Nutrition has taken a central stage within the American consciousness, but the science behind what makes a food "good for you" is often lost in media discussions of public health. A combination of biology, physiology, and chemistry, this class will explore the science behind food, nutrition and cooking. Topics to be covered include the real meaning of metabolism and calories; the differences between simple and complex carbohydrates; how proteins and amino acids impact the body; the chemical and physical differences between saturated, unsaturated, and trans fats; and more. One important goal of this class is to help students positively impact the health of their school or community, so health advocacy ideas will be suggested and encouraged throughout the class with ample opportunities for mentorship along the way!

Nutrition has taken a central stage within the American consciousness, but the science behind what makes a food "good for you" is often lost in media discussions of public health. A combination of biology, physiology, and chemistry, this class will examine the science behind food, nutrition and cooking. Topics to be covered include the real meaning of metabolism and calories; the differences between simple and complex carbohydrates; how proteins and amino acids impact the body; the chemical and physical differences between saturated, unsaturated, and trans fats; and more. Snacks related to the lessons will be provided many weeks. Topics covered: Energy Systems Metabolism Proteins Lipids Carbohydrates Vitamins and Minerals, Antioxidants Psychology of Food Advertising Whole Grains, ""Lite"" Foods Science behind FDA Guidelines