Cph 2611 Nutrition

CPH 2611: Nutrition

Course Description:

This course provides a general background introducing the history of food, food preparation and food storage/preservation. Basic knowledge about food chemistry will be presented with respect to human energy balance and metabolism, macro- and micro-nutrient needs and food group functions, and the diseases of nutrient deficiency and excess intake. Particular emphasis will be placed on the role of diet in metabolic syndrome, the obesity epidemic in some societies, and the political and geophysical causes of famine in other contexts.

Required Textbook and Materials:

The main required textbooks for this course are listed below, and can be readily accessed using the provided links. There may be additional required/recommended readings, supplemental materials, or other resources and websites necessary for lessons; these will be provided for you in the course’s General Information and Forums area, and throughout the term via the weekly course Unit areas and the Learning Guides.

Software Requirements/Installation:

No special requirements.

Learning Objectives and Outcomes:

By the end of this course students will be able to:

1. Describe the components of a healthy diet, and critically evaluate the quality of their own diet.
2. Identify the major functions and food sources of each macronutrient (carbohydrate, protein, lipids) and micronutrient (vitamins and minerals).
3. Examine the relationship between diet and chronic disease with a focus on the role of diet in the metabolic syndrome.
4. Compare the types of studies conducted in nutrition research.
5. Assess the quality of nutrition information presented in the media.

Course Schedule and Topics:

This course will cover the following topics in eight learning sessions, with one Unit per week. The Final Exam will take place during Week/Unit 9 .

Week 1: Unit 1 – Introduction to Nutrition

Week 2: Unit 2 – Nutrition and the Human Body: What is an Optimal Diet?

Week 3: Unit 3 – Digestion and Absorption/Macronutrients: Carbohydrates

Week 4: Unit 4 – Macronutrients: Lipids and Proteins

Week 5: Unit 5 – Nutrients Important for Electrolyte Balance, Antioxidants, and Bone Health

Week 6: Unit 6 – Nutrients Important for Metabolism, Energy Balance, and Body Weight

Week 7: Unit 7 – Nutrition through the Life Cycle

Week 8: Unit 8 – Nutrition and Society: Food Politics and Perspectives

Week 9: Unit 9 – Course Review and Final Exam