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Nutrition and Foods

Course Descriptions

Course Descriptions

NUTRI 300 Nutrition

Units: 3

Hours: 54 hours LEC

Prerequisite: None.

Transferable: CSU; UC

CID: C-ID NUTR 110

This course studies the basic science of human nutrition and its application to health and chronic diseases. It examines the sources and functions of micro- and macronutrients nutrients, including digestion, absorption, and transportation. Emphasis is placed on the health implications associated with dietary patterns, phytonutrient intake, consumption of whole foods, the impact of processing, and consequences of under and overconsumption. The course will also include topics such as nutrition as a world and consumer problem, weight loss, sports nutrition, food safety, and the diet-disease relationship, among others. An evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods will be completed to help students assess their own nutritional health.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate independent learning and effective communication skills.

NUTRI 303 Plant-Based Nutrition

Units: 3

Hours: 54 hours LEC

Prerequisite: None.

Transferable: CSU

This course studies the science of plant-based nutrition and its application to health promotion, chronic disease reduction and the sustainability of the environment. It examines the sources and functions of micro- and macronutrients in plant foods and how the body digests, absorbs, transports and stores them. Emphasis is placed on the health implications associated with the standard American dietary intake, phytonutrient intake, whole foods/plant foods consumption, the impact of processing, and consequences of under and overconsumption. The course will also include topics on how plant-based nutrition significantly reduces the ecological footprint, how food choice can influence public policy, weight loss, food safety, and the diet-disease relationship, among others. An evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods will be completed to help students assess their own plant-based nutritional health.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate independent learning and effective communication skills.

NUTRI 310 Cultural Foods of the World

Units: 3

Hours: 54 hours LEC

Prerequisite: None.

Advisory: LIBR 318

Transferable: CSU; UC

This course compares various western and non-western culture food customs and patterns including their social, religious, economic and aesthetic significance. The nutritional status of various cultures as it relates to geographic agricultural and socioeconomic factors will be explored. Ethnocentrism, gender-related stereotypes, and racism as they relate to the availability, distribution, and preparation of food throughout the world will also be compared.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate independent learning and effective communication skills

NUTRI 322 Nutrition Issues Throughout Life

Units: 3

Hours: 54 hours LEC

Prerequisite: NUTRI 300 with a grade of "C" or better

Advisory: LIBR 318

Transferable: CSU

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.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate independent learning and effective communication skills

NUTRI 331 Plant-Based Food Principles and Preparation

Units: 3

Hours: 36 hours LEC; 54 hours LAB

Prerequisite: None.

Advisory: ENGWR 51 and MATH 20 with grades of "C" or better

Transferable: CSU

This course provides a comprehensive study of plant-based food ingredients and the basic principles and techniques involved in plant-based food preparation. Students will examine the factors that influence taste and the changes that occur in foods during preparation. In the laboratory, basic cooking skills and theoretical applications will be emphasized. Additionally, importance is placed on the reasons for recipe procedures and the prevention and correction of cooking failures.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate independent learning and effective communication skills.

NUTRI 340 Nutrition and Metabolism

Units: 3

Hours: 54 hours LEC

Prerequisite: NUTRI 300 with a grade of "C" or better

Advisory: BIOL 102, BIOL 310, CHEM 307, and LIBR 318

Transferable: CSU

This course examines the chemical structure and metabolism of carbohydrate, lipids, and proteins. Emphasis is placed on the biological roles of vitamins and minerals, metabolic pathways and its relation to overall health. In addition, this course will help the student integrate the understanding of metabolic knowledge to contemporary and controversial issues in nutrition.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate independent learning and effective communication skills.

NUTRI 350 Community Nutrition

Units: 3

Hours: 54 hours LEC

Prerequisite: NUTRI 300 with a grade of "C" or better

Advisory: NUTRI 340

Transferable: CSU

This course studies the theory, concepts, and philosophy affecting nutrition education and services in the community. Students will be introduced to programs, policies, and institutions that influence nutrition services at local, state and national levels throughout the lifespan, with special emphasis on infants and children as well as the elderly. Students will learn about epidemiology and its application in nutrition research and explore examples of how a variety of teaching methods can improve the nutritional status in a community and with various population groups.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate independent learning and effective communication skills.

NUTRI 370 Food Service Management

Units: 3

Hours: 54 hours LEC

Prerequisite: None.

Transferable: CSU

The course will study the organization, planning, and control of production for a quantity food service operation. This course also examines the process and importance of food service functions such as leadership, human resource management and employee inservice training, menu planning and pricing, scheduling of staff and production, portion and temperature control, recipe standardization and scaling, basic tenants of food and equipment safety and sanitation, and elements of culinary layout and design.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate independent learning and effective communication skills.

NUTRI 495 Independent Studies in Nutrition and Foods

Units: 1 - 3

Hours: 54 - 162 hours LAB

Prerequisite: None.

Transferable: CSU

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.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO #1: Actively engage in intellectual inquiry beyond that required in order to pass a course of study (College Wide Learning Outcome – Area 4).