EXSC 3610 - Health, Disease and Nutrition

(3) Credit Hours
Prerequisite: PHED 1101 , BIOL 2452K  or permission of instructor
This course explores relevant topics related to the role of dietary intake for the management of health and prevention of chronic disease. The course will utilize a scientific approach for students, using peer-reviewed literature and the US Dietary Recommendations to determine calculations necessary for individuals to maintain or improve their optimum health via macronutrient and micronutrient intake.  The influence of dietary intake on the management of specific acute and chronic diseases will also be discussed.

This course introduces students to the foundational principles of nutrition as they relate to health and wellness for both individuals and communities in the United States and globally. At the end of this course, students will be able to:
1.    Describe the USDA dietary guidelines and safe food handling practices.
2.    Compare the classes of carbohydrates, lipids, and proteins and their role in health and disease.
3.    Compare nutritional needs across the lifespan.
4.    Apply the concepts of energy balance and nutrition to weight management and health.
5.    Identify manifestations and effects of malnutrition globally.
6.    Explain the causes and consequences of global hunger and food insecurity.
7.    Evaluate technologies utilized to address issues of global hunger and food insecurity.