Undergraduate Admissions Requirements
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Completed application
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Official transcripts
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Letter of recommendation
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Official SAT and/or ACT test scores (Marywood is test optional)
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Essay (optional)
Facilities & Technology
Exercise Science Lab
The Exercise Science Lab includes a biochemistry lab, climate-controlled room, and equipment that measures:
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Aerobic Capacity
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Anaerobic Power
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Strength
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Bone Density
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Airway Function
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Body Composition
In addition to traditional food testing tools, our Food Science Lab contains equipment to prepare students for food preparation in real-world commercial settings:
Blast Chiller and Rethermalization Unit
Metabolic Kitchen
Sensory Evaluation Lab
Ingredient Room
Food Science Lab Photo Gallery
Our Healthy Demo Classroom is used for instruction and demonstrations, for both students and the community at large.
Our Sensory Evaluation Lab allows students to test the products they make in the Food Science Lab. The two laboratories are connected for easy evaluation.
O'Neill Center for Healthy Families
The O'Neill Center for Healthy Families, located on University Avenue, provides classroom and research space, joining academic programs to innovative research. Students from the Nursing, Nutrition and Dietetics, Exercise Science, Respiratory Therapy, and Physician Assistant programs have classes in this building. It is also home to The Human Performance Lab, a state-of-the-art facility designed to serve the needs of student, professional, amateur, and recreational athletes and the community.
The Keith J. O'Neill Center for Healthy Families, dedicated on October 18, 2002, was named in honor of its benefactor, esteemed alumnus and former trustee Keith J. O'Neill '76, the first male to graduate from Marywood's dietetics program and an accomplished leader in the dietetics profession. He credits Marywood for "(giving) me the skills and confidence to take on the challenges that come from running a large food service department and eventually from the challenges created by starting my own company."
In 2024, Marywood University further expanded its deep commitment to health sciences during the dedication of the Pascucci Family Health Sciences Pavilion, a transformative addition to the Keith J. O'Neill Center for Healthy Families and a cornerstone of the EMPOWER Campaign.
The $11.5 million Pascucci Family Health Sciences Pavilion is a realization of Marywood's commitment to providing state-of-the-art facilities for education in the health sciences. Generously supported by the Pascucci Family and other dedicated donors, this new space elevates the learning experience of future healthcare professionals and contributes to the University's mission of fostering excellence in education.
Food Science Lab
In addition to traditional food testing tools, our Food Science Lab contains equipment to prepare students for food preparation in real-world commercial settings:
- Blast chiller and rethermalization unit
- Metabolic kitchen
- Sensory evaluation lab
- Ingredient room
Exercise Science Lab
Marywood's 2,040-square foot Exercise Science Lab is one of the area's leading sites for student and faculty research. Located in the Center for Athletics and Wellness, the lab is fully equipped to conduct a wide array of physiological measurements to assess health, fitness and athletic performance, and to complete various physiological and biological research.
The lab provides testing for those who wish to improve athletic performance or monitor their progress toward their fitness and/or weight loss goals. It is not a fitness facility. For recreational and competitive athletes, we offer body composition analysis, VO2max (aerobic) testing, lactate profiling, and Wingate anaerobic power testing. The purpose of fitness testing includes education of participants about their present fitness status relative to healthy standards and age/gender-matched norms, as well as
Housed within the Exercise Science Lab is an independent biochemistry lab fully equipped for the preparation and analysis of chemical compounds and biological specimens. An environmental chamber, also within the lab, is available for studies needing precisely controlled temperature, humidity, or gas concentrations. The laboratory is equipped with a full complement of utilities, including climate control, electricity (110 VAC, 220 VAC), water, natural gas, vacuum, and compressed air, and a 30" x 36" certified fume hood.
Scholarships
Morris K. Udall Scholarship
The Udall Foundation seeks future leaders across a wide spectrum of environmental fields, including policy, engineering, science, education, urban planning and renewal, business, health, justice, and economics. The Foundation also seeks future Native American and Alaska Native leaders in public and community health care, tribal government, and public policy affecting Native American communities, including land and resource management, economic development, and education.
Faculty
Lindsay Howard
Department Chair | Assistant Professor of Practice
David T Frable
Assistant Professor
Kathryn Louise Tullio
Assistant Professor of Practice
Jessica R Bodzio
Associate Professor of Practice
Maureen Tara Burke
Assistant Professor of Practice
Kate E Conklin
Lecturer
Kristine A Danilovitz
Lecturer
Maria K Deleo
Lecturer
Kaitlyn M Eck
Lecturer
Eduardo Rene Escobar
Lecturer | Lab Assistant (PT)
Ciarra Falzone
Administrative Assistant | Administrative Assistant
Gabrielle Celeste Giordano
Lecturer
Kevin Jay Goff
Lecturer
Erikah M Groninger
Lecturer
Julie M Leonard
Lecturer
Dr. Alan M Levine
Professor Emeritus | Lecturer | Lecturer
Dr. Erin Ann O'Hora
Lecturer | Lecturer
Karina L Rosser
Lecturer
Catherine E Sarkozy
Lecturer
Nicole Schofield
Lecturer
Stefanie M Smith
Lecturer
Saige Marie Sterner
Lecturer
Scott Robert Summers
Lecturer
Emily J Wargo
Instructor of Practice
Maria Wolfel
Lecturer
Courses & Curriculum (120 Total Credits)
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Course Numbers
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Course Names
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Credit Hours
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|---|---|---|
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Complete or enroll before acceptance into DPD
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39 Credits
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ND 101
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Intro to ND Profession
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1
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ND 103
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Basic and Culinary Foods
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2
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ND 103L
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Basic and Culinary Foods Lab
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1
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ND 112
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Nutrition I
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3
|
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ND 138
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Food and Safety
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1
|
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ND 203
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Food Science and Technology
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2
|
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ND 203L
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Food Science and Technology Lab
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1
|
|
ND 211
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Nutrition Education
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3
|
|
ND 213
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Nutrition II
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3
|
|
ND 223
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Social and Cultural Aspects of Food
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2
|
|
ND 223L
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Social and Cultural Aspects of Food Lab
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1
|
|
BIOL 121
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Anatomy and Physiology I
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3
|
|
BIOL 122
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Anatomy and Physiology II
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3
|
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BIOL 234
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Introduction to Molecular & Cellular Biology and Nutrigenomics
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3
|
|
CHEM 110
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Introductory Chemistry
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3
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CHEM 210
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Introductory Organic Chemistry
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3
|
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CHEM 310
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Introductory Biochemistry
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3
|
|
ENGL 160
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Composition and Rhetoric
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3
|
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Complete to Earn DPD
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65 Credits
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ND 300
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Theory of Medical Nutrition Therapy I
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3
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ND 301A
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Food Systems Management I: Management
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3
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ND 301B
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Food Systems Management I: Production
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1
|
|
ND 301C
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Food Systems Management I: Marketing
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0.5
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|
ND 312
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Community Nutrition
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3
|
|
ND 331
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Sports Nutrition in Health Promotion
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3
|
|
ND 379A
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Food Systems Management II: Human Relations
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1
|
|
ND 379B
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Food Systems Management II: Purchasing
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2
|
|
ND 379C
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Food Systems Management II: Food Cost Control & Financial Management
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2
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ND 379D
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Food Systems Management II: Layout & Equipment
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1
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|
ND 391
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Supervised Practice Food Systems Management I
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1
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|
ND 392
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Supervised Practice in Community Nutrition
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1.5
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ND 400A
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Prep for Professional Practice
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1.5
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ND 400B
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Prep for Professional Practice
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1.5
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|
ND 420
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Theory of Medical Nutrition Therapy II
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6
|
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ND 465
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Research in Nutrition and Dietetics
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3
|
|
MATH 155
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Statistics for Behavioral/Social Science
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3
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PSYC 211
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General Psychology
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3
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SOC 211 OR SOC 218
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Introductory Sociology OR Anthropology
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3
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SOC 218
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Anthropology
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3
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In addition to the traditional DPD curriculum requirements, students following the Spanish Emphasis DPD curriculum option must also complete a minimum of 18 credits, approved by the Modern Languages Department, in Spanish before graduation. At least half of these credits must be earned through Marywood University. Additionally, students following this curriculum study abroad in a Latin American country for a portion of the spring semester of their senior year. During the semester abroad, the students complete Spanish credits in addition to any other outstanding required credits to earn their BS in Nutrition and Dietetics/Spanish degree while being immersed in this culture. This curriculum option enhances the graduates’ linguistic and cultural competence and better prepares them to serve the Hispanic population.
Student Resources
From #DayOne, Marywood is here for you each step of the way.
