Prerequisite/Corequisite: One Foundation course.
Essential nutrients, their physiological functions and human needs during the life cycle; food sources as applied to selection of an adequate diet; problems encountered providing food to meet nutritional needs; food additives and consumer protection.
Not open for credit to students with credit in FCS 232. (Lecture-discussion 3 hours)
Prerequisite: Open only to Nutrition and Dietetics majors.
Introduction to nutrition and dietetics careers with an emphasis on registered dietitian nutritionists (RDNs). Explore opportunities in clinical nutrition, public health, food administration, industry, and beyond. Focus on professional skill-building, accessing campus resources, and goal-setting for success in the field. (2 hours technical activities and lab)