Introduction to Nutrition

Catalog description

This course is an introduction to nutrition science, integrating the relationship between human nutrition and health or disease states including the integration of anatomy, physiology, chemistry, biochemistry, medical science, and biotechnology to understand the full impact on the human body. Current nutrition guidance models and approaches to medical nutrition are analyzed with an emphasis on evidence-based findings. Food selection, the nutritional components of and its physiological function, metabolism, and risks associated with excesses or deficiencies throughout the lifecycle are also discussed. The impact of technological advances in nutrition is explored, along with a discussion of a lack of equity in access to food and nutrition information, fundamental principles of nutrition utilizing the scientific method and dietary approaches to health and wellness.