This course provides instruction on how to conduct a nutrition-focused history and physical examination and how to interpret the findings. Students also learn how to determine a client’s energy needs and methods for determining an individual’s dietary intake based on caloric values and macro- and micronutrient balance.

This course explores normal human physiology with an emphasis on the physiology of the gastrointestinal tract. Students will learn mechanisms and regulation of motor, secretory, digestive, and absorptive functions of the gastrointestinal tract and how they impact human health. The course also introduces students to microbiomics and the role and application of prebiotics and probiotics in health and disease.

This course explores nutrition across the human lifecycle from adolescence and adulthood through older age. Students learn the primary dietary issues, assessment strategies, and dietary recommendations to support health promotion and disease prevention for each of these lifecycle stages.

This course provides students with essential medical knowledge and a broad understanding of human disease with a focus on the pathophysiology of the gastrointestinal tract. Students will also build upon their understanding of microbiomics and the role and application of prebiotics and probiotics in health and disease.

This course explores key concepts in human metabolism and energy production by focusing on the structure, function, and metabolism of carbohydrates, lipids, proteins, nucleotides, water, and alcohol. Students learn about the digestion and absorption of these compounds and how to identify signs and symptoms of insufficiency, deficiency, and excess for application in clinical practice.

This course improves self-care in students to promote personal sustainability and prevent burnout for their well-being as well as for the benefit of their future clients and team members. Through a combination of didactic and experiential learning, students gain an understanding of the importance and impact of self-care practices. An emphasis will be placed on hands-on, practical approaches for making sustainable changes in diet, exercise, stress management, and sleep hygiene to reduce the risk of disease and promote health. As students are empowered with an enhanced capacity for self-care, it is expected that they will be more inclined, and better equipped, to implement these strategies when counseling future clients and/or when leading teams.

This course explores key concepts in human metabolism and energy production by focusing on the structure, function, and metabolism of micronutrients: vitamins, macrominerals, and trace/microminerals. Students learn about the digestion and absorption of these nutrients and how to identify signs and symptoms of insufficiency, deficiency, and excess for application in clinical practice.

This course introduces students to the biochemical actions, physiologic effects, and clinical application of plants, phytochemicals, and zoochemicals. Students will learn the historical and traditional uses of common botanicals and modern, evidenced-based applications. Pharmacognosy, clinical use, indications, dosage, formulations, and safety considerations will be explored.

This course explores the roles of government agencies in regulating the manufacturing, labeling, and advertising of individual foods and dietary supplements and in regulating overall food systems and the food supply. Students also learn about national and international dietary guidelines, potential sources of food contamination, and best practices associated with the safe handling of food.

This course develops students’ information literacy skills by providing instruction on how to critically read, interpret, and apply scientific literature with a specific emphasis on food and nutrition research. Students learn about the hierarchy of evidence, research methodologies, ethics, and data analysis. Upon completion of this course, students will be able to evaluate research findings and apply findings to inform therapies and decisions and substantiate claims.

This course explores nutrition across the human lifecycle through preconception, pregnancy, lactation, infancy, and childhood. Students learn the primary dietary issues, assessment strategies, and dietary recommendations to support health promotion and disease prevention for each of these lifecycle stages.

This course provides instruction on evidence-based dietary patterns to support health and prevent disease. Positive and negative aspects of popular diets (e.g., Mediterranean diet, glycemic index, ketogenic diet, vegan diet, vegetarian diet, paleo diet) and controversial topics in nutrition will be examined. Students will learn how to formulate dietary recommendations for specific individuals to address health-related benefits or concerns and develop a working knowledge of dietary belief systems of commonly encountered ethnic cultures.

This course provides instruction in the interpretation of biochemical and laboratory assessments, both standard and functional, to determine nutrient status and metabolic imbalances. Ethical use of select laboratory testing methods will also be explored. Students will learn how to correlate symptoms and lab results to inform recommendations for nutrition interventions.

This course provides students with a foundational knowledge of nutritional genomics and guidance on how to apply nutrigenomics when developing a personalized nutrition plan. Students will explore current evidence on clinical applications of genetics, epigenetics, and nutrigenomics and the impact of personalized genomics on nutritional biochemistry and human physiology. Upon successful completion of the course, students will receive a Certificate in the Principles of Nutritional Genomics from the American Nutrition Association.

This course is an introduction to the virtual health center experience. Students will learn about the scope of practice of clinical nutrition, related regulations, and how to develop effective nutrition care plans and interventions for clients. Clinical cases used will focus on health promotion, disease prevention, and supporting behavioral change at each stage of human development. Students will learn how to monitor client progress and use effective counseling and behavioral modification skills to help motivate and support behavioral change in clients and enhance clinical outcomes.

The teaching kitchen laboratory helps students translate evidence-based nutritional sciences into practice. Specifically, it allows for hands-on learning of how to prepare foods that promote health and support the management of disease in a manner that is cost-effective, easy, quick, and flavorful. This helps students provide specific dietary counseling to future clients and/or to become role models in practicing smart nutrition and self-care. The goal is to improve students’ confidence and competence in providing evidence-based nutritional advice to patients to support sustainable dietary and lifestyle change.

This course is a virtual health center experience focused on assessment and nutritional management of chronic, noncommunicable diseases. Students will learn how to apply dietary and nutraceutical interventions for the prevention, modulation, and management of individuals with chronic disorders including obesity, cardiovascular disease, insulin resistance, metabolic syndrome, diabetes, autoimmune disorders, osteoporosis, gastrointestinal disorders, and food allergies, sensitivities, and intolerances.

Students will explore the pathophysiology of common chronic diseases and learn how to apply dietary and nutraceutical interventions for prevention, modulation, and management. Conditions covered in this course include obesity, cardiovascular disease, insulin resistance, metabolic syndrome, diabetes, autoimmune disorders, osteoporosis, gastrointestinal disorders, and food allergies, sensitivities, and intolerances.

This course is a virtual health center experience focused on assessment and nutritional management of complex systemic disorders. Students will learn how to apply dietary and nutraceutical interventions (as indicated) for prevention, modulation, and/or management of individuals with complex systemic disorders including eating disorders; renal, hepatic, pulmonary, cognitive/neurodegenerative disorders; psychological and psychiatric disorders; hormonal and endocrine disorders; and hematologic disorders.

Students will explore the pathophysiology of select complex systemic disorders and learn how to apply dietary and nutraceutical interventions for prevention, modulation, and management. Conditions covered in this course include eating disorders; renal, hepatic, pulmonary, cognitive/neurodegenerative disorders; psychological and psychiatric disorders; hormonal and endocrine disorders; and hematologic disorders.

This course is a virtual health center experience focused on the nutritional management of co-morbidities and complex medical disorders. Students will learn about nutritional therapy in immunocompromised individuals (e.g. cancer, HIV-AIDS, and tuberculosis) and nutritional therapy in compromised individuals (e.g., chemotherapy, radiation, dialysis, and surgical procedures).

This course prepares students for success in the business of clinical nutrition from establishing, marketing, and managing a successful clinical practice to monetizing their knowledge in innovative ways. Diverse career paths, regulations, and practice models will be explored including telemedicine.