Course Info: NS-0160
| Course | NS-0160 Food and Health |
| Long Title | Food and Health |
| Term | 2021F |
| Note(s) |
Textbook information |
| Meeting Info | Cole Science Center 316 on T,TH from 2:30-3:50 |
| Faculty | Elizabeth Conlisk |
| Capacity | 23 |
| Available | 5 |
| Waitlist | 0 |
| Distribution(s) |
|
| Cumulative Skill(s) | |
| Additional Info | Students should generally expect to spend 6-8 hours a week on work outside of class. |
| 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 be more discerning about epidemiologic research in general. Course readings were drawn from the primary and secondary scientific literature as well as the lay press. The focus ranged from the micro to the macro, and included nutrients, foods, dietary patterns, public health programs, public policies, and agricultural practices. We also examined topics related to undernutrition, such as the role of nutritional status in infectious disease and the effectiveness of nutrition intervention programs. Students also explored their own health-related questions in a final independent project and presented their research to the class. |