About the Course
Separate fact from fiction and fads as you learn about core nutrition concepts and how to evaluate not only personal food choices and overall dietary patterns, but nutrition related content in the media and in advertising. Such topics include fundamentals of a healthful eating pattern, nutrition labeling, dietary supplements, fortified and “super” foods, plant-based nutrition, nutrition and fitness, and food allergies and intolerances. The course will also include an overview of nutrition fundamentals as they relate to human health.
During this course you will have the opportunity to:
- Analyze and evaluate your own food and beverage intake using a reputable nutrient database.
- Research of a dietary supplement of your choosing using credible informational websites as well as evidence-based medical literature.
- Personally examine the concept of energy balance through determination of your calorie needs, intake and expenditure.
About the Instructor(s)
Jamie Pope, MS, RD, LDN has been with Vanderbilt University since 1986 working in the areas of obesity research, weight management, health promotion, heart disease prevention, and since 2000 as Instructor of Nutrition in the School of Nursing. Jamie’s popular classes bring together undergraduate students from a wide range of majors to learn about nutrition science and the application to their personal and professional lives. Jamie holds a Master’s of Science degree in Nutrition Science. She is a long-time member of the Academy of Nutrition and Dietetics and served as media representative for the Tennessee Dietetic Association, during which time she was named as Outstanding Dietitian of the Year for the Nashville District Dietetic Association. Jamie co-authored several best-selling books, such as The T-Factor Fat Gram Counter, and is author of The Last Five Pounds: A Liberating Guide to Living Thin. She has authored or contributed to numerous other scientific and popular press publications. Jamie served for over a decade as nutrition consultant for Smart Balance Inc. At present, Jamie is authoring an introductory nutrition textbook as she continues to educate and inspire her students. Course Syllabus
Week One: Just What is a Healthy Diet? A Balancing Act
Week Two: Nutrition Labeling: Facts, Claims, and Challenges
Week Three: Dietary Supplements: Evaluating the Evidence
Week Four: Functional and “Super” Foods: Their Role in Optimal Nutrition
Week Five: Plant-based Nutrition: Controversies and Considerations
Week Six: Nutrition and Fitness: Facts, Food, and Fuel
Week Seven: Food Allergies and Intolerances: Separating Fact from Fiction
Recommended Background
No background required, all are welcome!
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