FN 225 : Nutrition
Introduces components of an adequate diet, nutrient availability and utilization. Analyze dietary intake and compare to current scientific guidelines. Examines peripheral factors influencing diet such as global and local issues, cultural environment, and elements of food safety. Strong background in life sciences recommended.
WR 121, MTH 60 or higher; and BI 231 or FT 131. Audit available
Program: Food & Nutrition