BI 209 - Nutrition

An introduction to the science of nutrition focusing on biochemical foundations (carbohydrates, fats, proteins, vitamins, minerals, and phytochemicals) as they apply to human health (diet, physical activity, and healthful considerations for, for example, fluid balance, and bone and blood health). Eating disorders, food safety, nutrition through the life cycle, and global/cultural considerations are also covered.

This course will be offered in alternating years.

Three hours of lecture each week for one semester. Four credits.