FSHN 150 Introduction to Human Nutrition

Overview of Course

This course will explore basic nutrition principles and concepts and their application to personal and population health. Students will learn how food is digested, how individual macro-nutrients (protein carbohydrates, and fats) and micro-nutrients (vitamins and minerals) are absorbed and utilized to regulate body functions that promote health. Discussions will revolve around individual nutrient needs and how cultural food practices and the magnitude of dietary diversity are associated with health throughout the lifespan. The prevention and treatment of nutrition-related chronic diseases, including heart disease, diabetes, and cancer will be discussed. We will also examine the effectiveness of various dietary and exercise approaches for maintaining long-term health. Beyond the basics, global nutritional issues, nutrition for sports performance, and use and misuse of dietary supplements will be discussed. Students will gain critical skills in using scientific evidence to assess the nutrition information found in popular media to separate fact from fiction when it comes to nutrition advice.

Throughout the voyage, discussions will revolve around the social-ecological model – how multiple layers of influence (such as cultural practices, social systems, and environment) interact to shape a person’s food and physical activity choices. In countries around the globe, students will observe and experience food practices and systems. Post-ports, students will cultivate self-awareness through analysis and reflection – comparing and contrasting food, nutrition, and health patterns and cultural traditions.