Fundamentals of Nutrition Science
PubH 6619, 3 Credits
This course provides presents the fundamental scientific principles of human nutrition. Students will describe food sources, recommended intake levels, biochemical roles, mode of digestion, absorption, and metabolism, deficiency/toxicity symptoms, and special considerations for each macronutrient and micronutrient. Nutrition assessment, study designs in nutrition science research, the role of nutrition in chronic disease, and current topics in nutrition science will also be discussed in detail.