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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.

Functions of nutrients in normal physiological situations and in the individual. History of alimentation, nutritional requirements and recommendations, energy, its utilization and measurement. Selecting foods based on their nutritional, psychological and cultural value. Proteins, sources, values, carbohydrates, lipids, mineral, vitamins, alimentation during pregnancy and lactation. Alimentation for children, the elderly and athletes.