1. About the Course
This course covers the basics of normal nutrition for optimal health outcomes and evidencebased diets for a variety of diseases. Participants will learn the fundamentals of nutrition science
and build upon these to explore emerging diet therapies, to analyze nutrition research and to
plan well-balanced meals and dietary interventions for both healthy individuals and those with a
number of diseases and health conditions.
Course Syllabus
Module 1:
Introduction to Nutrition Science
If you are what you eat, you should probably know something about how to eat! In this
introductory module, you will learn about the field of nutrition science, the basics of nutrition
research and some important terms that will set the stage for the remainder of the class. This
module ends with a global look at meal planning guides and tools and provides you with an
opportunity to determine your own individual nutrient needs.
Module 2:
Heart Disease
Heart disease is the number one cause of death around the world. Your food choices make a
difference when it comes to heart disease. This module we cover the risk factors for heart
disease and explore different dietary avenues for the prevention and management of heart
disease, hypertriglyceridemia, hypertension and stroke. Dietary foci include vegetarian diets, the
DASH diet and the Mediterranean diet.
Module 3:
Diabetes
Globally, it is estimated that 438 million people – or roughly 8% of the world’s population – will
have diabetes by 2030. This module looks at the role of nutrition in the prevention and
management of pre-diabetes and Types 1, 2 and gestational diabetes. Additional topics include
evidence-based recommendations for physical activity with diabetes, meal planning,
carbohydrate counting and the roles of dietary fiber and the glycemic index in blood sugar
control.

2. Module 4:
Cancer
Diet and cancer are certainly linked; but the degree to which food intake impacts the
development and progression of cancer is still not entirely understood. We will look at the dietrelated risk factors in cancer development as well as evidence-based guidelines for the
nutritional management of cancer and treatment-related side effects. Additional emphasis is
placed on emerging cancer nutrition research and debunking diet and cancer myths.
Module 5:
Obesity and Weight Management
Global statistics for obesity did not exist 50 years ago. Now, you can’t turn around without
exploding obesity statistics smacking you in the face! We will explore the complex and
interrelated factors that contribute to rising obesity rates, discuss various approaches to weight
loss and weight maintenance and strategize for future solutions to this global epidemic.
Module 6:
Disorders of the GI Tract
A healthy digestive tract is crucial for optimal nutrition status. Impairments in any segment of
the gastrointestinal (GI) tract can quickly undermine proper nutrient digestion, absorption and
utilization. In this module we will look at how a healthy gut should work, and what to do when
the digestive process is disrupted. Specific GI focus areas include celiac disease and gluten free
foods, diverticular disease, peptic ulcer disease, inflammatory bowel disease, dysphagia, gas,
constipation and malabsorptive disorders and look at the roles of dietary fiber and probiotics
and prebiotics in gut health.
Recommended Background
Basic understanding of nutrition science: macronutrients, micronutrients and digestion.
Course Format
The course is divided into six modules, each covering a distinct area of nutrition science or
disease state. Participants will view ten sub-topic video lectures, each one approximately 12
minutes in length and containing 1-2 embedded quiz questions. Additional outside readings,
web-based resources and discussion board topics will be presented to round out the lecture

3. material.
FAQ
Will I get a Statement of Completion after completing this class?
Yes. Students who successfully complete the class will have the oportunity to receive a
Statement of Completion signed by the instructor.
Is Continuing Education credit for practicing physicians, nurses, and dietitians available for this
class?
Yes. Licensed practicing physicians and registered dietitians anywhere in the United States, and
registered nurses practicing in California, will be able to register for continuing education credit
to maintain licensure. Detailed information will be made available by the first week of class.
About the Instructor
Katie FerraroUniversity of California, San Francisco