Specific topics and credits to be announced in the Schedule of Classes . Maximum of 4 credits per semester and a grand total of 9 credits. Application of basic principles of wellness, including nutrition, physical fitness and self management skills. Focus on implementation of healthy lifestyle and life-long behavior changes. Lecture followed by class walks.
Participation requires medical release.
Methods of quantification and identification of microorganisms associated with food spoilage and preservation. BIOL 111G and BIOL 111L, or BIOL 211G and BIOL 211L, or BIOL 190, or consent of instructor. Food Analysis 3 cr. Basic chemical and physical techniques used in establishing nutritional properties and overall acceptance of food products. Lecture followed by preparation of ethnic meals.