Portland Community College | Portland, Oregon

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
 
31683 WEB » - 20-Jun-2016 thru 03-Sep-2016
Instructor: Martha D Hirsch
Web Course: Important - See Course Information Page.
Tuition: credit Fees: $20.00
For information, contact Sylvania
 
32445 WEB » - 20-Jun-2016 thru 03-Sep-2016
Instructor: Martha D Hirsch
Web Course: Important - See Course Information Page.
Tuition: credit Fees: $20.00
For information, contact Sylvania
 
32830 WEB » - 20-Jun-2016 thru 03-Sep-2016
Instructor: Tess M Weir
Web Course: Important - See Course Information Page.
Tuition: credit Fees: $20.00
For information, contact Southeast