Nutrition & Food (NF)

NF 1  Introduction to Nutrition as a Career

1.5 Units (Degree Applicable, CSU)
Lecture: 27   
Prerequisite: NF 10, or NF 25, or NF 25H

Careers in dietetics, food science, and the food industry. Includes program requirements for nutrition and dietetics majors, career opportunities, professional organizations, ethics, and future directions. Students should be considering a major in nutrition, dietetics, nutrition science, or food science upon transfer. Field trips may be required.

NF 10  Nutrition for Health and Wellness

3 Units (Degree Applicable, CSU)
Lecture: 54   
Prerequisite: Eligibility for ENGL 68

Principles of nutrition and their relationship to optimum health and wellness. Emphasizes nutrient needs, food selection, and weight control during the various life stages from prenatal to adult. Student food intake is evaluated several ways including computer diet analysis. This course is intended for non-health science majors.

TermCRNCourse TitleDayTimeInstructorLocation
Winter 201730327NF:10TR1:20pm - 5:35pmN. Berenji19B-9
Winter 201730328NF:10MW7:30am - 11:45amC. Cammayo19B-9
Winter 201730329NF:10TR7:30am - 11:45amC. Cammayo19B-9
Winter 201731023NF:10TR5:45pm - 10:00pmJ. Hass19B-9

NF 12  Sports Nutrition

3 Units (Degree Applicable, CSU, UC)
Lecture: 54   
Prerequisite: Eligibility for ENGL 68

Principles of nutrition are studied and applied to the athlete and active individuals. Includes macro and micro nutrient intakes, hydration, pre and post event food choices, supplements and ergogenic aids, body composition, weight loss/gain. This course also examines the cultural, sociological, and psychological influences related to nutrition, fitness and athletic achievement.

NF 20  Principles of Food with Lab

3 Units (Degree Applicable, CSU)
Lecture: 36   Lab: 54
Prerequisite: Eligibility for ENGL 68 and Eligibility for MATH 50

Application of food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food.

NF 25  Introduction to Nutrition Science

3 Units (Degree Applicable, CSU, UC)
Lecture: 54   
Prerequisite: Eligibility for ENGL 68

Scientific concepts of nutrition related to the function of nutrients and current health issues with emphasis on individual needs. Topics include: functions and sources of nutrients; scientific principles to analyze and evaluate nutrition information; Dietary Guidelines and current nutrition recommendations; digestion, absorption, and metabolism; health, fitness, and disease; and nutrition in the life span. Students will record their diet, analyze its composition, and evaluate its nutrient content.

TermCRNCourse TitleDayTimeInstructorLocation
Winter 201730330NF:25TR1:20pm - 5:35pmA. Alvarado19B-7
Winter 201730331NF:25T1:20pm - 5:35pmT. Basile21J-2
Winter 201730332NF:25T5:45pm - 10:00pmT. Basile21J-2
Winter 201730333NF:25MW5:45pm - 10:00pmNotEntered-XXXX

NF 25H  Introduction to Nutrition Science - Honors

3 Units (Degree Applicable, CSU, UC)
Lecture: 54   
Prerequisite: Acceptance into the Honors Program

Scientific concepts of nutrition related to the function of nutrients and current health issues with emphasis on individual needs. Topics include: functions and sources of nutrients; scientific principles to analyze and evaluate nutrition information; Dietary Guidelines and current nutrition recommendations; digestion, absorption, and metabolism; health, fitness, and disease; and nutrition in the life span. Students will record their diet, analyze its composition, and evaluate its nutrient content. An honors course designed to provide an enriched experience. Students may not receive credit for both NF 25 and NF 25H.

TermCRNCourse TitleDayTimeInstructorLocation
Winter 201730334NF:25HTR1:20pm - 5:35pmC. Impara19B-3

NF 28  Cultural and Ethnic Foods

3 Units (Degree Applicable, CSU, UC)
Lecture: 54   
Prerequisite: Eligibility for ENGL 68

Regional, ethnic, cultural, religious, historical and social influences on food patterns and cuisines. Core components: specialized equipment and utensils related to cultures, traditional foods of selected cultures, geographic factors in food availability, global food issues, and sanitation and safety practices.

NF 30  Food Science Technologies

3 Units (Degree Applicable, CSU)
Lecture: 54   
Prerequisite: Eligibility for ENGL 68 Eligibility for MATH 50

Food chemistry, food processing and technology and how these affect the color, flavor, texture, aroma and quality of foods. Core components: government regulation of processing and labeling, sensory evaluation, scientific research methods, function of water in foods, pH and acidity, food processing technologies, nutritional labeling, packaging; dispersion systems, enzyme reactions, food additives, composition and properties of food.

NF 40  Healthy American Cuisine

3 Units (Degree Applicable, CSU)
Lecture: 54   
Prerequisite: Eligibility for ENGL 68

History, trends, and future of healthy food in the United States. Includes survey of regional American cuisine, components of a healthful diet, impact of dietary choices on the health of the body and the environment, impact of the environment on dietary choice, impact of government regulation on nutrition and food provision, and an overview of American dietary health concerns.

NF 81  Cooking for Your Heart and Health

1 Unit (Not Degree Applicable)
(May be taken for option of letter grade or Pass/No Pass)
Lecture: 12   Lab: 20
Prerequisite: HRM 52 or NF 20 or NF 10 or NF 25
Advisory: Basic food preparation knowledge, skills, and experience

Principles and techniques of healthful food preparation and investigation of chronic disease prevention through dietary means. Includes laboratory experience in preparation of healthful foods and meals. Basic food preparation knowledge, skills, and experience is advised. Off-campus meetings may be required.

NF 82  Vegetarian Cuisine

1 Unit (Not Degree Applicable)
(May be taken for option of letter grade or Pass/No Pass)
Lecture: 12   Lab: 20
Prerequisite: HRM 52 or NF 10 or NF 20 or NF 25

Principles and techniques of vegetarian food preparation and investigation of issues related to vegetarian eating practices. Includes laboratory experience in preparation of vegetarian foods and meals. Basic food preparation knowledge, skills, and experience advised. Off-campus meetings may be required.

NF 91  Work Experience in Nutrition and Dietetics

1-3 Units (Not Degree Applicable)
(May be taken for Pass/No Pass only)
Lab: 60-225
Prerequisite: Compliance with Work Experience regulations as designated in the College Catalog.

Provides students with on-the-job experience in an approved worksite which is related to classroom-based learning. A minimum of 75 paid or 60 unpaid clock hours per semester of supervised work in a clinical, community, or long-term nutrition facility is required for each unit of credit. It is recommended that the hours per week be equally distributed throughout the semester. Work experience placement is not guaranteed, but assistance is provided by faculty. Instructor approval required.

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