Guide To An Online Nutritionist Degree

• Accessibility

  Students pursuing an online degree in nutrition are able to access course material, class discussions, and assignments from anywhere. Distance learners can work from home or while traveling. All they need are a computer and reliable internet connection.

• Flexibility

  Many schools offer asynchronous courses in which students do not have to log into classes at the same time as their peers. Instead, online learners can complete their work according to their own schedules. Whether learners want to study in the early morning hours, late at night, or on weekends, online learning can provide ample scheduling flexibility.

• School Options

  Rather than having to uproot their life and move to a new city or state, students are able to earn an online nutrition degree directly from their homes. Distance learners can choose the right school for their professional and education goals rather than simply attending a local college.

• Diversity

  Online nutrition programs attract students from across the country and around the world. These programs allow students to interact with and learn from peers in diverse locations. As a result, online students can expand their network into different cities, states, and countries.

• Technology

  Advances in online learning platforms make connecting by video, audio, and discussion threads more effective than ever. Some students pursuing online nutrition degrees need to participate in live video discussions, while others can access lectures on their own time. Most schools provide additional IT resources to distance learners and allow them to take exams at a local test center.

Introduction to Nutrition

An introductory course in nutrition explores how food affects the body. Students learn about basic nutrition concepts and body functions as they relate to food. Covered topics include carbohydrates and protein, vitamins and minerals, metabolism, and fats.

Food and Culture

This course emphasizes how individuals, groups, and communities relate to food and diet. Cultural variations in food access, preparation, and consumption provide insight into the complexities of nutrition needs around the world.

Nutrition and Disease

This course incorporates information on how food and diet can contribute to and mitigate illness. Learners study nutritional deficiencies and the types of diseases that can occur, such as osteoporosis and anemia, alongside how an overabundance of certain foods can lead to afflictions like diabetes.

Food Preparation, Sanitation, and Safety

This course teaches learners how to handle and serve food in accordance with general and regulatory standards. Students explore concepts such as cross-contamination, cleanliness, and cooking and storage temperature.

Developmental Nutrition

Developmental nutrition classes provide insight into the nutritional needs of infants, children, and adolescents. By looking closely at how nutrition relates to cognitive, physical, and emotional development, learners develop an understanding of the unique dietary needs associated with the early stages of human life.

Clinical Nutrition

This course introduces students to the tools, techniques, and tests used to assess nutritional health. Learners explore scientific and diagnostic aspects of nutrition, learning about macronutrients, micronutrients, and enzymes.

Cultural Nutrition

Cultural nutrition classes assess differences and similarities in foods and diets among various populations, with a focus on how they influence overall nutrition and health. Learners study cultural norms as they relate to food preparation, consumption, and preferences. Covered topics include environmental habits, restrictive practices, and celebratory aspects of food and diet.

Nutrition and Sport

By looking at the role nutrition plays in sport and physical activity, learners develop an understanding of how to optimize human performance. This course includes information on how to assess the nutritional needs of athletes, nutrition as part of training programs, and how nutrition can influence physical recovery.

Nutrition Across the Lifespan

This course provides a comprehensive look at the needs of individuals at various stages of life. Students learn how to optimize human development and health at all ages.

Community Nutrition

This course teaches learners to assess the nutritional needs of individuals and groups within specific locations. Students also learn how to educate and communicate about nutrition, food, and diet. This course also explores specific nutritional challenges facing low-income and at-risk populations.

Nutrition Research

This course covers tools and techniques related to qualitative and quantitative research. Students learn to collect and analyze data, communicate their findings, and apply the information to help address specific nutrition issues.

Psychology of Eating and Wellness

This course focuses on the mental aspects of nutrition. Students learn about how people make food and diet choices, the types of emotional and psychological factors that influence nutritional outcomes, and social influences on eating.

Specialized Diets and Nutrition

This course covers topics like plant-based diets, raw-food diets, vegetarianism, and other eating practices. Students explore the nutritional needs and outcomes of individuals who take part in specialized diets, identifying benefits and challenges as they relate to human health.

Nutrition Communication

This course teaches learners to explain complex concepts and ideas to patients, clients, and colleagues. Students learn to educate the public in verbal and written formats, craft nutrition campaigns and promotions, and identify how they can best meet the nutritional needs of individuals and groups in various settings.

Nutrition and Public Policy

This course looks closely at local, state, and federal regulations as they relate to food and diet. Covered topics include food sanitation and safety requirements, environmental policies related to food production and distribution, and public aid programs associated with food access and assistance.

Nutrition and Biotechnology

This course assesses the role of food traits and how production practices can be manipulated to improve human nutrition. Students look closely at plant science, genetic modifications, and agricultural innovation. They also explore ethical and environmental issues related to food production.

Molecular Nutrition

This course focuses on the relationship between human cells and nutrients. Molecular nutrition takes into account biochemical aspects of nutrition, with an emphasis on how nutrition may influence cell reproduction, repair, and damage.

International Nutrition

This course explores practices for improving nutrition at local, regional, and national levels around the world. Learners assess methods to prevent malnutrition, programs to improve nutritional health, and public and private interventions designed to address challenges related to nutrition in developing societies.

Comparative Nutrition

Comparative nutrition looks at how nutrition and metabolism differ among species. By fostering an understanding of digestive processes, nutrient needs, and metabolism in different species, this course provides insight into nutrient absorption and use.

Advanced Nutrition and Metabolism

This class includes in-depth information about how vitamins, minerals, and energy nutrients affect the digestion, absorption, and metabolism of fats, carbohydrates, and proteins. Coursework builds expertise in metabolic processes, the role of metabolism in human health, and how metabolism guides dietary intake.

Public Health Nutrition

This concentration focuses on the nutritional needs of communities. By specializing in public health nutrition, students learn to develop effective strategies to improve nutrition, create and implement educational programs, and provide guidance on food safety practices.

Average Annual Salary: $74,250

Sports Nutrition

Sports nutrition looks at how food and diet influence athletic performance. Sports nutritionists learn to develop meal plans for athletes while taking into account exercise regimen requirements and metabolic needs. This concentration could also prepare graduates for careers in corporate wellness, personal training, and nutrition consulting.

Average Annual Salary: $50,980

Nutrition and Food Science

This concentration emphasizes food chemistry, engineering, analysis, and safety. Food scientists work within laboratories to test nutrient levels in food, design and implement experiments to optimize food production, and conduct related tasks to improve overall food quality.

Average Annual Salary: $63,800

Clinical Nutrition

Clinical nutritionists design nutrition programs to improve the overall medical health of patients and clients. This concentration teaches students to assess the body and how it uses nutrients. Clinical nutritionists often work within hospitals, nursing homes, and long-term care facilities.

Average Annual Salary: $47,030

Dietetics

This concentration provides students with the expertise needed to design eating plans that address specific conditions and issues. A nutritionist focuses on general nutrition, while a dietitian provides a more personalized assessment of nutrition and wellness needs. Dietitians may also provide additional counseling.

Average Annual Salary: $53,520

Nutritionist

Nutritionists assess clients' food and diet needs, providing eating plans and guidance to optimize health and wellness. Nutritionists may work with individuals or groups, often designing materials to educate and inform people about food choices and nutritional health. Nutritionists often set targets with patients and clients, helping them achieve their nutritional goals.

Salary: $61,270

Dietitian

Dietitians provide nutritional guidance to patients and clients, often in response to a specific disease, illness, or health issue. Dietitians may work in a clinical setting or as private consultants. Dietitians monitor the nutritional progress of their patients and may offer additional counseling.

Salary: $61,270

Sports Nutritionist

Sports nutritionists work with athletes to develop eating plans that meet the needs of their training and competition activities. Sports nutritionists may also work at fitness centers, with individual clients, or with teams to find ways to achieve the best performance, increase energy levels, and avoid injuries.

Salary: $50,980

Health Educator

Health and nutrition educators work with individuals and groups to promote health and wellness through positive food and diet choices. Nutrition educators conduct outreach, teach classes, and hand out educational materials detailing healthy nutrition strategies and practices. Nutrition educators work in schools, hospitals, community centers, and corporate settings.

Salary: $55,220

Food Scientist

Food scientists apply principles from biology, chemistry, and other sciences to assess the nutritional content of food. They research techniques to improve food production, packaging, and distribution. Food scientists may inspect food, develop ways to detect contaminants, and identify ways to preserve food supplies.

Salary: $65,160

What skills are essential in this occupation?

Key skills in the nutrition/dietetics profession include communication, being up to date in the research related to your particular area, and having a true passion for improving the health of individuals and communities. Of the three, passion is probably the most important. With passion comes a desire to communicate effectively.

What advice would you give recent graduates seeking a job in this field?

Be open to any and all experiences. While you may not get the "dream" job right out of your internship, you will gain valuable experiences no matter where you work. Learn what you can from each situation and position.

Another piece of advice I would give is to think outside of the box. While jobs are often posted for dietitians, there may be other positions that are options for you as well — health educators, wellness trainers, etc. Keep your eyes and ears open for positions that involve the healthcare field.

Do you have any interview tips for job seekers?

The main tip I have for interviews is to thoroughly research the position and the company. By showing the interviewers that you have done your research on the company, you will stand out from those who did not prepare as well.

Other tips: ask a few good questions — by good, I mean ones that are not answered on their website — and send a thank-you note. It's old-fashioned, but it can get you remembered. Who doesn't like a thank-you card?

How much time do you spend working with other health professionals?

I spend a lot of time working with other health professionals. I work at an outpatient clinic — the Health and Wellness Center at Missouri State University — and I am the only dietitian there. As a result, I communicate with nurses, nurse practitioners, and physicians each time I work at the clinic.

What types of patients do you most commonly work with?

Working for a university health and wellness center, I am able to see a wide array of patients. I work with both employees and students, and each week is a new experience. Recently, I have seen patients for weight loss, weight gain, IBS, celiac disease, iron deficiency anemia, hypertension, hyperlipidemia, and eating disorders.

How important is an advanced degree for a nutritionist?

Due to the profession moving toward requiring a master's degree for eligibility to sit for the RD exam, it is becoming more important. Also, research suggests that dietitians/nutritionists who have advanced degrees earn about $5,000 more per year.

Having an advanced degree can also help with being a more competitive applicant for a position. Finally, there are some areas in dietetics that likely benefit from a dietitian/nutritionist having more education.

How has this field evolved since you started — especially with the recent nationwide shift of focus on school nutrition and childhood obesity?

I have seen more and more employee wellness programs pop up over the last 10 years. Positions like health educators and wellness coaches were not common until the past decade or so.

Additionally, I believe that more consumers are aware of dietitians/nutritionists and our unique roles and education. The job outlook is strong, yet our work is cut out for us as the health of the nation continues to decline.

How do you keep updated on recent research and technology? What does continuing education look like to you?

I am a member of the Academy of Nutrition and Dietetics and I regularly check the Evidence-Analysis Library for the information. The journal published by the Academy and quarterly newsletters are great sources of information. I am also a member of several dietetic practice groups that send out monthly or quarterly newsletters.

I try to read as much as I can, but I will be honest in saying there aren't enough hours in the day to stay up to date on everything. My main continuing education experiences include graduate courses (I am working on my doctorate), conference participation, and attendance at local dietetic association meetings and workshops.