Skills and techniques needed to effectively carry out community nutrition programs and nutrition education, including knowledge of agencies and programs, community assessment, legislation, nutrition education, and working with people.

Not available at this time

Not available at this time

Not available at this time

Not available at this time

Student presentations of topics which integrate previous coursework.

Not available at this time

Basic principles of human nutrition. Energy needs. Chemical structures, physical characteristics, and metabolism of protein, carbohydrate, lipids, minerals, and vitamins. Human requirements at various ages. Food sources. Effects of deficiency or excess on health. Prerequisites: general biology and chemistry; organic chemistry concurrent.

With lab. Meal management; emphasis on nutritional, economic, time, ethnic, and cultural factors. Experimental application of the chemical and physical properties of food in food preparation.

With lab. Meal management; emphasis on nutritional, economic, time, ethnic, and cultural factors. Experimental application of the chemical and physical properties of food in food preparation.