Natural Science 0160 - Food and Health

This course explores the complex and often controversial role of food in health promotion and disease prevention. The primary goals of the course are to learn to think critically about dietary research and to be more discerning about epidemiologic research in general. Readings will be drawn from the primary and secondary scientific literature as well as the popular media. Dietary exposures will range from the micro to the macro and will include specific nutrients, foods, dietary patterns, public health programs, public policies and agricultural practices. We will also explore topics related to undernutrition, such as the role of nutritional status in infectious disease and the effectiveness of nutrition intervention programs.

Physical and Biological Sciences Independent Work Quantitative Skills Writing and Research In this course students are generally expected to spend at least 6 to 8 hours a week of preparation and work outside of class time.