NUTR 211R: Applying Biochemistry to Nutrition 1 Credits
This course should be taken at the same time as BMB 211.
The course provides the student with a beginning understanding of how the biochemistry and metabolism under instruction applies to the human body. This includes the localization of biochemical processes within tissues and organs, the organ specific utilization of macronutrients as fuel sources, organ-specific specialization of macronutrient metabolism, and the anatomical features that accommodate and facilitate these functions. This course is supplemental to BMB 211: Elementary Biochemistry, and helps the student apply the biochemical activities taught in BMB 211 in the context of human physiology and nutrition. The beginning level coverage offered in both BMB 211 and NUTR 211R will prepare students for NUTR 445, Energy and Macronutrient Metabolism.
NUTR 175: Healthy Food for All: Factors that Influence What we Eat in the US 3 Credits
Nutr 175Z is a Linked course with AGBM 170 and will fulfill the new General Education “linked” course requirement for students who are Freshmen or Sophomores.
This course encompasses the study of eating behavior and how fundamentals of nutrition-policy (e.g., farm bill, child nutrition act that provides food education and food assistance in relation to Dietary Guidelines for Americans and Dietary Reference Intakes), the food environment, and behavioral economics influence food choice thereby affecting the overall health, nutrition, and well-being of indivdiuals and communities within the United States. While aspects of this are covered in a variety of disciplines (e.g., nutrition, food science, agriculture, economics, sociology, and others), these aren’t always integrated for students. The purpose of this course is to provide an interdisciplinary perspective of how individuals, including those living in poverty, make food choices within their communities, and how these choices impact health and wellness. Topics include an introduction to what we eat, why we eat, and the key roles of diet on health with focus on the links among poverty, food security and obesity. The politics of food discusses portions of the Farm Bill and Child Nutrition Act with focus on the Women, Infants and Children Supplementary Food Program (WIC), the Special Nutrition Assistance Program (SNAP), and school lunch, and the influence these programs have on what is produced and consumed. The behavioral economics of food will focus on determinants of food choice including taste, cost, nutrition, and convenience as well as provide an overview of the biology and psychology of eating through hand-on experiential activities. Through these experiences, students will gain household budgeting skills across income levels that provides perspective to barriers to eating healthy. Lastly, food access dimensions will be discussed (e.g., food desserts, food swamps, grocery stores, targeted advertising/marketing) will be discussed.
United States Cultures (US)
General Education: Health and Wellness (GHW)
GenEd Learning Objective: Crit and Analytical Think
GenEd Learning Objective: Integrative Thinking
GenEd Learning Objective: Key Literacies
GenEd Learning Objective: Soc Resp and Ethic Reason