Comprehensive and well-written, this course emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science.

This student-friendly course reflects important changes in health care and significant advancements in medical sociology; providing an in-depth overview of the field. It offers solid coverage of traditional topics with a keen focus on the current issues and public policy debates affecting this dynamic area of study.

This course provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the course. Course encompasses the latest information on technological advances in food preparation and processing.

This course introduces you to basic concepts and physiological basis of nutrition. Course covers dietary requirements and recommendations, nutrient composition of foods, metabolic fates and physiological functions of nutrients, assessment of nutritional status, physical activity, relationships of human nutrition to health and disease, and the interactions between nutrition and genetics.

This course offers a rigorous, science-based approach to nutrition that capitalizes on your natural interest in nutrition by demonstrating how nutrition relates to their own health. The course uses an applied approach to vitamins and minerals, organizing them based on their functions and effects on the body.

This course incorporates a personalized approach to your nutritional concerns and interests in a readable, engaging, and motivating style. This format enables you to identify the key aspects of each nutrient at a glance and in a consistent and easy-to-study format.