This course provides an introduction to the basic principles of nutrition, with an emphasis on the application of these principles to improve overall health. The lessons use cognitive and experimental learning techniques to provide an overview of nutrition concepts and their relationships to health status and disease causation. General dietary guidelines and federal recommendations for nutrient intake are also discussed. The "meat" of the course is a series of detailed explorations of major nutrients. The final lessons deal with applications and explorations of nutrition in real-life situations: food input in relation to energy output, weight control, diets and dieting, physical exercise and fuel utilization, healthy nutrition throughout the life cycle, and consumer' s concerns about food processing and handling and safe food preparation.
3 undergraduate credit hours
Denise A. Monroe, Ed. D., former assistant professor, Department of Health, Physical Education, and Recreation, University of Kansas
Ann Chapman, M.S.R.D., Watkins Health Center, University of Kansas
This course is instructed by Ann Chapman, M.S.R.D., Watkins Health Center, University of Kansas.
Phone: (785) 864-9575
E-mail: achap@ku.edu