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Nutrition and Food Science Course Offerings

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.

NFSC 020

Elementary Food    3.0 Fa/Spr

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. 2.0 hours discussion, 3.0 hours laboratory. Special fee required; see The Class Schedule. CAN FCS 8.

NFSC 021

Food Industry    2.0 January

Study of the production, processing, marketing, and distribution of food products from point of origin to consumer. Factors which affect the cost of food, including governmental regulations, business/industry practices, and consumer expectations are considered. Field trips to several food-related industries in California provide opportunities to observe human environmental scientists working in the food industry. 1.0 hour discussion, 2.0 hours activity. You may take this course more than once for a maximum of 6.0 units.

NFSC 025

Basic Nutrition    3.0 Fa/Spr

Physiological, social, and psychological factors affecting food intake are examined. Relationships of nutrients to health throughout life. This is an approved General Education course. CAN FCS 2.

NFSC 025H

Basic Nutrition-Honors    3.0 Spring

Prerequisites: Acceptance into the Honors Program.

Physiological, social, and psychological factors affecting food intake are examined. Relationships of nutrients to health throughout life. This is an approved General Education course.

NFSC 098

Special Topics    1.0-3.0 Fa/Spr

This course is for special topics offered as 098A-C for 1.0 to 3.0 units respectively. 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.

NFSC 120

Science of Food    3.0 Fall

Prerequisites: BIOL 011, CHEM 028, NFSC 020.

A study of the physical, chemical, and microbiological aspects of foods; the function of and changes in components during preparation and processing of foods. 2.0 hours discussion, 3.0 hours laboratory. Special fee required; see The Class Schedule.

NFSC 123

Nutrition and Physical Fitness    3.0 Fa/Spr

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. This is an approved General Education course.

NFSC 125

Human Nutrition    3.0 Fa/Spr

Prerequisites: BIOL 004, CHEM 028.

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.

NFSC 126

Clinical Nutrition    3.0 Spring

Prerequisites: BIOL 004, CHEM 028, NFSC 125.

A study of the principles and practices of dietary modification in the treatment of disease. Principles are explored; practice in calculating and writing the various contemporary therapeutic diets is performed.

NFSC 126L

Nutrition Assessment Laboratory    1.0 Spring

Prerequisites: NFSC 126 (may be taken concurrently).

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. 3.0 hours laboratory. Special fee required; see The Class Schedule.

NFSC 127

Nutrition Throughout the Life Cycle    3.0 Fa/Spr

Prerequisites: BIOL 004; NFSC 025 or NFSC 125.

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.

NFSC 128

Nutrition in Health and Disease    4.0 Fa/Spr

Prerequisites: BIOL 004, CHEM 028.

The role of various nutrients in the normal function of the human body, including how nutrient needs change throughout the life cycle. Study of the role of nutrition in various disease and stress situations; dietary modifications applied to disease states as partial or total medical treatment.

NFSC 160

Introduction to    3.0 Fall
Foodservice Administration and Sanitation

Prerequisites: NFSC 020.

Organization, administration, and management of foodservice operations. Includes principles of safe and sanitary food handling and design of retail foodservice establishments. ServSafe Certification is available as part of the course.

NFSC 198

Special Topics    1.0-3.0 Fa/Spr

This course is for special topics offered as 198A-C for 1.0 to 3.0 units respectively. 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.

NFSC 199

Special Problems    1.0-3.0 Fa/Spr

This course is an independent study of special problems and is offered as 199A-C for 1.0 to 3.0 units respectively. You must register directly with a supervising faculty member.

NFSC 220

Experimental Food    3.0 Spring

Prerequisites: NFSC 120.

Individual research projects will be planned, conducted, evaluated, and discussed in writing; sensory and objective analyses for evaluation of foods; functions of components in food systems. 2.0 hours discussion, 3.0 hours laboratory.

NFSC 222

Nutrition Counseling and Education    2.0 Fall

Prerequisites: NFSC 126, NFSC 126L, NFSC 127.

Communication skills for nutrition counseling and nutrition education; strategies and techniques for nutrition education; development of nutrition care plans; principles of evaluation and documentation.

NFSC 223

Advanced Nutrition and Physical Fitness    3.0 Fall

Prerequisites: NFSC 123 or NFSC 125; CHEM 028.

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 findings.

NFSC 224

Cultural Food    3.0 Spring

Prerequisites: ENGL 001 (or its equivalent) with a grade of C- or higher; NFSC 020; NFSC 120; GEOG 002 and ANTH 013 are recommended.

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. 2.0 hours discussion, 3.0 hours laboratory. Special fee required; see The Class Schedule. This is a writing proficiency, WP, course; a grade of C- or better certifies writing proficiency for majors.

NFSC 225

Advanced Human Nutrition    3.0 Fall

Prerequisites: NFSC 125; CHEM 153 or CHEM 250A.

Theories integrated from physiology, biochemistry, and nutrition with recent developments in the discipline. Emphasis on practical significance of current research and theory.

NFSC 226

Seminar in Medical Nutrition Therapy    3.0 Spring

Prerequisites: CHEM 153 or CHEM 250A; NFSC 126L and NFSC 225.

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. Adaptation of dietary patterns of individuals to special needs.

NFSC 227

Community Nutrition    3.0 Fa/Spr

Prerequisites: NFSC 126, NFSC 127, NFSC 222, NFSC 225.

Acquaints the student with nutrition programs which relate the science of nutrition to the improvement and maintenance of the health status of individuals and groups. Community assessment, program planning and funding emphasized. 2.0 hours seminar, 3.0 hours clinical.

NFSC 229

Issues in Nutrition and Food Science    1.0 Fall

Prerequisites: Senior standing.

Overview of career opportunities and application procedures for post-baccalaureate programs in the discipline. 3.0 hours laboratory.

NFSC 261

Foodservice Procurement and Management    3.0 Fall

Prerequisites: BIOL 011; NFSC 160 or MGMT 180; NFSC 020.

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. 2.0 hours lecture, 3.0 hours laboratory.

NFSC 262

Foodservice Equipment    3.0 Spring
and Production Systems

Prerequisites: NFSC 261.

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. 2.0 hours discussion, 3.0 hours laboratory.

NFSC 263

Advanced Foodservice Administration    3.0 Spring

Prerequisites: NFSC 261, NFSC 262.

Advanced study and application of foodservice concepts and procedures for accountable management of organizational resources. 2.0 hours seminar, 2.0 hours activity. Formerly NFSC 260.

NFSC 289

Internship    1.0-6.0 Fa/Spr

This course is an internship offered as 289A-F for 1.0 to 6.0 units respectively. You must register directly with a supervising faculty member. The internship is a program designed to provide the student with occupational experience. The internship is designed as a transition to professional practice wherein the student applies learned theory to actual practice.

NFSC 298

Special Topics    3.0 Fa/Spr

This course is for special topics offered as 298A-C for 1.0 to 3.0 units respectively. 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.

NFSC 299H

Honors Senior Thesis or Project    3.0 Fa/Spr

Prerequisites: NFSC 025 or NFSC 125; 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 299H twice. You may take this course more than once for a maximum of 6.0 units.

NFSC 300

Research Methods in Nutritional Sciences    4.0 Inquire

Prerequisites: MATH 315 or similar statistics course.

An examination of quantitative and qualitative research methods via the analysis of secondary 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. 3.0 hours lecture, 2.0 hours activity.

NFSC 325A

Topics in Clinical Nutrition    2.0 Inquire

Prerequisites: NFSC 226 and biochemistry.

A review and application of selected contemporary issues in therapeutic nutrition. Role of dietitian as health care team member is considered and examined.

NFSC 325B

Topics in Macronutrients    3.0 Inquire

Prerequisites: NFSC 225, biochemistry.

Review of current scientific literature in selected aspects of protein, carbohydrates, and lipids, and their use by the body.

NFSC 325C

Topics in Vitamins and Minerals    3.0 Inquire

Prerequisites: NFSC 225, biochemistry.

Review of current scientific literature in contemporary issues of selected nutrients.

NFSC 325D

Food Science    2.0 Inquire

Prerequisites: NFSC 120, 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.

NFSC 325E

Topics in Developmental Nutrition    2.0 Inquire

Prerequisites: NFSC 127, biochemistry.

A review of selected contemporary issues of nutritional status in one or more groups in the life cycle; infant nutrition, child nutrition, or geriatric nutrition.

NFSC 325F

International Issues in Nutrition    2.0 Inquire

Prerequisites: NFSC 224, biochemistry.

Review of international issues that influence nutritional status of individuals and populations, with emphasis on contemporary problems in less developed countries.

NFSC 325G

Topics in Community Nutrition    2.0 Inquire

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.

NFSC 327

Nutrition Education    3.0 Inquire

Prerequisites: NFSC 227.

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.

NFSC 389

Graduate Internship    1.0-6.0 Fa/Spr

This course is an internship offered as 389A-F for 1.0 to 6.0 units respectively.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. This course is offered through Continuing Education for students in the AP4 program. May be repeated more than once for credit.

NFSC 398

Independent Study    1.0-3.0 Fa/Spr

This course is a graduate level independent study offered as 398A-C for 1.0 to 3.0 units respectively. You must register directly with a supervising faculty member.

NFSC 398P

Professional Paper    3.0 Fa/Spr

Culminating activity for the MS degree. A professional paper is written based on original research. You must register directly with a supervising faculty member.

NFSC 399

Master’s Thesis    1.0-6.0 Fa/Spr

Offered as NFSC 399A-F for 1-6 units respectively, the master’s thesis is the culminating activity for the MS degree. You must register directly with a supervising faculty member.