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Nutritionist 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.

Core Curriculum


This course is a presentation of human anatomy and physiology by the systems approach, first discussing the normal anatomy followed by the physiological concepts of each system. The student also ends up learning from one another via the Discussion Board, using peer-reviewed and scholarly papers to support their answers. The first part of the course deals with the chemical, cellular, and the tissue levels of the human body. After these general concepts are completed, the remainder of the course will cover the integumentary, skeletal, muscular, nervous, endocrine, cardiovascular, respiratory, digestive, urinary and reproductive systems.

A review of basic general chemistry topics including atomic theory, periodic law, chemical bonding, chemical reactions, kinetics, acids and bases, and organic chemistry topics including isomerism, and physiochemical properties of various functional groups. Biochemical properties of carbohydrates, lipids, proteins, and nucleotides will also be discussed

This course is designed to give a basic overview of the role of food in human health.  Emphasis will be placed on the role of macro- and micronutrients in human health plus issues that affect this relationship.  These include digestion, absorption, metabolism, and energy balance.


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


The course reviews the static and dynamic aspects of the biochemistry of carbohydrates, lipids, amino acids, proteins, nucleic acids, hormones and vitamins in the healthy individual. Cations, anions, enzyme kinetics, and integration and control mechanisms of the various metabolic pathways are discussed. Prerequisite 4 credits of Introduction to Biochemistry or 8 credit of Organic Chemistry. Prerequisites Nutr 560A and M
4 semester hours

Clinical and laboratory procedures for evaluation of nutrient status, including blood and other tissue analyses, principles of functional assessment, dietary records, questionnaires, case histories, physical examinations, and anthropometric methods are covered extensively.  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 teach advanced biochemical assessment using critical analysis of client history with clinical testing from a functional medicine perspective. Functional lab testing will be evaluated in detail with case studies. Topics will be relevant to preventative as well as therapeutic  nutrition care. Prerequisites Nutr 560A, B, C, D, E, G.H and M
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

A study of the use of herbs in nutritional practice. Lectures include the mechanism of action, pharmacological/toxicological properties, clinical applications, product standardization, and recommended dosage of individual herbs. Prerequisites Nutr 560A, B, C, D, E, G, F, H, I and M.
3 semester hours

An elective course is offered for students wishing to pursue doctoral studies which may require a thesis based master’s degree as a prerequisite, but does not count towards the 50 credits required for graduation.

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 3.0 or greater
Completion of chiropractic studies 5th semester
Apply to MS program 4th semester
Recommendation of UBCC Dean or Associate Dean

Entry Requirements

Completed Application (fee waived)
Personal Statement of 500 words or less on why you wish to take the program
Entry Point: Third Term of Nutrition Program – to complete your MS at the same time as your  DC you must take 2 courses in each of our terms as outlined below, Fall, Spring and Summer from 5th semester on of chiropractic school.

Transfer Credits Awarded

560A-Pathophysiologic Basis of Metabolic Diseases-4 credits
Exempted by PA 611 and PA 622
560B-Biochemistry of Nutrition- 4 credits
Exempted by BCS 511 and BC 612
560C Vitamins and Minerals 3 credits
Exempted by CN621 and CN712
560D-Clinical Biochemistry– 3 credits
Exempted by DX 624
560M Evidence Based Nutrition 3 credits
Exempted by PP624 and MB623
*Note: Transfer credit requires a “B” or better in corresponding UBCC coursework
Total credits waived: 17

Courses Required
560E-Assessments of Nutritional Status- 3 credits
Term 2 Spring or Summer
560G Lifelong Healing with Food- 4 credits
Term 3 Fall or Summer
560H-Developmental Nutrition- 3 credits
Term 4 Fall or Spring
560I-Functional Medicine and Nutrition -3 credits
Term 5 Spring or Summer
560F-Nutritional Therapeutics- 4 credits
Term 5  Spring or Summer
560K-Virtual Clinic-(online)- 4 credits
Term 6 Fall Spring

Total credits required 24