Nutrition for Health Promotion and Disease Prevention - Coursera - Visual Summary

Posted on June 25th, 2013

Course Description

Coursera - Nutrition for Health Promotion and Disease Prevention - Katie Ferraro

Nutrition for Health Promotion and Disease Prevention is offered by the University of California, San Francisco on Coursera. The relationship between diet and disease is a complex and fascinating area of study. In this class we will look at how the dietary decisions you make today shape your health outcomes tomorrow.

The emphasis of this course is on exploring evidence-based, proven practices for preventing and managing disease with diet. By the end of this course, it is my intention that you will be a most well-informed consumer: armed with the ability to debunk a host of dietary hoaxes and to plan the best possible diet for you and your family, no matter what your geographic location or current health situation may be.



Download all PDF (searchable) files as one zip file

Discover the most important concepts of nutrition for health promotion and disease, easily review course material, prepare for the exam, or use them for further research.

Module 1: Introduction to Nutrition Science

If you are what you eat, you should probably know something about how to eat! In this introductory module, you will learn about the field of nutrition science, the basics of nutrition research and some important terms that will set the stage for the remainder of the class. This module ends with a global look at meal planning guides and tools and provides you with an opportunity to determine your own individual nutrient needs.

Introduction to Nutrion Science

  • Introduction to Nutrion Science
  • Overweight and Obesity in the US
  • Top Ten Causes of Death - High-Income Countries
  • Top Ten Causes of Death - Global
  • Top Ten Causes of Death - Low-Income Countries
  • Top Ten Causes of Death - Rich vs Poor Countries
  • Top Ten Causes of Death - United States

Focus On Carbohydrates

  • Focus On Carbohydrates
  • Simple Carbohydrates
  • Complex Carbohydrates

Fat - Focus on Lipids

  • Fat - Focus on Lipids
  • Fats Degree of Saturation Foods

Protein - Focus on Protein

  • Protein
  • Protein - Amino Acids
  • Protein - Sources of Protein
  • Protein - Determining Protein Needs
  • Protein - Perceptions Research


  • Vitamins
  • Vitamins - Free Radicals
  • Vitamin C
  • Vitamins - Tips for Preserving Vitamins


  • Minerals
  • Minerals - Calcium
  • Minerals - Bone Mass & Osteoporosis - Risk Factors

Meal Planning Guides Around the World

Macronutrient Distribution Ranges

Dietary Supplements

  • Dietary Supplements Worldwide
  • Dietary Supplements - IOM Tolerable Upper Intake Levels
  • Dietary Supplements - Marketing Claims
  • Dietary Supplements - Who May Need a Supplement?

Module 2: Heart Disease

Heart disease is the number one cause of death around the world. Your food choices make a difference when it comes to heart disease. This module we cover the risk factors for heart disease and explore different dietary avenues for the prevention and management of heart disease, httpertriglyceridemia, httpertension and stroke. Dietary foci include vegetarian diets, the DASH diet and the Mediterranean diet.

Therapeutic Lifestyle Change

  • Lowering Cholesterol with TLC
  • Therapeutic Lifestyle Change
  • Niacin for Cholesterol

Dietary Fats and Heart Disease

  • Dietary Fats and Heart Disease
  • Saturated Fats

Essential Fatty Acids

  • Essential Fatty Acid
  • Essential Fatty Acid - EPA + DHA Content of Foods (6oz)

Dietary Fiber and Heart Disease

  • Dietary Fiber and Heart Disease
  • Soluble Fiber

The Mediterranean Diet

Dishing on the DASH Diet

  • Dishing on the DASH Diet
  • Dishing on the DASH Diet - Sodium Guidelines
  • Dishing on the DASH Diet - Sample One-Day DASH Meal Plan

Hypertriglyceridemia Management

Plant Stanols and Sterols

Module 3: Diabetes

Globally, it is estimated that 438 million people – or roughly 8% of the world’s population – will have diabetes by 2030. This module looks at the role of nutrition in the prevention and management of pre-diabetes and Types 1, 2 and gestational diabetes. Additional topics include evidence-based recommendations for physical activity with diabetes, meal planning, carbohydrate counting and the roles of dietary fiber and the glycemic index in blood sugar control.

  • Defining and Diagnosing Diabetes
  • Physical Activity and Weight in Diabetes
  • Meal Planning for Diabetes
  • Carbohydrate Counting
  • Exchange Lists for Meal Planning
  • Glycemic Index and Glycemic
  • Dietary Fiber and Blood Sugar Control
  • Sweeteners
  • Gestational Diabetes

Module 4: Cancer

Diet and cancer are certainly linked; but the degree to which food intake impacts the development and progression of cancer is still not entirely understood. We will look at the diet-related risk factors in cancer development as well as evidence-based guidelines for the nutritional management of cancer and treatment-related side effects. Additional emphasis is placed on emerging cancer nutrition research and debunking diet and cancer myths.

  • Cancer Prevention
  • The Diet and Cancer Link
  • Antioxidants and Phytochemicals
  • Diet and Colorectal Cancer
  • Diet and Prostate Cancer
  • Diet and Breast Cancer
  • Diet and Breast Cancer - Guest speaker: Greta Macaire
  • Alcohol and Cancer
  • Debunking Diet and Cancer Myths
  • Nutrition Needs in Cancer
  • Nutrition Tips for Cancer Management

Module 5: Obesity and Weight Management

Global statistics for obesity did not exist 50 years ago. Now, you can’t turn around without exploding obesity statistics smacking you in the face! We will explore the complex and interrelated factors that contribute to rising obesity rates, discuss various approaches to weight loss and weight maintenance and strategize for future solutions to this global epidemic.

  • Defining Obesity
  • Energy Balance
  • Metabolic Syndrome
  • Pediatric Obesity
  • Eating Disorders – Jessica Setnick
  • Sugar – Robert Lustig
  • Health at Every Size - Linda Bacon
  • Surgical Weight Loss - Mary Ellen DiPaola

Module 6: Disorders of the GI Tract

A healthy digestive tract is crucial for optimal nutrition status. Impairments in any segment of the gastrointestinal (GI) tract can quickly undermine proper nutrient digestion, absorption and utilization. In this module we will look at how a healthy gut should work, and what to do when the digestive process is disrupted. Specific GI focus areas include celiac disease and gluten free foods, diverticular disease, peptic ulcer disease, inflammatory bowel disease, dysphagia, gas, constipation and malabsorptive disorders and look at the roles of dietary fiber and probiotics and prebiotics in gut health.

  • Nutrient Digestion and Absorption
  • The Digestive System
  • FODMAPS Approach to IBS Management
  • Celiac Disease and the Gluten Free Diet
  • Gluten
  • Constipation, Intestinal Gas, and Diarrhea
  • Diarrhea
  • GERD, Peptic Ulcer Disease and Hiatal Hernias
  • Food Allergies
  • Dysphagia
  • Probiotics and Prebiotics

Introduction to Nutrition Science Web Resources

Why Study Nutrition?

Focus on Carbohydrates

Focus on Lipids

Focus on Protein

Focus on Vitamins

Focus on Minerals

Meal Planning Guides Around the World

Determining Individual Nutrient Needs

Dietary Supplements

Heart Disease Web Resources

Therapeutic Lifestyle Change

Dietary Fat and Heart Disease

Essential Fatty Acids

Dietary Fiber and Heart Disease

The Mediterranean Diet and Heart Health

Dishing on the DASH Diet

Dietary Management of Hypertriglyceridemia

Plant Stanols and Sterols

Questions or comments? Send me an email