HRS 2646 - INTRODUCTION TO FUNCTIONAL NUTRITION WITH LAB
Minimum Credits: 3
Maximum Credits: 3
This introductory course to functional nutrition is based on a food first approach to promotion of optimal health. Lectures and class activities will explore the scientific basis of medicinal foods and herbs used in cooking. Students will demonstrate practical application by incorporating ‘health promoting foods and herbs’ into meal planning and preparation with the goal of optimizing health for the prevention and treatment of diet and lifestyle related diseases.
Academic Career: Graduate
Course Component: Lecture
Grade Component: Grad Letter Grade
Course Requirements: PLAN: Nutrition and Dietetics (ND-MS)
Click here for class schedule information.
Add to Portfolio(opens a new window)
|
