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Nutrition and Foods

Nutrition and Foods Course Descriptions

NUTRI 300
Nutrition
3 Units
Prerequisite: None.
General Education: AA/AS Area III(b); CSU Area E
Course Transferable to UC/CSU
Hours: 54 hours LEC
This course includes the basic principles of nutrition, sources and functions of the nutrients in all stages of the life cycle, nutrition as a world problem, and consumer problems related to food. The course will emphasize topics such as weight loss, sports nutrition, food safety, the diet-disease relationship, global nutrition and analysis of special nutritional requirements and needs during the life cycle, among others. An evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods will also be completed to help students assess their own nutritional health.

NUTRI 310
Cultural Foods of the World
3 Units
Prerequisite: None
Advisory: LIBR 318
General Education: AA/AS Area VI
Course Transferable to UC/CSU
Hours: 54 hours LEC
This course compares various western and non-western culture food customs and patterns including their social, religious, economic and aesthetic significance. Ethnocentrism, gender-related stereotypes, and racism as they relate to the availability, distribution, and preparation of food throughout the world will also be compared. The nutritional status of various cultures as it relates to geographic agricultural and socioeconomic factors will be studied.

NUTRI 322
Nutrition Issues Throughout Life
3 Units
Prerequisite: NUTRI 300 with a grade of "C" or better
Advisory: LIBR 318
General Education: AA/AS Area III(b)
Course Transferable to CSU
Hours: 54 hours LEC
This course is a study of the nutritive needs of persons at various stages of the lifecycle with emphasis on special periods such as pregnancy, preschool, adolescence and aging. This course is particularly helpful to Physical Education and Early Childhood Education majors as well as those dealing with people in social agencies, such as nursing and gerontology.

NUTRI 330
Food Theory and Preparation
4 Units
Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC; 108 hours LAB
This course provides a comprehensive study of food ingredients and the basic principles and techniques involved in food preparation. It will also examine the factors that influence foods and the changes that occur in foods during preparation. The laboratory emphasizes basic cooking skills and theory applications. The emphasis in this course is on the reasons for procedures and phenomena and the prevention and/or correction of cooking failures. This is the foundation course for the beginning student in professional culinary management. Students must have an established Agency Agreement with a sponsoring site prior to the beginning of the first day of class. Contact the Career and Technology Main Office for information about the Agency Agreement. Students who have received credit for CAM 301 should consult with a counselor before enrolling in NUTRI 330.

NUTRI 340
Nutrition and Metabolism
3 Units
Prerequisite: NUTRI 300 with a grade of "C" or better
Advisory: BIOL 102, BIOL 310, CHEM 307, and LIBR 318
Course Transferable to CSU
Hours: 54 hours LEC
This course examines the structure and metabolism of carbohydrate, lipids, and proteins. Time will be spent on the discussion of the biological roles of vitamins and minerals. In addition, this course will help the student integrate the understanding of metabolic knowledge to contemporary and controversial issues in nutrition.

NUTRI 350
Community Nutrition
3 Units
Prerequisite: NUTRI 300 with a grade of "C" or better
Advisory: NUTRI 340
Course Transferable to CSU
Hours: 54 hours LEC
This course studies the theory, concepts, and philosophy affecting nutrition education and services in the community. Students will be introduced to techniques of interviewing and counseling clients and learn ways to use a variety of teaching methods to improve the nutritional status in a community and with various population groups.

NUTRI 360
Nutrition and Disease
3 Units
Prerequisite: NUTRI 340 with a grade of "C" or better
Advisory: BIOL 102 and 310
Course Transferable to CSU
Hours: 54 hours LEC
This course studies nutrition therapies and diseases. The emphasis will be on modification of diets for various dietary needs. In addition, students will examine the function of the Diet Technician and Registered Dietitian and their role in nutritional screening and assessment, plan of care, nutrition support, and patient education.

NUTRI 370
Food Service Management
3 Units
Prerequisite: None.
Course Transferable to CSU
Hours: 54 hours LEC
The course will study the organization, planning, and control of production for a quantity culinary operation. This course also examines the process and importance of food service functions such as menu planning and pricing, scheduling of staff and production, portion and temperature control, recipe standardization and scaling, and elements of culinary layout and design.

NUTRI 495
Independent Studies in Nutrition and Foods
1-3 Units
Prerequisite: None.
Course Transferable to CSU
Hours: 54 hours LEC; 54 hours LAB
An independent studies project involves an individual student or small group of students in study, research, or activities beyond the scope of regularly offered courses. See the current catalog section of "Special Studies" for full details of Independent Studies.

NUTRI 499
Experimental Offering in Nutrition and Foods
.5-4 Units
Prerequisite: None
Course Transferable to CSU
Hours: 18 hours LEC; 54 hours LAB

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