Overview of Course

In this course we will explore basic nutrition principles and concepts and their application to personal and population health. Students will learn how food is digested, how individual macro-nutrients (proteins, carbohydrates and fats) and micro-nutrients (vitamins and minerals) are absorbed and used to regulate body functions that promote health. Discussions will consider individual nutrient needs and how cultural food practices and dietary diversity are associated with health throughout the lifecycle. We will discuss the prevention and treatment of nutrition-related chronic diseases, including heart disease, diabetes and cancer. We will examine how body weight is regulated (genetics and behavioral factors) and the efficacy of various dietary and exercise approaches to promote maintenance of a healthy body weight. Additionally, because malnutrition is a global issue, we will examine the impact of nutrient deficiencies on growth and behavioral development, especially in children. Students will learn to use scientific evidence to evaluate nutrition information related to health, disease, and sports performance from popular websites and magazines.

Throughout the voyage, our discussions will apply the social-ecological model – how multiple layers of influence (such as cultural practices, social systems, and environment) interact to shape a person’s food and physical activity choices. In the countries on our voyage, students will observe and experience food practices, systems and nutritional quality. Post-port, students will cultivate self-awareness through analysis and reflection of food, nutrition, and health patterns and cultural traditions.