Food is eaten for sustenance, pleasure and has shaped cultures, religions, and history. In this course, the student will explore the migration of people to the United States as well as within the United States from rural areas to urban areas in the early 20th century. The change in food and eating habits as a function of loss of culture, technical and agricultural innovations that affected the food industry during this time frame will be studied. The student will explore how these actions have profoundly affected the health and wellness of the population resulting in increased chronic diseases and autoimmune diseases. Food selection, preparation and recipes to restore balance of the body and reduce the risk of detrimental health effects are studied using whole foods, fermented foods, herbs, and healthy sources of fats.
Identify nutrient characteristics, functions, daily allowances, best food sources, and uses of nutrients by the body.
Understand the role of food in health promotion.
Apply nutrition principles to support individuals through the life span.
Apply nutrition principles to support individuals with special health conditions.
Identify and evaluate credible sources of nutritional information.
Communicate principles of nutrition to clients to help them maintain optimum health and wellness.
Required Course Pack:
Required Textbooks:
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Last updated 7/14/19
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Minimum of a high school diploma or equivalency and recommendation for admission by the ACHS Admissions Committee.
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5005 S. Macadam Ave.
Portland, OR 97239
Monday through Friday
8:30 a.m. to 4:30 p.m. PST
800-487-8839
503-244-0726
Monday through Friday
8:30 a.m. to 5:30 p.m. PST
