Syllabus for an introductory nutrition course
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Syllabus for an introductory nutrition course Using a personalized system of instruction by Marie Z Cross

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Published by Kendall/Hunt .
Written in English

Subjects:

  • Nutrition

Book details:

The Physical Object
FormatUnknown Binding
Number of Pages118
ID Numbers
Open LibraryOL11521792M
ISBN 100840315074
ISBN 109780840315076
OCLC/WorldCa4234081

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Course code 4FH Course name Introduction to public health nutrition Credits credits Form of Education Higher Education, study regulation Main field of study Public Health Sciences Level AV - Second cycle Grading scale Fail (U), pass (G) or pass with distinction (VG) Department Department of Biosciences and Nutrition. CLN ART – Culinary Nutrition – FALL CULINARY ARTS INSTITUTE CLNART – CULINARY NUTRITION Monday/Wednesday – am to am Course Outline - Fall Please note that the schedule below may be subject to change. Based on Nutrition for Foodservice and Culinary Professionals, 8th Edition WEEK 1: Introduction, Chapters 1 and 2. In this introductory nutrition course you will explore the newest frontiers in nutrition and learn how to apply nutrition principles to your own food choices. Solidly based on science, this course will help you to understand how key nutrients (carbohydrates, lipids, proteins, amino acids, vitamins, minerals and water) affect health, disease. Course Objectives: After completing this introductory nutrition course, you will be able to: Interpret what the scientific facts tell us about nutrition and health; Explain the nutrition standards and guidelines; Describe the processes of digestion, absorption, and transport; Describe the major nutrients, vitamins, and minerals and their roles in the body;.