Course Outline of Record

Item	Value
Curriculum Committee Approval Date	12/02/2020
Top Code	130600 - Nutrition, Foods and Culinary Arts
Units	.5 Total Units
Hours	9 Total Hours (Lecture Hours 9)
Total Outside of Class Hours	0
Course Credit Status	Credit: Degree Applicable (D)
Material Fee	Yes
Basic Skills	Not Basic Skills (N)
Repeatable	No
Grading Policy	Standard Letter (S),  Pass/No Pass (B)

Course Description

Study and review of current issues in the field of food, nutrition, food science, and dietetics, including a variety of topics, such as general nutrition, food research and technology, cook/chill, and nutrition related to health and disease, wellness, the life cycle, and fraud. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

1. Explain and/or implement the current topics covered in the class.

Course Objectives

• 1. Identify, discuss, and analyze current issues in nutrition and food. (SCANS: Information)
• 2. Develop some knowledge/skills related to the current issue. (SCANS: Thinking)
• 3. Plan and evaluate action or response related to the current issue. (SCANS: Resources, Information)

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Lecture Content

Discuss and explore content related to current issues in the nutrition and dietetics field. Develop skills related to current issues. Analysis of implications and application of current issue to nutrition and dietetics professions.

Method(s) of Instruction

• Lecture (02)
• DE Live Online Lecture (02S)

Instructional Techniques

Lecture, discussion, small group problem solving, case studies, slides, videos, and computer projects as appropriate to discussion topics.

Reading Assignments

Students will spend approximately one hour per week on assigned reading materials.

Writing Assignments

Writing assignments appropriate to discussion topics - approximately one hour per week.

Out-of-class Assignments

Students will spend approximately one hour per week on out-of-class reading and writing assignments.

Demonstration of Critical Thinking

Problem solving exercises appropriate to discussion topics.

Required Writing, Problem Solving, Skills Demonstration

Writing assignments appropriate to discussion topics.

Eligible Disciplines

Nutritional science/dietetics: Masters degree in nutrition, dietetics, or dietetics and food administration OR bachelors degree in any of the above AND masters degree in chemistry, public health, or family and consumer studies/home economics OR the equivalent. (Note: A bachelors degree in nutrition, dietetics, or dietetics and food administration, and certification as a registered dietician, is an alternative qualification for this discipline.) Masters degree required. Title 5, section 53410.1 Nutritional science/dietetics: Masters degree in nutrition, dietetics, or dietetics and food administration OR bachelors degree in any of the above AND masters degree in chemistry, public health, or family and consumer studies/home economics OR the equivalent. (Note: A bachelors degree in nutrition, dietetics, or dietetics and food administration, and certification as a registered dietician, is an alternative qualification for this discipline.) Masters degree required. Title 5, section 53410.1

Other Resources

1. Selected course materials and current internet resources to be provided and distributed by the instructor.