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Human Nutrition: Analysis and Principles
 Course Number  LWK620                                                                                 (4460)
 Objectives
Upon completion of this course, you will be able to do the following:
  • Analyze information on the major macro and micronutrients relevant to human health.
  • Discuss the scientific rationale for defining nutritional requirements in healthy individuals.
  • Present current evidence for the role of key nutrients in the prevention of chronic diseases in a global setting.
 Credit Hours and Fee The linked courses are free and open.                                                      The fee for the 30 contact hour CE test and certificate is $70.00
 Instructor  Rudolf Klimes, PhD (Indiana University), MPH (Johns Hopkins University). Adjunct professor of health at Folsom Lake College.

All the below information is free and open. Some of it is provided by the government, others is opencourseware from Johns Hopkins University. There is no charge for exploring the below sites.

Welcome also to the test for a 30-contact-hour Continuing Education course with instant online processing and certification 24/7.  Study the sites below, take the 60-question multiple-choice TEST, register and pay online. If you score 75% or above, you may print your CE certificate on your printer as soon as you finish. If you have difficulty printing your certificate, click here. You may retake the test once.

The fee is for the test and the certificate, not for the linked websites or for assessing the linked information sites.

Use of OpenCourseWare:

Non-commercial: Use of OpenCourseWare materials is open to all except for profit-making entities who charge a fee for access to educational materials.

Attribution: Any and all use or reuse of the material, including use of derivative works (new materials that incorporate or draw on the original materials), must be attributed to the owner and, if a faculty member's name is associated with the material, to that person as well.

Share alike (aka "copyleft"): Any publication or distribution of original or derivative works, including production of electronic or printed class materials or placement of materials on a Web site, must offer the works freely and openly to others under the same terms that OpenCourseWare first made the works available to the user.

 

Analysis Policy Global Health Human

1. Analysis of Diets

  1. Dietary Assessment

    Nutrition Analysis Tool (NAT) University of Illinois. Department of Food Science and Human Nutrition. A free Web based nutrient analysis program.

Learn how to appraise a diet.

2. Nutrition Policy

  1. Center for Nutrition Policy and Promotion

  2. Explore sites of the USDA in the area of nutritional policy.

The process of developing nutrition policies.

3. Global Nutrition

IBIDS nutritional information

Nutrition problems that influence the health of populations in developing societies.

4. Nutritional Health

  1. Nutrition.gov

    Health finder. Newly re-launched user-friendly Web site: good nutrition, guidelines, health benefits.

Public health issue of food security in a world where one billion people are under-nourished.

5. Human Nutrition

  1. Human Nutrition : Home

    The Beltsville Human Nutrition Research Center (BHNRC)is the largest of USDA's

Physiological requirements of protein, energy and the major vitamins and minerals.

 

Food Basics

Memorize them.

Eat plenty of a variety of vegetables, fruits and whole-grain products and little of foods with much fat, sugar and salt. Exercise half-hour or more daily. If overweight, reduce your eating-out, sodas-consumption and enjoy three small-plate sit-down meals a day without seconds or deserts, and without snacks in between.

The six basic nutrients are carbohydrates, fats, protein, vitamins, minerals and water. (Mnemonics help: the first letters of "Could fanny play violin much worse"). In the USA, the typical diet in 1993 consisted of 42% carbohydrates, 38% fats, and 17% protein. A better diet would generally be about 65-70% carbohydrates, 15-20% fats and 15% protein (or 0.75 gram per kilogram of bodyweight). The macro-minerals are calcium, chloride, magnesium, potassium, phosphorus, sodium and sulfur. 


8. Library

USDA Library: http://www.nal.usda.gov


Test

Click: http://admin.nurseslearning.com/tests/preview_test.cfm?courseKey=4460

 

Study this web-site for 30 hours for an approved certificate.

 Consider taking another LearnWell course.


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