| Date | Topics | Text |
| Jan. 31 | An overview of Nutrition and Nutrients | 1,2 |
| Feb. 2 | Food and Drink in Pre-History ; Historical Aspects | 1,2 |
| Feb. 4 | Methods in Nutrition Research, the Scientific Method | 1,2 |
| Feb. 7,9 | 6 | |
| Feb. 11 | Carbohydrates and Fiber | 3 |
| Feb. 14 | Nutritive and Non-Nutritive Sweeteners | 3 |
| Feb. 16 | Fat in our Diet | 4 |
| Feb. 18 | Lipids, Cholesterol and Heart Disease | 4 |
| Feb. 21 |
Project Topic Due |
5 |
| Feb. 23 | Exam 1 | |
| Feb. 25 | Metabolism | 7 |
| Feb. 28 | Energy Balance and Weight Control | 8 |
| Mar. 1,3 | Vitamins | 12, 13 |
| Mar. 6 | Minerals | 14,15 |
| Mar. 8 | Water Balance and Water Supplies | 14 |
| Mar. 10 |
The Physiological Basis of Taste Project Outline Due |
|
| Mar. 13-19 | SPRING BREAK | |
| Mar. 20 | Psychology of Food Selection | |
| Mar. 22,24 | Social, Cultural and Gender Influences on Food Selection and Eating Patterns | |
| Mar. 27 | Nutrition in the Life Cycle: Pregnancy, Infancy, Childhood and Adolescence | 16,17 |
| Mar. 29 | Nutrition and the Lifecycle: Adults and Seniors | 17,18 |
| Mar. 31 | EXAM 2 | |
| Apr. 3 | Nutrition and Exercise: Fitness | 10 |
| Apr. 5 | The Concept of Body Image | 11 |
| Apr. 7 | How Genes Affect Body Size, Weight and Composition | 11 |
| Apr. 10, 12 | Diet, Set Point, Weight Control | 11 |
| Apr. 14 | Obesity | 11 |
| Apr. 17, 19 | Eating Disorders: Anorexia and Bulimia | 11 |
| Apr. 21 | Food Additives , Food Safety, Microbes in Food | 19 |
| Apr. 24 | Government Regulation of Foods | |
| Apr. 26 |
Diet and Disease, Food Allergies Project Write-Up Due |
|
| Apr. 28 | The Food Industry: Advertising and Marketing | |
| May 1 | World Food Supplies | 20 |
| May 3 | Foods of the Future | |
| May 5 | Presentation of Projects | |
| TBA | Review Session |
