Nutrition for Health and Disease.

Catalog description

Semester course; 3 lecture hours. 3 credits. Enrollment restricted to HPEX majors. Overview of basic nutritional knowledge for both healthy individuals and those with increased risk of cardiovascular disease. The course relies on evidence-based research when discussing food and nutrition. Topics include science and politics of dietary guidelines; the science and controversies of carbohydrates, proteins, fats, vitamins and minerals; supplements; obesity and weight loss; digestion and absorption; allergies and intolerances; functional foods, phytochemicals and organic food.