Foods and eating patterns have been observed and noted since ancient times, but it was not until the early 1900s that nutrition became an accepted science. In this elective course, students will learn the science behind nutrition and explore the physiology of nutrition in depth. Beginning with a brief explanation of basic chemistry, the course will then continue with a review of normal digestion and metabolism on a cellular level. Diseases that are impacted by nutrition will also be discussed. This course is designed for the motivated student who wants a deeper understanding of nutrition beyond the culinary perspective and the information necessary to be an integral part of a foodservice team in various settings.
Prerequisites
Science Fundamentals (MTSC-115) with a grade of "C" or better.