Catalog 2019-20

Nutrition and Foods

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.

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 431 Anatomy and Physiology  (5)
  and BIOL 430 Anatomy and Physiology  (5)
STAT 300 Introduction to Probability and Statistics  (4)
  or PSYC 330 Introductory Statistics for the Behavioral Sciences  (3)
  or ECON 310 Economic Statistics  (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.

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

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.

Degree Requirements

Course Code Course Title Units
First Year (Fall):
CHEM 305 Introduction to Chemistry  (5) 51
  or CHEM 400 General Chemistry I  (5)
NUTRI 300 Nutrition 3
CAM 301 Food Theory and Preparation  (4) 4
BIOL 102 Essentials of Human Anatomy and Physiology  (4) 4 - 52
  or BIOL 430 Anatomy and Physiology  (5)
First Year (Spring):
NUTRI 310 Cultural Foods of the World  (3) 3
BIOL 310 General Biology 4
Second Year (Fall):
PSYC 300 General Principles 3
NUTRI 322 Nutrition Issues Throughout Life 3
NUTRI 370 Food Service Management  (3) 3
Second Year (Spring):
NUTRI 340 Nutrition and Metabolism 3
NUTRI 350 Community Nutrition 3
Total Units: 38 - 39

1* Chem 305, 400 are transferable to CSUS Didactic Program

2BIOL 430 - transferable to CSUS Didactic Program

Enrollment Eligibility

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

  • Have access to the Internet
  • Have an e-mail account
  • 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 transferable courses.

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.

Certificate of Achievement

Nutrition and Foods, Community Nutrition Certificate

This certificate advances student's understanding of the interaction between nutrition and health. The focus is on community wellness through dietary choices, as they relate to nutrition needs of individuals throughout the lifecycle, cultural influences, community programs targeted at addressing nutrition-related issues and basic food preparation techniques. 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.

The Nutrition department offers courses both on-campus and online to accommodate varying students' needs.

Certificate Requirements

Course Code Course Title Units
NUTRI 300 Nutrition 3
CAM 301 Food Theory and Preparation 4
NUTRI 310 Cultural Foods of the World  (3) 3
NUTRI 350 Community Nutrition 3
NUTRI 322 Nutrition Issues Throughout Life 3
Total Units: 16

Enrollment Eligibility

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

  • Have access to the Internet
  • Have an e-mail account
  • 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 transferrable courses

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

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 program, WIC programs, Meals on Wheels, health clubs, weight management clinic, 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.

Nutrition and Foods (NUTRI) Courses

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).

Full-time Faculty

Timaree Hagenburger
Timaree Hagenburger
Office: WINN 215-I
Phone: (916) 691-7902
E-mail: hagenbt@crc.losrios.edu
Dana Wassmer.
Dana Wassmer
Office: WINN 215F
Phone: (916) 691-7514
E-mail: WassmeD@CRC.losrios.edu

Adjunct Faculty

Julie Boarer-Pitchford
Alison Dimond
Desiree Rojo
Irene Roltsch

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.