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.
Food Microbiology 3 cr. Detrimental and beneficial microbiological aspects of food products. Methods of quantification and identification of microorganisms associated with food spoilage and preservation. Food Analysis 3 cr. Basic chemical and physical techniques used in establishing nutritional properties and overall acceptance of food products.