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.

History of nutrition; career options and decision-making alternatives; professional societies and their roles; introduction to the faculty, curriculum, and facilities of the department.

Not available at this time

Not available at this time

Introduction to the science of human nutrition. Relationship of health to food intake. Description, digestion, absorption, metabolism, interactions and functions of nutrients. Nutrient and energy requirements of young adults, athletes, older individuals. Nutrient deficiency symptoms. Body weight control. Eating disorders, Vegetarianism, other dietary preferences. Planning adequate diets that fit life-styles. (Gen.Ed. BS)

Introduction to the science of human nutrition and the relationship of food and nutrients to health and disease. Topics covered include digestion, and functions of macro and micro nutrients as well as current recommendations for nutrient intake. We will also discuss energy balance and weight control. (Gen.Ed. BS)

Introduction to the science of human nutrition and the relationship of food and nutrients to health and disease. Topics covered include digestion, and functions of macro and micro nutrients as well as current recommendations for nutrient intake. We will also discuss energy balance and weight control. (Gen.Ed. BS)

Introduction to the science of human nutrition and the relationship of food and nutrients to health and disease. Topics covered include digestion, and functions of macro and micro nutrients as well as current recommendations for nutrient intake. We will also discuss energy balance and weight control. (Gen.Ed. BS)