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Nutritional Sciences & Toxicology

As climate changes and environmental degradation intensifies in these tumultuous times, interdisciplinary training in the social, economic, policy, and scientific fields has never been more vital to preserving our societies and ecosystems. Enroll in Summer Courses today!

To learn more about enrollment, visit the Summer Sessions website or see the Summer Sessions FAQ. For a full schedule of Summer courses, visit the UC Berkeley Catalog of Classes. International students are encouraged to apply. The Summer Sessions has decided to waive the $400 International Student Services Fee this year. Asynchronous classes will be noted in the UC Berkeley Academic Catalog.

NUSCTX 10

Introduction to Human Nutrition Class #13524, 5/28 - 7/2 and 7/6 - 8/14 MTuTh 10am-12pm (3 units)

What are the connections between diet and health, and the response of the human body to diet and food? An overview of the interplay between nutrients, including macro and micro nutrients, water, phytochemicals, and alcohol and human physiological and behavioral responses. Learn to make informed decisions about nutritional needs and problems.

NUSCTX 30

Sports Nutrition Class #13568, 7/6 - 8/14 MTuTh 1-4pm (3 units)

A survey course emphasizing the relationships among diet, physical activity, and health; exploration of the changes in the metabolism of carbohydrates, lipids, protein and water; discussion of the function of vitamins and minerals; practical application of evidence- based dietary recommendations for common sports and varying physical intensities.

Asynchronous Online Course:

NUSCTX W104

Food, Culture, and the Environment ACClass #13543, time tbd (3 units)

Instructor: Kristen Rasmussen

Why do we eat what we eat? Historical, ecological, socioeconomic, biological, political, and cultural environments shape the human diet. An American Cultures course, we will discuss cuisines from a variety of different countries and regions, with a specific focus on those in America, and examine how race and ethnicity affect diet, food access, and the human relationship with food.