Undergraduate Certificate in Nutrition and Wellness

A study of human nutrition, including the intake, digestion, metabolism, and utilization of nutrients and their interactions. The course examines nutritional requirements across the lifespan and their relationship to common chronic diseases. Students will learn to critically evaluate diet trends, health claims, and nutrition information, apply evidence-based guidelines, and develop balanced dietary plans. Practical applications include understanding the elements of a balanced diet and contemporary food technologies.

This course will cover the role of diet and exercise in weight loss and body weight maintenance. Discussion of metabolic and physiological changes occurring during weight gain and loss will be covered. The course will look into the current trends in obesity and the relationship between body weight, obesity and disease risk. Research comparing popular diets used for weight loss and disease treatment will be covered along with recommendations for optimal weight loss and weight maintenance programs.

Students review contemporary nutritional issues affecting the world. Social, cultural, political, economic, and scientific aspects of the world food problems are examined. Nutritional deficiencies affecting various regions of the world and the role of international agencies are covered. Students learn about food production and food supplementation programs, and examine possible solutions and the future.

An examination of selected topics in food science and nutrition relevant to evolving areas of importance to the field. Syllabi must be approved by the Dean and announced to the Curriculum and Academic Committee prior to being offered. May be repeated for credit provided the course content is different.