This is an introductory course to human nutrition. The basic principles of human physiological processes are reviewed as far as they relate to nutrition. This includes an overview of carbohydrate, lipid and protein metabolism. The water and fat-soluble vitamins and their role in metabolism are examined. The mechanisms and nutritional aspects of water, electrolyte and mineral balances are covered. Integration of these basic concepts are applied in the study of energy balance, weight control and its relation to physical exercise. Special topics include alcohol, food additives, eating disorders, pregnancy and breast feeding; nutrition for infancy and adolescence, food preservation and safety. (3,0,0)
BIOL 101/102 or BIOL 131/132 and CHEM 11 or 040 or 0401/0402.