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Your Price $140.00 - $450.00
| Membership Type | Pricing |
|---|---|
| Member | $320.00 |
| Non-Member | $450.00 |
| Student | $140.00 |
The Foundations of Integrative and Functional Nutrition Certificate of Training introduces integrative and functional nutrition principles and their application in dietetics practice highlighting the strength of evidence and identifying where research gaps still exist. It supports practitioners in understanding what is well-established, what is emerging, and where caution or further inquiry is needed.
This five-module program begins with an overview of the integrative and functional healthcare landscape and guiding principles. Participants then explore digestive health, environmental influences, chronic inflammation and evidence-based nutrition interventions to reduce disease risk, as well as reviewing a risk management framework for dietary supplement recommendations.
This course provides science‑based guidance, clarifies misconceptions, and supports safe, ethical implementation of IFN principles within dietetics practice. By completing this course, learners will gain practical strategies to integrate these concepts into personalized, nutrition care.
This product is approved for individual use only. Only the registered participant is eligible for continuing professional education units. Please contact Lifelong Learning for questions about bulk pricing.
Immediately following the purchase, you will have access to this product in your personal eatrightCPE.org dashboard. This course will be available from time of purchase until January 23, 2029 when it expires and will be removed from your learning dashboard.
This is the second edition of this course, previously published as five separate modules which taken collectively equated to the Certificate of Training. The first iteration of this course was developed in partnership with the Dietitians in Integrative and Functional Medicine Dietetic Practice Group. Thank you to the original module developers Mary Beth Augustine, Lisa, Fischer, Beth McDonald, Kelly Morrow, Mary Purdy and Kathie Madonna Swift.
CPEU: 14.00 (Valid Until January 23, 2029)
By the end of the course, learners will be able to:
Speaker
Lindsay Malone is an integrative and functional medicine dietitian. She holds a BS in Business Administration from Xavier University and MS in Public Health Nutrition from Case Western Reserve University. Her decade of experience in healthcare and education includes advanced practice at the world-renowned Cleveland Clinic, where she most recently practiced within the Center for Functional Medicine as well as teaching at CWRU Medical and Dental Schools. Lindsay’s approach to nutrition is individualized and evidence based. She believes that nutrition does not stand alone as a lifestyle determinant of health but is influenced by other factors, including genetics, the microbiome, stress, exercise, sleep, mindfulness, culture and life experiences.
Speaker
Kellie Blake is a registered dietitian specializing in integrative and functional nutrition. She graduated from the University of Kentucky in 2001 and obtained her IFNCP credential in 2018. Kellie was named a Top Ten Dietitian by Today's Dietitian magazine in 2015. In addition to her work as a psychiatric dietitian, Kellie co-owns a private practice, NutriSense Nutrition Consulting, LLC, where she uses a functional nutrition approach to help her clients regain their health and quality of life. Kellie is a functional medicine writer and her work has been features in Rupa Health magazine, Integrative Practitioner, and DrRuscio.com. Kellie is also a mentor and faculty member of the Integrative and Functional Nutrition Academy.
Speaker
Emily Niswanger is a registered dietitian and integrative and functional nutrition certified practitioner with over a decade of experience helping individuals transform their health through food. She is the founder of Anywhere Nutrition, a platform dedicated to empowering people to eat real, minimally processed foods that support long-term wellness, especially those navigating gluten, dairy, and soy-free lifestyles. She holds a Master's degree in Nutritional Science, a Bachelor's in Dietetics, and a Graduate Certificate in Childhood Obesity Prevention. She completed her functional nutrition training through the Integrative and Functional Nutrition Academy.
Speaker
Alison earned her Bachelor of Science in Nutrition and Dietetics from the University of Rhode Island and her Master of Science in Health Education and Nutrition Marketing from St. Joseph's University in Philadelphia, Penn.. She began her career as an RDN working in acute care, long-term care, and clinical nutrition management. Since 2001, Alison has served as an Internship Director for Sodexo Health Care Services. In 2019, after obtaining her Integrative and Functional Nutrition Certified Practitioner (IFNCP) credential, she developed an optional IFN specialty rotation for dietetic interns—designed to introduce them to the foundational principles of Integrative and Functional Nutrition Care. Passionate about nutrition education, Alison enjoys sharing her IFNA knowledge with interns and anyone interested in learning about the power of food and lifestyle in promoting health.
Speaker
Annette is a functional nutrition practitioner at Dr. Mark Hyman's UltraWellness Center in the Berkshires, where she’s been helping clients transform their health through diet and lifestyle changes. Her journey began during college at The College of the Holy Cross, when a chronic illness led her to explore nutrition as an alternative to medication. Motivated by her own healing, Annette pursued a career change, earning her Master of Science in Food and Nutrition from Framingham State University and completing the Coordinated Program in Dietetics.
From seasonal specials celebrating commemorative events and awareness campaigns to sales on soon-to-expire CPE activities and book titles for which new editions are just around the corner, don't miss this opportunity to grab cutting-edge resources at discounted prices.
