Integrative and Functional Nutrition, M.S.

Requirements

Admissions Requirements

Applicants for the Master of Science degree in Integrative and Functional Nutrition must:

1. Submit official transcripts showing completion of a bachelor’s degree from a regionally accredited university, with a 3.0 or higher GPA;
2. Provide official transcripts showing completion of undergraduate or graduate-level science courses in the past ten years, with a minimum of a B in each, including 3 credit units from each: a) biochemistry or organic chemistry, b) anatomy and/or physiology, and c) human nutrition. Students lacking any of these courses may be admitted and will add these courses to their Saybrook program plan;
3. Provide a writing sample demonstrating academic writing skills. Students with challenges in academic writing may be accepted, but will be required to take an academic writing class;
4. Submit a personal statement addressing their educational objectives; and
5. Submit a resume or curriculum vita.

Degree Requirements

Saybrook’s Master of Science in Integrative and Functional Nutrition requires 39 credits for those students meeting prerequisite science course requirements, and 39-48 credits for those adding any prerequisite science requirements or the academic writing course. No face-to-face residential components (RC) are required for this degree.  However, students may choose to attend any of Saybrook’s RCs where they will meet other Saybrook students, faculty and staff.  Aside from the optional RC, all required coursework is conducted in an online learning environment, mostly asynchronous, supplemented by live videoconferences with instructors and classmates. Students write a Capstone paper in their final semester and must pass a final exam in order to graduate from the program.  No thesis is required. The expected length of the 39-credit program is approximately 21-24 months for students enrolled full-time.     

Students earning a Master of Science in Integrative and Functional Nutrition can acquire complementary skills to enhance their professional practice by adding a Minor in Integrative Wellness Coaching or a Minor in Mind-Body Medicine to their degree program.  The addition of a Minor will add to the total credits of the student’s program and take approximately one to two semesters to complete.   

Saybrook may accept up to three graduate transfer credits into the Master of Science in Integrative and Functional Nutrition from other regionally accredited colleges and universities prior to entrance. Transfer credits must be suitable for transfer to the intended degree and approved by the Department Chair. Credits are applied to the number of elective or required course credits needed for degree completion.

For further details regarding transfer credit policies, consult the Institutional Transfer Credit Guidelines section of the University Catalog.

Degree Curriculum

The 39-credit Master of Science in Integrative and Functional Nutrition (IFN) includes 21 credits of core courses, 15 credits of IFN electives, and 3 open credits.

Courses required of all MS IFN students (21 credits)

• IFN 5514 - Virtual Community in Nutrition 1 credit(s)
• RES 1500 - Research Literacy for Practitioners 3 credit(s)
• IFN 5670 - Foundations of Integrative and Functional Nutrition 3 credit(s)
• IFN 5688 - Advanced Nutritional Biochemistry—Macronutrients 3 credit(s)
• IFN 5689 - Advanced Nutritional Biochemistry—Micronutrients 3 credit(s)
• IFN 5681 - Systems Biology I 3 credit(s)
• IFN 5684 - Capstone Seminar in Integrative and Functional Nutrition 2 credit(s)
• RES 1700 - Research Methods for Practitioners 3 credit(s)

• IFN Electives: Choose 5 from the list below (15 credits):

• IFN 5611 - Therapeutic Diets and Menu Planning 3 credit(s)
• IFN 5673 - Integrative Approaches to the Digestive System 3 credit(s)
• IFN 5676 - Dietary Supplements and Herbal Medicine 3 credit(s)
• IFN 5677 - Integrative and Functional Nutrition: Therapeutics 3 credit(s)
• IFN 5682 - Systems Biology II 3 credit(s)
• IFN 5694 - Nutrition-Focused Physical Exam 3 credit(s)
• IFN 5900 - Integrative Approaches to Chronic Disease 3 credit(s)
• IFN 5705 - Psychobiology of Eating 3 credit(s)
• TSC 6585 - The Human Right to Adequate Food 3 credit(s)
• IFN 5663 - Sports and Exercise Nutrition 3 credit(s)
• IFN 5661 - Nutritional Foundations of Mental Health 3 credit(s)
• IFN 5685 - Field Experience in Nutrition 3 credit(s)
• RES 1110 - Statistics 3 credit(s)
• IFN 5660 - Methods in Nutrition Research

• Open Elective: 3-credits

  Students select any one 3-credit courses across the University for which they are eligible.  Students requiring any of the basic sciences or academic writing may use open elective credits to meet these requirements.

  *All required coursework is done virtually.  However, some elective options have 1-2-day residential components for which students would be required to attend if they select these courses.  Also note that while the residential component is not required, students may opt to attend at any time. 

Notes:

• The degree completion time for a full-time student following the default course sequence will average 21 months to two years. Some students may complete degree requirements sooner and some may take longer to complete this degree. Those students incorporating prerequisite sciences, academic writing, or a Minor into their course plan may require longer to complete the degree.
• Students who demonstrate equivalent professional learning to waive a required course(s) will be able to take elective course(s) in place of the waived course(s).  Available electives will be discussed with your academic advisor in your first term of enrollment.
• Students who hold the credential of Registered Dietitian through the Commission on Dietetic Registration are eligible for Advanced Standing and will receive a 6-credit reduction from the Master of Science in Integrative and Functional Nutrition program or a 9-credit reduction from the PhD in Integrative and Functional Nutrition program.  This is the maximum allowance for credit reduction for these programs.  Credit reduction may be made by removal of required or elective courses and will be determined on an individual basis by the department chair or academic advisor.

Learning and Career Outcomes

The Master of Science in Integrative and Functional Nutrition at Saybrook University prepares students for advanced integrative and functional nutrition practice and exposes them to various complementary healthcare practices.  Additionally, this degree prepares individuals for advanced doctoral level studies in nutrition or other health-related professions.

Saybrook University’s Masters of Integrative and Functional Nutrition degree program is designed to fulfill the current academic requirements for the Certified Nutrition Specialist (CNS) exam. The Board for Certification of Nutrition Specialists (BCNS) requires a graduate degree in the field of nutrition from a regionally accredited university, specific coursework, and 1000 hours of supervised experience.  The BCNS reviews each candidate individually, including current course descriptions, transcripts and experience to determine eligibility.  To learn more about becoming a CNS, see www.nutritionspecialist.org

In addition, the program fulfills the current core academic requirements in nutrition of the Clinical Nutrition Certification Board (CNCB) for the Certified Clinical Nutritionist (CCN) credential. The CNCB reviews course descriptions, applicant’s transcripts, and academic programs to determine eligibility for the CCN examination. To learn more about becoming a CCN, see www.cncb.org

The Master of Integrative and Functional Nutrition degree program does not lead to eligibility for the Registered Dietitian Nutritionist (RDN®) credential.

Depending upon each state’s specific credentialing and practice requirements, graduates may consider careers in:

• Independent consulting and private practice
• Medical centers, hospitals, long-term care facilities, and other clinical care settings
• Higher education
• Health promotion and wellness education programs
• Yoga and wellness retreats, sports care facilities
• Culinary institutes, agricultural programs, schools, prisons, restaurants and corporate food service establishments
• Public health care, community organizations, legislature and policy settings
• Natural products and dietary supplement industries
• Research and development
• Nutrition, science, food, medical writing/journalism (non-technical, technical)

Prospective students who are interested in taking courses within the Integrative and Functional Nutrition program at Saybrook, yet do not wish to undertake a master’s degree are encouraged to review the Certificate options described later in this catalog.