Learn how dietary fats and proteins function in the body and how food choices relate to cardiovascular 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 lipid and protein science with practical nutrition considerations.

You will compare major lipid classes and examine digestion, absorption, lipoprotein transport, essential fatty acids, and fat intake recommendations. You will then investigate atherosclerosis, cardiovascular risk factors, and heart-protective dietary patterns. You will also study protein requirements, synthesis, digestion, absorption, turnover, and nitrogen balance. By comparing protein sources and quality, you will examine the nutrition considerations associated with protein deficiency, high-protein diets, and the needs of older adults. Through readings and interactive activities, you will connect nutrient functions with food choices and evaluate lipid- and protein-related nutrition information. The course includes approximately nine hours of learning material. This course is part of the Foundations of Nutrition Science & the Dietary Guidelines Specialization and can also be taken independently.