Table of Contents
Preference to freshmen. Intended to broaden the introductory chemistry experience. Fundamentals of human nutrition with emphasis on the chemistry and biochemistry of the known macro- and micronutrients (carbohydrate, protein, lipid, vitamins, minerals). Historical context in which food sources are discovered and developed, and sociological and economic effects of those events on human populations. Prerequisite: high school chemistry. Recommended: 31A,B, or 31X, or 33.
Biochemistry & Nutrition
Subject=Cooking + Location=Swain Library