HTH 120◊ Nutrition Science

3 credits

Introduction to the science of nutrition and its relationship to health and disease. Scientific inquiry of the major nutrients: proteins, carbohydrates, fats, vitamins, minerals, and water, and their effects on human physiology and development from early childhood through advanced years. Technological analysis of metabolism and body composition are incorporated. Cultural, social, and psychological influences on food selection and global health are also studied. Physiological processes related to the digestion and absorption of nutrients are emphasized. Scientific literacy of nutritional concepts to promote human development, health, and disease prevention are emphasized. (formerly Principles of Nutrition)

Lecture: 3 hours