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Six of the ten leading causes of death in America are diet-related. In this course students will learn the macronutrients (carbohydrates, fats, proteins) and micronutrients (vitamins, minerals and phytochemicals) that promote optimum health. Students will examine digestion and metabolism of food; energy balance and weight control; use of exercise as related to energy balance; how current culture influences food choices and health; and risks of obesity, diabetes, and other nutrition related, prevalent diseases. Students will design an individual, healthy diet, discuss the role of government in the education of people, use the scientific method to analyze dietary claims; and learn basic food safety and bio-engineering. Designed for students with little or no biology or chemistry background.


Mia Sanford

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