Director:
Nancy Rindfuss, M.A., R.D.N., C.D.N.
554 White Hall
(315) 443-2269
napaul@syr.edu
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RE=Required Element by ACEND
N.S.D. Faculty, Adjuncts and Staff
View an online listing of Faculty, Professional and Administrative Staff
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A few benefits of the professional members of the Academy include: receive the Journal of the Academy of Nutrition and Dietetics, gain access to the Academy members’ only pages, automatic membership in your State Dietetic Association, attend annual F.N.C.E. conference at reduced rate, join dietetic practice groups, hold appointed positions at national and Affiliate levels as designated by the House of Delegates.
Membership in the Central New York
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Region
The C.N.Y.A.N.D. student membership rate is $10.00 per year, and offers opportunities for National Nutrition Month, networking with R.D.s, scholarships, etc.
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Courses that are taught online require access to technology so that students can reliably attend class and engage in course activities. Visit our Online Success Toolkit and ITS New Student and Welcome web pages for more information.
Blackboard is the Supported Learning Management System at Syracuse University. Online testing is completed using Blackboard which includes Microsoft two-factor authentication. Digital identities at Syracuse University begin with the application process. The process includes the creation of a unique Syracuse University computing and network system identifier (NetID). The NetID and password enable a student to access our systems, such as the learning management system. Access to the University's computing network and online services are controlled through the NetID username and a password. Information about the Net ID and Password process can be found at: Net ID and Password.
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Course | Pre-Requisite or Co-Requisite |
|---|---|
N.S.D. 225 Nutrition in Health | |
N.S.D. 114 Food Safety/Quality Assurance | |
N.S.D. 115 Food Science I | |
F.Y.S. 101 First Year Seminar | |
C.H.E. 106 Chemistry I and Lab | C.H.E. 107 |
C.H.E. 116 Chemistry II and Lab | C.H.E. 106, C.H.E. 117 |
B.I.O. 121 General Biology and Lab | |
B.I.O. 123 General Biology II | |
B.I.O. 124 General Biology II Lab | B.I.O. 123 |
W.R.T. 105 Writing I |
Sophomore
Course | Pre-Requisite or Co-Requisite |
|---|---|
N.S.D. 216 Food Service Operations | N.S.D. 115 |
N.S.D. 342 Nutrition in the Lifespan | N.S.D. 225 |
B.I.O. 216 Anatomy and Physiology I and Lab | B.I.O. 121, 123 and 124 |
B.I.O. 217 Anatomy and Physiology II and Lab | B.I.O. 121, 123 and 124 |
M.A.T. 121 OR 221 Statistics | |
W.R.T. 205 Writing II | W.R.T. 105 |
Junior
Course | Pre-Requisite or Co-Requisite |
|---|---|
N.S.D. 315 Food Systems Management | N.S.D. 114, N.S.D 115, N.S.D. 216 |
N.S.D. 455 Community Nutrition | |
N.S.D. 457 Research and Evaluation in Nutrition | |
N.S.D. 456 Nutritional BioChem | C.H.E. 106/116, B.I.O. 216/217 |
N.S.D. 466 Nutritional BioChem II | N.S.D. 225, N.S.D. 456, B.I.O. 216/217 |
N.S.D. 511 Nutrition Education | N.S.D. 225, N.S.D. 342 |
Senior
Course | Pre-Requisite or Co-Requisite |
|---|---|
N.S.D. 476 Senior Seminar | |
N.S.D. 477 Senior Seminar II | N.S.D. 476 |
N.S.D. 481/482 M.N.T. I and Lab | N.S.D. 225, B.I.O. 216/217 |
N.S.D. 483/484 M.N.T. II and Lab | N.S.D. 481 |
N.S.D. 512 Nutrition Counseling | N.S.D. 225, N.S.D. 511, N.S.D. 342 |
N.S.D. 555 Food, Culture and Environment OR N.S.D. 452 Mediterranean Food and Culture | N.S.D. 115, N.S.D. 225 N.S.D. 225 |
N.S.D. 435 Nutrition Leadership and Management |
D.P.D./Nutrition Undergraduate Course Sequence - Fall 2023
Freshmen
Fall
course | credits |
|---|---|
N.S.D. 225 Nutrition in Health for Majors | 3 |
F.Y.S 101 First Year Seminar | 1 |
C.H.E. 106 Chemistry I | 3 |
C.H.E. 107 Chemistry I Lab | 1 |
B.I.O. 121 General Biology | 4 |
W.R.T. 105 Writing I | 3 |
Total credits | 15 |
Spring
course | credits |
|---|---|
N.S.D. 114 Food Safety and Quality Assurance | 2 |
N.S.D. 115 Food Science I | 3 |
C.H.E. 116 Chemistry II | 3 |
C.H.E. 117 Chemistry II Lab | 1 |
B.I.O. 123 General Biology II | 3 |
B.I.O. 124 General Biology II Lab | 1 |
Flexible course (1) | 3 |
Total credits | 16 |
Sophomore
Fall
course | credits |
|---|---|
N.S.D. 216 Food Service Operations | 4 |
B.I.O. 216 Anatomy and Physiology I + lab | 4 |
Flexible course (2) | 6 |
Total credits | 14 |
Spring
course | credits |
|---|---|
N.S.D. 315 Food Systems Management | 3 |
N.S.D. 342 Nutrition in the Life Span | 3 |
B.I.O. 217 Anatomy and Physiology II + lab | 4 |
W.R.T. 205 Writing II | 3 |
Electives | 3 |
Total credits | 16 |
Junior
Fall
course | credits |
|---|---|
Elective | 3 |
N.S.D. 455 Community Nutrition | 3 |
N.S.D. 456 Nutritional BioChem | 4 |
N.S.D. 457 Research & Evaluation in Nutrition | 3 |
Flexible course (1) | 3 |
Total credits | 16 |
Spring
course | credits |
|---|---|
N.S.D. 452 Mediterranean Food & Culture * | (3) |
N.S.D. 466 Nutritional BioChem II | 3 |
N.S.D. 511 Nutrition Education | 3 |
Flexible course (1-2) | 6 |
Electives | 4 |
Total credits | 16 |
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