Food and Nutritional Science

Catalog description

This course examines the biochemical processes of digestion and absorption as it pertains to the macromolecules, carbohydrates, lipids, and amino acids. Learners will analyze enzymes, vitamins, and co-factors. Learners will define the most common sources and functions of nutrients and nutritional needs by examining such items as caloric contents in food. Contemporary and emerging issues in nutrition will be examined.