Bachelor of Science in Clinical Nutrition programs looks at Clinical nutrition as the nutrition of patients in a health care setting.  It deals largely with the management of patients, and incorporates primarily the scientific fields of nutrition and dietetics.

Introduction to Clinical Nutrition:
This course discusses the physiologic and metabolic interrelationships of all nutrients and their roles in health maintenance and the prevention of various diseases to include;- Fiber, antioxidants, nutraceuticals, alternative medicine, and epidemiology,   DNA, gene–nutrient interaction, epigenetics, and telomeres,  Nutritional aspects of kidney disease, diabetes, and metabolic syndrome,  Personalized nutrition and personalized medicine,  Vegetarianism, the Mediterranean diet, and other popular dietary practices,  Obesity and cholesterol

Normal and Clinical Nutrition:
This course provides information on both "normal" nutrition, such as digestion and metabolism, vitamins and minerals, and life cycle nutrition, as well as "clinical" nutrition related to diseases, such as nutrition and gastrointestinal, liver, and cardiovascular diseases.

Clinical Nutrition and Aging:
As the older adult population continues to grow, so will the prevalence and incidence of age-related disorders. In Handbook of Clinical Nutrition and Aging, Second Edition, the editors and contributors (a panel of recognized academic nutritionists, geriatricians, clinicians and scientists) have thoroughly updated and revised their widely acclaimed first edition with fresh perspectives and the latest scientific and clinical developments in age-associated disease.

Nutrition in Health and Disease:
This module covers crucial information pertaining to the decreased risk of both neural tube defects and chronic disease conditions such as cancer and coronary heart disease. The courses is essential  to nutritionists, dieticians, biochemists, molecular biologists, physiologists, oncologists, cardiologists and primary care physicians  and upper-level undergraduate, graduate and medical school students in these disciplines.

Clinical Nutrition For Oncology Patients:
This information provides clinicians with the information they need to help cancer survivors and patients make informed choices about their nutrition and improve their short-term and long-term health.

Clinical Nutrition and Metabolism:
This course discusses nutrition as both a contributing and managing factor in relation to diseases such as obesity and diabetes. It also presents malnutrition as a contributing factor to such diseases and considers the efficacy of micronutrient supplementation. It ends by looking at some of the recent developments and future trends in the field of clinical nutrition.

Clinical Nutrition and Gastrointestinal Disease:
This module  covers all of the vital aspects of nutrition and serves as the definitive resource on this topic to include:- Nutritional assessment  Nutrition in critical care  Nutritional support  Management of intestinal failure  and, Obesity
 
Clinical Nutrition and Stroke:
This course provides an introduction on the different types of stroke, associated risk factors, and uniquely featured global perspectives on stroke. In addition to discussing stroke risk factors, the module expands upon treatment and management from the acute care setting through rehabilitation, captures the lifespan of patients affected by stroke, and discusses the progression of the nutrition care plan.
 
Clinical nutrition for pain and  inflammation:
This course gives a thorough look into the biochemistry behind in inflammation and its sources in the diet.
 
Nutrition and Vitamins:
This course covers water and fat-soluble vitamins, evaluation methods for nutritional deficiency, and the safety of high levels of vitamin use.