Academic Catalogs

Foods & Nutrition (FN)

FN A1001 Unit (18 lecture hours; 9 lab hours)  
Careers in Dietetics and Food Science  

Grading Mode: Standard Letter

Transfer Credit: CSU.

Exploration of the fields of Dietetics and Food Science/Culinology, including trends, future projections and employment opportunities. Guest speakers and field trips to nutrition services in health care and community agencies and food manufacturing plants are included. Same as Nutrition Care A100. Students completing Food and Nutrition A100 may not receive credit for Nutrition Care A100.

Catalog Program Pages Referencing FN A100

    FN A1251 Unit (9 lecture hours; 18 lab hours)  
    Vegetarian Nutrition  

    Grading Mode: Standard Letter, Pass/No Pass

    Transfer Credit: CSU.

    Vegetarian diets are explored including information on healthy food choices, nutritional implications, and cooking techniques. Each class includes demonstrations and preparation of a wide variety of vegetarian foods. Vegetarian foods from different cultures are also included. May be taken for grades or on a pass-no pass basis.

    Catalog Program Pages Referencing FN A125

      FN A1363 Units (54 lecture hours)  
      Nutrition, Fitness and Performance  

      Grading Mode: Standard Letter, Pass/No Pass

      Transfer Credit: CSU.

      An applied nutrition course for individuals interested in health, fitness, and athletics. Principles of nutrition are studied and applied to the athlete and active individuals. Includes pre and post event food and fluid selection, nutrient requirements, supplements, muscle mass and body fat related to performance. Same as Health Education A136 and Kinesiology A283. Students completing Food and Nutrition A136 or Kinesiology A283. May be taken for grades or on a pass-no pass basis.

      Catalog Program Pages Referencing FN A136

        FN A1402 Units (27 lecture hours; 27 lab hours)  
        Introduction to Nutrition Concepts  

        Grading Mode: Standard Letter

        Transfer Credit: CSU

        Practical approach to nutrition: includes basic nutrition, food product evaluation, menu modification, food and health issues, nutrition controversies, and food safety. Recommended for Culinary Arts and students wanting an overview of applied nutrition. This course may also be offered online.

        Catalog Program Pages Referencing FN A140

          FN A1443 Units (54 lecture hours)  
          Life Cycle Nutrition  
          Advisory: FN A140 OR FN A170.

          Grading Mode: Standard Letter

          Transfer Credit: CSU.

          An overview of nutrition for the mother during pregnancy and lactation (breast feeding). Nutritional recommendations for infants, including breast and/or bottle feeding and solid foods through the first year of life. Government assistance programs such as WIC will be explored.

          Catalog Program Pages Referencing FN A144

            FN A1451 Unit (18 lecture hours)  
            Life Cycle Nutrition: Children  

            Grading Mode: Standard Letter

            Transfer Credit: CSU.

            An overview of nutritional needs of children (ages 2 – 18), including age appropriate practices and foods to promote optimum growth and development as well as common problems of weight (over/under), food allergies and intolerances.

            Catalog Program Pages Referencing FN A145

              FN A1461 Unit (18 lecture hours)  
              Life Cycle Nutrition: Later Years  

              Grading Mode: Standard Letter

              Transfer Credit: CSU.

              An overview of the factors affecting the nutritional status of the aging adult: nutritional needs, physiological, social and psychological changes, disease intervention, drug nutrient interactions and community resources to assist the aging population. This course may also be offered online.

              Catalog Program Pages Referencing FN A146

                FN A1703 Units (54 lecture hours)  
                Nutrition  

                Grading Mode: Standard Letter

                Transfer Credit: CSU; UC.

                Scientific concepts of nutrition relating to the functioning of nutrients in the basic life processes. Emphasis on individual needs, food sources of nutrients, current nutrition issues, and diet analysis. Recommended for nutrition majors and transfer students. This course may also be offered online. C-ID: NUTR 110.

                Catalog Program Pages Referencing FN A170

                  FN A1712 Units (18 lecture hours; 36 lab hours)  
                  Applied Nutrition  
                  Prerequisite(s): FN A136 or FN A140 or FN A170 or HLED A136 or concurrent enrollment.

                  Grading Mode: Standard Letter

                  Transfer Credit: CSU.

                  Current issues in nutrition are explored along with weekly meal preparation and analysis emphasizing maximum nutrient intake. Topics covered include energy needs, current research, eating disorders, supplements, functional foods, and food safety.

                  Catalog Program Pages Referencing FN A171

                    FN A1803 Units (36 lecture hours; 54 lab hours)  
                    Principles of Foods  

                    Grading Mode: Standard Letter

                    Transfer Credit: CSU.

                    Basic knowledge of food science principles and food preparation techniques. Emphasis on ingredient interaction, technique and production standards, food safety, sanitation, nutrient values, and food representations. Recommended for students transferring to the CSU in Nutrition. C-ID: NUTR 120.

                    Catalog Program Pages Referencing FN A180

                      FN A1852 Units (27 lecture hours; 27 lab hours)  
                      Cultural Foods  

                      Grading Mode: Standard Letter, Pass/No Pass

                      Transfer Credit: CSU.

                      Exploration of America's diverse micro-cultures through food including origins, customs, psychological acceptance and nutrition information. Emphasis is placed on food preparation techniques, utensils, food service, and creation of an authentic atmosphere. Meets AA Cultural Diversity Requirement. May be taken for grades or on a pass-no pass basis.

                      Catalog Program Pages Referencing FN A185

                        FN A1954 Units (54 lecture hours; 72 lab hours)  
                        Food Science  

                        Grading Mode: Standard Letter

                        Transfer Credit: CSU.

                        Food science is the scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and includes evaluation as consumer food products. Meets the AS Laboratory Science requirement. Lecture/Lab.

                        Catalog Program Pages Referencing FN A195

                          FN A1964 Units (54 lecture hours; 72 lab hours)  
                          Food Science Quality Control  
                          Prerequisite(s): FN A195.

                          Grading Mode: Standard Letter

                          Transfer Credit: CSU.

                          The purpose of this class is to prepare students to work in a Food Manufacturing Quality Control lab. Multiple Food Manufacturing Quality Control Principles will be examined. Each examined principle will have multiple lecture and lab components. Students will use real world Quality Control lab techniques to analyze products found in the market place and correlate that product to a homemade one.

                          Catalog Program Pages Referencing FN A196

                            FN A1990.5 Units (9 lecture hours)  
                            Current Issues in Food, Nutrition, and Food Science  

                            Grading Mode: Standard Letter, Pass/No Pass

                            Transfer Credit: CSU.

                            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. May be taken for grades or on a pass-no pass basis.

                            Catalog Program Pages Referencing FN A199

                              FN A2862 Units (6 lecture hours; 120-150 other hours)  
                              Directed Practice for Culionology®/Food Science  
                              Prerequisite(s): FN A195 and FSM A160.

                              Grading Mode: Standard Letter

                              Transfer Credit: CSU.

                              On-the-job training at approved institutional or commercial facilities working with a food scientist or culinologist in the development of new products or quality assurance. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. Ten hours paid, eight hours unpaid, plus six hours seminar.

                              Catalog Program Pages Referencing FN A286