Graduate Programs
Where To Earn A Nutrition Degree Online In 2024
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Nutrition is a key component of daily life for people of all ages. Some have trouble managing their nutritional intake or family members' dietary habits. People may struggle with overeating, nutritional deficiencies or other health conditions related to their food choices. Nutritionists and dieticians provide coaching and insights to help promote healthier lifestyle choices.
Depending on their specific role, nutrition professionals must complete formal nutrition or dietetics education, such as an online bachelor's degree in nutrition. Along with improving diet habits and delving into food science, these programs may feature business coursework for aspiring entrepreneurs in the culinary space.
This guide looks into nutrition bachelor's degrees available online and unpacks course delivery methods, financial aid, accreditation and tuition costs for online nutrition degrees.
Our Methodology
We scored one accredited, nonprofit college offering an online nutrition degree program in the U.S. Using 16 data points in the categories of credibility, affordability, student outcomes, student experience and application process. We pulled data for these categories from reliable resources such as the Integrated Postsecondary Education Data System; private, third-party data sources; and individual school and program websites. Data is accurate as of January 2023.
We scored schools based on the following categories:
Student Outcomes:
Affordability:
Student Experience:
Credibility:
Application Process:
We listed the only school in the U.S. That met our ranking criteria.
Find our full list of methodologies here.
Arizona State University Digital ImmersionStudents can pursue an online bachelor's degree in nutrition through Arizona State University's (ASU) Digital Immersion program. In addition to food-related coursework, this Bachelor of Applied Science in food and nutrition entrepreneurship includes core business classes, preparing graduates to launch, manage, and market culinary enterprises.
ASU uses primarily asynchronous coursework, allowing students to complete assignments on their own schedules. This program also delivers experiential learning through a 60-hour practicum.
Depending on part-time or full-time enrollment status, ASU may offer flat-rate tuition for online students. In-state and out-of-state learners pay the same $563 per-credit tuition for up to 11 credits. At the 12-credit threshold, in-state students pay lower tuition than out-of-state learners.
At a GlanceSchool Type: PublicApplication Fee: $70Degree Credit Requirements: 120 creditsProgram Enrollment Options: Accelerated, part-time, full-timeNotable Major-Specific Courses: Food service purchasing, development of healthy cuisinesConcentrations Available: Pre-dietetics, community nutrition, food servicesIn-Person Requirements: Yes
How To Find the Right Online Bachelor's Degree in Nutrition for You Consider Your Future GoalsAs you research bachelor's degrees in nutrition with online coursework, examine your professional goals to find your ideal pathway.
For example, working as a nutritionist typically requires a relevant bachelor's degree. Registered dietitians must hold a bachelor's degree in nutrition and earn state licensure. If you plan to pursue these roles after graduation, prioritize programs that offer experiential learning opportunities, like internships or supervised professional work.
Though state requirements vary, registered dietitians and nutritionists may need a certain number of professional hours to qualify for certification or licensure. As of January 1, 2024, aspiring registered dietitian nutritionists must have a master's degree accredited by the Accreditation Council for Education in Nutrition and Dietetics to qualify for the credential's certification exam.
If you plan to pursue a master's degree in nutrition, consider researching universities offering undergraduate and graduate programs that align with your goals. Schools may sometimes provide tuition discounts for alums, along with welcoming admissions policies.
Understand Your Expenses and Financing OptionsPursuing higher education requires a significant financial investment, including at the bachelor's level. Luckily, you can seek several sources of funding to lower your overall burden. For a look into average costs for an undergraduate education, consider data from the National Center for Education Statistics (NCES).
As of the 2021–22 academic year, NCES reporting indicates that four-year public schools charged an annual average of $9,596 in tuition and fees. In this same period, students at private four-year schools paid significantly more, on average, in tuition and fees: $34,041 annually.
The only program on this list, Arizona State University Digital Immersion, charges $714 in tuition and fees per credit, but full-time, in-state learners can save by taking 12 or more credits at a time. For example, the university estimates that a student taking 15 credits per semester pays $7,540 annually in tuition and fees, making for a yearly total of $15,081.
Financial aid can come from independent lenders, educational institutions or the government. To see your eligibility for funding, start by filling out the FAFSA, which determines students' eligibility for financial aid, including federal loans and grants.
Loans from independent organizations or the federal government carry interest and require repayment. Though they can provide short-term financial support, you must begin repaying them after graduation. Other funding options, like scholarships and grants, do not require repayment.
Schools and providers award grants and scholarships based on academic achievement, identity or need. For example, the Academy of Nutrition and Dietetics Foundation offers individual scholarships ranging from $500 to $25,000 for nutrition students.
Should You Enroll in a Bachelor's Degree in Nutrition Online?Though online programs can offer benefits over traditional, in-person learning, consider your personal learning style to know whether they will work for you. Online learning may occur through several delivery methods, including synchronous, asynchronous and hybrid modalities.
Synchronous learning includes set class times, requiring you to stream live lectures and participate in real-time class discussions. If you have other obligations that create a busy schedule, it can be difficult to carve out time to dedicate to this type of virtual learning. However, you may benefit from the structured curriculum.
Asynchronous learning does not include specific class times. Students receive deadlines over a semester and must complete assignments on their own time. Though this method provides the greatest level of freedom, learners must have strong time management, organization and motivation to stay on top of coursework.
Hybrid college classes blend online learning with in-person requirements. Before committing to a hybrid program, make sure that you can make it to campus as necessary.
Accreditation for Online Bachelor's Degrees in NutritionSimply put, college accreditation ensures you receive a top-level education. The accreditation process requires schools, and sometimes their programs, to undergo a voluntary evaluation by a third-party agency. Accrediting bodies consider factors like curricular offerings, student resources and outcomes data.
Institutional AccreditationYou should only consider schools with institutional accreditation. With this status, you can qualify for federal student aid, credit transfers between schools and admission into graduate programs. The following accreditors are among those recognized by the U.S. Department of Education and the Council for Higher Education Accreditation (CHEA) to evaluate entire colleges and universities:
To check on a school's accreditation status, use CHEA's searchable database.
Programmatic AccreditationThe primary accreditor for nutrition programs is the Accreditation Council for Education in Nutrition and Dietetics (ACEND). This organization recognizes undergraduate and graduate programs in these two fields, along with internships and practicum experiences. Starting in 2024, students must complete an ACEND-accredited master's program to qualify for the registered dietitian nutritionist certification.
ACEND maintains a directory of accredited programs. Use this tool to see whether your prospective degree program is ACEND-accredited.
Frequently Asked Questions (FAQs) About Earning a Nutrition Degree Online Is an online nutrition degree worth it?Online nutrition degrees have the same level of prestige as in-person programs as long as they are accredited. For aspiring nutritionists, an online bachelor's degree in nutrition can be a worthwhile venture. As of May 2022, the U.S. Bureau of Labor Statistics reports a median income of $66,450 for dietitians and nutritionists, exceeding the median for all occupations by more than $20,000.
What degree is best for a nutritionist?Nutritionists typically need a bachelor's degree in nutrition or a related subject to work in the field. Some states also require licensure or certification, depending on the role.
What is the difference between a nutritionist and a dietitian?The primary difference between nutritionists and dietitians lies in their scope of practice. Along with performing all of the responsibilities of nutritionists, registered dietitians can diagnose and treat medical conditions, while nutritionists cannot. Registered dietitians more commonly need certification, while nutritionist credentials vary by state.
Is nutrition an easy degree?Regardless of the major, degrees in higher education require strong dedication and commitment. The difficulty of a nutrition degree likely depends on your interests and academic ambition.
Is a dietitian the same as a nutritionist for weight loss?Both dietitians and nutritionists can assist with your weight loss goals. However, dietitians typically possess formal credentials and assist clients with health conditions like diabetes, kidney disease or heart disease.
A Dietitian's Picks Of The 13 Best Weight Loss Programs In 2024
There are several variations of intermittent fasting, which differ based on the amount of time you fast and the frequency of fasting.
Although there are many styles and variations of intermittent fasting, most involve restricting food intake for 14–24 hours at a time.
One of the most popular types of intermittent fasting is 16/8 fasting, which involves limiting your food intake to an 8-hour period each day, typically by skipping breakfast or eating an early dinner.
Other variations involve fasting for a 24-hour period once or twice per week on nonconsecutive days or fasting on alternate days.
To learn more about intermittent fasting and how to incorporate it into your daily routine, you can check out "Fast. Feast. Repeat." by Gin Stephens.
Effectiveness
Some research suggests that intermittent fasting may be particularly beneficial for women.
It has been shown to increase weight loss to a similar extent as cutting calories, and it may also help boost fat burning, reduce insulin resistance, and stabilize blood sugar levels — which can be especially beneficial during menopause.
What's more, other research suggests that intermittent fasting may help support mental health by reducing depression and anxiety.
Plus, it has also been shown to balance hormone levels in people with PCOS while improving menstruation and fertility.
However, studies suggest that intermittent fasting could affect men and women differently and that women may be more sensitive to the effects of fasting.
Therefore, women may benefit from a more relaxed approach to fasting, which could include intermittent fasting just a few times per week, consuming a small number of calories during fasts, or limiting fasting periods to 14–16 hours at a time.
Be sure to also follow a healthy and balanced diet during nonfasting periods to maximize the potential benefits.
Healthline's Nutrition Team
Nutrition is a fundamental building block of wellness, but figuring out what's right for you, your health goals, and your lifestyle can be confusing. Our nutrition team is dedicated to giving you the most trustworthy, unbiased, and accurate information. All Healthline Nutrition articles are based on scientific evidence and written by our team of licensed nutritionists and dietitians.
We work hard to make food, supplements, weight management, and all nutrition-related information easy to understand and actionable so you can make the best decisions for yourself and the people you love.
Adda BjarnadottirMS, LN
Adda Bjarnadottir is a registered nutritionist in Iceland who a has a BSc and a master's degree in human nutrition. She started out as a writer for Authority Nutrition in 2015 and transitioned over to Healthline in 2017. She now manages writer communications, topic selection, and medical review of all nutrition content.
Alina PetreMS, RD (NL)
Alina Petre is a registered dietitian specializing in sport nutrition and plant-based diets. She completed her nutrition undergrad in Canada, received her master's degree in the United Kingdom, and currently calls the Netherlands home. In her free time, Alina loves exploring new corners of the world, especially if they include a good wave to surf or a local meal to bite into.
Ansley HillRD, LD
Ansley Hill is a registered dietitian nutritionist based out of Portland, Oregon. She earned her degree in nutrition from Georgia State University and completed her dietetic internship at Tulane University in New Orleans. She's an experienced clinical nutritionist and teaches nutrition and cooking classes for members of her local community. She is passionate about empowering her students and clients to make well-informed food choices to support their health, while also staying true to their unique taste preferences and cultural backgrounds.
Ariane LangRD, MBA
Ariane Lang has a BSc in nutrition and dietetics from the University of Medical Sciences in San José, Costa Rica and a master's degree in business administration. She is also a co-owner of Workplace Balance, a corporate nutrition service, and a Pilates instructor. Ariane enjoys living an active and healthy life, as well as educating her patients and clients on how to lead a balanced lifestyle themselves.
Atli ArnarsonBSc, PhD
Atli Arnrson has a PhD in nutrition from the University of Iceland and a BSc in biology. Atli has considerable research experience, but also enjoys writing nutrition articles for general readership.
Daisy CoyleAPD
Daisy Coyle is a Sydney-based accredited practising dietitian (APD) and PhD candidate at the George Institute for Global Health. She holds a bachelor's degree in nutrition and dietetics (Honours Class I) from the University of Newcastle and a BSc in physiology from the University of Sydney. Her PhD research focus is in food reformulation, monitoring changes in the food supply, and improving food environments to improve population health.
Daniel PreiatoRDN, CDN, CSCS
Daniel Preiato is a registered dietitian and certified strength and conditioning specialist based out of Southampton, NY. He received his Bachelor of Science in nutrition and food studies from New York University. He is a registered dietitian working in the clinical setting, with a focus in renal nutrition. In addition, Daniel also runs a private nutrition practice in which he serves athletes and the general population on Eastern Long Island and virtually. Daniel is an advocate for resistance training and is an avid strength athlete, competing in powerlifting on occasion.
Elise MandlBSc, APD
Elise Mandl is an Australian dietitian now living in the Austrian countryside. She completed her bachelor's degree in dietetics 2010 and is currently completing a master's in digital healthcare. Elise's passion is connecting with people through food and technology to help them to lead healthier, more balanced lives.
Erica JulsonMS, RDN, CLT
Erica Julson is a registered dietitian and blogger with a passion for functional nutrition and online entrepreneurship. She runs two websites, Functional Nutrition Answers and The Unconventional RD, where she shares nutrition articles and helps other wellness professionals create passive income online. Erica earned her bachelor's degree in psychobiology from UCLA and her master's in nutritional science from CSULA. She also has additional training in adverse food reactions.
Franziska SpritzlerRD, CDE
Franziska Spritzler has a BSc in nutrition and dietetics. She is a registered dietitian and Certified Diabetes Educator with expertise in carbohydrate-restricted diets for diabetes and weight management.
Gavin Van De WalleMS, RD
Gavin Van De Walle holds a master's degree in human nutrition and exercise physiology. He is also a registered dietitian and the owner of Dakota Dietitians. Gavin has a bias for the truth and aims to provide the public with the information they need to make educated and informed health decisions.
Grant TinsleyPhD
Grant Tinsley is an assistant professor of exercise physiology at Texas Tech University, where he teaches sports nutrition courses and conducts research. His research examines how nutrition, exercise and dietary supplements affect human body composition and exercise performance. Grant earned bachelor's degrees in physiology and nutritional sciences, a master's degree in biomedical sciences, and a PhD in kinesiology and exercise nutrition. He is a certified sports nutritionist through the International Society of Sports Nutrition (CISSN) and a Certified Strength and Conditioning Specialist (CSCS).
Helen WestRD (UK)
Helen West has a BSc in nutrition and dietetics from the Robert Gordon University in Aberdeen, Scotland. She has extensive experience as a gastro-specialist dietitian in the UK's National Health Service and is passionate about evidence-based nutrition.
Jillian KubalaMS, RD
Jillian Kubala is a registered dietitian based in Westhampton, NY. Jillian holds a master's degree in nutrition from Stony Brook University School of Medicine as well as an undergraduate degree in nutrition science. She runs a private practice based on the east end of Long Island, NY, where she helps her clients achieve optimal wellness through nutritional and lifestyle changes.
Joe LeechMS, RD (Aus)
Joe Leech is an Australian dietitian with a master's degree in nutrition and dietetics. He has published hundreds of evidence-based nutrition articles, both for Healthline and his website. Joe has also produced nutrition videos for Healthline's Youtube channel. He currently lives in Sweden and keeps fit by weight training regularly, eating mainly home-cooked meals and snowboarding in the winter.
Kaitlyn BerkheiserRD, LDN
Kaitlyn Berkheiser received her Bachelor of Science in nutritional sciences from Penn State and completed her dietetic internship at NewYork-Presbyterian Hospital in NYC. She is a registered dietitian currently working in both clinical and ambulatory settings. Kaitlyn is passionate about relaying well-founded and evidence-based nutrition information to her patients and the general public. Kaitlyn loves to travel and explore the great outdoors via hiking or kayaking.
Katey DavidsonMScFN, RD (CA)
Katey Davidson is a Canadian dietitian with a Master of Science in foods and nutrition. She runs Taste of Nutrition, where she shares articles on nutrition, skin health, and overall wellness. In addition to her online business, she currently teaches as a contract faculty member for the School of Food and Nutritional Sciences at Brescia University College, an affiliate of Western University.
Kris GunnarsBSc
Kris Gunnars is a nutrition researcher with a bachelor's degree in medicine. He founded the website Authority Nutrition, which he sold to Healthline in 2017. Evidence-based nutrition is his passion.
Lauren PanoffMPH, RD
Lauren Panoff is a registered dietitian, writer, and speaker who specializes in helping families transition to plant-based lifestyles. She believes awareness, evidence-based information, and humor are three key ingredients for leading a healthy life. Lauren earned her Bachelor of Science in human nutrition from Colorado State University and her Master of Public Health from Michigan State University.
Lisa WartenbergLisa Wartenberg is a freelance writer and registered dietitian with both clinical and research experience at major hospitals. She is a graduate of the University of Houston's dietetics program and currently earning her Master's of Public Health in Health Education and Health Promotion at the University of Texas. Lisa heads Science to the Table, a health blog aimed at dispelling diet and food myths while presenting current, evidence-based recommendations and research without dense academic language. Lisa also loves reading, doing theatre, staying active, and writing fiction.
Lizzie StreitMS, RDN, LD
Lizzie Streit has a master's degree in human nutrition from Drexel University and a bachelor's degree in environmental studies from the College of the Holy Cross. She is as a registered dietitian who specializes in translating science to the kitchen and creating healthy and delicious recipes. Lizzie is passionate about helping others embrace vegetables and develop new kitchen skills, while celebrating seasonal food and local food systems.
Makayla MeixnerRD
Makayla Meixner is a registered dietitian based out of Vail, Colorado, who is passionate about sports nutrition, plant-based diets, and sustainable eating. She runs Own it Nutrition, a virtual private practice where she helps athletes achieve peak health and performance using simple nutrition strategies. In addition to her business, she leads the nutrition efforts at GreenChoice, an app that empowers users to find the best food products for themselves and the planet.
Marsha McCullochMS, RD
Marsha McCulloch is a registered dietitian and has a master's degree in nutrition, as well as in technical communication. During her career, she's been a nutrition counselor and health coach, an assistant professor at a private university, a marketing specialist at nutrition product companies, and a writer for several health-focused magazines and newsletters. She has a special interest in integrative and functional medicine, as well as environmental health. She believes you're not only what you eat, but also what you breathe and put on your body.
Mary Jane McCluggagePhD, RD (UK)
Mary Jane McCluggage is a registered dietitian currently working in research. She is the founder of Yummy Tummies, a weight management program for pregnant women, and nutrition lead at BreakFit, a health and fitness service for the 40+. Mary Jane studied in North Ireland and in the USA to complete a BSc in human nutrition from Ulster University. She then went on to complete her PhD focusing on diet, exercise, and weight management in pregnancy, and more recently completed a postgraduate diploma in dietetics.
Melissa GrovesRD
Melissa Groves is a registered dietitian nutritionist who specializes in women's health and hormones. She is the owner of Avocado Grove Nutrition & Wellness, an integrative nutrition counseling business. She earned a bachelor's degree in English and dance from Hofstra University in New York and spent 15 years working as an advertising copywriter in New York City before receiving a second degree in nutrition from the University of New Hampshire. She serves on the Dietitians in Integrative and Functional Medicine board as social media chair, on her state board as professional development chair-elect, and has been featured in several national magazines including Shape, Readers' Digest, and US News & World Report.
Rachael LinkMS, RD
Rachael Link is a registered dietitian based in New York City. Rachael completed her undergraduate degree in Missouri and received her master's degree from New York University. She is passionate about plant-based nutrition and achieving better health by balancing her time between the kitchen and the gym. She also enjoys sharing healthy recipes and nutrition tips on her blog.
Ryan RamanMS, RD (NZ)
Ryan Raman has a master's degree in nutrition and dietetics from the University of Auckland. He is a registered dietitian who is passionate about the role of antioxidants in health and has published studies on how they may affect several eye diseases.
SaVanna ShoemakerMS, RDN, LD
SaVanna Shoemaker is a registered dietitian currently working with people on dialysis. She completed her Bachelor of Science at Louisiana Tech University and her dietetic internship, as well as her Master of Science, at The University of Southern Mississippi. During her own personal struggles with her weight, she developed a keen interest in low-carbohydrate diets for weight loss and optimal health.
Sharon O'BrienMS, PGDip
Sharon O'Brien is a registered dietitian in Ireland. She has a BSc in neuroscience, MS in nutrition, and a postgraduate diploma in dietetics. She is passionate about improving well-being, which evolved from her study of brain behavior and nutrition. Sharon worked as a nutrition writer in Singapore and then moved to New Zealand, where she gained experience as a lecturer in nutrition.
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