Nutrition

Program Philosophy

The Nutrition Science program, because of its small size, encourages the exchange of ideas and information among students and between students and faculty to enhance the learning process. The faculty members recognize that students develop personally and professionally as they experience the scientific, management and liberal studies approaches to problem identification and solution. The faculty encourages students with diverse talents and backgrounds to enter the Nutrition Science program.

Program Mission

The mission of the Nutrition Science program is to provide students with an opportunity to study the foundation knowledge of nutrition, food science, and food service management within a small, private, liberal arts college.

Program General Goal

The goal of the Nutrition Science program is to present educational opportunities that will prepare students with knowledge of nutrition, food science, and food service management. Students will be provided with learning opportunities to develop the basic knowledge and skills necessary to support quality nutrition services for individuals, groups, and communities. 

Approval Status

The Didactic Program in Dietetics (DPD) at Sage is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND), a specialized accrediting body recognized by the Commission on Recognition of Post-Secondary Accreditation and the United States Department of Education. The address and phone number of ACEND are: 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, (800) 877-1600, ext. 5400.

An undergraduate major in Nutrition Science coupled with an ACEND-accredited Dietetic Internship (DI) and success on the Commission on Dietetic Registration (CDR) examination will lead to Registered Dietitian (R.D.) status. Graduates of Russell Sage College’s Nutrition Science major have an above average pass rate on the CDR registration examination. For RD exam pass rates go to: http://www.sage.edu/academics/professional_exams/.

The Nutrition Science major also meets the educational requirements of the New York State Department of Education for certification in New York State as a Certified Dietitian, Certified Nutritionist or Certified Dietitian/Nutritionist (CDN). Additional experience and examination requirements are needed for this credential. 

An Accredited Dietetic Internship at Russell Sage College

Russell Sage College offers post-baccalaureate accredited dietetic internships in the Russell Sage College Graduate Schools. Matriculated students are eligible to apply for early admission (pre-select) to the post-baccalaureate Dietetic Internship offered at Russell Sage College Graduate Schools. Students chosen for this special program reserve a position in the internship class nearly one year in advance of regular admissions. They must maintain an overall GPA of 3.300 and a nutrition coursework GPA of 3.500. Students apply to this program at the end of the junior year. The DI can serve as the experience requirement for the CDN credential as well as the RD credential. Admission requirements and a description of the dietetic internship at Sage can be found in the Russell Sage College Graduate Schools catalog.

Other

Graduates of the Nutrition Science major at Sage can find careers in dietetics, medicine, nutrition education and health promotion, the food industry, and sports nutrition. Graduate degrees received by Nutrition Science majors include MS/MA, M.B.A./M.P.H., M.D., and Ph.D. Graduates have received appointments at accredited Dietetic Internships throughout the country including Dallas, TX, Boston, MA, Baltimore, MD, and New York City.

The College’s ACEND representative will verify completion of the DPD for all Sage’s successful degree candidates who have earned a “C” or better in all nutrition science courses (including HUM 201), and who have an overall GPA of 2.800 or above.

Program Notes

  • Students are required to become members of the Academy of Nutrition and Dietetics (AND) during their junior year (Annual Dues = $58).   
  • Students are expected to complete 24 hours of nutrition-related community service at approved sites listed in the Nutrition Department’s Student Handbook. 
  • To earn ACEND verification, students must have a major GPA of 2.800 or above and must earn a “C” or better (2.000) in HUM 201 and all NTR courses.

Degrees and Certificates

Classes

NTR 201 : Foundations of Nutrition Science

This course provides an integrated overview of the physiological requirements and functions of carbohydrates, proteins, lipids, vitamins and minerals and their relevance to health and disease in human populations. The role of energy intake and dietary choices in the development of chronic diseases, such as obesity, cardiovascular disease, cancer and diabetes are also discussed.  Throughout the course, students will be introduced to the dietetics profession and begin to establish their own career goals.  An experiential learning project is incorporated.

Credits

4

NTR 209 : ServSafe Essentials

In this course students will gain knowledge from the industry standards in food safety training on all aspects of handling food, from receiving and storing to preparing and serving. (Cross-Listed with NCR 210)

Credits

1

NTR 211 : Introduction to Food Science

The basic chemical, physical, and biological principles of food production are examined with the objective of maintenance of optimal nutritional and aesthetic qualities. Laboratory and lecture.

Credits

4

Prerequisites

SCI 120 or NTR 201

Corequisites

NTR 211L, NTR 209 or NCR 210

NTR 313 : Food Service Systems Management

This course applies the managerial processes to the functions and operations of a food service system and provides an analysis of food service systems as unified complex organizations (menu planning, purchasing, facilities, and finance). Students will analyze personnel policy in food service systems with varying organizational structures and objectives.

Credits

3

Prerequisites

SCI 120 or NTR 201

NTR 314 : Quantity Food Production

This is a practical study of the preparation and management techniques required in large-scale feeding operations. Students will apply theories to planning, preparation, and execution in actual quantity food production situations, including menu planning.

Credits

3

Corequisites

Take previously or concurrently: NTR 209 or NCR 210, NTR 211, NTR 313

NTR 325 : Community Nutrition

Community nutrition is a discipline that strives to improve the nutrition and health of individuals and groups within communities. This course explores the role and responsibilities of the nutrition professional in the community. Community, state, and national food and nutrition programs and services will be discussed with emphasis on program goals, target audiences and policy formation. The course also expores program development via assessing needs, developing objectives, implementing interventions and evaluating programs.

Credits

4

Prerequisites

SCI 120 or NTR 201

NTR 401 : Nutrition Metabolism I: Macronutrients

The functions of the three categories of macronutrients in the human organism for normal nutrition are explored. Emphasis is placed on interactions and interrelationships of the nutrients at the organism and cellular levels. The rationale for dietary goals and determination of human nutrient needs are explained. Relevance of nutritional needs/problems will be discussed.

Credits

3

Prerequisites

BIO 201, BIO 202, CHM 104, & NTR 201

NTR 402 : Advanced Food Science

This course analyzes the chemical and physical changes in food components during production, processing and preservation using instrumental and qualitative techniques. Methodological and statistical issues in food science research are discussed. Current research pertinent to food science is examined.

Credits

4

Prerequisites

Food Service Safety Certification (NTR 209 or NCR 210), CHM 104, NTR 211, Statistics highly recommended

Corequisites

NTR 402L

NTR 403 : Nutrition Metabolism II: Micronutrients

Continuation of Nutrition Metabolism I: Macronutrients. The functions of the micronutrients (vitamins and minerals) in the human organism for normal nutrition are explored. Emphasis is placed on interactions and interrelationships of the nutrients at the organism and cellular levels. The rationale for dietary goals and determination of human nutrient needs are explained. Relevance of nutritional needs/problems will be discussed.

Credits

3

Prerequisites

BIO 201, BIO 202, CHM 104, & NTR 201

NTR 404 : Medical Nutrition Therapy I

This course is designed to apply the principles and theories of both normal and aberrant metabolism to the practice of diet therapy. Research and reference resources relating to the practice of medical nutrition therapy are explored. Maternal, infant, and child nutritional needs are also included in the course. A community nutrition project is required. (Formerly known as "Medical Nutrition Therapy")

Credits

4

Prerequisites

BIO 201, BIO 202, & NTR 201

NTR 407 : Nutrition Counseling Across Life Span

This course examines nutrition across the lifespan from both a biological and psychosocial perspective. The impact of nutrition on preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and aging will be studied. For every phase of life, normal growth and development, nutrient needs, nutrition assessment, and counseling techniques will be discussed.  The course provides students with the basics of interviewing and counseling methods and techniques. Intensive experience in applying nutrition counseling techniques will be incorporated. 

Credits

3

Prerequisites

NTR-201, PSY-101

NTR 417 : Medical Nutrition Therapy II

This course examines the etiology and current medical management of diseases where diet modifications are prescribed in the treatment of the patient. An examination of the nutritional concerns of the elderly is included in this course. A community nutrition education project is required. (Formerly known as "Nutrition and Human Disease")

Credits

4

Prerequisites

NTR 404

NTR 422 : Current Issues in Nutrition

This course examines current significant topics in the study of nutrition science and dietetics practice. Topics may include third party reimbursement issues, professional perspectives practices, food/nutrition legislation, and
alternative health care practices. The curriculum will vary with the currency of the topics. (Cross-listed with NTR-522)

Credits

3

Prerequisites

Senior st,ing (>87 credits)