IPHY 2420: Introduction to Nutrition

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.

Meet Your Instructor

Nicole Stob

  stob@colorado.edu 

Dr. Stob earned her PhD in Nutrition Science from Colorado State University and has taught nutrition courses at several schools since 2003. She has been part of the University of Colorado community since 2004 where she has been involved in teaching and in research related to the sympathetic nervous system. She currently teaches Introduction to Nutrition, Clinical Nutrition, Nutrition for Human Performance and Medical Terminology for the Department of Integrative Physiology.