Nutrition & Food (NF)
NF 1 Introduction to Nutrition as a Career
2 Units (Degree Applicable, CSU)
Lecture: 36
Prerequisite: NF 10 or NF 25 or NF 25H
Careers in nutrition, dietetics, and clinical food service. Includes program requirements for nutrition and dietetics majors, career opportunities, professional organizations, ethics, and career preparation. Students should be considering a major or career in nutrition, dietetics, nutrition science, or clinical food service.
NF 10 Nutrition for Health and Wellness
3 Units (Degree Applicable, CSU)
Lecture: 54
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.
NF 12 Sports Nutrition
3 Units (Degree Applicable, CSU, UC)
UC Credit Limitation
Lecture: 54
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 Foods with Laboratory
3 Units (Degree Applicable, CSU, C-ID #: NUTR 120)
Lecture: 36
Lab: 54
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, C-ID #: NUTR 110)
UC Credit Limitation
Lecture: 54
Scientific concepts of nutrition related to the function of nutrients in basic life processes and current health issues with emphasis on dietary requirements of the individual. Students will explore scientific inquiry and apply critical thinking and scientific principles to analyze and evaluate nutrition information while learning foundational principles of nutrition science. Integrates concepts from biology, biochemistry, microbiology, physiology, anatomy, and psychology to learn about the interactions between dietary intake and the human body. Topics include functions and sources of nutrients; Dietary Guidelines and current nutrition recommendations; digestion, absorption, and metabolism of nutrients; and health, fitness, and disease. Students will utilize an information database to analyze dietary intake.
NF 25H Introduction to Nutrition Science - Honors
3 Units (Degree Applicable, CSU, UC, C-ID #: NUTR 110)
UC Credit Limitation
Lecture: 54
Prerequisite: Acceptance into the Honors Program
Scientific concepts of nutrition related to the function of nutrients in basic life processes and current health issues with emphasis on dietary requirements of the individual. Students will explore scientific inquiry and apply critical thinking and scientific principles to analyze and evaluate nutrition information while learning foundational principles of nutrition science. Integrates concepts from biology, biochemistry, microbiology, physiology, anatomy, and psychology to learn about the interactions between dietary intake and the human body. Topics include functions and sources of nutrients; Dietary Guidelines and current nutrition recommendations; digestion, absorption, and metabolism of nutrients; and health, fitness, and disease. Students will utilize an information database to analyze dietary intake. An honors course designed to provide an enriched experience. Students may not receive credit for both NF 25 and NF 25H.
NF 28 Cultural and Ethnic Foods
3 Units (Degree Applicable, CSU, UC)
Lecture: 54
Regional, ethnic, cultural, religious, historical, and social influences on food patterns and cuisines. Core components include specialized equipment and utensils related to cultures, traditional foods of selected cultures, geographic factors in food availability, and global food issues. Includes in-depth study of a selected culture group.
NF 28L Cultural and Ethnic Foods Laboratory
1 Unit (Degree Applicable)
Lab: 54
Prerequisite: NF 28 (may be taken concurrently)
Experiential learning and exploration of culture, cultural nutrition, and ethnic foods in a laboratory setting. Course includes food preparation, cooking, and tasting experiences that reflect various cultural and ethnic foods and dishes. Recipes and introductory cooking methods represent regional, ethnic, cultural, religious, historical, and social influences on global food patterns and cuisines. Sensory evaluation standards and food safety and sanitation techniques applied.
NF 30 Introduction to Food Science Technologies
3 Units (Degree Applicable, CSU)
Lecture: 54
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, and packaging; dispersion systems, enzyme reactions, food additives, composition and properties of food.
NF 41 Introduction to Therapeutic Diets
3 Units (Degree Applicable)
Lecture: 54
Prerequisite: NF 25 or NF 25H
Principles and indications for the use of therapeutic diet in the treatment of diseases and disorders in the health care setting. Includes review of the Nutrition Care Process, interdisciplinary team scope of practice, screening for nutritional risk, assessment of dietary needs, medical nutrition therapy interventions, food allergies and intolerances, and menu modifications.
NF 42 Menu Planning and Purchasing for Institutional Food Service
3 Units (Degree Applicable)
Lecture: 54
Prerequisite: NF 25 or NF 25H
Introduction to institutional food-service production: Menu development and standardization; forecasting, purchasing, storage, preparation, and service; equipment specification, selection, and maintenance; therapeutic diets including texture and nutrient modifications; information technology in food-service settings including budgeting, cost/inventory control, nutritional analysis, recipe development, production forecasting, and menu production. Client/patient demographic, cultural, socioeconomic, and religious factors are considered.
NF 81 Cooking for Health and Wellness
1 Unit (Degree Applicable)
(May be taken for option of letter grade or Pass/No Pass)
Lecture: 9
Lab: 27
Principles and techniques of meal planning and food preparation to reduce the risk of chronic disease and support optimal health and wellness. Students will learn to prepare flavorful, balanced, and nutritious meals in this course which combines practical cooking techniques with essential nutrition information. Through hands-on cooking sessions and interactive lectures, students will learn the principles of healthy eating and how to prepare meals that support physical and mental well-being. Appropriate for all skill levels, this class is ideal for those looking to make healthier food choices and enhance their culinary skills.
NF 82 Vegetarian Cuisine
1 Unit (Degree Applicable)
(May be taken for option of letter grade or Pass/No Pass)
Lecture: 9
Lab: 27
Principles and techniques of vegetarian cooking and investigation of issues related to vegetarian diets. Through hands-on cooking sessions and interactive lectures, students will explore plant-based ingredients and culinary techniques to create flavorful, balanced, and nutritious meals. Appropriate for all skill levels, this class is ideal for those interested in nutrition, sustainable food practices, and enhancing their culinary skills.
NF 83 Cooking for Athletic and Physical Performance
1 Unit (Degree Applicable)
(May be taken for option of letter grade or Pass/No Pass)
Lecture: 9
Lab: 27
Principles and techniques of meal planning and food preparation to support optimal athletic and physical performance. Content includes development of sport-specific meal plans, analysis of nutrient and fluid requirements, and food preparation skills and techniques. Through hands-on cooking sessions and interactive lectures, students will learn to prepare flavorful, balanced, and nutritious meals to support athletic and physical performance. Appropriate for all skill levels, this class is ideal for athletes, fitness enthusiasts, and those interested in the relationship between diet and performance.
NF 91 Work Experience in Nutrition and Dietetics
1-3 Units (Degree Applicable)
(May be taken four times for credit)
(May be taken for Pass/No Pass only)
Prerequisite: Instructor approval required. Students must have completed at least one-third of the units for the related program or be concurrently enrolled in a class in a program related to the work experience course.
Provides students with on-the-job experience in an approved worksite which is related to classroom-based learning. A minimum of 54 of paid or 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.
NF 92 Work Experience Supervised by a Nutrition Professional
1-4 Units (Not Degree Applicable)
(May be taken four times for credit)
(May be taken for option of letter grade or Pass/No Pass)
Corequisite: NF 41 (May have been taken previously)
Provides students with field experience under the supervision of a registered dietitian to meet the Dietary Manager certificate requirements. Only students pursuing the Dietary Manager certificate should enroll. A minimum of 54 clock hours per unit of supervised work in an approved clinical, community, or long-term care nutrition facility is required.
NF 93 Work Experience Supervised by a Food Service Professional
2-4 Units (Not Degree Applicable)
(May be taken four times for credit)
(May be taken for option of letter grade or Pass/No Pass)
Prerequisite: Instructor approval required Students must have completed at least one-third of the units for the related program or be concurrently enrolled in a class in a program related to the work experience course.
Provides students with field experience under the supervision of a food service professional to meet the Dietary Manager certificate requirements. Only students pursuing the Dietary Manager certificate should enroll. A minimum of 108 clock hours per semester of supervised work in an approved clinical, community, or long-term care nutrition facility is required.
