This class was tough.
This is by far the most challenging course that I took during my academic career as an undergraduate student, but most insightful when studying other science and health subjects. I feel proud to recommend this course knowing that I passed it, although it wasn't easy.
I learned that food is chemistry; they coincide with one another at the molecular level and understanding how food functions biochemically in the human body is fundamental to understanding how food breaks down, and why diseases occur in relation to food intake or lack of food intake. I wish I knew how much chemistry, in a biological fashion, integrates with nutrition and could've appreciated the subject more than I did when I first took organic chemistry as a course.
Hours per week:
Advice for students:
I worked hard studying and doing chemistry problems constantly. A lot of structure and reaction drawings, making note cards, in-class participation, and textbook reading are the best ways to succeed in this class and learn about organic chemistry. If you are a science lover, or at least appreciate the subject, it will grow on you once you master it. I'm not a master, but I like it more than I did before I started learning about it. This is because it relates so much to my field of study, Nutrition and Dietetics, which is a subject I do love learning about because it will always be a part of my life. Indeed, life is about living and learning, and because chemistry embodies both, I recommend it to students. It is a challenging subject, but worth the knowledge once obtained.