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
 
WEB » 20152 - 31-Mar-2014 thru 14-Jun-2014
Instructor: Martha D Hirsch
Web Course: Important - See Course Information Page.
Tuition: credit Fees: $20.00
For information, contact Sylvania
 
WEB » 20789 - 31-Mar-2014 thru 14-Jun-2014
Instructor: Martha D Hirsch
Web Course: Important - See Course Information Page.
Tuition: credit Fees: $20.00
For information, contact Sylvania
 
WEB » 21184 - 31-Mar-2014 thru 14-Jun-2014
Instructor: Martha D Hirsch
Web Course: Important - See Course Information Page.
Tuition: credit Fees: $20.00
For information, contact Sylvania
 
WEB » 27819 - 31-Mar-2014 thru 14-Jun-2014
Instructor: Radha S Moghe
Web Course: Important - See Course Information Page.
Tuition: credit Fees: $20.00
For information, contact Sylvania
 
WEB » 27831 - 31-Mar-2014 thru 14-Jun-2014
Instructor: Tess M Weir
Web Course: Important - See Course Information Page.
Tuition: credit Fees: $20.00
For information, contact Extended Learning Campus CLASS
 

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