Three hours lecture per week. Cardiovascular health and disease, weight management, and diabetes. Prerequisite: 280 or 340 (non-majors); 370 (majors).

An experimental approach to food preparation, with an emphasis on changes in the structure, appearance and flavor of food components in response to exposure to heat, cold, changes in pH, and exposure to oxygen.

Introduction to the nutrition and dietetic profession. Examines the meaning of professionalism and strategies for success in the profession. Discusses pathways to becoming a dietitian and diverse jobs for which dietitians are qualified. Reviews the scientific evidence analysis as the foundation of practice.

Two hours lecture/two hours lab per week. Study of the health benefits and definitions of various vegetarian diets. Key areas covered include complementing proteins and obtaining adequate intake of calories, protein, vitamins and minerals while following various vegetarian diets. Includes weekly cooking lab to reinforce principles learned in class and to experiment with vegetarian foods from different cultures.

Introduction to food preparation skills, including food safety, knife skills, measuring techniques, and cooking methods for fruits and vegetables, grains, dairy products, meat, fish, and poultry. Restricted to freshmen and sophomores in the Community Medical Dietetics program; others require permission from the course instructor.

Apply fundamental nutrition concepts to understand how diet and exercise intersect with health and performance. For the athlete to maximize performance and for the general consumer interested in overall fitness, health and wellbeing. OC