BIOL 1322 - Nutrition

CIP 1905015109

A study of the digestion, absorption, and utilization of nutrients in the human body. Proteins, carbohydrates, lipids, vitamins, minerals, and water will be examined. Students will perform a dietary analysis of their own nutritional status. Food selection and methods of food preparation as they relate to disease will be studied. This course cannot be used to satisfy the laboratory science requirements for the Associate of Science degree. Credit Hours: 3 (3 lecture, 0 lab)
Required skill level: College-level reading and writing.