Food and Nutrition A100-
Careers in Dietetics and Food Science
(1)
(8 week course)
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. One hour lecture, one-half hour non-lecture.
Transfer Credit: CSU.
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Food and Nutrition A120-
Cooking Essentials
(1)
(8 week course)
Introduction to food selection and preparation, small equipment usage, and menu planning. This is a beginning cooking class with healthy meals prepared and tasted each week. One hour lecture, one and one-half hours non-lecture.
Transfer Credit: CSU.
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Food and Nutrition A125-
Vegetarian Cuisine
(1)
(8 week course)
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. One hour lecture, two hours non-lecture.
Transfer Credit: CSU.
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Food and Nutrition A136-
Nutrition, Fitness and Performance
(3)
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. 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. Three hours.
Transfer Credit: CSU.
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Food and Nutrition A140-
Introduction to Nutrition Concepts
(2)
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. Two hours.
Transfer Credit: CSU.
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Food and Nutrition A144-
Life Cycle Nutrition: Mother and Infant
(1)
(6 week course)
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. One hour.
Transfer Credit: CSU.
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Food and Nutrition A145-
Life Cycle Nutrition: Children
(1)
(6 week course)
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. Three hours.
Transfer Credit: CSU.
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Food and Nutrition A146-
Life Cycle Nutrition: Later Years
(1)
(6 week course)
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. Three hours.
Transfer Credit: CSU.
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Food and Nutrition A170-
Nutrition
(3)
(CAN FCS 2)
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. Three hours.
Transfer Credit: CSU; UC.
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Food and Nutrition A171-
Applied Nutrition
(2)
Prerequisite:
Food and Nutrition A136 or A140 or A170 or concurrent enrollment.
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. One hour lecture, two hours laboratory.
Transfer Credit: CSU.
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Food and Nutrition A173-
Cooking Lite
(1)
(8 week course)
Practical information for establishing a lifelong eating plan to maintain optimum health. Healthy meals are prepared and tasted each week, with moderate levels of sugar, fat, salt and calories. One-half hour lecture, one hour non-lecture.
Transfer Credit: CSU.
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Food and Nutrition A180-
Principles of Foods
(3)
(CAN FCS 8)
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. Two hours lecture, three hours non-lecture.
Transfer Credit: CSU.
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Food and Nutrition A185-
Cultural Foods
(2)
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. One and one-half hours lecture, one and one-half hours laboratory.
Transfer Credit: CSU.
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Food and Nutrition A195-
Food Science
(4)
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.
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 ServeSafe Certificate recommended. Three hours lecture, three hours laboratory.
Transfer Credit: CSU.
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Food and Nutrition A199-
Current Issues in Food, Nutrition, and Food Science
(.5)
(1-8 week course)
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. 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. This course may be taken four times. May be taken for grades or on a pass-no pass basis. This course may be taken four times. One to nine hours lecture.
Transfer Credit: CSU.
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