NUTR 512 — Herbs, Foods and Phytochemicals

An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.

• Credits: 3
• Faculty: Faculty of Agric Environ Sci
• Department: Human Nutrition
• Taught by: Stan Kubow
• Prerequisites (Undergraduate): FDSC 211 or LSCI 211 or BIOL 201 or BIOC 212

Sections offered

• Section 001 (Lec), Wed 2:35-5:25 pm — 57 seats open