This course is an introduction to the fundamentals of nutrition science, integrating concepts and research from biology, biochemistry, microbiology, physiology, and psychology to explain the interaction between nutrients and the human body. Current nutrition guidance models and approaches to medical nutrition are analyzed with an emphasis on evidence-based findings. A discussion of food selection, the nutritional components of food, metabolism and risks associated with excesses or deficiencies throughout the lifecycle are also discussed. (CSU/UC) (AA/AS-4,7A)

Investigates the effects of nutrition and various dietary regimens on athletic performance, physical fitness and general health. Compares the physiological effects of optimal nutrition vs. inadequate nutrition for the general population as well as athletes. Cultural, sociological and psychological influences will be examined. Discussion of fads and dietary supplements is included. (CSU) (AA/AS-4,7A)

Establishes the relationship between foods and science through the study and integration of chemistry, biology and nutrition science. The metabolism and functions and sources of nutrients will be covered in detail to correlate the role they have in promotion of health and disease prevention. The challenges that occur during the human life cycle and how nutrient needs change will be studied. Includes evaluation from a scientific perspective of current concepts, controversies, and dietary recommendations. Nutritional issues as they relate to weight maintenance, eating disorders, food labeling, food safety and special needs at various stages in the life cycle will be thoroughly examined. (C-ID NUTR 110) (CSU/UC) (AA/AS-7A)