COURSE CURRICULUM

The Nutritional Sciences BS curriculum at Rochester Institute of Technology (RIT) for 2025–2026 is a 123-credit, four-year program designed to build strong foundations in chemistry, biology, nutrition, and health sciences, while preparing students for careers in dietetics, healthcare, public health, and related graduate studies. In the first year, students take core science and introductory courses such as general and analytical chemistry with labs, college algebra, psychology, food production principles, and introductory nutrition coursework. They also complete general education requirements including writing, social perspectives, and electives, helping develop communication and critical thinking skills.In the second year, the program becomes more science-intensive, focusing on organic chemistry, human anatomy and physiology, biochemistry, sociology, and statistics. Students also select major electives and open electives to begin shaping their academic focus. A cooperative education experience is completed during the summer, giving students real-world exposure in nutrition, healthcare, or related fields.The third year emphasizes applied nutrition knowledge and professional development. Students take courses in nutrition education for health professionals, nutrition across the lifespan, and additional major electives. They also continue general education coursework in areas such as arts, global perspectives, and immersion requirements. A second co-op experience during the summer further strengthens practical skills and industry readiness.In the fourth year, students move into advanced and specialized nutrition coursework, including medical nutrition therapy, community nutrition, and health sciences research foundations. These courses prepare students for clinical, research, and public health roles by teaching evidence-based nutrition practice and healthcare communication. Students also complete ethical perspective requirements, immersion courses, major electives, and open electives to customize their degree.Overall, the program integrates strong scientific training with applied nutrition practice and professional experience through co-op placements. It prepares graduates for careers in dietetics, clinical nutrition, public health, healthcare, food and wellness industries, as well as graduate study in medicine or nutrition-related fields.