Overview

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Learn how diet quality, digestion, and carbohydrates work together to influence nutrition and health. Drawing on content from Jamie Pope and Steven Nizielski, authors of Scientific American Nutrition for a Changing World, published by Macmillan Learning, this course connects the science of food and nutrient absorption with practical dietary decisions. You will examine variety, balance, adequacy, and moderation in healthy diets, distinguish nutrient density from energy density, and interpret Nutrition Facts panels. You will then follow mechanical and chemical digestion and nutrient absorption, including the roles of gastrointestinal bacteria and digestive disorders. You will study carbohydrate types, digestion, added sugars, sugar alternatives, fiber, and intake recommendations. A focused look at diabetes introduces Type 2 diabetes, insulin sensitivity and resistance, and nutrition-related approaches to prevention and management. Through readings and interactive activities, you will apply dietary guidance and connect digestive and carbohydrate concepts with food choices. The course includes approximately twelve hours of learning material. This course is part of the Foundations of Nutrition Science & the Dietary Guidelines Specialization and can also be taken independently.

Syllabus

Healthy Diets From
- This module examines the characteristics of healthy diets, including variety, balance, adequacy, and moderation. You will explore nutrient density, energy density, dietary guidelines, global nutrition, and food labeling, including the Nutrition Facts panel. The module applies these concepts to food choices and interpretation of nutrition information.
Digestion
- This module explores the digestive process from the mouth through the large intestine, including mechanical and chemical digestion and nutrient absorption. You will examine the role of bacteria in the gastrointestinal tract and consider digestive disorders. Interactive assignments provide practice with peristalsis, enzyme action, nutrient transport, and prebiotics and probiotics.
Carbohydrates
- This module examines carbohydrates, including their digestion, added sugars, sugar alternatives, fiber, and carbohydrate intake recommendations. You will investigate the structure and role of carbohydrates and apply concepts to whole grains and dietary fiber. The module connects carbohydrate science with practical nutrition decisions.
Nutrition and Diabetes
- This module focuses on diabetes mellitus, with particular attention to Type 2 diabetes, insulin sensitivity and insulin resistance, diagnosis, treatment, and prevention. You will examine diabetes in both individual and global contexts. The module applies these concepts to the development and management of nutrition-related health risks.

Taught by

Macmillan Learning

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