Program Requirements
To complete the Applied Nutrition and Culinary Medicine graduate certificate, students must complete 12 credit hours. All certificate students must take CNU 503, CNU/NS 607, DHN 593 and 6-7 credits of preapproved elective courses. The Applied Nutrition and Culinary Medicine graduate certificate is designed to partially meet the degree requirements of several master’s and doctoral programs at the University of Kentucky.
CNU 503 Nutrition for Health Professions
An interdisciplinary/interprofessional approach to applied and medical nutrition therapy and its role in primary, secondary, and tertiary health care delivery. Covers the fundamental principles and concepts of nutrition science as applied to the human life cycle. (1-2 credits) Prereq: Undergraduate junior, senior and/or graduate students planning to enroll and/or who are currently enrolled in the Colleges of Medicine, Nursing, Dentistry, Pharmacy, Public Health and/or Health Sciences. Completion of at least one semester of physiology, biology, chemistry and/or biochemistry and/or consent of instructor.
CNU/NS 607 Professional Skills in Nutritional Science Careers
Students will develop their professional skills in the areas of communication, negotiation, career preparation and advancement, teamwork, and leadership. (1 credit) Prereq: None
DHN 593 Introduction to Culinary Medicine
This course will introduce students to the field of culinary medicine, which involves using both evidence-based nutrition and medicine knowledge and culinary skills to assist healthcare providers and nutrition professionals in supporting patients and their families in achieving and maintaining optimal health and wellness through diet. Students will learn key food preparation and food science principles and how those can be translated to modifying recipes for optimal health and provided as appropriate evidence-based educational resources for use in patient care. Students will apply this knowledge to prepare healthy, flavorful and delicious snacks and meals that are appropriate for individuals with chronic health conditions such as food allergies, Celiac disease, gastrointestinal disorders, heart disease, diabetes, hypertension, cancer, and obesity. (3 credits) Prereq: DHN 101 or DHN 212 or equivalent introductory nutrition course or consent of instructor.
