Undergraduate Catalog
- All majors
- All minors
- Arts and Sciences
- Business
- Biomedical Engineering
- Education
- Engineering
- Information Science
  and Technology
- Media Arts & Design
- Nursing and Health
  Professions
- Professional Studies
- ROTC
Graduate Catalog
- All degree programs
- Arts and Sciences
- Business
- Biomedical Engineering
- Education
- Engineering
- Information Science
  and Technology
- Law
- Media Arts & Design
- Medicine
- Nursing and Health
  Professions
- Professional Studies
- Public Health
Catalog Home
- All Course Descriptions
- Certificate programs
- Schedule

Nutrition and Foods

Admission Requirements
Drexel takes into consideration a number of criteria when determining admission, including the applicant's application, transcripts, courses in progress, two recommendations, standardized test scores, essay, and special interests (list of extracurricular activities, employment, etc.).  Applicants to the Nutrition and Foods program must have completed four years of high school mathematics (algebra I and II, geometry, and trigonometry) and two years of a laboratory science (biology, chemistry, or physics).  To be considered as a transfer student, candidates should have completed a minimum of 24 college credits.  Drexel operates on a rolling admission basis, which means that students will be notified about the admission decision as soon as possible after their files are complete. 

Visit the Admissions web site for more information and to apply online.

Graduation Requirements
To receive a B.S. in Nutrition and Foods, students in the program must complete a Plan of Study of all required courses and enough elective courses to total at least 180.0 credits. An overall GPA of 2.0 or higher for all coursework undertaken at Drexel University must be earned to receive a B.S.  A “C” or better is necessary in all courses required by the Didactic Program in Nutrition in order to receive a Verification Statement. 

For the current academic calendar, visit http://www.drexel.edu/src/calendar.asp.