This course introduces the science of nutrition and its application to human health across the life span. The course emphasizes the nutritional aspect of disease prevention, and an early risk reduction approach to managing chronic disease in an aging population. Students investigate current approaches to nutritional management as it pertains to gastrointestinal disease, heart disease, diabetes, mellitus, renal disease, surgery, cancer and AIDS are explored. Community nutrition needs with an emphasis on weight management and an acknowledgement of the enriched food patterns that have resulted from increasing multi-ethnic diversity are examined.