A course in nutritional science with an emphasis on biochemical and physiological principles. This course covers the structure, function, digestion, and metabolism of nutrients with a focus on how poor dietary habits contribute to the development of diseases. Topics include: Basic anatomy and physiology of the GI tract, food labels, personal diet analysis, current dietary guidelines, evidence-based findings in nutrition research, nutrient biochemistry, energy balance and body composition, and nutrition throughout the life cycle. Primarily designed for science majors. Does NOT fulfill a laboratory science requirement.