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The structure and physical properties of foods are examined with respect to nutrient content and distribution in the food supply. The effects of agricultural methods, market handling, processing and home preparation on nutrient quality are considered. The interactions of food components in food preparation and processing methods are discussed and factors that influence food taste, texture and appearance and nutritive value, are explored.
This course is intended to introduce students to nutrition practice. Topics include Introduction to Nutrients, Digestion. Absorption and Metabolism of Nutrients, Life Cycle Nutrition, Introduction to Diet Therapy and Nutrition Support Practices. Students develop knowledge and skill in clinical and dietary assessment methodologies and develop facility with medical terminology and practices. Students construct dietary intervention protocols using whole foods to meet the dietary prescription and discuss implementation of these protocols in diverse cultural groups. Attention will be placed on development of dietary practices to prevent and/or ameliorate disease.
This course includes epidemiologic trends in weight management, physiological and environmental influences on weight and the effect of weight on chronic disease. Various approaches to weight management are explored with an emphasis on lifestyle modification for improving health across the lifespan. Fad diets, supplements, drug regimens and surgical intervention are reviewed. The prevention, early detection, and treatment of eating disorders such as anorexia, bulimia, and binge eating disorder are investigated.
Prerequisite Course(s): Prerequisite: NTSI 201 or BIOL 103 or BIOL 260