BIO 155 - Nutrition

Class: 3 Lab: 0 Clinical: 0 Work: 0 Credit(s): 3

This course covers the biochemistry of foods and nutrients with consideration of the physiological effects of specialized diets for specific biological needs. Topics include cultural, religious, and economic factors that influence a person’s acceptance of food, as well as nutrient requirements of the various life stages. Upon completion, students should be able to identify the functions and sources of nutrients, the mechanisms of digestion, and the nutritional requirements of all age groups. (S12502)

This is a college transfer course. Check with your senior institution to ensure the course will be appropriate for your program at that institution.