Mission statement for the Department of Nutrition and Food Studies: The Department’s innovative mission is to educate students, professionals, and the public about the role of food and nutrition in all aspects of life. Department faculty apply and integrate this information through undergraduate, master’s or doctoral degree programs, research, and community outreach in two distinct but related areas of study: 1) Nutrition and Dietetics and 2) Food Studies. Students gain practical expertise and critical insight focused on the relationships among human consumption, food systems, culture, and health. They are prepared for diverse careers in health care, community health settings, culinary and food industries, government and non-profit organizations, and academia.
Learn more about our undergraduate, master's, and doctoral degree programs in Nutrition and Dietetics and Food Studies.
Our Programs
Nutrition and Dietetics
Degrees within the Nutrition and Dietetics program combine basic science, nutritional science, food science, and research to prepare you for many career paths.
Food Studies
The Food Studies program explores the cultural, historical, and sociological aspects of food and food systems.
Health and Wellbeing Studies
Dive into the social, biological, cultural, and psychological factors that shape health and prepare for diverse career paths.
Our Labs
Learn more about the two labs that are a part of the Nutrition and Food Studies Department — the Food Lab and the Urban Farm Lab. As our student, you'll have hands-on opportunities to experience food and nutrition at all stages of food production and preparation.
Explore Our Labs
Our Courses
Explore the Nutrition and Food Studies courses offered through our department.
View Department Courses
Course Spotlight
Culinary Medicine is an inaugural joint course between the NYU Grossman and NYU Steinhardt’s Nutrition and Food Studies department. With a mixture of culinary labs and lectures, this is a 7-part series extracurricular course designed to teach graduate students the tenets of evidence-based, whole-food, plant-based nutrition for the prevention and treatment of common chronic diseases.
News and Events
Marathon Nutrition Tips from the Director of NYU Steinhardt’s Food Lab
Conquering 26.2 miles means training your legs and your gut, says Lourdes Castro, registered dietician and adjunct faculty in the Department of Nutrition and Food Studies.
Online Grocery Shopping Incentives Show Promise in Increasing Healthy Purchases, Reducing Food Insecurity
Low-income caregivers of children in the Bronx were encouraged to shop through delivery food waivers, text messages, grocery lists, and financial incentives.
Food Preferences, Stigma Among Reasons Students Don’t Eat Free School Meals
A study of California and Maine foodservice directors from Assistant Professor of Nutrition Deborah Olarte identified top barriers to student use of the universal meal program during the Covid pandemic.
Metabolites in Blood Plasma Offer New Insights for Measuring Diet
Diets and their health impacts typically rely on self-reporting, but metabolites in blood plasma offer promising data on the foods we eat.
Department of
Nutrition and Food Studies
411 Lafayette Street, 5th Floor
New York, NY 10003
Phone: 212-998-5580
Email: nutrition@nyu.edu