Nutrition for Health Promotion and Disease Prevention
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This course covers the basics of normal nutrition for optimal health outcomes
and evidence-based diets for a variety of diseases. Participants will learn
the fundamentals of nutrition science and build upon these to explore emerging
diet therapies, to analyze nutrition research and to plan well-balanced
meals and dietary interventions for both healthy individuals and those
with 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 how
to eat! In this introductory module, you will learn about the field of
nutrition science, the basics of nutrition research and some important
terms that will set the stage for the remainder of the class. This module
ends with a global look at meal planning guides and tools and provides
you 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. Your
food choices make a difference when it comes to heart disease. This module
we cover the risk factors for heart disease and explore different dietary
avenues for the prevention and management of heart disease, hypertriglyceridemia,
hypertension and stroke. Dietary foci include vegetarian diets, the DASH
diet and the Mediterranean diet.
Module 3: Diabetes
Globally, it is estimated that 438 million people – or roughly 8% of the
world’s population – will have diabetes by 2030. This module looks at the
role of nutrition in the prevention and management of pre-diabetes and
Types 1, 2 and gestational diabetes. Additional topics include evidence-based
recommendations for physical activity with diabetes, meal planning, carbohydrate
counting and the roles of dietary fiber and the glycemic index in blood
Module 4: Cancer
Diet and cancer are certainly linked; but the degree to which food intake
impacts the development and progression of cancer is still not entirely
understood. We will look at the diet-related risk factors in cancer development
as well as evidence-based guidelines for the nutritional management of
cancer and treatment-related side effects. Additional emphasis is placed
on 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’t
turn around without exploding obesity statistics smacking you in the face!
We will explore the complex and interrelated factors that contribute to
rising obesity rates, discuss various approaches to weight loss and weight
maintenance 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. Impairments
in any segment of the gastrointestinal (GI) tract can quickly undermine
proper nutrient digestion, absorption and utilization. In this module we
will look at how a healthy gut should work, and what to do when the digestive
process is disrupted. Specific GI focus areas include celiac disease and
gluten free foods, diverticular disease, peptic ulcer disease, inflammatory
bowel disease, dysphagia, gas, constipation and malabsorptive disorders
and look at the roles of dietary fiber and probiotics and prebiotics in