The mission of the Master of Science in Nutrition program is to cultivate nutritionists who utilize evidence-informed personalized medical nutrition therapy to support health through clinical practice, culinary medicine, and education. Graduates emerge equipped with the expertise to translate knowledge into impactful interventions for fostering health and wellness within the individuals and communities they serve.
It’s becoming widely understood that nutrition plays a significant role in health and disease. The old adage “you are what you eat” has never been truer. The Master of Science in Nutrition (MScN) degree program focuses on diets that are based on whole, unprocessed foods and integrates nutritional biochemistry and pathophysiology with advanced clinical nutrition knowledge. An active-learning curriculum provides a solid foundation in holistic nutrition and food systems, complemented by skill-training in cooking, teaching and nutritional counseling. Students choose a curriculum track, clinical or culinary, to better refine their program and prepare for a career in the field of nutrition.
Nutrition is a dynamic science with new research findings constantly being published. As we continue to learn about the complex relationship between food and human metabolism, there is no argument that whole and minimally processed foods are better for reducing disease risk. Fruits, vegetables, nuts and seeds provide us with many beneficial nutrients beyond vitamins and minerals. However, each individual also has their own unique nutritional needs. No one diet is right for everyone. Focusing on each person as an individual allows for variation of dietary needs that provide the best nutritional support possible.
Nutrition books are top sellers, demonstrating that the public wants more information about nutrition. Simultaneously, chronic preventable diseases associated with lifestyle-related risk factors are on the rise. This paradox demonstrates that nutrition knowledge is not translating to individuals’ ability to make dietary changes. People need help and support to make significant behavioral changes. In order to make nutrition accessible to every individual in every community, we need a nutritional philosophy that embraces cultural preferences. We need to treat food as medicine.
Program Concentrations
The Master of Science in Nutrition (MScN) program offers two distinct curriculum concentrations, allowing students to tailor their education to their professional goals and personal interests within the dynamic field of nutrition. The Master of Science in Nutrition - Clinical Concentration is accredited by the Accreditation Council on Nutrition Professional Education (ACNPE), a programmatic accrediting agency for master’s degree programs in clinical nutrition. For information, visit: https://acnpe.org/
Clinical Nutrition
The Clinical Nutrition concentration is designed for students who aim to work in healthcare settings or pursue advanced practice in medical nutrition therapy. This track offers comprehensive training in clinical assessment, disease-specific evidence-based nutrition interventions, and health coaching. In addition to clinical content, students also gain culinary skills and knowledge to enhance their ability to design personalized, health-promoting meals for patients and clients.
Key Focus Areas:
- Medical Nutrition Therapy (MNT)
- Nutritional biochemistry
- Patient-centered care and interdisciplinary collaboration
- Clinical assessment tools and techniques
- Culinary skills for creating therapeutic, nutritious meals
Career Paths May Include:
- Clinical nutritionist – Certified Nutrition Specialist (CNS) eligible
- Research or academic roles in medical nutrition
- Nutrition consultant for healthcare organizations
Professional Certification
The Master of Science in Nutrition - Clinical concentration is an ACNPE-accredited program. As such, graduates meet the robust educational (degree and coursework) eligibility requirements for the Certified Nutrition Specialist (CNS) credential offered by the Board for Certification of Nutrition Specialists (BCNS). The CNS credential is a pathway to state licensure in many states. Other eligibility requirements for the CNS include 1000 hours of Supervised Practice Experience (SPE) and a passing score on the Certification Examination for Nutrition Specialists. The Master of Science in Nutrition - Clinical concentration provides students with a pathway to SPE opportunities and offers some of the SPE hours required by the BCNS.
Culinary Nutrition
The Culinary Nutrition concentration is ideal for students who want to blend culinary arts with nutritional science to promote health through food. This hands-on track emphasizes cooking techniques, culinary medicine, and translating nutrition evidence into practical, delicious solutions.
Key Focus Areas:
- Culinary techniques and kitchen skills
- Culinary medicine and food as medicine
- Behavior change and nutrition communication
- Recipe development and menu planning
- Food marketing and communication
Career Paths May Include:
- Culinary nutrition educator or instructor
- Culinary medicine specialist in clinical or community settings
- Wellness and health coach
- Program developer for public health or corporate wellness initiatives
A Strong Foundation for Any Path
Both tracks share a rigorous foundation in nutritional science and public health, with track-specific electives and practical experiences tailored to your area of interest. Whether you’re preparing to work in clinical healthcare or community-based food education, our program equips you with the knowledge and skills to lead with confidence.
Program Outcomes and Competencies
The Master of Science in Nutrition program is a practice-based curriculum that facilitates advanced skills in scholarly learning and professional training in the field of nutrition. Students learn fundamental knowledge and application of integrative nutrition in the following focus areas:
- Clinical Nutrition: Students learn the complex interactions that nutrients and phytochemicals play within the human body and how deficiencies can result in subclinical and clinical conditions. Through careful analysis, nutritional interventions are designed and optimized to reduce disease and support quality of life at the individual level.
- Community Nutrition: Students are trained in population-based nutrition and determinants of health, such as food access, education and policy. Exploration of various components include economic, cultural and social influences.
- Culinary Nutrition: Students become proficient in the principles and application of food preparation as it pertains to healthy recipe and menu development. Emphasis is placed on the use of food as medicine to support health and minimize risk of chronic disease.
- Environmental Nutrition: Students examine the local and global food systems, paying specific attention to organic and sustainable practices. Following seed-to-table, students explore the relationship between food production and utilization, considering environmental, social and economic facilitators and barriers of designing healthy communities.
Students in the MScN program will be prepared to meet the following program outcomes and competencies:
Outcome 1: Biomedical Science – Discuss nutritional science and how it impacts human health and metabolism.
- Describe the digestion, absorption, distribution and metabolism of carbohydrates, fats, proteins, vitamins, minerals and phytonutrients
- Identify nutrients in foods and explain specific functions in maintaining health.
- Discuss basic human physiological mechanisms and pathophysiology.
- Detail biochemical pathways influenced by macro- and micronutrients.
- Correlate nutrition’s influence on disease prevention and risk.
Outcome 2: Skills Expertise – Develop necessary tools to effectively apply nutrition knowledge in clinical, educational and culinary settings.
- Perform nutritional assessment including anthropometric, biochemical, clinical, and dietary evaluation.
- Perform effective nutrition counseling resulting in a client’s successful implementation of lifestyle behavioral changes.
- Apply skills in cooking, recipe development and meal planning.
- Match nutritional therapies to medical diagnoses.
- Effectively communicate with healthcare practitioners, the scientific community, and the general public in written documents and oral presentations.
- Demonstrate how to locate, interpret, evaluate and use literature to make ethical evidence-informed practice decisions.
Outcome 3: Ethics – Apply professional, ethical and legal standards within the scope of one’s professional practice.
- Discuss the role social disparities play in nutrition.
- Describe disparities in food access and discuss ways to reduce injustice in the politics of food.
- Behave professionally in a manner that is empathic, ethical and culturally aware.
- Provide culturally competent nutrition services for individuals and communities.
Outcome 4: Personal and Professional Growth – Cultivate an ongoing practice of scholarly activity that promotes a career in a continually evolving profession.
- Understand one’s professional role within the context of the broader nutrition and healthcare community.
- Recognize professional interests and communicate career goals.
Elective Courses
Nutrition students are required to complete 6 elective credits for the purpose of enhancing the breadth of their education. In addition to nutrition electives, students may also take graduate-level elective courses through the College of Naturopathic Medicine, College of Classical Chinese Medicine, and School of Undergraduate and Graduate Studies (if course prerequisites are met).
Students enrolled in concurrent programs are required to complete the number of elective credit hours of the program that has the greater number of electives between the two programs.
Two Year (on-campus or online)
This is the standard program track, beginning in fall of the first year and ending in spring of the second. The on-campus and online curriculum layouts are the same, except the online students complete GSN502 Culinary Skills during the 2nd term of the program.
