Credit Hours:3 Lecture Hours:3 Contact Hour Total:48 This course introduces general nutrition concepts in health and disease and includes practical applications for that knowledge. Special emphasis is given to nutrients and nutritional processes including functions, food sources, digestion, absorption, and metabolism. Food safety, availability, and nutritional information including food labels, advertising, and nationally established guidelines are addressed. Notes: This course will not fulfill a lab science requirement. Cross-listed as HECO 1322 Texas Higher Education Coordinating Board Lower Division Academic Course Guide Manual (ACGM) course