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Nutrition
Teachers College, Columbia University
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Nutrition
In the Department of Health and Behavior Studies

Prerequisites for the M.S. > Prerequisites

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Prerequisites

If your goal is to complete only the master's degree at Teachers College, you are required to successfully complete the following six master's prerequisite courses:

  1. general chemistry with lab (one comprehensive semester)
  2. organic chemistry with lab (one comprehensive semester)
  3. biochemistry without lab (one comprehensive semester)
  4. human physiology without lab (one comprehensive semester)
  5. introductory nutrition
  6. statistics

If your goal is to complete both the master's degree and Dietetic Internship Program (to become a registered dietitian), you are required to successfully complete the following seven master's prerequisite courses:

  1. general chemistry with lab (one comprehensive semester)
  2. organic chemistry with lab (one comprehensive semester)
  3. biochemistry without lab (one comprehensive semester)
  4. anatomy & physiology I with lab*
  5. anatomy & physiology II with lab*
  6. introductory nutrition
  7. statistics

* A suitable substitute for anatomy & physiology I and II with labs are two semesters of human biology with labs PLUS one comprehensive semester of human physiology without lab.

These undergraduate-level master’s prerequisite courses can be completed at any 2-year or 4-year accredited college or university worldwide. A very limited sample list of prerequisite courses is below. Within the sample list are four courses that are required for admission to a Dietetic Internship Program but are not required for admission to the Program in Nutrition for a master’s degree: microbiology without lab, cultural foods with lab, food science with lab, and food service management. Like the master’s prerequisite courses, microbiology is an undergraduate-level course that can be completed at any accredited college or university. Cultural foods, food science, and food service management are graduate-level courses that must be completed at Lehman College in New York City. The three Lehman College courses are designed for Teachers College master’s students. These courses can be completed prior to entering the Teachers College Program in Nutrition or can be completed alongside master’s courses. If cultural foods, food science, and/or food service management were completed by you prior to January 1st, 2014, the courses will be accepted as substitutes for the Lehman College courses. After January 1st, 2014, the courses must be completed at Lehman College.

Sample list of prerequisite courses at colleges and universities that have been pre-approved by the Teachers College faculty:
Introductory Nutrition

Introduction to Nutrition
HBSV 4000
3 credits
Teachers College, Columbia University

Nutrition I
NFS 141
3 credits
Hunter College

Nutrition & Health
E33.0119
3 credits
New York University

Nutrition
SCI 150
3 credits
Borough of Manhattan Community College

Nutrition in Health (online)
NSD 225-U800 - Class No. 40443
3 credits
Syracuse University

Basic Nutrition (online)
HN 132 - Class No. 15969
3 credits
Kansas State University

Principles of Health and Nutrition (online)
HSES 330
3 credits
University of Kansas

General Chemistry with Lab

Fundamentals of Chemistry: Lecture & Lab
CHE 118
4 credits
Borough of Manhattan Community College

Fundamentals of General, Organic & Biological Chemistry I: Lecture & Lab
CHE 121 (To be followed by CHE 122, which satisfies organic chemistry with lab)
4 credits
Borough of Manhattan Community College

Essentials of General Chemistry: Lecture & Lab
CHE 114 & 115
4.5 credits
Lehman College

Essentials of General Chemistry: Lecture & Lab
CHEM 100 & 101
4 credits
Hunter College

Organic Chemistry with Lab

Fundamentals of Organic Chemistry: Lecture & Lab
CHE 120
4 credits
Borough of Manhattan Community College

Fundamentals of General, Organic & Biological Chemistry II: Lecture & Lab
CHE 122
4 credits
Borough of Manhattan Community College

Essentials of Organic Chemistry: Lecture & Lab
CHE 120 & 121
4.5 credits
Lehman College

Essentials of Organic Chemistry: Lecture & Lab
CHEM 120 & 121
4 credits
Hunter College

Biochemisty without lab

Biochemistry of Health and Nutrition
BIOL 280
3 credits
Hunter College

Introduction to Biochemistry
CHE 244
3 credits
Lehman College

Nutritional Biochemistry
E33.1064.001
3 credits
New York University

Introductory Biochemistry (online)
X105
3 credits
UC Berkeley Extension

Anatomy & Physiology

Anatomy & Physiology I & II: Lectures & Labs
BIO 425 & BIO 426
4 credits each
Borough of Manhattan Community College

Anatomy & Physiology I & II: Lectures & Labs
BIOL 120 & BIOL 122
4 credits each
Hunter College

Anatomy & Physiology I & II: Lectures & Labs
BIO 181 & 182
4 credits each
Lehman College

Nutrition-Focused Human Physiology
(one comprehensive semester without lab)
E33.1068
3 credits
New York University

Food Science with Lab

The Nature & Science of Food: Lecture & Lab
Lehman College

Food Service Management

Food Service Management
Lehman College

Microbiology without Lab

Food Microbiology & Sanitation
E33.1023.001
3 credits
New York University

Microbiology
BIO 230
4 credits
Lehman College

Microbiology
BIO 230
3 credits
Hunter College

Microbiology of Food (online)
FDSCI 600 - No.15854
2 credits
Kansas State University

Cultural Foods

Lehman College