Nutrition

SCHOOL OF HEALTH PROFESSIONS AND NURSING

B.S./M.S. in Nutrition and Dietetics


The Department of Nutrition offers a dual B.S./M.S. degree program. Though this program is particularly suitable for students who have a baccalaureate degree in another major and have chosen to continue their studies in the field of nutrition; the program is open to all students. Many students from other majors choose to become Registered Dietitians Nutritionists, and this goal can be met in the combined B.S./M.S. program. Applicants who have completed a baccalaureate degree with a cumulative GPA of at least 3.0 and who meet the requirements for a secondary application will be considered for acceptance to the program. Students without a previous baccalaureate degree must have a cumulative GPA of at least 3.5 or higher to be considered for acceptance into the program.

The dual B.S./M.S. program of 144 credits results in savings of 12 credits from the individual degree programs. Up to four graduate courses will be substituted for upper level undergraduate courses.

The Bachelor of Science in Nutrition and Dietetics program is a Didactic Program in Dietetics (DPD) and is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (A.N.D.), 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606, 312/899-5400, www.eatrightpro.org/acend. The DPD is a science-oriented program with a liberal arts foundation for understanding nutrition. Courses in the major include the study of food science, normal nutrition, nutrition during the life cycle, community nutrition, food service management, and medical nutrition therapy. The M.S. program provides the opportunity for advanced study in nutrition. Students can specialize in one of three areas: Clinical Nutrition, Nutrition and Exercise Physiology, or Geriatric Nutrition. Core courses include nutrition science, communications/counseling, biostatistics, research methods, and a library research paper or a research study. Electives enable the student to pursue individual interest. Please see the Graduate Catalog for detailed course descriptions.

ACEND requires that persons entering a Dietetic Internship must have a baccalaureate degree. For those who previously earned a B.S. or B.A. degree, the academic requirements for application to the Dietetic Internship can be met partway through the B.S./M.S. program. The student will be issued an ACEND Verification Statement upon completion of appropriate coursework. A student may then apply to the Dietetic Internship; students are eligible to take the national examination to become a Registered Dietitian Nutritionist (RDN) upon completion of the Dietetic Internship. Graduate credits from the Dietetic Internship are applied to the B.S./M.S. degree.

Transcripts will be evaluated by the Academic Advisor to determine transfer credit. Applicants should complete an undergraduate application form. Current students at LIU Post or transfer students should seek advice from the director of the undergraduate program when considering application to this program.

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

Mission Statement


Admissions Requirements

Application and Prerequisites

Applicants interested in the B.S./M.S. degree 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 clicking Apply Now. For more information on the application process, visit the Admissions Office home page.

Upon admission to the university and satisfaction of prerequisite courses, applicants may request 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 grade point average (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 any 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./M.S. in Nutrition and Dietetics, click the link ‘Apply Now’ 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

Once accepted into the Didactic Program of Dietetics, interested applicants who have completed a previous baccalaureate degree with a minimum GPA of 3.0 will be considered for acceptance to the B.S./M.S. program. Interested students without a previous baccalaureate degree with a minimum GPA of 3.5 will also be considered for acceptance into the dual degree program. The Academic and Career Counselor will evaluate transcripts to determine transfer credits. For this program, applicants should complete an LIU Post undergraduate admissions application.

Current LIU Post students or transfer students from other institutions should seek advice from the Director of the Undergraduate Program when considering applying to the dual B.S./M.S. in Nutrition and Dietetics program.

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.

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.


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 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
Open only to Nutrition majors
3 credits

NTR 103 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. 
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 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. 
Open only to Nutrition majors
Prerequisite of NTR 101 is required
2 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

Graduate Courses

NTR 501 Principles of Nutritional Science

This course examines the basic principles of nutrition, including a detailed look at the micro and macro nutrients and their application to daily living. For students with no previous nutrition course work. Not applicable to the M.S. degree in Nutrition.
On occasion
3 credits

NTR 503 Recent Trends in Nutrition

Explores current concepts in nutrition, in particular the relationship of food and health. The role of nutrients is discussed with reference to current research issues. Focus is on developing skills necessary to make healthful food choices and to evaluate current research for validity and clinical application.
Pre-requisite of NTR 101 or equivalent is required.
On occasion
3 credits

NTR 540 Biomedical Statistics

Fundamentals of statistics as applied to medical and biological sciences. Measures of central tendency and variability; theory of sampling; theory of estimation; sample frequency functions; confidence limits; null hypothesis; linear regression and correlation; chi-square test; F-test and analysis of variance; elements of sequential analysis; statistical techniques adapted to laboratory quality control; design of experiments.
Every Spring
3 credits

NTR 541 Computer Application in Health Sciences

Introduction to the use of computers in the various fields of health sciences, including a view of microcomputer use. Review of statistical applications for data analysis is also included. Term project. This course is cross-listed as BMS 541 Computer Applications in Health Sciences.
On occasion
3 credits

NTR 602 Nutritional Assessment

This course is grounded in the nutrition care process with emphasis on the components of nutritional assessment. Dietary assessment methods including 24-hour recall, food records, food frequency questionnaires, and diet history are critiqued. Other methods germane to evaluating nutritional status are examined including clinical assessment (medical history and physical examination), anthropometric and body composition assessment, and biochemical assessment (laboratory values). Nutritional assessment methods are applied to evaluating nutritional status in both individual and population-based assessment.
Pre-requisite of NTR 212 or equivalent is required.
On occasion
3 credits

NTR 603 Diabetes Management

The pathophysiology, complications and treatment modalities of Type 1, Type 2 and gestational diabetes are explored in this course. In addition, effective methods to educate individuals with diabetes are discussed.
Pre-requisite of NTR 212 or equivalent is required.
Alternate years
3 credits

NTR 604 Nutrition in the Life Cycle

Changes in nutrition requirements during the human life cycle are examined, particularly as related to growth, development and aging. Psychosocial aspects of food intake are included. Current understanding of special needs, developmental characteristics and risks or issues common to various age groups are examined.
Pre-requisite of NTR 211 or equivalent is required.
Alternate years
3 credits

NTR 605 Nutrition in Geriatrics

Physiological, psychological, environmental and sociological influences on nutrition among older persons. Emphasis on food intake and nutritional status of older persons in institutionalized and community settings. Geriatric field experience is required.
Pre-requisite of NTR 212 or equivalent is required.
Alternate years
3 credits

NTR 606 Communication and Education Skills in Nutrition

This course will provide the student with interpersonal skills essential for effective nutrition practice. Addresses notable theoretical frameworks for health/nutrition education programs. Program components including needs assessment, performance objectives, implementation strategies, and evaluation. Includes interventions specific to small group patient education.
Pre-requisite of NTR 211 or equivalent is required.
Alternate Spring
3 credits

NTR 607 Clinical Nutrition

Examines the biochemical and medical background of a wide variety of clinical conditions with specific application to the theory of prevention, the nutritional treatment or management. The procedures followed for the nutritional assessment, planning, implementation and evaluation of the clients are presented.
Pre-requisite of NTR 212 or equivalent is required.
Alternate years
3 credits

NTR 608 Field Experience in Nutrition

On-site clinical experience (75 hours) to be arranged by faculty, considering particular interest of the student.
Pre-requisite of NTR 212 is required.
Annually
3 credits

NTR 609 Advanced Nutrition I

A study of macronutrients: carbohydrate, fat, and protein and the interrelationships of these nutrients in human metabolism. Review of recently published research will be included.
Pre-requisite of NTR 100 or equivalent and Biochemistry are required.
Every Fall
3 credits

NTR 610 Advanced Nutrition II

A detailed discussion of the role of vitamins and minerals in human metabolism and health. A review of recently published research will be incorporated into the course.
Pre-requisite of NTR 100 or equivalent and Biochemistry are required.
Every Spring
3 credits

NTR 611 Concepts for Nutrition Practice

A course to bridge theory and practice for the dietetic interns as they prepare for clinical practice. Included will be application experiences in medical terminology, charting principles, assessment parameters, and menu preparation. Oral communications and writing guidelines will be reviewed with an emphasis on the integration of computer technology to enhance presentation style.
Co-requisites of NTR 613 and NTR 614 are required.Only open to DI students.
Every Fall
1 credit

NTR 612 Enteral and Parenteral Nutrition

The specifics of enteral and parenteral nutrition for prevention and treatment of undernutrition. The theoretical components of nutrition support will provide a basis for the recommendation of appropriate feeding regiments for clients.
Pre-requisite of NTR 212 or equivalent is required.
Alternate years
3 credits

NTR 613 Dietetic Internship Clinical Experience

A 1200-hour supervised practical experience to include responsibilities in the areas of clinical nutrition, food service management and community nutrition.
Acceptance into the DI program in nutrition is required.
3 credits
Every Fall,

NTR 614 Dietetic Internship Clinical Experience

A 1200-hour supervised practical experience to include responsibilities in the areas of clinical nutrition, food service management and community nutrition.
Acceptance into the DI program in nutrition is required.
3 credits
Every Spring

NTR 615 DI Clinical Experience Seminar I

A seminar supplementing the clinical experience provided in NTR 613 and NTR 614.
Co-requisite of NTR 613 or 614 is required.
Only open to DI students.
1 credit
Every Fall

NTR 616 DI Clinical Experience Seminar II

A seminar supplementing the clinical experience provided in NTR 613 and 614.
Co-requisite of NTR 613 or 614 is required.
Only open to DI students.
3 credits
Every Spring

NTR 617 Weight Control

In-depth review of energy metabolism and the dimensions of obesity, including etiology, appetite regulation, and endocrine factors, various methods of treatment, including behavioral approaches, counseling, and exercise.
Pre-requisite of NTR 211 or equivalent is required.
Alternate years
3 credits

NTR 618 Advanced Energy and Exercise

This course will identify the physiological role of the macronutrients in exercise: aerobic and anaerobic; and the energy systems required for physical activity will be reviewed. Nutrition and exercise prescriptions for athletes will be discussed, as well as techniques needed to conduct body composition and fitness testing.
Pre-requisite of NTR 100 or equivalent is required.
Annually
3 credits

NTR 619 Sports Nutrition and Exercise Physiology

To develop a comprehensive understanding of the role nutrients play in athletic training, exercise/recovery and performance. This class is designed to integrate current scientific knowledge of nutrition and sports with the physiology of exercise/training. Examined components will emphasize micronutrients (vitamin/mineral) and water as related to wellness, physical fitness and sports performance. Students learn optimum nutrition requirements for various sports. Exploration of current peer reviewed research will show sport specific improvement trends. Additionally, performance influencing ergogenic aids and their individual efficiency and effectiveness will be addressed.
Pre-requisite of NTR 100 or equivalent is required.
Annually
3 credits

NTR 620 Eating Disorders I

This course is designed to provide students with a comprehensive overview of the epidemiology, pathophysiology, prevention and treatment of eating disorders. The integration of nutritional, medical and psychological treatments in outpatient, day treatment, and inpatient settings will be emphasized. Current research findings will be incorporated into course work throughout the semester.
Pre-requisite of NTR 211 or equivalent is required.
On occasion
3 credits

NTR 621 Eating Disorders II

This course is designed to provide students with a didactic foundation in medical nutrition therapy, nutrition education, and nutrition counseling of patients with eating disorders. The role of the nutritionist in a multidisciplinary treatment team will be emphasized.
Pre-requisite of NTR 620 is required.
On occasion
3 credits

NTR 622 Eating Disorders: Programs and Treatment

This 3-credit course is designed to provide students with a comprehensive overview of the epidemiology, pathophysiology, prevention and treatment of eating disorders and disordered eating. The integration of nutritional, medical and psychological treatments of eating disorders in outpatient, day treatment, and inpatient settings will be emphasized. A didactic foundation in medical nutrition therapy (MNT), nutrition education and nutrition counseling of patients with eating disorders and disordered eating will be provided, with the role of the nutritionist in a multidisciplinary team emphasized.
Pre-requisite of NTR 211 or equivalent is required.
On occasions
3 credits

NTR 625 Renal Nutrition

This course will review the basic anatomy, pathophysiology and functions of the human kidneys and the effects of kidney disease on nutrient metabolism. The nutrition assessment and management of various disease of the kidney will be examined. Case studies will be incorporated into the course to strengthen clinical practical skills. Critical view of research articles in the format of a Journal Club will be instituted.
Pre-requisite of NTR 212 or equivalent is required.
On occasion
3 credits

NTR 626 Advanced Counseling Skills

This course is designed to provide students with a conceptual basis for patient-centered nutrition counseling. Focus on developing non-verbal and verbal skills to understand nutrition-related problems from the patient’s perspective and to engage the patient in problem-solving processes. Skill development progresses from paper and pencil exercises to simulated patient counseling sessions.
Pre-requisite of NTR 211 or equivalent is required.
Every Fall
3 credits

NTR 700 Special Problems in Nutrition

Research problem under the guidance of a member of the department faculty. Students may register only once for this course. One 1 or 2 credits, to be determined with the approval of the Department Chair, the Graduate Committee, and mentor.
Open only to matriculated students.
On demand
1 or 3 credits

NTR 703 Research Methods

Provides the students with practical tools for the initiation and development of a research proposal. The scientific approach to problem solving, data collection and analysis.
Pre-requisite of NTR 540 is required.
Every Fall
3 credits

NTR 704 Clinical Research Thesis

A clinical research project designed to develop and enhance research skills appropriate to the area of specialization chosen for the MS degree. The research data will be obtained from a health care facility, academic setting, business or industry, community program, or clinical research facility. The collected data will be analyzed and a thesis will be written and presented to the department.
Open only to matriculated students with approval by the Department Chair.
Pre-requisite of NTR 703 is required.
Every semester
3 credits

NTR 705 Selected Topics in Nutrition

This seminar course deals with current topics and critiques, and evaluates techniques used in an area of specialization of nutrition. Different topics are offered on occasion.
Prerequisite of NTR 212 or equivalent is required.
On occasion
1 to 3 credits

NTR 706 Research Project

This course provides another option for successful completion of MS degree in Nutrition through the completion of a library research project in the specialty.
Open only to matriculated students with approval by the Department Chair.
Pre-requisite of NTR 703 is required.
Every semester
3 credits

NTR 707 Preparation of Thesis Proposal

Open only to matriculated students with approval by the Department Chair.
Pre-requisite of NTR 703 is required.
Every semester
3 credits

NTR 708 Experimental Research Thesis

Open only to matriculated students with approval by the Department Chair.
Pre-requisite of NTR 703 is required.
Every semester
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.  Students entering the B.S/M.S. program without a previous baccalaureate degree must maintain a GPA of 3.5 in NTR courses.

The cumulative GPA must be at least 3.0 for graduation.

Upper level Nutrition/Food courses (Courses required once accepted into the Didactic Program in Dietetics) include:

Nutrition Courses

Credits

NTR 103 Introduction to Nutrition and Dietetics

1

NTR 210 Nutrition in the Community

2

NTR 211 Medical Nutrition Therapy I

3

NTR 212 Medical Nutrition Therapy II

3

NTR 212L Medical Nutrition Therapy II Lab

1

NTR 215 Energy and Exercise

3

NTR 202 Research Methodology

4

Food Courses

 

NTR 23 Introduction to Food Hospitality

3

NTR 24 Food Hospitality Management

3

NTR 221 Food in Contemporary Society

3

Courses that are replaced with graduate level courses are listed below:

Undergraduate courses

Graduate course substitutions

NTR 206, Nutrition Communication

NTR 606, Nutrition Communication and Education Skills

NTR 200, Advanced Nutrition

NTR 609, Advanced Nutrition I and

NTR 610, Advanced Nutrition II

MTH 19, Basic Statistics

NTR 540, Biomedical Statistics


Typical Sequence

TYPICAL SEMESTER SCHEDULE SAMPLE*
B.S./M.S. in Nutrition Plan of Study (144 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 7 - Calculus & Analytical Geometry I 4 College Core 3
COLL 101 - Freshman Seminar 1 Oral Competency 0


Total Credits 15 Total Credits 13
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 Laboratory 1
NTR 100 - Concepts in Nutrition 3 NTR 101 - Contemp. Nutrition Strategies 3
Library Competency 0 College Core 6
College Core 3

Total Credits 14 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 3
NTR 23 – Intro to Food Hospitality 3 NTR 212- Medical Nutrition Therapy II 3
NTR 103 - Nutrition and Dietetics 1 NTR 212L - Medical Nutrition Therapy II Lab
1
NTR 210 - Nutrition in the Community 2 NTR 540 - Biomedical Statistics 3
NTR 211 -Medical Nutrition Therapy I 3    
Total Credits 17 Total Credits 14
Senior
FALL SPRING
Course Title Credits Course Title Credits
NTR 609 - Advanced Nutrition I 
3 NTR 202 - Research Methodology 4
NTR 215 - Energy & Exercise 3 NTR 221 - Food Technology Trends 3
College Core 6 NTR 610 - Advanced Nutrition II 3
Elective 3 NTR 606- Communication and Education Skills in Nutrition 3

College Core 3
Total Credits 15 Total Credits 16
GRADUATE YEAR 1
FALL SPRING
Course Title Credits Course Title Credits
NTR 617- Weight Management 3    
NTR 618 - Advanced Energy and Exercise 3 NTR 706 – Research Project 3
NTR 703 - Research Methods 3 NTR 619 - Sports Nutrition and Exercise Physiology 3
    Elective 3
Total Credits 9 Total Credits 9
GRADUATE YEAR 2
FALL
Course Title Credits
Electives 6
Total Credits 6

*Note: This example is for the Nutrition/Exercise Physiology Concentration

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

Download PDF

CONTACT

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

post-shpn@liu.edu