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.
- Check out recent interviews and articles by Food Studies Graduate students
- Diana Silver Appointed Director of Undergraduate Global Public Health Programs for NYU’s Global Institute of Public Health
- Doctors Learn About Nutrition and Cooking in New Steinhardt/Med School Collaborative Course
- Steinhardt Research Analysis Shows Increasing Evidence Linking Diet and Acne
- Save the Date to Celebrate 4/18! One of Fales Library's most renowned collections is about to be renamed the Marion Nestle Food Studies Collection.