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Apr 26, 2024
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HE 203 - Community Nutrition for Health Promotion and Disease Prevention
Credits: (4 credits)
This course will examine the relationships between nutrition and chronic disease. The roles of nutrients, foods, and diet patterns in the promotion, prevention or treatments of several chronic diseases will presented. The interactions between pathophysiologic processes (such as inflammation and epigenetic factors) and nutrients will be explored. The first part of the course will focus on common chronic diseases such as obesity, diabetes, hypertension, and cardiovascular disease. Current recommendations from sources aimed at prevention of these health problems will be discussed. In the second part of the course, musculoskeletal disorders, cancer and neurodegenerative diseases will be featured.
Learning Outcomes
Upon completion of this course, the student will be able to do the following:
- Define, discuss and apply basic nutrition principles in everyday life
- Understand local and national obesity prevention initiatives and programs as well as their development and implementation
- Define, discuss, and apply skills in nutritional assessment and counseling
- Assess one’s own current nutritional status
- Understand the role nutrition plays in the body’s everyday function and prevention of chronic disease
- Identify the unique nutritional needs of underrepresented populations
- Understand and explore ‘foods’ medicinal properties as they relate to the optional function of body systems
- Examine behavioral, cultural and social issues underlying dietary patterns
Frequency of Offering:
Every other year
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June 16, 2021COVID-19 Update: Upcoming vaccine deadlines; Testing phase-out