University of Connecticut (Department of Nutritional Science)

The Department, established in 1970, has a distinguished record of teaching, research, and public service. Faculty, professional, and support staff are dedicated to excellence in undergraduate education. Each student has the opportunity for personal growth through the balance of strong academic programs, independent studies, field experiences, and for those who meet the requirements the department’s Honors Program. Students are encouraged to develop team building and leadership skills by participating in student organizations, independent studies, and field experiences.

Nutritional Sciences (NUSC) majors integrate knowledge of the use of foods and nutrients by cells, individuals, and communities to promote optimal health and treatment of disease. The Department offers two areas of emphasis; Dietetics and Nutritional Sciences, through which students can obtain their Bachelor’s of Science Degree in Nutritional Sciences.

NUSC majors enrolled in the Dietetics option follow a curriculum that meets the American Dietetic Association (ADA) Didactic Program in Dietetics academic requirements. After graduation, the student must complete an independent dietetic internship in order to fulfill the requirements to sit for the National Registration Exam. The Didactic Program in Dietetics at the University of Connecticut currently is granted accreditation by the Commission on Accreditation for Dietetic Education of ADA, 216W. Jackson Blvd., Chicago, IL 60606-6695, (312) 899-5400.

NUSC majors enrolled in the Nutritional Sciences option integrate the Nutritional Sciences Core Requirements with additional courses in the laboratory or behavioral sciences. Students interested in medicine, dentistry, or other health-related professions will work with faculty advisors to select appropriate supporting courses to meet their academic goals. This option may also lead to a career in academia, government, community nutrition and public health agencies, and the food, dietary supplement or pharmaceutical industry.

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Department of Nutritional Science Cooking School Location

Department of Nutritional Science Courses

The Department, established in 1970, has a distinguished record of teaching, research, and public service. Faculty, professional, and support staff are dedicated to excellence in undergraduate education. Each student has the opportunity for personal growth through the balance of strong academic programs, independent studies, field experiences, and for those who meet the requirements the department’s Honors Program. Students are encouraged to develop team building and leadership skills by participating in student organizations, independent studies, and field experiences.

Nutritional Sciences (NUSC) majors integrate knowledge of the use of foods and nutrients by cells, individuals, and communities to promote optimal health and treatment of disease. The Department offers two areas of emphasis; Dietetics and Nutritional Sciences, through which students can obtain their Bachelor’s of Science Degree in Nutritional Sciences.

NUSC majors enrolled in the Dietetics option follow a curriculum that meets the American Dietetic Association (ADA) Didactic Program in Dietetics academic requirements. After graduation, the student must complete an independent dietetic internship in order to fulfill the requirements to sit for the National Registration Exam. The Didactic Program in Dietetics at the University of Connecticut currently is granted accreditation by the Commission on Accreditation for Dietetic Education of ADA, 216W. Jackson Blvd., Chicago, IL 60606-6695, (312) 899-5400.

NUSC majors enrolled in the Nutritional Sciences option integrate the Nutritional Sciences Core Requirements with additional courses in the laboratory or behavioral sciences. Students interested in medicine, dentistry, or other health-related professions will work with faculty advisors to select appropriate supporting courses to meet their academic goals. This option may also lead to a career in academia, government, community nutrition and public health agencies, and the food, dietary supplement or pharmaceutical industry.  

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