The Bachelor of Science in Nutrition and Food Sciences
Total Course Requirements for the Bachelor's Degree: 120 units
See Bachelor's Degree Requirements in the University Catalog for complete details on general degree requirements. A minimum of 40 units, including those required for the major, must be upper division.
A suggested Major Academic Plan (MAP) has been prepared to help students meet all graduation requirements within four years. You can view MAPs on the Degree MAPs page in the University Catalog or you can request a plan from your major advisor.
General Education Pathway Requirements: 48 units
See General Education in the University Catalog and the Class Schedule for the most current information on General Education Pathway Requirements and course offerings.
Diversity Course Requirements: 6 units
See Diversity Requirements in the University Catalog. Most courses taken to satisfy these requirements may also apply to General Education .
Literacy Requirement:
See Mathematics and Writing Requirements in the University Catalog. Writing proficiency in the major is a graduation requirement and may be demonstrated through satisfactory completion of a course in your major which has been designated as the Writing Proficiency (WP) course for the semester in which you take the course. Students who earn below a C- are required to repeat the course and earn a C- or higher to receive WP credit. See the Class Schedule for the designated WP courses for each semester. You must pass ENGL 130I or JOUR 130I (or equivalent) with a C- or higher before you may register for a WP course.
Course Requirements for the Major: 69-75 units
Completion of the following courses, or their approved transfer equivalents, is required of all candidates for this degree. Additional required courses, depending upon the selected option or advising pattern, are outlined following the major core program requirements.
Note: A maximum of 15 units of externship courses may be applied to a bachelor's degree at CSU, Chico.
Major Core: 40 units
13 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.
|
|
BIOL 211
|
Allied Health Microbiology
|
|
4.0
|
FS
|
|
Prerequisites: BIOL 103, BIOL 104, BIOL 151, or NSCI 102; CHEM 107, CHEM 108, or CHEM 111.
Introduction to structure/function, metabolism, genetics, ecological interactions and pathogenic mechanisms of microorganisms. In addition, the roles of microorganisms in sanitation and in the food and biotechnology industries will be discussed. 3 hours lecture, 3 hours laboratory.
|
|
CHEM 107
|
General Chemistry for Applied Sciences
|
|
4.0
|
FS
|
|
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.
|
|
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.
|
|
MATH 105
|
Statistics
|
|
3.0
|
FS
|
GE
|
Prerequisites: Completion of ELM requirement.
Summary of numerical data, elementary probability, distributions, and introduction to statistical inference. A grade of C- or higher is required for GE credit. 1.5 hours lecture, 1.5 hours discussion. This is an approved General Education course.
|
|
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.
|
|
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.
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|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
NFSC 429
|
Cultural Food
|
|
3.0
|
SP
|
USD
GW
|
Prerequisites: ENGL 130 or JOUR 130 (or 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.
|
Major Option Course Requirements: 29-35 units
The following courses, or their approved transfer equivalents, are required dependent upon the option chosen. Students must select one of the following options for completion of the major course requirements.
The Option in Food and Nutrition Communication: 29-30 units
Notice: Students must complete a GE Area A1 course before enrolling in the following NFSC required courses.
9 courses required:
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
|
CDES 101
|
Introduction to Communication
|
|
3.0
|
FS
|
|
This course is also offered as
JOUR 101.
This course teaches the concepts, history, and applications of communication. The implications and ethical issues of media and the communication process are covered. 3 hours lecture.
|
|
HCSV 369
|
Health Education Techniques
|
|
3.0
|
FS
|
|
|
This course introduces health education theory, curricula, resources, and marketing techniques for use in school and community settings. Students plan, develop, implement, and evaluate effective health education and promotion programs. Students practice professional health education techniques while working with a local organization to implement a community health education. 3 hours lecture.
|
|
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.
|
|
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 problems, such as cardiovascular disease, diabetes, hypertension, and kidney disease. 3 hours lecture.
|
|
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.
|
|
NFSC 365
|
Nutrition Counseling and Education
|
|
3.0
|
FS
|
|
Prerequisites: NFSC 360 (may be taken concurrently).
Communication skills for nutrition counseling and nutrition education; strategies and techniques for nutrition education; including the development, implementation and evaluation of nutrition education interventions; client-centered nutrition counseling techniques to promote behavior change. 3 hours seminar. Formerly NFSC 460.
|
|
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.
|
|
NFSC 465
|
Community Nutrition
|
|
2.0
|
FS
|
|
Prerequisites: NFSC 360, NFSC 365 (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.
|
|
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.
|
Note: Students are required to take 2 units of externship in one of the areas of study. Please see the designated advisor of one of the core areas described below for recommendations on externship placements.
The following courses, or their approved transfer equivalents, are required depending upon the area of study chosen. Students must select one of the following areas of study for completion of the major course requirements.
Child Nutrition Area of Study: 6 units
2 courses selected from:
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
|
CHLD 252
|
Child Development
|
|
3.0
|
FS
|
GE
|
|
Designed for Nursing, Liberal Studies, Communication Sciences & Disorders, and other non-Child Development majors, this course studies the physical, cognitive, social and emotional development of children from conception through adolescence. The course explains genetic, biological, and environmental influences including cross-cultural issues. Scheduled observations are included. 3 hours lecture. This is an approved General Education course.
|
|
CHLD 354
|
The School-Aged Child
|
|
3.0
|
FS
|
|
Prerequisites: CHLD 250 or CHLD 252 or PSYC 355.
This class examines the physical, cognitive, emotional, and psychosocial aspects of growth during the school-aged years (ages 5 through 12), as well as contextual influences (e.g., family, school, peer group) on children's development. Particular attention is paid to the implications of developmental patterns for those who work with school-aged children. 3 hours lecture.
|
|
CHLD 362
|
Issues in Child Development
|
|
3.0
|
FS
|
|
|
This course is designed for upper-division students who wish to develop a broader and deeper understanding of contemporary controversial issues in child development. Students learn fundamentals of social, emotional, and cognitive development from infancy through puberty, and study clashing theoretical explanations of these developments. Students apply their knowledge by preparing position papers and participating in debates on a number of urgent issues children present to society. The course takes a topical rather than "ages and stages" approach to development. 3 hours lecture.
|
|
HCSV 363
|
Child Health
|
|
3.0
|
FS
|
|
|
An examination of the status, needs, and trends in the health of America's children, including selected racial/ethnic groups. The course includes an overview of physical growth and development from the prenatal period to early adolescence; discussion of common health problems, causes, symptoms, treatment, and prevention; and addresses selected health issues such as diet, physical activity, stress, violence, drugs, sexuality, and environmental risks. An overview of current and potential health services and prevention programs for children is included. 3 hours discussion.
|
|
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.
|
Media Area of Study: 6 units
2 courses selected from:
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
|
CDES 222
|
Basic Web Design
|
|
3.0
|
FS
|
|
|
Introduction to hypertext markup language (HTML), Web standards, and the Web publication process. Includes practical exercises in the creation and publication of Web pages and the construction of coherent Web sites. 2 hours discussion, 2 hours activity.
|
|
CDES 272
|
Media for Instruction and Training
|
|
3.0
|
FS
|
|
Prerequisites: CDES 271 or concurrent enrollment or faculty permission.
Students taking the course for the Minor in Education should request faculty permission. An introduction to the area of media for instruction and training. The course is divided into three general areas: (1) Hardware; (2) Theory; (3) Application. Students will design and carry out plans for actual use of media in teaching and learning situations. 2 hours discussion, 3 hours laboratory.
|
|
HCSV 260
|
Computer Applications in Health Education
|
|
3.0
|
FS
|
|
|
An introduction to computer software applications used in health education. Students have hands-on experience developing electronic resources for publishing health educaton CD-ROMs and Web sites. Skills learned may also be used for desktop publishing. Other topics addressed include digital photography, video, scanning, graphic design, archiving, professional presentations, academic databases, and evaluating electronic resources. 3 hours discussion.
|
Senior Nutrition Area of Study: 6 units
2 courses selected from:
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
|
HCSV 541
|
Health in the Later Years
|
|
3.0
|
FA
|
|
|
Exploration of changing health status and needs in later life. Discussion of body system changes, bio-psycho-social influences on elders' health, health enhancement strategies, common health problems, treatment, and prevention. Also addresses drug use and abuse, sexuality, chronic illness, use of health delivery systems, including long-term care. 3 hours lecture.
|
|
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.
|
|
SWRK 474
|
Policy and Programs for Older Adults
|
|
3.0
|
SP
|
|
|
Examines major social policies, legislation, programs, models of service delivery, and funding related to the needs and concerns of older adults living in the US. Barriers to service availability and delivery to older populations-at-risk, and types of advocacy efforts to promote policy change are addressed. 3 hours lecture.
|
Sports Nutrition Area of Study: 6-7 units
2 courses selected from:
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
|
KINE 323
|
Physiology of Exercise
|
|
4.0
|
FS
|
|
Prerequisites: BIOL 104 or faculty permission for non-majors, basic computer literacy skills.
This course is an in-depth study of the physiology of exercise. Emphasis will be placed on energy metabolism during exercise and its relationship to the circulatory, pulmonary, and neuro-endocrine systems. Practical application will be stressed through discussions of clinical exercise physiology, exercise prescription, environmental exercise physiology, exercise and disease, special populations, biological adaptation, and the biology of peak performance. Concepts will be reinforced through laboratory exercises. 3 hours clinical, 2 hours activity.
|
|
KINE 482
|
Exercise Pathophysiology
|
|
3.0
|
FS
|
|
Prerequisites: Bachelor's Degree in any discipline or KINE 322, KINE 323, KINE 480 or faculty permission.
Exercise Pathophysiology, formerly known as Medical Topics in Exercise Physiology, focuses on how exercise ameliorates various chronic disorders. The course addresses obesity, metabolic, cardiovascular, muscular, skeletal, and auto-immune disorders. 3 hours seminar.
|
|
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.
|
Writing Area of Study: 6 units
2 courses selected from:
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
|
CDES 103
|
Writing for Electronic Media
|
|
3.0
|
FS
|
|
Prerequisites: ENGL 130.
An introduction to the styles and formats used in writing for radio, television, multimedia, and the Web. Writing includes commercials /public service announcements, news, and informational programming. 2 hours lecture, 2 hours activity.
|
|
JOUR 260
|
Writing for Mass Media
|
|
3.0
|
FS
|
|
Prerequisites: ENGL 130.
Techniques of information gathering and writing for various audiences in the mass media. Required course for the Options in News-Editorial and Public Relations. Students must earn a grade of C or higher to advance to subsequent writing courses in the Department of Journalism. Students who do not receive at least a C may repeat the course. 2 hours discussion, 2 hours activity.
|
|
JOUR 325
|
Magazine Writing
|
|
3.0
|
FS
|
|
Prerequisites: JOUR 260.
Techniques of writing nonfiction articles and features for publication; where to find material, markets. Student writings may appear in campus publications such as Orion. 2 hours discussion, 2 hours activity.
|
The Option in Foodservice Administration: 31 units
8 courses required:
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
|
ACCT 201
|
Introduction to Financial Accounting
|
|
3.0
|
FS
|
|
|
A study of financial reports, their construction and use. Procedures are introduced to the extent necessary to illustrate basic concepts. Designed to meet the needs of prospective accounting majors, students of business administration, and students seeking a general education. 3 hours discussion.
|
|
ACCT 202
|
Introduction to Managerial Accounting
|
|
3.0
|
FS
|
|
Prerequisites: ACCT 201 (or ABUS 261 for ABUS majors only).
The application of appropriate techniques and concepts in processing historical and projected economic data to assist managerial planning, controlling, and decision-making. Selected topics include cost concepts, product costing, cost behavior, budgeting, standard cost analysis, relevant cost analysis, and contribution margin. 3 hours discussion.
|
|
ECON 103
|
Principles of Microeconomic Analysis
|
|
3.0
|
FS
|
GE
|
|
An introductory survey of microeconomic analysis. Analysis of individual economic units: household, firms, and markets. Analysis of individual decision making. Supply and demand analysis. Type of market organization: competition, oligopoly, and monopoly. Discussion of current problems. 3 hours lecture. This is an approved General Education course.
|
|
NFSC 430
|
Foodservice Procurement and Management
|
|
3.0
|
FA
|
|
Prerequisites: NFSC 120; NFSC 122; NFSC 230 or MGMT 303.
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.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
Note: Students are required to take at least 3 units of externship.
3 courses selected from:
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
|
ANSC 350
|
Meat and the Consumer
|
|
3.0
|
FS
|
|
|
Muscle growth and composition, nutritional and health concerns, meat safety and advances in product development, preparation and storage. 2 hours lecture, 3 hours laboratory.
|
|
BADM 300
|
Communication in Business
|
|
3.0
|
FS
|
GW
|
Prerequisites: ENGL 130 or JOUR 130 (or equivalent) with a grade of C- or higher.
Emphasis is on solving business problems through the strategic design of verbal, print, and electronic messages. Models for effective business documents, presentations, meetings, and interpersonal as well as electronic project interaction are applied to business communication problems. Related technology use, etiquette, cultural differences, and ethical considerations are highlighted. 3 hours lecture. This is an approved Graduation Writing Assessment Requirement course; a grade of C- or higher certifies writing proficiency for majors.
|
|
BLAW 413
|
Employment Law
|
|
3.0
|
FS
|
|
Prerequisites: At least junior standing.
An in-depth study of federal and California employment laws as they affect the management of human resources, with appropriate consideration of ethical and global dimensions. Emphasis is on the legal rights and responsibilities of employers and employees in the employment relationship, primarily in a private-sector, non-union environment. 3 hours discussion.
|
|
MGMT 442
|
Managing Differences
|
|
3.0
|
FS
|
|
Prerequisites: MGMT 303.
As the work force changes domestically and globally, individual and organizational strategies for working cross-culturally and ethically must be adopted. The purpose of this course is to increase understanding of relevant human differences in organizations and to develop behavioral skills for working with these differences. 3 hours discussion.
|
|
MINS 301
|
Corporate Technology Integration
|
|
3.0
|
FS
|
|
|
This course introduces students to the concept of information systems as the application of technical resources to support organizational processes. Given this foundation, students build an integrative, process-oriented understanding of information systems and their deployment, management, and use within distributed and global organizations. Projects focus on introductory enterprise systems, fundamentals of database systems, and basic Web programming. For this course, students are expected to have demonstrated proficiency in the use of microcomputers and office automation software including word processing, spreadsheets, and desktop databases. A proficiency exam is given during the first week of each semester and students are encouraged to take this exam in advance of the semester they intend to enroll in the class. Students who lack such knowledge may wish to enroll in appropriate undergraduate courses prior to attempting this course. This course is designed for BADM majors. 3 hours lecture.
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MKTG 305
|
Survey of Marketing
|
|
3.0
|
FS
|
|
|
Nature and functions of marketing systems and marketing in the individual firm. Study of the marketing mix, marketing institutions, and the environments in which marketing decisions are made. 3 hours lecture.
|
|
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.
|
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PSSC 305
|
Introduction to Wines
|
|
3.0
|
FA
|
|
Prerequisites: At least 21 years of age.
Grape-growing, and winemaking in California wine regions. Wine and food matching. Sensory evaluation. 2 hours lecture, 1 hour discussion.
|
|
RECR 354
|
Resort/Lodging Management
|
|
3.0
|
FS
|
|
Prerequisites: RECR 200, RECR 250, successful completion of computer literacy requirement, or faculty permission.
The organization, duties, and administration of hotel front office. Examines the various jobs in the lodging front office, and procedures for registering, accounting for, and checking out of guests. Additional focus is on the organization, duties, and administration of hotel reservations, night audit, service quality, pricing and inventory management, and uniformed services departments. Emphasis is placed on the operations, coordination, and communication within and between departments. 3 hours lecture.
|
|
RECR 420
|
Recreation Budgeting and Finance Management
|
|
3.0
|
FS
|
|
Prerequisites: RECR 200; one course chosen from RECR 220, RECR 240, RECR 250, or RECR 260; successful completion of computer literacy requirement; or faculty permission.
Management approaches to budget and finance in recreation and park agencies and businesses; budget preparations, forecasting, accounting techniques, and capital acquisition. Review of revenue options, capital funding, and revenue sources included. 2 hours discussion, 2 hours activity.
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RECR 524
|
Commercial Recreation Operation
|
|
3.0
|
FS
|
|
Prerequisites: RECR 200, RECR 420, RECR 422, one course chosen from RECR 220, RECR 240, RECR 250, or RECR 260; successful completion of computer literacy requirement, or faculty permission.
Management of private and commercial recreation programs, areas, and facilities. Considers planning, organizing, financing, staffing, operation, evaluation, facility use, and operational effectiveness and efficiency. Explores a broad range of private and commercial operations. 3 hours lecture.
|
The Option in General Dietetics: 35 units
Registered Dietitians (RDs) are food and nutrition expert who have met the following criteria to earn the RD credential:
1. Completed a minimum of a bachelor's degree at a U.S. regionally accredited university or college and course work approved by the Commission on Accreditation for Dietetics Educators (CADE) of the American Dietetic Association (ADA). Courses in the Option in General Dietetics meet the requirements of the American Dietetic Association for an accredited Didactic Program in Dietetics (DPD).
2. Completed a post-baccalaureate CADE accredited supervised practice program.
3. Pass a national registration exam.
Notice to Prospective Applicants for Option in General Dietetics
A supplemental Dietetics application must be submitted by March 1 for the fall semester and by November 1 for the spring semester. A Dietetics application is available from the Nutrition and Food Sciences department office. In addition to the application, students must provide transcripts of all previous college or university level work, a resume, two letters of recommendation, and a one-page written personal statement about your career goals. Applications are reviewed by a committee which ranks all applications for placement. Students not selected for the option are encouraged to meet with a NFSC faculty advisor. Students not selected may reapply one additional semester.
Prerequisites for Admission to the Option in General Dietetics
1. The cumulative grade point average for all college-level work must be a minimum of 2.75.
2. The following prerequisites must be completed with a grade of C or higher: MATH 105, BIOL 104, BIOl 211, CHEM 107, CHEM 108, NFSC 340. It is highly recommended that CHEM 350 be in progress or completed the semester students apply for admission to the option.
13 courses required:
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
|
CHEM 350
|
Introductory Biochemistry
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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.
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CHEM 350L
|
Introductory Biochemistry Laboratory
|
|
1.0
|
FS
|
|
Prerequisites: Concurrent enrollment in or prior completion of CHEM 350.
Fundamental laboratory studies and examination of the major classes of biological compounds. Principally for agriculture, child development, and nursing students. Normally not open to chemistry or biological sciences majors. 3 hours laboratory.
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|
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.
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NFSC 365
|
Nutrition Counseling and Education
|
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3.0
|
FS
|
|
Prerequisites: NFSC 360 (may be taken concurrently).
Communication skills for nutrition counseling and nutrition education; strategies and techniques for nutrition education; including the development, implementation and evaluation of nutrition education interventions; client-centered nutrition counseling techniques to promote behavior change. 3 hours seminar. Formerly NFSC 460.
|
|
NFSC 430
|
Foodservice Procurement and Management
|
|
3.0
|
FA
|
|
Prerequisites: NFSC 120; NFSC 122; NFSC 230 or MGMT 303.
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.
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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.
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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.
|
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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.
|
|
NFSC 465
|
Community Nutrition
|
|
2.0
|
FS
|
|
Prerequisites: NFSC 360, NFSC 365 (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.
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NFSC 465L
|
Community Nutrition Clinical
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|
1.0
|
FS
|
|
Prerequisites: NFSC 365, NFSC 440.
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.
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NFSC 470
|
Medical Nutrition Therapy I
|
|
4.0
|
FA
|
|
Prerequisites: 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 lecture, 2 hours activity.
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NFSC 471
|
Medical Nutrition Therapy II
|
|
4.0
|
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, 2 hours activity.
|
|
PSYC 101
|
Principles of Psychology
|
|
3.0
|
FS
|
GE
|
|
Introduction to concepts and problems in psychology. Topics include perception, learning, development, motivation, personality, abnormal behavior, and biological and social bases of behavior. 3 hours lecture. This is an approved General Education course.
|
Clinical Nutrition
Students preparing for advanced degrees or careers in nutrition research should complete the required units of the Option in General Dietetics and also complete the following courses, which include a Chemistry minor.
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
|
BIOL 303
|
Human Genetics
|
|
3.0
|
FS
|
GE
|
Prerequisites: One biological sciences course.
The inheritance, expression, and evolution of the genetic material in humans. Topics include genetic engineering, gene therapy, prenatal diagnosis, cancer, the human genome project, genetic influences on human behavior, such as homosexuality and mental illness, and the social and ethical consequences of the new technologies. 3 hours discussion. This is an approved General Education course.
|
OR (the following course may be substituted for the above)
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
|
BIOL 360
|
Genetics
|
|
4.0
|
FS
|
|
Prerequisites: BIOL 153 or permission of instructor.
A detailed study of the principles of classical, molecular, and population/evolutionary genetics. Activities will include computer simulations of segregation, linkage, and population genetics, internet-based database searches for genetic diseases and cloned genes, and searches of the current genetic literature. 3 hours lecture, 1 hour discussion.
|
OR (the following course may be substituted for the above)
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
|
BIOL 416
|
Vertebrate Physiology
|
|
4.0
|
FS
|
|
Prerequisites: BIOL 152, BIOL 153; CHEM 108 or CHEM 270.
General features of vertebrate physiology. Function of muscular, nervous, respiratory, circulatory, excretory, and endocrine systems. 2 hours discussion, 6 hours laboratory.
|
|
CHEM 270
|
Organic Chemistry
|
|
4.0
|
FS
|
|
Prerequisites: CHEM 112.
An introduction to the theory and mechanism of organic reactions. To be followed by CHEM 370, which completes the two-semester sequence for science majors. 3 hours lecture, 3 hours laboratory.
|
|
CHEM 320
|
Quantitative Analysis
|
|
4.0
|
FS
|
|
Prerequisites: CHEM 112 with a grade of C- or higher.
Precision and accuracy in measurements, interpretation of data by statistical analysis, and development of good quantitative techniques. Analysis by gravimetry, titrimetry, potentiometry, chromatography, and spectrometry. 2 hours discussion, 6 hours laboratory.
|
|
CHEM 370
|
Organic Chemistry
|
|
3.0
|
FS
|
|
Prerequisites: CHEM 270 with a grade of C- or higher.
Lecture continuation of the theory and mechanisms of organic reaction. 3 hours discussion.
|
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CHEM 370L
|
Organic Chemistry Laboratory
|
|
1.0
|
FS
|
|
Prerequisites: CHEM 370 may be taken as a prerequisite or concurrently with CHEM 370L.
Laboratory continuation of the theory and mechanisms of organic reactions. Completes the two-semester sequence for science majors. 3 hours laboratory.
|
|
CHEM 451
|
Biochemistry
|
|
3.0
|
FS
|
|
Prerequisites: CHEM 370 with a grade of C- or higher.
A general study of the chemistry of biomolecules. Conformation and function of enzymes and other proteins; metabolism, energy generation, and storage; brief discussion of chemistry of DNA replication, transcription and translation, and of important physiological processes. 3 hours discussion.
|
|
CHEM 455L
|
Biochemistry Laboratory
|
|
2.0
|
FS
|
|
Prerequisites: CHEM 320, CHEM 451; CHEM 370L or CHEM 370M; or faculty permission.
Separation, identification, and/or analysis of biological materials by modern procedures, such as spectrophotometry, chromatography (gas, paper, TLC, column, ion exchange), electrophoresis, enzymology, fluorimetry, and high-speed centrifugation. 6 hours laboratory.
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Electives Requirement:
To complete the total units required for the bachelor's degree, select additional elective courses from the total University offerings. You should consult with an advisor regarding the selection of courses which will provide breadth to your University experience and possibly apply to a supportive second major or minor.
Suggested elective:
| SUBJ NUM |
Title |
Sustainable |
Units |
Semester Offered |
Course Flags |
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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.
|
Grading Requirement:
All courses taken to fulfill major course requirements must be taken for a letter grade except those courses specified by the department as Credit/No Credit grading only.
Advising Requirement:
Advising is mandatory for all majors in this degree program. Consult your undergraduate advisor for specific information.
Honors in the Major:
Honors in the Major is a program of independent work in your major. It requires 6 units of honors course work completed over two semesters.
The Honors in the Major program allows you to work closely with a faculty mentor in your area of interest on an original performance or research project. This year-long collaboration allows you to work in your field at a professional level and culminates in a public presentation of your work. Students sometimes take their projects beyond the University for submission in professional journals, presentation at conferences, or academic competition. Such experience is valuable for graduate school and professional life. Your honors work will be recognized at your graduation, on your permanent transcripts, and on your diploma. It is often accompanied by letters of commendation from your mentor in the department or the department chair.
Some common features of Honors in the Major program are:
- You must take 6 units of Honors in the Major course work. All 6 units are honors classes (marked by a suffix of H), and at least 3 of these units are independent study (399H, 499H, 599H) as specified by your department. You must complete each class with a minimum grade of B.
- You must have completed 9 units of upper-division course work or 21 overall units in your major before you can be admitted to Honors in the Major. Check the requirements for your major carefully, as there may be specific courses that must be included in these units.
- Your cumulative GPA should be at least 3.5 or within the top 5% of majors in your department.
- Your GPA in your major should be at least 3.5 or within the top 5% of majors in your department.
- Most students apply for or are invited to participate in Honors in the Major during the second semester of their junior year. Then they complete the 6 units of course work over the two semesters of their senior year.
- Your honors work culminates with a public presentation of your honors project.
While Honors in the Major is part of the Honors Program, each department administers its own program. Please contact your major department or major advisor to apply.
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