (Online, 3)
7. 01:640:115 * Precalculus (4, F/S) or equivalent
8. 01:119:115-116 General Biology I & II (4, 4, F/S)
9. 01:119:117 General Biology Lab (2)
10. 01:160:161, 101 General Chemistry I & Recitation (3, 1)
11. 01:160:162, 102 General Chemistry II & Recitation (3, 1)
12. 01:160:171 Introduction to Experimentation Lab (1)
13. 01:830:101 General Psychology (3, F/S)
14. 01:355:203 Business Writing Essentials or 01:355:303
Writing for Business and the Professions (3) or 01:355:315
Writing Grant Proposals
15. 11:300:101 Introduction to Professional Youth Work (1)
16. 11:300:336 Administration & Management of Youth
Agencies (3)
17. 11:300:416 Environmental Education (3)
18. 11:704:416 Environmental Education (3)
19. 11:300:438 Practicum in Professional Youth Work
(Experiential Ed. requirement, 3)
20. 11:374:439 Food Safety & the American Public or
21. 11:400:422 Colloquium in Food Safety: Fads, Fact, Politics
(3)
Electives (3 of the following courses):
i. 11:709:344 Quantity Food Production (4, F/S)
 ii. 11:709:349 Management of Food Service
Systems (3, F/S)
iii. 11:709:363 World Food Customs & Nutrition (3)
iv. 11:709:442 Nutrition Communication (3, S)
v. 11:709:427 Obesity: Biology, Behavior &
Management (3)
vi. 01:920:108 Minority Groups in American
Society (3)
vii. 01:377:377 Exercise & Aging (3)
viii. 01:920:272 Sociology of the Family (3)
ix. 10:762/832:101 Introduction to Policy, Planning
& Health (3)
x. 10:762:304 Poverty in the United States (3)
xi. 10:762:421 Community Development (3)
xii. 10:832:252 Health & Social Justice (3)
xiii. 11:193:421 Wellness Behavior (3)
xiv. 11:374:341 Social & Ecological Aspects of
Health & Disease (3)
Learning Goals:
● Have a foundational knowledge of digestion, absorption, and
metabolism of food and nutrients.
● Be able to apply nutrition principles in diverse community settings
using their knowledge of cultural foods and food assistance
programs.
● Be able to describe economic and health disparities at the local,
state, and national levels

d. Food Service Administration

1. 11:709:201, 202 Introduction to Foods & Nutrition, Lab (3, 1,
F/S)
2. 11:709:255 Nutrition & Health (3, F/S/Su)
3. 11:709:344 Quantity Food Production (4, F/S)
4. 11:709:349 Management of Food Service Systems (3, F/S)
5. 01:640:115 * Precalculus (4, F/S) or equivalent
6. 01:119:115-116 General Biology (4, 4, F/S)
7. 01:119:117 General Biology Lab (2)
8. 01:119:131, 132 Microbiology Health Science, Lab (3, 1, F/S)
9. 01:160:161, 101 General Chemistry I & Recitation (3, 1,
F/S/Su)
10. 01:160:162, 102 General Chemistry II & Recitation (3, 1,
F/S/Su)
11. 01:160:171 General Chemistry Lab (1, F/S/Su)
12. 33:010:272 Introduction to Financial Accounting (3, F/S)
13. 11:373:121 Principles and Application Microeconomics (3,
F/S)
14. 11:373:122 Principles & Applications of Macroeconomics (3
 F/S)
15. 11:373:341 Management: Human Systems Development (3,
F/S) or 01:830:373 Organizational & Personnel Psychology
(3, F/S/Su)
12 Credits selected from:
i. 11:709:226 Nutrition for the Developing Child
(3, F/S)
ii. 11:709:323 Nutrition for the Child in the Family
& Community (3)
iii. 11:709:352 Nutrition & Behavior (3, S)
iv. 11:709:441 Life Span Community Nutrition (4,
F)
v. 11:709:442 Nutrition Communication (3, S)
vi. 11:709:443 Methods in Sensory Analysis (3)
vii. 01:355:203 Business Writing Essentials (3)
viii. 11:373:231 Introduction to Marketing (3, F/S)
ix. 11:373:331 Economics of Food Marketing
Systems (3, S)
x. 11:373:241 Introduction to Management (3, F/S)
xi. 11:373:371 Food, Health & Safety Policy (3, F/S)
xii. 11:375:403 Principles of Epidemiology (3)
xiii. 11:400:304 Food Analysis (4, F/S)
xiv. 11:400:410 Nutritional Aspects of Food
Processing (3, S)
xv. 11:400:412 Food Product Development (3, S)
xvi. 33:011:201 Introduction to Management for
Nonbusiness Majors (3, Su)
xvii. 33:011:202 Introduction to Marketing for
Nonbusiness Majors (3, Su)
xviii. 33:011:203 Introduction to Finance for
Nonbusiness Majors (3, Su)
xix. 33:011:204 Principles of Business Law for
Nonbusiness Majors (3, Su)
Learning Goals:
● Have a foundational knowledge of digestion, absorption, and
metabolism of food and nutrients.
● Be able to plan, organize, and supervise foodservice facilities in for-
profit and nonprofit organizations.
● Be able to use food product information and financial management
principles when planning menus.

e. Nutrition, Food and Business

1. 11:709:201, 202 Introduction to Foods and Nutrition, Lab (3,
1, F/S)
2. 11:709:255 Nutrition and Health (3, F/S/Su)
3. 11:709:363 World Food Customs (3)
 4. 11:709:344 Quantity Food Production (4, F/S)
5. 11:709:349 Management of Food Service Systems (3, F/S)
6. 11:709:441 Life Span Community Nutrition (4, F)
7. 11:709:443 Methods in Sensory Analysis (3, F)
8. 11:709:489 Experimental Foods (3, F)
9. 01:640:115 * Precalculus (4, F/S) or equivalent
10. 01:119:115-116 General Biology (4, 4, F/S)
11. 01:119:117 General Biology Lab (2)
12. 01:119:131, 132 Microbiology Health Science, Lab (3, 1, F/S)
13. 01:160:161, 101 General Chemistry I & Recitation (3, 1,
F/S/Su)
14. 01:160:162, 102 General Chemistry II & Recitation (3, 1,
F/S/Su)
15. 01:160:171 General Chemistry Lab (1, F/S/Su)
16. 01:160:209 Elementary Organic Chemistry (3, F) or
01:160:307-308 Organic Chemistry I & 2 (4, 4, F/S)
17. 01:355:203 Business Writing Essentials (3)
18. 01:640:115 Precalculus (4, F/S)
19. 01:830:101 General Psychology (3, F/S)
20. 01:960:401 Basic Statistics for Research (3) (F/S)
21. 11:020:442 Entrepreneurial Agriculture Colloquium (3, S)
22. 11:373:121 Principles and Application Microeconomics (3,
F/S)
23. 11:373:231 Introduction to Marketing (3, F/S)
24. 11:373:323 Public Policy Toward the Food Industry (3, S)
11:373:341 Management: Human Systems Development (3)
(F/S) or 01:830:373 Organizational & Personnel Psychology
(F/S)
25. 11:373:371 Food, Health, and Safety Policy (3, F/S)
26. 11:400:301 Food Processing Technologies (4)
27. 11:373:210+ Business Decision Computer Tools (4)
28. 11:373:241+ Introduction to Management (3, F/S)
29. 11:373:331+ Economics of Food Marketing Systems (3, S;
prereq.: 11:373:210)
30. 11:373:402+ Global Marketing (4)
31. 11:373:405+ Marketing Research (4)
Learning Goals:
● Have a foundational knowledge of digestion, absorption, and
metabolism of food and nutrients.
● Apply their knowledge of food chemistry to food safety and cooking
techniques
● Create innovative recipes to improve nutrient density and
palatability of new food products.

V. Concerns/Student issues with classes? How to resolve, suggestions?

 - There are not many Nutrition classes that are offered in the summer.

- These courses depend on who is available to teach over the summer.

During the summer, many professors spend most of their time
researching which contributes to the lack of classes. The most
general science classes, like biochemistry, biology, chemistry, are
offered over the summer.

- Many of the required classes conflicts with other classes/electives.

- Recently, Rutgers is working with a Canadian company to make

registration more efficient and organized for the students. They have
laid out all the courses that are required for each major as well as
prerequisites, electives, etc. This new system will avoid any class
conflicts that could occur with classes into the major. In addition,
they wanted to add more options on where the classes should be
held to cut down on traveling time. This system is still relatively new
and won’t be in effect until 2020.

VI. Things going on within the major (Research, Visitors, Talks, Seminars
within the major)

Students can attend a seminar that go on every two weeks on various nutritional
sciences topics such as “Performance Nutrition: Lessons learned from Military
Operations” and “Determinants and Consequences of Gestational Diabetes”.
These occur in the FSNS building. More information about the topics, room
number, and time can be found on the Department of Nutritional Sciences under
Seminars. In addition, there was a Hans Fisher Lecture in the IFNH building with
guest lecturer Eric J. Nestler, MD, PhD. He presented the strategy of using open-
ended transcriptomic mapping to gain new insight into the biological basis of
depression. The talk focused on two aspects of this work: sex differences in the
molecular mechanisms underlying depression, and epigenetic mechanisms
underlying the ability of stress early in life to program a life-long susceptibility to
depression

VII. Research Opportunities

Students should go to the department webpage and look under Graduate Faculty.
On that page, the students can look through the faculties who are conducting
research along with a summary of what they are currently researching. If the
student wants to learn more about the research, then there are additional
links/web pages that goes further in depth about their research. Students should
find a faculty that they are interested in and read up on their articles. This will
help the students write a well-thought email that is specific that faculty member.
Students should not be discouraged if the faculty member does not reply back.
Some of them look for students who already completed certain science courses
because the students would have a better understanding on what is going on in
the lab.

VIII. Job Outlook, suggestions for students in this major (ex: organizations to
join, news to pay attention to)

Dietetics have a bright outlook so far due to the high demand of people wanting
to eat right and stay healthy Rutgers Dietetics major had a 72.7% acceptance rate
for the amount of students going into internships which beats the National
acceptance rate of 50%.

Graduate programs also has a good outlook because of the stable economy at
this moment. Students should apply now to have a better chance of being
accepted into the graduate school.

For Nutrition, Food and Business, there isn’t a lot news about what kinds of jobs
that students have gotten.

For Food Services Administration, it depends on what kind of jobs that students
are looking for, but many of the job options pay well. Many of them work in
school cafeterias where they help choose healthy option for the children’s lunch.

For Community Nutrition, since the SNAP program is no longer available, many of
students work agencies where they write grants to get funding for a specific
cause.

IX. Changes within the major in the upcoming year?

The Nutrition, Food and Business program is being currently changed and
updated. The Dietetic program is working on getting a masters program at
Rutgers graduate school. The Dietetics program require students to get a masters
degree after the year 2024. With adding this graduate program to Rutgers,
students will be able to get their masters degree for those students who want to
get their masters degree, before the change in the program, and stay at Rutgers
while earning internship credit and hours.