Foods & Nutrition A100-
Careers-Dietetics/FDSCI
(1)
Career opportunities in the fields of dietetics and food science are explored. 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.
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Foods & Nutrition A120-
Cooking Essentials
(1)
Basic food preparation, small equipment usage, kitchen design, and menu planning for all occasions.
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Foods & Nutrition A125-
Vegetarian Cuisine
(1)
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.
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Foods & Nutrition A136-
Nutritn/Fitness/Perform
(3)
An applied nutrition course for individuals interested in health, fitness, and athletics. Principles of nutrition are studied and applied to the physically active lifestyle. Designed for the active individual and for the Fitness Specialist certificate. Same as Health Education A136. Students completing Food and Nutrition A136 may not receive credit for Health Education A136. May be taken for grades or on a pass-no pass basis.
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Foods & Nutrition A140-
Intro Nutrition Concept
(2)
Nutrition concepts and their application to daily living: basic nutrition, food product evaluation, menu modification, food and health issues, nutrition controversies, and environmental concerns.
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Foods & Nutrition A144-
Life Cycle: Mothr/Infnt
(1)
The importance of good nutrition for health and well-being of mothers and infants is emphasized. Community resources will be explored, including the WIC nutrition program.
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Foods & Nutrition A145-
Life Cycle: Children
(1)
Nutrient needs of children and appropriate feeding practices.
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Foods & Nutrition A146-
Life Cycle: Later Years
(1)
Factors affecting the nutritional status of the mature and aging adult will be addressed. Nutritional needs, disease intervention, and tips on handling feeding problems of the frail elderly are included.
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Foods & Nutrition A170-
Nutrition
(3)
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.
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Foods & Nutrition A171-
Applied Nutrition
(2)
The preparation of foods for maximum nutrient retention. Apply information gained in Food and Nutrition 170 or 140 or 136.
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Foods & Nutrition A173-
Cookng Lite
(1)
Practical information for establishing a lifelong eating plan for maintaining optimum health. Laboratory experience in preparing healthy foods.
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Foods & Nutrition A180-
Principles of Foods
(3)
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 presentations.
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Foods & Nutrition A185-
Cultural Foods
(2)
Cuisines of the world are studied, prepared and evaluated, providing insight into America's many micro cultures. May be taken for grades or on a pass-no pass basis.
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Foods & Nutrition A195-
Food Science
(4)
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, Food Service Management A160 or ServSafe Certificate recommended. PREREQUISITE: Food Service Management A160 or Food Service Management A161 or ServSafe Certification. This prerequisite will be validated in class during the first week of the course. Transfer Credit: CSU.
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Foods & Nutrition A199-
Issue Food/Nutr/FoodSCI
(0.5)
Current issues in food, nutrition, or food science. May be taken for grades or on a pass-no pass basis. This course may be taken four times.
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