Nutritional Epidemiology

Catalog description

Poor diet is the leading risk factor for death worldwide, with approximately 1 in 5 deaths being linked to poor diet quality, underscoring the importance of research methods to examine the linkage between diet and disease. This course is designed to introduce students to key concepts and methods in Nutritional Epidemiology in the design, analysis, and critical evaluation of population-based nutrition research. There will be a focus on dietary assessment methodology and nutritional epidemiological research methods. Students will gain an understanding of the skills needed to design, analyze, interpret and critically evaluate population-based nutrition research focusing on the relationship between diet and chronic diseases.