Applied Nutrition and Culinary Medicine Certificate

The Graduate Certificate in Applied Nutrition and Culinary Medicine is an online 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 course work 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.

Admission

Students seeking admission to the proposed graduate certificate must have obtained a baccalaureate degree, prior to the start of the term for which s/he is admitted from a fully accredited U.S. institution of higher learning or from a recognized foreign institution. Additional admission requirements include: 

• An overall grade-point average of 3.00 on undergraduate courses
• An overall grade-point average of 3.00 on all graduate work (as applicable)
• International applicants - The University of Kentucky requires a minimum TOEFL score of 550 (paper-based), 213 (computer-based) or 79 (Internet-based). For IELTS, a minimum mean band score of 6.5 is required.
•  Completion of two or more of the following: a basic nutrition, biochemistry, biology or physiology course, or consent of Certificate Director.
• Provide a current resume/CV
• Provide a letter of interest describing reasons they wish to pursue a certificate in Applied Nutrition and Culinary Medicine.

The Graduate Certificate in Applied Nutrition and Culinary Medicine requires 12 credit hours as follows: