Nutrition Science
Bachelor of Science Degree
The Nutrition Science baccalaureate degree contains a strong scientific base that is applied throughout the curriculum. It is designed for students interested in nutrition, food, and the relationship of diet to human health, fitness, and disease prevention—for which current interest has never been greater than today. Graduates will learn to examine complex relationships in human nutrition and food science and technology. Course work includes understanding obesity and weight management, nutritional influences on chronic disease, dietary intake patterns, addressing nutrient industry and marketing trends, and food/nutrient recommendations to protect the population and promote optimum health.
Graduates will be prepared for further academic professional studies or graduate school including dietetics, medical, dental, occupational/physical therapy, pharmacy, and advanced graduate study in nutrition science. This Nutrition Science degree provides a strong science and nutrition background for other allied health care settings and work in both the private and public sectors.
Graduates interested in becoming a dietitian are eligible to search for entry into multiple accredited M.S. Dietetic programs on their own or utilize our partnership with SUNY Oneonta M.S. -Nutrition & Dietetics online program Oneonta M.S. Program (all M.S. entry determinations are competitive and made by SUNY Oneonta).
Typical Employment Opportunities
Graduates are eligible for a variety of careers in both private and public sectors.
Opportunities found in, but not limited to:
Healthcare Field
Sport & Fitness Industry
Food Technology
Biomedical and Laboratory Research
County, State and Federal Government Nutrition Services
Cooperative Extension
Food and Agriculture Industry
Nutraceutical Industry
Non-Profit Nutritional Support Programs
Graduate Education
Nutrition Science (BS) Program Outcomes:
- Graduates will demonstrate professional and personal ethics with a cultural awareness for dietary intake and skills in maintaining health and disease prevention throughout the life span (Professionalism/Leadership).
- Graduates will employ effective oral and written communication skills (Communication/Marketing).
- Graduates will apply critical thinking skills to evaluate, interpret, and analyze current issues in nutrition utilizing theoretically based problem solving skills (Critical Thinking).
- Graduates will be able to investigate, differentiate, and extrapolate nutrition science data and trends. This will allow them to excel in the nutrition sciences and to prepare for further professional and graduate education (Knowledge).
Admission to Farmingdale State College - State University of New York is based on the qualifications of the applicant without regard to age, sex, marital or military status, race, color, creed, religion, national origin, disability or sexual orientation.
Contact Information
Nutrition Science and Wellness
Dr. Jack Thomas
Lupton Hall, Room 144
934-420-5651
humanecology@farmingdale.edu
Monday-Friday 8:30am-5:00pm
Fall 2024
Subject to revision
| College Requirement | (1 credit) |
| FYE 101 First Year Experience* | 1 |
| Liberal Arts and Sciences | (36 credits) |
|---|---|
| EGL 101 Composition I: College Writing (GE) | 3 |
| EGL 102 Composition II: Writing About Literature | 3 |
| US History and Civic Engagement/World History and Global Awareness(GE) | 3 |
| PSY 101 Introduction to Psychology (GE) | 3 |
| BIO 130 Biological Principles I (GE) | 4 |
| Humanities (GE) | 3 |
| SOC 122 Introductory Sociology (GE) | 3 |
| MTH 116 Algebra (GE) | 4 |
| BIO 131 Biological Principles II (GE) | 4 |
| World Languages (GE) | 3 |
| The Arts (GE) | 3 |
| Required: Lower Division | (37 credits) |
|---|---|
| BIO 170 Human Anatomy and Physiology I (GE) | 4 |
| CHM 152 General Chemistry Principles I (GE) | 4 |
| BUS 131 Marketing Principles | 3 |
| BIO 171 Human Anatomy and Physiology II (GE) | 4 |
| CHM 153 General Chemistry Principles II (GE) | 4 |
| BIO 125/NTR 110 Introduction to Nutrition Science | 3 |
| CHM 260 Fundamentals of Organic Chemistry (GE) | 4 |
| BIO 318 Medical Microbiology | |
| or NTR 330 Food Microbiology | 4 |
| NTR 200 Food Science w/Lab | 4 |
| Technical Electives Lower Level** | 3 |
| Required: Upper Division | (49 credits) |
|---|---|
| NTR 300 Cultural Foods | 3 |
| NTR 305 Weight Management & Obesity | 3 |
| NTR 310 Food Service Management | 3 |
| NTR 320 Medical Nutritional Therapy w/lab | 4 |
| NTR 325 Nutrition Through the Life Cycle | 3 |
| NTR 335 Nutritional Biochemistry | 3 |
| NTR 340 Nutrition Communication | 3 |
| NTR 350 Energy and Exercise | 3 |
| NTR 405 Supplements & Ergogenic Aids | 3 |
| NTR 410 Macronutrient Metabolism | 3 |
| NTR 411 Micronutrient Metabolism | 3 |
| NTR 420 Community Nutrition | 3 |
| NTR 425 Nutrition Science Seminar | 3 |
| NTR 450 Research Methods in Nutrition Sciences | 3 |
| Technical Elective Upper Level*** | 6 |
| Total Credits | 122-123 |
Curriculum Summary
*FYE 101 First Year Experience is required for all first time full time students
Degree Type: BS
Total Required Credits: 122-123
Please refer to the General Education, Applied Learning, and Writing Intensive requirement
sections of the College Catalog and consult with your advisor to ensure that graduation
requirements are satisfied.
As a part of the SUNY General Education Framework, all first-time full time Freshman
at Farmingdale State College (FSC) beginning Fall 2023, are required to develop knowledge
and skills in Diversity: Equity, Inclusion, and Social Justice (DEISJ). Students will
be able to fulfill this requirement at FSC by taking a specially designated DEISJ
course that has been developed by faculty and approved by the DEISJ Review Board.
DEISJ-approved courses may meet other General Education Knowledge and Skills areas
and/or core competencies and thus be dually designated. DEISJ-approved courses may
also earn other special designations such as those for Applied Learning or Writing
Intensive.
Notes:
**Technical Electives Lower Level
Must select one 3 cr. course
- NTR 150 Quantity Food Production
- BIO 123 Human Body in Health and Disease
- BIO 210 Introduction to Bioscience
- BIO 240 Bioethics
- BUS 101 Accounting I
- BUS 109 Management Theories and Practices
- BUS 259 Public Relations
- BUS 267 Small Business Management
- ECO 156 Principles of Economics – Macro
- SOC 228 Society and Health
- SOC 248 Sociology of Sports
- SOC 260 Sociological Research Methods
***Technical Electives Upper Level
Must select two 3 cr. courses
- NTR 360 Experimental Foods
- NTR 365 Sports Nutrition
- NTR 430 Clinical Nutrition Assessment
- NTR 460 Nutrition Field Experience
- BIO 416 Industrial Microbiology
- BUS 305 Entrepreneurship
- ECO 304 Sports Economics
- ECO 310 Health Economics and Policy
- SOC 309 Sport in Society
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