Course Info: NS-0160
| Course | NS-0160 Food and Health |
| Long Title | Food and Health |
| Term | 2017S |
| Note(s) |
Satisfies Distribution Textbook information |
| Meeting Info | Cole Science Center 316 on T,TH from 2:00-3:20 |
| Faculty | Elizabeth Conlisk |
| Capacity | 20 |
| Available | 0 |
| Waitlist | 0 |
| Distribution(s) |
Physical and Biological Sciences |
| Cumulative Skill(s) | Independent Work Quantitative Skills Writing and Research |
| Additional Info | In this course students are generally expected to spend at least 6 to 8 hours a week of preparation and work outside of class time. |
| Description | This course explored the complex and often controversial role of food in health promotion and disease prevention. The primary goals of the course were to learn to think critically about dietary research and to be more discerning about epidemiologic research in general. Readings were drawn from the primary and secondary scientific literature as well as the popular media. Dietary exposures ranged from the micro to the macro and included specific nutrients, foods, dietary patterns, public health programs, public policies and agricultural practices. We also explored topics related to undernutrition, such as the role of nutritional status in infectious disease and the effectiveness of nutrition intervention programs. |