Description: Lecture, three hours; discussion, one hour. Overview of nutritional sciences and public health nutrition. Examination of basic science concepts of nutrition and application of them to student lives and real-world issues through lectures, diet analysis, activities, reports, discussion of video and reading assignments, and reviews of community programs that apply nutrition and behavior theory to improve health of public. Description of components of diets and food sources, including proteins, fats, carbohydrates, vitamins, and minerals and their roles in maintaining body health. Exploration of aspects of social, cultural, behavioral, and environmental causes of chronic disease. Letter grading.

Units: 4.0