The Wegmans School of Health and Nutrition is dedicated to researching and addressing today’s critical health issues, including obesity, sedentary lifestyles, smoking, and other risk behaviors. In addition to housing majors in exercise science, dietetics and nutrition, and nutritional sciences, the school seeks new ways to influence and advance the fields of health and nutrition through practical solutions that positively impact individuals and community health.
Engineer effective health and nutrition education to be a reasonable adventure that is… feasible, sustainable, compelling, and rewarding.
Scholars, students and citizens walk the talk to secure health for all.
Design new baccalaureate and advanced degree programs in health and nutrition to align with the shifting needs of a complex planet.
Continue to grow and refine the nutrition and exercise science programs.
Coordinate and implement our vision through the Nutrition Education Engineering & Designs (NEEDs) Center.
Partner with stakeholders in industry, business, and government services to be a sound source of health and nutrition education
Collaborate with researchers and practitioners engaged in clinical research with educational aspects.
Engage in policy development to support efforts in health and nutrition education.
Richard Doolittle has been named interim dean of RIT’s College of Health Sciences and Technology, effective immediately. Doolittle has a long history with RIT’s health care programs, and he has served as vice dean of CHST for nearly a decade.
Nutrition, diet, and exercise can have a remarkable impact on our health. The undergraduate degrees offered by the Wegmans School focus on educating students on how to help others reap the benefits of healthy nutrition and regular exercise, and the many ways healthy living can improve our overall well-being.
An exercise science degree that scientifically addresses issues of health and fitness by focusing on how people can recover from the unhealthy effects of chronic lifestyle diseases and on training athletes to extend and expand their performance.
A nutritional sciences degree that combines nutrition, biology, chemistry, and behavioral health to design and administer health, nutritional, and wellness programs in industries and settings as diverse as athletics, hospitality, education, and federal nutrition programs.
A health management master's degree that prepares you for a career in designing and managing health and well-being programs for organizations interested in helping their people lead healthier lives and contribute to the organization's productivity.
The exercise science minor includes foundation sequences in anatomy and physiology upon which the basic principles of exercise physiology, fitness assessment, and the preparation of fitness programs are built. The minor prepares students to sit for professional certification examinations for work in the fitness industry, provides understanding of sports physiology for those interested in sports equipment design and technology, and complements and enhances personal fitness.
The nutritional sciences minor enhances a student’s major with a focus on nutrients and human nutrition issues. The study of nutrients includes knowledge about their sources, metabolism, and relationship to health. Nutritional status impacts medicine, health care policy and promotion, global relationships, issues in anthropology and sociology, exercise science, food systems, hospitality, and behavioral health.
The mission of the Nutrition Education, Engineering, and Designs (NEEDs) lab is to engineer and design research and evaluation services that foster promotion and delivery of evidence-based health and nutrition education.
The Fitness Lab houses state-of-the-art equipment utilized by exercise science students to gain hands-on experience conducting fitness assessments and testing. Fitness services, such as fitness assessments, are also provided by exercise science students to the RIT community.
The Wegmans School of Health and Nutrition is dedicated to researching and addressing today’s critical health issues such as obesity, sedentary lifestyles, smoking, and other risk behaviors. The school seeks news ways to influence and advance the fields of health and nutrition through practical solutions that positively impact individuals and community health.
Research and outreach efforts that focus on developing, implementing, and evaluating school- and family-based interventions to effectively address childhood obesity and promote healthy habit development.
Curriculum designed to educate children, parents, and preschool providers on the principles of the Division of Responsibility in Feeding and USDA Core Nutrition Messages. Collaborators includes Volunteers for America and YMCA of Greater Rochester.
Cleaned.Cut.SNAP is a pilot project that evaluates point-of-sale financial incentives for SNAP participants to encourage the purchase of fresh vegetables, including "Cleaned and Cut" vegetables at select Foodlink Curbside Market mobile farmer’s market locations and select Wegmans Food Markets in Rochester, NY.
Anemia is a persistent micronutrient deficiency affecting women and children across the African continent. This research project provides educational opportunities for students to learn about nutrition-related childhood anemia issues of developing countries and the programs and interventions being implemented to address the problem. Collaborators include PointHope International and University of Cape Coast.
The mission of the NEEDs Center is to engineer and design research and evaluation services that foster promotion and delivery of evidence-based health and nutrition education. The NEEDs Center is administered out of the College of Health Sciences and Technology.
Learn more about the work of the NEEDs Center by reviewing our research and resources: