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Phytochemicals and Functional Foods

Tuesday, March 8, 2016 @ 6:00 PM (EST)
Co-Ed
Center for Culinary Arts 9722 Gayton Road RichmondVA  23233
Tuesday, March 8, 2016 @ 6:00 PM (EST)
Co-Ed
Center for Culinary Arts 9722 Gayton Road RichmondVA  23233

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Phytochemicals and Functional Foods

Mar 08 (Tuesday)

6:00 PM - 8:00 PM

Co-Ed

Center for Culinary Arts

Starting at

$69.00

Meeting Dates

Mar 08, 2016

Each Tuesday from 06:00 PM to 08:00 PM

About This Activity

Description

This course will examine phytochemicals, natural plant compounds that are believed to promote health and lend protection against heart disease, cancer, and eye problems associated with aging. You will discover the specific health benefits of phytochemicals such as beta-carotene in carrots, lutein in spinach, lycopene in tomatoes and allicin in garlic. You also will learn how functional foods such as yogurt, flaxseed and soy can improve your health. Note: This is a lecture class.


This is a lecture class. Please note that it is not permissible for persons other than those officially registered to attend this class. Substitutions without the prior approval and processing of SPCS are not permitted. In the event of inclement weather, please refer either to the University hotline (804-289-8760) or the following web link (http://alert.richmond.edu)

Subcategory

Nutrition and Food Science - Elective

Location

Center for Culinary Arts at Center for Culinary Arts

Instructor

Paula Harrison

Organizer Info

  • University of Richmond - School of Professional and Continuing Studies

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Map & Direction

Center for Culinary Arts 9722 Gayton Road RichmondVA  23233
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