MASTER OF SCIENCE IN

Nutrition
The doctor of the future will give no
medicine, but will instruct his patient in
the care of the human frame, in diet and
in the cause and prevention of disease.
THOMAS EDISON
Master of Science in
Nutrition
The Master of Science in Nutrition (MScN) degree
program is focused on whole, unprocessed foods and
traditional diets. Our philosophy that Food is Medicine is
represented in every course. The curriculum is designed
to get students out of the classroom and into the
kitchen—depending on the electives chosen, up to half
of the courses have cooking components. With a focus
on clinical nutrition, our graduates can plan a menu and
cook healthy nutritious meals appropriate for different
medical conditions.
Program Outcomes
This program integrates nutritional biochemistry and pathophysiology with
advanced clinical nutrition education. A solid foundation in holistic nutrition and
food systems, as well as skill development in cooking, teaching, and nutrition
counseling prepares graduates to apply their training in a variety of settings.
Students may choose to complete the program in nine months, 12 months or
two years, or to take it concurrently with another degree program at National
University of Natural Medicine (NUNM).

Graduates of this program will:

• Be able to match nutritional therapies to basic diagnoses, design individualized
meal plans for a client, identify nutrition resources for varied environments, and
have a working knowledge of different nutritional assessments.
• Gain proficiency in cooking, recipe development, meal planning, and analyzing
nutrient content of diets to best facilitate dietary changes associated with
optimizing health.
• Be able to teach cooking in one-on-one and
classroom settings. Know how to effectively Potential careers
communicate with physicians, the scientific • Health coaching
community and the general public. Gain • Nutrition counseling
competency in nutrition counseling and
• Integrative healthcare
implementing lifestyle behavioral changes.
team member
• Understand the role social disparities play in
• Personal chef
nutrition and work to develop plans to reduce
injustice in the politics of food. • Food service industry
professional
• Keep up-to-date with scientific literature in
nutrition, strive to learn additional cooking • Community nutrition
skills, and maintain a plan for personal and educator
professional growth.
 Eat food. Not too
much. Mostly plants.
MICHAEL POLLAN

Estimated Program Cost

Current tuition, as of 2016–2017, for the MScN program is $414 per credit. Tuition is
subject to change. Please visit nunm.edu or contact the Office of Admissions for current
information. Students concurrently enrolled in an additional degree program at NUNM
may transfer in applicable course credits.
Total MScN Degree Credits*
Estimated total program cost: $25,754* Core program credits 46
(61 credits x $414/credit + $500 estimated course lab fees)
Elective credits 15
*Tuition and program requirements are subject to change.
Total required credits 61

Admissions Requirements
GPA: 3.0 or higher Essay: How do you intend to use nutrition
(strongly recommended) in your career? (800 words or less)
Course Prerequisites: Personal Statement: Describe your
background in nutrition, nutrition-related
• General Chemistry one course
interests or philosophy in nutrition.
• General Biology one course (800 words or less)
• Math one course Resume: Please include job experience,
Algebra or Statistics internships, extracurricular activities, and
• Psychology one course publications relevant to nutrition.
Recommended Additional Course:
Anatomy and Physiology
Required Courses
Culinary Skills This hands-on course exposes students to the basics of culinary skills,
including proper knife and cooking preparation techniques. Students
develop a solid foundation of kitchen essentials to promote culinary
competence and confidence. These skills are honed through food
preparation, reinforcing nutritional and culinary applications.
Farm to Table Students are trained in the process of local food systems, specifically
increasing awareness of local agriculture and the food service industry.
Students appraise food production, distribution and accessibility. A variety
of class experiences include visiting local farms, farm-to-table restaurants
and farmer’s markets.
Healing Foods I Discover how to use food as medicine in both clinical and culinary
settings. The course examines how bioactive compounds in foods can
influence human metabolism and biochemistry. Foods with specific
properties including anti-inflammatory and detoxifying foods are covered.
Following the course, students are able to identify specific foods that can
be utilized to support health and prevent disease.
Food Policy Investigate the public policy behind food production and distribution,
and the factors that influence policy development. Topics include food
systems, food needs and food safety, environmental sustainability,
accessibility and food labeling.
Fundamentals of This course gives an in-depth look at carbohydrates, proteins, lipids,
Nutrition vitamins, minerals and water; and their roles in health and disease. Areas
of focus include molecular structure, function, digestion, absorption,
metabolism and optimal food sources. Students learn specific dietary
requirements, and how dietary excess or deficiencies present clinically.
Fundamentals This hands-on class emphasizes the objectives of macro- and micronutrient
of Nutrition nutrition, and is taken concurrently with the Fundamentals of Nutrition
Workshop course. Students learn through a variety of culinary experiments and
case-based activities.
Required Courses
Nutritional This course provides a focused examination of the impacts of food and
Biochemistry nutrition on our health at the cellular level.
Pathophysiology Learn about human pathological processes and how they can be influenced
by nutrition.
Nutritional This course introduces clinical and dietary evaluations to determine an
Assessment individual’s nutritional status. This includes anthropometric measurements,
nutritional physical, food frequency questionnaires, diet recall, diet records
and nutrient intake analysis.
Psychology Develop an understanding of the art and science of mindfulness within
of Eating our relationship to food, providing a renewed sense of appreciation and
satisfaction when eating. Each week, students cook a meal together and
practice mindful eating techniques.
Public Health This course gives an overview of factors influencing nutritional health within
and Community the population at large, with a brief examination of public and private
Nutrition agencies and their role in community assessment, policy development, and
public health assurance.
Medical Nutrition Students apply nutritional concepts for specific disease states, including
Therapy gastrointestinal disorders, metabolic concerns, cardiovascular disease
and hypertension, anemia, renal disease and bone health. Students will
synthesize medical and nutrition literature to determine which diets to
implement for each patient type.
Cultural Humility This course explores the broad context of social justice issues within
and Social nutritional settings. Students will consider the complexities of working
Justice with individuals' specific needs. In addition, the course covers the impact
of systems, institutions, and policies that relate to food equity issues.
Health Students learn an integrative health coaching framework that includes
Coaching models of behavior change, goal setting, identifying obstacles to success,
and developing support systems. Skills in motivational interviewing, and
one-on-one and group coaching are highlighted.

Cooking In this course, students learn how to teach others in a kitchen setting.
Pedagogy Students also learn proper food preparation techniques, recipes and menu
development, and food pairings.
Nutritional This course provides an interactive assessment of individual nutritional
Counseling health and status, with determination of detailed nutrient needs to improve
health and minimize risk of chronic disease. Effective strategies are explored
to assure that patient goals are met and maintained to achieve success.

Nutrition Students gain field experience in this course, including opportunities to

Internship observe health practitioners, reinforcing counseling techniques, and the
practical implementation of nutrition education.
Lifecycle Learn the specific nutritional needs and nutrition-related issues during
Nutrition I various stages of the lifecycle. This course focuses on preconception,
pregnancy, lactation and childhood nutrition.
Lifecycle Learn the specific nutritional needs and nutrition-related issues during
Nutrition II various stages of the lifecycle. This course focuses on adolescent, adulthood
and geriatric nutrition in health and disease.
Nutrition can be compared with a chain
in which all essential items are separate
links. We know what happens if one
link of a chain is weak or is missing.
The whole chain falls apart.
PATRICK WRIGHT, PHD
Elective Courses: This is a sample list, additional electives are available.
Personal Learn about individual catering for private service and how to successfully
Chef and incorporate all aspects of food service and preparation. Emphasis is placed
Food Service on food purchasing, menu development, food pairing, food safety and
sanitation, and cooking techniques.
Global and Explore global and federal organizations in the food system; global food
Ecological policy and trade agreements; food production, processing and distribution;
Food Issues food security and access; and a global perspective of sustainability. Students
choose a subject to study in-depth, such as: certifications and labeling;
marketing food to children; GMOs and food health claims.
Global Cuisine This course demonstrates how food availability, local ecosystems, cooking
traditions and cultural differences vary from region to region. Preparation of
regional cuisine each week supports these concepts.
Food Allergies This course provides a detailed look at immunological effects of food
and Intolerance allergies and intolerances, including potential symptoms, diagnosis and
treatment options to reduce health implications.
Therapeutic Students are given a comprehensive examination of commonly prescribed
Diets: Research therapeutic diets, including the DASH, Mediterranean, Paleo, anti-inflammatory,
and Cooking ketogenic, gluten-free and casein-free diets. Nutrition fundamentals, current
research and popular media views are thoroughly explored. Hands-on
preparation sessions provide practical experience with each diet.
Fad Diets This course examines popular diets and how they are marketed and
promoted for weight loss and metabolic issues.
Eating Disorders Learn about abnormal eating patterns, including bulimia, anorexia nervosa
and Intuitive and binge eating. The course includes detailed examination of physiology,
Eating psychology, prevention and treatment of various eating disorders. Intuitive
eating philosophy is explored to understand how the human body can
signal the need for food and nutrition.
Detoxification Examine the body’s natural detoxification processes and how to optimize
and Cleanses detoxification through the use of whole-food nutrition.
Nutritional Discover the importance of nutritional supplements and their use for
Supplements specific health concerns, understand when to use certain nutrients, which
forms found in supplements are best, and appropriate dosing. This course
also examines how nutritional supplements influence human biochemistry.
Gluten-Free Investigate the impacts of gluten on human health and understand
Cooking how gluten can affect physiology. Students learn how to shop and cook
gluten-free with a comprehensive understanding of how to find hidden
ingredients on food labels that may be derived from gluten or wheat.
Sports Nutrition This course investigates the human demands for increased nutritional
support from athletic performance, the timing of meals, and what types
of balanced menus are appropriate to support individual exercise
regimens. Research on sports nutrition supplements to support athletic
training is also discussed.
 The glory of gardening: hands in the dirt, head in
the sun, heart with nature. To nurture a garden
is to feed not just on the body, but the soul.
ALFRED AUSTIN

Elective Courses: This is a sample list, additional electives are available.

Functional Examine functional medicine and its philosophy of incorporating
Nutrition systems biology in supporting human health. This approach of how the
environment impacts each individual on a physiological level is examined
in depth. Emphasis on individualized care is revisited.
Business of Nutritional counseling or being a personal chef requires the knowledge
Nutrition of running a small business. This course teaches students how to launch and
operate a small business, from filing for a business license, to marketing and
basic accounting. Students learn practical skills, such as how to bill insurance
and when to file taxes. Local business experts will guest lecture to discuss
their experiences and provide tricks of the trade. Students will have the
opportunity to develop a business plan on their own.
Cooking with Medicinal herbs do not always have to be taken in pill, powder or
Medicinal Herbs concentrated form. Learn how to incorporate herbs into everyday meals
to support health, gain an understanding of the basics of botanical
medicine, and discover which herbs are best suited to culinary use.
 Elective Courses: This is a sample list, additional electives are available.
Food as Community cooking and nutrition programs have been identified as a key
Medicine in the factor in reducing chronic diseases, such as diabetes and obesity. Learn how
Community to build a successful, community-based, hands-on cooking and nutrition
series from the ground up; including how to navigate project location
development, cultural competency in diverse populations, sustainable
program funding, and cooking workshop management and logistics.

Vegan Diets Vegan diets are plant-based and include fruits, vegetables, whole grains,
legumes, seeds and nuts. A vegan lifestyle choice is becoming more
popular for people trying to lower cholesterol or control obesity. This
hands-on course teaches students to develop healthy and delicious menu
plans as they help their future client’s transition to veganism.

Introduction This course provides an introduction to the science and practice of

to Organic organic agriculture. Students will gain insight into the cultivation of
Agriculture various plant species through scientific literature, lectures, assignments
and case-based projects.
Nutrition Career Planning your career in nutrition involves many steps, including identifying
Strategies your skills and values, researching your options, setting goals, and developing
a plan to achieve those goals. Students engage in self-reflection while
investigating different career options. At the end of the retreat, students
will have a map of their education and goals for future employment.

Nutritional Have you ever wondered if your diet affects your genes? Or, whether your
Genetics genes affect what you can eat? Students in this course will examine the
relationship between genetics, metabolism and diet. Topics include how
diet can affect epigenetic patterns and gene expression, how our metabolic
response to food has been shaped by genetic variation, and how our health
is impacted by the interplay of genetics and diet.
Healing Foods II This course examines how bioactive compounds in foods can influence
human metabolism and biochemistry. Foods with anti-inflammatory, healing,
and nourishing properties are covered; and students will be able to identify
specific foods that can be utilized to support health and prevent disease.

*The MScN program offers nine-month, 12-month and two-year tracks. Contact the Office of Admissions
for more information, or visit nunm.edu/mscn-academic-info.
Master of Science in Nutrition­—12 Month Program*
Course # SUMMER TERM Credits
GSN 502 Culinary Skills 1
GSN 503 Farm to Table 2
GSN 505 Healing Foods I 2
GSN 506 Healing Foods I Practicum 2
GSN 516 Pathophysiology 3
Electives 4
Summer Total 14
FALL TERM
GSN 507 Fundamentals of Nutrition 4
GSN 508 Fundamentals of Nutrition Workshop 1
GSN 514 Nutritional Biochemistry 2
GSN 515 Nutritional Assessment 2
GSN 517 Psychology of Eating 2
GSN 528 Health Coaching 2
GSN 534 Cultural Humilty and Social Justice 1
GSN 500 Nutrition Mentorship 1
Fall Total 15
WINTER TERM
GSN 522 Public Health and Community Nutrition 2
GSN 524 Medical Nutrition Therapy 3
GSN 526 Lifecycle Nutrition I 2
GSN 529 Applied Medical Nutrition Therapy 2
GSN 531 Nutritional Counseling 2
GSN 500 Nutrition Mentorship 1
Electives 4
Winter Total 16
SPRING TERM
GSN 504 Food Policy 2
GSN 532 Nutrition Internship 2
GSN 533 Lifecycle Nutrition II 2
GSN 538 Cooking Pedagogy 2
GSN 500 Nutrition Mentorship 1
Electives 7
Spring Total 16
CORE PROGRAM CREDITS 46
ELECTIVE CREDITS 15
TOTAL REQUIRED CREDITS 61
 Master of Science in Nutrition­—Elective Classes
Course # ELECTIVES Credits
GSN 525E Cultural and Traditional Diets 2
GSN 543E Personal Chef and Food Service 2
GSN 544E Global and Ecological Food Issues 2
GSN 545E Global Cuisine 2
GSN 546E Food Allergies and Intolerances 2
GSN 547E Fad Diets 2
GSN 548E Eating Disorders and Intuitive Eating 2
GSN 549E Detoxification and Cleanses 2
GSN 551E Therapeutic Diets 2
GSN 552E Nutritional Supplements 2
GSN 553E Gluten-Free Cooking 2
GSN 554E Sports Nutrition 2
GSN 555E Functional Nutrition 2
GSN 557E Cooking with Medicinal Herbs 2
GSN 558E Food as Medicine in the Community 2
GSN 559E Vegan Diets 2
GSN 563E Business of Nutrition 2
GSN 564E Nutritional Genetics 2
GSN 566E Intro to Recreational Therapy 2
GSN 567E Healing Foods II 2
GSN 568E Healing Foods II Practicum 2
GSN 571E Intro to Organic Agriculture 2
GSN 577E Nutrition Career Strategies 2

FACULTY HIGHLIGHT
Andrew Erlandsen, ND
Dr. Andrew Erlandsen earned his Doctor of Naturopathic Medicine
degree from National College of Natural Medicine in 2011 (now known
as National University of Natural Medicine). As an assistant professor at
NUNM, Dr. Erlandsen teaches a variety of nutrition courses in the ND,
MSOM, MSiMR and MScN programs. He also teaches courses in clinical
research and mentors MSiMR students on their thesis projects.
Dr. Erlandsen also works with the Food as Medicine Institute at
NUNM. The Institute provides nutrition education for individuals, families and communities
in order to nourish healthy relationships with whole foods and the use of food as medicine to
prevent and reduce chronic disease.
In addition to teaching at NUNM, Dr. Erlandsen maintains a private clinical practice in
Beaverton, Oregon. He sees patients of all ages, for both acute and chronic concerns, and
utilizes the principles of naturopathic medicine to lead his patients to better health.
There is no sincerer love
than the love of food.
GEORGE BERNARD SHAW
 Find something you're
passionate about and keep
tremendously interested in it.
JULIA CHILD

049 SW Porter Street

Portland, OR 97201
nunm.edu | admissions@nunm.edu
503.552.1660 | 877.669.8737
7/2016

NUNM WELCOMES STUDENTS REGARDLESS OF AGE, SEX, RACE, NATIONAL OR ETHNIC ORIGIN, RELIGION, DISABILITY,
VETERAN STATUS, SEXUAL ORIENTATION, GENDER, GENDER IDENTITY, MARITAL STATUS OR FAMILY RELATIONSHIP.