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NFSC 100
|
Basic Nutrition
|
|
3.0
|
FS
|
GE
|
|
Physiological, social, and psychological factors affecting food intake are examined, as well as relationships of nutrients to health throughout life. Sustainable food practices are explored. 3 hours lecture. This is an approved General Education course.
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NFSC 120
|
Introduction to Food Science
|
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3.0
|
FS
|
|
|
An elementary study of the chemical, physical and sensory properties of foods. An emphasis on food science principles as they relate to food preparation, ingredient function and interaction, purchasing, storage, nutrient preservation, safety and sanitation. 2 hours discussion, 3 hours laboratory.
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NFSC 122
|
Food Safety and Sanitation
|
|
2.0
|
FS
|
|
|
Knowledge of national (FDA's Food Code 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 certification if he or she receives a minimum of 75% on the respective examinations. Good Agricultural Practices are reviewed alongside various food safety topics. 2 hours lecture.
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NFSC 155
|
Introduction to Nutrition and Food Sciences
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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.
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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.
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|
NFSC 200
|
Health at Every Size: A Non-Diet Approach to Wellness
|
|
3.0
|
FS
|
GE
USD
|
|
This course provides an overview of the Health at Every Size paradigm. Topics include size discrimination, social and cultural influences on body dissatisfaction and the adoption of enjoyable physical activity, and mindful eating. 3 hours lecture. This is an approved General Education course. This is an approved US Diversity course.
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|
NFSC 200I
|
Health at Every Size: A Non-Diet Approach to Wellness - Writing Intensive
|
|
3.0
|
FS
|
GE
USD
WI
|
|
This course provides an overview of the Health at Every Size paradigm. Topics include size discrimination, social and cultural influences on body dissatisfaction and the adoption of enjoyable physical activity, and mindful eating. 3 hours lecture.This is an approved Writing Intensive course. This is an approved General Education course. This is an approved US Diversity course.
|
|
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 services. 3 hours discussion.
|
|
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.
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|
NFSC 310
|
Ecology of Human Nutrition
|
|
3.0
|
FS
|
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.
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NFSC 318
|
Nutrition and Disease
|
|
3.0
|
SP
|
|
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 320
|
Science of Food
|
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3.0
|
FA
|
|
Prerequisites: BIOL 211, CHEM 108, NFSC 120.
Application of principles and methods of physical and sensory analysis of food; effects of functional ingredients, processing, and biotechnology on the food supply. Group research projects are conducted, presented, and evaluated. 2 hours discussion, 3 hours laboratory.
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|
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.
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|
NFSC 345
|
Diet Supplements and Functional Foods
|
|
3.0
|
FS
|
|
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 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 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.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
NFSC 425
|
Advanced Food Science
|
|
3.0
|
INQ
|
|
Prerequisite: NFSC 320.
Development of knowledge and skills in food chemistry, microbiology, processing, packaging, and sensory evaluation, with an emphasis on current food industry practices. 3 hours lecture.
|
|
NFSC 429
|
Cultural Food
|
|
3.0
|
SP
|
USD
GW
|
Prerequisites: Completion of GE Written Communication (A2) requirement, 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.
|
|
NFSC 430
|
Foodservice Procurement and Management
|
|
3.0
|
FS
|
|
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, budgeting, and theories of internal control. 2 hours lecture, 2 hours activity.
|
|
NFSC 431
|
Foodservice Equipment and Production Systems
|
|
3.0
|
FS
|
|
Prerequisites: NFSC 430.
Application of meal production, recipe adaptation and costing, employee and production schedules, environmental health control, inservice training, and logic models. Survey of various foodservice operations. 2 hours discussion, 3 hours laboratory.
|
|
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.
|
|
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 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.
|
|
NFSC 465L
|
Community Nutrition Clinical
|
|
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.
|
|
NFSC 468
|
Child Nutrition
|
|
3.0
|
INQ
|
|
Prerequisite: NFSC 360 or faculty permission.
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.
|
|
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 are also addressed. 3 hours lecture.
|
|
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.
|
|
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.
|
|
NFSC 475L
|
Nutrition Practicum Clinical
|
|
1.0
|
FS
|
|
Prerequisite: faculty permission.
Provides fieldwork experience in a healthcare-based nutrition program. 3 hours laboratory. You may take this course more than once for a maximum of 4.0 units. Credit/no credit grading.
|
|
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.
|
|
NFSC 489C
|
Center for Healthy Communities Externship
|
|
1.0
-6.0
|
FS
|
|
|
This course is an externship offered by the Center for Healthy Communities (CHS) for 1.0-6.0 units. You must submit an application to the CHC to register. The externship provides students with preprofessional community-based experience and is designed as a transition to professional practice wherein the student applies learned theory to actual practice. You may take this course more than once for a maximum of 15.0 units. Credit/no credit grading.
|
|
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.
|
|
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.
|
|
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.
|
|
NFSC 530
|
Nutrition Program Management and Administration
|
|
3.0
|
INQ
|
|
Prerequisite: NFSC 431 or faculty permission.
Study and application of program and organizational management within the fields of food and nutrition, such as community nutrition and health programs, clinical nutrition administration, and school and hospital foodservice administration. 3 hours lecture.
|
|
NFSC 569
|
Topics in Nutrition and Aging
|
|
3.0
|
FS
|
|
Prerequisite: NFSC 360.
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 are addressed. Students examine the literature and prepare and present a current topic related to nutrition and aging. 3 hours lecture.
|
|
NFSC 600
|
Research Methods in Nutritional Sciences
|
|
4.0
|
FA
|
|
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.
|
|
NFSC 641
|
Topics in Macronutrients
|
|
3.0
|
SP
|
|
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.
|
|
NFSC 642
|
Topics in Vitamins and Minerals
|
|
3.0
|
FA
|
|
Prerequisites: NFSC 440, biochemistry.
Review of current scientific literature in contemporary issues of selected micronutrients. 3 hours seminar.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
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