This course focuses on the basic anatomy, physiology, and chemistry of nutrition. Topics include weight management, the role of diet and lifestyle in disease prevention, specific nutrient deficiencies and toxicities, nutrition standards and guidelines, sports nutrition recommendations, agricultural practices, and food policy issues.

Learning Objectives

  • Identify and discuss the function of macronutrients (carbohydrate, fat, and protein) and micronutrients in the body and how they can be obtained from food;
  • Identify why nutrition is important to health through the understanding of nutrients and their relationship to chronic disease;
  • Explain the regulation of dietary supplements in the United States;
  • Define what is meant by a healthy body weight and the main determinants of body weight;
  • Identify the risks of underweight and overweight or obesity;
  • Explain the general fueling recommendations for an athlete before, during, and after a practice or competition;
  • Discuss food sustainability.

In this course, you will

  • Track and evaluate your own dietary practices, activity, and sleep patterns, providing you with an accurate snapshot of your current nutrition and physical activity status;
  • Learn about personal nutrient deficiencies, toxicities, eating behaviors, weight management issues, and risk for developing conditions such as diabetes, cardiovascular disease, osteoporosis, and anemia.