Nutrition for Health Promotion and Disease Prevention

This course covers the basics of normal nutrition for optimal health outcomesand evidence-based diets for a variety of diseases. Participants will learnthe fundamentals of nutrition science and build upon these to explore emergingdiet therapies, to analyze nutrition research and to plan well-balancedmeals and dietary interventions for both healthy individuals and thosewith a number of diseases and health conditions. 

Module 1:         Introduction to Nutrition Science If you are what you eat, you should probably know something about howto eat! In this introductory module, you will learn about the field ofnutrition science, the basics of nutrition research and some importantterms that will set the stage for the remainder of the class. This moduleends with a global look at meal planning guides and tools and providesyou with an opportunity to determine your own individual nutrient needs. Module 2:         Heart Disease Heart disease is the number one cause of death around the world. Yourfood choices make a difference when it comes to heart disease. This modulewe cover the risk factors for heart disease and explore different dietaryavenues for the prevention and management of heart disease, hypertriglyceridemia,hypertension and stroke. Dietary foci include vegetarian diets, the DASHdiet and the Mediterranean diet. Module 3:         Diabetes Globally, it is estimated that 438 million people – or roughly 8% of theworld’s population – will have diabetes by 2030. This module looks at therole of nutrition in the prevention and management of pre-diabetes andTypes 1, 2 and gestational diabetes. Additional topics include evidence-basedrecommendations for physical activity with diabetes, meal planning, carbohydratecounting and the roles of dietary fiber and the glycemic index in bloodsugar control. Module 4:         Cancer Diet and cancer are certainly linked; but the degree to which food intakeimpacts the development and progression of cancer is still not entirelyunderstood. We will look at the diet-related risk factors in cancer developmentas well as evidence-based guidelines for the nutritional management ofcancer and treatment-related side effects. Additional emphasis is placedon emerging cancer nutrition research and debunking diet and cancer myths. Module 5:         Obesity and Weight Management Global statistics for obesity did not exist 50 years ago. Now, you can’tturn around without exploding obesity statistics smacking you in the face!We will explore the complex and interrelated factors that contribute torising obesity rates, discuss various approaches to weight loss and weightmaintenance and strategize for future solutions to this global epidemic. Module 6:         Disorders of the GI Tract A healthy digestive tract is crucial for optimal nutrition status. Impairmentsin any segment of the gastrointestinal (GI) tract can quickly undermineproper nutrient digestion, absorption and utilization. In this module wewill look at how a healthy gut should work, and what to do when the digestiveprocess is disrupted. Specific GI focus areas include celiac disease andgluten free foods, diverticular disease, peptic ulcer disease, inflammatorybowel disease, dysphagia, gas, constipation and malabsorptive disordersand look at the roles of dietary fiber and probiotics and prebiotics ingut health.