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

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  CRN Campus / Bldg / Rm Time Days Dates
 
47414 Sylvania Campus / HT / 121 08:00 AM-09:50 AM TuTh 22-Sep-2014 thru 13-Dec-2014
Instructor: Debra J Lippoldt
Tuition: credit Fees: $0.00
 
47416 Sylvania Campus / HT / 113B 09:00 AM-10:50 AM MW 22-Sep-2014 thru 13-Dec-2014
Instructor: Debra J Lippoldt
Tuition: credit Fees: $0.00