Class 2 – Nutrition and Health – Spring 2019 – Chapter 1 of McGuire and Beerman
Note about Order of Topics:
I follow the book very closely throughout the semester. The first two chapters of the book are fairly light and concern general information about Nutrition and how the Dietary Standards (Dietary Reference Intakes (DRIs)) were created and why. I add some information about the Foundations of Nutrition, which were developed in the late 1800s and early 1900s. Much excellent Nutrition research was done during these periods of time. One of the problems the “Media Nutrition Experts: have is that they do not realize this and thus do not know about this research. I have selected what I call the Three Foundations of Nutrition. These topics or breakthroughs were not the only research performed by the early researchers, but I consider them the most important. Without these three foundations, the rest of nutrition research would have been difficult to complete.
On the following Synopsis of the course, I highlight what portion we are doing right now and where we will head next.
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