NFS Course Descriptions | Department of Nutrition and Food Sciences | The University of VermontNutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption , assimilation , biosynthesis , catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability and palatability of foods. For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduces risk of foodborne illnesses. In humans, an unhealthy diet can cause deficiency-related diseases such as blindness , anemia , scurvy , preterm birth , stillbirth and cretinism ,  or nutrient excess health-threatening conditions such as obesity   and metabolic syndrome ;  and such common chronic systemic diseases as cardiovascular disease ,  diabetes ,   and osteoporosis. The first recorded dietary advice, carved into a Babylonian stone tablet in about BC, cautioned those with pain inside to avoid eating onions for three days. Scurvy , later found to be a vitamin C deficiency , was first described in BC in the Ebers Papyrus.
Fit Facts - Food and Nutrition
As obesity and related chronic diseases reach epidemic proportions, a myriad diets, pharmaceuticals, herbal and dietary supplements, and surgical treatments are available as potential therapies. Conventionally trained primary care providers, including nurse practitioners, consider nutrition a key component in their intervention toolbox but few adequately understand how nutrition affects health and illness. Even fewer are aware of the emerging approaches to nutrition and the linkages between food and genetic expression.
NFS Course Descriptions
It seems that you're in Germany. We have a dedicated site for Germany. Authors: Lagua , Rosalinda T. This new fourth edition of the Nutrition and Diet Therapy Reference Dictionary covers all aspects of nutrition, including assessment of drug-nutrient interactions, laboratory interpretations, enteral and parenteral nutrition support, community and public health nutrition programs, nutrition throughout the life cycle, and such topics as nutrition and the immune system, nutrition labeling, chemical dependency, AIDS, and organ transplantation. Of particular importance are topics of public health concerns for the s and the year , and dietary recommendations for prevention of major degenerative diseases such as obesity, coronary heart disease, hypertension, diabetes mellitus, and cancer. With more than carefully selected entries, the new Fourth Edition includes new terms and more than revised and expanded definitions.
Jump to navigation. This course is designed to help students navigate the eating and activity challenges of a college environment. Students can choose to set their own goals related to diet and exercise. There is also a focus on weight gain prevention and weight management for those interested in that. A healthy lifestyle is promoted with a specific emphasis on shaping life-long eating and exercise behaviors. This course will explore food science via the production of beer and other fermented beverages.