Major nutrient classes and their functions in the body, feed classification and chemical analysis, feed processing, and ration formulation to meet nutritional requirements. Food science majors may use as a free elective only . Current concepts and physiological bases of the roles of nutrition in the maintenance of health during the different stages in the life cycle and in the prevention and therapy of specific disease states in humans. Clinical aspects of nutrition. A study of the use of modified diets to treat disease and psychological disorders.
Laboratory exercises in dietetics and nutrition.
Introduction to the fundamental principles of biochemistry. Emphasis on biochemical structures, properties, functions and interactions, including enzyme kinetics and central pathways of metabolism. Reviews, analyses and discussions of selected problems of current interest in the field of human nutrition and allied sciences. Each student will be required to make at least two oral presentations on subjects of their choosing. Classes will consist of student presentations and outside speakers.