Nutrition and Health

Catalog description

An introduction to the physiology of nutrition, basic concepts of normal nutrition, and nutrition in chronic disease (such as diabetes mellitus, cardiovascular disease, and obesity) will be explored. A study of the basic nutrients and the gastrointestinal system in its role of digestion, absorption, and metabolism. Food needs of an individual throughout life (birth to old age) will be considered, along with necessary dietary modifications caused by decreased activity. Food fads and fallacies will be discussed, as will factors to consider in choosing a healthy diet. Current concerns, such as how safe are the additives in our foods, the role of sugar, salt and highly processed foods, alternative therapies such as herbal remedies, and phytochemicals and their potential roles in modern nutrition, will be studied. Weight management will be addressed as it relates to medical nutrition therapy. This course requires a minimum passing grade of a C+.