Portland Community College | Portland, Oregon

FN225 Nutrition

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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. (See course content and outcomes.)

Credits: 4

Class schedule definitions

Cost:

cost is based on the number of credits – see tuition and fees

Books:

$0 or <$40 means low cost books (doesn't include other supplies like calculators)

Register:

use the CRN to register in MyPCC – see how to register

Class types:

see more about class types

• In-person: classes take place at specific times and locations. Attendance in person is required.
• Online: classes do not have meeting times. Regular online interaction is required and there are weekly assignments.
• Remote: classes take place at specific times online. Students must be logged in during class meeting times.
• In-person and remote: classes meet both in-person and remotely. Attendance at both is required.
• In-person and online: classes meet in-person with additional online activities required.
• Remote and online: classes meet remotely with additional online activities required.