NUTRITION

School of Agriculture and Industrial Technology

NUTRITION (NUTR)

NUTR-10 NUTRITION

3 units: 3 hours lecture
CSU & UC Transferable
(C-ID NUTR 110)
(CSU breadth area E)
Advisory: ENGL-01A.

This course presents an in-depth study of the essential nutrients and their functions, and the chemical composition of foods and their utilization in the body. It includes discussion on the nutritional values of foods, current topics in nutrition and nutritional needs throughout the life cycle. The relationship between diet and diseases will also be covered. (02/22

NUTR-12 CULTURE AND CUISINE OF THE WORLD

3 units: 2.5 hours lecture, 1.5 hours lab.
CSU Transferable Only
(CSU breadth area D)
Advisory: ENGL-01A.

This course will explore both traditional and contemporary food customs and cultures of people around the world. Comparisons of food patterns related to social, religious, economic, and geographic significance will be studied. The availability, distribution and preparation of food throughout the world is considered as well as nutritional status of various cultures as it relates to agricultural, food safety and health factors. Opportunities to explore cultural food identity and experiences will be offered. (11/20)

NUTR-20 PRINCIPLES OF FOODS

3 units: 2 hours lecture, 3 hours lab.
CSU Transferable Only
(C-ID NUTR 120)
Advisories: ENGL-01A; NUTR-44.

This course will study the application of food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutritional values. (05/21)

NUTR-24 WORK EXPERIENCE IN NUTRITION

1-8 Units
CSU Transferable Only

This course enables students to earn college credit for learning or improving skills or knowledge on-the-job within the field of nutrition. Fifty-four (54) hours, either paid or volunteer, are required per unit of credit attempted. Students must have an established work site in nutrition before to enrolling in the course. (02/24)

NUTR-25 INTRODUCTION TO NUTRITION AND HOSPITALITY CAREERS

1 units: 1 hour lecture.
CSU Transferable Only

This introductory course will orient students to careers in the culinary, dietetics, food service management and food science field. An overview of both educational and experiential requirements for professionals as well as ethics will be presented. Students will prepare portfolios, research professional organizations, and nutrition and food information literacy. In addition, students planning on taking field experience and/or volunteer work in the field will complete necessary background checks, locate and complete vaccination records and other additional requirements. (11/20)

NUTR-37 NUTRITION AND HOSPITALITY FIELD EXPERIENCE

3 units: 0.5 hour lecture, 8 hours lab.
CSU Transferable Only
One-way corequisites: NUTR-42, NUTR-44, NUTR 45.
Limitation on enrollment: 1) physical within past 6 months 2) negative TB screening test within past 6 months or negative chest x-ray within past year 3) proof of current immunizations 4) criminal background clearance 5) drug screening

This course is designed to help students learn problem solving and communication skills in a professional working environment. The student is engaged in on-the-job learning activities under the supervision of a Certified Dietary Manager, Registered Dietitian, Production Supervisor or Executive Chef and Nutrition Professor. Learning objectives are established based on the competencies defined in the Certifying Board for Dietary Managers Exam Content Outline. Students rotate through experiences in healthcare facilities, schools and professional production kitchens. Students will be required to follow dress standards required by the facility in which they work. This course is recommended at or near the completion of the Nutrition or Culinary Management Program. (02/22)

NUTR-40 FOOD SERVICE MANAGEMENT

3 units: 3 hours lecture.
CSU Transferable Only
Advisories: NUTR-45; ENGL-01A.

This course covers the principles of menu planning for a variety of food service operations including childcare, schools, hospitals, eldercare, and restaurants. Emphasis is on multicultural and healthful menus as well as menu management, marketing and the significance of the menu in diverse settings. (05/21)

NUTR-41 INFANT AND TODDLER FEEDING (ALSO: CLDV-41)

1 unit: 1 hour lecture.
CSU Transferable Only

This course focuses on feeding typical and atypical developing infants beginning at birth with breast milk, formulas, first foods and progresses to textures and foods appropriate for the toddler. Course focuses on how to feed a baby, prevent baby bottle tooth decay and choking prevention. Students will learn about appropriate snacks, food safety aspects and food preparation for children with varying needs. Finally students will have the opportunity to design an age appropriate menu meeting the Child Care Food Program Guidelines. This course is recommended for child development and foods and nutrition students (12/22)

NUTR-42 FOOD PRODUCTION MANAGEMENT

3 units: 2.5 hours lecture, 1.5 hours lab.
CSU Transferable Only
One-way corequisites: NUTR-44.

This course addresses the planning and preparation for quantity food service operations. The focus is on food production, menu development, recipe standardization, equipment and layout , and supervisory functions. Principles and procedures for the management of institutional, restaurant and catering food service settings are reviewed. (05/21)

NUTR-43 CHILDREN AND WEIGHT CONCERNS

1 unit: 1 hour lecture.
CSU Transferable Only

This course is designed to provide an overview of the problem of childhood obesity. Students will explore reasons for the epidemic in our country and review the trends. Factors including pressure by the media and the connection to eating disorders will be studied. Students will look at the role of the family, school and community in addressing childhood obesity. This course is recommended for Foods, Nutrition and Child Development. (12/22)

NUTR-44 FOOD SAFETY AND SANITATION

2 units: 2 hours lecture.
CSU Transferable Only

This beginning course is designed to teach basic food safety principles of personal and institutional sanitation. This includes the proper storage, preparation, and service as well as HACCP,food allergies, regulatons and pest management. An emphasis is placed on the Supervisor’s role in maintaining high standards for these principles. This course meets the California Retail Food Code requirement section numbers 113947.1 through 113947.6. This course is required by the Dietary Service Supervisory and Certified Dietary Manager Programs. Students in those programs are required to take and pass the ServSafe Food Handler and ServSafe Manager Exam or equivalent. This course is highly recommended to those interested in working in Food Service industry as well as application to lifelong learning. (02/22)

NUTR-45 INTRODUCTION TO MEDICAL NUTRITION THERAPY

2 units: 2 hours lecture.
CSU Transferable Only
Advisory: ENGL-01A.

This course is designed to acquaint students with therapeutic and modified diets used in health care facilities. Topics include nutrition for disease states as well as normal nutrition needs. Students will become familiar with principles of nutrition intervention and client care. Students will be able to evaluate menus to meet the nutritional needs of patients. Cultural considerations and the management of long term care residents will be emphasized. This course is required for the student planning a career in food service supervision and plans to become a Certified Dietary Manager. It is especially beneficial for those planning employment in health care institutions and is recommended for nursing students. (05/21)

NUTR-46 SPORTS AND EXERCISE NUTRITION

3 units: 3 hours lecture.
CSU Transferable Only
Advisory: ENGL-01A.

This course focuses on examining the effect of diet on physical performance. Students will have the opportunity to evaluate an athlete’s dietary intake and physical activity. The subjects of nutritional supplements, sports drinks, and carbohydrate loading will also be presented. This course is required for Kinesiology Personal Training Certificate Program, and is an elective course for Nutrition and Foods majors. (11/19)

NUTR-50 BAKING BASICS AND BUSINESS

1.5 units: 1 hour lecture,1.5 hours lab.

This is a course designed to introduce basic bakery production. With the growing interest and demand in the food industry it is imperative that students are introduced to basics of food safety practices, quantifying recipes and understand the business sense to provide a quality product. This lecture and laboratory class will plan baked items to prepare, consider costs involved making that product and prepare various products. Sensory evaluation techniques and quality control will be taught and practiced. (11/20)

NUTR-52N FUEL YOUR BODY FOR SUCCESS: THE LINK BETWEEN FOOD, QUALITY SLEEP, AND SUCCESS (ALSO: MGMT-52N)

0.5 unit: 0.5 hour lecture.

This course focuses on how healthy eating and quality sleep can help your energy level, work performance, and overall health. students will have an opportunity to evaluate their own eating and sleep habits and strategize on how to make improvements. The subjects of microbiome/gut health, meal planning and creating a healthy work environment will also be presented. This course is recommended for Nutrition and Foods majors and individuals wanting to improve their health, productivity, and well-being. Pass/No Pass only. (5/20)