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 100
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 100H
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 120
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 155
Introduction to Nutrition and Food Sciences
1.0 Fa/Spr

Introduction to professional associations, legislation, and career opportunities in the Nutrition and Food Sciences major and an introduction to campus resources. Credit/no credit grading only.

NFSC 198
Special Topics
1.0–3.0 Fa/Spr

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.

NFSC 230
Introduction to Foodservice Administration
3.0 Fa/Spr

Prerequisites: NFSC 120.

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.

NFSC 240
Human Nutrition
3.0 Fa/Spr

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.

NFSC 303
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 320
Science of Food
3.0 Fall

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 reserach projects are conducted, presented, and evaluated. 2.0 hours discussion, 3.0 hours laboratory. Special fee required; see the Class Schedule.

NFSC 345
Diet Supplements and Functional Foods
3.0 Inquire

Prerequisites: NFSC 240.

Scientific overview of popular dietary supplements and food phytochemicals and their relation to human health and disease. Current governemnt regulations are also considered.

NFSC 360
Nutrition Throughout the Life Cycle
3.0 Fa/Spr

Prerequisites: BIOL 104; NFSC 100 or NFSC 240.

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 370
Clinical Nutrition
3.0 Fa/Spr

Prerequisites: BIOL 104, CHEM 108, NFSC 240.

A study of the principles and practices of dietary modification in the treatment of disease. Practice in calculating and writing the various contemporary therapeutic diets as part of the nutrition care process.

NFSC 370L
Nutrition Assessment Laboratory
1.0 Spring

Prerequisites: NFSC 370 (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 398
Special Topics
1.0–3.0 Fa/Spr

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.

NFSC 399
Special Problems
1.0–3.0 Fa/Spr

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. You may take this course more than once for a maximum of 6.0 units. Credit/no credit grading only.

NFSC 403
Advanced Nutrition and Physical Fitness
3.0 Inquire

Prerequisites: NFSC 303 or NFSC 240; 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 findings.

NFSC 420
Experimental Food
3.0 Inquire

Prerequisites: NFSC 320.

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 429
Cultural Food
3.0 Spring

Prerequisites: ENGL 130 (or its equivalent) with a grade of C- or higher, NFSC 120, NFSC 320; GEOG 102 and ANTH 113 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. This is a writing proficiency, WP, course; a grade of C- or better certifies writing proficiency for majors. Special fee required; see the Class Schedule.

NFSC 430
Foodservice Procurement and Management
3.0 Fall

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. 2.0 hours lecture, 3.0 hours laboratory.

NFSC 431
Foodservice Equipment and Production Systems
3.0 Spring

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. ServSafe Certification is available as part of the course. 2.0 hours discussion, 3.0 hours laboratory.

NFSC 432
Advanced Foodservice Administration
3.0 Inquire

Prerequisites: NFSC 430, NFSC 431.

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

NFSC 440
Advanced Human Nutrition
3.0 Fall

Prerequisites: NFSC 240; CHEM 350 or CHEM 451.

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

NFSC 455
Futures 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.

NFSC 460
Nutrition Counseling and Education
3.0 Fall

Prerequisites: NFSC 370, NFSC 370L, 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.

NFSC 465
Community Nutrition
3.0 Fa/Spr

Prerequisites: NFSC 370, NFSC 360, NFSC 460, NFSC 440, permission of instructor.

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. You may be required to purchase professional liability insurance. 2.0 hours seminar, 3.0 hours clinical.

NFSC 470
Medical Nutrition Therapy
3.0 Spring

Prerequisites: CHEM 350 or CHEM 451; NFSC 370L and NFSC 440.

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.

NFSC 489
Externship
1.0–6.0 Fa/Spr

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. You may take this course more than once for a maximum of 15.0 units. Credit/no credit grading only.

NFSC 497
Portfolio Review
1.0 Fa/Spr

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. Credit/no credit grading only.

NFSC 498
Special Topics
3.0 Fa/Spr

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.

NFSC 499H
Honors Senior Thesis or Project
3.0 Fa/Spr

Prerequisites: NFSC 100 or NFSC 240; 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. You may take this course more than once for a maximum of 6.0 units.

NFSC 600
Research Methods in Nutritional Sciences
4.0 Inquire

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. 3.0 hours lecture, 2.0 hours activity.

NFSC 620
Food Science
2.0 Inquire

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.

NFSC 641
Topics in Macronutrients
3.0 Inquire

Prerequisites: NFSC 440, biochemistry.

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

NFSC 642
Topics in Vitamins and Minerals
3.0 Inquire

Prerequisites: NFSC 440, biochemistry.

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

NFSC 660
Nutrition Education
3.0 Inquire

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.

NFSC 661
Topics in Developmental Nutrition
2.0 Inquire

Prerequisites: NFSC 360, 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 665
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 667
International Issues in Nutrition
2.0 Inquire

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.

NFSC 670
Topics in Clinical Nutrition
2.0 Inquire

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.

NFSC 689
Graduate Internship
1.0–6.0 Fa/Spr

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 only.

NFSC 697
Independent Study
1.0–3.0 Fa/Spr

This course is a graduate-level independent study offered for 1.0–3.0 units. You must register directly with a supervising faculty member. You may take this course more than once for a maximum of 6.0 units.

NFSC 697P
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 699T
Master's Thesis
1.0–6.0 Fa/Spr

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. You may take this course more than once for a maximum of 6.0 units.