Learn how diet quality, digestion, and carbohydrates work together to influence nutrition and health. Drawing on content from Jamie Pope and Steven Nizielski, authors of Scientific American Nutrition for a Changing World, published by Macmillan Learning, this course connects the science of food and nutrient absorption with practical dietary decisions.

You will examine variety, balance, adequacy, and moderation in healthy diets, distinguish nutrient density from energy density, and interpret Nutrition Facts panels. You will then follow mechanical and chemical digestion and nutrient absorption, including the roles of gastrointestinal bacteria and digestive disorders. You will study carbohydrate types, digestion, added sugars, sugar alternatives, fiber, and intake recommendations. A focused look at diabetes introduces Type 2 diabetes, insulin sensitivity and resistance, and nutrition-related approaches to prevention and management. Through readings and interactive activities, you will apply dietary guidance and connect digestive and carbohydrate concepts with food choices. The course includes approximately twelve hours of learning material. This course is part of the Foundations of Nutrition Science & the Dietary Guidelines Specialization and can also be taken independently.