Not available at this time

Not available at this time.

Not available at this time.

Not available at this time.

Not available at this time.

Introduction to basic principles of human nutrition and metabolism. Chemical structures, physical characteristics, and metabolism of protein, carbohydrate, lipids, minerals, and vitamins. Relationship between diets and metabolic diseases. 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.

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.