Nutrition, Health and Wellness

This course will explore the role of essential nutrients, vitamins, and minerals in metabolism, as well as traditional Eastern and Western principles related to the maintenance of a healthy diet and lifestyle.

Course Overview

Since ancient times, food has been used not only to support and maintain health, it was also used for the treatment and prevention of disease. Learn how various nutrients, essential vitamins, and minerals affect your metabolism, and understand why traditional cultures throughout history have placed a high importance on proper nutrition for health, wellness, and longevity. Take this course if you want to explore both Western and Eastern traditional approaches for aligning diet and lifestyle with the cycles of nature, as well as one’s physical, emotional, social, and spiritual life.

STARTS ON
June 15, 2020

DURATION
10 weeks, live online instructions

COURSE FEES
$1,190 / course, reduced from $1,580

Instructors

Date & Time

June 15 to August 21 (10 weeks)
Wednesdays, 7:00 p.m. – 9:10 p.m. EST
Saturdays, 9:00 a.m. – 10:50 a.m. EST

Course Design

This 10-week course will be delivered online due to COVID-19. The instructors will present two live lectures each week, and will be accessible online during specified times. Students should also be prepared to spend several hours per week outside of lecture time to learn the materials and complete the assignments. A final exam or project is included in the course. Students must use their own computers to complete all course requirements.

Required textbook: “Nutrition: An Applied Approach,” 5th edition, published by Pearson.

Content Overview

  • Week 1: 
    Course introduction and overview 

    Ch. 1 – Soil: where nutrition begins

  • Week 2:

    Regenerative agriculture
    Factory farming and GM foods

  • Week 3:

    Ch. 3 – Nutrient digestion and absorption
    Ch. 4 and Ch. 6 – Carbohydrates and proteins

  • Week 4:

    Ch. 5 and Ch. 2 – Fat and designing a healthy diet
    Exam I: Diet journal project review

  • Week 5:

    Ch. 7 – Fluid and electrolyte balance
    Ch. 8 – Nutrients essential for key bodily functions

  • Week 6:

    Ch. 9 – Nutrients essential for healthy tissues
    Ch. 11 – Nutrition and physical fitness

  • Week 7:

    Exam II: Issues and controversies in nutritional science
    Myths and facts about sugar and fat
    Which diet is the best? USDA, low-fat, keto, whole foods, plant-based

  • Week 8:

    Ch. 10 – Weight management, obesity, eating disorders, healthy eating patterns
    Food as medicine, traditional Asian nutrition

  • Week 9:

    Traditional Chinese Medicine and food
    Applying ancient concepts to modern life throughout the human life cycle
    Traditional eating patterns and etiquette

  • Week 10:

    Ch. 12 – Food safety and technology
    Ch. 13 – Food equity, sustainability, and quality; world hunger and malnutrition

  • Week 11:
    Final exam

A Proof of Completion will be provided upon completing all course requirements. 

Instructor reserves the right to make adjustments to the course content and will make every effort to inform the students of the changes in a timely manner.
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