Rochester Institute of Technology

Academic Program Overviews

Student Skills & Capabilities, Salary Data, Career Information 

Nutritional Sciences BS

Program Overview

The Nutritional Sciences program is an exciting blend of fields including biology, chemistry, behavioral health, implementation/dissemination sciences, and public health.  The program prepares students to apply to professional programs, such as medical school, enter graduate school for further biomedical studies, or provide nutrition expertise to the general public in a range of diverse settings.

Degrees Awarded

  • Bachelor of Science

Enrollment

  • This program is in its first year, and currently has 2 students enrolled. Transfer agreements are in place between RIT and Finger Lakes Community College, Erie Community College, and SUNY Morrisville.

Cooperative Education & Experiential Education Component

  • Students are required to complete two co–op experiences to receive their BS degree in Nutritional Sciences and the majority complete their co-op experiences in the summer. For transfer students possessing at least an associate’s degree, one co-op may be w

Salary Information

Co-op: ID
BS: ID *NACE reported for Nutrition Graduates

Student Skills & Capabilities

The curriculum of the Nutrition Sciences program leads to a baccalaureate degree.  Nutritional Sciences includes core courses in basic sciences, food science, statistics, and nutrition. Practicum experiences are available in several upper-division courses. Two co-op education experiences, including one position with a health-oriented focus, are required for graduation. Students also have the opportunity to earn a certificate or minor in diverse content areas, including exercise science.

Nutrition Sciences Program Goals
  • Prepare students to apply nutrition principles, concepts, and practices to domains aligned with health and wellbeing.
  • Demonstrate ability to integrate science-based nutrition information and research into practice.
  • Develop communication skills and professional behaviors for entry into professional practice.
  • Apply principles of management and systems to deliver nutrition programs and services.
  • Prepare students for successful application to graduate and professional schools or professional employment in health and nutrition careers.
  • Demonstrate knowledge and skills for customer service including: development and delivery of information, products and services to individuals, groups, and populations.

Equipment & Facilities

Fully equipped state-of-the-art kitchens and labs.  Field experience including hospitals, long-term care facilities, food manufacturers, camps, colleges and universities.

Selected Employer Hiring Partners

Abbott Nutrition, American Dairy Association and Dairy Council, American Heart Association, Food and Drug Administration, Food Link, Gates-Chili School District, Heritage Christian Services, Hillside Family of Agencies, Jewish Family Life, ON Nutrition, Ortho-Clinical Diagnostics, Rochester Psychiatric Center, Rochester Regional Health, University of Rochester Medical Center, Wegmans Food Markets, WIC, YMCA of Greater Rochester.

Contact Us

We appreciate your interest in hiring RIT co-op, graduating students or alumni.  We will make every effort to make your recruiting endeavor a success.  Call our office and ask to speak with Kris Stehler, the career services coordinator who works with the Nutrition Sciences program.  For your convenience, you can access information and services through our website at www.rit.edu/recruit.
 
Kris Stehler, Career Services Coordinator, This email address is being protected from spambots. You need JavaScript enabled to view it.; 585.475.5468; 585.475.2301
Rochester Institute of Technology.  Office of Career Services and Cooperative Education
Bausch & Lomb Center.  57 Lomb Memorial Drive.  Rochester NY  14623-5603
Thursday, 01 November 2018 Posted in Health Sciences