Course Descriptions
NUTRI 300
Nutrition
3 Units
Prerequisite: None.
General Education: AA/AS Area III (b); CSU Area E1
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
Corequisite: NUTRI 351
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 351
Community Nutrition Practicum
3 Units
Prerequisite: NUTRI 300 with a grade of "C" or better
Corequisite: NUTRI 350
Advisory: NUTRI 340
Course Transferable to CSU
Hours: 18 hours LEC; 108 hours LAB
This course should be taken in conjunction with NUTRI 350 Community Nutrition or the equivalent from transferring colleges/universities. NUTRI 351 provides the field study and fieldwork involving practical experiences in community nutrition programs. Students will be exposed to working in the community health field such as WIC, Senior Feeding sites, Head Start, Congregate Feeding sites, among others, and depending on field placement. Students will directly interact with clients and assist in the implementation of health programs. Students must have a TB clearance and any other immunization required by the clinical facility. 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.
NUTRI 356
Preparation for a Career in Dietetics
1 Unit
Prerequisite: NUTRI 351 with a grade of "C" or better
Course Transferable to CSU
Hours: 18 hours LEC
This course is designed to provide the student with increased knowledge and understanding of the field of dietetics. The course will examine the current public policy and legislation related to the profession. An emphasis will be place on ethical and professional behaviors, the completion of a student portfolio, continuing education requirements, development of a professional development portfolio and the process of registration eligibility. This course can be taken two times for credit.
NUTRI 360
Medical Nutrition Therapy
2 Units
Prerequisite: NUTRI 340 with a grade of "C" or better
Corequisite: NUTRI 361
Advisory: BIOL 102 and 310
Course Transferable to CSU
Hours: 36 hours LEC
This course studies medical nutrition therapies as they are used in health care facilities. The emphasis will be on modification of diets for various dietary needs, nutritional screening, assessment, care plan, education, and medical charting. In addition, students will also examine the role of the Diet Technician and Registered Dietitian in the health care setting.
NUTRI 361
Medical Nutrition Therapy Practicum
4 Units
Prerequisite: NUTRI 340 and 351 with grades of "C" or better
Corequisite: NUTRI 360
Advisory: BIOL 102 and 310
Course Transferable to CSU
Hours: 216 hours LAB
This course should be taken in conjunction with NUTRI 360 Medical Nutrition Therapy or the equivalent from transferring colleges/universities. This course provides clinical experiences in dietary/nutrition departments of participating acute hospitals and/or long-term care facilities. The clinical experience is performed under the provision of a Registered Dietitian or authorized persons. Students must have a TB clearance and any other immunization required by the clinical facility. 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.
NUTRI 370
Food Service Management
2 Units
Prerequisite: None.
Corequisite: NUTRI 380
Course Transferable to CSU
Hours: 36 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 380
Food Service Practicum
4 Units
Prerequisite: CAM 301 or NUTRI 330 with a grade of "C" or better
Corequisite: NUTRI 370
Course Transferable to CSU
Hours: 18 hours LEC; 162 hours LAB
This course should be taken in conjunction with NUTRI 370 or the equivalent from transferring colleges/universities. The course is designed to provide students with the field study and fieldwork involving practical experiences in food service facilities. This course includes 162 hours of clinical experience in the dietary departments of participating acute hospitals, long-term care facilities, and/or other large food production sites. The clinical experience is performed under professional supervision. Students are required to have TB clearance and any other immunization required by the clinical facilities. 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.
NUTRI 495
Independent Studies in Nutrition and Foods
1-3 Units
Prerequisite: None
Course Transferable to CSU
Hours: 18 hours LEC; 54 hours LAB
NUTRI 499
Experimental Offering in Nutrition and Foods
.5-4 Units
Prerequisite: None
Course Transferable to CSU
Hours: 18 hours LEC; 54 hours LAB