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|NUTR 213 - Biochemistry of the Mediterranean Diet (3).|
Description: This course will investigate the foods and health benefits of the Mediterranean diet. Course material will cover basic scientific concepts, molecule structures, and chemical reactions that are important to explain the nutritional benefits associated with this diet. Further, this course will develop the scientific foundation of how several Mediterranean foods are prepared (e.g. parmesan cheese and olive oil). This course will culminate in a 10-11 day trip to the Mediterranean region to investigate the culture, community, and lifestyle that is associated with the Mediterranean Diet.
Notes: Offered in spring.
3.000 Credit hours
3.000 Lecture hours
Schedule Types: Independent Study/Research, Lecture, Lecture/Lab-Clinical
Human Nutrition Department
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