APPLIED NUTRITION

This course will provide an understanding of basic nutritional science and how the principles of nutrition are used to achieve and maintain optimum health and wellbeing. Emphasis will be on essential nutrients (carbohydrates, lipids, proteins, vitamins, minerals, and water) and the relationship with health. In addition, the impact of culture on food choice and health is examined.

Objectives  Describe the major nutrients, vitamins, and minerals and their roles in the body  Explain the relationship between diet and health  Understand the impact of culture on health and food choices  Understand the Principles of diet related disease prevention  Understand Nutrition through life cycle (pregnancy, lactation, children and elderly)  Food labelling and interpreting nutrition information

• Complete readings in advance of class • Attend class and participate in discussions and in-class activities. Participation is important and rewarded with 10% of your final grade • If you need help in the class, please contact me. You are welcomed and encouraged to email me or visit me in my office. You must have a smart phone or IPad to participate in review session after each chapter using the application "Socrative". You must download "Socrative student" on your phone.

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At the end of the class, the students must be able to describe the major nutrients, vitamins, and minerals and their roles in the body. Explaining the relationship between diet and health will as well be covered. Because of the diet transition in Korea, students should understand the impact of culture on health and food choices.Finally, students should be applied to apply the specific nutrition through the life cycle (pregnancy, lactation, children and elderly).