CHE 110 - Introduction to Food and Nutrition 3 cr.

Basic information about cellular organization, function, and requirements, and about how these factors influence the body’s growth, maintenance, and repair is presented in this non-laboratory course for non‐science majors. Topics include the environmental conditions and nutrient requirements for life; digestion, absorption, and metabolism of food and the essential nutrients; food quality, deterioration, and preservation; food laws and government regulations; the clinical results of poor nutrition; and the potential benefits of proper nutrition. 3 hrs. lect. Fall, Spring