by our College Data Analytics TeamFood & Nutrition is a concentration offered under the food, nutrition and related services major at New York University. We’ve pulled together some essential information you should know about the bachelor’s degree program in food and nutrition, including how many students graduate each year, the ethnic diversity of these students, whether or not the degree is offered online, and more.
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During the 2019-2020 academic year, part-time undergraduate students at NYU paid an average of $1,537 per credit hour. No discount was available for in-state students. The average full-time tuition and fees for undergraduates are shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $52,204 | $52,204 |
| Fees | $2,676 | $2,676 |
| Books and Supplies | $718 | $718 |
| On Campus Room and Board | $19,244 | $19,244 |
| On Campus Other Expenses | $2,790 | $2,790 |
Learn more about NYU tuition and fees.
NYU does not offer an online option for its food and nutrition bachelor’s degree program at this time. To see if the school offers distance learning options in other areas, visit the NYU Online Learning page.
All of the students who received their Bachelor’s in food and nutrition in 2019-2020 were women.
Of those graduates who received a bachelor’s degree in food and nutrition at NYU in 2019-2020, 50.0% were racial-ethnic minorities*. This is higher than the nationwide number of 33%.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 2 |
| Black or African American | 0 |
| Hispanic or Latino | 0 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 3 |
| International Students | 0 |
| Other Races/Ethnicities | 3 |
*The racial-ethnic minorities count is calculated by taking the total number of students and subtracting white students, international students, and students whose race/ethnicity was unknown. This number is then divided by the total number of students at the school to obtain the racial-ethnic minorities percentage.
More about our data sources and methodologies.
