Functional Nutrition

Make use of food as a natural medicine. Reduce the risk of disease. Promote vibrant health. Request information today on this life-changing curriculum.


Classes Start: January 9, 2023

Functional Nutrition

The Functional Nutrition track prepares individuals to make better use of food as a natural medicine to reduce the risk of disease and promote vibrant health. The curriculum focuses on a systems biology approach to identifying the root causes of disease and dysfunction; understanding the basic tenets of functional nutrition protocols; exploring traditional foodways and culturally based herbal medicine, as well as translating modern research into recommendations for food selection, recipes, and product development. These courses are appropriate for individuals in healthcare, allied healthcare, food manufacturing, product research and development, hospitality, or food service, and even for those interested in keeping themselves optimally healthy.

After completing the Functional Nutrition track, students are expected to be able to:

  • Use the systems biology approach to nutrition care, taking into consideration an individual’s symptoms, food choices, nutrient intake, lifestyle, environment, and metabolic differences as precipitating factors in disease and impaired health functioning.
  • Provide individualized nutrition guidance, within the scope of practice, for improved health, wellness, and sport performance goals.
  • Translate current research into recommendations, recipes, and preparation techniques that will support optimal health.
  • Evaluate traditional eating patterns and medicine practices as sources for culturally appropriate food recommendations.
  • Evaluate therapeutic recommendations as evidence-based.
Image of someone studying at a table.

Why Rocky Mountain University?

This program is ideal for:

  • Allied health professionals in clinical settings who are looking to expand their knowledge around the role of nutrition in healing and wellness
  • Sport, fitness, and wellness professionals who are looking to better understand nutrition and the role it plays in their athletes’ or clients’ training, performance, recovery, and well-being
  • Chefs, culinary professionals, and food scientists who are looking to better understand the role of nutrients in the ingredients they choose and the menus they create.

This program was developed with the view that food is medicine and food is healthcare. Through this program, healthcare professionals will be able to provide patients with fact-based advice and knowledge on how to promote health through nutrition. For food scientists and culinary professionals, the curriculum will provide the why behind a recipe. Students will gain a greater knowledge of food synergies and how to amplify health benefits in creative ways.

Job Outlook

The Bureau of Labor Statistics predicts jobs for Dietitians and Nutritionists to grow 11% between 2020 and 2030, which is faster than the average. There are a number of careers graduates of the program can pursue, including:

  • Nutritionist
  • Dietitian
  • Food Scientist
  • Health Coach

HS 504 Research Methods
HS 506 Data & Decision Making
HS 507 Evidence-Based Practice
HS 602 Applications of Education Practice

FN 630 Functional Nutrition
FN 635 Therapeutic Functional Nutrition
FN 650 Culinary Medicine and World Food Culture
FN 655 Culinary Medicine and Health Promotion
WE 630 Nutrition and Exercise for Health and Wellness

Admission Requirements

  • Bachelor’s degree from an accredited institution
  • Resume or curriculum vitae
  • 1 letter of recommendation
  • Minimum 3.0 cumulative GPA

Tuition & Financial Aid

University Resource Fee (per semester)

$36 Resource Fee

Additional Information

Optional Thesis (3 credits in semester 6) $1770

Thesis Committee Fee $1050

$590 per credit 

Program Faculty

Request Information