Human Nutrition

This course includes the concept of food as fuel, the estimation of energy based on the quantity of macronutrients, essential nutrients, and nutrition research. It provides students with the educational requirements and professional credentialing of a nutritionist, dietary guidance from the Food and Nutrition Board, U.S. Department of Health and Human Services, and U.S. Department of Agriculture. Students review the components of food and supplement labels, and discuss the digestion of food, absorption of nutrients, and elimination of solid waste products. Students learn about different types of macromolecules including carbohydrates, proteins, and lipids, food sources of each, and the general pathways for their digestion, absorption, and metabolism and their roles in the diet, human physiology, and health. Biochemical processes such as gluconeogenesis and lipogenesis are also discussed. Basic information about both vitamins and minerals, including their food sources, dietary adequacy, toxicity and deficiency consequences, and impact on overall health, is provided. Functions and sources of water, mechanisms for maintaining fluid balance, and dehydration and water intoxication are discussed. Students learn about the body composition, the various components of energy expenditure, and a variety of useful weight management options along with the major types of eating disorders. Students also learn the principles of nutrition for children and adolescents, elderly, during pregnancy and for fitness.