This unit introduces clinical perspectives on nutrition, covering basic nutrient science, dietary assessment, and the public-health context of malnutrition, obesity, and diet-related cancer. It builds on prerequisite health-science concepts and prepares students for subsequent instruction in clinical assessment, intervention planning, and therapeutic nutrition.
Learning Objectives
- Analyze the role and scope of clinical nutrition in healthcare settings, including common career pathways and interdisciplinary responsibilities
- Demonstrate knowledge of macronutrients and micronutrients by describing their functions, recommended intakes, and primary food sources
- Apply dietary assessment techniques (e.g., food records, BMI, nutrient analysis) to evaluate individual eating patterns and identify potential deficiencies or excesses
- Evaluate population-level nutrition issues by interpreting global malnutrition data, obesity trends, and evidence linking dietary factors to cancer risk
Curriculum
- 1 Section
- 6 Lessons
- 30 hours
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Instructor
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