An introduction to the science of nutrition with focus on how the foods we eat promote health or contribute to disease risk. We will examine the nutrients and their food sources, metabolism, and physiologic functions in order to be able to make more informed decisions on food choices. We will also consider the social, economic, and political factors that contribute to malnutrition, food (in)security and sustainability, and dietary guidelines. Students will actively participate with weekly journals, dietary and nutrition label analyses, and discussion of case studies. This course can be taken by students who have not taken any other biology course and by students requiring nutrition for entry into health professions programs.
Distribution Area
Students entering Fall 2024 or later: Scientific Inquiry (SI)
Students entering prior to Fall 2024: Science (SC DIST)