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Fruit Displayed on a Stand, by Gustave Caillebotte. (Image source: Public domain via Wikimedia Commons.)
Highlights of this Course

This course is representative of one course that is offered through the Tufts University Friedman Online Graduate Certificate Program. The graduate certificate programs are offered through the Tufts Friedman School of Nutrition Science and Policy. More information about these programs (mentioned below) and how to apply can be found at

The Friedman Graduate Certificate Programs are designed to meet the needs of working professionals and others interested in expanding their knowledge, enhancing their skill set, or advancing their career. Each certificate program is focused on a different nutrition-related discpline, and targeted to specific groups of professionals. The Friedman School currently offers the following certificate programs:

  • Developing Healthy Communities: Nutrition, Behavior, and Physical Activity
  • Nutrition Science for Communications Professionals
  • Delivery Science for International Nutrition
  • Evidence-Based Humanitarian Assistance

Each certificate program consists of three  courses, offered in sequence (during the fall, spring, and summer semesters), over a one year period. All of the Friedman Graduate Certificate courses are taught enirely online by Tufts faculty, and held to the same academic standards and rigor as those taught live on the Boston, MA campus.

Additionally, both Tufts and the United Nations University confer the certificate in Delivery Science for International Nutrition. Recipients of the certificate in Delivery Science receive an enhanced level of recognition by virtue of the standings of both institutions.

Course Description

This course provides an understanding of basic nutrition science to students with a limited scientific background.  Students will become familiar with: the principles of diet planning, government standards, and food labeling; the biological functions and food sources of each macro- and micronutrient; energy balance, weight management, and physical activity; the role of nutrition in chronic disease development; nutrition throughout the life cycle; food safety issues; and current nutrition-related controversies.





Please note that the course as presented here does not contain the full content of the course as taught at Tufts. The included content is based on material the Tufts faculty and instructors choose to include, as well as factors such as content preparation, software compatibility, and intellectual property and copyright restrictions.
Course Faculty
Diane McKay
Course Length
36 Hours
Undergraduate and Graduate