Foundations of Nutrition Science & the Dietary Guidelines

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.

Learn how dietary fats and proteins function in the body and how food choices relate to cardiovascular 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 lipid and protein science with practical nutrition considerations. You will compare major lipid classes and examine digestion, absorption, lipoprotein transport, essential fatty acids, and fat intake recommendations. You will then investigate atherosclerosis, cardiovascular risk factors, and heart-protective dietary patterns. You will also study protein requirements, synthesis, digestion, absorption, turnover, and nitrogen balance. By comparing protein sources and quality, you will examine the nutrition considerations associated with protein deficiency, high-protein diets, and the needs of older adults. Through readings and interactive activities, you will connect nutrient functions with food choices and evaluate lipid- and protein-related nutrition information. The course includes approximately nine hours of learning material. This course is part of the Foundations of Nutrition Science & the Dietary Guidelines Specialization and can also be taken independently.

Learn how minerals and water support body functions and how to evaluate dietary supplement information. 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 nutrient sources and absorption with bone health, fluid balance, and informed nutrition decisions. You will examine major minerals, including calcium, magnesium, phosphorus, sodium, potassium, and chloride, and learn how absorption and bioavailability influence their use. You will also study water balance and the role of antidiuretic hormone. You will then investigate trace minerals such as iodine, iron, zinc, copper, selenium, and fluoride, including their sources and functions. Supplement topics introduce regulation, labeling, structure/function claims, potential harms, and functional foods, giving you a framework for interpreting product information. Through readings and practice activities, you will connect mineral and hydration concepts with nutrition needs and evaluate supplement-related claims. The course includes approximately eight and a half hours of learning material. This course is part of the Foundations of Nutrition Science & the Dietary Guidelines Specialization and can also be taken independently.

Build a foundation in nutrition science and learn to evaluate the information behind everyday food choices. Drawing on content from Jamie Pope and Steven Nizielski, authors of Scientific American Nutrition for a Changing World, published by Macmillan Learning, this introductory course connects nutrients, energy, and dietary recommendations with practical nutrition activities. You will examine how food supplies nutrients and energy, how malnutrition relates to nutrition status, and how intake recommendations distinguish adequate and safe levels. You will also learn how nutrition science informs dietary guidance and how to assess the credibility of nutrition information. Through readings and practical activities, you will connect scientific principles with food-choice decisions. The course includes approximately six hours of learning material. This course is part of the Foundations of Nutrition Science & the Dietary Guidelines Specialization and can also be taken independently.