Description
Study of the chemical, physical, and sensory properties of food; nutritional quality; and food use and diet applications. Special emphasis is given to anatomy and physiology including nutritional, supplemental, and herbal support of body systems (digestive, immune, cardiovascular, musculoskeletal, nervous, endocrine, lymphatic, detoxification, excretory, and integumentary systems), epigenetics and nutritional genomics, and biochemical pathways. This course will expand upon comparative dietary systems including diet analysis and planning, popular diets review, cultural influence on food choices, evidence-based healthy lifestyle recommendations, and differential diet plans through various life cycles (pediatrics, men, women, geriatrics, and sports nutrition). The appropriate and safe use of herbs and supplements will be addressed (indications of need, contraindications, interactions with herbs, foods, and medications).