This course covers the fundamentals of nutrition science, including the physiological processes of digestion, absorption, and metabolism of essential nutrients; the basic chemical structures, functions, requirements, and food sources of nutrients; and the causes and consequences of nutrient deficiencies and toxicities. This course meets the IFN department’s Nutrition Science requirement for those who have not had at least three credits of a college or graduate-level nutrition science course prior to admission. Prerequisite(s): None 3 credit(s)
Offered: FA-Term A and SP-Term A Course Length: 7 weeks No RC required

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