This online degree involves the study of food for use in caring for disease and remaining healthy. Students in this field learn about the nutrients in an assortment of foods, how food is processed in the body, as well how to develop the most appropriate meal plans for people with common health concerns.

Syllabus

Fundamentals of Anatomy and Physiology:
This module introduces learners in the allied health field with little or no prior biology knowledge to anatomy and physiology. Content is organized according to body systems, and focuses on the body working together to promote homeostasis.

Understanding Nutrition in Detail
This  module outlines the essentials of nutrition that is at the forefront of the latest advances in human nutrition-helping you understand what the scientific facts tell us about human nutrition and health.
                              
Nutrition and Diet Therapy:
This module provides core nutrition concepts and up-to-date clinical content at a level that is accessible to the range of health care team members who are responsible for a client's nutrition needs. It also provides the basic facts and a wealth of practical information needed to assume their responsibility for nutrition care.
 
Diet and Nutrition in Critical Care
This module encapsulates the latest treatments and procedures to meet the dietary and nutritional needs of the critically ill. It also addresses the needs of all those concerned with diet and nutrition in the critically ill such as general conditions in the severely ill, metabolic effects and treatments and assessment protocols.
 
Diet and Nutrition for Palliative Care:
This module focuses on the patient’s well being in terms of mobility, anxiety, stress, social interaction, and pain control needs expert focus and attention. The boundary between nutritional, emotional, cultural, and medicinal support challenges terminal and palliative care providers to recognize the right thing to do, often in the face of considerable uncertainty.
 
Science of Nutrition and Applications:
This module you to gain effective decision-making skills about nutritional choices.
 
Clinical Nutrition and Aging:
As the older adult population continues to grow, so will the prevalence and incidence of age-related disorders. In this module we will focus on perspectives and the latest scientific and clinical developments in age-associated disease.
 
Molecular Nutrition and Genomics:
This module conveys information from a range of relevant disciplines that extend from molecular nutrition, nutritional sciences, and nutrition dietetics through to genetics, genomics, and anthropology. It presents a vital portrait of the absolutely fundamental role that nutrition has played and continues to play in shaping who and what human beings are, as well as where they evolved from, and where they may be heading as a species.
 
Macronutrients, Micronutrients, and Metabolism:
This topic focuses on biochemistry and physiology. It introduces integral concepts in nutrition science, such as energy, regulation of food intake, nutritional biochemistry, cell cycle, nutrigenomics, and epigenetics. Additionally, emphasis is placrd on specific micronutrients and macronutrients with respect to their roles in metabolism.
 
Nutrition for Sport and Exercise:
This topic integrates nutrition and exercise physiology principles, emphasizing scientific reasoning and examining research studies to illuminate the evidence for current nutritional recommendations. In addition, it helps you translate these nutrition recommendations to specific plans for the appropriate amount and type of foods, beverages, and/or supplements to support training, performance, and recovery.
 
Nutritional Science:
This topic helps develop the scientific understanding to support personal and professional decisions. Using a critical thinking approach, it brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns both as consumers and as future scientists and health professionals.
 
Nutritional Biochemistry:
Nutrition is becoming ever more central to our understanding of metabolic processes. Nutritional biochemistry offers insight into the mechanisms by which diet influences human health and disease.
 
Food Science, Nutrition & Health:
This module deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.
 
Nutrition and common Complaints:
This module takes a close look at:-
Nutrition and Arthritis
Diet and Human Immune Function
Nutrition and Heart Disease
Diet, Nutrition, and Cancer
Nutrition and Rheumatic Disease
Nutrition and the Brain
Nutrition and Aging