In this course, students will examine relationships between nutrition/diet and chronic disease in adults on a group and/or population-level. The roles of nutrients, foods, and dietary patterns in the promotion, prevention and treatment of several chronic diseases within groups and populations will be explored. In addition, students will gain exposure to the fundamental principles of nutrition risk assessment for groups and/or populations. Chronic disease states to be discussed include but are not limited to cardiovascular disease, stroke, cancer, obesity, diabetes, and osteoporosis.