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When it comes to nutrition, the media often focus on fad diets and controversies. You might even think nutrition experts are constantly changing their advice on what a healthy diet is. Yet, this isn’t true. The science of nutrition is complex but choosing a healthy diet does not need be. FSHN 150 will provide you a broad survey of the SCIENCE of human nutrition that will allow you to debunk diet myths, understand factors that influence your food choices and health, and design a nutritious eating pattern.
Each weekly module includes a blend of learning activities designed to deliver a challenging and engaging experience. You’ll learn about:
Who might be interested in taking this course?
Traditional students who need an online course
Flexible and engaging learning experience
You'll be reading textbooks as well as research and articles from peer-reviewed sources and websites. You'll complete assessments, including tests, quizzes, and complete discussions and projects, just like you would for face-to-face courses. Class sizes are small, diverse groups of learners from different backgrounds. You will have regular interaction with your instructors, who are seasoned experts in the field with years of experience. They will lead discussions and provide guidance for learning and completion of assignments. You have weekly reading assignments with regular opportunities to check your understanding through interactive course materials. You will also have the opportunity to complete a real-life assessment of your own diet and to learn more about how well you are meeting daily intake recommendations and enabling you to apply what you've learned in the course to your diet and health.
How Does Online Learning Work?
This course is offered all three terms: spring, summer and fall.
Michelle Manson is a registered dietitian nutritionist and instructor in the Department of Food Science and Human Nutrition at Colorado State University. She has professional experience in clinical nutrition, community nutrition, education, and online curriculum development at the graduate and undergraduate level. Her interests include health promotion through food, chronic disease prevention, food security, food safety, and optimizing learning and engagement in online courses. She has been teaching and developing online courses since 2011.