Course Goals and Learning Objectives. The goal of this course is to give the student a basic understanding of chemistry and physical processes in the context of food chemistry, metabolism and cooking. The course also necessarily makes connections to the future sustainability of food and water. We aim to prepare the student for the increasingly urgent and complex national dialogue on the interrelated topics of global climate change, energy, pollution, extinction and the food supply. The specific objectives of this course are to provide the student with the basic vocabulary of chemistry, and a basic understanding of the experimental process as it relates to food chemistry and cooking.

This seminar will focus on three sports: swimming, cycling and running. There will be two components to the seminar: classroom sessions and a "laboratory" in the form of a structured training program. The classroom component will introduce the students to the chemistry of their own biological system. With swimming, running and cycling as sample sports, students are encouraged to apply their knowledge to complete a triathlon shortly after the term.

A key theme of this course is that most health outcomes are driven by personal behavior choices, but that those choices are made in the context of the neighborhoods where we live, work, and play.  A corollary to this theme is that engaged citizens are healthier citizens (defined as a "resident of a particular city"). The object of this project is to take the principles learned in the classroom and apply them in a community environment: observe an issue in the community, document it through video/audio commentary, then use the tools of advocacy to address the issue.While designed for a Public Health course, this activity can be adapted for any topic where community organizing can lead to positive change.

An in-depth exploration of foods and foodways of diverse populations and cultures. Examination of the effect of ethnic, geographic, ecological and historical factors on foods, foodways, health and diet related diseases.
The full course site is available at https://culturalfoods.commons.gc.cuny.edu/.

" Topics include productivity effects of health, private and social returns to education, education quality, education policy and market equilibrium, gender discrimination, public finance, decision making within families, firms and contracts, technology, labor and migration, land, and the markets for credit and savings."

***LOGIN REQUIRED*** The Food Science, Dietetics, and Nutrition Pathway focuses on three specializations centered on the science of food in food prepartation and development and its relationship to the health and well-being of individuals. Students pursuing this career pathway learn observational and analytical skills in food safety and sanitation; the chemistry of food; chemical and biological processes; functional and nutritional components of food; sensory evaluation; guidelines for a healthy diet; the psychology of food and eating; specialized diet planning; food production and processing; and packaging and product development.

This course explores the values (aesthetic, moral, cultural, religious, prudential, political) expressed in the choices of food people eat. It analyzes the decisions individuals make about what to eat, how society should manage food production and consumption collectively, and how reflection on food choices might help resolve conflicts between different values.

Explore the biological underpinnings of fundamental public health concerns such as infectious disease, response to environmental contaminants and the impact of behavior. Understand how biological and molecular factors need to be accommodated in public health policy and practice. Examine the impact of the political, ethical and legal issues that arise when confronting the biological basis of disease in populations.

Development of awareness and understanding of the aging process. Health and health-related needs of the aging. Preventive, restorative, and rehabilitative services for the aged.

Individual and societal attitudes concerning death and life. How attitudes about death influence the quality of life and health in the West. Impact of technology on the care of the dying. Medical concerns in the treatment of the terminally ill. The bereavement process. Holistic impact of death and bereavement.

An introduction to concepts of program planning for health education in the community. Program development, implementation, and evaluation of currently functioning community health education programs.

Knowledge of education theories, health behaviors, human and group dynamics, and public policy in dietetics. Application of the principles of nutrition as they relate to the problems of different community groups at the local, national, and international level using nutritional assessment, program planning, education, and program evaluation techniques. Introduction to the public health approach to nutrition. Supervised field observations to study nutrition services in varied communities.

Principles and methods of nutritional epidemiology. Analysis and interpretation of local, national, and global food and nutrition survey tools and data. Critical investigation of the population-level contribution of food and nutrition to racial and ethnic inequities in health and diet-related disease.

Examination of experimental design as applied to nutrition research, including intervention, observational, survey, and animal models. Development of research topics; methods of data collection; interpretation and presentation of results; ethical considerations; application of principles for development of research proposals and evaluation of the nutrition literature. (Prerequisites: advanced coursework in Nutrition and a course in Biostatistics)

In Module 4 you are revising the important concepts from Module 1 such as food security,food insecurity, nutrition security and livelihood security. We add nutrition for the vulnerable,food behaviour, food choices, dietary patterns and diet diversity, as well as the role played by different stakeholders involved in food security. Together with the households you will gain knowledge on these issues and help the households themselves to gather information about their nutrition related problems, vulnerability, risks and malnutrition. You will together with them analyse the causes of these problems on different levels, from the macro to the micro level. The most important set of skills you will learn is how to work with households as a facilitator.

Textbook written by Community College and University faculty for non-majors in Nutrition using science and evidence based nutritional science information. This version was accessible in 2012. Material covers basic definitions, and nutrition related to healthy diet and the human body. Separate chapters on carbohydrates, lipids, proteins, nutrients for fluid and electrolyte balance, antioxidants, bone health, metabolism, body weight and the life cycle. Special features to aid in instruction for each chapter include: The “Learning Objectives”, “Big Idea” related to chapter themes, “Key Takeaways” and a “You decide” challenge to think about how topics relate to student’s life. “Discussion Starters”, “Videos” and “Exercises” are provided as well as links to choosemyplate.gov and other sources.

The Kansas State University Human Nutrition (FNDH 400) Flexbook is a textbook for students taking Kansas State University FNDH 400 course.FNDH 400 is a 3-hour, intermediate-level, human nutrition course at Kansas State University take primarily by sophomores and juniors because it has prerequisites of a college biology and chemistry courses.

The Mathematics of Nutrition Science is a workbook designed to integrate and contextualize developmental mathematics into an introductory college level Nutrition class. Definitions and skills from Community College Level Elementary Algebra and Quantitative Literacy courses are explained through examples analyzing the nutritional content of different foods. The book contains exercises for students to practice these skills, and also to reflect on the concepts through short writing assignments aligned with developmental English. These materials could be used by Nutrition course instructor in many different ways, and are designed to be self-contained and require minimal mathematical instruction.

NUTR& 101 is a nutrition course designed for science majors. It emphasizes the key nutritional concepts that students going into health care need to learn. It addresses the biochemical underlying causes of heart disease, stroke and diabetes due to lack of appropriate nutrition and exercise. It also details the digestive process, the digestion and absorption of macro and micronutrients including vitamins, minerals and phytonutrients. The course also examines the role of cultural factors, biochemical signals and psychological factors such as stress in eating habits. Various diets and overall metabolism are covered in relation to their effect on health. Nutrition for special populations is also discussed.

How can we translate real-world challenges into future business opportunities? How can individuals, organizations, and society learn and undergo change at the pace needed to stave off worsening problems? Today, organizations of all kinds--traditional manufacturing firms, those that extract resources, a huge variety of new start-ups, services, non-profits, and governmental organizations of all types, among many others--are tackling these very questions. For some, the massive challenges of moving towards sustainability offer real opportunities for new products and services, for reinventing old ones, or for solving problems in new ways. The course aims to provide participants with access and in-depth exposure to firms that are actively grappling with the sustainability-related issues through cases, readings and guest speakers.