Schedule
Mon-Wed, 2:00 PM - 3:20 PM (8/23/2021 - 12/17/2021) Location: MAIN WTLAB 109
Fri, 9:30 AM - 10:50 AM (8/23/2021 - 12/17/2021) Location: MAIN WTLAB 109
Description
The aim of this course is to enhance the application of the knowledge of nutrition in selecting, combining, preparing, storing, serving, and modifying food to nurture the health of an individual. The course also examines the role of over-nutrition in obesity and disease. Topics would include the science of food, nutrition and health, major nutrients and vitamins, macro and micro-elements, water and electrolyte balance, interrelationship of nutrients, recommended daily allowances, cereals, pulses, nuts and oils, vegetables, fruits, milk and milk products, meat and fish, eggs, beverages, spices, and condiments, nutritive value of Indian/Navajo foods, food adulteration, exchange list, food poisoning and food borne infection, toxicants in food, food allergy, nutrition of normal infants, pre-school children, children, adolescents, old age and pregnant women. Nutrition, obesity and disease would also be discussed.