Subject: Nutrition (NUTR)

CRN: 40320

Online: Asynchronous | Online: Asynchronous

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: 40321

Online: Asynchronous | Online: Asynchronous

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: 40350

Online: Asynchronous | Online: Asynchronous

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: 40410

Online: Asynchronous | Online: Asynchronous

Online

  Amber Roy

This course is an overview of food science, mainly from a consumer perspective. The course covers topics such as food selection, evaluation, chemistry, preparation, and safety. Students will learn about food ingredients and their functional properties. The course also includes an examination of intersections between food science and culture. This course is open to all students from all fields of study.

4 Credits