Tammy J. Stephenson, PhD, received her BS in Food Science and Human Nutrition and PhD in Nutritional Sciences from the University of Kentucky. She has taught a wide variety of food, nutrition, and wellness courses, including introductory nutrition, to majors and nonmajors in the Department of Dietetics and Human Nutrition at the University of Kentucky for the past 15 years. Dr. Stephenson is an active member of the Academy of Nutrition and Dietetics, serving as Chair of the Nutrition Educators of Health Professionals practice group. She has published and presented on service learning, technology in teaching, student-centered learning, and other related topics. Dr. Stephenson has a passion for teaching engaging, interesting, and relevant nutrition courses that has been recognized through multiple teaching and mentoring awards at the university, state, and national levels. Outside of the classroom, she enjoys running, yoga, coaching youth soccer, gardening, cooking, and spending time with her family.

• 1. Introduction to Nutrition2. Evaluating Nutrition Information3. Basis of a Healthy Diet4. Human Digestion, Absorption, and Transport5. Carbohydrates: Sugars, Starches, and Fiber6. Lipids: Triglycerides, Phospholipids, and Sterols7. Proteins: Amino Acids8. Metabolism9. Vitamin Overview and Fat-Soluble Vitamins10. Water-Soluble Vitamins11. Water and the Major Minerals12. Trace Minerals13. Obesity, Energy Balance, and Weight Management14. Eating Disorders and Disordered Eating15. Nutrition for Fitness and Sport16. Pregnancy and Lactation17. Infants, Children, and Adolescents18. Nutrition for Older Adults19. Food and Water Safety20. Global Nutrition

Tammy J. Stephenson, PhD, received her BS in Food Science and Human Nutrition and PhD in Nutritional Sciences from the University of Kentucky. She has taught a wide variety of food, nutrition, and wellness courses, including introductory nutrition, to majors and nonmajors in the Department of Dietetics and Human Nutrition at the University of Kentucky for the past 15 years. Dr. Stephenson is an active member of the Academy of Nutrition and Dietetics, serving as Chair of the Nutrition Educators of Health Professionals practice group. She has published and presented on service learning, technology in teaching, student-centered learning, and other related topics. Dr. Stephenson has a passion for teaching engaging, interesting, and relevant nutrition courses that has been recognized through multiple teaching and mentoring awards at the university, state, and national levels. Outside of the classroom, she enjoys running, yoga, coaching youth soccer, gardening, cooking, and spending time with her family.

• 1. Introduction to Nutrition2. Evaluating Nutrition Information3. Basis of a Healthy Diet4. Human Digestion, Absorption, and Transport5. Carbohydrates: Sugars, Starches, and Fiber6. Lipids: Triglycerides, Phospholipids, and Sterols7. Proteins: Amino Acids8. Metabolism9. Vitamin Overview and Fat-Soluble Vitamins10. Water-Soluble Vitamins11. Water and the Major Minerals12. Trace Minerals13. Obesity, Energy Balance, and Weight Management14. Eating Disorders and Disordered Eating15. Nutrition for Fitness and Sport16. Pregnancy and Lactation17. Infants, Children, and Adolescents18. Nutrition for Older Adults19. Food and Water Safety20. Global Nutrition

Tammy J. Stephenson, PhD, received her BS in Food Science and Human Nutrition and PhD in Nutritional Sciences from the University of Kentucky. She has taught a wide variety of food, nutrition, and wellness courses, including introductory nutrition, to majors and nonmajors in the Department of Dietetics and Human Nutrition at the University of Kentucky for the past 15 years. Dr. Stephenson is an active member of the Academy of Nutrition and Dietetics, serving as Chair of the Nutrition Educators of Health Professionals practice group. She has published and presented on service learning, technology in teaching, student-centered learning, and other related topics. Dr. Stephenson has a passion for teaching engaging, interesting, and relevant nutrition courses that has been recognized through multiple teaching and mentoring awards at the university, state, and national levels. Outside of the classroom, she enjoys running, yoga, coaching youth soccer, gardening, cooking, and spending time with her family.

• 1. Introduction to Nutrition2. Evaluating Nutrition Information3. Basis of a Healthy Diet4. Human Digestion, Absorption, and Transport5. Carbohydrates: Sugars, Starches, and Fiber6. Lipids: Triglycerides, Phospholipids, and Sterols7. Proteins: Amino Acids8. Metabolism9. Vitamin Overview and Fat-Soluble Vitamins10. Water-Soluble Vitamins11. Water and the Major Minerals12. Trace Minerals13. Obesity, Energy Balance, and Weight Management14. Eating Disorders and Disordered Eating15. Nutrition for Fitness and Sport16. Pregnancy and Lactation17. Infants, Children, and Adolescents18. Nutrition for Older Adults19. Food and Water Safety20. Global Nutrition