COVID-19 PANDEMIC UPDATE: This program will next enroll students for the Fall 2023 trimester. This program will be delivered in its standard online format; the program can be completed by taking only online classes, and there are no requirements to come to campus.
The Doctor of Clinical Nutrition (DCN) program explores the principles and practice of functional nutrition to develop the next generation of leaders in the field. Functional nutritionists evaluate biological, environmental, dietary, and lifestyle factors to address each individual’s unique health goals and needs. Students build the skills and knowledge to provide advanced nutrition care that incorporates personalized, evidence-informed plans. Research skills are emphasized, and students prepare publishable case report manuscripts. The program can be completed entirely online in 8 trimesters.
Eligible applicants include those with certain master’s degrees and RD/RDNs with a bachelor’s degree (details below).
The Doctor of Clinical Nutrition program is designed for nutritionists, registered dietitians, other clinicians, educators, and researchers, who seek the high-level knowledge and skills to work in cutting-edge private practice or integrative medicine settings and contribute to the advancement of functional nutrition as a core discipline in healthcare. The program is open to individuals who hold specific master’s degrees (details below) and to registered dietitians (RDs)/registered dietitian nutritionists (RDNs) whose highest degree is a bachelor’s degree. RD/RDNs can enter the program without first earning a master’s degree.
Graduates are equipped with the tools they need to expand the types of clients and cases they work with, including individuals with complex clinical conditions. Graduates will hold the title doctor (Dr.), enhance their stature with clients and other healthcare professionals, and expand their job opportunities and career paths.
The Doctor of Clinical Nutrition program is a professionally-oriented, clinical doctoral program designed to educate students in all aspects of functional nutrition. Functional nutrition uses a holistic, flexible, and personalized approach to address each individual’s unique health goals and needs. Functional nutritionists consider the root causes of symptoms, the relationship between environmental and lifestyle factors, genetic predisposition, core biological functions and imbalances, and disease expression to inform clinical assessment and recommendations.
The program reinforces and builds on students’ existing skills and knowledge in research literacy, ethics, and foundational nutrition; provides specialized coursework in nutritional genomics, environmental health, nutrition-focused physical exam, and case report writing; and explores advanced functional nutrition care in gastrointestinal, immune, cardio-metabolic, neurological, energy metabolism, and endocrine health. The program culminates with either applied practice within a clinical setting or an advanced clinically-oriented project.
There are two entry pathways for this program:
Trimester of Entry: | Fall, Summer | |
Application Priority Deadline: | Application deadline by Trimester | |
General Requirements for all applicants: |
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There are two entry pathways for this program:
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Degree must be from a degree-granting college or university accredited by an accrediting body recognized by the U.S. Department of Education, with a minimum of a 3.0 GPA, or if a school uses a Pass/Fail system, passing grades in all coursework.
Coursework must be from a degree-granting college or university accredited by an accrediting body recognized by the U.S. Department of Education. |
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ENTRY PATHWAY 2: Program Specific Requirements for the Registered Dietitian (RD/RDN) Bachelor’s Degree Pathway: |
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This program consists of 44 credits of required courses.
Choose one of the following for 3.0 credits:
Choose one of the following for 3.0 credits:
Course descriptions are available in the Academic Catalog.
Individuals who are Institute for Functional Medicine (IFM) Certified Practitioners are eligible for 3 credits of advanced standing and will only need to complete 41 credits of coursework at MUIH. Such students are exempt from taking NUTR801 (3 cr). Advanced standing recognizes students’ certified learning in nutrition at the doctoral level. Advanced standing reduces credits, costs, and time to program completion for IFM Certified Practitioners.
To receive advanced standing, students MUST submit official documentation of their IFM certification BEFORE starting their first class at MUIH. Such documentation is only required to receive advanced standing; it is not required for admission into the program.
Students who complete the Doctor of Clinical Nutrition program will be able to:
This program is offered in the online format. Click here to view MUIH’s definition of online, hybrid, and on-campus course and program formats.
The program includes 1-2 weekends where you may be expected to participate in a synchronous (real-time) online classroom.
For trimester start and end dates, see the Academic Calendar.
Students who start the program in the Fall trimester will follow the schedule below. Students who start the program in the Summer trimester will take NUTR801 Principles of Integrative & Functional Nutrition (3 cr) in the Summer trimester instead of the Fall trimester as shown below.
Trimester 1
Trimester 2
Trimester 3
Trimester 4
Trimester 5
Trimester 6
Trimester 7
Trimester 8
Course Code | Cost per Credit | # of Credits | Tuition Cost* |
---|---|---|---|
All Courses | $1039 | 44 | $45,716 |
Total | 44 | $45,716 |
*Prices subject to change. Tuition costs are for illustrative purposes only.
Timeline
Average Credits per Trimester | Typical Completion Time |
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6 | 9 Trimesters |
Additional Fees
Fees | Cost |
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Application Fee | $50 |
Non-Refundable Tuition Deposit | $150 |
University Fee (per trimester) | $275 All students, including students taking a voluntary break in enrollment. Click here to learn more about the fee. |
Late Registration Fee |
$75/course After registration deadline and before start of the schedule adjustment period for current students$150/course During the schedule adjustment period for current and new students who have confirmed before the late confirmed student registration period begins |
Clinical Practice Toolkit Fee | $100 One time fee for Doctor of Clinical Nutrition and M.S. in Nutrition and Integrative Health students (1st trimester) |
Cooking Lab Fee | NUTR 681 – $40/course NUTR 682 – $40/course NUTR 683 – $45/course NUTR 684 – $45/course NUTR 686 – $30/course NUTR 687 – $40/course NUTR 688 – $40/course |
Cooking Kit Fee | $225 M.S. in Nutrition and Integrative Health students (1st trimester) and other students taking cooking labs (NUTR 681 – 689) |
Herb Kit Fee | Students enrolled in the following herbal medicine courses: HRB 605 $160 HRB 614 $185 HRB 622 $150 HRB 642 $220 HRB 653 $85 HRB 705 $180 Due to international customs requirements, we do not ship herb kits outside of the United States Facilities/Food fee: HRB 636 $175 |
Credit Card Adjustment Fee | 2.75% of amount paid by credit card |
Graduation Fee | $75 |
Course Code | Cost per Credit | # of Credits | Tuition Cost* |
---|---|---|---|
All Courses | $1039 | 44 | $45,716 |
Total | 44 | $45,716 |
*Prices subject to change. Tuition costs are for illustrative purposes only.
Timeline
Average Credits per Trimester | Typical Completion Time |
---|---|
6 | 8 Trimesters |
Additional Fees
Fees | Cost |
---|---|
Application Fee | $50 |
Non-Refundable Tuition Deposit | $150 |
University Fee (per trimester) | $275 All students, including students taking a voluntary break in enrollment. Click here to learn more about the fee. |
Late Registration Fee |
$75/course After registration deadline and before start of the schedule adjustment period for current students$150/course During the schedule adjustment period for current and new students who have confirmed before the late confirmed student registration period begins |
Clinical Practice Toolkit Fee | $100 One time fee for Doctor of Clinical Nutrition and M.S. in Nutrition and Integrative Health students (1st trimester) |
Cooking Lab Fee | NUTR 681 – $40/course NUTR 682 – $40/course NUTR 683 – $45/course NUTR 684 – $45/course NUTR 686 – $30/course NUTR 687 – $40/course NUTR 688 – $40/course |
Cooking Kit Fee | $225 M.S. in Nutrition and Integrative Health students (1st trimester) and other students taking cooking labs (NUTR 681 – 689) |
Herb Kit Fee | Students enrolled in the following herbal medicine courses: HRB 605 $160 HRB 614 $185 HRB 622 $150 HRB 642 $220 HRB 653 $85 HRB 705 $180 Due to international customs requirements, we do not ship herb kits outside of the United States Facilities/Food fee: HRB 636 $175 |
Credit Card Adjustment Fee | 2.75% of amount paid by credit card |
Graduation Fee | $75 |
Licensing requirements for nutritionists vary by state. Students are advised to check and stay apprised of the educational requirements for professional licensure in their state. To learn the most up-to-date laws and regulations, please refer to each state’s board of nutrition/dietetic practice. In addition, the American Nutrition Association provides a summary of nutrition licensing laws in each state; students are advised to read the entire state law for full detail.
The Board for Certification of Nutrition Specialists (BCNS) administers the advanced certification for personalized nutrition practitioners: Certified Nutrition Specialist (CNS). Depending upon a student’s prior clinical training, the Doctor of Clinical Nutrition may complete the educational requirements needed for graduates to sit for the CNS exam. BCNS also requires that applicants complete 1000 hours of supervised practice experience and pass the CNS Certifying exam. The board reviews each applicant individually to determine eligibility. Interested individuals are encouraged to check for the most recent requirements with the Board for Certification of Nutrition Specialists at https://theana.org/advocate. certify.
Graduates of the Doctor of Clinical Nutrition are eligible to apply to become a Diplomate of the American Clinical Board of Nutrition. This board requires that applicants hold a professional doctorate and have at least 300 hours of nutrition education and a minimum of two years practice experience and write an article or paper on a nutritional topic that could be published. Interested individuals are encouraged to check for the most recent requirements with the American Clinical Board of Nutrition at acbn.org.
The Clinical Nutrition Certification Board (CNCB) reviews each applicant individually. They review all transcripts to determine eligibility. Interested individuals are encouraged to check for the most recent requirements with the Clinical Nutrition Certification Board at cncb.org.
The Doctor of Clinical Nutrition prepares students for careers in integrative health practices and health care organizations; to serve as educators in communities, in schools and in colleges and universities; to work in government agencies and/or policy settings; and to be leaders in the field of integrative and functional nutrition. Graduates will hold the title doctor (Dr.), enhance their stature with clients and other healthcare professionals, expand the types of clients and cases they work with, and expand their job advancement opportunities.
Graduates of MUIH’s nutrition programs are employed in a variety of settings including private practice; integrative group practices; nutrition clinics; health care systems; hospitals; community, non-profit, and outreach organizations; state and local health departments; school systems; culinary organizations; athletic and recreational organizations; and colleges and universities. Many graduates chose to have a portfolio career in which they have multiple positions and employers within one or more professions, rather than one full-time job. A portfolio career provides such individuals with variety in their work life and the opportunity to develop a wide and varied professional network.
The U.S. Bureau of Labor and Statistics indicates jobs for nutritionists and dietitians are projected to grow 7% from 2021 to 2031. The role of food in preventing and treating diseases, such as diabetes, is now well known. More dietitians and nutritionists will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health.
Take a look at what our Doctor of Clinical Nutrition program offers and how MUIH is the choice for you!
James Snow D.C.N.
Department Chair
Eleonora Gafton, D.C.N.
Program Director, Cooking Labs
Elizabeth Owens, M.S.
Director, Experiential Programs
Jennifer Swetz, M.S.
Nutrition Clinic Coordinator
Alexandra Wick
Department Manager
Nissa Lazenby-Wilson, M.S.
Cooking Lab Assistant Manager
Casey Simms, M.A.
Academic Advisor
Laura Steck
Academic Advisor