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Food and Nutrition


Course Name Credits Description
FN 225 Nutrition 4

Introduces components of an adequate diet, nutrient availability and utilization. Analyze dietary intake and compare to current scientific guidelines. Examines peripheral factors influencing diet such as global and local issues, cultural environment, and elements of food safety. Recommended: Strong background in life sciences and completion of high school chemistry or equivalent. Prerequisite: WR 121 or higher, BI 112. Audit available.

Faculty and Staff

Namesort icon Title Email Phone
Jack Brook Jack Brook Nutrition Instructor