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Description

This course is designed to provide an understanding of the principles of nutrition and how it affects human health. The course will cover various topics such as nutrients and their functions, the role of diet in disease prevention and management, the relationship between nutrition and physical activity, and the role of food culture and policy in shaping food choices.

The course will begin with an overview of the macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals) and their functions in the body. The course will also cover the role of water and fiber in the diet.

Students will learn about the importance of balanced nutrition for overall health, including the relationship between diet and chronic diseases such as heart disease, diabetes, and cancer. The course will also explore the use of food and dietary supplements as therapeutic interventions in the treatment of specific conditions.

The course will delve into the social and cultural aspects of food, including food labeling and food policy, and how these influence food choices and dietary behaviors. Students will also explore the role of the food industry in shaping the food environment and the impact of food marketing on food choices.

Additionally, the course will discuss how nutrition and physical activity are interrelated and how a balanced diet can support an active lifestyle. Students will learn about the role of nutrition in sports performance and how to design appropriate diets for athletes.

Overall, this course will provide students with a comprehensive understanding of the principles of nutrition and how they relate to health and disease prevention. Students will develop the knowledge and skills to make informed dietary choices and to understand the impact of food culture and policy on nutrition and health.

Course Content

Total: 45 lectures
  • The Dietary Reference Intakes
  • America’s Health Goals
  • The Dietary Guidelines for Americans
  • The Power of the Food Guide Pyramid
  • Other Voices: Guidelines of Health Organizations
  • The Bottom Line: Optimizing Health
  • The Macronutrients: Carbohydrates, Proteins, and Fats
  • Carbohydrates
  • Protein
  • Fats
  • The Micronutrients: Vitamins and Minerals
  • Water
  • On the Nutrient Horizon: Phytochemicals
  • Supplements: Foods, or Functional Foods?
  • Nutrition and Your Stage of Life
  • Obesity
  • High Blood Pressure
  • Diabetes Mellitus
  • Coronary Artery Disease
  • Osteoporosis
  • Cancer
  • Plan to “Eat Well”
  • Eat Breakfast
  • What’s for Lunch?
  • Snack Time
  • What’s for Supper?
  • Grocery Shopping: Another Key to Healthful Meals
  • Foods and Issues You May Have Wondered About
  • Two Weeks of Menus
  • Change Is Good
  • Creating Healthful Menus
  • Food Safety
  • Serving Safely
  • Refrigerating or Freezing Food
  • Clean It
  • The Bottom Line on Food Safety
  • Fruits
  • Vegetables
  • Grains
  • High-Protein Foods
  • Dairy Foods
  • Herbs & Spices
  • Beverages
  • Fats, Oils & Sweeteners
  • Glossary

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