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News and Events
News
Events

Oct 22 2014

Turkish Art Exhibit Opens at NYIT Gallery 61

Oct 10 2014

TEDx Explores Harmonic Tectonics

Oct 03 2014

NYIT Students Surpass the $1 Million Mark in Combined Earnings from Internships

Sep 24 2014

TEDxNYIT: Creating Harmony in a World Experiencing Tectonic Shifts

Sep 19 2014

Dynamic, Radical Solutions Needed: 2014 Cybersecurity Conference Highlights

Oct 23 2014

Jewish Student Union Meeting

Oct 23 2014

Networking at the Mansion

Oct 24 2014

“The Year of Turkey 2014” - The Heritage of Turkish Art: Exhibition

Oct 24 2014

Library Geekouts: Hang Out, Mess Around & Geek Out with the Library

Oct 24 2014

One Day Immersion in TV, Cable and Digital Entertainment Collegiate Conference

Undergraduate Program

Nutrition Science

  • Note: The B.S. in Nutrition Science has been phased out but we are still offering the following courses as electives in an online format:

NTSI 101:  Food Science Lecture (3 credits) The structure and physical properties of foods are examined with respect to nutrient content and distribution in the food supply. The effects of agricultural methods, market handling, processing and home preparation on nutrient quality are considered. The interactions of food components in food preparation and processing methods are discussed and factors that influence food taste, texture and appearance and nutritive value, are explored. Offered during Spring semester

NTSI 201: Introduction to Clinical Nutrition Practice (3 credits) This course is intended to introduce students to nutrition practice. Students develop knowledge and skill in clinical and dietary assessment methodologies and develop facility with medical terminology and practices. Beginning with current nutritional therapies, students construct dietary intervention protocols using whole foods to meet the dietary prescription and discuss implementation of these protocols in diverse cultural groups and within confines of institutional food service systems. Attention will be placed on development of dietary practices to prevent and/or ameliorate disease. Offered Fall, Spring and Summer

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W. Kenneth Riland Academic Health Care Center, rm. 353
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