Principles of Human Nutrition (222.641) provides an integrated overview of the physiological requirements and functions of protein, energy, and the major vitamins and minerals that are determinants of health and diseases in human populations. Topics include the following: Dietary sources, intake levels, physiological role, and requirement of major nutrients; The biological determinants of nutrient requirements and the assessment of nutrient status in individuals and populations; The role of nutrition in growth and health through the life cycle; The rationale for the development of dietary guidelines and of nutrition policies in different countries; The role of diet in the development of chronic diseases, such as cardiovascular disease, cancer, diabetes, etc.

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.

Hormones have a large effect on the skin, details of which can be found at endocrine and nutritional influences on the skin. As a result, endocrine associated skin pathology is relatively common.

This course explores the application of environmental and economic development planning, policy and management approaches to urban neighborhood community development. Through an applied service learning approach, the course requires students to prepare a sustainable development plan for a community-based non-profit organization. Through this client-based planning project, students will have the opportunity to test how sustainable development concepts and different economic and environmental planning approaches can be applied to advance specific community goals within the constraints of specific neighborhoods and community organizations.

These days it seems like everyone is counting carbs. About 24 million Americans report they have cut carbohydrates from their diet, and 44 million more say they may try a low-carb diet in the next two years. But what do people really know about carbohydrates? This directed case study, designed for use in a large enrollment introductory course, teaches students how to recognize carbohydrates in the foods they eat and to differentiate between different classes of carbohydrates. Students learn how the body utilizes carbohydrates and discuss whether or not eliminating them from their diet can be healthful.

This case reviews concepts of monosaccharide, disaccharide, and polysaccharide and contrasts the structures of different pairs of carbohydrates as well as the structure of sorbitol, a sugar substitute. It also depicts stereo chemistry concepts such as chiral carbon, enantiomer, anomer, Fisher projection, Haworth structure, and glycosidic bonds. In addition, the story associates the similar symptoms related to the gastrointestinal bacteria fermentation of lactose and soluble fibers and compares the enzymes that are responsible for the breakdown of lactose, amylose and cellulose. Furthermore, the case explains the health benefits of consuming insoluble fibers to prevent situations like constipation, diverticulosis, and colon cancer. Finally, the case study highlights the pros (for example, lowering absorptions of fats and glucose to prevent heart disease and the spike of the blood sugar levels after meals) and the cons (such as causing bloating and flatulence) of soluble-fiber consumption.

Students conduct an experiment to determine whether or not the sense of smell is important to being able to recognize foods by taste. They do this by attempting to identify several different foods that have similar textures. For some of the attempts, students hold their noses and close their eyes, while for others they only close their eyes. After they have conducted the experiment, they create bar graphs showing the number of correct and incorrect identifications for the two different experimental conditions tested.

In this directed case study developed for a biochemistry class, students read about the differences in the dietary preferences and practices for preparing and consuming rice among the three major communities of Malaysia, the local Malays and the immigrant Tamils and Chinese. They then answer a series of close-ended questions about the causes and consequences of thiamin deficiency.

The main character of this case is Denise, who we first meet in the early morning hours as she wakes up in a cold sweat, gasping for breath. But it is her husband, Jeremy, who has been diagnosed with heart disease, not her. What's going on? In this interrupted case study, in which the other main character is Denise's heart (who we get to know through a series of "interior" monologues), students learn about the risk factors, symptoms, and consequences of a heart attack. The case is suitable for a course in pathophysiology, first year nursing, enzymology, advanced biology or anatomy, or nutrition.

This 12 session course is designed for the beginning or novice weight lifter, or for those who have experience lifting but lack proper instruction. We will provide an understanding of the biomechanics involved, muscles used for a given exercise, and program development.

The recent discovery of acrylamide in both fried and baked foods like French fries and potato chips has caused alarm. Acrylamide is both a known carcinogen in animals when administered in high doses and a neurotoxin when humans are exposed to large amounts in the workplace. However, the link between acrylamide in food and human health is much less clear. In working through the case, students compare the accuracy of news headlines, articles, and web pages with the information presented in scientific journals. This case was designed for non-science major courses and can also be used in seminars.