This course covers the biochemistry of foods and nutrients with consideration of the physiological effects of specialized diets for specific biological needs. Topics include cultural, religious, and economic factors that influence a person’s acceptance of food as well as nutrient requirements of the various life stages. Upon completion, students should be able to identify the functions and sources of nutrients, the mechanisms of digestion, and the nutritional requirements of all age groups. This course has been approved for transfer under the CAA and ICAA as a premajor and/or elective course requirement.
|Area of Interest||Biology|
|Semesters Available||Fall, Spring, Summer|
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- Click Search for Sections under Admission Information on the right side of the screen.
- Choose the term you want to search—Spring, Summer, Fall
- In the drop-down box for Academic Level near the bottom of the screen choose Curriculum to see all the classes offered for that term. Or use the provided fields to search for a specific subject or course.
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