BS Nutrition and Dietetics

Course Description

NTR 213 Nutrition

In this course, students learn about the role of nutrition in improving health and applying these ideas to developing a healthy eating pattern. They will understand how food choices and physical activity contribute to total well-being. Open to Non-Majors only.
Open to Non-Majors only.
3 credits

NTR 216 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 216L is required
2 credits

NTR 216L 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 216 is required
1 credit

NTR 217 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-requisites of NTR 217L is required.
3 credits

NTR 217L 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-requisites of NTR 21 is required.
1 credit

NTR 223 Introduction to 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 205 is required 3 credits.

NTR 224 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 223 is required.
3 credits

NTR 399 Independent Study

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

NTR 203 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 108 and co-requisite of CHM 103 are required.
3 credits

NTR 205 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 203 is required.
3 credits

NTR 208 Introduction to Nutrition and Dietetics

This course provides an overview of the profession of nutrition and dietetics, including standards of practice, standards of professional performance, code of ethics, educational and career opportunities, professional credentialing and the dietetic internship application process.  A review of the history, current practices and future trends in nutrition and dietetics will be covered.  
Co-requisites of NTR 210 and NTR 251 are required.
Open to DPD students only.
1 credit

NTR 204 Advanced Concepts in Nutrition

This course provides an in-depth examination of human nutrition and metabolism with emphasis on the interrelationships of nutrients and metabolism based on the principles of biochemistry. Current research issues will be discussed.
Pre-requisites of NTR 203 and Pre/Co-requisite of CHM 271 are required.
3 credits

NTR 260 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 MTH 119 and co-requisite of NTR 251 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 or co-requisite of NTR 251 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. 
Co-requisites of NTR 103 and NTR 211 are required.
2 credits

NTR 251 Medical Nutrition Therapy I

This course is the first semester of a two-semester sequence covering the pathophysiology and medical nutrition therapy for specific disorders and diseases. In this initial semester, the cause, prevention and treatment of certain medical conditions such as anemias, liver disease, diabetes mellitus and dysphagia will be examined. Nutritional assessment techniques will be introduced to evaluate dietary, biochemical and anthropometric changes that relate to nutrition and disease processes. Case problems and studies are incorporated to develop clinical practice skills.
Prerequisite of NTR 205 is required.
3 credits

NTR 252 Medical Nutrition Therapy II

This course is the second part of a two-semester sequence covering the pathophysiology and medical nutrition therapy for specific disorders and diseases. In this second semester, the causes, prevention and treatment of certain medical conditions such as pulmonary disorders, kidney disease, cardiovascular disease and cancer will be examined. Clinical skills related to interpreting laboratory values and to planning enteral/parenteral nutrition care will also be addressed as will documentation in the medical record and the nutrition care process. Case problems and studies are incorporated into the course to develop clinical practice skills.
Prerequisite of NTR 251 and co-requisite of NTR 252L are required.
3 credits

NTR 252L Medical Nutrition Therapy Laboratory

Theory and concepts from Medical Nutrition Therapy (MNT) I and II are applied through a variety of methods such as nutrition assessment, care plans, chart notes, and case studies. Practical application of tools and techniques used for assessment and management of nutritional status will be covered.
Co-requisite of NTR 252 is required.
1 credit

NTR 253 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 203 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.
Prerequisites of NTR 217 is required.
3 credits

Typical Sequence

TYPICAL COURSE SEQUENCE 

Course offerings can be found here . The academic calendar is available for class start and end dates, as well as vacations and holidays.

Student Handbook

Complete program information can be found in the Didactic Program in Dietetics Program's Manual. This manual is updated annually to ensure accuracy and consistency.

Mission Statement

The mission of the DPD is to offer an extensive study in nutrition and dietetics, as well as a broad liberal arts and science education that provides students with a strong foundation to develop intellectual awareness and social responsibility.

The program also provides innovative academic opportunities to assist students in developing critical thinking and effective communication skills. The program’s goals aim to prepare students for supervised practice, ultimately leading to eligibility for the CDR credentialing exam to become registered dietitian nutritionists. In addition, emphasis is placed on life-long learning as a means for dietetics professionals to remain informed and knowledgeable in an evolving profession. 

Program Goals & Objectives

• Program Goal 1: The program will prepare graduates who will have a broad educational background in communication, the physical and biological sciences, the social sciences, research, food, nutrition and resource management that will lead to careers in foods, nutrition and dietetics.
  
  
  • Objective 1: At least 80% of program students complete program/degree requirements within 3 years (150% of the program length).
  • Objective 2: The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
  • Objective 3: At least 60% of the DPD graduates will apply for admission to a supervised practice program within 12 months of graduation
  • Objective 4: At least 80% of the DPD graduates applying to supervised practice programs will be accepted within 12 months of graduation.
  • Objective 5: Supervised Practice Program program directors who respond to the survey will report an average of 3 on a 4-point scale that LIU Post DPD graduates are well prepared for the DI in all subject areas.
    
    
    
• Program Goal 2: Prepare graduates to incorporate evidenced-based research, guidelines, and recommendations through life-long learning to function effectively in an interprofessional setting for the practice of nutrition and dietetics while exhibiting social responsibility and cultural appreciation.
  
  
  • Objective 1: At least 80% of 1-year alumni respondents who complete the survey, will report that evidence-based research, guidelines, and recommendations were incorporated effectively (at least 4- on a 5-point scale) in the curriculum.
  • Objective 2: At least 80% of 1-year alumni respondents who complete the survey, will report that the program prepared them to function effectively (at least 3- on a 5-point scale) in an interprofessional setting
  • Objective 3: At least 80% of 1-year alumni respondents who complete the survey, will report that the program prepared them for practice in culturally diverse settings (at least 3- on a 5-point scale).
• Program information and outcome achievement data are available upon request from the DPD Program Director through the Nutrition Department  at 516-299-4152 or laura.feldman@liu.edu

Faculty

Laura Feldman, MS, RDN, CDN, CDCES 

Director, Undergraduate Didactic Program in Dietetics
Assistant Professor of Nutrition
516-299-4152
Laura.Feldman@liu.edu

Dr. Deborah Marcello, DCN, RDN, CDN

Director, Graduate Nutrition Programs
Assistant Professor of Nutrition
516-299-3224
Deborah.Marcello@liu.edu

Michelle Burch, MS, RDN, CDN, CDCES

Assistant Professor Nutrition
516-299-3503
Michelle.Burch@liu.edu 

Admissions Requirements

Applicants interested in the B.S. in Nutrition and Dietetics can apply for admission to LIU Post at My LIU or by clicking Apply Now. For more information on the application process, visit the Admissions Office home page.

Incoming freshmen must have a solid B average (3.0 or 82-85 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 a minimum college Grade Point Average (GPA) of 3.0 is required for application review. If students have completed fewer than 4 college credits, they must also submit high school transcripts and SAT/ACT scores. Students who have a baccalaureate degree in another field may obtain a second undergraduate degree, the B.S. in Nutrition and Dietetics. Applicants who have completed a previous baccalaureate degree with a GPA of at least 3.0.

Second Baccalaureate Degree (B.S. Degree in Nutrition)

Students who have a baccalaureate degree in another field may obtain a second undergraduate degree, the B.S. in Nutrition and Dietetics. Applicants who have completed a previous baccalaureate degree with a GPA of at least 3.0 and who meet the requirements for a secondary application will be considered for acceptance to the program. Accepted students are considered to be transfer students and will need to complete those courses in the Plan of Study that have not previously been taken. Transcripts will be evaluated by the Academic & Career Counselor to determine transfer credits. A minimum of 32 credits in residence is required for the B.S. degree from LIU Post. Nutrition courses will be evaluated by the Director of the Didactic Program in Dietetics (DPD).

LIU Post and Nassau Community College Joint Nutrition Program

Students who earn an Associate in Science degree in Food and Nutrition at Nassau Community College (NCC) can seamlessly transfer their credits to the nutrition program at LIU Post. An articulation agreement signed by NCC makes it possible for students to earn an Associate's degree from Nassau Community College and then complete their course work at LIU Post and receive a Bachelor's degree in Nutrition in four years.

For additional information please contact Transfer Admissions at LIU Post, at 516-299-2900 or the Nutrition department  at 516-299-4152 or laura.feldman@liu.edu

LIU Post/Nassau Community College
Health Professions Compatible Nutrition Courses

Students who earn an Associate in Science degree in Food and Nutrition at Suffolk County Community College (SCC) can seamlessly transfer their credits to the nutrition program at LIU Post. An articulation agreement signed by SCC makes it possible for students to earn an Associate's degree from Suffolk County Community College and then complete their course work at LIU Post and receive a Bachelor's degree in Nutrition in four years.

Tuition and Fees

A schedule of tuition and fees for undergraduate students at LIU Post can be found at Enrollment Services . Contact the Office of Enrollment Services for assistance with financial aid. Information about financial aid and necessary forms can be found at the Office of Financial Aid.  

If there are additional costs for students, they will be identified in the course syllabi and students will be informed on the first day of classes.  For example, there may be expenses for field trips, additional books, or supplies.