FST 106 Food Chemistry for Clinical Nutrition

(5 units) Spring Quarter

Lecture—3 hour(s); Discussion—1 hour(s); Laboratory—3 hour(s). 

Prerequisite(s): CHE 008B C- or better or CHE 118B C- or better or CHE 128B C- or better; concurrent with FST 100A recommended. Only open to Clinical Nutrition majors. Chemical and physical principles that influence functional properties, nutrient content, safety, and sensory aspects of food. Emphasis on the application of these concepts in clinical nutrition. Not open to students who have completed FST 101A and/or FST 101B. (Same course as NUT 106.) GE credit: SE, SL, WE.