Dates:  June 12 - August 3

Days: Thursdays 12:00 - 3:00

Course #: 12147

Room: FL-1 104

College credit: 3 Units

Format: Hybrid

Instructors: Laura Hall

This course examines nutrition as a science and the chemical properties of nutrients in foods, the sources and functions of the nutrients in all stages of the life cycle, as well as nutrition as a world problem, and consumer problems related to food. Topics emphasized include nutrient metabolism, weight loss, sports nutrition, food safety, the diet-disease relationship, global nutrition and analysis of special nutritional requirements from the prenatal period through the geriatric years. An evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods will be completed to help students analyze their own nutritional health using scientific principles. Students will be required to complete a personalized dietary analysis.