|(3 cr.) Students study the fundamental chemistry and
nutritional role of food components including
carbohydrates, fats and proteins, as well as the
importance of vitamins and minerals in the diet.
Students learn about recent developments in
nutrition and how nutrition research is conducted.
Students have an opportunity to apply these
concepts to analyze and improve their own diets.
Must be taken in conjunction with SCI 105L. This
course is designed for nonscience majors. Students
may not earn credit for both SCI 105 and SCI 161.
Every Year, Spring|