phd in nutrition medicine

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Doctor of Philosophy (PhD) in Human Nutrition

OFFERED BY:  DEPARTMENT OF INTERNATIONAL HEALTH

Onsite | Full-Time | 4 years

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About the PhD in Human Nutrition Program

The doctoral program in Human Nutrition is designed to train professionals to identify, understand and solve, through scientific methods, problems of public health importance in human nutrition. Graduates are expected to assume leadership roles in academia, government, industry and other private sector enterprises.

This is a  STEM designated program . Eligible F-1 visa students can receive an additional 24 months of work authorization, beyond the initial 12 months of post-completion Optional Practical Training (OPT).

PhD in Human Nutrition Program Highlights

Graduates will be prepared to advance knowledge in human nutrition through research and advocate the application of such knowledge through public health policies and programs.

GLOBAL NETWORK

Research opportunities in the U.S. and around the world

HEALTH EQUITY

Learn what influences food choices, diet quality, and diet-related health outcomes

CHRONIC DISEASE

Study nutrition-related chronic diseases and obesity

STEM DESIGNATED

Eligibility for a 24-month STEM OPT extension

What Can You Do With a Graduate Degree In Human Nutrition?

Human Nutrition graduates enjoy careers in academia, government and nongovernment sectors, and industry. Alumni hold faculty appointments at leading universities and ministries of health on five continents and positions at major global health organization

• Associate Professor, UC Davis
• Senior epidemiologist, CDC
• Nutrition Specialist, The World Bank
• Evaluation Specialist, Mercy First
• Scientist, Bill and Melinda Gates Foundation
• Director, GWU

Curriculum for the PhD in Human Nutrition

Students develop the professional skills necessary to work effectively in leading roles at academic, research, programmatic and policy-setting institutions.

Browse an overview of the requirements for this PhD program in the JHU  Academic Catalogue , explore all course offerings in the Bloomberg School  Course Directory , and find many more details in the program's  Academic Guides .

• Recent dissertations
• Student timeline

Courses Available in the Following Areas:

• Micronutrients
• Maternal and Child Health
• Newborn Health
• Adolescent health
• Epidemiology

Admissions Requirements

For general admissions requirements, please visit the  How to Apply  page. This specific program also requires:

Prior Graduate Degree

A minimum of 1 year of postbaccalaureate education or experience such as a master's degree, a dietetic internship, medical training, or other relevant work experience

Prior Work Experience

Not required but highly desirable

Standardized Test Scores

Standardized test scores (GRE) are  optional  for this program. The admissions committee will make no assumptions if a standardized test score is omitted from an application, but will require evidence of quantitative/analytical ability through other application components such as academic transcripts and/or supplemental questions.  Applications will be reviewed holistically based on all application components.

Program Faculty Spotlight

Yeeli Mui, PhD '17, MPH, examines structural interventions to address food system issues and advance health equity through the lens of urban policy and planning.

Mika Matsuzaki

Mika Matsuzaki, PhD, MPH, MS, is a life-course epidemiologist studying how policies, built environments, and equity affect nutrition-related chronic diseases and obesity.

Julia Wolfson

Julia Wolfson, PhD '16, MPP, studies individual, structural, and policy factors that influence food choices, diet quality, and diet-related health outcomes.

Parul Christian

Parul Christian, DrPH '96, MSc, studies how to improve maternal and child nutrition and prevent micronutrient deficiencies with effective solutions in low-income settings.

All full-time PhD students will receive the following support for the first four years of the program either through endowments, grants, or research projects: full tuition, individual health insurance, University Health Services clinic fee, vision insurance, and dental insurance.

Need-Based Relocation Grants Students who  are admitted to PhD programs at JHU  starting in Fall 2023 or beyond can apply to receive a $1500 need-based grant to offset the costs of relocating to be able to attend JHU.   These grants provide funding to a portion of incoming students who, without this money, may otherwise not be able to afford to relocate to JHU for their PhD program. This is not a merit-based grant. Applications will be evaluated solely based on financial need.  View more information about the need-based relocation grants for PhD students .

Questions about the program? We're happy to help.

Elisabeth Simmons, MEd Academic Program Administrator [email protected]

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Diversity, Equity, and Inclusion

Message from the director.

A welcome message from Sabrina Diano, PhD, Director, Institute of Human Nutrition.

IHN alumni are advancing nutrition around the world through work in the health care industry, clinical research, medical education, and more.

Research Laboratories

Learn more about the Institute for Human Nutrition's research.

In the Community

Local initiatives.

IHN is a proud supporter of local organizations and activities here in Washington Heights and the surrounding communities.

PhD in Nutritional and Metabolic Biology

The Nutritional and Metabolic Biology (NMB) PhD training program prepares students to work at the frontiers of biomedical research in nutritional and metabolic sciences, exploring the role of nutrition in maintaining optimal human health.  The objective of the training program is to prepare individuals who will conduct original basic science research, teach in medical schools and universities, and hold positions of leadership in community and international nutrition.

Housed within the Institute of Human Nutrition (IHN) at Columbia University Medical Center (CUMC), this inter-disciplinary and multi-departmental training program is highly structured and comprises both coursework and basic research. The NMB program is one of the few pre-doctoral training programs in nutrition in the United States that is located within a medical school and is unique among the other PhD programs at CUMC with an equal number of MDs and PhDs as faculty mentors (including ten MD/PhDs). The location of the NMB training program in a medical school offers trainees a wide array of research opportunities in laboratories headed by established senior scientists as well as NIH-funded younger independent investigators, all focused on the role of nutrition and metabolism in health and disease.

nmb_phd_program_faculty_-_life_at_columbia

nmb_phd_program_students_-_life_at_columbia

For information on NMB faculty, please visit the Faculty page on the Graduate School of Arts and Sciences (GSAS) site .

Lori Zeltser, PhD

• Co-director

Anthony Ferrante Jr., MD, PhD

Ph.D. in Nutrition

explore graduate studies in nutritional sciences

Earning a ph.d. in nutrition.

As Ph.D. candidate, you will be required to fulfill a minimum of six semesters of full-time study with courses in the field of nutrition and two additional graduate fields. You must pass the Admission to Candidacy examination within six semesters of matriculation and successfully defend your dissertation based on original research.

Your studies will be guided by a Special Committee that will include your research Chair and representatives of two additional graduate fields, plus an appointed representative of the field of nutrition. The committee will provide guidance in your course selections, determine your admission to doctoral candidacy and evaluate your dissertation.

Financial support is available on a competitive basis.

Learn more about admissions, special committee selection, financial support and more on the Graduate Studies homepage .

Contact us at [email protected]

As a candidate for the Ph.D. degree, you will concentrate in one of the following areas:

In this concentration, you will have the opportunity to study nutritional issues in communities, including their causes,implications, and solutions.

These issues range from obesity to food insecurity, with the unit of analysis ranging widely from families to neighborhoods to governments. Causes for inadequate nutrition are multiple and complex, resulting from biological, economic, social, cultural,and policy issues. Implications of community nutrition issues include poor health and disease.

The program seeks to influence community issues and behaviors by conducting rigorous community-based research; leading community outreach and engagement initiatives; and teaching and mentoring students.

Our faculty members are interested generally in the following areas:

• designing, implementing and evaluating nutrition interventions and policies, in particular for limited resource and under-served populations
• understanding people’s food choices and the contributions of social, cultural, policy, and food systems to those behaviors
• understanding the distribution and causes of nutritional disparities in populations using tools from epidemiology, social sciences, systems science,and policy analysis

Their research interests  cover a wide range of topics.

Graduate Study: Although the program is based within the Division of Nutritional Science, you may take courses across the university to meet your educational focus. To pursue this concentration, you will need a solid understanding of the biological as well as the social basis of human nutrition and health, along with the ability to apply social science theory and methods to work with groups and populations to address nutrition issues. You will also need substantive experience related to community research and/or engagement.

You will be expected to take courses that recognize the social, psychological, cultural, agricultural, economic, clinical, and public health policy determinants of nutrition and health as well as courses that provide you with expertise in the analytic and conceptual methods to address these issues.

Opportunities After Graduation: Doctoral graduates typically work for universities, government agencies such as the National Institutes of Health and the Centers for Disease Control and Prevention, and applied research institutions. Students who earn a master’s degree often work for public health, Cooperative Extension, community agencies,and educational institutions.

In this concentration, you will study how variations in individuals’ nutritional status affect their health and functioning. Faculty members are focused primarily on developing safe and effective methods for improving the human condition. In general, they are interested in the following:

• maternal, infant and child nutrition
• control of food intake and regulation of body weight,as well as animal models of obesity
• factors that affect the absorption, metabolism and storage of Vitamin A, as well as the association between Vitamin A deficiency and disease
• effects of nutritional alterations —for example, iron deficiency folate alterations and PUFAs—on mortality, work capacity,and behavior and cognitive functioning
• lasting cognitive effects of early exposure to environmental toxins, such as lead and methylmercury, including exposure via breastmilk
• metabolism, bioavailability and biological effects of Vitamin E, including mechanisms of regulation of Vitamin E status

Our faculty’s research interests  cover a wide range of topics.

Graduate Study : Although the program is based within the Division of Nutritional Science, you may take courses across the university to meet your educational focus. To pursue this concentration, you will need a solid understanding of the biological basis of human biology, nutrition, health and disease,and statistics.

Opportunities After Graduation : Graduates of this program typically work in universities, such government agencies as the National Institutes of Health and the Centers for Disease Control and Prevention, and the food and health industries.

In this concentration, you will explore malnutrition and hunger, which are widespread in many developing countries, as well as chronic disease resulting from poor nutrition.

The causes of inadequate nutrition can be complex, encompassing biological, economic, social and political issues. Program faculty members address nutritional problems through research, nutritional education and training; applied nutrition programs in the community, government, and international organizations; and institutional development.

Graduate Study : This concentration is dedicated to training committed professionals whose previous training and international experience provide a solid foundation for benefiting from Cornell's rigorous intellectual environment. Our faculty members have had experiences in many parts of the world, and their expertise covers the spectrum from basic biology to population-based interventions. You may take courses in political, economic, sociological, clinical and public health dimensions of nutrition. You will need a solid foundation in the biological aspects of nutrition and your academic background should include biochemistry, physiology and laboratory methods.

Opportunities: Students graduating from this program work for government ministries and other action agencies such as UNICEF and nongovernmental organizations; agencies that deliver technical assistance such as the U.S. Agency for International Development and the World Health Organization; and applied research institutions and universities. 

In this concentration, you will investigate the basic biological processes in nutrition and nutrition’s roles in health and disease. The concentration integrates a range of disciplines including chemistry, biochemistry, biophysics, cell biology, genetics, neurobiology, and developmental and reproductive biology. A flexible curriculum will enable you to tailor your academic programs to your academic background, research interests, and career plans.

The research opportunities, using such methodologies as classical biochemistry, transgenics and mass spectrometry, are extensive and diverse:

• Nutritional biochemistry studies the biochemical, metabolic, physiological and epigenetic functions and properties of nutrients and other dietary constituents. The discipline is used to examine the synergistic relationships among diet, health and disease susceptibility. Students take an integrative curriculum in nutritional biochemistry and may take foundation courses in the basic biological, chemical and physical sciences. Most students complete a minor in biochemistry or molecular biology.
• Nutrition genomics examines the role of nutrients and dietary components in regulating genome structure, expression and stability, as well as the role of genetic variation on individual nutrient requirements. Research in nutritional genomics relies on genetic technology and models. It includes developing and using transgenic mice, microarray technologies for expression profiling, and human population genetics. Most students complete a minor in genetics.
• Nutritional metabolomics studies the regulation of metabolic pathways and networks by nutrients and other food components, as well as the establishment of analytical methods that profile human serum and urinary metabolites to assess nutritional imbalances and disease risk. Most students complete a minor in biochemistry or molecular biology.
• Maternal nutrition/fetal development/epigenetics  looks at the molecular-level relationships between maternal nutrition and fetal development. Research topics include how maternal nutritional status regulates fetal gene expression (metabolic imprinting) and how to identify the consequences of such imprinting throughout the life of the offspring.

Opportunities after Graduation: Graduates of this program typically follow careers in research and academics. They may work in universities, private research institutions, government and private industry. 

Graduate Studies homepage

• financial support
• tailoring your coursework (curriculum, minor fields of study, required courses, A/B exams)
• selecting a mentor & special committees
• services, facilities, shared equipment
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• Degrees Offered

PhD in Nutritional Sciences

Description.

The doctoral program in Nutritional Sciences offers interdisciplinary training to prepare students to meet the needs for expanding the base of new knowledge in nutritional sciences and to apply this knowledge in public health and clinical health care settings. The PhD program is designed to assist students in gaining an advanced understanding of nutrition and metabolism, and of related biological, biochemical, molecular, and behavioral sciences, in acquiring skills in research methods, and in developing timely and original hypotheses in nutritional sciences. Students first undertake coursework covering the fundamental areas of study and the core knowledge areas. Students then develop their dissertation project, an original research endeavor focused on one primary and another secondary core knowledge area. A general and a final examination are required to complete the degree.

Applicants to the PhD program in Nutritional Sciences may also apply for the  Graduate Coordinated Program in Dietetics (GCPD)  to incorporate the coursework and supervised practice necessary to sit for the Registered Dietitian Exam while completing the PhD degree.

Likely Careers

The PhD program prepares students for careers in teaching and research in academia, industry, and government.

Evidence of experience related to the broad areas of nutrition, dietetics, public health, or research.

Application Deadline:   Dec. 1 for Autumn Quarter entry

Competencies

Upon satisfactory completion of a PhD in Nutritional Sciences, graduates will be able to:

• Meet the  competencies  established by the School of Public Health for all MS and PhD students;
• Apply knowledge of human nutrient requirements and their relationship to metabolic pathways and physiological function to the design of research, teaching, and policy proposals;
• Select appropriate methods to perform an in depth assessment of the nutritional status of individuals and groups as part of a planning process that takes into consideration the planned outcomes, uses of the assessment and resource limitations;
• Justify the importance of nutritional sciences in terms of how nutritional factors across the lifespan affect etiology, incidence, and prevalence of major diseases, quality of life, and productivity at work and school in the population;
• Critically examine the process, rationale and issues related to establishing nutrient requirements and dietary guidance for the population;
• Apply conceptual models of evidence-based approaches to promoting nutritional health;
• Construct testable hypotheses, develop appropriate study designs, and conduct research, which will significantly expand knowledge of nutritional sciences;
• Disseminate research findings through oral presentations and peer reviewed journals;
• Develop and prepare proposals for procuring research funding; and
• Develop and provide instruction in a higher education academic setting, demonstrating use of evidence-based pedagogical principals.

PhD in Nutrition

Phd nutrition.

The Doctor of Philosophy (Ph.D.) degree in nutrition prepares you for a career in academia, governmental agencies, research institutes, nonprofit organizations, and private industry. The program is designed to provide an advanced curriculum in nutrition, professional skills, and competencies required to support careers in teaching and research.

Program Director -  Sujatha Rajaram

Get details on the standard cost of attendance at LLU. View Estimates.

Student Housing

The GRE is not required for applicants who meet the admissions criteria. If an applicant does not meet the minimum GPA requirements, the GRE is required in order for the application to be considered. For prospective students who wish to strengthen their application, GRE scores can be submitted as an option, but it is not required. GRE scores must have been attained within the last five years.

A legacy of over 50 years in plant-based nutrition research

The Loma Linda University School of Public Health has a rich history of plant-based nutrition research. We engage in interdisciplinary research across public health disciplines and the Basic Sciences. This collaborative way of working is how we continue to promote and build on our core legacy of vegetarian and plant-based nutrition. Some key studies include:

• Nutritional epidemiology studies relating plant based diet patterns to health outcomes and longevity ( the Adventist health Study )
• Several clinical trials with plant foods ( nuts and soy) intervention and health outcomes
• Vegetarian nutrition education research
• Environmental impact of plant based diets compared to animal inclusive diets.

Areas of curricular strength and research emphasis include: 

• Plant-based diets and the health of the individual
• Populations and the plane
• Nutritional epidemiology
• Diet and chronic disease risk reduction 
• Community nutrition

Leading the conversation on plant-based nutrition

Guided by its Nutrition faculty, the School of Public Health hosts the International Congress on Vegetarian Nutrition (ICVN), the premiere scientific conference on the health effects of plant-based diets held every 5 years. The conference is designed to provide a review of the accumulated findings, and introduce theoretical concepts, practical applications, and implications of vegetarian dietary practices for both the prevention of disease and the promotion of health, as well as for the furthering of research endeavors. The theme for the 7th ICVN was Plant-foods for the health of people, populations and the planet.

The 7th International Congress on Vegetarian Nutrition

In February 2018, we hosted the 7th International Congress on Vegetarian Nutrition, on the campus of Loma Linda University. Since 1987, the congress has been held only every 5 years and is the premier scientific conference on the health effects of plant-based diets. It brings together international scientists, physicians, nutritionists, dietitians, and other health professionals to showcase the latest advances from basic science, epidemiology, and clinical trials in vegetarian nutrition. Proceedings for the 7th ICVN are underway.

Visit the 7th ICVN website .

Connect with us

Request more information, prerequisites & learning outcomes, who should consider this program.

Those who may benefit from the program include individuals seeking careers in:

• Academia (teaching and research)
• Researcher in private industry, governmental agencies, nonprofit organizations, research institutes
• Public health nutritionist
• Leadership role in academia and public health sector

Prerequisites

• Master's degree in nutrition preferred; or an M.S. or M.P.H. degree with completion of all prerequisite courses; or a health professional degree at the master's level or higher (M.D. or equivalent)
• Applicants with a master’s degree in another field may indicate their relevant training, research and/or practice experience, or educational background comparable to the M.P.H. or the M.S. degrees. Dr.P.H. and Ph.D. degree applicants who are admitted without a CEPH-accredited M.P.H. degree will be required to take PHCJ 606 Public Health Fundamentals, EPDM 509 Principles of Epidemiology, STAT 521 Biostatistics I or AHRM 514 Biostatistics  (that covers SPSS and R, SAS), or equivalent courses to fulfill the public health fundamental learning outcomes described in section D.1 of the 2016 CEPH criteria. 
• Advanced biochemistry (may be taken concurrently with the program)
• Anatomy and physiology, microbiology, general chemistry and organic chemistry
• G.P.A. of 3.5 or higher preferred

Learner Outcomes

Upon graduation from the Ph.D. in Nutrition program, the graduates should be able to:

• Evaluate advanced knowledge in nutritional science and explain the biological mechanism underlying the relationship between nutrients, foods, and diet pattern and health.
• Critically evaluate the evidence base and advocate for the role of plant-based diets in promoting health of the individual, population groups, and the planet.
• Apply analytical and fundamental concepts in nutritional epidemiology.
• Conduct a research study that addresses a nutrition problem, collect/abstract, analyze, and interpret the data and report findings.
• Effectively communicate nutritional science, orally and in writing, to the scientific community and the public, to advance the field and to promote public health.
• Use best-practice modalities in pedagogy to deliver educational experiences in an academic setting.
• Apply the principles of scientific and professional ethics in research, teaching, and practice.

Educational Effectiveness Indicators

• Assessment from required courses
• Comprehensive examination
• Dissertation proposal defense (qualifying examination)
• Dissertation manuscript: submission of two manuscripts from the dissertation to peer-reviewed journals. One manuscript published in peer-reviewed journal (from dissertation or non-dissertation).
• Oral defense of dissertation
• Teaching assistant
• Presentation at a scientific conference

Program Requirements

Culminating experience.

As a part of the culminating experience, the student must have one publication in peer-reviewed journal (co-authorship or review article acceptable), submit two manuscripts from their dissertation research to peer reviewed journals, successfully defends dissertation, and submits a committee approved dissertation manuscript. Further details provided in the SPH Doctoral Handbook.

Corequisites

NUTR 504: Nutritional Metabolism

STAT 509: General Statistics

STAT 548 or STAT 549: Analytical Applications of SPSS or Analytical Applications of SAS

NUTR 517: Advanced Nutrition I: CHO, Lipids

NUTR 518: Advanced Nutrition II: Proteins, Vitamins, Minerals​

Required Courses

Micronutient metabolism course or equivalent, macronutient metabolism course or equivalent, nutr 504 nutritional metabolism 3, stat 548 analytical applications of sas and r 2, or stat 549 analytical applications of spss, stat 521 biostatistics i 3-4 or ahrm 514 biostatistics, public health core, epdm 509 principles of epidemiology 3, phcj 606 public health fundamentals 4, phcj 608a doctoral seminar for public health 1, phcj 608b doctoral seminar for public health 1, phcj 608c doctoral seminar for public health 1, phcj 614 pedagogy: the art and science of teaching 2, phcj 615 intermediate biostatistics 3, phcj 618 transformative communication 2, nutrition core, nutr 617 preventive nutrition i: carbohydrates and lipids 2, nutr 618 preventive nutrition ii: protein, vitamins andminerals 2, nutr 619 preventive nutrition iii: phytochemicals 3, nutr 620 advanced topics in nutrition 6, nutr 664 vegetarian nutrition: person, population, planet 3, phcj 624a scientist forum 1, phcj 624b scientist forum 1, phcj 624c scientist forum 1, rele 525 ethics for scientists, relr 5__ graduate-level relational (relr 540 recommended) 3, relt 5__ graduate-level theological 3, electives 6, research core, nutr 634 concepts of nutritional epidemiology 3, nutr 639 research methods in nutrition 2, nutr 685 preliminary research experience 2, nutr 698 dissertation 12, stat 568 data analysis 3, total units - 73, meet your program director, sujatha rajaram, phd.

Program director

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• PhD in Nutrition & Metabolism

For contact information, please visit the PhD in Nutrition & Metabolism  website .

The doctoral program in Nutrition & Metabolism is part of the umbrella program entitled Program in Biomedical Sciences (PiBS). The program includes coursework in the biomedical sciences through the Foundations in Biomedical Sciences (FBS) curriculum, additional required courses in Nutrition & Metabolism, and biomedical research. The FBS core curriculum includes principles of biochemistry, cell biology, molecular biology, genetics/genomics, and other advanced classes. The Nutrition & Metabolism coursework addresses how the basic knowledge acquired through the FBS curriculum applies to studies of nutrition and metabolism in health and disease, including studies at the basic, translational, and population-based levels. To see program highlights, faculty, and additional information, please visit the Graduate Medical Sciences Nutrition & Metabolism website.

Nutrition scientists apply the tools of physiology, biochemistry, cell and molecular biology, and genetics and genomics, as well as epidemiology and social sciences, to address questions that are important for understanding the impact of nutrition on metabolism and human health. Students can tailor their coursework and research experiences to pursue their particular interests.

Learning Outcomes

Learning objectives for the PhD program include the following:

• Understand the scientific basis for nutrient requirements.
• Demonstrate ability to assess relevant scientific literature and synthesize existing knowledge in nutrition and metabolism with new research information.
• Understand the molecular, cellular, biochemical, physiological, and behavioral mechanisms that influence nutrient utilization, food intake, and energy balance.
• Understand the mechanistic connections of nutrient status to health and disease.
• Demonstrate the ability to communicate your knowledge of the field of nutrition and metabolism through effective presentation and writing skills.

All applications are centralized and must go through the online Program in Biomedical Sciences (PiBS) application process . Candidates applying to PiBS must have a strong background in the biological and physical sciences.

Applicants will be asked to submit the following:

• An official transcript from each college or university attended
• A minimum of three letters of recommendation
• A personal statement that describes qualifications for the intended educational objectives

International applicants must also submit:

• Official results of the Test of English as a Foreign Language (TOEFL) or IELTS (unless the applicant has previously attended college/university in the US, Canada, UK, or Australia)
• International Student Data Form

Contact the Director of Graduate Studies, Dr. Lynn L. Moore , for additional information.

Qualifying Examinations

Candidates for the PhD in Nutrition & Metabolism must pass a two-part qualifying exam that includes a written examination and an oral defense of a research proposal.

Dissertation Advisory Committee and Dissertation Defense

The Nutrition & Metabolism program requires five Advisory Committee members including the chair (who must be a GMS faculty member), the primary mentor, and at least one outside member. The committee is assembled at least once annually to discuss the progress of the dissertation research, or more often as the situation warrants. Once the Dissertation Advisory Committee determines that the research work is complete, the student writes and orally defends the dissertation.

Program Requirements

Required courses for the phd.

• GMS FC 701 Protein Structure, Catalysis, and Interactions (2 cr)
• GMS FC 702 Structure and Function of the Genome (2 cr)
• GMS FC 703 Architecture and Dynamics of the Cell (2 cr)
• GMS FC 704 Mechanisms of Cell Communication (2 cr)
• GMS NU 755 Molecular, Biochemical and Physiologic Bases of Nutrition I: Energy Balance and Micronutrients (4 cr)
• GMS NU 756 Molecular, Biochemical and Physiologic Bases of Nutrition: Macronutrients (4 cr)
• GMS NU 620 Clinical Nutrition Research (3 cr)
• GMS NU 700 Nutrition and Metabolism Seminar (2 cr)
• GMS NU 709 or FC 709 Research Design and Statistical Methods for Biomedical Sciences (3 cr)
• GMS NU 901, 902 Research in Nutrition and Metabolism (var cr)

Elective Courses

Advanced electives may be selected from the many course offerings in GMS according to individual interests and goals (after consulting with your advisor). Students focusing on nutritional epidemiology should select more advanced courses in epidemiology and biostatistics in consultation with their advisor. Similarly, students focusing on metabolism should select electives in biochemistry, molecular biology, genetics/genomics, and physiology.

Financial Support

Financial assistance in the form of tuition and health benefits, as well as a living stipend, is provided to students in good standing in the PhD program.

Faculty and Research Programs

The research of our faculty focuses on the role of nutrition and nutrient metabolism in the pathogenesis, prevention, and treatment of chronic diseases from basic, clinical, and epidemiological perspectives. Nutrition and metabolism faculty have particular expertise in three general areas of research: (1) nutrient signaling in obesity, diabetes, and other disease (e.g., adipocyte biology, islet biology, insulin secretion, muscle metabolism); (2) clinical and translational research (e.g., energy balance and weight loss, sarcopenia of aging, diet and childhood obesity, vitamin D and health outcomes, exercise metabolism); and (3) diet and chronic disease outcomes (e.g., minerals and cardiovascular health, obesity and cancer risk, diet patterns and risk of cancer, cardiovascular diseases, and diabetes).

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Nutrition and Metabolism

Welcome to the nutrition and metabolism programs at boston university gms.

Nutrition and Metabolism is an interdisciplinary graduate program based at Boston University Chobanian & Avedisian School of Medicine. The program offers both Master’s and PhD programs with the opportunity to carry out focused research in clinical, epidemiologic, or laboratory-based studies. Classes are small and taught by a diverse medical school faculty of research scientists and clinicians.

MS and PhD Graduate Programs

The Master’s in Nutrition and Metabolism prepares students for future studies in medicine and dentistry or for future doctoral-level studies. The Master of Science degree also prepares graduates for careers in clinical, epidemiologic, or laboratory-based scientific research.

The PhD program  in Nutrition and Metabolism   is a part of the integrated Programs in Biomedical Sciences (PiBS). The year one core curriculum is completed jointly with other PhD programs while intensive studies in nutrition and metabolism begin in year two. The PhD program prepares graduates for diverse careers in nutrition science, research, and teaching in a wide range of settings including academia, industry, and government.

Program Highlights

• Core curriculum includes courses in molecular, biochemical and physiological foundations of human nutrition, nutritional epidemiology and clinical nutrition.
• Faculty includes nationally and internationally known researchers and educators that are based in clinical, research, and basic science departments, as well as the BU School of Public Health.
• Numerous research opportunities with faculty who conduct basic, clinical, translational, and epidemiologic research.
• Focus on learning critical thinking skills though discussions of current literature in small classes.

Admissions Information

Applications to the Nutrition and Metabolism master’s program are accepted for both the fall and spring semesters. Learn more about the application process . View a recording of our recent virtual grad fair to learn more about our program.

Applications to the PhD program are only accepted as a part of the Program in Biomedical Sciences. Learn more about the application process .

2024-25 Academic Catalog

Doctor of philosophy in medical nutrition science.

The doctoral program in medical nutrition science is designed for students with a bachelor's or master's degree in nutrition (or with a degree in biological sciences that included course work in nutrition) to have the opportunity to pursue research at a world-class academic health center renowned for its research facilities. This program emphasizes course work in the core science of nutrition (integration of nutrition with biochemistry and physiology), biostatistics, and research using advanced research methodology. The program is offered by the KU Department of Dietetics and Nutrition .

Graduates are prepared for research and leadership roles in academia, industry, government, clinical departments of academic medical centers and centers of advanced clinical practice. Program faculty conduct human nutrition research and registered dietitians are encouraged to apply; however, students enrolled in this program are not eligible to become RDs unless they have met all prerequisites of the Academy of Nutrition and Dietetics and have completed a dietetic internship. More information.

The program is offered on the KU Medical Center campus of the University of Kansas which along with The University of Kansas Hospital  forms the region's top academic health center. The mission of this alliance among health care professions is to create a modern environment for instruction, research, and service, and to provide these services across multiple constituencies at local, regional and national levels.

The University of Kansas is a major comprehensive research and teaching institution serving as a center for learning, scholarship and creative endeavor. A major strength of KU's medical nutrition science program is the opportunity for clinical and translational research.

Academic Objectives of Program

• To graduate students capable of conducting research using appropriate research methods, ethical procedures and statistical analysis.
• To graduate students with advanced knowledge in the nutritional sciences who will contribute to the growing body of knowledge in the medical nutrition science arena.
• To graduate students who demonstrate professional attributes such as advocacy, critical thinking, flexibility, time management, and work ethic within various organization cultures.
• To enrich the scholarly and collegial culture of the Department of Dietetics and Nutrition at KU Medical Center.

This program emphasizes course work in the core science of nutrition (integration of nutrition with biochemistry and physiology), biostatistics and human nutrition research using advanced research methodology. The course work required depends upon whether the student is accepted to the program from a bachelor's or master's degree program, as well as on the area of study of these degrees (nutrition, biological sciences or other areas of study). Detailed instructions on how to apply are posted on the Department of Dietetics and Nutrition website. Application deadlines are February 1 for fall semester entry and September 1 for spring semester entry.

Admission requirements:

• A bachelor’s degree or master's degree from a regionally accredited institution is required and must be documented by submission of official transcript indicating the degree has been conferred before entering the program. Official transcripts must be submitted for all courses taken at every institution. The bachelor’s and/or master's degree should be in nutrition or other biological sciences. Students with degrees from outside the U.S. may be subject to transcript evaluation indicating the degree is equivalent to a U.S. degree and meets the minimum cumulative grade-point average requirement.
• A cumulative grade-point average of at least a 3.0 on a 4.0 scale for the bachelor's degree is required.
• Applicants who are not native speakers of English, whether domestic or international, must demonstrate they meet the minimum English proficiency requirement .
• Before entering the program, students must have completed prerequisite courses in biochemistry (one semester), physiology (one semester), and nutrition (more than one semester preferred).
• A resume or curriculum vitae is required and must include prior employment and participation in professional and/or voluntary organizations (e.g., hospital, alumni or nonprofit.)
• A goal statement will be submitted detailing the applicant's educational and professional goals.
• Three references are required. A reference provides a professional recommendation on the applicant's behalf. It is preferred that college instructors, academic advisors or supervisors provide these recommendations. The recommendations may not be obtained from family members or friends.
• The Joint Commission requires all incoming students to pay for a background check . This one-time fee must be paid directly to the company performing the background investigation. For more information, please see the School of Health Professions background check instructions.

Applicants will be assessed based on these requirements. Applicants who meet admission requirements will be interviewed by department faculty.  After an applicant has been admitted, a program may defer an applicant's admission for one year after which time the applicant must submit a new application.

Admission requirements are subject to change. In most cases, use the catalog of the year student entered the program. Other years’ catalogs ».

The Ph.D. in Medical Nutrition Science degree program consists of coursework, research experience, and the successful completion of a doctoral dissertation. Relevant prior graduate work and the student's research interests are taken into consideration in setting up individual programs of study leading to the Ph.D.

The program offers a great deal of flexibility. RDs embedded in clinical departments may continue to be employed and may choose to do their dissertation research on clinical problems relevant to the clinical population with whom they work. Students may also do their dissertation research on a nutrition problem with a mentor from a clinical department (and funded by that individual), however, the dissertation committee must be chaired by a member of the Department of Dietetics and Nutrition holding one or more degrees in nutrition. The total course work required depends upon whether the student is accepted to the program from a bachelor's or a master's degree, and it depends upon the area of study of that degree (nutrition, biological sciences or other areas of study). The hours for completion and suggested coursework is determined by the student's research advisor and research committee.

Degree requirements:

• Degree requirements are normally completed within 4 years of admission to the program although a maximum of 8 years is allowed.
• Cumulative grade-point average (GPA) of at least a 3.0 for all KU graduate coursework.
• Successful completion of  DN 900 Techniques in Nutrition Research and Human Subject certification meets the Research Skills requirement.
• Successful completion of GSMC 856 Introduction to Research Ethics  or DN 932 Ethics in Clinical Nutrition Research  meets the Responsible Scholarship requirement.
• Successful completion of the Residence Requirement prior to the semester the Oral Comprehensive Examination is scheduled. The requirement is met by enrollment in full-time status a minimum of two semesters.

Successful completion of the Qualifying (written) Examination. This examination takes place after completion of  DN 895 and DN 896 .  The goal of this examination is to assess that a doctoral aspirant has the necessary nutrition knowledge and analytical, communication and writing skills to successfully complete a PhD degree.

• Successful completion of the Oral Comprehensive Examination . Students are recognized as formal doctoral candidates after they have passed the comprehensive examination.  The Ph.D. candidate must submit a written dissertation proposal describing an original research project in some aspect of nutrition research, and defend the proposal in a comprehensive oral exam before beginning the dissertation research.  For this examination, students must: exhibit the potential for original scientific thought; be familiar with the relevant literature and be able to identify significant research questions in their field; have a good understanding of the underlying principles of the experimental methodologies proposed; show an ability to critically analyze data and to anticipate experimental outcomes; and, have a good fundamental knowledge of nutrition science.
• Successful completion of the Post-Comprehensive Enrollment requirement.
• Enrollment in a minimum of one (1) credit hour of  DN 999 Dissertation the semester the student will defend dissertation and graduate.
• Successful completion of the Final Oral Examination (dissertation defense).  The dissertation should be comparable in scope to justify first authorship on a rigorously peer-reviewed manuscript. Students qualifying for a PhD degree in Medical Nutrition Science must have at least one first-author peer-reviewed research publication in review and at least one additional first-author publication prepared for submission at the time of the defense.  Students are encouraged to submit their work for publication well before the defense if possible, especially if they wish to be competitive for a postdoctoral research position.
• Successful Dissertation Submission and Publication (according to Office of Graduate Studies policy.)

Degree requirements and course descriptions are subject to change. Any courses taken as an equivalent must be approved by the Graduate Director and the Office of Graduate Studies. In most cases, use the catalog of the year student entered the program.  Other years’ catalogs ».

Studenst may start this program in the fall or spring semester. Th plan of study below shows a typical progression if the student starts in the fall semester. Course requirements are based on recommendations of the students’ academic advisory committee.

Typical Plan of Study

Reasonable accommodation will be considered and may be made to qualified students who disclose a disability, so long as such accommodation does not significantly alter the essential requirements of the curriculum and the training program, or significantly affect the safety of patient care.  Students who disclose that they have a disability are considered for the program if they are otherwise qualified.  Qualified students with a disability who wish to request accommodations should provide appropriate documentation of disability and submit a request for accommodation to:

The Office for Academic Accommodations

Cyn Ukoko, Senior Coordinator of Academic Accommodations

913-945-7035 or 711 TTY

[email protected]

1040 Dykes Library

The Department of Dietetics & Nutrition and the University of Kansas Medical Center have a commitment to nondiscrimination, access and reasonable accommodation of students with disabilities. Therefore, all students admitted to the PhD Degree in Medical Nutrition Science must be able to meet the following requirements and expectations with or without an accommodation. The PhD degree prepares students to practice dietetics and nutrition and to interpret and participate in research in nutrition within academic and healthcare organizations. Graduates need knowledge and skills to function in diverse practice and research settings. All students who are admitted into the PhD degree program in Dietetics & Nutrition are able to do the following:

Observe : Specific observation skills include, but are not limited to, being able to accurately assess lectures, demonstrations, research, and practice situations in the practice and research of health sciences.

Communicate : Students must have the ability to use multiple communication techniques (oral, written, nonverbal) that enable them to communicate with research participants, teachers, health providers, and faculty. Students must be able to report to members of the team, express accurate information to research participants, and teach, explain, direct and counsel people.

Psychomotor : Students must have sufficient motor capacities and motilities to be able to generate, calculate, record, evaluate and transit information; prepare assignments; deliver public presentations to large and small audiences; collect specimens and perform basic tests and physical assessments on individuals, e.g. anthropometric assessments, finger sticks for blood glucose testing, using glucometers, assessing skin fold thickness, taking blood pressure; and/or working in institutional and food demonstration kitchens. 

Intellectual and Cognitive Abilities : Students must be able to measure, calculate reason, analyze, synthesize, integrate, and remember to apply information. Creative problem solving and clinical reasoning requires all of these intellectual abilities.

Professional and Social Attributes : Students must exercise good judgment and promptly complete all responsibilities required of the program. They must develop mature, sensitive, and effective professional relationships with others. They must be able to tolerate taxing workloads and function effectively under stress. They must be able to adapt to changing environments, display flexibility, and function in the face of uncertainties and ambiguities. Concern for others, interpersonal competence, and motivation are requisites for the program.

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2023-24 Entire Catalog

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Nutritional Science Education

Answering the demand for highly trained nutritional scientists.

The impact of nutrition on health and disease has produced major clinical and public policy challenges that are shaping research and career opportunities for highly trained nutritional scientists in academia, industry and government. Disease prevention efforts, increased health consciousness, and an aging population are further fueling the demand for nutritional scientists.

The interdisciplinary division of nutritional sciences enables students in its PhD and Master’s of Science programs to explore the interrelationship between environmental factors and nutrients, and their effect on biochemistry, physiology and disease development. More than 60 faculty members provide teaching and individualized research guidance across 28 departments and divisions at the University of Kentucky’s Colleges of Medicine, Health Sciences, Pharmacy, Nursing and Agriculture, as well as the Colleges of Arts and Sciences and Education.

One of the division’s primary areas of research and training targets nutrition and chronic diseases, with a focus on obesity and associated disorders of cardiovascular disease, diabetes and cancer. Other specialty areas include nutrition and oxidative stress, nutrition and aging, clinical nutrition, animal nutrition and food science.

The graduate program of nutritional sciences at the University of Kentucky was recently ranked in the top 25% of all nutrition programs by the National Research Council.

Master's Program

The Master’s of Science Program in the division of nutritional sciences provides students with multidisciplinary training while enabling them to focus on areas in which they are particularly interested. The MS program prepares students for a number of careers in health care, academia, education, wellness and other nutrition-related fields. 

PhD Program

The PhD Program in the division of nutritional sciences offers advanced multidisciplinary studies that serve as a springboard for nutrition-related careers in academia, industry, and government. 

Graduate Certificate in Applied Nutrition and Culinary Medicine - Online

The new, online graduate certificate in applied nutrition and culinary medicine is a 12-credit program designed for health and medical professionals. This graduate certificate spans three colleges at the University of Kentucky.

Applicants for the PhD and Master’s of Science programs must meet admissions requirements for both the University of Kentucky Graduate School and the department of pharmacology and nutritional sciences, division of nutritional sciences. Detailed application information for both the PhD Program and the MS Program is outlined on this site.

The Graduate School will not process any applications unless application fees have been paid in full and the applications have been fully completed. Please note that there are no specific formats for the reference letters, essays or CVs.

Departmental courses related to the PhD and MS Program Requirements. See the  MS Handbook  and the  PhD Handbook  for more information on nutritional sciences curriculum. For current course listings, please consult the schedule of nutritional sciences courses. Please contact  Dr. Glauert  if you have any question.

NS 601 – Integrated Nutritional Sciences I (3 CREDITS)

The material covered in CNU/NS 601 consists of three major emphasis areas:  (1) review of carbohydrate, lipid, and protein structure, synthesis, absorption, and metabolism, (2) the impact of nutritional influences on macronutrient metabolism to health and disease, (3) the influence of macronutrient metabolism on the regulation of energy balance.

NS 602 – Integrated Nutritional Sciences II (3 CREDITS)

Integrated study of the properties, metabolism, biochemical and physiological functions and interactions of vitamins and minerals, and their relationships to chronic diseases, deficiency symptoms and toxicity.

NS/CNU 603 - Integrated Nutritional Sciences III (2 CREDITS)

Working knowledge of dietary requirements and guidelines, nutritional assessment, food safety issues and nutritional requirements through the lifecycle.

NS 605 - Advanced Sports Nutrition (3 CREDITS)

Emphasis is directed toward nutrition as applied to prevention of disease through lifestyle management and the application of nutrition in exercise and sport.

NS 606 - Molecular Biology Applications in Nutrition (2 CREDITS)

Focus will be on the use of the most recently developed techniques and model systems in molecular biology for studying nutrient regulation of gene expression.

NS 609 - Ethics in Clinical Research (1 CREDIT)

Representative issues addressed may include data selection and retention, plagiarism, scientific review of grants and manuscripts, scientific misconduct, and informed consent.

NS 704 - Current Topics in Nutrition (1 CREDIT)

Discussions of relevant publications representing cutting edge topics in nutritional sciences

NS 771 - Graduate Seminar in Nutritional Sciences (0-1 CREDITS)

Seminars by students, postdoctoral fellows and faculty both internal and external to the University in areas of nutritional sciences.

Prerequisite: Consent of instructor.

ELECTIVE COURSES 5 - 6 CREDITS

Department Contacts

Director of graduate nutritional sciences education, sara police, phd assistant professor, department of pharmacology and nutritional sciences, director of graduate studies, howard p. glauert, phd professor, department of pharmacology and nutritional sciences, associate director of graduate studies, gang chen, phd associate professor, department of pharmacology and nutritional sciences, helpful links.

The mission of the Division of Nutrition is to investigate, translate and disseminate the benefits of a healthy eating pattern on prevention of disease across the life span. This involves clinical interventions and large observational studies that aim to identify key nutritional factors contributing to health and underlying mechanisms that inform relevant dietary interventions. Through undergraduate, graduate and continuing medical nutrition education, we strive to train and prepare competent healthcare providers to implement science-based nutrition principles throughout their own practices and research careers. 

A healthy eating pattern initiated early in life and sustained throughout life offers a powerful approach to prevention of chronic disease. Growing evidence nationally and globally documents the benefits of a diet rich in produce, whole grains, nuts, legumes, fish, unsaturated fats, oils and dairy products that extend the quality of life years and reduce the global burden of disease. Our research aims to implement these dietary recommendations and study the mechanisms underlying their biological impact.”

Linda Van Horn, PhD, RD

  Education

The Division of Nutrition provides medical nutrition education and training within the Feinberg School of Medicine curriculum. We disseminate and update nutrition research findings that formulate medical practice and policy decisions. Graduate training in nutrition epidemiology, diet assessment and global burden of disease are further integrated for Postdoctoral Fellows and trainees.

  Research

The Division of Nutrition investigates the impact of foods, nutrients and eating patterns in clinical- and population-based settings. Specific areas of study include:

Clinical Studies on Dietary Patterns & Health

Maldonado LE, Sotres-Alvarez D, Mattei J, Daviglus ML, Talavera GA, Perreira KM,  Van Horn L , Mossavar-Rahmani Y, LeCroy MN, Gallo LC, Albrecht SS. A Posteriori dietary patterns, insulin resistance, and diabetes risk by Hispanic/Latino heritage in the HCHS/SOL cohort. Nutr Diabetes. 2022 Oct 13;12(1):44. doi: 10.1038/s41387-022-00221-3.

Neuhouser ML, Pettinger M, Tinker LF, Thomson C,  Van Horn L , Haring B, Shikany JM, Stefanick ML, Prentice RL, Manson JE, Mossavar-Rahmani Y, Lampe JW. Associations of Biomarker-Calibrated HEI-2010 Scores With Chronic Disease Risk and Their Dependency On Energy Intake and Body Mass Index in Postmenopausal Women. J Nutr. 2022 Aug 30;nxac199. doi: 10.1093/jn/nxac199. Online ahead of print. 

LaMonte MJ, Manson JE, Anderson GL, Baker LD, Bea JW, Eaton CB, Follis S, Hayden KM, Kooperberg C, LaCroix AZ, Limacher MC, Neuhouser ML, Odegaard A, Perez MV, Prentice RL, Reiner AP, Stefanick ML,  Van Horn L , Wells GL, Whitsel EA, Rossouw JE; WHI Investigators. Contributions of the Women's Health Initiative to Cardiovascular Research: JACC State-of-the-Art Review. J Am Coll Cardiol. 2022 Jul 19;80(3):256-275. doi: 10.1016/j.jacc.2022.05.016.

Prentice RL, Aragaki AK,  Van Horn L , Thomson CA, Tinker LF, Manson JE, Mossavar-Rahmani Y, Huang Y, Zheng C, Beresford SAA, Wallace R, Anderson GL, Lampe JW, Neuhouser ML. Mortality Associated with Healthy Eating Index Components and an Empirical-scores Healthy Eating Index in a Cohort of Postmenopausal Women. J Nutr. 2022 Mar 15:nxac068. doi: 10.1093/jn/nxac068. Online ahead of print.

Maternal-Fetal-Pediatric Nutrition

Robinson DT, Josefson J, Balmert LC,  Van Horn L , Silton RL. Early Growth and Cognitive Development in Children Born Preterm: Relevance of Maternal Body Mass Index. Am J Perinatol. 2022 Oct;29(14):1555-1562. doi: 10.1055/s-0041-1723828. Epub 2021 Feb 16.

Vladutiu CJ, Butera NM, Sotres-Alvarez D, Stuebe AM, Aviles-Santa L, Daviglus ML, Gellman MD, Isasi CR, Cordero C, Talavera GA,  Van Horn L , Siega-Riz AM. Preconception Cardiometabolic Markers and Birth Outcomes Among Women in the Hispanic Community Health Study/Study of Latinos. J Womens Health (Larchmt) 2022 Jul 7. doi: 10.1089/jwh.2021.0474. Online ahead of print.

Nutrition and Precision Health

Lee BY, Ordovás JM, Parks EJ, Anderson CAM, Barabási AL, Clinton SK, de la Haye K, Duffy VB, Franks PW, Ginexi EM, Hammond KJ, Hanlon EC, Hittle M, Ho E, Horn AL, Isaacson RS, Mabry PL, Malone S, Martin CK, Mattei J, Meydani SN, Nelson LM, Neuhouser ML, Parent B, Pronk NP, Roche HM, Saria S, Scheer FAJL, Segal E, Sevick MA, Spector TD,  Van Horn L , Varady KA, Voruganti VS, Martinez MF. Research gaps and opportunities in precision nutrition: an NIH workshop report. Am J Clin Nutr. 2022 Sep 2;nqac237. doi: 10.1093/ajcn/nqac237. Online ahead of print. 

Prentice RL, Pettinger M, Zheng C, Neuhouser ML, Raftery D, Gowda GAN, Huang Y, Tinker LF, Howard BV, Manson JE,  Van Horn L , Wallace R, Mossavar-Rahmani Y, Johnson KC, Snetselaar L, Lampe JW. Biomarkers for Components of Dietary Protein and Carbohydrate with Application to Chronic Disease Risk in Postmenopausal Women. J Nutr. 2022 Apr 1;152(4):1107-1117. doi: 10.1093/jn/nxac004. PMCID: PMC8970980.

Diet & Blood Pressure

Chan Q, Wren G, Lau C, Ebbels T, Gibson R, Loo RL, Aljuraiban G, Posma J, Dyer AR, Steffen L, Rodriguez B, Appel L, Daviglus M, Elliott P, Stamler J, Holmes E,  Van Horn LV.  Blood pressure interactions with the DASH dietary pattern, sodium, and potassium: The International Study of Macro-/Micronutrients and Blood Pressure (INTERMAP). Am J Clin Nutr. 2022 Jul 6;116(1):216-229. doi: 10.1093/ajcn/nqac067. PMCID: PMC9257466

Systems Epidemiology of Coffee & Health

• Cornelis MC , Erlund I, Michelotti GA, Herder C, Westerhuis JA, Tuomilehto J. Metabolomic response to coffee consumption: Application to a three-stage clinical trial. J Intern Med. 2018; 283:544-557.
• Loftfield E, Cornelis MC , Caporaso N, Yu K, Sinha R, Freedman N. Association of coffee drinking with mortality by genetic variation in caffeine metabolism: Findings from the UK Biobank. JAMA Intern Med. 2018 (in press)
• Cornelis MC , Kacprowski T, Menni C, Gustafsson S, Pivin E, Adamski J, Artati A, Eap CB, Ehret G, Friedrich N, Ganna A, Guessous I, Homuth G, Lind L, Magnusson PK, Mangino M, Pedersen NL, Pietzner M, Suhre K, Völzke H; Swiss Kidney Project on Genes in Hypertension (SKIPOGH) team, Bochud M, Spector TD, Grabe HJ, Ingelsson E. Genome-wide association study of caffeine metabolites provides new insights to caffeine metabolism and dietary caffeine-consumption behavior. Hum Mol Genet. 2016; 25: 5472-5482.
• Cornelis MC . Toward systems epidemiology of coffee and health. Curr Opin Lipidol. 2015; 26:20-9. PMID:25551799.
• Cornelis MC , El-Sohemy A, Kabagambe EK, Campos H. Coffee, CYP1A2 genotype, and risk of myocardial infarction. JAMA. 2006; 295:1135-41. PMID:16522833.

Gene × Environment Interactions & Cardiometabolic Disease

• Cornelis MC , Qi L, Kraft P, Hu FB. TCF7L2, dietary carbohydrate, and risk of type 2 diabetes in US women. Am J Clin Nutr. 2009; 89:1256-62. PMID:19211816;PMCID:PMC2667467.
• Cornelis MC , Tchetgen EJ, Liang L, Qi L, Chatterjee N, Hu FB, Kraft P. Gene-environment interactions in genome-wide association studies: a comparative study of tests applied to empirical studies of type 2 diabetes. Am J Epidemiol. 2012; 175:191-202. PMID:22199026;PMCID:PMC3261439.
• Cornelis MC , Hu FB. Gene-environment interactions in the development of type 2 diabetes: recent progress and continuing challenges. Annu Rev Nutr. 2012; 32:245-59. PMID:22540253.

Genetic Determinants of Nutrient Exposures & Eating Behaviors

• Major JM, Yu K, Wheeler W, Zhang H, Cornelis MC , Wright ME, Yeager M, Snyder K, Weinstein SJ, Mondul A, Eliassen H, Purdue M, Hazra A, McCarty CA, Hendrickson S, Virtamo J, Hunter D, Chanock S, Kraft P, Albanes D. Genome-wide association study identifies common variants associated with circulating vitamin E levels. Hum Mol Genet. 2011; 20:3876-83. PMID:21729881;PMCID:PMC3168288.
• Cornelis MC , Rimm EB, Curhan GC, Kraft P, Hunter DJ, Hu FB, van Dam RM. Obesity susceptibility loci and uncontrolled eating, emotional eating and cognitive restraint behaviors in men and women. Obesity (Silver Spring). 2014; 22:E135-41. PMID:23929626;PMCID:PMC3858422.
• Cornelis MC , Fornage M, Foy M, Xun P, Gladyshev VN, Morris S, Chasman DI, Hu FB, Rimm EB, Kraft P, Jordan JM, Mozaffarian D, He K. Genome-wide association study of selenium concentrations. Hum Mol Genet. 2015; 24:1469-77. PMID:25343990;PMCID:PMC4321444.
• Cornelis MC , Flint A, Field AE, Kraft P, Han J, Rimm EB, van Dam RM. A genome-wide investigation of food addiction. Obesity (Silver Spring). 2016; 24:1336-41. PMID: 27106561 ; PMCID: NIHMS818110.

Medical Nutrition & Lifestyle Education

• Lichtenstein AH, Appel LJ, Vadiveloo M, Hu FB, Kris-Etherton PM, Rebholz CM, Sacks FM, Thorndike AN,  Van Horn L , Wylie-Rosett J; American Heart Association Council on Lifestyle and Cardiometabolic Health; Council on Arteriosclerosis, Thrombosis and Vascular Biology; Council on Cardiovascular Radiology and Intervention; Council on Clinical Cardiology; and Stroke Council. 2021 Dietary Guidance to Improve Cardiovascular Health: A Scientific Statement From the American Heart Association. Circulation. 2021 Dec 7;144(23):e472-e487. doi: 10.1161/CIR.0000000000001031. Epub 2021 Nov 2.

Faculty Spotlight

Marilyn C Cornelis, PhD

Dr. Cornelis’ research aims to couple modern high-throughput omic-technologies to traditional clinical and epidemiological methods to enhance biological understanding of how diet and nutrition contributes to chronic disease. She has a special interest in the genetics of coffee consumption, caffeine metabolism, taste preferences and other dietary behaviors.

Linda V Van Horn, PHD, RD

Linda Van Horn, PhD, RDN is a clinical nutrition epidemiologist whose research focuses on primary prevention of cardiometabolic and other chronic diseases beginning in utero and continuing throughout the life course.

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Doctor of Clinical Nutrition

Home » Academics » Nutrition » Doctor of Clinical Nutrition

Program Description

Admission requirements, learning outcomes, program format & schedule, tuition & fees, related programs, licensure, certification, & credentialing, career opportunities, upcoming webinars, program administration.

The Doctor of Clinical Nutrition (DCN) program explores the principles and practice of functional nutrition to develop the next generation of leaders in the field. Functional nutritionists evaluate biological, environmental, dietary, and lifestyle factors to address each individual’s unique health goals and needs. Students build the skills and knowledge to provide advanced nutrition care that incorporates personalized, evidence-informed plans. Research skills are emphasized, and students prepare publishable case report manuscripts.The program can be completed entirely online in 8-10 trimesters, depending on the start date:

• Fall Start Date: 8 trimesters
• Spring Start Date: 10 trimesters
• Summer Start Date: 9 trimesters

Eligible applicants include those with certain master’s degrees and RD/RDNs with a bachelor’s degree (details below).

Your journey starts here. Programs now enrolling for Summer & Fall 2024.

The Doctor of Clinical Nutrition program is designed for nutritionists, registered dietitians, other clinicians, educators, and researchers, who seek the high-level knowledge and skills to work in cutting-edge private practice or integrative medicine settings and contribute to the advancement of functional nutrition as a core discipline in healthcare. The program is open to individuals who hold specific master’s degrees (details below) and to registered dietitians (RDs)/registered dietitian nutritionists (RDNs) whose highest degree is a bachelor’s degree. RD/RDNs can enter the program without first earning a master’s degree.

Graduates are equipped with the tools they need to expand the types of clients and cases they work with, including individuals with complex clinical conditions. Graduates will hold the title doctor (Dr.), enhance their stature with clients and other healthcare professionals, and expand their job opportunities and career paths.

The Doctor of Clinical Nutrition program is a professionally-oriented, clinical doctoral program designed to educate students in all aspects of functional nutrition. Functional nutrition uses a holistic, flexible, and personalized approach to address each individual’s unique health goals and needs. Functional nutritionists consider the root causes of symptoms, the relationship between environmental and lifestyle factors, genetic predisposition, core biological functions and imbalances, and disease expression to inform clinical assessment and recommendations.

The program reinforces and builds on students’ existing skills and knowledge in research literacy, ethics, and foundational nutrition; provides specialized coursework in nutritional genomics, environmental health, nutrition-focused physical exam, and case report writing; and explores advanced functional nutrition care in gastrointestinal, immune, cardio-metabolic, neurological, energy metabolism, and endocrine health. The program culminates with either applied practice within a clinical setting or an advanced clinically-oriented project.

There are two entry pathways for this program:

• Master’s Degree/Doctoral Degree Pathway
• RD/RDN Bachelor’s Degree Pathway
• Master of Science or Doctoral degree in nutrition or a related field (including, but not limited to, Public Health, Health Science, Biochemistry, Nursing, and Physician’s Assistant). 
• Doctoral degree in clinical healthcare (including, but not limited to, DC, DDS, OD, Doctor of Nursing, ND, and PharmD). 

Degree must be from a degree-granting college or university  accredited by an accrediting body recognized by the U.S. Department of Education , with a minimum of a 3.0 GPA, or if a school uses a Pass/Fail system, passing grades in all coursework.

• Nutrition Science: 12 semester credit hours at the graduate level. Examples include courses in macronutrients, micronutrients, life cycle nutrition, and nutrition therapy.
• Biochemistry: 6 semester hours at the undergraduate or graduate level. 3 of these credits can be fulfilled by completing the Biochemistry course offered by Straighter Line .
• Physiology or Anatomy & Physiology: 3 semester hours at the undergraduate or graduate level. This requirement can also be fulfilled by completing the Anatomy & Physiology I AND Anatomy & Physiology II courses offered by StraighterLine .
• Clinical or Life Sciences: 12 semester hours at the undergraduate or graduate level. Examples include courses in biology, microbiology, epidemiology, biostatistics, botany, genetics, pathophysiology, and organic/inorganic chemistry. Three credits of research literacy may be applied toward the 12-credit requirement. Nutrition courses not used to meet the “Nutrition Science” requirement may be applied to the “Clinical or Life Sciences” requirements. Credits towards this requirement can also be fulfilled by completing the Introduction to Biology, Microbiology, and/or General Chemistry I courses offered by StraighterLine . 
• Behavioral Science: 3 semester hours at the undergraduate or graduate level. Examples include courses in psychology, motivational interviewing, and principles of health behavior/behavior change. This requirement can also be fulfilled by completing the Introduction to Psychology course offered by StraighterLine .

Coursework must be from a degree-granting college or university  accredited by an accrediting body recognized by the U.S. Department of Education. ENTRY PATHWAY 2: Program Specific Requirements for the Registered Dietitian (RD/RDN) Bachelor’s Degree Pathway:  

• Bachelor’s degree from a program accredited by the  Accreditation Council for Education in Nutrition and Dietetics (ACEND)  with a minimum of a 3.0 GPA, or if a school uses a Pass/Fail system, passing grades in all coursework
• Hold the Registered Dietitian Nutritionist (RDN) credential issued by the  Commission on Dietetic Registration (CDR)

Required Courses

This program consists of 44 credits of required courses.

• MUIH500 University-Wide New Student Orientation (0 cr)
• MUIH550 Academic Research & Scholarship (0 cr)
• NUTR705 DCN Orientation (0 cr)
• NUTR801 Principles of Integrative & Functional Nutrition (3 cr)
• NUTR802 Nutritional Approaches to Detoxification (3 cr)
• NUTR822 Epigenetics and Nutritional Genomics (3 cr)
• NUTR823 Ethics in Clinical Nutrition (1.5 cr)
• NUTR824 Research Literacy in Nutrition (3 cr)
• NUTR831 Integrative and Functional Nutrition in Gastrointestinal Health and Disease (3 cr)
• NUTR832 Integrative and Functional Nutrition in Immune Health (3 cr)
• NUTR833 Integrative and Functional Nutrition in Cardio-Metabolic Health (3 cr)
• NUTR834 Integrative and Functional Nutrition in Neurological Health (3 cr)
• NUTR835 Integrative and Functional Nutrition in Endocrine and Energy Health (3 cr)
• NUTR837 Integrative and Functional Nutrition for Complex Cases (3 cr)
• NUTR850 Nutrition Focused Physical Exam (1.5 cr)
• NUTR8EXI Nutrition DCN Comprehensive Exam (0 cr)
• RSCH811 Case Reports in Integrative Health (3 cr)
• RSCH850 Research Manuscript I (1 cr)
• RSCH851 Research Manuscript II (1 cr)

Choose one of the following for 3.0 credits:

• NUTR904 Advanced Nutrition Clinic I (3 cr)
• NUTR910 Advanced Nutrition Final Project I (3 cr)
• NUTR905 Advanced Nutrition Clinic II (3 cr)
• NUTR911 Advanced Nutrition Final Project II (3 cr)

Course Descriptions

Course descriptions are available in the Academic Catalog .

Advanced Standing for Institute for Functional Medicine (IFM) Certified Practitioners

Individuals who are Institute for Functional Medicine (IFM) Certified Practitioners are eligible for 3 credits of advanced standing and will only need to complete 41 credits of coursework at MUIH. Such students are exempt from taking NUTR801 (3 cr). Advanced standing recognizes students’ certified learning in nutrition at the doctoral level. Advanced standing reduces credits, costs, and time to program completion for IFM Certified Practitioners.

To receive advanced standing, students MUST submit official documentation of their IFM certification BEFORE starting their first class at MUIH. Such documentation is only required to receive advanced standing; it is not required for admission into the program.

Students who complete the Doctor of Clinical Nutrition program will be able to:

• Apply principles of integrative and functional nutrition to provide advanced nutrition care in the areas of gastrointestinal, immune, cardio-metabolic, neurological, nutritional genomics, energy metabolism, and endocrine health.
• Evaluate data from the client history, diet history, nutrition-focused physical examination, lifestyle, anthropometrics, genomics, environmental impacts, and laboratory findings to provide a comprehensive client assessment.
• Synthesize didactic and clinical knowledge and skills and translate this into personalized nutrition care plans.
• Apply principles of research methodology, bioethics, academic journal writing, and case studies in practice and research settings.
• Promote nutrition and lifestyle interventions for disease prevention and health optimization as part of a collaborative healthcare team.

Program Format

This program is offered in the online format.  Click here  to view MUIH’s definition of online, hybrid, and on-campus course and program formats.

The program includes 1-2 weekends where you may be expected to participate in a synchronous (real-time) online classroom.

Program Schedule

For trimester start and end dates, see the  Academic Calendar .

The program can be completed in 8-10 trimesters, depending on students’ start date.

There is a unique schedule of classes for each start date.

For students who start the program in the Fall trimester:

Trimester 1

• NUTR700 DCN Orientation (0 cr)
• MUIH500 University-Wide New Student Orientation (0 cr) 

Trimester 2

Trimester 3

Trimester 4

Trimester 5

Trimester 6

• NUTR837 Integrative and Functional Nutrition in Complex Cases (3 cr)

Trimester 7

• NUTR904 Advanced Nutrition Clinic I (3 cr) OR
• RSCH850 Research Manuscript I (1cr)

Trimester 8

• NUTR905 Advanced Nutrition Clinic II (3 cr) OR

For students who start the program in the Spring trimester:

Trimester 9

Trimester 10

For students who start the program in the Summer trimester:

*Prices subject to change. Tuition costs are for illustrative purposes only.

Additional Fees

• Master of Science in Nutrition and Integrative Health
• Post-Baccalaureate Certificate in Culinary Health and Healing
• Post-Masters Certificate in Nutrition & Integrative Health

Licensing requirements for nutritionists vary by state. Students are advised to check and stay apprised of the educational requirements for professional licensure in their state. To learn the most up-to-date laws and regulations, please refer to each state’s board of nutrition/dietetic practice. In addition, the American Nutrition Association provides a summary of nutrition licensing laws in each state; students are advised to read the entire state law for full detail.

The Board for Certification of Nutrition Specialists (BCNS) administers the advanced certification for personalized nutrition practitioners: Certified Nutrition Specialist (CNS). Depending upon a student’s prior clinical training, the Doctor of Clinical Nutrition may complete the educational requirements needed for graduates to sit for the CNS exam. BCNS also requires that applicants complete 1000 hours of supervised practice experience and pass the CNS Certifying exam. The board reviews each applicant individually to determine eligibility. Interested individuals are encouraged to check for the most recent requirements with the Board for Certification of Nutrition Specialists at https://theana.org/advocate. certify.

Graduates of the Doctor of Clinical Nutrition are eligible to apply to become a Diplomate of the American Clinical Board of Nutrition. This board requires that applicants hold a professional doctorate and have at least 300 hours of nutrition education and a minimum of two years practice experience and write an article or paper on a nutritional topic that could be published. Interested individuals are encouraged to check for the most recent requirements with the American Clinical Board of Nutrition at acbn.org .

The Clinical Nutrition Certification Board (CNCB) reviews each applicant individually. They review all transcripts to determine eligibility. Interested individuals are encouraged to check for the most recent requirements with the Clinical Nutrition Certification Board at cncb.org .

The Doctor of Clinical Nutrition prepares students for careers in integrative health practices and health care organizations; to serve as educators in communities, in schools and in colleges and universities; to work in government agencies and/or policy settings; and to be leaders in the field of integrative and functional nutrition. Graduates will hold the title doctor (Dr.), enhance their stature with clients and other healthcare professionals, expand the types of clients and cases they work with, and expand their job advancement opportunities. 

Graduates of MUIH’s nutrition programs are employed in a variety of settings including private practice; integrative group practices; nutrition clinics; health care systems; hospitals; community, non-profit, and outreach organizations; state and local health departments; school systems; culinary organizations; athletic and recreational organizations; and colleges and universities. Many graduates chose to have a portfolio career in which they have multiple positions and employers within one or more professions, rather than one full-time job. A portfolio career provides such individuals with variety in their work life and the opportunity to develop a wide and varied professional network.

The U.S. Bureau of Labor and Statistics indicates jobs for nutritionists and dietitians are projected to grow 7% from 2021 to 2031. The role of food in preventing and treating diseases, such as diabetes, is now well known. More dietitians and nutritionists will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health.

View more about career opportunities.

Take a look at what our Doctor of Clinical Nutrition program offers and how MUIH is the choice for you!

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James Snow D.C.N. Department Chair

Eleonora Gafton, D.C.N. Program Director, Cooking Labs

Elizabeth Owens, M.S. Director, Experiential Programs

Jennifer Swetz, M.S. Nutrition Clinic Coordinator

Alexandra Wick Department Manager

Nissa Lazenby-Wilson, M.S. Cooking Lab Assistant Manager

Casey Opperman, M.A. Academic Advisor

Crystal Hoyt Academic Advisor

Click here to view the faculty.

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• nutrition phd

PhD in Nutrition Curriculum

The PhD in nutrition requires extensive coursework in stable isotopes and metabolomics with a focused metabolic research project. There is laso an opportunity for elective coursework - specifically tailored both to the research interests and career goals of each student. The doctoral student must complete courses in:

• Metabolic Regulation
• Molecular Nutrition
• Advanced Human Nutrition
• Elective studies

Additional information about graduate degree programs may be obtained directly from the department by contacting Dr. David Lodowski via email ( [email protected] ) or phone (216.368.6971).

Plan of Study First Year

Second year.

After the third year, student enrolls in one credit of NTRN 701 Dissertation PhD each fall and spring semester until graduation.

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Nutrition Studies Research Group Learn more

Research Featured in a Top 10 Netflix Docuseries Learn more

Twin Nutrition Study (TwiNS) Vegan vs Omnivore Learn more

Nutrition Science Online Short Course Learn more

The Nutrition Studies Research Group is a strong and growing component of the  Stanford Prevention Research Center . Our current research focuses directly on nutrition intervention studies. We aim to expand nutrition research beyond traditional nutrients and phytochemicals to focus more on dietary patterns, and beyond traditional outcome measures like cholesterol to include more recently-established risk factors for disease such as inflammatory markers and DNA-methylation. Dietary strategies for weight loss are also a topic of research interest.

Research Studies - Recruiting

We frequently recruit for our research studies. Use the buttons below to learn more about studies we are currently recruiting for.

If you are interested in being notified about future research opportunities, join our email list .

WELL for Life

The Stanford WELL for Life Study (WELL) is a unique longitudinal study that uses novel methods to define, assess, and promote the multiple dimensions of well-being in the U.S. and globally.

Christopher Gardner, PhD

Director of Nutrition Studies at Stanford Prevention Research Center

The Rehnborg Farquhar Professor of Medicine at Stanford University

Plant-Based Diet Resources

Learn how to follow a healthy plant-based diet with this guide that highlights the four principles of a plant-based diet, key nutrients, sample menus, and recipes.

"You Are What You Eat: A Twin Experiment"

Our groundbreaking study comparing vegan vs. omnivorous diets in identical twins has hit the headlines after being published in JAMA Network Open . Even more thrilling?! It will be featured in the upcoming Netflix documentary "You Are What You Eat: A Twin Experiment", airing January 1! Tune in to discover how our research is influencing healthier eating habits both for individuals and the planet!

One identical twin went vegan while the other didn’t. See what happened

Twins who ate vegan diets for two months were healthier than their identical siblings who ate a meat and vegetable diet, a study found.

Scientists studied twins’ diets. Those who ate vegan saw fast results.

Stanford University researchers assigned vegan or meat diets to sets of identical twins. The results showed a large difference in health benefits.

Is a vegan diet really healthier than eating meat? Rare identical twin study offers answer

A study in identical twins compares whether a vegan or omnivore diet has more health benefits.

Stanford professor on his twin diet study

A new Netflix series is all about a Stanford professor and his research about eating and he did it by enlisting the help of twins. NBC Bay Area’s Raj Mathai spoke to Dr. Christopher Gardner for some insight.

Is Eating a Plant-Based Diet Better?

Here's what the research says.

Stanford Prevention Research Center

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Gastrointestinal Surgical Patient and Multidisciplinary Healthcare Provider Beliefs and Practices Around Perioperative Nutrition: A Mixed Methods Study

Carlie Arbaugh, MD, Chef, Cintia Kimura, MD, PhD, MPH, Cindy Kin, MD, MS

About Holman Day

Holman Day is Stanford Surgery's annual celebration of science. The Holman Lecture Series and Research Day commemorates the life and accomplishments of Founding Department Chair Emile Frederic Holman, MD. Each year we showcase the depth and breadth of research by our trainees at poster and abstract presentations. Following the research symposium, all are invited to attend the Annual Holman Lecture.

To learn more, please visit surgery.stanford.edu/holman.html

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About Stanford Surgery

The Stanford University Department of Surgery is dedicated to inventing the future of surgical care through:

• pioneering cutting-edge research,  • developing the next generation of leaders, and  • healing through incomparable surgical skills and compassion. 

To learn more, please visit surgery.stanford.edu

Introduction: Nutrition is critical to gastrointestinal (GI) disease prevention and treatment, including operations, yet perioperative nutrition practices vary widely. We aimed to understand GI surgical patient and healthcare provider perioperative nutrition beliefs and practices. 

Methods: We used a mixed methods approach including a patient survey (n=19), provider survey (n=26), and semi-structured interviews with a subset of providers (n=15). Providers included surgeons, gastroenterologists, medical oncologists, advanced practice providers, and dietitians. Provider interviews were transcribed, iteratively coded, and thematically analyzed. Quantitative and qualitative data were integrated. 

Results: 94.7% of patients and 100% of providers surveyed believe that nutrition affects outcomes. Patients seek nutrition information from diverse resources (73.7% from websites/blogs, 42.1% from documentaries, 36.8% from books/magazines) and people (52.6% from family members, 42.1% from a significant other/partner/spouse, 36.8% from a dietitian/nutritionist). Providers cited lack of quality information, misinformation, and inconsistency among healthcare providers as barriers to high-quality nutrition care. Both patients and providers noted that nutritional supplements have drawbacks, with 100% of patients and 96.2% of providers expressing interest in house made plant-based protein smoothie or soup alternatives. 

Conclusion: This study led to the development of a multidisciplinary task force which has collaborated on multiple interventions to improve inpatient perioperative surgical nutrition (e.g. smoothie pilot and postoperative menu revisions).

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Editorial article, editorial: role of nutrition in skeletal muscle atrophy and sarcopenia.

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• 4 School of Sports Science and Physical Education, Research Center of Sports and Health Science, Northeast Normal University, Changchun, China
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Editorial on the Research Topic Role of nutrition in skeletal muscle atrophy and sarcopenia

Approximately 40%–50% of the body mass consists of skeletal muscle, which is important for human energy metabolism. Its quality and functional integrity are crucial to maintaining the normal function and metabolic homeostasis of the musculoskeletal system ( 1 ). Muscle atrophy reduces strength and endurance, which restricts activity, decreases the quality of life, increases the risk of falls and fractures, and starts a vicious cycle of muscle disuse that exacerbates muscle weakness and loss. The atrophy of skeletal muscle has various causes, including aging, cancer, metabolic diseases, sepsis, bed rest, and denervation ( 2 ). Sarcopenia, known as the most prevalent type of skeletal muscle atrophy in humans, is primarily associated with aging. Notably, as the aging of the global population continues to deepen, sarcopenia has become a serious public health problem, causing huge direct or indirect socioeconomic burdens ( 3 ). Limited success has been achieved in clinical trials testing therapeutics against skeletal muscle atrophy and sarcopenia ( 4 ). Therefore, finding dietary approaches for the prevention and treatment of muscle atrophy and sarcopenia has been a research hotspot in the fields of nutrition, medicine, and biology.

Highly dynamic, skeletal muscle reacts to a variety of stimuli, particularly mechanical load variations. The main cause of muscle atrophy in healthy individuals is muscular disuse, which also impacts protein expression, metabolism, skeletal muscle phenotype, and morphological features ( 5 ). Decreased physical activity is mostly due to reduced ambulatory activity, lockdowns imposed, illnesses necessitating bed rest, or discomfort or impairments from chronic conditions. Spinal cord injury is a severe, incapacitating condition that causes skeletal muscle innervation loss, lower motor function, and considerably reduced skeletal muscle load, leading to atrophy ( 6 ). Xu et al. indicated that oxidative stress injury and inflammation represented the primary mechanisms of skeletal muscle atrophy following spinal cord injury. This included various pathways, including the autophagic lysosome system, the ubiquitin-proteasome system, the IGF-1/PI3K/Akt/mTOR signaling pathway, and the hypothalamus-growth hormone-IGF-1 axis ( Xu et al. ).

Inflammation is essential to the pathology of illnesses linked to dysfunctional skeletal muscles ( 7 ). A number of illnesses, such as chronic obstructive pulmonary disorder (COPD) and asthma, are marked by persistent inflammation or an increase in inflammatory mediators. Even though the pathologies of these disease states vary, they are all characterized by skeletal muscle mass loss and physiological disruption. Pro-inflammatory cytokines play a major role in the chronic inflammation that characterizes several of these diseases ( 8 ). The data from 3,389 participants in the National Health and Nutrition Examination Survey (NHANES) from 1999 to 2006 and 2011 to 2018 showed a significant positive association between the risk of sarcopenia in asthmatic patients and their dietary inflammatory index levels, as reported by Lin et al. Therefore, decreasing the intake of these pro-inflammatory elements may help prevent sarcopenia. To understand the function of nutrition in patients with coexisting COPD and sarcopenia, Nan et al. summarized the intrinsic mechanisms of both conditions.

Diet is an important determinant of skeletal muscle atrophy. Muscle atrophy can be caused by a variety of dietary variables, including insufficient protein consumption, vitamin D deficiency, and a diet low in antioxidants and long-chain polyunsaturated fatty acids ( 9 ). After screening data selected from the 2011–2014 NHANES, including 6,019 American adults, Wu et al. showed that the composite dietary antioxidant index and the dietary antioxidants zinc, vitamin E, and selenium were significantly correlated with handgrip strength in males, while only zinc was related to handgrip strength among dietary antioxidants in females. Additionally, eating a diverse range of foods can lower the risk of unfavorable health outcomes like physical dysfunction and death. Dietary diversity score refers to the number of various foods or food groups within a specific timeframe, where higher scores signify a broader range of foods consumed. Using the data from 6,624 older Chinese adults, Du et al. showed that sarcopenia risk was lower in those with higher dietary diversity scores for the total diet, animal-based diet, and plant-based diet. Therefore, consuming a diverse range of foods is crucial for maintaining bodily function ( Du et al. ).

In summary, this Research Topic provides the most recent information on the impact of diets or dietary components on skeletal muscle atrophy and sarcopenia while updating the molecular mechanisms that mediate and orchestrate muscle mass loss in disease. It offers new insights into the possible strategies for the management and prevention of these conditions. Meanwhile, due to the complex pathogenesis of skeletal muscle atrophy and existing inter-individual variability, precise nutrition for individuals with skeletal muscle atrophy will be a future research trend.

Author contributions

TT: Writing – original draft, Writing – review & editing. HQ: Writing – original draft, Writing – review & editing. CK: Writing – original draft, Writing – review & editing. WZ: Writing – original draft, Writing – review & editing.

The author(s) declare that financial support was received for the research, authorship, and/or publication of this article. This work was supported by Beijing Natural Science Foundation (grant number 7222249).

Conflict of interest

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Publisher's note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

1. Wang Y, Liu Q, Quan H, Kang SG, Huang K, Tong T. Nutraceuticals in the prevention and treatment of the muscle atrophy. Nutrients . (2021) 13:1914. doi: 10.3390/nu13061914

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2. Sartori R, Romanello V, Sandri M. Mechanisms of muscle atrophy and hypertrophy: implications in health and disease. Nat Commun. (2021) 12:330. doi: 10.1038/s41467-020-20123-1

3. Yuan S, Larsson SC. Epidemiology of sarcopenia: prevalence, risk factors, and consequences. Metabolism. (2023) 144:155533. doi: 10.1016/j.metabol.2023.155533

4. Domaniku A, Bilgic SN, Kir S. Muscle wasting: emerging pathways and potential drug targets. Trends Pharmacol Sci. (2023) 44:705–18. doi: 10.1016/j.tips.2023.07.006

5. Nunes EA, Stokes T, McKendry J, Currier BS, Phillips SM. Disuse-induced skeletal muscle atrophy in disease and nondisease states in humans: mechanisms, prevention, and recovery strategies. Am J Physiol Cell Physiol. (2022) 322:C1068–C84. doi: 10.1152/ajpcell.00425.2021

6. Otzel DM, Kok HJ, Graham ZA, Barton ER, Yarrow JF. Pharmacologic approaches to prevent skeletal muscle atrophy after spinal cord injury. Curr Opin Pharmacol. (2021) 60:193–9. doi: 10.1016/j.coph.2021.07.023

7. Ji Y, Li M, Chang M, Liu R, Qiu J, Wang K, et al. Inflammation: Roles in skeletal muscle atrophy. Antioxidants-Basel. (2022) 11:1686. doi: 10.3390/antiox11091686

8. Londhe P, Guttridge DC. Inflammation induced loss of skeletal muscle. Bone. (2015) 80:131–42. doi: 10.1016/j.bone.2015.03.015

9. Kiuchi Y, Doi T, Tsutsumimoto K, Nakakubo S, Kurita S, Nishimoto K, et al. Association between dietary diversity and sarcopenia in community-dwelling older adults. Nutrition. (2023) 106:111896. doi: 10.1016/j.nut.2022.111896

Keywords: skeletal muscle atrophy, sarcopenia, protein synthesis/proteolysis, nutrition, dietary intervention

Citation: Tong T, Quan H, Kim CK and Zeng W (2024) Editorial: Role of nutrition in skeletal muscle atrophy and sarcopenia. Front. Nutr. 11:1395491. doi: 10.3389/fnut.2024.1395491

Received: 04 March 2024; Accepted: 19 April 2024; Published: 03 May 2024.

Edited and reviewed by: Ellen E. Blaak , Maastricht University, Netherlands

Copyright © 2024 Tong, Quan, Kim and Zeng. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) . The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Weicai Zeng, weicaizeng@qq.com

This article is part of the Research Topic

Role of Nutrition in Skeletal Muscle Atrophy and Sarcopenia

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Nutrition as medicine: The building blocks of health – cooking

• Written by Karen Burbach, UNMC strategic communications
• Published May 3, 2024

Brian O'Malley, with the Institute for the Culinary Arts at Metro Community College, holds a cooking session as part of UNMC’s Keep Calm and Soup On program in January.

What we eat matters.

Yet, too often, fast and ultra-processed foods are America’s go-to option.

Nutrition as medicine

The food: Diet, healthy or otherwise, can impact an individual’s health, making nutrition a larger part of today’s medical education and care.

The cooking: Pairing healthy cooking with nutritional info and meal prep tips is a recipe for success at UNMC, where wellness and well-being are top of mind.

The recipes: For a healthier, more cost-effective option, skip takeout and prepare a dish from scratch at home. Here are two enticing options.

Now, Steven Wengel, MD, assistant vice chancellor for wellness at UNMC, is partnering with others to promote healthy eating through healthy cooking.

“How much we move and eat matter dramatically,” Dr. Wengel said. “This project is intended to provide a healthy cooking lesson that is practical for busy people and pleasing to the palate.”

In 2020, Dr. Wengel helped launch “Keep Calm and Cook On,” a series of virtual presentations for UNMC faculty, staff and students that includes a cooking demonstration, nutritional information and a question-and-answer session.

Supported by The Monarch Fund, the project is a joint effort of UNMC Human Resources, UNMC’s wellness program and medical nutrition staff, and the Metropolitan Community College Institute for the Culinary Arts’ Open Kitchen Workshops. In addition, UNMC’s food services partner, Sodexo, features limited menu items at its med center cafes.

Dr. Wengel credits MCC’s Brian O’Malley and Sara Rogers for their culinary collaboration, UNMC’s Mariah Jackson, assistant professor of medical nutrition, for providing nutritional highlights during each demonstration, and HR’s Giovanni Jones for her creativity and logistical help.

Participants learn how to prepare healthy (and easy!) recipes that don’t require hours in the kitchen or long lists of costly ingredients. Past presentations have focused on preparing Minnesota wild rice soup, lemon chicken orzo and turkey and black bean chili.

“More and more research is being done on the negative effects of ‘ultra- processed food’ on our health,” Dr. Wengel said. “One antidote for that is cooking at home using healthy ingredients.”

A geriatric psychiatrist, Dr. Wengel said growing evidence suggests lifestyle factors may impact and help prevent such diseases as Alzheimer’s. “More and more, we’re seeing that lifestyle factors — like how much you move and what you eat — matter,” he said.

In addition, reports indicate that some psychiatric conditions — obsessive compulsive disorder and major depression — are associated with derangements of the microbiome, he said. “We don’t know if it’s cause or effect,” Dr. Wengel said, “ …but in some preliminary studies, the microbiomes of people with depression or OCD seem to be different. Can we influence that by diet? We don’t know, but maybe.”

One thing we do know, he said: “There’s no downside to eating healthy.”

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Roel Verhaak, PhD, in honor of Brain Tumor Awareness Month

Roel verhaak, phd.

What inspires you as a scientist and working to find better treatments for gliomas?

I have lost a dear friend to this disease. She inspires me every day to come to the lab, and work towards better treatment outcomes for glioma patients and their families.

What are the challenges in studying brain tumors? Recent discoveries you are excited about?

The biggest challenge is the time it takes to go from a discovery in the lab to a clinical study. I am excited about a new drug called vorasidenib, which was reported last year to improve survival in patients with an IDH-mutant glioma. The target for vorasidenib was first discovered in 2008, yet it took 15 years to get to this point. And that was relatively fast!

As we honor Brain Tumor Awareness Month, what are you most hopeful for in terms of the future treatment of brain tumors?

The recent success with vorasidenib shows that there is hope for brain tumor patients, that we are able to develop new treatments that make a difference. We need to find more of those!

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Vanguard graduate, looking to study the brain, has cross-cultural medicine in mind

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Dyane Velazquez graduated from Vanguard University on Thursday morning, one of hundreds of graduates at the commencement ceremony at Mariners Church in Irvine.

Velazquez looks forward to a bright future. The Santa Ana native is a first-generation Mexican American who graduated summa cum laude — and a semester early at that — with a degree in biology, concentration in neurobiology and minor in chemistry.

She wants to go to medical school and become a pediatric neuro-oncologist, studying the brain. One thing on Velazquez’s brain this week is a statistic she heard recently.

Less than 3% of the doctors in this country are Latina like her, she said.

“Having even just that dream in mind is quite significant, I feel, making a difference and providing comfort to patients that would prefer speaking in Spanish,” she said. “It’s just about making a difference.”

Of the 542 graduates on Thursday, 35% were first-generation college graduates like Velazquez. She remembers when she was attending high school at Orange County School of the Arts, doing things herself like filling out her financial aid forms, applying for college or speaking to her counselor.

Still, her mom Ary Herrera has been there for her every step of the way.

“She’s been my No. 1 supporter forever,” Dyane Velazquez said, fighting back tears. “If I wanted to do something, I wanted to achieve something, she was the one who would say, ‘You’ve got this, and I’ll be right there next to you supporting you.’ She’s been my rock.”

Dyane’s accomplishments have been considerable since enrolling during the coronavirus pandemic in fall 2020. She became the school’s first student Spanish translator, both at live events and for the school’s newsletter and website. These were among extensive experiences that also included time as an organic chemistry tutor, COPE Health Scholar at St. Joseph Hospital and a Youth4Vaccines Ambassador at an online forum with Dr. Anthony Fauci in 2021.

The latter opportunity was provided by her main mentor, Vanguard biology professor Dr. Itzel Calleja-Macias.

“Coming here was a really good decision,” said Velazquez, who was a Presidential Scholarship recipient. “I created really good bonds with my professors, my classmates, gained so much good knowledge about something that I’m really passionate about, biology, especially learning about the brain.”

Vanguard aced enrollment for first-time, full-time Latino undergraduate students like Velazquez, according to a recent report from the Education Trust . The university is doubling down on efforts to attract and support local students, with 85% of students coming from within a 100-mile radius of the Costa Mesa campus.

Additionally, 51% of undergraduates are eligible for the federal Pell Grant, typically given to students who display exceptional financial need.

Dr. Renea Brathwaite , the school’s Chief Diversity Officer and Dean of the School of Theology and Ministry, understands first-hand Velazquez’s point about how the language barrier can make a difference in the doctor’s office. He grew up in the Caribbean until the family moved to New York.

“Even though we spoke English, New York English and Barbadic English are not the same,” Brathwaite said with a laugh. “When I found a Caribbean doctor, a child of Caribbean people, instantly he made sense to me and I made sense to him. It’s not just a myth that people have better medical outcomes when their doctors understand them.”

The school supports its Latino students with resources like the Jesse Miranda Center for Hispanic Leadership . In 2015, Vanguard was the second university in Orange County to be a federally designated Hispanic Serving Institution.

Last year, the college unveiled the Patty Arvielo School of Business and Management , the first business school in the country to be named after a Latina.

Brathwaite said the university has to deal with not only systemic barriers, but interpersonal as well.

“We do have to work on building up the confidence and academic skills of our students, and the ability for students to engage cross-culturally,” he said. “Three percent, that means you’re going to schools where most of your professors are not going to look like you. You have to know how to engage cross-culturally when there is a power differential. That’s the reality, until there comes a time when we have much better representation.”

Velazquez was more than excited to graduate. Her dream medical school is UC Irvine, where she already has worked with Dr. Momoko Watanabe through the Summer Institute in Neuroscience program funded by the National Science Foundation.

Velazquez knows that at Vanguard, she was more than just a statistic. A school slogan is “Your story matters,” and hers is compelling.

“It is a small campus, but it’s like a family,” she said.

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Matt Szabo is a sports reporter for the Daily Pilot. A Southern California native and Cal Poly San Luis Obispo graduate, he has been covering sports for L.A. Times Community News since 2006, most extensively water polo and tennis. (714) 966-4614

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School of Medicine PhD students shine at UCI Grand Slam

The top three finalists of the 2024 UCI Grad Slam celebrate their achievements. From left: May Hui (3rd place), Onwodi Ifejeoku (1st place) and Nnaoma Agwu, from the Henry Samueli School of Engineering (2nd place).

Devyn Billingsley/UCI Graduate Division

Onwodi Ifejeokwu (Department of Anatomy & Neurobiology, Acharya Lab) and May Hui (Department of Physiology & Biophysics, Beier Lab), PhD students in the School of Medicine, took first and third place respectively at this year's UCI Grad Slam competition. Onwodi won with her presentation, "Kill the cancer; Spare the brain!", while May impressed the judges with "Flipping the Switch on Chronic Pain."

UCI Grad Slam showcases the best three-minute research presentations by graduate scholars across all disciplines. This prestigious win not only highlights the exceptional research being conducted by our students but also their remarkable communication and presentation skills. 

Learn more and watch the 2024 UCI Grad Slam here . 

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