Nutrition and Dietetics

SCHOOL OF HEALTH PROFESSIONS AND NURSING

B.S. in Nutrition and Dietetics


The Bachelor of Science degree in Nutrition and Dietetics prepares graduates for rewarding careers as nutritionists, dietitians, wellness experts, food service managers, and community counselors. The four-year, 120-credit program provides students with a basic liberal arts and strong science education, and the knowledge required to understand nutrition. Students take courses in biology, chemistry and statistics and master such subjects as normal nutrition, medical nutrition therapy, community nutrition, institutional food service management, cultural and social aspects of food, energy and exercise, and food technology. The program also prepares students to apply their knowledge of nutrition to promote healthy eating and lifestyle choices among individuals and groups as well as those with special nutritional needs. The goal of the program is to develop a graduate who meets the foundation knowledge and skills required by the Academy of Nutrition and Dietetics.

The B.S. degree includes the Didactic Program in Dietetics (DPD). The Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (120 South Riverside Plaza, Suite 2190, Chicago, IL 60606- 6995) has accredited the DPD. Upon successful completion of the program, students are eligible to apply to an accredited supervised practice program (the Dietetic Internship (DI)) or to obtain an entry-level position that does not require the Registered Dietitian Nutritionist (RDN) credential. Students must complete both the B.S. degree and an Academy of Nutrition and Dietetics-accredited DI to be eligible to sit for the national examination for Registered Dietitians.

The undergraduate nutrition program at LIU Post meets the academic requirements to be a Certified Dietitian/Nutritionist (CDN) in New York State. Successful completion of a DI and the RDN examination qualifies individuals to be a New York State CDN.  

Upon completion of the B.S. degree and the DPD, graduates are so eligible to write the Registration Examination for Dietetic Technicians.  For information about this examination, visit the ACEND website: www.cdrnet.org/programdirector/info.html.

To successfully complete this program, a student must maintain a GPA of 3.3 in the major.  Students who receive a grade of “B-” or below in a required NTR (nutrition) course must repeat the course and receive a grade of “B” or better. Upon completion of the B.S. in Nutrition and Dietetics, an accredited Dietetic Internship (DI) is required before the student is eligible to sit for the RDN examination.

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


Admissions Requirements

Application and Prerequisites

Applicants interested in the B.S. in Nutrition and Dietetics will be first accepted into the B.S. in Food, Nutrition, and Wellness Program.

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.

Upon admission to the university and satisfaction of prerequisites, applicants may place a secondary application for acceptance into the B.S. in Nutrition and Dietetics program.

The secondary application asks for:

  • A personal statement that includes your goals and how you became interested in the field;
  • A cumulative GPA of 3.0 or better;
  • A grade of B+ or better in the following courses or equivalents:
    • NTR 100, Concepts in Nutrition
    • NTR 101, Contemporary Nutritional Strategies
  • A B+ in two (2) of the following three (3) courses:
    • NTR 16, Cultural and Social Aspects of Food
    • NTR 21, Introductory Food Science
    • NTR 23, Introduction to Food Hospitality

To place a secondary application for the B.S. in Nutrition and Dietetics, click the link below and enter the MyLIU user name and password provided upon admission.  You must be a Food, Nutrition, and Wellness student to apply.  If you have questions, please contact the Nutrition Department at 516-299-2762.

APPLY NOW

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 Dr. Jodi Wright, RD, CDN, Director of Undergraduate Nutrition, at 516-299-4152 or jodi.wright@liu.edu.

LIU Post/Nassau Community College
Health Professions Compatible Nutrition Courses

Nassau Community College
Food and Nutrition Program
A.S. Degree

LIU Post – LIU
Nutrition Program
B.S. Degree

Course

Credits

Course

Credits

NTR 192: Principles of Food Science

3

NTR 21: Introduction to Food Science

3

HTL 174: Fundamentals of Food Production

3

NTR 21L: Introductory Food Science Lab

1

HTL 171: Food and Beverage Operations

3

NTR 23: Introduction to Food Hospitality

3

NTR 158: Social and Cultural Aspects of Food

3

NTR 16: Cultural and Social Aspects of Food
NTR 16L: Cultural and Social Aspects of Food Lab

2
1

NTR 201 Concepts in Nutrition

3

 NTR 100 Concepts in Nutrition

3

NTR 202 Nutrition Applications

3

NTR 101 Contemporary Nutritional Strategies

3

Total Credits

18

Total Credits

16

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.

LIU Post Campus/Suffolk Community College
Health Professions Compatible Nutrition Courses

Suffolk Community College Food and Nutrition Program A.S. Degree

LIU Post – LIU Nutrition Program B.S. Degree

Course

Credits

Course

Credits

FM 24/ DTE 121: Introduction to Clinical Nutrition

3

NTR 100: Nutrition Concepts

3

FM 26/ DTE 122: Nutrition Through the Life Cycle

3

NTR 101: Contemporary Nutrition Strategies

3

FM 42/ DTE 211: Food Service Management

3

NTR 23: Introduction to Food Hospitality

3

FM 43/ DTE 213: Food Service Management- Field Work

3

NTR 24: Food Hospitality Management

3

FM 28/ DTE 201: Introduction to Food Science

3

NTR 21: Introductory Food Science
NTR 21L: Food Science Lab

3

1

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 lower left-hand corner of this page. For more information on the application process, visit the Office of Admissions.


Course Description

NTR 10 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 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.
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.
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 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 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 or 2 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
Open only to Nutrition majors
3 credits

NTR 103 Professional Nutrition Issues

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. 
Open to DPD students only.
1 credit

NTR 200 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 101 and CHM 71 are required
Open to DPD students only.
3 credits

NTR 201 Practicum in Nutrition (elective)

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 24, 211 and co-requisite of NTR 212 are required
Open only to Nutrition majors
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 101, 211, MTH 19 or 40 or ECO 72 and co-requisite of NTR 212 are required
Open only to Nutrition majors
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 211 is required
Open only to Nutrition majors
3 credits

NTR 210 Community and Professional Nutrition Issues

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. Professional development issues and credentialing will be discussed.
Open only to Nutrition majors
Prerequisite of NTR 101 is required
3 credits

NTR 211 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 liver disease, diabetes mellitus and cardiovascular disease 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 100 and co-requisite of NTR 101 are required
Open to DPD students only.
3 credits

NTR 212 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, anemias 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 211 and co-requisite of NTR 212L are required
Open to DPD students only.
3 credits

NTR 212L 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.
Prerequisite of NTR 211 and co-requisite of NTR 212 are required
Open to DPD students only.
1 credit

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 and NTR 101 are required
Open only to Nutrition majors
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
Open only to Nutrition majors
3 credits

Degree Requirements

To meet graduation requirements, a student must maintain a GPA of 3.3 in nutrition (NTR) courses. Students who receive a grade of “B-” or less in a required NTR course must repeat the course and receive a grade of “B” or better.  Courses cannot be repeated more than once. 

The cumulative GPA must be at least 3.0 for graduation.

Typical Sequence

SAMPLE SCHEDULE
B.S. in Nutrition and Dietetics 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

Total Credits

15

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 & Social 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

College Core

6

Total Credits

17

Total Credits

16

Junior

FALL

SPRING

Course Title

Credits

Course Title

Credits

CHM 25 – Basic Organic Chemistry

4

CHM 71 - Basic Biochemistry

4

BMS 90 - Microbiology

4

NTR 24 – Food Hospitality Management

3

NTR 23 – Intro to Food Hospitality

3

NTR 211 – Medical Nutrition

3

NTR 103 - Professional Nutrition Issues

1

NTR 215 – Energy & Exercise

3

NTR 210 – Nutrition in the Community

2

MTH 19 - Biostatistics

3

College Core

3

Total Credits

16

Total Credits

16

Senior

FALL

SPRING

Course Title

Credits

Course Title

Credits

NTR 200 – Advanced Concepts in Nutrition

3

NTR 202 – Research Methodology

4

NTR 206 – Nutrition Communic.

3

NTR 221 – Food in Contemporary Society

3

NTR 212 – Medical Nutrition Therapy II

3

College Core

3

NTR 212L – Medical Nutrition Therapy II Lab

1

Elective

6

Elective

6

 

 

 

 

Total Credits

16

Total Credits

16

Student Handbook

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CONTACT

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

post-shpn@liu.edu