While foods impact people in various ways, they are also foundational to the healthy functioning of the human body based on the nutrients they provide. This course will present a systematic study of the major systems of the human body that foods effect, including muscular, skeletal, digestive, cardiovascular, respiratory, nervous, urinary, endocrine, reproductive, and immune, focusing on the understanding of the relationships between their structure and function as related to the culinarian. Fundamental concepts and principles of chemistry and biology, including cells and tissues will be included. There will be a special emphasis placed on topics of modern concern such as diseases that may be impacted by one's dietary and nutritional needs.
Prerequisites
Residency One: Orientation and Cohort Formation - Culinary Skills Validation (MCTH-501A)
Corequisites
Taste, Palate, and Sensory Perception (MCTH-510)