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BIOL 203

Fundamental Nutrition

3 credits · Undergraduate

Summer 2026

Topics

  • Dietary reference intakes and food groups
  • Food chemistry and relevant human anatomy
  • Carbohydrates, lipids and proteins
  • Vitamins, minerals and water
  • Nutrient functions and food composition
  • Dietary assessment and recipe analysis
  • Foodborne pathogens and food safety
  • Food risk perception
  • Food sustainability and global food policy

Readings

  • Catherine Calogeropoulos. What Is Food? A Reframing of Human Nutrition, 2nd edition. McGraw-Hill Ryerson, 2020.
    Required
  • Wendy J. Schiff. Nutrition for Healthy Living, 5th edition. McGraw-Hill Education, 2019.
    Required
Sources