HLTH 645: Nutrition for Health

This course was developed by Dr. Stacey Snelling, who is a member of the Academy of Nutrition and Dietetics and is frequently published in the Journal of School Health. Nutrition for Health explores the role of nutrition in maintaining health and physical fitness in relation to the responsibilities and opportunities of a nutrition educator. Current food myths, diets for those in athletic programs, and special needs of overweight and underweight clients are covered. This course will provide a foundation for the rest of the program, introducing students to the macronutrients and micronutrients, the concept of energy balance, and the relationship between various food choices and chronic disease.

In this course, students will:

  • Build foundational knowledge about the science of nutrition and the application of that science to healthy food choices.
  • Improve their understanding of macronutrients and micronutrients and their relationship to health and chronic disease.
  • Expand their familiarity with the research literature about nutrition and healthy eating.
  • Engage in further exploration of nutrition education issues that are of particular interest to them.
  • Gain opportunities for collaboration and investigation in an online environment.

Course objectives:

  • Define nutrition and healthy eating.
  • Evaluate the federal guidelines that offer consumers advice on sound nutrition.
  • Describe the processes of digestion, absorption, and metabolism of the macronutrients (carbohydrates, proteins, and lipids) in the body.
  • Explain the relationship between diabetes and carbohydrate consumption.
  • Explore the role of protein in sports nutrition and vegetarian eating.
  • Explain the relationship between coronary heart disease and lipid intake.
  • Describe the components and challenges of energy balance.
  • Describe the functions and sources of water, and of water- and fat-soluble vitamins and minerals.

Topics covered include:

  • Sound principles of healthy eating
  • Carbohydrates: The body’s most readily available energy supply
  • Lipids, fats, triglycerides and cholesterol
  • Protein and sports nutrition
  • Energy metabolism, energy balance and weight management
  • Vitamins: Water- and fat-soluble
  • Minerals: Macro and trace

Lead the path to better nutrition in your community. Click here to learn more about the online Master of Science in Nutrition Education or call 855-725-7614 to speak with an admissions adviser today.