Course Description
The role of energy intake, macronutrients, and micronutrients in obesity prevention and management throughout life, including during the preconceptual period, pregnancy, lactation, infancy, childhood, adolescence, middle-age, and the older adult years. Emphasis on evidence-based strategies for the general public and health practitioners to improve nutrition and prevent and manage obesity.
Athena Title
Nutrition Obesity Lifespan
Equivalent Courses
Not open to students with credit in NUTR 4240, NUTR 6240
Non-Traditional Format
This course will be taught 95% or more online.
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
Objectives are to: 1) understand the role of energy intake, macronutrients, and micronutrients in obesity prevention and management throughout life, including during the preconceptual period, pregnancy, lactation, childhood, adolescence, middle-age, and the older adult years; and 2) identify practical and evidence-based ways for the general public and health practitioners to prevent and manage obesity safely and effectively in a variety of settings.
Topical Outline
Current: 1) Demographics of obesity a) Assessment of overweight and obesity b) Time trends for prevalence of overweight and obesity across the lifespan c) Time trends for changes in food and energy intake and obesity prevalence 2) Theories of the regulation of energy intake and expenditure a) Calorie balance, energy intake, and energy expenditure b) Macronutrients in body weight regulation c) Micronutrients in body weight regulation d) Diet-related satiety factors (macronutrient distribution, volumetrics, energy density) e) Factors affecting food choice 3) Risk factors and consequences of obesity during a) Pre-pregnancy, pregnancy, lactation b) Infancy, childhood, adolescence c) Adulthood d) Older adult years 4) Prevention and management of obesity – policy, environmental, and community factors that influence food and energy intake a) Dietary Guidelines for Americans (DHHS, USDA), front-of- package nutrition rating systems (IOM), food marketing and the diets of children and youth (IOM), food and nutrition assistance programs (Women Infant and Children, Food Stamps/Supplemental Nutrition Assistance Programs, USDA) b) Food and nutrition labeling, nutrition social marketing c) Food and beverage environments (food stores, fast food, restaurants, food deserts, food advertising) d) School food and nutrition (e.g., school breakfast, school lunch, school gardens, locally grown initiatives) e) Day care and pre-schools f) Work environments g) Healthcare systems h) Community-based programs for older adults (e.g., Senior Centers) i) Integrating nutrition and physical activity into community-based prevention programs 5) Management of obesity – individual factors related to food and energy intake a) Factors affecting weight loss success (National Weight Control Registry) b) Bariatric surgery c) Pharmacology (diet “pills,” prescription and non- prescription) d) Dietary modification (meal patterns and portion control, use of meal replacements (e.g., Slimfast), macronutrient distribution) e) Theories of behavior management f) Strategies used to promote behavior change (e.g., goal setting, motivational interviewing) g) Role of dietitian and other health practitioners in obesity management and weight loss counseling 6) Obesity prevention and management strategies throughout life a) Health belief theories b) Nutrition assessment (food intake, energy intake, body weight, BMI) c) Practical and evidence-based ways for individuals, families, schools, worksites, and communities to control energy intake and improve energy expenditure d) Examples of successful programs across the lifespan (pre- pregnancy, pregnancy, lactation, infancy, childhood and adolescence, adulthood, older adults)
Syllabus