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:

• Integrate core nutrition competencies into current clinical practice and/or professional work.
• Incorporate knowledge of human nutrition and treatment strategies into clinical practice and tailor research projects to develop the evidence base for integrative nutrition.
• Demonstrate an integrated knowledge of nutrition that incorporates biochemical, physiological, environmental, and traditional perspectives.
• Assess the relationship between nutrients and biochemical/physiological processes and the various synergistic, antagonistic effects of nutrients.

This program consists of 11 credits of required courses and 4 credits of elective courses.

Required Courses

• ISCI626 Nutritional Biochemistry (3 cr)
• NUTR601 Redefining Nutrition (1 cr)
• NUTR613 Human Nutrition: Macronutrients and Micronutrients (3 cr)
• NUTR633 Integrative Client Care: Nutrition Assessment, Applied Biochemistry, and Treatment Planning (4 cr)

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.

• NUTR622 Advanced Biochemistry, Pathophysiology, and Assessment (3 cr)
• NUTR634 Diabetes Education: An Integrative Approach (1 cr)
• NUTR641 Life Cycle Nutrition (3 cr)
• NUTR651A Clinical Skills I (2 cr)
• NUTR651B Clinical Skills II (2 cr)
• NUTR663 Sports Nutrition (1 cr)
• NUTR665 Dynamics of Food and Healing (1 cr)
• NUTR668 Culinary Herbs in the Kitchen and Beyond (1 cr)
• NUTR672 Mindful Eating and Nourishment (2 cr)
• NUTR675 Chinese Nutrition Therapy (2 cr)
• NUTR681 Cooking with Whole Foods Lab I (0.5 cr)
• NUTR682 Cooking with Whole Foods Lab II (0.5 cr)
• NUTR683 Cooking with Whole Foods Lab III (0.5 cr)
• NUTR684 Cooking with Whole Foods Lab IV (0.5 cr)
• NUTR686 Cooking with Whole Foods Lab VI (0.5 cr)
• NUTR687 Cooking with Whole Foods Lab VII (0.5 cr)
• NUTR688 Cooking with Whole Foods Lab VIII (0.5 cr)

Course Descriptions

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.

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 profession, 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 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.

Program Format

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.

Program Schedule

For trimester start and end dates, see the Academic Calendar.

The schedule of courses for this program is shown below.

Trimester 1

• ISCI626 Nutritional Biochemistry (3 cr)
• NUTR601 Redefining Nutrition (1 cr)

Trimester 2

• NUTR613 Human Nutrition: Macronutrients and Micronutrients (3 cr)
• Elective courses (2 cr recommended)

Trimester 3

• NUTR633 Integrative Client Care: Nutrition Assessment, Applied Biochemistry, and Treatment Planning (4 cr)
• Elective courses (2 cr recommended)

Licensure

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 https://theana.org/advocate.

Certification

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.

Kathleen Warner, Ph.D.
Department Chair

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

Alexandra Wick
Department Manager

Nissa Lazenby-Wilson, M.S.
Cooking Lab Assistant Manager

Casey Simms, M.A.
Academic Advisor

Laura Steck
Academic Advisor