The Nutritional Sciences Program is an excellent pre-health professions pathway.
Students in the Nutritional Sciences Program study the biological mechanisms through which nutrients affect metabolism, the relationship between dietary patterns, and the health and well-being of individuals, communities and populations, and the nutritional content of the American food supply and its role in maintaining healthy eating patterns. In addition, they practice novel skills related to nutrition assessment and laboratory technique and work with other health professionals in promoting health and well-being for people of all ages.
The goals of the BS in Nutritional Sciences program are:
All students complete a basic core of courses, which provide an understanding of foods and their nutritional content, the physiological and biochemical properties of nutrients, and effects of inadequate or excessive nutrient. In preparation for these courses, students also complete courses in Physiological Chemistry, Organic Chemistry, Biochemistry, Anatomy and Physiology, and Statistics.
The Nutritional Sciences degree meets UMass Lowell graduation standards of completing 120 credits, including:
The Nutritional Sciences Undergraduate Program is not accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) and does not meet the requirement for students to apply to the Registered Dietitian (RD) internship or examination after graduation. However, the Undergraduate Program does satisfy all prerequisite courses for the Master of Public Health Coordinated Program in Dietetics. The Master Program is accredited by ACEND for both coursework and internship requirements permitting students to take the RD exam upon successful completion.
Read more about the admissions process at Undergraduate Admissions.
Students completing a degree in Nutritional Sciences with a high GPA are strongly encouraged to continue to graduate school. Many of our clinically oriented graduates have continued their training to become registered dietitians, nurse practitioners, physician assistants or have gone to medical school to become a physician; others have obtained further training or employment in public health nutrition in government or non-governmental organizations; and some have completed PhD's in nutritional sciences or a related field for opportunities in research and higher education.
For students who are unsure of their graduate plans, or who are eager to start working, there is a strong program through Career Services that all students are encouraged to use.
Graduates of the Nutritional Sciences Program have obtained jobs in the following:
The Nutrition Minor is designed to prepare graduates to serve as part of a team to educate and assist individuals and the community in maintaining a better quality of life. Skills gained from the nutrition minor will aid in career development in the health and wellness career fields.
Nancy Goodyear, Ph.D.
Interim Chair, Department of Biomedical and Nutritional Sciences
Office: Weed Hall
Kelsey M. Mangano, Ph.D., RD
Assistant Professor, Nutritional Sciences Program Director
Office: Dugan 110N
Renee Barrile, Ph.D., RD
Lecturer, Director of Graduate Programs in Nutrition
Office: Dugan 110I
For a full listing of department contacts visit the Contact Us page.
The graduate program in Dietetics.
Researchers at UMass Lowell are active in the field of Nutritional Sciences.
Faculty and community leaders partner together to improve community member's health.
Once Michelle Palladino started taking courses in nutrition as an undergraduate, she knew right away that she wanted a career in the field of nutrition and dietetics.
Nutritional sciences major Catherine York seems to excel in all that she does.
Mindasari Daniar's upbringing in Indonesia inspired her to study nutrition. She now works at Massachusetts General Hospital in the Neonatal Intensive Care Unit and is pursing her Master of Public Health degree.