The interprofessional graduate certificates in applied nutrition are 12-credit hour online programs tailor-made for a variety of healthcare professionals, fostering a rich interprofessional learning environment. Whether you're a physician, nurse, pharmacist, physical therapist, or other health professional, this program is your gateway to a deeper understanding of nutrition's impact on diverse patient populations.
The courses in our certificate programs explore complex nutrition issues and provide evidenced-based nutrition education to enhance your knowledge while teaching practical and clinically applicable skills within your scope of practice for various patient populations. Learn the art of effective nutritional screening tools and interventions for optimal patient outcomes. Learners may customize their certificates by selecting elective courses to suit individualized interests, ensuring that learning matches professional goals and aspirations.
Choose from one of three certificates to stay at the forefront of healthcare innovation: the Interprofessional Graduate Certificate in Applied Pediatric Nutrition launching in Spring Semester 2024, the Interprofessional Graduate Certificate in Applied Nutrition available in Fall Semester 2024, or the Interprofessional Graduate Certificate in Applied Sports Nutrition launching Fall Semester 2025.
By earning your Interprofessional Graduate Certificate in Applied Nutrition, you're not just gaining knowledge — you're becoming a catalyst for positive change. Elevate your practice, empower your patients, and be a leader in the evolving landscape of healthcare.
The program consists of 12 hours of coursework or 4 total 8-week courses. Students may take up to 2 courses per semester with each semester divided into two 8-week terms. Completion of the program is possible in 2 fully scheduled semesters.
Interprofessional Nutrition Care is the first course required by all participants, regardless of specialization. The next required course is a core course differentiated by specialization: Applied Pediatric Nutrition, Applied Nutrition in Human Health and Disease, and Applied Sports Nutrition. The remaining 2 courses are electives and those are at the discretion of the student. Electives may be taken simultaneously.
All students enrolled in one of the interprofessional graduate nutrition certificate programs pay the in-state tuition rate for OUHSC on-line courses. A tuition waiver is given to non-residents each semester so that tuition and fees are equal to resident tuition rates.
Approximate program cost:
| Tuition and Fees |
2 Semester * |
4 Semester** |
| Tuition per credit hour |
$430.52 |
$430.52 |
| Academic Records per credit hour |
$2.00 |
$2.00 |
| Connectivity Fee per credit hour |
$18.00 |
$18.00 |
| Library Fee per credit hour |
$15.00 |
$15.00 |
| Registration Fee per semester |
$20.00 |
$20.00 |
| Program Total* |
$5,626.24 |
$5,666.24 |
*Based on 12 credit hours and 2 semester program duration (2 courses per semester)
**Based on 12 credit hours and 4 semester program duration (1 course per semester)
Two Semester completion:
| Tuition and Fees |
Semester 1
(6 credit hours) |
Semester 2
(6 credit hours) |
| Tuition ($430.52) per credit hour |
$2,583.12 |
$2,583.12 |
| Academic Records ($2.00) per credit hour |
$12.00 |
$12.00 |
| Connectivity Fee ($18.00) per credit hour |
$108.00 |
$108.00 |
| Library Fee ($15.00) per credit hour |
$90.00 |
$90.00 |
| Registration Fee per semester |
$20.00 |
$20.00 |
| Program Total |
$2,813.12 |
$2,813.12 |
Four Semester completion:
| Tuition and Fees |
Semester 1
(3 credit hours) |
Semester 2
(3 credit hours) |
Semester 3
(3 credit hours) |
Semester 4
(3 credit hours) |
| Tuition ($430.52) per credit hour |
$1,291.56 |
$1,291.56 |
$1,291.56 |
$1,291.56 |
| Academic Records ($2.00) per credit hour |
$6.00 |
$6.00 |
$6.00 |
$6.00 |
| Connectivity Fee ($18.00) per credit hour |
$54.00 |
$54.00 |
$54.00 |
$54.00 |
| Library Fee ($15.00) per credit hour |
$45.00 |
$45.00 |
$45.00 |
$45.00 |
| Registration Fee per semester |
$20.00 |
$20.00 |
$20.00 |
$20.00 |
| Program Total |
$1,416.56 |
$1,416.56 |
$1,416.56 |
$1,416.56 |
Meghan 
Tizzano, PhD, RD, LD is a Clinical Assistant Professor in the Department of Nutritional Sciences and Director of the Interprofessional Graduate Certificate Program in Applied Nutrition. Dr. Tizzano has extensive clinical and interprofessional experience as a dietitian in both inpatient and outpatient healthcare settings. Her primary areas of expertise include advanced renal nutrition, diabetes nutrition, pediatric nutrition, and nutrition for cancer and cardiovascular disease. In each of her practitioner roles, she has served as a highly collaborative member of an interprofessional care team. Additionally, she has supervised students and interns of varied backgrounds and has directed and developed online curriculum for the nutritional sciences department at OUHSC.
Other courses, as they are developed, may be taught by other faculty in the Nutritional Sciences department.
NS 7113 Interprofessional Nutrition Care: An overview of nutritional applications in health and patient care explored through an interprofessional lens. Students will review foundational concepts in nutrition science, learn methodologies for nutrition risk screening and assessment, apply therapeutic nutrition interventions, and reflect on their role and individual scope of practice in nutrition care delivery.
Starting Fall 2023
NS 7103 Applied Pediatric Nutrition: Applied Pediatric Nutrition is a course that focuses on the nutritional needs of infants and children from the prenatal period through adolescence through the lens of interprofessional care. Topics include nutrition assessment, malnutrition, breastfeeding, infant nutrition, growth and development throughout childhood, developmental disabilities, feeding patterns, and weight management.
Starting Spring 2024
Applied Sports Nutrition: This course will address the role of nutrition in enhancing exercise performance through collaboration among health professionals. Topics include the principles of energy metabolism during aerobic and anaerobic exercise, dietary requirements for athletes, roles of macronutrients, vitamins, and minerals, fluid balance and sports supplements.
Starting Fall 2025
Applied Nutrition in Human Health and Disease: In this course, nutritional, biochemical, and physiological principles are applied to the prevention and treatment of selected disease states. Guidance for therapeutic nutrition protocols will be provided within the scope of practice of each health profession for adult patients.
Starting Fall 2024
Feeding Difficulties in Children and Adolescents: This course focuses on applied nutrition for children with feeding difficulties or disorders. Covered topics will include therapeutic diet modifications, behavioral approaches, and nutrition support. Students from various disciplines will collaboratively develop and implement appropriate interventions through an interdisciplinary lens.
Starting Spring 2024
Nutrition Care for High-Risk Infants: This course focuses on the nutritional care of high-risk infants within the context of clinical practice. Students from various disciplines will develop knowledge and skills to collaboratively identify and address nutritional needs for neonates.
Starting Spring 2024
Culinary Medicine: This course provides learners with applied, hands-on experience with foods and cooking techniques commonly used in culinary medicine. Modules are centered around six whole food nutrition prescriptions including preparation techniques, applications for therapeutic diets, and accessibility considerations. This course also introduces best practices for the planning and delivery of cooking classes in community and healthcare settings.
Starting Fall 2024
Special Topics in Applied Nutrition: This course will explore special topics in applied nutrition to enhance application to patient care in interprofessional practice. Topics include weight stigma in healthcare, nutrition in aging, cross-cultural perspectives in nutrition, immunonutrition, and nutrition in neurology.
Starting Fall 2024
Nutrition in Rehabilitation and Injury: This course addresses nutritional concepts and applications to injury prevention and rehabilitation through an interprofessional lens. Students from various health disciplines will collaboratively develop and implement nutrition interventions for athletes and patients for optimal post-injury recovery.
Starting Spring 2025