Introduction to Health and Nutrition Sciences

Topics Covered in This Course:

In Section 1 of this course you will cover these topics: The role of nutrition in our health Designing a healthful diet The human body: are we really what we eat? In Section 2 of this course you will cover these topics: Carbohydrates: bountiful sources of energy and nutrients Fat: an essential energy-supplying nutrient Proteins: crucial components of all body tissues In Section 3 of this exam you will be evaluated on below listed topics: Metabolism: from food to life Nutrients involved in energy metabolism Nutrients involved in fluid and electrolyte balance In Section 4 of this course you will cover these topics: Nutrients involved in antioxidant function Nutrients involved in bone health Nutrients involved in blood health and immunity In Section 5 of this course you will cover these topics: Achieving and maintaining a healthful body weight Nutrition and physical activity: keys to good health Disordered eating Food safety and technology: impact on consumers Nutrition through the lifecycle: pregnancy and the first year of life Nutrition through the lifecycle: childhood and adolescence Nutrition through the lifecycle:adulthood and the later years Global nutrition