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Nutrition

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Associate Degrees for Transfer

A.S.-T. in Nutrition and Dietetics

The Associate in Science in Nutrition and Dietetics for Transfer degree provides students with a major that fulfills the general requirements of the California State University for transfer to baccalaureate degree programs in nutrition and dietetics. Students with this degree will receive priority admission with junior status to the California State University system. The Associate in Science in Nutrition and Dietetics for Transfer is comprised of lower division coursework typically required by CSU institutions. Students must complete the following Associate Degree for Transfer requirements (Pursuant to SB1440, §66746):

• 60 semester or 90 quarter CSU-transferable units

• the California State University-General Education-Breadth pattern (CSU GE-Breadth); OR the Intersegmental General Education Transfer Curriculum (IGETC) pattern

• a minimum of 18 semester or 27 quarter units in the major or area of emphasis as determined by the community college district

• obtain a minimum grade point average (GPA) of 2.0

• earn a grade of C or better in all courses required for the major or area of emphasis

Upon successful completion of the Associate in Science in Nutrition and Dietetics for Transfer degree requirements, students will be guaranteed admission to the CSU system with junior status and will not have to repeat lower division coursework.

Each California State University may have slightly different requirements for transfer so it is critical for students to work with their counselors to develop individual academic plans.

Catalog Date: August 1, 2024

Degree Requirements

Course Code	Course Title	Units
Core:
NUTRI 300	Nutrition	3
BIOL 440	General Microbiology	4
CHEM 400	General Chemistry I	5
PSYC 300	General Principles (3)	3
List A:
A minimum of 8 units from the following:		8¹
CHEM 420	Organic Chemistry I (5)
BIOL 430	Anatomy and Physiology (5)
and BIOL 431	Anatomy and Physiology (5)
STAT 300	Introduction to Probability and Statistics (4)
or ECON 310	Statistics for Business and Economics (3)
or PSYC 330	Introductory Statistics for the Behavioral Sciences (3)
List B:
CHEM 401	General Chemistry II	5
Total Units:		28

¹If BIOL 430 is selected, BIOL 431 must also be selected as the second course taken.

The Associate in Science in Nutrition and Dietetics for Transfer (AS-T) degree may be obtained by completion of 60 transferable, semester units with a minimum overall grade point average (GPA) of 2.0, including (a) a minimum grade of "C" (or "P") for each course in the major or area of emphasis described in the Required Program, and (b) either the Intersegmental General Education Transfer Curriculum (IGETC) or the California State University General Education-Breadth Requirements.

Enrollment Eligibility

To be eligible for enrollment in the program, the student must meet the following criteria:

Have access to the Internet
Be familiar with word processing, PowerPoint, retrieving and attaching electronic documents and using the world wide web
Have self-discipline, motivation, and the ability to complete required assignments on schedule.

Enrollment Process

Eligible students are selected for the program according to the following steps:

Admission to the college
Contact CRC Nutrition and Foods Program Counselor regarding the specific transferrable requirements for the individual universities.

Student Learning Outcomes

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

PSLO 1: Explain the principles of nutrition and its effect on health
PSLO 2: Demonstrate a fundamental understanding of health behaviors on nutritional and health status

Career Information

Upon successful completion of a baccalaureate degree in nutrition or dietetics include positions as dieticians, nutritionists and dietetic technicians in hospitals/nursing homes, school food services, other health related facilities, college food service, industry food service, restaurants, public health agencies, nutrition programs, WIC programs, Meals on Wheels, health clubs, weight management clinics, community wellness centers, food companies, contract food management companies, and food distribution companies.

Associate Degrees

A.S. in Nutrition and Foods

CRC’s Department of Nutrition and Foods offers an Associate's Degree Program that is challenging, accessible, and rewarding. The program provides opportunities to master the knowledge and skills required for transfer to a didactic program in dietetics or a four-year degree in nutrition and foods.

Highlights include:

* Online nutrition courses

* Sustainable nutrition course offerings

* Collaborations between CRC Culinary and Agriculture disciplines

Note to Transfer Students:

If you are interested in transferring to a four-year college or university to pursue a Bachelor’s degree in this major, it is critical that you meet with a CRC counselor to select and plan the courses for your major. Schools vary widely in terms of the required preparation. The courses that CRC requires for an Associate’s degree in this major may be different from the requirements needed for the Bachelor’s degree.

Catalog Date: August 1, 2024

Degree Requirements

Course Code	Course Title	Units
First Year (Fall):
NUTRI 300	Nutrition	3
CHEM 305	Introduction to Chemistry (5)	5¹
or CHEM 400	General Chemistry I (5)
BIOL 308	Contemporary Biology (3)	4
and BIOL 309	Contemporary Biology Laboratory (1)
First Year (Spring):
BIOL 102	Essentials of Human Anatomy and Physiology (4)	4 - 5²
or BIOL 430	Anatomy and Physiology (5)
NUTRI 310	Cultural Foods of the World (3)	3
PSYC 300	General Principles	3
Second Year (Fall):
NUTRI 370	Food Service Management (3)	3
CAM 306	Culinary Sanitation & Safety	2
NUTRI 322	Nutrition Issues Throughout Life	3
Second Year (Spring):
NUTRI 331	Plant-Based Food Principles and Preparation	3
NUTRI 340	Nutrition and Metabolism	3
NUTRI 350	Community Nutrition	3
Total Units:		39 - 40

¹CHEM 305, 400 transferable to CSUS Didactic Program

²BIOL 430 transferable to CSUS Didactic Program

The Nutrition and Foods Associate in Science (A.S.) degree may be obtained by completion of the required program, plus general education requirements, plus sufficient electives to meet a 60-unit total. See CRC graduation requirements.

Student Learning Outcomes

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

PSLO 1: Demonstrate independent learning and effective communication skills
PSLO 2: Explain the principles of nutrition and its effect on health
PSLO 3: Demonstrate a fundamental understanding of health behaviors on nutritional and health status
PSLO 4: Demonstrate a fundamental understanding of food service management function
PSLO 5: Compare the effectiveness of various management styles
PSLO 6: Interpret current nutrition research

Career Information

Hospitals/nursing homes, school food services, other health related facilities, college food service, industry, restaurant, public health agencies, nutrition program, WIC programs, Meals on Wheels, health clubs, weight management clinic, community wellness centers, food companies, contract food management companies, food distribution companies. Some career options may require more than two years of college study. Classes beyond the associate degree may be required to fulfill some career options or for preparation for transfer to a university program.

Certificates of Achievement

Nutrition and Foods, Community Nutrition Certificate

This certificate advances student's understanding of the interaction between nutrition and health, keeping food safe in communities, and nutrition as a social justice issue. The focus is on community well-being through a nutrition and food lens. Students will gain knowledge in the nutrition needs of individuals throughout the lifecycle, cultural influences on food intake, community programs and policies that address nutrition-related issues, and the safe handling of food. After completing the classes for this certificate, students may apply credits toward CRC's Nutrition and Foods associate's degree program. Students earning this certificate are not qualified to practice medical nutrition therapy.

Catalog Date: August 1, 2024

Certificate Requirements

Course Code	Course Title	Units
NUTRI 300	Nutrition	3
NUTRI 310	Cultural Foods of the World	3
NUTRI 322	Nutrition Issues Throughout Life	3
NUTRI 350	Community Nutrition	3
NUTRI 370	Food Service Management	3
CAM 306	Culinary Sanitation & Safety	2
Total Units:		17

Enrollment Eligibility

To be eligible for enrollment in the program, the student must meet the following criteria:

Have consistent access to wifi to engage with online course management system and communication.
Be familiar with retrieving and attaching electronic documents and using the Internet.
Exhibit time management and self motivation in an online learning environment.

Student Learning Outcomes

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

PSLO 1: Exhibit the specialized communication skills required for work in community nutrition settings
PSLO 2: Explain the principles of nutrition and its effect on health
PSLO 3: Demonstrate a fundamental understanding of health behaviors on nutritional and health status

Career Information

Upon further academic study, students would be qualified for positions in hospitals/nursing homes, school food services, other health related facilities, college food service, industry, restaurant, public health agencies, nutrition programs, WIC (Women, Infants & Children) programs, Elderly Nutrition programs, health clubs, weight management clinics, community wellness centers, food companies, contract food management companies, food distribution companies. These career options may require more than the certificate and two years of college study. Classes beyond the associate degree may be required to fulfill some career options or for preparation for transfer to a university program.

Plant-Based Nutrition and Sustainable Agriculture Certificate

The Plant-Based Nutrition and Sustainable Agriculture Certificate Program brings farm-to-fork into the classroom. It provides the science that supports the benefits of whole plant-based foods to the health of the individual as well as the environment. Students will gain knowledge in the function of plant-based foods towards the treatment and prevention of chronic diseases. The program addresses the environmental and social concerns with strategies and principles of sustainable agriculture. Students will master the theories and skills of plant-based food preparation bringing the food to the fork and into everyday food choices.

Contact the CRC Nutrition and Foods, Horticulture, and/or Ag Counselor regarding transferable courses.

Catalog Date: August 1, 2024

Certificate Requirements

Course Code	Course Title	Units
NUTRI 303	Plant-Based Nutrition	3
NUTRI 331	Plant-Based Food Principles and Preparation	3
HORT 313	Sustainable Agriculture	3
Total Units:		9

Student Learning Outcomes

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

PSLO 1: Demonstrate independent learning and effective communication skills.
Demonstrate responsibility for personal action and choices.
Communicate effectively both orally and in writing.
PSLO 2: Explain the principles of nutrition and its effect on health.
Relate the dietary causes of chronic diseases.
Evaluate the role of plant-based foods on health and the environment.
PSLO 3: Demonstrate a fundamental understanding of health behaviors on nutritional and health status.
Schematize the effects of personal food choice on health, the environment and public policy.
PSLO 4: Basic and advanced plant science/horticulture skills development and improvement.
Demonstrate and apply the theories of sustainable and organic agriculture.
Demonstrate a fundamental understanding of soils, soil development, soil building and preparation and sustainable soil management.
Demonstrate a fundamental understanding of hydraulics and irrigation design, installation, and water management principles and practices.
Create agriculture design concepts based on sound, sustainable soil management, water conservation, construction and maintenance, and integrated pest management best practices.
PSLO 5: Effectively and accurately prepare and analyze raw ingredients and prepared foods.
Evaluate food through sensory evaluation of texture, taste, color, presentation, smell and umami.
Identify optimal cooking procedures/heat transfer to maximize nutrient content as well as the quality of the ingredients and dish as a whole.
Analyze quality defects in cooked products and specify possible errors in techniques or ingredient selection.
PSLO 6: Implement proper sanitary and safety techniques.
Demonstrate appropriate food handling and sanitary techniques.
Utilize kitchen tools/equipment appropriately.

Career Information

In restaurants, food service facilities, farms, urban farms, sustainable/organic farms, school garden, health education. Some of these career options may require more than the certificate and two years of college study. Classes beyond the associate degree may be required to fulfill some career options or for preparation for transfer to a university program.

Nutrition (NUTRI) Courses

NUTRI 299 Experimental Offering in Nutrition and Foods

Units:0.5 - 4
Prerequisite:None.
Catalog Date:August 1, 2024

NUTRI 300 Nutrition

Units:3
Hours:54 hours LEC
Prerequisite:None.
Transferable:CSU; UC
General Education:AA/AS Area III(b); CSU Area E1
C-ID:C-ID NUTR 110
Catalog Date:August 1, 2024

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.