Module 10 Renal Students receive an overview of the mechanisms of hypertension in the body and its health effects. While discussing the most common sources of sodium in the American diet, students explore the connection between sodium intake and hypertension. Content covers how potassium intake relates to cardiovascular and chronic kidney disease and learn about major dietary sources of potassium. Hands-on programming explores the five primary tastes and learn effective flavor-building techniques and ingredients to reduce sodium intake, including the use of umami to enhance flavor in place of salt.
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This synchronous virtual programming will be held on Zoom.