City University of New York

What you'll study

This Bachelor of Science combines foundational biological and chemical sciences with applied nutrition coursework and supervised practical experience. Core topics include human anatomy and physiology, biochemistry, food science, lifecycle and community nutrition, medical nutrition therapy, nutrition assessment, and public health nutrition. Students also study research methods, statistics for health sciences, foodservice systems management, and nutrition education and counselling.

• Foundations: general chemistry, organic chemistry or biochemistry, microbiology, anatomy and physiology.
• Nutrition core: introductory nutrition, medical nutrition therapy, clinical dietetics, lifespan nutrition (maternal/infant, paediatric, adult, geriatric), community and public health nutrition.
• Applied practice: foodservice management, menu planning, sanitation and safety, and food production systems.
• Skills and methods: nutrition assessment, counselling techniques, programme planning and evaluation, research methods and statistics.
• Experiential learning: supervised practicum hours through campus-affiliated placements in hospitals, community agencies, schools and public health programmes; a capstone project or research paper is commonly required.

Programme structure

The degree typically follows a combination of general education requirements and major-specific coursework across four years. Early years emphasise science prerequisites and introductory nutrition; later years focus on advanced nutrition topics, applied skills and supervised practical experiences. Some CUNY campuses incorporate an accredited Didactic Program in Dietetics (DPD) sequence within the BS; completion of the DPD is necessary to pursue the supervised practice pathway for dietetic registration.

Entry requirements

Applicants are expected to hold a high-school diploma or equivalent with a record of strong performance in science and mathematics. Typical preparation includes biology and chemistry at secondary level and algebra or higher-level maths. Admissions to the major can be competitive; some campuses or programmes require students to apply separately to the nutrition major after completing initial general education or prerequisite courses.

• High-school subjects: biology and chemistry recommended; mathematics and English proficiency required.
• College entry: completion of introductory college-level biology and chemistry courses may be required for transfer applicants; transcripts and a personal statement are commonly reviewed.
• Selection: competitive GPA and evidence of interest in nutrition (work, volunteering or shadowing) strengthen applications. Specific campus programmes may set minimum GPA thresholds and additional prerequisites—check the relevant CUNY college for details.

Career prospects

Graduates enter a range of roles in healthcare, public health, community organisations, food service and the food industry. Many graduates continue on the pathway to become credentialed as a Registered Dietitian (RD/RDN) by completing an ACEND-accredited supervised practice programme or a coordinated programme and passing the national registration exam. Career destinations include:

• Clinical dietitian or inpatient nutrition care specialist in hospitals and clinics
• Community and public health nutritionist working in government, non-profits or school programmes
• Foodservice manager in hospitals, schools, long-term care or corporate dining
• Industry roles in food product development, nutrition labelling, regulatory affairs or corporate wellness
• Sports nutrition and performance consulting
• Research assistant, health educator, policy analyst, or entrepreneur in private practice (often following credentialing and additional supervised experience)

Why study at City University of New York

CUNY offers an accessible public-university pathway into nutrition and dietetics with strong connections across New York City's hospitals, public health agencies and community organisations. Students benefit from experienced faculty with clinical and community expertise, diverse placement opportunities across the city's boroughs, and a learning environment that reflects a wide range of cultural and dietary practices. The urban setting supports practical experience in large healthcare systems, school and community nutrition programmes, and foodservice operations, giving graduates applied skills relevant to regional and national employers.

Several CUNY colleges include coursework or sequences that fulfil the Didactic Program in Dietetics requirements; prospective students should consult the specific college's nutrition department to confirm DPD status and supervised-practice pathways that lead toward dietetic registration.