Course Website Locator: nut202-01

Harvard School of Public Health

The following course websites match your request:

Spring 2010

Cross-listed at FAS as BPH-222 and at HMS as BPH-733.0
Dr. Lo, Dr. F. Sacks, Department Members
5 credits
Lectures. Two 2-hour sessions each week.

This course reviews the biochemistry of carbohydrates, fats, proteins, vitamins, and minerals in the context of human disease. Contemporary topics are emphasized. Particular emphasis is given to current knowledge of the mechanisms that may explain the role of diet in the causation and/or prevention of ischemic heart disease, diabetes, obesity, hypertension, and cancer.
Course Note: NUT 201 is recommended; prior familiarity with nutrition and the health sciences expected, as well as a basic knowledge of biochemistry and human physiology. (6.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.

Spring 2009

Cross-listed at FAS as BPH-222 and at HMS as BPH-733.0
Dr. Lo, Dr. F. Sacks, Department Members
5 credits
Lectures. Two 2-hour sessions each week.

This course reviews the biochemistry of carbohydrates, fats, proteins, vitamins, and minerals in the context of human disease. Contemporary topics are emphasized. Particular emphasis is given to current knowledge of the mechanisms that may explain the role of diet in the causation and/or prevention of ischemic heart disease, diabetes, obesity, hypertension, and cancer.
Course Note: NUT 201 is recommended; prior familiarity with nutrition and the health sciences expected, as well as a basic knowledge of biochemistry and human physiology. (6.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.

Spring 2008

Cross-listed at FAS as BPH-222 and at HMS as BPH-733.0
Dr. Lo, Dr. F. Sacks, Department Members
5 credits
Lectures. Two 2-hour sessions each week.

This course reviews the biochemistry of carbohydrates, fats, proteins, vitamins, and minerals in the context of human disease. Contemporary topics are emphasized. Particular emphasis is given to current knowledge of the mechanisms that may explain the role of diet in the causation and/or prevention of ischemic heart disease, diabetes, obesity, hypertension, and cancer.
Course Note: NUT 201 is recommended; prior familiarity with nutrition and the health sciences expected, as well as a basic knowledge of biochemistry and human physiology. (6.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.

Spring 2006-2007

The Science of Human Nutrition
Frank M. Sacks (Medical School, Public Health), Clifford Lo (Medical School, Public Health) and members of the Department

A review of the biochemistry of carbohydrates, fats, proteins, vitamins, and minerals in the context of human disease. Contemporary topics are emphasized. Particular emphasis given to current knowledge of the mechanisms that may explain the role of diet in the causation and/or prevention of ischemic heart disease, diabetes, obesity, hypertension, and cancer. Recommended dietary intakes of selected nutrients are discussed in order to understand their limitations.

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