In this course the student applies basic biochemical and physiological knowledge to understand the principles of nutritional science and to develop an appreciation of nutrition’s role in preventive and therapeutic health care. In reviewing the health issues surrounding each macronutrient and micronutrient, the student learns to assess dietary and other risk factors for diseases that may be preventable through nutritional intervention. Selected clinical applications in therapeutic nutrition are used to illustrate important concepts and to introduce the student to the practice of clinical nutrition. Term projects include practical experience in diet assessment and practice in locating and evaluating nutrition research from an evidence-based perspective.
- Instructor: Cortny Williams