Nutritional Sciences Major

At Cornell, you can major in Nutritional Science within either CALS or the College of Human Ecology. The major requirements for Nutritional Sciences are the same for both colleges, but required courses outside of the major—known as distribution requirements—are different. 

If your interest in nutritional sciences is focused on areas such as the global food crisis, public policy and the science behind food sources, consider the College of Agriculture and Life Sciences. CALS’ offerings in specialized life and social science majors (such as International Agriculture and Rural Development, Food Science and Plant Sciences) could enhance your study of Nutritional Sciences.

CALS seeks students who maintain a rigorous high school curriculum and demonstrate an outstanding record of academic achievement. Admissions requirements include:

• 4 Units of English

• 4 Units of Mathematics (including calculus)

• 3 Units of Science (biology, chemistry and physics recommended)

• Also recommended: an additional unit of science

The core requirements include courses in chemistry, biology, organic chemistry, biochemistry, physiology, math and the social sciences. Please review a list of requirements listed on the Nutritional Sciences page.

NS 3450 – Introduction to the Physiochemical and Biological Aspects of Food

This course is a comprehensive introduction to the physical, chemical and nutritional properties of foods and to the principles and practice of food science and technology.

NS 4410 – Nutrition and Disease

This course combines principles of nutrition, biochemistry, physiology, genetics, pathology and pharmacology to understand disease risk, prevention, progression and management. Lecture offers opportunities for the class to engage in the discussion of original research articles on topics of current interest in the area of nutrition and health.

NS 4500 – Public Health Nutrition

Public health nutrition is the major professional career track for nutritionists outside of dietetics. It deals with efforts to improve the diets and nutritional status of whole populations by working at the community, state and national levels.

•     Integrate knowledge from the biological and social sciences to address nutrition and health problems facing individuals, societies and governments.

•     Demonstrate an understanding of the complex and evolving nature of scientific knowledge in the promotion of health and the etiology and prevention of disease.

•     Demonstrate the ability to access and critically evaluate scientific information from the primary research literature to investigate the influences of nutrition and other environmental factors in human health and disease.

•     Develop positions on nutrition-related health issues.

•     Communicate positions on nutrition-related health issues to colleagues and lay/target audiences.

•     Demonstrate knowledge of ethical principles, considerations and dilemmas relevant to the research and practice of nutrition.