Prerequisite/Corequisite: One Foundation course.
Essential nutrients, their physiological functions and human needs during the life cycle; food sources as applied to selection of an adequate diet; problems encountered providing food to meet nutritional needs; food additives and consumer protection.
Not open for credit to students with credit in FCS 232. (Lecture-discussion 3 hours)
Role of the professional in dietetics and food administration; orientation to career opportunities in Food, Nutrition and Foodservice Systems Management; personnel and physical facilities, including equipment in health care and mass feeding programs.