Foundations of Nutrition I: Introduction to Nutrition Science

Over the ten-week length of the course, students will study nutrition science principles on the following topics: The importance of nutrition research, research study designs, the scientific method Planning a healthy diet; utilizing balance, moderation and variety Guidelines for nutrition; the Dietary Reference Intakes, Dietary Guidelines for Americans, the food label Nutrient digestion, absorption and transport and common disorders of the GI tract Carbohydrates, lipids and proteins, including their functions, needs, sources and roles in health Vitamins, minerals and dietary supplements Nutrition throughout the lifecycle including nutrition for pregnancy, breastfeeding, infancy, childhood, adolescence and older adulthood Energy balance, weight management and eating disorders Food safety and technology Global hunger and malnutrition The course is taught by a Registered Dietitian Nutritionist (RDN) and Certified Diabetes Educator (CDE).