Description
This course focuses on nutrition throughout one’s life.
Students will gain an understanding of nutritional
principles in both health and illness. Nutrition
throughout all stages of life is emphasized. Nutritional
bio-chemistry of all macronutrients will be covered.
Lecture topics: Health promotion, nutritional
guidelines, macro-nutrient chemistry, micro-nutrient
chemistry, menu planning, food labeling, safety,
obesity, clinical eating disorders, RDA requirements,
and age- related guidelines. Lab topics: Understanding of
laboratory safety, keeping food consumption record,
measuring carbohydrate, lipid, and protein content of
food, fermenting, evaluating food oxidation, measuring
vitamin solubility and stability, assessing enzymatic
activity under pH and temperature change and its effect
on food, evaluating artificial sweeteners and energy
drinks, practicing safe food handling, understanding
and generating food labels, and preparing balanced
plates.