I am teaching this course online. This site just provides some basic information about the course.
Text:
Sizer and Whitney
Nutrition: Concepts and Controversies, 11th Edition
Wadsworth Publishing
Belmont, CA
Copyright 2005
Looking forward to working with you.
L. Rapp
 COURSE CATALOG DESCRIPTION: |
Application
of nutrition principles in the planning, selection and preparation of foods to meet
one’s physical, social and economic needs. Discussion
of current issues such as vegetarianism, health foods, fad diets, weight control, food
additives/preservatives, nutrition labeling, stretching the food dollar, and safe food
handling will be presented.
 PREREQUISITES: |
High school biology and/or chemistry.
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