Open to the public: “Nutrition Facts and Fads” in Sept 2014

Open to the public, this 2-unit course guides you through the nutritionscientific literature starting 25 Sept 2014 for eight weeks 7-9:15 pm. Space is limited. REGISTER here: http://continuingstudies.stanford.edu/courses/detail/20141_SCI-12

 

Science 12: An Eminently Sensible Intro to Nutrition: Separating Facts from Fads

This class is offered at Stanford University

A comprehensive course for all members of the community (can be taken by anyone).

 

Athletics 190: Analysis of Human Movement

This class is offered at Stanford University

This course investigates human movement from an anatomical and cellular perspective, with roughly half the course dedicated to each of these. The anatomical portion covers the bones and muscles of the body with biomechanical applications. Cellular aspects cover muscle force generation, sensory processing that leads to movement initiation, bone and connective tissue microstructure, and applications to health and performance (chronic pain, muscle cramping, recovery and other topics related to human performance).

 

Athletics 123: Sports Nutrition with Clinical Applications

This class is offered at Stanford University

This course is an advanced discussion of nutrition topics with both lecture and student presentations. Students evaluate published research on topics of interest to them. The central theme of the course is to see how the mechanisms by which nutrition positively impacts sports performance relates to the mechanisms of health and disease.

 

Athletics 75: Introduction to Nutrition

This class is offered at Stanford University

Topics cover the entire spectrum of nutrition: Health, disease and sports performance.

 

Interdisciplinary Medicine 225: Food Facts, Fads and Pharmacology

This class is offered at Stanford University

This medical school elective reviews the biochemical, clinical and epidemiological research with an emphasis on commonnutritional concerns of patients: High-protein diets, low-fat diets, low-calorie sweeteners, caloric restriction, etc. Indiscussing the pros and cons of various dietary approaches, the underlying principles for human physiological needs (of protein, essential fats, carbohydrate types, phytonutrients, etc) and of the negative impact of excesses are discussed.

 

Biochemistry 160.01: Food Facts, Fads and Pharmacology

This course is offered yearly at UCSF School of Medicine

This medical school elective reviews the biochemical, clinical and epidemiological research with an emphasis on common nutritional concerns of patients: High-protein diets, low-fat diets, low-calorie sweeteners, caloric restriction, etc. In discussing the pros and cons of various dietary approaches, the underlying principles for human physiological needs (of protein, essential fats, carbohydrate types, phytonutrients, etc) and of the negative impact of excesses are discussed.