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The Urban Public Health program at Hunter College, CUNY offers a BS and an MPH in Nutrition and Food Science.
NFS is now one of the most selective undergraduate courses of study at Hunter College.
Hunter's Nutrition program has an excellent reputation throughout the nutrition and health care communities in the New York metropolitan area. Hunter graduates are recognized as outstanding practitioners who have been promoted to top administrative positions in nutrition and dietetics. Our alumni have been elected to leadership positions in the American Dietetic Association and have won prestigious ADA awards. Many act as preceptors and mentors for our current students, and some have returned to Hunter as adjunct faculty members on our nutrition staff.
Undergraduate NFS Course Descriptions
NFS 131 Food Science I. Basic principles of the chemical and physical nature of foods, food sanitation and safety; the nutritional value of food in relation to storage, processing and preparation. 3 hrs, 3 cr.
NFS 141 Nutrition. Fundamentals of the science of nutrition as they apply to individuals and society. 3 hrs, 3 cr.
NFS 330 Food Science II Laboratory. Laboratory experience with the chemical and physical properties of food components. (prereqs: NFS 131, BIOL 230 coreq: NFS 331 3 hrs, 1 cr)
NFS 331 Food Science II. Application of the principles of chemical and physical changes that occur during food preparation and preservation; product evaluation and meal management; laboratory preparation. (prereqs: NFS 131, BIOL 230 coreq: NFS 330 3 hrs, 3 cr.)
NFS 332 Cultural Aspects of Food and Nutrition. Study of the way in which cultural, social and technological factors influence food behavior and dietary patterns. prereqs: NFS 131, 141, ANTHP 101, SOC 101 3 hrs, 3 cr.
NFS 333 Nutrition Education. Introduction to the theories and principles of the teaching-learning process in the field of nutrition. prereqs: NFS 131, 141 3 hrs, 3 cr.
NFS 335 Institutional Management. Overview of the theories, functions and tasks of management. Discussion of labor and effective methods for directing an operation with applications drawn from food service. (prereqs: NFS 131, 141, ECO 100 3 hrs, 3 cr.)
NFS 341 Advanced Nutrition I. Biochemical and metabolic functions of the nutrients. Critical review of the literature. (prereqs: NFS 141, BIOL 230, 280 3 hrs, 3 cr.)
NFS 342 Nutrition and Human Development. Nutritional needs throughout the life cycle: pregnancy, infancy, childhood, adolescence, adulthood and later years. prereq: NFS 341 3 hrs, 3 cr.
NFS 343 Medical Nutrition Therapy I. Nutrition assessment, quality care assurance, program evaluation, and professional responsibilities of dietitians in the clinical setting. (prereq: NFS 141 3 hrs, 3 cr.)
NFS 361 Food and the Consumer. Food issues; food services available to the consumer; responsibilities of the private and public sectors. (prereqs: NFS 131, 141, 331, ECO 100 3 hrs, 3 cr.)
NFS 401 Techniques of Communication in Nutrition. Theory/practice of communications skills for nutritionists/food scientists. Includes food demonstrations, public relations, and advertising. (prereq: NFS 333 3 hrs, 3 cr.)
NFS 402 Seminar in Nutrition and Food Science. Research in nutrition and food science; examination of professional goals. (prereq: NFS 343 3 hrs, 3 cr.)
NFS 431 Experimental Foods. Scientific approach to food testing; use of instruments and techniques in food and nutrition laboratories. (prereqs: NFS 331, 341 5 hrs. [2 lec, 3 lab], 3 cr.)
NFS 434 Nutrition and the Elderly. Psychological, psychosocial, and economic problems of the elderly; how needs are met by government and private agencies. Application of nutrition to these problems. (pre- or coreqs: NFS 342, PSYCH 100, SOC 101 3 hrs, 3 cr.)
NFS 435 Food Service Systems. The organization and administration of a food service operation from the systems approach on the tactical and strategic level, stressing learning activities and competencies required by the American Dietetic Association (ADA). (prereq: NFS 335 3 hrs, 3 cr.)
NFS 441 Community Nutrition. Analysis of nutrition services, legislation and policy; role and function of community nutritionists; nutrition education in a community setting. prereqs: NFS 333, 342 3 hrs, 3 cr.
NFS 442 Medical Nutrition Therapy II. The adaptation of the diet in the therapeutic treatment of disease. (prereq: NFS 343 3 hrs, 3 cr.)
NFS 443.51, 443.52, 443.54, 443.55, 443.56 Practicum in Nutrition and Food Science. Practicum in institutions, agencies, business and research firms; projects. (prereq: NFS 442, 7 hrs (1 lec, 6 lab), 3 cr.)
NFS 444 Advanced Nutrition II. A study of the biochemical conditions leading to disease and the interrelationship between nutrition and abnormal metabolism. (prereq: NFS 341 coreq: NFS 445 3 hrs, 3 cr.)
NFS 445 Advanced Nutrition Laboratory II. Laboratory experience with basic methods of biochemical analysis and interpretation of biochemical data. (prereq: NFS 341 coreq: NFS 444 3 hrs, 1 cr.)
NFS 480.31, 480.32 Independent Study in Nutrition and Food Science. (prereqs: NFS 442, perm dept. chair hrs TBA, 1-3 cr. Respectively may be taken 1 or 2 sem.)
NFS 490 Honors in Nutrition and Food Science. Supervised independent research project. A written report or suitable presentation is required. Proposal must be presented the semester before work is done. (prereqs: NFS 442, perm NFS coordinator hrs TBA, 3 cr.)
The MPH Degree Program is 48 credits. A description of the courses is listed below:
Required Track Specialization Courses (18 credits)