The Post-Master’s Certificate (PMC) in Nutrition and Integrative Health provides evidence-based nutrition training specifically for health professionals and those with advanced science training and integrates a biochemical and molecular understanding of nutrition into a broader context of whole food healing and whole person health and wellness care. MUIH offers the only PMC in Nutrition and Integrative Health in the U.S., and it is one of the few nutrition programs to offer whole foods cooking labs that apply nutrition theory. This program sets graduates apart from their peers with core competencies and broader expertise and patient and client reach in the rapidly growing field of holistic, integrative nutrition. This 15-credit program can be completed fully online in 3 trimesters (one year).
This program is designed for licensed health professionals and those with advanced science training and provides the opportunity to gain core competencies in the field of holistic nutrition, and to complement and enhance their primary field of expertise. A variety of licensed health professionals will find this program useful and relevant to their work including physicians, physician assistants, registered nurses, nurse practitioners, acupuncturists, herbalists, physical therapists, occupational therapists, dentists, pharmacists, osteopaths, and chiropractors. The certificate provides licensed health care providers with skills and knowledge in the field of nutrition to address patient and client health concerns and to educate patients and clients on the role of whole foods and nutrition supplementation in the maintenance of health and wellness.
This program provides a contextualized understanding of nutritional science and biochemistry, through exploration of traditional dietary practices and a critical evaluation of current paradigms of nutrition, food, and health. Students integrate a biochemical and molecular understanding of nutrition into a broader context of whole food healing and whole person health and wellness care. Of the 15 credits required for this program, students take 11 core credits and 4 elective credits. Elective courses provide the opportunity to focus on particular applied areas of interest, including sports nutrition, mindful eating, whole food preparation, diabetes education, or Eastern nutrition philosophy. The program provides students the opportunity to study in a cohort of like-minded healthcare professionals in a scholarly community entirely centered on wellness. Together, students focus on practical patient/client applications such as creating treatment plans using whole foods and nutritional supplementation, helping patients distinguish between food fads, trends, and sound nutrition information, and learning to apply and teach whole foods cooking.
Upon completion of this program students will be able to:
This program consists of 11 credits of required courses and 4 credits of elective courses.
The program consists of 4 credits of elective courses. Choose a total of 4 credits from the following elective course options. Elective offerings vary by trimester – check the Schedule of Courses for availability.
Course descriptions are available in the Academic Catalog.
The role of food in preventing and treating a variety of illnesses is now well known and recognized, and more health care professionals will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health. Health care professionals with advanced nutrition skills and knowledge will support the continued projected growth of healthcare occupations in the U.S. The U.S. Bureau of Labor and Statistics projects healthcare occupations to grow 14% from 2018 to 2028, much faster than the average for all occupations. The growth rate for nutritionists and dieticians is projected to be 11%, much faster than average during this same time period. 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. This program is delivered in peer cohort format.
For trimester start and end dates, see the Academic Calendar.
The schedule of courses for this program is shown below.
Licensing requirements for nutritionists vary by state. To learn the most up-to-date laws and regulations, please refer to each state’s board of dietetic practice, or go to nutritionadvocacy.org.
Graduates of the Post-Master’s Certificate in Nutrition and Integrative Health may meet the eligibility requirements of several national nutrition boards. Eligibility will be contingent upon prerequisite courses completed prior to entry into the Post-Master’s Certificate program. Please contact the appropriate board with questions, and review licensing laws by state for the most up-to-date information.
Depending upon a student’s prior clinical training, the Post-Master’s Certificate in Nutrition and Integrative Health may complete the educational requirements needed for graduates to sit for the CNS exam. The Board for Certification of Nutrition Specialists (BCNS) also requires that applicants complete 1000 hours of supervised practice experience and pass the BCNS 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.
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.
Requires at least one herbal elective course. Interested individuals are encouraged to check for the most recent requirements with the Holistic Nutrition Credentialing Board.
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.