Knowledge of whole foods, the ability to critically compare diet systems and to assess an individual's dietary status are fundamental components of effective patient care. The physician needs to understand the basics of "good" nutrition, know how to analyze and evaluate a general diet, as well as specific diets that patients may be following. The physician must then be able to recommend appropriate dietary and behavioral changes to the patient, and work with the patient to implement these changes, often in the context of other complex health factors.
This course introduces students to the importance of foods and diets for prevention, health maintenance and health promotion. A critical analysis of Western and non-Western diet systems is presented.
