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Prior to enrolling in courses at this language level, students must have completed or tested out of a minimum of four semesters (or six quarters) of college-level Spanish at their home university in the U.S.

The concept of nutrition. Nutrition on an individual and community level. Biochemical indicators. Proteins, major and minor minerals. Lipid soluble and water soluble vitamins. Alimentation and the immune system. The nutritionist and dietician as educators in the area of nutrition and in choosing foods. Technical and pedagogical components. Formal and informal education. Nutritional education plans and their implementation.