This course covers concepts and evidence related to nutritional therapy, public health nutrition policy, whole foods and processed foods, food groups, dietary patterns, nutrient content of foods, organic and conventional foods, and various controversies in the field of nutrition. Evidence on nutritional prevention and treatment of major diseases is emphasized. Dietary guidelines, meal planning, and regulation and quality control in the dietary supplement industry are also discussed.
- Instructor: Chris Browne
- Instructor: Peter Knight
- Instructor: Daniel Redwood
- Course Facilitator: Stephanie Hinton
- Course Facilitator: Chad Macias
- Course Facilitator: Aparna Natarajan
- Course Facilitator: Timothy Sharpe
- Course Facilitator: Helayne Waldman
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