This introductory course examines nutrition as an interdisciplinary science. Topics include the chemistry, function, and metabolism of nutrients; regulations of food intake; food habits; digestion and absorption of nutrients; methods of determining the nutrient content of foods and nutrient requirements for humans and animals; comparative nutrition; problems of human malnutrition; relation of nutrition to disease; toxic materials in foodstuffs; economic, nutritional, and social problems involved in feeding the world population; and future possibilities for meeting nutritional needs of the world's population. This is a basic course in nutrition that is not designed for prospective health care professionals.
Course Attributes: BU SCI; AS NSM
