Comprehensive study of specific nutrients in terms of their availability, function, and utilization in mammalian species. Introduction to the professional field and career opportunities in dietetics, nutrition and food science. Required of all first-year and transfer students. Study of the scientific aspects of food with emphasis on reasons for procedures used and phenomena occurring in food preparation. Developing comprehension of scientific principles of food preparation through modification of standard recipes, manipulation of ingredients and techniques, and evaluation using sensory and objective methods.
Department majors only.