Nutrition: CD-ROM, Unit three in the series looks at nutrition and begins with the components of a healthy diet. Basic human requirements are outlined along with diet and basal metabolic rates, life cycle requirements, and diet requirements in animals. Lesson two focuses on the breakdown of food into chemical components, carbohydrates, starches, proteins, and vitamins, etc. Users continue in lesson three with a look at the digestive system, its operations on food, the chemical products of digestion, and comparative mammal systems. Food technology is explored in lesson four, with an examination of food handling and preparation, storage, temperature control, additives, and benefits and risks. Finally, lesson five completes the program with a look at malnutrition. It seeks to define the problem and the effects of deficient diets, harmful diets, animal diets, and diet imbalances.

SCIENCE


			Nutrition

Unit three in the series looks at nutrition and begins with the components of a healthy diet. Basic human requirements are outlined along with diet and basal metabolic rates, life cycle requirements, and diet requirements in animals. Lesson two focuses on the breakdown of food into chemical components, carbohydrates, starches, proteins, and vitamins, etc. Users continue in lesson three with a look at the digestive system, its operations on food, the chemical products of digestion, and comparative mammal systems. Food technology is explored in lesson four, with an examination of food handling and preparation, storage, temperature control, additives, and benefits and risks. Finally, lesson five completes the program with a look at malnutrition. It seeks to define the problem and the effects of deficient diets, harmful diets, animal diets, and diet imbalances.
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