Functional Foods in Chronic Disease Prevention
||Kansas State University
||3 credit hours - $565 per credit
||August 21, 2017 - December 08, 2017
Topics of this course include integration and evaluation of regulatory principles, food science, nutrient science, nutritional metabolism and the development of functional foods, nutraceuticals, and dietary supplements for chronic disease prevention.
For course access questions, contact the teaching university’s campus coordinator. For enrollment questions, contact your home university campus coordinator.
View the Campus Coordinator Directory >>
Disability Support Services
To request accommodations for this course, contact the disability support office at your home university. You must register each semester and for each course. Read more about the Great Plains IDEA process for requesting accommodations.
Approximately two weeks before the first day of class at K-State, the K-State campus coordinator, Rachel Ohmes
, will email an instructional course access packet to students for courses taught by K-State. Using the instructional packet, students create their K-State eID and complete the K-State Course Access Form at least 5 days before the first day of class. Students meeting all deadlines for eID creation and submission will have access to K-State Online by the first day of class.
This course does not require an exam proctor.
This course does not include synchronous components.