Nutrition

Catalog description

This course presents the science of nutrition as it applies to everyday life. Students learn how to apply the logic of science to nutritional concerns. Topics include the six categories of nutrients—carbohydrates, fats, proteins, vitamins, minerals, and water. Students also examine the digestive process, energy balance, nutritional alterations, and the wellness-illness continuum relevant to nutrition. Discussion topics include local and global programs available to provide health-promotion practices with emphasis on cultural and population needs.