Professional Master’s in Clinical Nutrition
A structured 12-month professional program comprising 12 integrated subjects and 52 lectures, delivered through one fully online 2.5-hour lecture each week. The curriculum connects the scientific foundations of nutrition with clinical assessment and planning, disease nutrition, pediatric, sports and aesthetic nutrition, food safety, body-contouring applications, and multidisciplinary case practice.
Program Details
Core information before enrollment.
Advance Your Clinical Nutrition Expertise Through One Integrated Program
The Professional Master’s in Clinical Nutrition is a 12-month integrated professional program comprising 12 subjects and 52 lectures. Study follows a structured schedule of one fully online 2.5-hour lecture per week. The program begins with nutrients, hormones, physiology, food exchanges, calorie tables, assessment, calculations, and nutrition plan development, then progresses into weight management, life-stage nutrition, clinical disease nutrition, body-contouring applications, pediatric nutrition, sports nutrition, aesthetic nutrition, food safety and quality, and integrated professional practice.
Its twelve subjects bring together the full scientific and applied content of the Academy’s six core nutrition diploma fields while removing unnecessary repetition. The curriculum follows a logical progression from scientific foundations to assessment, specialist applications, multidisciplinary case analysis, plan development, follow-up, professional documentation, ethical practice, and appropriate referral.
- Build a strong scientific foundation in nutrients, hormones, physiology, food exchanges, and calorie planning.
- Assess nutritional status, calculate requirements, define priorities, and develop individualized nutrition plans.
- Integrate clinical, pediatric, sports, aesthetic, body-composition, and food safety knowledge within professional practice.
- Evaluate complex cases, modify plans using clinical data and medication context, and follow outcomes systematically.
What You Will Study
Twelve integrated subjects are delivered over 12 months through 52 weekly lectures, progressing from nutrition science, physiology, food exchanges, assessment, calculations, and plan development into clinical disease nutrition, body-contouring applications, pediatric, sports and aesthetic nutrition, food safety, and multidisciplinary professional practice.
1. Nutrients and Foundations of Clinical Nutrition
- The concept and professional foundations of clinical nutrition.
- Carbohydrates, proteins, and fats.
- Water and dietary fibre.
- Vitamins and minerals.
- Essential amino acids and fatty acids.
- Antioxidants and probiotics.
- Food sources of nutrients and the body’s nutritional requirements.
- Nutrient deficiencies and excesses.
2. Endocrine Glands, Hormones, and Body Physiology
- Endocrine glands and their classifications.
- Hormones and their functions.
- Regulation of appetite and satiety.
- Hormonal effects on body weight and metabolism.
- Body fat and its distribution.
- Muscle anabolism and catabolism.
- The relationship between body composition and metabolic rate.
3. Food Exchange System and Calorie Tables
- Food exchange groups.
- Food portion sizes.
- Starch, protein, and fat exchanges.
- Vegetable, fruit, and dairy exchanges.
- Calorie values of foods and beverages.
- Translating calorie requirements into meals.
- Distributing exchanges and portions throughout the day.
4. Nutritional Assessment, Calculations, and Plan Development
- Dietary and medical history.
- Anthropometric measurements.
- Body Mass Index, BMI.
- Ideal Body Weight and Adjusted Body Weight, IBW and AJBW.
- Basal Metabolic Rate, BMR.
- Calculating energy and water requirements.
- Body composition analysis using InBody.
- Clinical and laboratory assessment.
- Identifying the nutritional problem and defining nutrition goals.
- Developing the plan, monitoring progress, and reassessing the case.
5. Dietary Approaches, Weight Management, and Life Stages
- Obesity and overweight.
- Underweight and healthy weight gain.
- Different dietary approaches.
- Selecting the most suitable approach for each case.
- Preserving muscle mass during nutrition interventions.
- Nutrition during pregnancy.
- Nutrition during lactation.
- Monitoring weight and modifying the nutrition plan.
6. Clinical Nutrition in Disease
- Diabetes, insulin resistance, and metabolic diseases.
- Hypertension, cardiovascular disease, and lipid disorders.
- Diseases of the mouth, oesophagus, and stomach.
- Colon disorders, elimination disorders, and food intolerances.
- Malabsorption, coeliac disease, and inflammatory bowel disease.
- Diseases of the liver, gallbladder, and pancreas.
- Kidney disease, dialysis, and kidney stones.
- Anaemia and nutrition-related blood disorders.
- Endocrine diseases and hormonal disorders.
- Inflammatory and immune disorders.
- Neurological and muscular disorders, including dysphagia.
- Nutrition in cancer and immunocompromised states.
- Preoperative and postoperative nutrition.
- Wound healing and clinical malnutrition.
- Enteral and parenteral nutrition.
- Food-drug interactions.
- Applied practice and cases involving multiple diseases.
7. Practical Applications and Body-Contouring Technologies
- Practical assessment of InBody results.
- Cryolipolysis devices.
- Cavitation technology.
- Radiofrequency technology.
- High-Intensity Focused Ultrasound, HIFU.
- Mesotherapy injections.
- Electromagnetic wave technologies.
- Indications, contraindications, and precautions.
- The role of nutrition alongside body-contouring technologies.
8. Pediatric and Adolescent Nutrition
- Growth, development, and assessment of nutritional status.
- Growth charts, percentiles, and Z-scores.
- Age-specific nutritional requirements.
- Breastfeeding and formula feeding.
- Complementary feeding and weaning.
- Nutrition from one year of age through adolescence.
- Meal planning and healthy lunch boxes.
- Eating behaviour, selective eating, and ARFID.
- Malnutrition, failure to thrive, and anaemia.
- Obesity and weight disorders.
- Diabetes, food allergy, and coeliac disease.
- Lactose intolerance and gastrointestinal disorders.
- Autism and evidence-based nutrition.
- Developing the plan and communicating with the family.
9. Sports Nutrition and Physical Performance
- Foundations of sports nutrition.
- Muscle physiology and energy production systems.
- Calculating athletes’ nutritional requirements.
- Nutrition according to the type of sport.
- Nutrition before, during, and after exercise.
- Water, fluids, and electrolytes.
- Recovery, sleep, and the circadian rhythm.
- Dietary supplements for athletes.
- Nutrition for bulking and cutting phases.
- Plant-based and genetic nutrition.
- Nutrition for young athletes.
- Nutrition during travel, competitions, and different environments.
- Sports injuries and recovery.
- Health concerns and nutrient deficiencies.
- Recipes and practical cases.
10. Aesthetic Nutrition and Skin and Hair Health
- The concept of aesthetic nutrition.
- Nutrition for the skin, hair, and nails.
- The roles of vitamins, minerals, and antioxidants.
- Eczema and dermatitis.
- Acne and vitiligo.
- Weak, thinning, and damaged hair.
- Nutrition after cosmetic procedures.
- Nutrition and healthy ageing.
- Dark circles around the eyes.
- Aesthetic supplements and safe dosages.
- Integrating nutrition with a personal care routine.
- Myths in nutrition and aesthetics.
- Developing an aesthetic nutrition map.
11. Food Safety and Quality
- The concepts of food safety and food quality.
- Food contaminants and hazards.
- Biological, chemical, and physical hazards.
- Good Hygiene Practices and Good Manufacturing Practices, GHP and GMP.
- Cooking, cooling, freezing, and storage.
- Hazard Analysis and Critical Control Points, HACCP.
- Quality Management Systems, ISO 22000, and FSSC 22000.
- Traceability, supplier management, and shelf life.
- Food additives and labelling.
- Food allergens and their management.
- Inspection and internal auditing.
- Food fraud and food defence.
- Recall and crisis management.
- Applications in factories, hotels, and hospitals.
- Food legislation and Codex.
- Professional records and practical forms.
12. Integrated Professional Applications
- Assessing cases involving multiple diseases.
- Prioritising nutritional problems and interventions.
- Designing an integrated clinical nutrition plan.
- Modifying the plan according to laboratory findings and medications.
- Monitoring outcomes and reassessing the case.
- Professional documentation and communication.
- Ethics, scope of practice, and appropriate referral.
Suitable for Learners Seeking Comprehensive Professional Nutrition Study
This program is suitable for nutrition professionals, dietitians, physicians, healthcare professionals, researchers, educators, clinic teams, and learners who want structured study across the Academy’s major nutrition fields rather than one individual specialization.
Nutrition and Dietetics Professionals
Dietitians, nutrition specialists, and nutrition learners who want to strengthen scientific foundations, assessment, plan development, follow-up, and specialist nutrition knowledge.
Physicians and Healthcare Professionals
Healthcare professionals seeking a deeper understanding of nutrients, clinical assessment, disease nutrition, life-stage needs, multidisciplinary cases, and nutrition plan principles.
Specialists Seeking Broader Practice
Professionals already focused on clinical, pediatric, sports, aesthetic, body-composition, or food safety practice who want a broader, integrated nutrition perspective.
Educators, Researchers, and Practice Teams
Lecturers, researchers, clinic teams, wellness professionals, and food safety staff who need connected knowledge across nutrition science, professional application, and communication.
By the End of This Program
Learners are expected to connect scientific nutrition knowledge with assessment, calculations, plan development, specialist practice, case prioritisation, follow-up, and professionally responsible decision-making.
Apply Nutrition Science
Connect nutrients, hormones, body physiology, food exchanges, and calorie values with professional clinical nutrition practice.
Assess Nutritional Status
Collect dietary and medical history, use anthropometric and body-composition measures, interpret relevant clinical data, and calculate nutritional requirements.
Develop Individualized Plans
Define nutritional problems and goals, translate calculated requirements into practical plans, monitor results, and modify the intervention appropriately.
Integrate Specialist Nutrition Fields
Apply clinical disease, pediatric, sports, aesthetic, body-composition, and food safety knowledge within a connected professional framework.
Manage Complex Cases
Assess cases involving multiple diseases, identify competing priorities, account for laboratory findings and medications, and build an integrated plan.
Practice Professionally and Responsibly
Document and communicate clearly, respect professional scope and ethics, recognise limitations, and refer cases appropriately when required.
Advance Your Clinical Nutrition Expertise at a Professional Master’s Level
The Professional Master’s in Clinical Nutrition provides 12 months of structured study through 12 integrated subjects and 52 weekly lectures, with each lecture lasting 2.5 hours. The program connects nutrition science, clinical assessment, plan development, specialist nutrition fields, food safety, complex case analysis, follow-up, and professional application.