BIO 155 Nutrition
This course covers the biochemistry of foods and, nutrients with consideration of the physiological, effects of specialized diets for specific, biological needs. Topics include cultural,, religious, and economic factors that influence a, person's acceptance of food, as well as nutrient, requirements of the various life stages. Upon, completion, students should be able to identify, the functions and sources of nutrients, the, mechanisms of digestion, and the nutritional, requirements of all age groups.