Computation of nutritional needs and written dietary analysis. Oral report of selected nutrients. To be taken concurrently with FN 236. 1 three-hour laboratory. Total credit limited to 8 units, with a maximum of 4 units per quarter.
Instruction is by lecture, laboratory, activity, or a combination.
Role of diet and other influences that affect wellness and prevention of degenerative disease. Written critiques of current controversies and other assigned topics. Meets General Education Category 2D, except for FN majors. Principles of food processing including refrigeration, freezing, dehydration, canning, and fermentation as they relate to the technology of foods and beverages. Introduction to enology.