HE 304 - Food as Medicine (SF)

This is a Sustainability-focused (SF)  course.

Learning Outcomes
Upon completion of this course, the student will:

• Critically evaluate and interpret media and research findings about food and nutrition using an evidence-based approach and share at cooking classes/potlucks with the older adult population.
• Define the key terms – human microbiome, microbial ecology, probiotics, prebiotics, symbiotic, functional foods and nutraceuticals- that are used to discuss the scientific relationship between food and health.
• Identify the potential impact of functional foods/supplements and learn their mechanistic actions on health.
• Describe food/ herbs and nutrition for healthy people in different life stages using whole food, plant strong and whole person perspective.
• Examine changing dietary needs with aging, which nutrients are important for aging populations, and the challenge of achieving access to and consumption of high-quality diets.
• Understand the role nutrition plays in the body’s everyday function and prevention of chronic disease.
• Explore foods/ herbs medicinal properties as they relate to optimal function of body systems.
• Identify current herbal research to provide evidence based practical models for safe use of herbal medicine in healthcare.
• Examine the influence of social issues, finances, culture, ethical considerations and policies on American’s dietary patterns.
• Communicate food and nutrition information in written and oral format in a clear, cohesive and accurate manner.