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FNH 250 99C (Distance Education)
Nutrition Concepts and Controversies
Fundamental concepts and principles of human nutrition applied to current nutrition issues.
This course is eligible for Credit/D/Fail grading.
To determine whether you can take this course for
Credit/D/Fail grading, visit the
website. You must register in the course before you can select the Credit/D/Fail grading option.
(Jan 03, 2018 to Apr 06, 2018)
Cr/D/F Grading Change Dates
Last day to change between Credit/D/Fail and percentage grading
(grading options cannot be changed after this date):
January 17, 2018
|Last day to withdraw without a W standing :
||January 17, 2018
|Last day to withdraw with a W standing
(course cannot be dropped after this date) :
|February 09, 2018
Note: this section is blocked from registration. Check the comments for details or contact the department for further details.
||No Scheduled Meeting
|Total Seats Remaining:||3|
|General Seats Remaining:||0|
|Restricted Seats Remaining*:||3|
| *These seats are reserved for students who meet one of the following sets of restrictions:|
- not in any of these programs: BSFN
in year: >1
- in one of these programs: BSFN
in one of these faculties: LFS
in year: >1
FNH 250 99A is currently blocked from registration - if you wish to be considered for this course, please register onto the waitlist FNH 250 2W1. This section of the course is ONLINE- distance education. Your instructor and course support staff will contact you by email prior to and during the course. Please ensure you have a valid email. You will need your Campus Wide Login (CWL) to login to your course at https://www.elearning.ubc.ca/ . Course materials must be ordered or picked up at the UBC Bookstore. More information can be found under Distance Learning at : http://ctlt.ubc.ca/ Where applicable, please visit this site for examination information: http://www.students.ubc.ca/coursesreg/exams/ Please register in the waitlisted section 2W1 if the course is full
|Information for the books required for this section is not available.|