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The Minor in Nutrition

Course Requirements for the Minor: 23-24 units

The following courses, or their approved transfer equivalents, are required of all candidates for this minor.

4 courses required:

SUBJ NUM Title Sustainable Units Semester Offered Course Flags
BIOL 104 Human Physiology   4.0 FS  GE
Basic functioning of the organ systems of the human body, including the brain and nervous system; vision and hearing; heart and circulation; blood and immunity; respiration, digestion and metabolism; muscles; excretory, endocrine, and reproductive systems. 3 hours lecture, 2 hours activity. This is an approved General Education course. (001114)
CHEM 107 General Chemistry for Applied Sciences   4.0 FS  GE
Prerequisites: Intermediate Algebra.
A survey of the principles of chemistry, primarily for students in agriculture, industry and technology, and pre-nursing. 3 hours lecture, 3 hours laboratory. This is an approved General Education course. (001826)
CHEM 108 Organic Chemistry for Applied Sciences   4.0 FS  
Prerequisites: CHEM 107 or CHEM 111 or equivalent.
A survey of organic chemistry primarily for agriculture, industry and technology, and pre-nursing students. 3 hours lecture, 3 hours laboratory. (001828)
NFSC 340 Human Nutrition   3.0 FS  
Prerequisites: BIOL 104, CHEM 108.
Physiological and chemical roles of proteins, lipids, carbohydrates, minerals, vitamins, and water in the functioning of the human body. Factors affecting the digestion of foods, use of nutrients, and the body's need for nutrients. 3 hours discussion. Formerly NFSC 240. (004296)

3 courses selected from:

SUBJ NUM Title Sustainable Units Semester Offered Course Flags
CHEM 350 Introductory Biochemistry   3.0 FS  
Prerequisites: CHEM 108.
A survey of biochemistry, principally for agriculture, child development, and nursing students. Normally not open to chemistry or biological sciences majors. 3 hours discussion. (001849)
NFSC 120 Elementary Food   3.0 FS  
An elementary study of the physical and chemical properties and reactions of foods. An emphasis on food purchasing, storage, preparation, and use as well as safety, sanitation, and nutrient preservation. 2 hours discussion, 3 hours laboratory. (004271)
NFSC 303 Nutrition and Physical Fitness   3.0 FS  GE
Prerequisites: One lower-division course in biological sciences.
Analyzes and evaluates current practices and theories regarding nutrition and its relationship to athletics, weight control, and physical exercise. 3 hours lecture. This is an approved General Education course. (004288)
NFSC 310 Ecology of Human Nutrition Green Leaf Representing that this course is Sustainable 3.0 FA  GE  GC
This course examines the relationships among human dietary patterns, human biology, and societies. Topics covered include the prevalence of hunger and malnutrition, factors contributing to malnutrition, and the ecology of obesity and chronic diseases in both developing and industrialized nations. Inter-relationships between food systems and major chronic diseases affecting the world population are also examined. Special attention is given to a critical analysis of the biological, environmental and socio-cultural determinants of nutrition-related issues around the world and strategies for addressing those issues. 3 hours lecture. This is an approved General Education course. This is an approved Global Cultures course. (020508)
NFSC 318 Nutrition and Disease   3.0 FS  
Prerequisite: NFSC 340.
This course is designed to develop skills in the use of clinical nutrition in the prevention and treatment of diet-related health probelms, such as cardiovascular disease, diabetes, hypertension, and kidney disease. 3 hours lecture. (020608)
NFSC 345 Diet Supplements and Functional Foods   3.0 SP  
Prerequisites: NFSC 340.
Scientific overview of popular dietary supplements and food phytochemicals and their relation to human health and disease. Current government regulations are also considered. 3 hours lecture. (020289)
NFSC 360 Nutrition Throughout the Life Cycle   3.0 FS  
Prerequisites: BIOL 104; NFSC 100 or NFSC 340.
A survey of nutritional needs from conception to death, including the relationship of nutrients to health and well-being and factors which affect food selection of different population groups. 3 hours discussion. (004298)
NFSC 468 Child Nutrition   3.0 INQ  
Prerequisite: NFSC 100, or NFSC 340 and NFSC 360.
Examines the relationship of food and nutrition with social, cultural and behavioral factors in child and adolescent development. Topics include nutrition and learning, nutrition education, eating disorders, sports nutrition, public policy, food safety and child nutrition programs. 3 hours lecture. (020611)
NFSC 469 Nutrition and Aging   3.0 INQ  
Prerequisite: NFSC 360 or faculty permission.
Designed to provide an overview of the physiological, socioeconomic, psychological, and environmental factors affecting the nutritional status and requirements of older adults. Policies and programs related to health care and nutrition services for older Americans is also addressed. 3 hours lecture. (020612)
NFSC 403 Sports Nutrition   3.0 FA  
Prerequisites: NFSC 303 or NFSC 340; CHEM 108.
Integration of nutrition, physiology, and biochemistry in the examination of the relationship among nutrition, fitness, and exercise performance. Emphasis is on the application of current research finding in regards to nutrition and athletic performance. 3 hours lecture. (015977)
NFSC 460 Nutrition Counseling and Education   3.0 FS  
Prerequisites: NFSC 318 or NFSC 470 (may be taken concurrently), NFSC 360.
Communication skills for nutrition counseling and nutrition education; strategies and techniques for nutrition education; development of nutrition care plans; principles of evaluation and documentation. 3 hours seminar. (004335)
NFSC 465 Community Nutrition   2.0 FS  
Prerequisites: NFSC 360, NFSC 460 (may be taken concurrently).
Acquaints the student with nutrition programs that relate the science of nutrition to the improvement, maintenance, and promotion of the health status of individuals and groups. Community organization and assessment, program planning, funding and evaluation, and current status of foreign and domestic food insecurity and hunger will be addressed. 2 hours lecture. (004333)
Catalog Cycle:11