The Applied Nutrition major allows for the joint study of nutrition with other subject areas such as health and exercise, public health, food science, psychology or business. The coursework includes foundations in chemistry, biology and social sciences, as well as the science of nutrition. The core courses are the same for the Applied Nutrition and Dietetics majors. All students interested in the Dietetics major with the goal of becoming a Registered Dietitian Nutritionist are enrolled in the Applied Nutrition major until meeting the requirements for admission to the Dietetics major. Students who do not meet admission requirements or do not wish to become a Registered Dietitian Nutritionist will continue in the Applied Nutrition major.

Additionally, the Department of Behavioral Health and Nutrition offers majors in Dietetics and Nutritional Sciences.


Depending on the coursework selected, Applied Nutrition graduates pursue careers in community nutrition, foodservice management, food and nutrition business and industries or journalism. The Applied Nutrition Major also prepares students for graduate school in nutrition, public health or allied health professions.


The Applied Nutrition major allows students to take over 30 credits of electives in addition to 12 credits in Nutrition electives in order to tailor their course of study to their own interests. The APN major may be combined with the Certificate of Business Essentials or minors in Public Health, Psychology, Health and Wellness, a language, or many other minors at UD.

Students may want to cluster their courses around a particular area of emphasis. Below are listed possible areas in nutrition to study and courses that fit these areas of emphasis. All of the courses and areas of emphasis are optional unless noted otherwise.

Maternal and Child Nutrition

  • NTDT 345 Pediatric Nutrition (not offered every year)
  • NTDT 367 Pediatric Overweight/Obesity
  • NTDT 305 Nutrition through the Lifespan (required for APN majors)

Culinary Nutrition

  • BHAN 130 courses (Spice Kitchen, Cook It Healthy, 1 credit)
  • NTDT 201 Food Concepts (required for APN majors)
  • NTDT 301 Cultural Perspectives on Food and Nutrition
  • NTDT 321 Quantity Food Production and Service
  • NTDT 445 Teaching Methods: Nutrition/Foods

Food Service Management

  • NTDT 201 Food Concepts (required for APN majors)
  • NTDT 321 Quantity Food Production and Service
  • NTDT 322 Management of Food and Nutrition Services
  • NTDT 326 Onsite Food Production
  • BUAD 309 Organizational Behavior (required for APN majors)


  • NTDT 310 Nutrition and Activity
  • NTDT 410 Overweight/Obesity Prevention & Management
  • NTDT 367 Pediatric Overweight/Obesity

Nutrition Communication

  • NTDT445 Teaching Methods: Nutrition/Foods
  • NTDT 301 Cultural Perspectives on Food and Nutrition
  • NTDT 367 Social Media and Nutrition (not offered every year)

To earn a Bachelor of Science degree, students must complete 120 credits and meet specific requirements as outlined in the University of Delaware Catalog. Each semester’s courses will vary depending on the student’s background and academic preparation. The following plan is only an example; not every student will take every course in the same order. The average number of credits per semester ranges from 14-17. Winter and summer sessions can help lighten the loads of regular semesters.