Focuses on the biological principles that underlie the rationale for eating correctly, the tools needed to assess the quality of the diet and the knowledge to be a well-informed consumer. Examines nutrition-based health concerns, such as cardiovascular health, cancer, diabetes and obesity. Integrates dietanalysis software and cooking in laboratory exercises. Includes a service learning project in which students apply their nutrition knowledge. Lecture and laboratory are integrated into three two-hour sessions each week. Fulfills general education requirement in natural sciences. Designed for non-science majors. [ 3 credits for Weekend College; must be 4 credits for Women's College ]