Description
This course introduces general nutritional concepts in health and disease and includes practical applications of that knowledge as well as nutrition and research applications. Special emphasis is given to fundamentals of chemistry and biochemistry, fundamentals of nutrition including nutrients and nutritional processes including functions, food sources, digestion, absorption, and metabolism. Environmental influences on health and disease, food safety and availability, symptomology of nutrient insufficiency, excess, and impaired metabolism, and nutritional information including food labels, advertising, and nationally established guidelines are addressed.