Nutrition

SCHOOL OF HEALTH PROFESSIONS AND NURSING

B.S. in Food, Nutrition and Wellness


Good health and nutrition are essential to an individual’s quality of life. In fact, the importance of healthy eating, dietary planning, wellness and disease prevention are issues that most people talk about on a daily basis. The Bachelor of Science degree in Food, Nutrition and Wellness is designed for undergraduate students with a strong interest in the area of food and nutrition. This four-year, 129-credit program provides students with the knowledge and skills related to foods and nutrition to assist others in developing and maintaining healthier lifestyles throughout the lifecycle. Graduates will have the experiences to help address major modifiable health issues such as diabetes, obesity, and heart disease.

The program offers two concentrations:

  • Nutrition, Health and Wellness with specializations in either Exercise and Fitness or Health in the Community – this program is for students interested in food and nutrition as it relates to health, exercise and wellness.
  • Nutrition and Food Hospitality – this program is designed for students with an interest in food service management and the hospitality industry.

The broad academic curriculum that includes courses in the liberal arts, sciences, foods, nutrition, exercise and health is appropriate for each concentration. Graduates of the program may pursue careers in food, community nutrition, health, wellness, hospitality or related fields, or prepare for entry into graduate schools in these areas.

The B.S. in Food, Nutrition and Wellness degree is accredited by New York State Education Department but is not a pathway towards becoming a Registered Dietitian Nutritionist (RDN) by the Commission on Dietetic Registration (CDR) or Certified Dietitian/Nutritionist by New York State. The B.S. in Food, Nutrition and Wellness degree is not accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (A.N.D.) and is not a pathway towards becoming a registered dietitian/nutritionist (RDN) or entry into the Dietetic Internship (DI) supervised practice program.

Check out the LIU Post Undergraduate Bulletin to learn about degree requirements, course descriptions, and more.


Admissions Requirements

  • Incoming freshmen must have a solid B average (3.0 or 80 grade point average) and an average SAT score of 1000 (Critical Reading and Math combined) or ACT Composite of 20 or above. High school chemistry and biological science courses are strongly recommended.
  • Transfer students must have completed more than 24 college credits. A minimum college G.P.A. of 2.25 is required for application review. If students have completed fewer than 4 college credits, they must also submit high school transcripts and SAT/ACT score.

Submitting An Application for Admissions

All applicants can apply for admission to LIU Post at My LIU or by using the Apply Now button in the upper right-hand corner of this page. For more information on the application process, visit the Admissions Office home page.

Course Descriptions

NTR 16 Cultural & Social Aspects of Food

This course examines the role of culture and society as determinants of food preferences and eating patterns. Particular attention is paid to the influences on the food ways of ethnic groups of the New York Metropolitan and Long Island areas. Emphasis is on developing sensitivity to different ethnic groups.
Co-requisite of NTR 16L is required
2 credits

NTR 16L Cultural & Social Aspects of Food Laboratory

In this course, students will prepare traditional dishes from different cuisines around the world. The foods lab experience will include food tastings and discussions about ingredients used to create region-specific dishes.
Co-requisite of NTR 16 is required
1 credit

NTR 21 Introductory Food Science

A fundamental course about foods that concentrates on the chemical and physical properties affecting the handling, preparation and storage of food. Also includes the effect of microorganisms on the storage, preparation, preservation, processing and serving of food.
Co-requisite of CHM 3 is required
3 credits

NTR 21L Introductory Food Science Laboratory

NTR 21L is a laboratory course that accompanies the lecture course NTR 21. Lab exercises are completed in which students prepare foods and observe the chemical and physical properties that affect the product. Students gain experience in fundamental food preparation and critique foods using learned evaluation techniques.
Co-requisite of CHM 3 and NTR 21 are required
1 credit

NTR 23 Introduction of Food Hospitality

An introduction to the administrative aspects of food service institutions. The basic management principles required to operate a food service in any type of institution.
Pre-requisite or co-requisite of BMS 90 is required
3 credits

NTR 24 Food Hospitality Management

The principles of food service management including organizational design, leadership qualities, personnel management, financial considerations, and kitchen design are addressed. Field trips and guest speakers are included to acquaint the student with various types of food service facilities and management styles.
Pre-requisite of NTR 23 is required
3 credits

NTR 99 Independent Study

This course is an independent study which requires approval of the Department Chairperson.
1 to 3 credits

NTR 100 Concepts in Nutrition

An in-depth view of the six nutrients required for normal healthy metabolism. Emphasis will be placed on nutrient interaction in digestion, absorption, transport, and metabolism.
Pre-requisite of BIO 8 and co-requisite of CHM 3 are required
3 credits

NTR 101 Contemporary Nutrition Strategies

The selection of an adequate diet using knowledge of a variety of dietary standards. These standards as well as nutrient needs will be incorporated into the planning of diets during the life cycle for pregnant women, infants, children, adolescents, the middle-aged and the elderly.
Pre-requisite of NTR 100 is required
3 credits

NTR 102 Nutrition in Health and Disease
This course examines nutrition screening and assessment techniques to understand the use of dietary, biochemical, and anthropometric data related to health and disease prevention. The pathophysiology, etiology, and prevention of certain medical conditions such as gastrointestinal disorders, diabetes mellitus, obesity, and cardiovascular disease will be examined. Other topics examined will include drug- nutrient/supplement interactions, complementary and alternative therapies, and nutrigenomics.
Pre-requisite of NTR 101 is required
3 credits

NTR 201 Practicum

Based on a student’s individual interests, a field site and special project are selected for a 90 hour practical experience. A designated faculty member serves as liaison between the field site and the student.
Pre-requisites of NTR 206 and NTR 24, or 210 or 215 are required
3 credits

NTR 202 Research Methodology

Introduction to the scientific method of problem-solving. Identification of the research process in nutrition. Development of the practical tools for the interpretation and application of research findings. A research proposal will be completed.
Pre-requisites of NTR 102 and MTH 19 or 40 or ECO 72 are required
4 credits

NTR 206 Nutrition Communication

Course Description: This course is designed to provide the nutrition student with an overview of oral, written, and technical skills necessary for successful communication and education of patients, the public and allied health professionals. Skills in patient interviewing and counseling will be introduced.
Pre-requisite of NTR 102 is required
3 credits

NTR 210 Nutrition in the Community

A look at nutrition monitoring in the US and the integral components necessary to develop effective programs and services to improve the nutrition and health for all segments of society. Needs assessment, legislation, public policy, program development, monitoring and evaluation will be addressed. Ethics of care will be included.
Prerequisite of NTR 101 is required
2 credits

NTR 215 Energy and Exercise

A discussion of energy needs and factors affecting energy requirements; development and treatment of obesity; characteristics and treatment of eating disorders; nutritional needs and recommendations during physical exercise.
Prerequisite of NTR 100 is required
3 credits

NTR 221 Food in Contemporary Society

An overview of food legislation, regulations and policies. Issues related to food production and sustainability of the food supply. A discussion of factors leading to the deterioration of food. Methods of food preservation including irradiation, canning, refrigeration, freezing, drying of foods and fermentation. Nutritional losses and nutrification of foods will be discussed. Other topics of current interest such as biotechnology, phytochemicals, functional foods, alternative sweeteners, fat substitutes, and food packaging will be included.
Prerequisite of NTR 21 and CHM 4 are required
3 credits

NTR 222 Designing Cuisines

This course is designed to provide students with the knowledge and practice required to design, plan and prepare cuisines for various individuals with a variety of socioeconomic and dietary considerations. This course will provide opportunities for active participation in various food activities.
Prerequisite of NTR 16, NTR 21, and NTR 102 are required
3 credits

NTR 223 Food Beverage and Labor Cost Control

This course provides a comprehensive look at the methods, tools and techniques to control food, beverage and labor costs. Emphasis is placed on controlling costs and inventory, forecasting sales, allocation of overhead, and fiscal accountability in a sustainable environment.
Prerequisite of NTR 24 and NTR 102 are required
3 credits

NTR 401 Seminar

This 3-credit course (45 contact hours) is a required course in the Nutrition, Health and Wellness concentration.  Utilizing cases and research and incorporating experience and expertise of the faculty and practitioners, this course will provide students with a perspective on current issues in wellness, community nutrition, and exercise and fitness.
Prerequisite of NTR 21 and CHM 4 are required
3 credits

Degree Requirements

To meet graduation requirements, a student must maintain a GPA of 2.25 in nutrition courses.

The cumulative GPA must be at least 2.25 for graduation.

Typical Sequence

SAMPLE SCHEDULE
B.S. in Food, Nutrition and Wellness Degree Plan of Study (129 credits)*

Freshman

FALL
SPRING
Course Title Credits Course Title Credits
BIO 7 - Human Anatomy & Physiology I 4 BIO 8 - Human Anatomy & Physiology II 4
PSY 1 – General Psychology I 3 PSY 2 – General Psychology II 3
ENG 1 - Composition 3 ENG 2 - Composition Argument/Analysis 3
MTH 3 - College Algebra & Trigonometry 4 College Core 6
COLL 101 - Freshman Seminar 1 Oral Competency 0
College Core 3    
Total Credits 18 Total Credits 16

Sophomore

FALL
SPRING
Course Title Credits Course Title Credits
CHM 3 – Principles of Chemistry I 4 CHM 4 – Principles of Chemistry II 4
NTR 21 – Intro Food Science 3 NTR 16 – Cultural & Social Aspects of Food
2
NTR 21L – Intro Food Science Lab 1 NTR 16L – Cultural & Aspects of Food Lab
1
NTR 100 – Concepts in Nutrition
3 NTR 101 – Contemp. Nutrition Strategies
3
Library Competency 0 MAN 11 – Principles of Management
3
College Core 6 MTH 19 – Biostatistics
3
Total Credits 17 Total Credits 16

Junior

FALL
SPRING
Course Title Credits Course Title Credits
NTR 102 – Nutrition in Health and Disease 3 NTR 222 – Designing Cuisines 3
SUB-PLAN COURSE
4 College Core 6
College Core
6 SUB-PLAN COURSE 6
SUB-PLAN COURSE 3





Total Credits 18 Total Credits 15

Senior

FALL
SPRING
Course Title Credits Course Title Credits
NTR 206 – Nutrition Communication
3 NTR 201 – Practicum 3
College Core
3 NTR 202 – Research Methodology 4
SUB-PLAN COURSE(S)
6 SUB-PLAN COURSE 3
Elective 3
Elective 6
Total Credits 15 Total Credits 16

*Note: Courses are subject to change. This program is not accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) and is not a pathway towards becoming a registered dietitian/nutritionist. This program does not provide eligibility for entry into an ACEND accredited dietetic internship program.

CONTACT

School of Health Professions and Nursing
Stacy Gropack, Dean
Roth Hall, Room 300
516-299-2485

post-shpn@liu.edu