A student taking masters in nutrition online classes

Online Master's in Nutrition Courses

The Human Nutrition Program consists of foundational courses in human physiology and biochemistry which expand into in-depth learnings on macro and micronutrients, biochemical individuality, human development, functional assessment, and nutritional therapeutics. An integrative and holistic perspective is interwoven with an evidence-based approach to assessing and counseling a client. Take Master's in Nutrition online courses without having to leave your home, with the Nutrition MS program at the University of Bridgeport.

Graduate Level Prerequisites

Depending on your undergraduate background, you may be required to take up to 9 credits of graduate level prerequisites listed below.  All prerequisites are offered through UB and can be completed in one term.
NUTR 560 N Anatomy & Physiology (4 credits)
NUTR 560 U Intro to Biochemistry (3 credits)
NUTR 560 V Nutrition Fundamentals (2 credits)

Core Curriculum


A study of the underlying mechanisms of disease and the complex interrelationships between critical systems including respiratory, urinary, cardiovascular, digestive, nervous and endocrine. Lectures will include fluid and electrolyte imbalances, acid and base imbalances, inflammation, hypersensitivity, infection, necrosis, and neoplasms. The influence of various nutrients on systemic function will be stressed. Prerequisite: Anatomy & Physiology I, II.
4 semester hours

The course describes the analytical approaches for searching and interpreting clinical research data reported in the literature using evidence based practice with emphasis on the application of those data in clinical practice. Biological variation, experimental design, data and fact differences, matching analysis to design, integrity in analysis, and bias in design and analysis are considered in detail. Prerequisites    None
3 semester hours


This course addresses the basic chemical and biological principles of living systems, with a focus on the relationship of structure to function, bioenergetics, enzyme kinetics and metabolism.  Structures of interest will be amino acids/proteins, nucleic acids/DNA/RNA, lipids and carbohydrates. Prerequisite 4 credits of Introduction to Biochemistry or 8 credit of Organic Chemistry. Prerequisites Nutr 560A and M
4 semester hours

This course will give students insight into clinical and laboratory procedures for evaluation of nutrient status, including blood, stool, and other tissue analyses, principles of functional assessment, dietary records, questionnaires, case histories, nutritional physical examinations, and anthropometric methods. Prerequisite Nutr 560A, 560M.
3 semester hours


The course covers the basic and clinical aspects of nutrient homeostasis with emphasis on vitamin and mineral metabolism at the cellular and tissue level. Lectures will include specific functions, requirements, sources, assay methods, and effects of deficiencies and excesses of vitamins and minerals. Prerequisite: Nutr 560A, 560M, 560E and 560B.
3 semester hours

This course will focus on the general knowledge and skills needed to educate nutrition clients about food to facilitate healing. It will cover the landscape of the US food system, menu and recipe planning, multiple food theories, fad and medical diets. Cultural and behavioral perspectives on food and nutrition will be addressed.   Cooking methods, food preparation, and safety will be covered.  Pre-requisite Nutr 560 A B , M and E.
4 semester hours


The course encapsulates the biochemistry of disorders arising from acid/base imbalance and the abnormal metabolism of the carbohydrates, lipids, proteins, amino acids, nucleic acids, bile pigments, vitamins and hormones. Inherited disorders of metabolism, the role of enzyme performance in prognosis of biochemical dysfunctions and the meaning and interpretations of clinical laboratory findings both traditional and functional are discussed. Prerequisite Nutr 560A , B, C  E, M and G.
3 semester hours

Nutritional considerations and health-related concerns throughout the life cycle are explored. Pregnancy, lactation, fetal, infancy, childhood, and adolescent growth and development are addressed in detail, in this context. Also considered is the etiology of nutrition-related disorders of adulthood and the elderly. Prerequisites Nutr 560A, B, C ,M,G and E
3 semester hours


This course will include an understanding of the mechanism of action of various nutritional interventions, as well as the role it can play in helping to restore wellness. Students will become familiar with common pharmaceutical treatments, and become aware of possible drug-nutrient interactions, as well as drug-induced nutrient depletions. Students will learn how to incorporate nutrition in a complementary role with conventional treatments. This course will emphasize the importance of incorporating evidence based medicine into nutritional therapeutic decisions. Prerequisites Nutr 560A,B,C,D,E,G,H and M
4 semester hours 

This final semester course will incorporate critical thinking and scientific knowledge as you complete 4 monthly modules on clinical management online with different instructors. You will learn key skills in assessment, clinical test analysis, designing treatment plans for specific common health conditions, weight loss strategies and how to effectively start and grow your nutrition practice. Synchronous data technology will be used to help you learn real-time with your classmates and instructors. Prerequisites Nutr 560A,B,C,D,E,G,F,H , I and M.
4 semester hours

Dual Degree: D.C./M.S. Nutrition

The joint program allows chiropractic students to pursue the M.S. in Human Nutrition while they are working on the D.C. degree.


  • Student must be in good academic standing and have a QPR of 2.75 or greater
  • Completion of chiropractic studies 4th semester
  • Apply to MS program 4th semester of UBSC
  • Recommendation of UBSC Director or Associate Director

Entry Requirements

  • Completed Application (fee waived)
  • Personal Statement of 500 words or less on why you wish to take the program
  • Entry Point: Second term of Nutrition program- to complete your MS at the same time as your DC you must take courses in each of our terms (Fall, Spring, Summer) as outlined below, beginning in your 5th semester of chiropractic school.
  • Transfer Credits Awarded: 19
  • Credits Required: 25

Transfer Credits Awarded

560N Anatomy and Physiology for the Nutritionist- 4 credits
Exempted by AN 511 and PH 521
560U Introductory Biochemistry for the Nutritionist- 3 credits 
Exempted by BC 511 and BC 612 
560V Fundamentals of Nutrition- 2 credits 
Exempted by CN 621 and CN 712 (note transcript from CN 712 must be submitted to NI after 5th semester to waive 560V) 
560A Pathophysiologic Basis of Metabolic Diseases-4 credits 
Exempted by PA 611 and PA 622 
560D Clinical Biochemistry– 3 credits 
Exempted by DX 624 
560M Evidence Based Nutrition 3 credits 
Exempted by PP624 and MB623 

Total credits waived: 19 (9 credits of prerequisites + 10 credits of MS program)

Courses Required

560B Biochemistry of Nutrition- 4 credits 
560E Assessment of Nutritional Status- 3 credits 
560C Vitamins and Minerals- 3 credits 
560G Lifelong Healing with Food-4 credits 
560H Developmental Nutrition- 3 credits 
560F Nutritional Therapeutics- 4 credits 
560K Virtual Clinic-(online)- 4 credits 

Total credits required: 25

Advanced Standing for PA students

University of Bridgeport Physician Assistant students have the opportunity to earn advanced standing in the MS in Nutrition program for several PA courses. The required core courses in the nutrition program will be taken after completion of PA program.


  • Student must be in good academic standing and have a QPR of 2.75 or greater
  • Completion of all coursework in PA program
  • Apply to MS program during last semester of PA program coursework

Entry Requirements

  • Completed application (fee waived)
  • Personal statement of 500 words or less on why you wish to take the program

Transfer Credits Awarded*

NUTR 560N (Anatomy and Physiology for the Nutritionist) (4 credits)
waived by MSPA 511/512/521/522 
NUTR 560U (Introductory Biochemistry for the Nutritionist) ( 3 credits)
waived by undergrad chemistry (2 chem + 1 semester organic or biochemistry) taken within the last 10 years and a grade of B or better
NUTR 560V (Nutrition Fundamentals) (2 credits; 7 week course)

  1. waived by undergrad nutrition course (3 credits) taken within the last 10 years and a grade of B or better
  2. can be taken during a low load clinical rotation while in PA program (it is the students’ responsibility to maintain the needs of the clinical courses while also taking the online course)
  3. can be taken after completion of PA program (note: this would extend the MS program by one semester as this is a prerequisite course to all other courses in the program).

NUTR 560A (Pathophysiology) (4 credits)
waived by MSPA 529/530/533 
NUTR 560M (Evidence Based Nutrition) (3 credits)
waived by MSPA 602/MSPA 671  

Total possible credits waived: 14-16 (16 if 560V is waived); 0-2 credits taken while in PA school or semester following completion of PA program (if 560V is required); total MSNI credits taken: 28-30 (30 if 560V is required)

*All courses must have a grade of B or better to be waived by the Nutrition Institute

Required Courses in MS program:

Prerequisite: NUTR 560V (if not previously waived); 2-credit course not eligible for financial aid if taken alone
1st term: NUTR 560 B,E (7 credits)
2nd term: NUTR 560 C,G (7 credits)
3rd term: NUTR 560 D,H (6 credits)
4th term: NUTR 560 F,K (8 credits)
1 year, 4 months + comp exam= 1.5 years to complete MS in Nutrition

Total credits required: 28-30 (30 if 560V is not previously waived)