FSHN 530 - Principles of Nutrition Science & Metabolism

  • 3 credits
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This course will provide students advanced knowledge in the science of nutrition, including the ingestion and digestion of food, the absorption, transport, and metabolism of macro and micronutrients, energy balance and bodyweight regulation, and relationships to health and risk of disease. Students will learn about the structures, functional roles, and metabolic regulation of carbohydrates, lipids, and proteins during conditions of fasting, feeding, and exercise, as well as the role of vitamins and minerals in cellular and whole body homeostasis. This course will serve as a prerequisite for subsequent courses in the Graduate Certificate in Nutrition Sciences.


BMS 300 (Principles of Human Physiology) or CHEM 245 (Fundamentals of Organic Chemistry) or LIFE 102 (Attributes of Living Systems).

Important Information

This course is offered all three terms: spring, summer and fall.

Textbooks and Materials

Textbooks and materials can be purchased at the CSU Bookstore unless otherwise indicated.


  • Nutritional Sciences: From Fundamentals to Food, 3rd Ed.
    McGuire, Michelle and Beerman, Kathy A.


  • Advanced Nutrition*
    Gropper, Sareen S.

*Several copies of the fifth edition of this book are on reserve at Morgan Library. The instructor will also make available selected chapters of the sixth edition via electronic reserve.


James Peth


James Peth, M.S., M.P.H., Ph.D., CSU-Provost-Teaching Fellow (2013-2015).

James is an instructor in the Department of Food Science and Human Nutrition at Colorado State University. His academic background is exercise science, nutrition, physiology, biomedical sciences, and public health. His main interest is the role of nutrition in prevention of chronic diseases. His current focus is discipline-based education research in nutritional sciences, and he recently completed a mixed-methods project to systematically evaluate and redesign undergraduate nutritional science courses at Colorado State University.

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