FDSC 4220 - Foods, Dietary Supplements, and Health (3 Credits)
Covers functional foods and nutraceuticals, bioactive compounds, antioxidants and dietary supplements, micronutrient fortification, botanicals, and herbs in disease prevention and health promotion. Emphasizes the mechanisms of action and scientific evidence of efficacy. Biomarkers, safety and efficacy testing, and regulations for functional foods and nutraceuticals are discussed.
Prerequisites: basic biochemistry course or permission of instructor.
Last Four Terms Offered: Spring 2025, Spring 2024, Spring 2023, Spring 2022
Learning Outcomes:
- Apply the scientific principles necessary to evaluate the benefits and risk of foods and dietary supplements.
- Evaluate and interpret the latest information in literature on the rapidly growing field of foods and dietary supplements.
- Integrate and apply core competencies in Food Chemistry, Biochemistry and Nutrition to solve/explain practical product development in foods and dietary supplements.
- Explain the roles of nutrients and bioactive compounds in foods and dietary supplements that impact human health.
- Confidently apply the problem solving and systems analysis skills described above to new situations.
- Give critical evaluations on the nutritional claims of foods and dietary supplements.