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In this course the student will discuss current scientific and experimental data which demonstrates the integral role of nutrition in wellness and risk reduction. Several nutritional issues will be addressed: macronutrients, digestion, weight control, nutrition for active people, food safety, the role of nutrition in chronic illness, supplementation and adapting food plans to various populations. Students will gain knowledge on nutritional facts and issues, as well as current trends in the industry. Learning how to assess food styles and facilitate change in a multidisciplinary approach is an integral part of this course.