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SCI 12 — Nutrition: An Eminently Sensible Introduction

Quarter: Spring
Day(s): Wednesdays
Course Format: On-campus course
Duration: 8 weeks
Date(s): Apr 5—Jun 7
Time: 7:00—9:30 pm
Drop Deadline: Apr 18
Units: 2
Tuition: $435
Instructor(s): Clyde Wilson
Limit: 65
Status: Closed
Please Note: (No class on May 24 and May 31)
On-campus course
7:00—9:30 pm
Apr 5—Jun 7
8 weeks
Drop By
Apr 18
2 Units
Clyde Wilson
Please Note: (No class on May 24 and May 31)
Good nutrition sounds simple: Eat a variety of wholesome foods and drink some water. But in our modern environment, we are surrounded by food options very different from those on a traditional farm. Low-calorie sweeteners, plant extracts, omega-3 fatty acids, and any number of additives vie for our attention, all claiming to be the key to improved health. The various fad diets claim the same thing, many offering very different approaches to eating. How can we find out what will really help us feel better and live longer? How can we survive a trip to the grocery store or our own kitchen? By surveying the scientific literature relevant to modern nutrition, we will develop a systematic approach to creating recipes and grocery lists of foods. Nutrition for general health, disease prevention, and exercise performance will be contrasted throughout the course.

No scientific background is required; however, this course is based on in-depth examination and discussion of scientific findings relevant to the course topic, with homework focused on application.

This course may not be taken for a Letter Grade.

Clyde Wilson, Research Associate, Biochemistry, UCSF

Clyde Wilson is a director at the Sports Medicine Institute. He teaches nutrition and human movement in Stanford’s Department of Athletics, and food pharmacology in the Stanford and UCSF medical schools. He received a PhD in chemistry from Stanford.

Textbooks for this course:

There are no required textbooks; however, some fee-based online readings may be assigned.