FCS 792: Fundamentals of the functions of essential nutrients and basic physical and chemical properties of foods; interaction and reaction of food in food preparation procedures and evaluation of prepared

Course Description

Fundamentals of the functions of essential nutrients and basic physical and chemical properties of foods; interaction and reaction of food in food preparation procedures and evaluation of prepared products, which will serve as a background for discussing major health and contemporary nutrition issues, such as the basis for current nutrient and dietary recommendations, the relationship between diet and health, the interaction between diet and physical activity in determining chronic disease risk, and some changes in dietary needs throughout the life cycle. Fulfills content requirement for the graduate-level Family and Consumer Sciences Licensure Program and is offered only for those enrolled in that program. This course may not be listed as a requirement or eligible as an elective for any major, minor, or certificate program other than the following: Family and Consumer Sciences Add-On Graduate Teaching Certification.