Subject: Nutrition
Credit units: 3
Offered: Term 1 only
Weekly hours: 3 Lecture hours
College: Pharmacy and Nutrition
Department: Nutrition

The course examines food and food systems, with a focus on human diversity and culture. The impact of factors that affect food availability, accessibility, adaptability, production, preparation, processing, distribution and choice/consumption will be considered in relation to nutrition and health. Food patterns and food preparation techniques of people from different cultures around the world are also addressed.

Prerequisite(s): NUTR 120; or permission of the instructor.

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