1 credit
Fall 2025 Lecture Upper Division
Study of perspectives on established nutrition knowledge, concepts, and principles pertinent to the field of food science. Contemporary information about diet as it relates to health and safety issues. Controversies regarding nutrients and functional foods. Class meets 5 weeks.
Learning Outcomes1Understand the scientific principle relevant to newly released dietary guideline for Americans 2010, and components in diets and foods.
2Understand the scientific principle relevant to digestion, absorption and metabolism of macro-nutrients.
3Understand the scientific principle relevant to digestion, absorption and metabolism of vitamins and minerals frequently used in food processing.
4Understand the scientific principle relevant to Influence of food components on energy balance and body weight management.
Restrictions
made by Purdue students.