Connect food systems, safe food handling, and cellular metabolism to the broader study of nutrition. Drawing on content from Jamie Pope and Steven Nizielski, authors of Scientific American Nutrition for a Changing World, published by Macmillan Learning, this course examines nutrition from global food access to the pathways that transform nutrients into energy.

You will explore hunger, malnutrition, food insecurity, food production, environmental impacts, and sustainable diets. You will then distinguish foodborne intoxication from infection and examine HACCP, irradiation, food-safety regulation, and safe handling and storage practices at home. You will also study glucose breakdown, fatty acid oxidation, ketogenesis, and amino acid metabolism. The citric acid cycle, electron transport chain, and oxidative phosphorylation help explain cellular respiration, while feasting and fasting illustrate how metabolic pathways adapt. Through readings and practice activities, you will apply food-system and safety concepts and explain major energy-metabolism processes. The course includes approximately eight hours of learning material and builds on foundational nutrition concepts. This course is part of the Applied Nutrition, Metabolism & the Dietary Guidelines in Action Specialization and can also be taken independently.