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Master of Science in Clinical Nutrition

M.S. Clinical Nutrition

A growing understanding of the health impact of sound nutrition, along with concerns about an aging population, food safety and a rise in nutrition-related disorders, is fueling demand for nutrition experts. Life University’s Master of Science in Clinical Nutrition provides you with just such an education to fulfill this demand.

Clinical nutritionists need to understand and interpret the implications of clinical research, use such research in evidence-based practice, and collect and analyze data.

Contemporary dietetics professionals must also possess a strong understanding of “nutrigenomics,” the study of the effects of food on gene expression and an understanding of the biological activity of food components.


Learning Environment

As a graduate student in Life University’s Master’s in Clinical Nutrition program, you will have the chance to take part in robust clinical research as well as advanced field rotations in community, clinical, teaching and management settings.

Students are required to pursue a thesis or research project as part of the culmination of their graduate study. This scholarly learning experience provides the student with an opportunity to explore a specific area of clinical and/or research interest using statistical analysis and research design.

Career Opportunities

The field of nutrition is growing, offering a wide array of career opportunities. The M.S. in Clinical Nutrition program provides students with foundation of physiology, nutrition across the lifecycle, emerging topics in nutrition, and a deep understanding of how nutrition impacts health and wellbeing. Graduates of the M.S. in Clinical Nutrition program will be well prepared for direct entry into the workforce in the following fields:

  • Nutrition education
  • Nutrition research
  • Community outreach
  • Nonprofit organizations
  • Health and Wellness management.

Other Relevant Information

Life University’s Clinical Nutrition master’s degree upholds the vitalistic vision of the University through a sustainability focused curriculum based on mindful decision-making practices related to food and its preparation which respect and heal individuals, food systems and the earth. Graduates are empowered with the critical thinking required to emerge as transformational thought leaders in the interdisciplinary field of culinary nutrition, a unique merging of science, healing arts and self-expression.

Life University offers the M.S. Clinical Nutrition degree on campus. Life U is conveniently located in Marietta, Georgia, part of the thriving Atlanta metro area, and is only 35 minutes from Hartsfield-Jackson Atlanta International Airport. To learn more about our online programs, visit our Online Degree Programs page


Degree Overview

For more information on degree specifics, requirements and curriculum offerings, please visit Loading….

Fast Facts

From the Bureau of Labor Statistics:
Employment of dietitians and nutritionists is projected to grow 11% from 2020 to 2030, much faster than the average for all occupations. The role of food in preventing and treating diseases, such as diabetes, is now well known. More dietitians and nutritionists will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health.

From the Bureau of Labor Statistics:
The median annual wage for dietitians and nutritionists was $63,090 in May 2020.


Lauren Johnson, M.S. Clinical Nutrition student
“Being here has just really given me time to find the right direction for me to slow down a bit and be present in a community of people who share common interests. It’s like a breath of fresh air.”

“Nutrition is life. It’s what you’re putting into your body and what’s fueling you every day. You have to put good gasoline in your car to get from one place to another, so you have to put good food into your body to do the same.”

Tiffany Brown, B.S. Dietetics and M.S. Clinical Nutrition Alumna
“Life University dietetics is different because we’re small, but we’re innovative. We have state-of-the-art kitchens. Each professor you encounter is a specialist in his or her field – from community to clinical to food service. You get real professional experience from those who have worked it and know it, and you have hands-on access to that faculty.”