Applied Nutrition and Culinary Medicine Certificate

The Graduate Certificate in Applied Nutrition and Culinary Medicine is an online, 12-credit program. This unique graduate certificate is a collaborative effort across the Colleges of Medicine, Health Sciences, and Agriculture, Food and Environment, leveraging faculty expertise from biomedical, clinical and applied sciences. Core coursework explores nutritional approaches to various disease states and practical culinary strategies to bridge dietary recommendations with application. Elective courses allow students to tailor their graduate certificate to the needs of their practice or discipline, while also presenting the latest research concerning drug and nutrient interactions, approaches to community program development, and the physiologic basis for (or against) various dietary supplements. This graduate certificate aims to provide a better understanding and appreciation for the importance of nutrition education for health professionals (physicians, nurses, physician assistants, physical therapists and medical professionals in postgraduate training, etc.) in multiple disciplines, and to recognize the importance of engaging registered dietitians to enhance health outcomes in patients. Post baccalaureate students interested in graduate nutrition education that meet the prerequisite requirements will also be considered for admission.