Nutrition and Food Sciences: Nutrition in the Life Cycle

Nutritional needs of people throughout the life cycle. Physiological and environmental factors which affect nutritional status. Designed for Nutrition majors. Prerequisite: NFS 1043.

Asynchronous online

https://www.uvm.edu/cals/nfs/nfs_courses_descriptions

Students preparing for careers in nutrition and dietetics are expected to gain competency for professional practice in a wide range of disciplines and be able to translate nutrition sciences effectively into simple terms for people across their full life span, change their eating behaviors, lifestyle, and energy expenditure to improve their health.This course will increase and refine the student's pre-professional experience in helping people throughout the life cycle,improving their health and reducing the risk of chronic diseases.

Course Learning Objectives By the end of this course, students will be able to: 1.List, define,and explain nutritional recommendations from pre-pregnancy through end-of-life in the normal growth and development of humans. 2.Recognize and tailor nutritional recommendations from pre-pregnancy through end-of-life in populations withdiseases and/or disabilities outside of normal growth and development. 3.Improve their capacity to review and apply evidence-based practice for a variety of clients across the lifespan. 4.Develop their professional and nutrition education skills by recording and sharing a podcast in the area of life-cycle nutrition.5.Increase their professional, cultural competency to serve the diverse client and population groups better.6.Further, develop their understanding of nutrition programs and policy impacting multiple populations across the life span.

The course grade is based on 5 weighted categories; Lecture Engagement, Writing, Assessment, Deliverable, and the Final Assessment