The Post-Baccalaureate Certificate (PBC) in Sports Performance and Integrative Nutrition offers graduate-level education that prepares individuals to blend foundational knowledge in holistic nutrition with a broader perspective on the role of nutrition in sports and athletic performance. MUIH’s program is the only one to combine a holistic view of the impact of nutrition, physical and mental performance in sports, and an emphasis on whole foods cooking. Students examine diets that maximize nutrients and learn how to plan and prepare meals to support both physical and mental athletic performance. Additionally, this certificate offers the high standard of academic credit and a credential valued in the professional workplace. This 13-credit program can be completed fully online in eight months (two trimesters).
This program is designed for a variety of sports performance, athletic training, and fitness professionals, nutritionists, and registered dieticians who seek to increase the breadth and depth of their knowledge and skills in nutrition. Such professionals work with individuals and/or groups, and also include personal trainers, strength and conditioning coaches, athletic and sports trainers and coaches, exercise specialists. The certificate increases the depth and breadth of knowledge and skills in this specialty area and provides additional and complementary areas of expertise to these and other positions. This in turn equips these individuals with a unique set of knowledge and skills to increase their career advancement opportunities and marketability. Individuals well prepared to enter this program are those with bachelor’s degrees in nutrition, dietetics, exercise science, kinesiology, athletic training, fitness, or health, or who hold an unrelated Bachelor’s degree plus a formal health and wellness coaching training certificate.
This program prepares students with the knowledge and skills to enhance sports performance through the application of scientific and holistic nutritional principles and practices. Using an evidence-based approach, students will explore the fundamental role of nutrition in sports performance and explore how supplements, caffeine and hydration exert their effects. It equips students with the skills to plan diets and prepare meals that maximize nutrients and support athletic performance. Unique to MUIH’s program is the opportunity to participate in a whole foods cooking lab focused on athletes. In keeping with the philosophy and mission of MUIH, the program stresses the concept of self-care – that health and education should be applied to oneself before it can be applied to others – at the same time as it supports organizational structures and benefits that encourage such self-care.
Upon completion of this program students will be able to:
The program consists of 13 credits of the following required courses:
Course descriptions are available in the Academic Catalog.
Increasing and significant interest and demand in both nutrition and sports have led to a need for well-educated professionals in both fields, especially those with expertise at their intersection. The role of nutrition in sports performance has been demonstrated through evidence-based research, and the American College of Nutrition identifies nutrition education as the ninth hottest area of nutrition research for 2020. Nutrition participates in the overall growth of the health care industry, which the U.S. Department of Labor and the U.S. Bureau of Labor Statistics see as leading job growth, projecting this sector to grow 14% from 2018 to 2028, much faster than average for all occupations. Occupations specifically related to the intersection of sports and nutrition are projected to have strong growth in the U.S. during the same time period. This includes a much faster than average growth rate for dietitians and nutritionists (11%), athletic trainers (19%), fitness trainers and instructors (13%), and athletic coaches (11%), and a faster than average growth rate for, exercise physiologists (10%), and athletic coaches (13%). As a result of this expanding job market, sports nutritionists find employment positions in a variety of settings that allow for the combination of physical training and sports with nutritional concepts, including private practices, colleges and universities, sports organizations, athletic clubs, food corporations, and rehabilitation centers. View more about career opportunities.
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.
For trimester start and end dates, see the Academic Calendar.
The schedule of courses for this program is shown below.
|Trimester of Entry:||Fall|
|Application Priority Deadline:||Application deadline by Trimester|
|Program Specific Requirements:||Complete Essay Questions in application:
Kathleen Warner, Ph.D.
Liz Lipski, Ph.D.
Director, Academic Development
Eleonora Gafton, M.S.
Program Director, Cooking Labs
Elizabeth Owens, M.S.
Director, Experiential Programs
Jennifer Swetz, M.S.
Nutrition Clinic Coordinator
Nissa Lazenby-Wilson, M.S.
Cooking Lab Assistant Manager
Casey Simms, M.A.