Course Description
A foundational survey of nutrition science — the study of how food and nutrients affect the human body. Students will examine the digestion, absorption, metabolism, and functions of macronutrients (carbohydrates, lipids, proteins), micronutrients (vitamins and minerals), and water. The course emphasizes evidence-based nutrition, the relationship between diet and chronic disease, energy balance, and practical applications for personal and public health.
Learning Objectives
Upon completion, students will be able to:
- Identify major nutrient classes and describe their structures, food sources, and physiological functions.
- Explain the processes of digestion, absorption, and metabolism of nutrients.
- Apply principles of energy balance to assess weight management strategies.
- Evaluate nutrition information critically using scientific evidence.
- Analyze the relationship between diet and chronic disease (diabetes, CVD, obesity).
- Design a basic dietary plan using the Dietary Guidelines, MyPlate, and food labels.
- Discuss social, cultural, and economic factors influencing food choices.
