Subject: Nutrition (NUTR)

CRN: 41232

Online: Asynchronous | Lecture

Online

Requirements Met:
     FYE CommGood/Learning Comm

  Amber Roy

An overview of essential nutrients and metabolism, food sources, energy balancing, navigating nutrition information, and the impact of eating patterns on health and disease risk. Other topics include nutritional needs across the lifespan, nutritional status, food security and sustainability, food safety, disordered eating, and nutrition for sports and fitness. This course is open to all students from all fields of study. 

4 Credits

Subject: Nutrition (NUTR)

CRN: 41233

Online: Asynchronous | Lecture

Online

Requirements Met:
     FYE CommGood/Learning Comm

  Amber Roy

An overview of essential nutrients and metabolism, food sources, energy balancing, navigating nutrition information, and the impact of eating patterns on health and disease risk. Other topics include nutritional needs across the lifespan, nutritional status, food security and sustainability, food safety, disordered eating, and nutrition for sports and fitness. This course is open to all students from all fields of study. 

4 Credits

Subject: Nutrition (NUTR)

CRN: 41290

Online: Asynchronous | Lecture

Online

Requirements Met:
     FYE CommGood/Learning Comm

  Amber Roy

An overview of essential nutrients and metabolism, food sources, energy balancing, navigating nutrition information, and the impact of eating patterns on health and disease risk. Other topics include nutritional needs across the lifespan, nutritional status, food security and sustainability, food safety, disordered eating, and nutrition for sports and fitness. This course is open to all students from all fields of study. 

4 Credits

Subject: Nutrition (NUTR)

CRN: 41388

Blended Online & In-Person | Lecture

St Paul: Summit Classroom Building 140

  Amber Roy

This course is an overview of food science from a consumer viewpoint. The course covers various eating patterns and nutrition recommendations, sensory evaluation of food, cooking methods, recipe modification and food preservation. The course includes opportunities to apply learning by building skills in food preparation and analysis. This course is open to all students from all fields of study.

4 Credits