Examines nutrition of the major food categories, and its effects on human physiology and development from early childhood through advanced years. This course involves the study of the various classes of nutrients including proteins, carbohydrates, fats, vitamins, minerals, and water, and their roles in health and disease. Cultural, social, and psychological influences on food selection and health are also studied. Physiological processes related to the digestion and absorption of nutrients are emphasized.
(PCS 1.1, 3 credit hours: 3 hours lecture, 0 hours lab)