Nutrition: Science & Applications

1 Course Unit

An overview of the scientific foundations of nutrition. The focus is on the functions, food sources and metabolism of carbohydrate,fat, protein, vitamins and minerals. Effects of deficiency and excess are discussed and dietary recommendations for disease prevention are emphasized. Current issues and controversies are highlighted. Students will analyze their own dietary intakes and develop plans for future actions. Prerequisite: For Non-nursing Students Fall or Spring 1 Course Unit