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FS 55201 - Nutritional Sciences |
Credit Hours: 1.00. Study of perspectives on established nutrition knowledge, concepts, and principles pertinent to the field of food science. Contemporary information about diet as it relates to health and safety issues. Controversies regarding nutrients and functional foods. Class meets 5 weeks.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: Students will learn about the scientific principle relevant to: 1. Newly released dietary guideline for Americans 2010, & components in diets and foods. 2. Digestion, absorption and metabolism of macro-nutrients. 3. Digestion, absorption and metabolism of vitamins and minerals frequently used in food processing. 4. Influence of food components on energy balance and body weight management. Restrictions: Must be enrolled in one of the following Levels: Graduate |
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