Students become knowledgeable of the physiological and biochemical aspects of digestion, absorption, metabolism and excretion of food nutrients. Evaluation of nutrient requirements of people of different age and physiological levels, recommended dietary allowances, nutritional effects of human body composition, and laboratory studies in human metabolism and nutritional status are studied. Recommended dietary allowances and nutritional effects on infants and children are stressed. Students understand the basic nutritional requirements of family members accor-ding to sex, age, body size and physical activity. Students demonstrate the principles involved in food preservation and methods at home and in commercial food processing.
Students learn about food behavior, culture and cuisine of people from various countries.
An understanding of food behaviors of sub-cultures in America and other countries is fostered. Guidelines of good nutrition and public health to the community are provided. Students learn the environmental and demographical issues related to public health. Meal Planning skills, such as organization and the management of time, energy, money and resources are developed by students. All FDNU Courses Through Senior Level.