As chronic diseases such as obesity, cardiovascular disease and Type 2 diabetes continue to affect millions of Americans, healthcare leaders are increasingly recognizing nutrition as one of the most powerful tools for improving health outcomes and preventing disease.
This fall, Old Dominion University is taking another step toward addressing those challenges with the launch of the new Master of Science in Nutrition program at the EVMS School of Health Professions. Designed to be completed in 18 months, the fully online program combines scientific rigor with real-world application, preparing graduates for careers in clinical practice, research, public health and other nutrition-related fields.
The new degree program reflects a broader commitment to advancing nutrition science and health across the University. In 2024, ODU announced the establishment of the Joan P. Brock Institute for Nutrition Science and Health, a multidisciplinary initiative dedicated to integrating nutrition, lifestyle medicine, research, education and community engagement.
The program is led by Salvatore Carbone, Ph.D., associate professor and program director, whose internationally recognized research has earned him a place among Stanford University’s top 2% of scientists worldwide in 2022, 2023 and 2024.
“What excites me most is the opportunity to help train the next generation of nutrition professionals at a time when the field is evolving rapidly and becoming increasingly important in healthcare,” Carbone said. “This program was designed to combine strong scientific training with real-world clinical and practical applications.”
“Nutrition is one of the most powerful and underutilized tools we have to improve health outcomes and prevent chronic disease,” said Alfred Abuhamad, MD, Executive Vice President for Health Sciences and Dean of Macon & Joan Brock Virginia Health Sciences at Old Dominion University. “The launch of the Master of Science in Nutrition program represents an important step in our broader vision to integrate nutrition science, lifestyle medicine and preventive care throughout education, research and community engagement.”
The University’s commitment to well-being extends beyond the classroom. As a Health Promoting University, ODU is focused on creating environments that support the health and well-being of students, faculty, staff and the broader community. The new nutrition program aligns closely with that mission by preparing professionals who can address some of today’s most pressing health challenges.
Dr. Carbone’s interest in nutrition began on the tennis court. As a competitive tennis player, he became fascinated by the role nutrition played in performance, recovery and overall physical conditioning. Over time, that interest evolved into a career dedicated to understanding how nutrition influences metabolism, body composition and chronic disease.
“What continues to motivate me today is the ability of nutrition science to bridge prevention, clinical care and long-term health outcomes in a very tangible way,” Dr. Carbone said.
His research focuses on nutrition, obesity, metabolism and cardiometabolic disease, particularly heart failure. Those experiences helped shape the program’s curriculum, which emphasizes evidence-based practice and the translation of scientific discoveries into real-world healthcare applications.
“My philosophy as an educator is centered on scientific rigor, curiosity and real-world application,” Dr. Carbone said. “I believe students learn best when they understand not only what we know, but also how we know it and why it matters.”
Students will explore the physiological mechanisms behind nutrition interventions while developing the critical-thinking skills needed to evaluate emerging research and apply evidence-based strategies in clinical, public health and community settings. In addition to its online format, the program offers opportunities for hands-on learning through the Sentara Center for Simulation and Immersive Learning, where students can practice clinical decision-making and interprofessional collaboration in realistic healthcare scenarios.
The program also prepares graduates for a wide range of career opportunities across the growing field of nutrition. While many nutrition professionals work in hospitals and healthcare systems, opportunities increasingly exist in public health organizations, research institutions, community health programs, food and nutrition service management, corporate wellness initiatives and healthcare leadership.
According to Dr. Carbone, the curriculum was intentionally designed to provide students with the scientific knowledge, critical-thinking abilities and communication skills needed to succeed across diverse professional settings.
“Ultimately, our goal is not simply to train nutrition professionals, but to develop future leaders who can translate nutrition science into meaningful improvements in patient care, population health and healthcare innovation,” Carbone said.
As nutrition continues to play an increasingly important role in preventing and managing chronic disease, the University’s new M.S. in Nutrition program aims to prepare graduates with the knowledge, skills and leadership needed to improve health outcomes and advance the future of nutrition science.
