This course covers the study of nutrition relating to physiological adaptations and nutritional needs through the lifespan, included are the translation of nutrients in food terms, menu adaptations for specific groups and effects of various food preparations on the nutritive value of foods. Factors relating to food choice/selection to meet nutritional requirements and decision making about current nutrition-related issues will be discussed
| Academic Units | 3 |
| Exam Schedule | Fri Apr 25 2025 00:00:00 GMT+0000 (Coordinated Universal Time) 14:30-17:00 |
| Grade Type | Letter Graded |
| Department Maintaining | NIE |
| Prerequisites | For 2nd major in Food Science and Technology students AAQ10A |
| Not Available to Programme | ACBS, ACC, ACDA, ADM, AERO, ARED, ASEC, BCE, BCG, BEEC, BIE, BMS, BS, BSB, BSPY, BUS, CBE, CE, CEE, CEE 1, CEEC, CHEM, CHIN, CNEL, CNLM, CS, CSC, CSEC, CVEC, ECDS, ECMA, ECON, ECPP, ECPS, EEE, EEE 1, EEEC, EESS, ELAH, ELH, ELHS, ELPL, ENE, ENE 1, ENEC, ENG, ESPP, HIST, HSCN, HSLM, IEEC, IEM, LMEL, LMPL, LMS, MACS, MAEC, MAEO, MAT, MATH, ME 1, ME(DES), ME(IMS), ME(NULL), ME(RMS), MEEC(DES), MEEC(NULL), MEEC(RMS), MS, MS-2ndMaj/Spec(MSB), MTEC, PHIL, PHMS, PHY, PLCN, PLHS, PPGA, PSLM, PSMA, PSY, REP, SCED, SOC, SSM |
| Index | Type | Group | Day | Time | Venue | Remark |
|---|
0930
1030
1130
1230
1330
1430
1530
1630
1730
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