Nutrition relates to the health of individuals who are living and eating in the context of food systems that are strongly affected by local and global public policy choices and economic incentives. In this course, students examine, interpret, and evaluate current topics in nutrition related to health issues and policies, as well as individual food choices. Students explore and analyze aspects of health promotion, health education, and wellness for those involved in promoting healthy lifestyles. Students also discuss the impact of food choices on the environment and the sustainability of those choices.

Prerequisite(s): A minimum of 15 credits including a minimum "C" grade in three credits of university-transferable English or communications.