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Nutrition Consultant | Print |

Nutrition Consultant - 700 hours
Classroom (15 months)
or Distance Learning Format (self-paced, up to 27 months)

The Nutrition Consultant (NC) Training Program provides students with an understanding of the foundations of whole food nutrition as it contributes to the prevention of illness and the promotion of optimal health. Students learn to conduct an in-depth diet and lifestyle evaluation, and to advise individuals on fresh, local, seasonal, plant-based Eating for Health™ food plans that respond to individual taste, temperament, and health goals. The fundamentals of whole food nutrition, digestive physiology, macro and micro nutrients, nutrition analysis, counseling, and business development are presented based upon current global research and application

The program additionally provides students with a grounded approach to therapeutic nutrition, which prepares students to work with primary care providers to design diet and nutritional programs for persons with previously diagnosed injury or illness. Students learn how nutrition influences the intricate feedback between organs, glands, cells, and gene expression. For each topic, appropriate research findings and metabolic assessments are introduced to enable students to be capable of educating clients on evidence-based therapeutic foods, herbs, and nutrient support.

A supervised internship is the final element of the training. Students will work as a part of a health and nutrition education team to perform services in venues such as senior centers, health clubs, schools, and clinics. Once in the field, students will use the skills they have learned in their training, including writing and presenting to groups, working one-on-one with clients, conducting research, supporting personal and group behavior change, and suggesting and monitoring customized Eating for HealthTM diet, lifestyle, and nutrient support programs. Students are well prepared to work in a wide variety of institutions, schools, business, spa, clinical, and private practice settings.

You will learn:

  • The Eating for Health™ model and its relevance in holistic nutrition
  • Why local, seasonal, and organic foods support 'sustainable nutrition'
  • To design customized whole food diet plans
  • Ways to shop for, prepare, and store delicious and nutritious meals
  • How to evaluate a person's diet and advise on the use of culinary and medicinal herbs and dietary supplements
  • The skill of diet and lifestyle evaluation
  • Effective listening and interviewing techniques
  • To use computerized software to analyze a daily diet, report on imbalances, and provide healthy substitutions
  • To understand and evaluate research studies and gather credible information to share with clients
  • To prepare and deliver inspiring and informative nutrition presentations
  • Keys to starting and growing a successful nutrition business
  • How to identify your area of nutritional specialty and niche market
  • How to secure a job working with primary care providers to design diet and nutritional programs for people with previously diagnosed injury or illness
  • How to teach consumers and health care providers about the influence of nutrition on the intricate communication between organs, glands, cells, and gene expression
  • The use of questionnaires, home tests, and lab assessments to guide clients in the use of therapeutic foods, herbs, and nutrient support
  • To identify and critique research on different forms of nutrients and their delivery methods
  • To work in a supervised internship within a community or clinical setting
  • To collect diet, lifestyle, and health outcome data, then write and present a professional report of findings
  • To be an advocate for local, community, and national wellness programs that bring the Eating for Health™ approach to nutrition and health to those whose health is compromised and unresponsive to medical intervention alone
  • The Eating for Health™ model and its relevance in holistic nutrition

Download the Nutrition Consultant Mini-syllabus

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Careers as a Nutrition Consultant
Graduates of the Nutrition Consultant program are trained to work with individuals, families, and groups to provide personal, community, and clinical nutrition services. Nutrition Consultants work in conjunction with other health care professionals, such as doctors, chiropractors, acupuncturists, physical and mental health therapists, and at wellness or recovery centers and integrative clinics. Graduates typically get established by creating a private consulting practice to work with clients and advise groups.

NCs also are prepared to teach whole food nutrition in schools from the pre-school level through to university classes and professional continuing education. Nutrition Consultants use the Eating for Health™ approach to design worksite wellness programs for companies wanting to raise health and morale while lowering absenteeism and workman compensation costs. NCs lecture both at community and at clinical venues on how to eat and cook for health as well as on the role of nutrition for increased self-care and recovery from injury and illness.

Companies that manufacture and distribute professional nutrition formulas, products, and programs hire Nutrition Consultants to conduct research, write, and provide educational support to health providers and consumers. Companies in the booming natural and organic product industry hire Nutrition Consultants to stay current with research and provide information to consumers on their websites, as well as doing trainings at stores on the value of their products.

The Bauman College Nutrition Consultant program, with its three levels of training − (1) Foundations of Nutrition, (2) Therapeutic Nutrition, and (3) Supervised Internship − is the premier choice for individuals seeking a comprehensive, practical, and 'job ready' training that builds nutrition, business, and networking skills. Bauman College graduates are capable of working in salaried positions in preventative health programs for people of all ages and stages of health and illness that are funded by government, insurance carriers, private business, or personal health savings accounts. Nutrition Consultants can work with and maintain growing relationships with clients and groups, both in person and in a distance or 'virtual' format that enables the NC to consult with people near and far who have access to a telephone, internet, and email.

Class Offerings: Spring and Fall classes meet on morning, afternoons, evenings, or weekends. Students should plan to spend as much time on homework and individual study as they spend in the classroom.

Program Fees:  Click HERE for a current list of pricing, including monthly payment plans.  Visit our Fees and Funding page for information on financial assistance.

Required Textbooks and Materials: Students must purchase required textbooks independently. See the Nutrition Consultant Materials List for a list of provided materials and independent purchases. The cost of books varies considerably depending on where they are purchased. The Bauman College Online Book Store carries all required books available new and used at a discount, with free shipping on orders over $25.00.

Required Computer Skills: Use of a computer is required to participate in the Nutrition Consultant Training Program.  Please review our Technical FAQs before applying.


Nutrition Consultant Classroom Schedules


Certification
The Nutrition Consultant certificate title is valid in California and other states where there are no federal, state or local requirements limiting the practice of nutrition consulting. Contact your local state government to become informed about the laws of the state in which you plan to practice.

Holistic Nutrition Credentialing Board (HNCB)
Graduates with Nutrition Consultant certification will be eligible to apply to sit for the Holistic Nutrition Credentialing Board's (HNCB) Board Examination. The HNCB is a division of the National Association of Nutrition Professionals (NANP). NANP Professional Members who meet the board examination qualification criteria and successfully pass the Board Exam will earn the designation, Board Certified in Holistic Nutrition. For more information, including a list of Board Exam eligibility criteria please visit the Holistic Nutrition Credentialing Board or contact the HNCB at: 916-851-9310 or by email at: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

CEU Credits
CEU credits for RN’s are available. Bauman College is an approved provider by the California Board of Registered Nursing, Provider Number 11401, for 298 contact hours for the Nutrition Consultant Training Program.



Even though I have a Masters degree in Kinesiology, the Bauman College Nutrition Consultant Program is one of the best educational experiences I have ever had. My interactions with my classmates and teachers were great. It has changed my life! Now I provide one-on-one and small group counseling in my business, Healthworks, and lecture on various nutritional topics. I enjoy listening to my client’s stories and then helping them reach their fitness and nutritional goals.

Patricia A. Torza, Nutrition Consultant, Class of 2004

Nutrition Consultant Curriculum

I - Foundations of Nutrition

NC 101: Eating For Health™

28 Hours
This topic introduces the scope of practice for a Nutrition Consultant who will be teaching individuals, families, and groups about the principles of nutrition and natural health. Students will learn the benefits of a whole-food, plant-based Eating For Health™ food plan. The health risks of consuming a Standard American Diet based on commercially raised meat, refined carbohydrates, and poor quality fats are discussed. Students learn how to write behavioral contracts for diet and lifestyle improvement. Health hazards, such as stress, toxicity, trauma, malnutrition, and addictive coping are discussed. A variety of diet programs and philosophies – including the USDA food guide pyramid, high-protein, low-carbohydrate diets, high-complex-carbohydrate regimens, and the raw foods approach – are critiqued and compared to the Eating For Health™ model.

NC 102: Digestive Physiology

28 Hours
The processes of digestion, absorption, immunity, and elimination are systematically presented, including a thorough explanation of the mechanical and chemical breakdown of foods. The anatomy of the digestive tract and the major functions of digestive organs are described. The metabolism of protein, carbohydrates, and fats is covered in depth, including the hormonal influences for each. The mechanism of how different foods raise and lower blood glucose levels is introduced. Food allergies, a maladaptive response to a food or substance in or on a food, is explained. In this module, the Food Sensitivity Cycle is presented, demonstrating the relationship of stress, toxins, trauma, and malnutrition to Type I (acute) and Type II (chronic) allergy patterns.

NC 103: Biochemistry

21 Hours
This topic introduces the language of biochemistry, which includes atoms, molecules, nutrients, and enzymes. We will investigate the way food structure in the form of amino acids, fatty acids, and complex and simple carbohydrates influences physiological function, such as metabolism and energy production. Instruction on how to read a food label will be presented with explanations of how our cells respond differently to natural versus artificial ingredients. Students will learn how carbohydrates play a role in energy production, how oxygen and stress compromise energy production, the differences between fiber and soluble carbs, and how amino acids are used to form proteins. Also discussed is the difference between free radicals and antioxidants, how free radicals contribute to inflammation, how phytochemicals function as antioxidants, and how the molecules in food and the environment affect the molecules of our body, mind, and genetic expression.

NC 104: Nutrition Analysis

21 Hours
In this module, students learn to analyze the nutrient content of a variety of whole and refined foods and meal plans. By conducting dietary evaluations, students become familiar with foods that have excellent nutrient density and diversity, and learn to contrast them with the nutrient-poor commercial foods. This course includes instruction in identifying nutrient rations of proteins, carbohydrates and fats that determine a diet direction which is either cleansing, balancing, or building. Hand analysis, computer analysis, and food frequency tabulations will be demonstrated and practiced by students.

NC 105: Macronutrients

28 Hours
We begin with an explanation and description of the chemical nature and classification of the three macronutrients: carbohydrates, fats, and protein. The quality, quantity, and ratios of macronutrients in various food plans are examined, along with detailed information on macronutrient form and function. Students are guided to vary their macronutrient ratios and to observe resulting changes in mood, energy, and productivity.

NC 106: Micronutrients

42 Hours
Micronutrients are the vitamins and minerals embedded in the foods we eat that are essential for human growth, maintenance, and repair. In this module, students learn the importance of these substances and how to devise menu plans that feature them prominently. Current findings regarding micronutrient deficiency and its connection to premature aging, morbidity, and mortality are discussed. An introduction to toxic elements in food and water, such as mercury, lead, cadmium, and arsenic, is provided, with dietary recommendations for toxic element assessment, protection, and neutralization.

NC 107: Nutritional Counseling and Research

21 Hours
Students will learn how to (1) conduct a health and nutrition intake, (2) use discretion in providing client feedback, (3) establish rapport with diverse clients, (4) effectively gather data to determine a personalized diet plan, and (5) learn to read and interpret research. Students will practice preparing for a client interview, establishing client goals, and developing a client-centered diet plan. Specialized questionnaires and client forms are provided to help students gather information to identify and prioritize health concerns. As communication is the key to relationship success, verbal and non-verbal communication skills are demonstrated and practiced, such as effective listening, interviewing, and advising techniques. Introduction to research methods will teach students how to look for reliable nutrition research and differentiate between a properly conducted nutrition study and one that has bias or methodology flaws.

NC 108: Business I

14 Hours
This topic provides "how-to" instruction on starting and growing a successful nutrition business. Keys to getting one's business off the ground include developing a business identity, excellent communication skills, making connections, being present to serve the client’s stated needs, being professional at all times, and being process rather than product-driven. This includes following a realistic business and marketing plan, having an efficient office and accounting system, and developing a niche and pitch for effective marketing. Additional information will be provided on the specifics of how to plan, initiate, manage, market, and grow a successful nutrition practice, either alone or with other professionals.

NC 109: Case Presentations I

21 Hours
People with health problems are both open to new information and struggle to make even the most basic lifestyle changes. To gain experience in working with clients, students will conduct initial comprehensive intakes, collect data via health surveys, and provide recommendations for health recovery. From this experience, students learn to meet clients where they are at and provide customized nutritional wellness programs that are built upon week by week. Each student will present a case presentation at midterm to demonstrate mastery of applying the skills learned.

NC 110: Midterm Exam

7 Hours
Students will complete a closed-book midterm exam to demonstrate their knowledge of current, practical, and relevant information presented in the course.

II - Therapeutic Nutrition

NC 201 Stress and Endocrine Interactions

21 Hours
This topic investigates the interaction of stress, the endocrine system, and the influence stress has on our health. Students will learn the stages of the stress response and how it influences the endocrine system and nutrient needs. Research will be presented to demonstrate how metabolic and endocrine imbalances lead to biochemical insufficiencies. Students will be introduced to the hypothalamus-pituitary-thyroid-adrenal feedback system. They will learn how stress relates to endocrine-identified health concerns and how to advise clients dealing with these issues.

NC 202 Men and Women's Health

28 Hours
This topic covers men’s and women’s life-cycle issues and related dietary support. Nutritional needs and health concerns related to women such as conception, pregnancy, postnatal care, and menopause will be discussed, as well as men's health issues such as benign prostate hypertrophy (BPH) and andropause (male menopause). Also covered are metabolic patterns of aging, common health issues of aging and the elderly, Alzheimers, and Parkinsons disease.

NC 203: Liver Detoxification

21 Hours
The liver's role in neutralizing and clearing endogenous and exogenous compounds, such as petrochemicals, xenobiotics, heavy metals, viruses, and bacteria will be discussed, keying in on the phase one and phase two enzymatic detoxification system. Phase one is our body's way of oxidizing foreign substances, while phase two is our body's way of neutralizing and clearing the free radicals that ensue from this energy-intensive metabolic activity. We will discuss the foods, herbs, and nutrients needed to protect the liver from oxidative damage which contributes to, and is associated with, heavy metal detoxification and hepatitis.

NC 204: Gastrointestinal Health

21 Hours
The health of the gastrointestinal tract and its associated structures is critical to maintaining a positive health status. Problems of the mouth, esophagus, intestines, liver, gall bladder, and pancreas are covered in this module, with special attention paid to the etiology, management, and nutritional support for dysbiosis, leaky gut, irritable bowel syndrome, colitis, and related conditions. Since nutritional absorption happens in the gastrointestinal system, students will learn how to apply the 4 R approach to GI healing as conceived by Drs. Jeffrey Bland and Leo Galland. The 4 R's are replace (enzymes), remove (antigens and toxins), repair (gut mucosa) and reinocculate (with pre- and probiotics).

NC 205: Weight Management

21 Hours
This topic will focus on weight, body composition, and fitness concerns. At present, over 60% of Americans are overweight and they are being sold a wide array of external pills, powders, and procedures to remedy this. Rarely is the person with a weight issue perceived as a highly sensitive person with a history of abuse, neglect, and poor eating and exercise habits. The connection between diet, exercise, self-esteem, and social support will be introduced as essential components of an Eating for HealthTM weight management program. Specific counseling procedures such as creative mind/ body techniques for dealing with client inertia, resistance, and ambivalence will be introduced and practiced. Students will learn to address the underlying issues embedded in weight loss resistance that includes physical, mental, and emotional trauma as well as poor nutrition, compromised metabolism, and history of erratic dietary habits and choices.

NC 206: Blood Sugar Regulation

21 Hours
Proper blood sugar regulation is directly responsible for feelings of physical, emotional, and mental well-being. Assessment, diet analysis, and research pertaining to special nutrient needs for a person dealing with hypoglycemia and the metabolic syndrome (a common, undiagnosed pre-diabetic condition) will be introduced. The causes, types, symptoms, and integrative management of Diabetes Mellitus types I and II will be examined. Normal, healthy hormonal controls of blood sugar will be contrasted to the metabolic changes seen in diabetes. The diet, lifestyle, and nutrient management of each type of imbalance will be covered with a special emphasis on key foods, herbs and nutrients, menu planning, and exercise.

NC 207: Clinical Assessment

14 Hours
This module introduces the basic laboratory tests that a primary healthcare professional may order for a Nutrition Consultant to interpret and suggest a diet, lifestyle, and nutrient program to respond to areas of imbalances. Tests covered include a complete blood chemistry profile, a comprehensive digestive stool analysis, a mixed hormone panel with values for the adrenals, gonads, pancreas and pituitary, a neurotransmitter panel, a cardiovascular panel, and a food sensitivity panel, as well as key biomarkers for inflammation, cancer and autoimmune conditions.

NC 208: Cardiovascular Health

21 Hours
This module examines the etiology of arteriosclerosis and related life-threatening cardiovascular ailments The role of genetics, diet, lifestyle, and risk factors such as lipid imbalances, hyper-homocystemia, chronic inflammation, and oxidative stress will be explored. The incidence and etiology of hypertension will be examined, with nutrient-drug interactions explained. An integrative blood pressure control program will be provided with key foods, herbs, nutrients, and lifestyle practices presented.

NC 209: Mental Health

21 Hours
This topic delves into the interplay of psychic, somatic, and environmental factors. We will discuss the fine line between mental health and mental illness. Addictive behaviors such as substance abuse and eating disorders, with co-morbidity of depression, anxiety, or bi-polar disorder, will be explained with recommendations for nutritional support. A thorough review of brain biochemistry will be presented, with the latest research on how the endocrine, immune, and gastrointestinal systems interact with the brain. Issues of depression, anxiety, and insomnia are explained in light of biochemical insufficiency. The role of food and environmental sensitivities that trigger mild to profound mood disorders, ADD, and autism will also be reviewed. The core principles of healthy aging will be introduced with suggestions for an Eating for HealthTM rejuvenating diet, lifestyle, and nutritional support strategies.

NC 210: Muscular Skeletal Health and Sports Nutrition

21 Hours
It has been well established that the health hazards of stress, environmental toxicity, emotional trauma, and malnutrition contribute to premature degenerative aging, pain, and injury. Muscular skeletal conditions, often ending in 'itis,' which stands for inflammation, are medically treated with a variety of anti-inflammatory or narcotic pharmaceuticals or over-the-counter drugs. Natural alternatives to these will be critiqued and discussed. Research on pain management, osteoarthritis, and fibromyalgia management will be shared. Optimal nutrition and hydration for sports nutrition to promote greater strength, flexibility, and endurance will be provided with guidelines for life-long fitness and injury prevention.

NC 211 Immune and Autoimmune

14 Hours
Our immune systems differentiate between biologically useful and harmful substances. Our immune systems work seven days a week, twenty four hours a day to identify, contain, and destroy threatening foreign molecules. We will discuss the health issues related to an overactive and an underactive immune system. Autoimmune disorders are conditions in which the immune system becomes overly aggressive in responding to a perceived pathogen, destroying valuable human tissue. Examples of this phenomenon are lupus, multiple sclerosis, muscular dystrophy, neuromuscular degeneration, Raynaud’s syndrome, rheumatoid arthritis, and scleroderma. Proper assessment, elimination diets, and nutrition-based care programs for autoimmune conditions will be presented. The therapeutic use of specific foods, fresh juices, herbs, broth, and cleansing aids will be covered, with special attention to cleaning and healing the organs of elimination.

NC 212 Cancer

21 Hours
Cancer is the second most prevalent health problem in the U.S. Finally, after fifty years of published findings from Max Gerson to the current day, nutrition, lifestyle, and attitudinal approaches are being included into integrative oncology. Cancer prevention diets will be reviewed, as well as specific nutrient needs and diet support for persons undergoing surgery, chemotherapy, radiation, and hormone therapy. A plant-based diet can help a cancer patient manage the pain, nausea, and weight loss associated with this illness and its treatment. Cancer is a systemic illness with a local presentation. Every component of the Eating for HealthTM food plan has value in protecting the body from cancer occurrence or recurrence. The job of the Nutrition Consultant is to inform the client, family, and attending health providers of what a person with cancer can do to best tolerate treatment and shore up depleted macro, micro and phytonutrient reserves.

NC 213: Business II

14 Hours
In this topic, students will learn how to set up an independent nutrition consulting practice and work with other health providers. The Nutrition Consultant is advised to have obtained the following documentation: (1) an NC certificate, (2) a professional membership from the National Association of Nutrition Professionals (3) a business license, and (4) professional liability insurance. This topic will prepare graduates to identify their niche market, present themselves and their work (NC case reports and handouts) to professional colleagues, and establish achievable goals for their first year of practice. We will look at what doctors and patients want, need, and expect from a Nutrition Consultant working in a clinical practice.

NC 214: Case Presentations II

28 Hours
People with health problems are both open to new information and struggle to make even the most basic lifestyle changes. To gain experience in working with clients, students will conduct initial comprehensive intakes, collect data via health surveys, and provide recommendations for health recovery. From this experience, students learn to meet clients where they are at and provide customized nutritional wellness programs that are built upon week by week. Each student will present a case presentation final to demonstrate mastery of applying the skills learned.

NC 215: Final Exam

7 Hours
Students will complete a closed-book final exam to demonstrate their knowledge of current, practical, and relevant information presented in the course.

III - Internship

NC 301 Fieldwork Orientation and Training

42 Hours
This orientation will clarify the intern's area of professional interest, field venue, supervision, team roles and responsibilities, core competencies, skills to master, cultural sensitivity to the needs of population served, intake, assessment and reporting procedures, and methods of self and client evaluation. When conducting research, interns will use qualitative and quantitative data collection instruments. These will be introduced, discussed, and practiced. Concepts such as validity, reliability, sensitivity, specificity, bias, objectivity, and significance will be discussed with examples provided of proper and improper use, such as unrealistic health claims and exaggerated study outcomes. Students will be instructed on how and when to collect data and make relevant comparisons that they can report on at the end of their fieldwork.

NC 302 Fieldwork

105 Hours
For a Nutrition Consultant to understand the interplay of information delivery, communication, feedback, and support, students will participate in a supervised internship. Students will work as a part of a health and nutrition education team with other interns to perform nutrition education and consulting services and be supported by a Bauman College supervisor. Once in the field, students will use the skills they have learned in their training, which include writing and presenting to groups, working one-on-one with clients, doing research, and supporting personal and group behavior change. Team meetings will enable interns to share experiences, ask questions, deal with challenges, and gain real experience in working with individuals in groups. Interns will note changes across time in their own confidence and how their efforts to educate and support others can be measured and reported.

NC 303 Fieldwork Report Presentation

28 Hours
Students will prepare a summary of findings to present upon completion of their fieldwork. This will include an in-depth oral and written report of their field notes, data analysis, outcomes and significant learning. Students will discuss the demographic of the population, the type of services they provided, the venue in which they worked, the modes of supervision and evaluation, the examples of challenging interactions and how they responded. Delivering findings to peers and instructors builds a student’s skill in this arena and enhances his or her professional self-esteem and is a powerful completion of the Nutrition Consultant Training Program.
 
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