Nutrition and food concepts relevant to students in the Culinary Arts and Hospitality Management Programs. Review properties of nutrients, common metabolic and digestive problems and the required diet modifications and treatment.
Course ID
130
Department
Subject
Units
2
Notes
Formerly NUTR 51. Not intended for students who have completed BIO 132, BIO 134, NUTR 12 or NUTR 52.
Requisites
ADVISE: (Readiness for college-level English) or ESL 186
Transfer code
CSU
Credit type
Credit/Degree Applicable
Pass/Nopass
P/NP Available
Lecture hours
Lec-35
Has field trips
0