Course: FCS 321/L. Contemporary Issues in Foods and Nutrition, and Lab (2/1)
Prerequisite: FCS 207 or HSCI 337. Corequisite: FCS 321L. Examination of contemporary nutrition and food education issues. Analysis, discussion and evaluation of physiological, economic, environmental and cultural factors as they apply to food management plans and healthy nutrition choices for individuals, groups and families. Computers are used to evaluate the nutritional value and economics of various meal plans. 2 hours lecture, one 3-hour lab per week.