This course is a study of plant and animal sources of human food, their nutritional values and how the body in health and disease utilizes them. Topics include: chemistry and biology of food, personal nutrition evaluation, nutrition-related health problems and global food and nutrition issues. Laboratory exercises are used to introduce students to the diagnostic procedures used by nutritionists and to reinforce learning of nutritional theory. A background in biology or chemistry is not required. This course will satisfy the General Education requirement for Scientific Reasoning (previous area title: Science & Technology) for all programs. Class meets: 3 hours lecture - 3 hours lab. Prerequisites: MAT093, RDG095, ENG095 or placement equivalent. 01/30/2021-05/15/2021 Hybrid and Remote Saturday 09:00AM - 01:00PM, Synchronous, Room SREMOTE
- Teacher: Michelle Murphy