NUTR 512 Herbs, Foods and Phytochemicals (3 credits)

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Offered by: Human Nutrition (Agricultural & Environmental Sciences)


Nutrition and Dietetics : An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.

Terms: Fall 2010

Instructors: Timothy A Johns (Fall)

  • Fall
  • 3 lectures and a project
  • Prerequisites (Undergraduate): FDSC 211 or LSCI 211 or BIOL 201 or BIOC 212