营养与食品研究专业的本科学位有两个集中供您选择：食品研究或营养与营养学。前者主要研究美国的食物系统，后者主要研究营养和健康在社会中的作用。食物研究集中研究食物，生产和消费的文化，历史和社会学方面。本学位课程采用人文和社会科学方法，使您可以分析当前的美国食品体系，其全球联系和本地替代方案。集中课程的核心课程侧重于对食品的批判性思维和写作。食品是一个年产值数十亿美元的产业。食品相关行业的职业机会正在迅速扩大。雇主越来越多地寻求在文科，食品，营养和管理方面具有教育经验的大学毕业生。对营养和食品的研究为各种职业提
This Bachelor of Science program in Nutrition and Food Studies combines interests in food and nutrition with an interest in health, culture, or business. It includes a strong foundation of study in the liberal arts and sciences, core lecture and laboratory courses that explore and integrate food studies, nutrition, and management, a concentration in one of two areas of professional study: nutrition and dietetics or food studies, and extensive opportunities for elective courses and internships designed to help students apply their knowledge to meet their own interests and career goals.<br><br>Students choose the Nutrition and Dietetics concentration or the Food Studies concentration. All students take courses in nutrition, food and identity, food science, and food production and management, as an introduction to the full spectrum of ways in which food and nutrition intersect with society. They learn about the nutrient value of food, eating behaviors, cultural determinants of food intake, food marketing, and personnel management. They also learn the basics of food preparation and management in the department's foods laboratory facility.<br><br>Faculty work with students to locate challenging internships selected from New York City's extensive professional resources: hospitals and health centers, restaurants, hotels, newspapers, magazines, consulting firms, food companies, and community agencies. Internships help students develop their professional skills and often lead to future employment.<br><br>The study of nutrition and food provides a solid academic education and practical training for a variety of career opportunities. These fields also encompass some of the most critically importantand hotly debatedissues affecting modern society, among them world hunger and problems related to safety, bioengineering, and the globalization of food. Through positions in health care, business, government service, private practice, the food and food service industries, and educational and community programs, nutrition and food professionals help individuals and the public make better-informed choices about food and nutritional health.