Studies and Majors

Clinical Nutrition/Nutritionist

Clinical Nutrition/Nutritionist
Clinical Nutrition/Nutritionist Videos


Leading Clinical Nutrition/Nutritionist Schools
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School   (degrees awarded)
Long Island University-C W Post Campus   (36 Bachelors degrees)
New York Chiropractic College   (30 Masters degrees)
Midwest College of Oriental Medicine-Chicago   (23 Bachelors degrees)
Midwest College of Oriental Medicine-Racine   (22 Bachelors degrees)
George Mason University   (18 Postbaccalaureate certificate degrees)
Kent State University at Kent   (15 Masters degrees)
University of North Dakota   (15 Bachelors degrees)
University of Alabama at Birmingham   (14 Masters degrees)
University of Memphis   (13 Masters degrees)
Loma Linda University   (13 Masters degrees)
Meredith College   (13 Postbaccalaureate certificate degrees)
Messiah College   (13 Bachelors degrees)
Long Island University-C W Post Campus   (12 Masters degrees)
Mansfield University of Pennsylvania   (12 Bachelors degrees)
University of Medicine and Dentistry of New Jersey   (12 Masters degrees)
East Tennessee State University   (12 Masters degrees)
Indiana University-Purdue University-Indianapolis   (10 Postbaccalaureate certificate degrees)
Marywood University   (6 Masters degrees)
University of Medicine and Dentistry of New Jersey   (5 PhD research/scholarship degrees)
Kent State University at Kent   (3 Bachelors degrees)
Oregon Health & Science University   (3 Masters degrees)
Immaculata University   (3 Masters degrees)
Logan University   (1 Masters degrees)
Loma Linda University   (1 PhD research/scholarship degrees)
Clinical Nutrition/Nutritionist Description

A program that prepares individuals to apply the principles of dietetics and the biomedical and nutrition sciences to design and manage effective nutrition programs as part of clinical treatment and therapy programs, and to manage health care facility food services. Includes instruction in human nutrition, nutrient metabolism, the role of foods and nutrition in health promotion and disease prevention, nutrition as a treatment regime, planning and directing hospital food service programs, diet and nutrition analysis and planning, supervision of food storage and preparation, special diets, client education, and professional standards and regulations.

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