About the Department
Exploring the Intersection of Nutrition, Food, & Public Health
The Department of Nutrition, Food Studies, and Public Health is the legacy of an academic unit originally founded in the 1920s. Today, in recognition of the fundamental importance of food and nutrition to human life and pleasure; the growing demand for knowledgeable, skilled public health professionals, nutritionists, food managers, and food professionals, the department now trains students for a wide range of careers related to the role of food, nutrition, and health in modern society, culture, and business — domestically and internationally.
The Department's innovative mission is to educate students, professionals, and the public about the role of food, nutrition, and health in all aspects of life. Department programs apply and integrate this information through undergraduate, master's, or doctoral degree programs in four distinct but related areas of study: Nutrition and Dietetics, Food Studies, Food and Restaurant Management, and Public Health.
News and Events
- The Department is seeking a one-year Visiting Professor in Food Systems or Sustainability
- Graduate Program Information Sessions in Nutrition, Food Studies & Public Health
- Prof. Diana Silver talks with Paul Farmer about Haiti, public health and his new book, "Partner to the Poor: A Paul Farmer Reader"
- In Simple Interventions and Complex Studies, Steinhardt Activist Researchers Fight AIDS
- Institute Teaches How Communications Strategies Can Help Improve Global Health Problems
- Ellen Gustafson, Food Studies MA Student and Co-founder of FEED, Speaks at TED East Conference
- Sasson Named 2010 Outstanding Dietetics Educator