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
Registration:
To register, you need the CRNs (ex. 22398) of your selected classes.
Fees:
Please note that for many courses, additional fees may apply.
Textbooks:
To find textbooks, you need the CRN, Campus, Term & Course Number (ex. BA101).
  CRN Campus / Bldg / Rm Time Days Dates
 
31323 Rock Cr Campus / BLDG5 / 115B 10:00 AM-12:40 PM TuTh 25-Jun-2013 thru 15-Aug-2013
Instructor: Teresa M Weir
Tuition: credit Fees: $0.00
 
WEB » 32822 - 24-Jun-2013 thru 07-Sep-2013
Instructor: Martha D Hirsch
Web Course: Important - See Course Information Page.
Tuition: credit Fees: $20.00
For information, contact Sylvania
 
WEB » 34586 - 24-Jun-2013 thru 07-Sep-2013
Instructor: Martha D Hirsch
Web Course: Important - See Course Information Page.
Tuition: credit Fees: $20.00
For information, contact Sylvania
 
WEB » 34588 - 24-Jun-2013 thru 07-Sep-2013
Instructor: Martha D Hirsch
Web Course: Important - See Course Information Page.
Tuition: credit Fees: $20.00
For information, contact Sylvania