Introduction to Health and Nutrition Sciences

All necessary reference material required to prepare for this course such as recommended reference books and other study material will be available in your student's area. To complete the program you will be required to pass an online exam for all following topics covered in this course.

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

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