Please see the section on Course Description Symbols and Terms in the University Catalog for an explanation of course description terminology and symbols, the course numbering system, and course credit units. All courses are lecture and discussion and employ letter grading unless otherwise stated. Some prerequisites may be waived with faculty permission. Many syllabi are available on the Chico Web.

Nutrition and Food Sciences Course Offerings

Nutrition and Food Science Course Offerings

SUBJ NUM	Title	Units	Semester Offered	Course Flags
NFSC 100	Basic Nutrition	3.0	FS	GE
Physiological, social, and psychological factors affecting food intake are examined. Relationships of nutrients to health throughout life. 3 hours lecture. This is an approved General Education course. (004273)
NFSC 100H	Basic Nutrition - Honors	3.0	SP	GE
Prerequisites: Acceptance into the Honors Program. Physiological, social, and psychological factors affecting food intake are examined. Relationships of nutrients to health throughout life. 3 hours lecture. This is an approved General Education course. (006373)
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 122	Food Safety and Sanitation	2.0	FS
Knowledge of national (FDA's Food Code and Hazard Analysis Critical Control Point (HACCP) program) and statewide (California Retail Food Code) health and sanitation principles for retail food facilities. A student may receive a ServSafe® Certification from the National Restaurant Association Education Foundation and an approved HACCP certification if he or she receives a minimum of 75% on the respective examinations. 2 hours lecture. (020596)
NFSC 155	Introduction to Nutrition and Food Sciences	1.0	FS
Introduction to professional associations, legislation, and career opportunities in the Nutrition and Food Sciences major and an introduction to campus resources. 1 hour lecture. Credit/no credit grading. (020288)
NFSC 198	Special Topics	1.0 -3.0	FS
This course is for special topics, which may be offered for 1.0 to 3.0 units. Typically the topic is offered on a one-time-only basis and may vary from term to term and be different for different sections. See the Class Schedule for the specific topic being offered. 3 hours supervision. (006374)
NFSC 230	Introduction to Foodservice Administration	3.0	FS
Study of management tools and practices ranging from conceptual to applied as they relate to all aspects of the field of nutrition and food sciences. 3 hours discussion. (004294)
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	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 320	Science of Food	3.0	FA
Prerequisites: BIOL 211, CHEM 108, NFSC 120. Application of principles and methods of physical and sensory analysis of food; effects of additives, irradiation, and biotechnology on the food supply. Group research projects are conducted, presented, and evaluated. 2 hours discussion, 3 hours laboratory. (004293)
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)
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 370L	Nutrition Assessment Laboratory	1.0	SP
Prerequisites: NFSC 340. Active application of tools and techniques used for assessment of nutritional status. Research methodology and application of research finding to nutrition care will be introduced. Majors only. 3 hours laboratory. (006375)
NFSC 389	Nutrition Fieldwork	1.0 -3.0	FS
Prerequisites: faculty permission. This course is directed fieldwork for 1-3 units. You must register directly with a supervising faculty member. The course provides students with field experience in a variety of campus or community programs. You may be required to purchase professional liability insurance. You may take this course more than once for a maximum of 15.0 units. Credit/no credit grading. (020993)
NFSC 398	Special Topics	1.0 -3.0	FS
This course is for special topics offered for 1.0-3.0 units. Typically the topic is offered on a one-time-only basis and may vary from term to term and be different for different sections. See the Class Schedule for the specific topic being offered. 3 hours supervision. (006376)
NFSC 399	Special Problems	1.0 -3.0	FS
This course is an independent study of special problems offered for 1.0-3.0 units. You must register directly with a supervising faculty member. 9 hours supervision. You may take this course more than once for a maximum of 6.0 units. Credit/no credit grading. (006377)
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 429	Cultural Food	3.0	SP	USD GW
Prerequisites: ENGL 130 (or its equivalent) with a grade of C- or higher, NFSC 120. Recommended: ANTH 113, GEOG 102. Study of world food patterns, including food customs of peoples of different ethnic backgrounds. Emphasis upon nutritional significance. Survey of social, economic, religious, and aesthetic aspects of food customs. 2 hours discussion, 3 hours laboratory. This is an approved Graduation Writing Assessment Requirement course; a grade of C- or higher certifies writing proficiency for majors. This is an approved US Diversity course. (004330)
NFSC 430	Foodservice Procurement and Management	3.0	FA
Prerequisites: BIOL 211; NFSC 230 or MGMT 303; NFSC 120. Principles of purchasing for commercial and institution foodservice. A study of the types of food, their distribution, and laws affecting sales and quality; purchase procedures for other supplies and equipment. Preparation of purchase specifications, factors affecting cost control, and theories of internal control. 2 hours lecture, 2 hours activity. (004326)
NFSC 431	Foodservice Equipment and Production Systems	3.0	SP
Prerequisites: NFSC 430. Application of procedures and principles of menu planning, operation of foodservice equipment, recipe adaptation and costing, employee and production schedules, environmental health control, inservice training, and merchandising techniques. Experience in a variety of foodservice systems. 2 hours discussion, 3 hours laboratory. (004332)
NFSC 432	Advanced Foodservice Administration	3.0	INQ
Prerequisites: NFSC 430, NFSC 431. Advanced study and application of foodservice concepts and procedures for accountable management of organizational resources. 2 hours seminar, 2 hours activity. (004329)
NFSC 440	Advanced Human Nutrition	4.0	FA
Prerequisites: CHEM 350 or CHEM 451 with a grade of C or higher, NFSC 340. Theories integrated from physiology, biochemistry, and nutrition with recent developments in the discipline. Emphasis on practical significance of current research and theory. 4 hours seminar. (004331)
NFSC 455	Futures in Nutrition and Food Science	1.0	SP
Prerequisites: Senior standing. Overview of career opportunities and application procedures for post-baccalaureate programs in the discipline. 1 hour lecture. (004336)
NFSC 457	Futures in Dietetics	1.0	FA
Prerequisites: Senior standing, permission of Didactic Program Director. Overview of career opportunities in dietetics and application procedures for dietetic internishops and other post-baccalaureate programs in the discipline. 1 hour lecture. (020609)
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)
NFSC 465L	Community Nutrition Clinical	1.0	FS
Prerequisites: NFSC 440, NFSC 460. Corequisite: NFSC 465. Provides fieldwork experience in a community-based nutrition program. Development, implementation and evaluation of a nutrition education plan is also addressed. 3 hours laboratory. (020610)
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 470	Medical Nutrition Therapy I	3.0	FA
Prerequisites: NFSC 370L, NFSC 440 (may be taken concurrently). Investigation of the physiological and biochemical changes imposed on the body by certain disorders as well as by dietary modifications, and analysis of nutritive value of diets prescribed for treatment of disease as part of the nutrition care process. Adaptation of dietary patterns of individuals to special needs. 3 hours seminar. (015979)
NFSC 471	Medical Nutrition Therapy II	3.0	SP
Prerequisite: NFSC 470. A continuation of the investigation of the physiological and biochemical changes imposed on the body by certain disorders as well as by dietary modifications, and analysis of nutritive value of diets prescribed for treatment of disease as part of the nutrition care process. Adaptation of dietary patterns of individuals to special needs. 3 hours lecture. (020613)
NFSC 489	Externship	1.0 -6.0	FS
This course is an externship offered for 1.0-6.0 units. You must register directly with a supervising faculty member. The externship provides students with preprofessional experience and is designed as a transition to professional practice wherein the student applies learned theory to actual practice. Students may be required to purchase professional liability insurance. 9 hours supervision. You may take this course more than once for a maximum of 15.0 units. Credit/no credit grading. (004353)
NFSC 497	Portfolio Review	1.0	FS
Prerequisites: Senior standing, permission of Didactic Program Director. Design of a portfolio representative of the skills and abilities required for completion of the Didactic Program in Dietetics according to the competencies set forth by the accrediting body, the American Dietetic Association. 1 hour seminar. Credit/no credit grading. (015886)
NFSC 498	Special Topics	3.0	FS
This course is for special topics offered for 1.0-3.0 units. Typically the topic is offered on a one-time-only basis and may vary from term to term and be different for different sections. See the Class Schedule for the specific topic being offered. 3 hours discussion. (006378)
NFSC 499	Special Problems	1.0 -3.0	FS
Prerequisites: Faculty permission. This course is an independent study of special problems offered for 1.0-3.0 units. You must register directly with a supervising faculty member. 3 hours supervision. You may take this course more than once for a maximum of 6.0 units. Credit/no credit grading. (006379)
NFSC 499H	Honors Senior Thesis or Project	3.0	FS
Prerequisites: NFSC 100 or NFSC 340; selected screening courses by content area, all with grades which place student in top five percent; interview; faculty permission. An independent study involving substantial research for a thesis or project culminating in a public presentation. Students will enroll in NFSC 499H twice. 9 hours supervision. You may take this course more than once for a maximum of 6.0 units. (004357)
NFSC 600	Research Methods in Nutritional Sciences	4.0	INQ
Prerequisites: MATH 615 or similar statistics course. An examination of quantitative and qualitative research methods via the analysis of data and the design and implementation of original research and evaluation studies. Activities are designed to develop skills in research design, sampling design, instrumentation, data collection, statistics analysis, presentation and interpretation of results, and the presentation of original research via poster boards and journal manuscripts. 3 hours lecture, 2 hours activity. This course requires the use of a laptop computer and appropriate software. (006380)
NFSC 620	Food Science	2.0	INQ
Prerequisites: NFSC 320, biochemistry. New developments in food processing, techniques of food preservation, chemical additives, sanitation, and other topics to be selected for discussion using current scientific literature. 2 hours seminar. (004364)
NFSC 641	Topics in Macronutrients	3.0	INQ
Prerequisites: NFSC 440, biochemistry. Review of current scientific literature in selected aspects of protein, carbohydrates, and lipids, and their use by the body. 3 hours seminar. (004362)
NFSC 642	Topics in Vitamins and Minerals	3.0	INQ
Prerequisites: NFSC 440, biochemistry. Review of current scientific literature in contemporary issues of selected micronutrients. 3 hours seminar. (004363)
NFSC 660	Nutrition Education	3.0	INQ
Prerequisites: NFSC 465. An integrated approach to the ways in which individuals and groups use nutrition information. Includes considerations of human development, learning theory, curriculum development, and the evaluation process. 3 hours seminar. (004361)
NFSC 662	Advanced Nutrition Counseling	2.0	INQ
Prerequisites: NFSC 460, NFSC 471 or faculty permission. Advanced communication skills for nutrition counseling including disease-specific counseling strategies, the nutrition care process, documentation, and motivational interviewing. 2 hours seminar. (020938)
NFSC 665	Topics in Community Nutrition	2.0	INQ
This course reinforces principles of community-based organization and evaluation. Oral presentation and critique of research-based interventions, current issues, and strategies for effective grant writing are addressed. 2 hours seminar. (006381)
NFSC 667	International Issues in Nutrition	2.0	INQ
Prerequisites: NFSC 429, biochemistry. Review of international issues that influence nutritional status of individuals and populations, with emphasis on contemporary problems in less developed countries. 2 hours seminar. (004366)
NFSC 670	Topics in Clinical Nutrition	2.0	INQ
Prerequisites: NFSC 470, biochemistry. A review and application of the nutrition care process to selected contemporary issues in therapeutic nutrition. Role of dietitian as health care team member is considered and examined. 2 hours seminar. (004360)
NFSC 689	Graduate Internship	1.0 -6.0	FS
This course is an internship offered for 1.0-6.0 units.You must register directly with a supervising faculty member. The internship is designed to provide semiprofessional field experience for graduate students in agencies which use application of theoretical knowledge in the discipline. May be repeated more than once for credit. You may take this course more than once for a maximum of 15.0 units. Credit/no credit grading. (004368)
NFSC 697	Independent Study	1.0 -3.0	FS
This course is a graduate-level independent study offered for 1.0-3.0 units. You must register directly with a supervising faculty member. 9 hours supervision. You may take this course more than once for a maximum of 6.0 units. Credit/no credit grading. (006382)
NFSC 697P	Professional Paper	3.0	FS
Culminating activity for the MS degree. A professional paper is written based on original research. You must register directly with a supervising faculty member. 9 hours supervision. Credit/no credit grading. (006386)
NFSC 699T	Master's Thesis	1.0 -6.0	FS
Offered for 1.0-6.0 units, the master's thesis is the culminating activity for the MS degree. You must register directly with a supervising faculty member. 9 hours supervision. You may take this course more than once for a maximum of 6.0 units. Credit/no credit grading. (006387)