Human Nutrition (Certificate)
The Human Nutrition graduate certificate program is designed to enhance the knowledge and skills of health care professionals, exercise physiologists, and health educators in the area of human metabolism, nutrition assessment, and food systems. Dietitians can explore new areas of study such as integrative and functional nutrition, gerontology, and sustainability. Responsible conduct of research training is provided to enhance students’ ability to work on research projects with nonprofit organizations or other institutions. Graduates of the Human Nutrition graduate certificate program will develop a foundation in nutrition science, be able to identify and evaluate current research on nutrition and health and use evidence-based nutrition strategies. Please note that in most states, only registered and/or licensed dietitians may provide nutrition advice to persons who have an underlying medical condition such as diabetes or heart disease. This certificate does not lead to credentialing as a dietitian.
The 12-credit graduate certificate in Human Nutrition is offered 100% online and will meet the needs of working professionals. Lectures are asynchronous and live class discussions are scheduled at convenient times for students. The courses available to meet the 12-credit requirement are:
FSN 501: Advanced Human Nutrition
FSN 506: Nutritional Assessment
FSN 508: Nutrition and Aging
FSN 524: Responsible Design, Conduct and Analysis of Research
FSN 530: Integrative and Functional Nutrition
FSN 538: Fermented Foods and Probiotics
FSN 542: Sustainability, Nutrition, and Health
FSN 543: Communication in Nutrition and Food Technology
FSN 555: Organic and Natural Foods
FSN 603: Nutrient Changes in the Food System
The Human Nutrition graduate certificate program admission requirements include a baccalaureate degree from an accredited college or university with a minimum GPA of 3.0 on a 4.0 scale, two semesters of college level chemistry, two semesters of college level biology including one course of anatomy and physiology, and one college level introductory nutrition course.