Course Website Locator: nut214-01

Harvard School of Public Health

The following course websites match your request:

Fall 2007

Dr. M. Wessling-Resnick, Members of the Program in Nutritional Biochemistry
5 credits for the Fall semester; 5 credits for the Spring semester
Laboratories. Fifteen hours minimum each week.

Students rotate through the laboratories (one each period) of faculty members in the Nutritional Biochemistry Program in order to learn current techniques applied to nutritional, cellular, and biochemical research. Students present oral and written reports on the research they have completed to the Nutrition faculty one rotation per quarter.
Course Note: Generally limited to Nutritional Biochemistry students in the Department of Nutrition; must register for course in each appropriate semester; signature of instructor required. Ordinal grading option only. (5.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.

Fall 2006

Dr. M. Wessling-Resnick, Members of the Program in Nutritional Biochemistry
5 credits for the Fall semester; 5 credits for the Spring semester
Laboratories. Fifteen hours minimum each week.

Students rotate through the laboratories (one each period) of faculty members in the Nutritional Biochemistry Program in order to learn current techniques applied to nutritional, cellular, and biochemical research. Students present oral and written reports on the research they have completed to the Nutrition faculty one rotation per quarter.
Course Note: Generally limited to Nutritional Biochemistry students in the Department of Nutrition; must register for course in each appropriate semester; signature of instructor required. Ordinal grading option only. (5.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.

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