Introduces components of an adequate diet, nutrient availability and utilization. Analyze dietary intake and compare to current scientific guidelines. Examines peripheral factors influencing diet such as global and local issues, cultural environment, and elements of food safety. Strong background in life sciences recommended. Prerequisite: WR 121, MTH 60 or higher; and BI 231 or FT 131. Audit available.  (For detailed information, see the Course Content and Outcome Guide ).

Credits:
4.00

Distance Education: Web Course Information

CRN 32543

Web Technical Requirements:
Please be sure to read the Technical Requirements for this delivery mode.
Students with Disabilities:
Students with disabilities should notify their instructor if accommodations are needed to take this class. For information about technologies that help people with disabilities in taking Web based distance learning classes please visit the Office for Students with Disabilities website.
Registration:
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Fees:
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Textbooks:
To find textbooks, you need the CRN, Campus, Term & Course Number (ex. BA101).
  CRN Campus / Bldg / Rm Time Days Dates
 
WEB » 32543 - 23-Jun-2014 thru 06-Sep-2014
Instructor: Martha D Hirsch
Tuition: credit Fees: $20.00
For information, contact Sylvania
 

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