Numerous dietitians requested that we make a course using this book. Dr. Daphne Miller visited farms and a vintner to learn about how the ecology of our food supply is intrinsically linked to the ecology of our bodies. Fascinating nutrition reading!
What an interesting book! I found myself re-reading certain excerpts over and over again. This book was a nice change being written - almost as a story - I found myself intrigued and engaged with an uncharted topic. This book proves to me that stepping outside of my comfort zone can be interesting! SS, MS, RDN 2015
- (2000) Science of food and nutrition
- (2010) Botanicals, phytochemicals
- (2020) Composition of foods, nutrient analysis
- (2030) Food preservation, additives, irradiation
- (2040) Food science, genetically modified food
- (2050) Genetics
- (2060) Immunology
- (2070) Macronutrients: carbohydrate, fat, protein, fiber, water
- (2080) Microbiology, food toxicology
- (2090) Micronutrients: vitamins, minerals
- (2100) Nutritional biochemistry
- (2110) Physiology, exercise physiology
- (3000) Nutrition assessment & Diagnosis
- (3040) Food consumption, fluid balance
- (3100) Supplemental nutrients, botanicals
- (4000) Wellness and public health
- (4040) Disease prevention
- (8000) Food Service Systems and Culinary Arts
- (8015) Cultural/ethnic food and culinary practices
- (8018) Environmental, agricultural and technologic influences on food systems
Suggested Performance Indicators: 1.1.4, 2.1.3, 3.1.3, 3.3.4
Upon completion of this course, people will be able to:
1. Apply critical thinking to nutrition science and formulate new ideas and research on our food supply.
2. Counsel clients or patients adding new depth to nutrition content in hopes it will improve compliance.
3. Speak with greater authority on farming issues as they apply to nutrition and health.
- Registered Dietitian (RD/RDN)
- Dietetics Technician Registered (DTR/NDTR)
- Integrative & Functional Nutrition Academy Professional