MASTER OF SCIENCE IN Nutrition National University of Natural Medicine

There is an increasing demand for nutrition professionals that understand how diet can be a powerful tool for treating disease and increasing wellness. In the U.S., many in this growing group of professionals are nutritionists. As clinicians, health coaches, advisors, and educators, nutritionists take a whole-systems approach to food and health.

Working one-on-one with patients, nutritionists use diet to impact chronic conditions like autoimmune disorders and diabetes. However, nutrition is an evolving field. Nutrition professionals are also working to increase food systems' health, create nutrition education programs, evolve regenerative farming practices, and develop therapeutic menus. Whatever their career path, nutritionists share a common goal: to help people find their path to better health with whole-food nutrition.

Understanding the science behind the most fundamental building blocks of our diet, nutritionists have the power to address chronic disease and wellness for individuals and communities.

Our curriculum widens the lens on nutrition to give students a more nuanced perspective on eating and health. With a curriculum focusing on four key areas, we empower our graduates to view each patient and community in a genuinely holistic way.

Clinical nutrition. Learn the complex interactions that nutrients and phytochemicals play within the human body. Thoughtfully evaluate emerging nutrition research.

Community nutrition. Learn population-based nutrition and determinants of health, such as food access, education, and policy. Also, explore economic, cultural, and social influences on nutrition.

Culinary nutrition. Learn the principles and application of food preparation in the teaching kitchen. Develop recipes and menus to support health.

Environmental nutrition. Learn the landscape of local and global food systems, paying specific attention to organic and sustainable practices. Following seed-to-table, explore the relationship between food production and utilization while considering environmental, social, and economic facilitators and barriers of designing healthy communities.