Functional food concepts related to efficacy and safety; examples of bioactive component-disease relationships; natural health products; approval of functional food and health claims; the importance of clinical studies in support of efficacy for health claims; market determinants of functional foods. Prerequisite: BIOL 201 or equivalent; third-year standing Equivalency: PHAR 431
Etiology, pathophysiology, and nutrition therapy for selected diseases and conditions. Topics include metabolism, obesity, eating disorders, diabetes, hypertension, and cardiovascular disease. Restricted to students in year 3 of the dietetics major. This course is not eligible for Credit/D/Fail grading. Prerequisite: All of FNH 350, FNH 370 and one of BIOL 153, BIOL 155.
Fundamental concepts and principles of human nutrition applied to current nutrition issues. Prerequisite: Either (a) all of FNH 160, FNH 161 or (b) one of BIOL 111, BIOL 112, BIOL 153, BIOL 155 or (c) all of KIN 131, KIN 132. At least second-year standing required.
Chemical and physical properties of foods; issues pertaining to safety, nutritive value and consumer acceptability; government regulations pertaining to food safety, quality and additives; preservation techniques and transformation of agricultural commodities to food products; foods of the future. [3-0-0] Prerequisite: At least second year standing required.
Basic energy systems and technologies in the context of the cultural and social dimensions of environmental education and climate emergency--through conceptual, digital, and narrative models, as well as policy, design, and science. This course is not eligible for Credit/D/Fail grading.