Introduces the fundamentals of nutrition including all classes of nutrients and their sub-categories, their metabolic roles, and the composition of a healthy diet. Examines the relationship between diet and disease, examining acute and chronic disease (including foodborne illness). Students approach nutrition from a public health perspective, examining the determinants of over- and under-nutrition (e.g., access, safety). Students will examine community-based interventions and governmental policies/programs (e.g., federal food assistance) designed to reduce disparities in this context. Hunger from a global and environmental perspective will also be examined.Course requires a minimum grade of "C" (for General Education/Major/Minor/Certification)