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.

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. (004273)

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. (006373)

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. 3.0 hours laboratory, 2.0 hours discussion. Special fee required; see the Class Schedule. (004271)

Food Safety & Sanitation
2.0 Fa/Spr

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. (020596)

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. (020288)

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. (006374)

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. (004294)

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. (004296)

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. (004288)

Ecology of Human Nutrition
3.0 Fall

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. Special attention is given to a critical analysis of the biological and socio-cultural determinants of nutrition-related issues around the world and strategies for addressing those issues. This is an approved General Education course. This is an approved Global Cultures course. (020508)

Nutrition and Disease
3.0 Fa/Spr

Prerequisites: NFSC 240

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. (020608)

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 research projects are conducted, presented, and evaluated. 3.0 hours laboratory, 2.0 hours discussion. Special fee required; see the Class Schedule. (004293)

Diet Supplements and Functional Foods
3.0 Fa/Spr

Prerequisites: NFSC 240.

Scientific overview of popular dietary supplements and food phytochemicals and their relation to human health and disease. Current government regulations are also considered. (020289)

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. (004298)

Nutrition Assessment Laboratory
1.0 Spring

Prerequisites: NFSC 240.

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. (006375)

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. (006376)

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. (006377)

Advanced Nutrition and Physical Fitness
3.0 Fa/Spr

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. (015977)

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. 3.0 hours laboratory, 2.0 hours discussion. (004325)

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. (004330)

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 activity, 2.0 hours lecture. (004326)

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. 3.0 hours laboratory, 2.0 hours discussion. Special fee required; see the Class Schedule. (004332)

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 activity, 2.0 hours seminar. (004329)

Advanced Human Nutrition
4.0 Fall

Prerequisites: NFSC 240; CHEM 350 or CHEM 451 with a grade of C or higher.

Theories integrated from physiology, biochemistry, and nutrition with recent developments in the discipline. Emphasis on practical significance of current research and theory. (004331)

Futures in Nutrition and Food Science
1.0 Spring

Prerequisites: Senior standing.

Overview of career opportunities and application procedures for post-baccalaureate programs in the discipline. (004336)

Futures in Dietetics
1.0 Fall

Prerequisites: Senior standing, permission of Didactic Program Director.

Overview of career opportunities in dietetics and application procedures for dietetic internships and other post-baccalaureate programs in the discipline. (020609)

Nutrition Counseling and Education
3.0 Fa/Spr

Prerequisites: NFSC 318 or NFSC 470 (may be taken concurrently), NFSC 360.

Communication skills for nutrition counseling and nutrition education; strategies and techniques for nutrition education; development of nutrition care plans; principles of evaluation and documentation. (004335)

Community Nutrition
2.0 Fa/Spr

Prerequisites: NFSC 360, NFSC 460 (may be taken concurrently).

Acquaints the student with nutrition programs that relate the science of nutrition to the improvement, maintenance, and promotion of the health status of individuals and groups. Community organization and assessment, program planning, funding and evaluation, and current status of foreign and domestic food insecurity and hunger will be addressed. (004333)

Community Nutrition Clinical
1.0 Fa/Spr

Prerequisites: NFSC 440, NFSC 460

Corequisites: NFSC 465

Provides fieldwork experience in a community-based nutrition program. Development, implementation and evaluation of a nutrition education plan is also addressed. 3.0 hours laboratory. (020610)

Child Nutrition
3.0 Inquire

Prerequisites: NFSC 100; or NFSC 240 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. (020611)

Nutrition and Aging
3.0 Inquire

Prerequisites: 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. (020612)

Medical Nutrition Therapy
3.0 Fall

Prerequisites: NFSC 370L,NFSC 440 (may be taken concurrently).

Investigation of the physiological and biochemical changes imposed on the body by certain disorders as well as by dietary modifications, and analysis of nutritive value of diets prescribed for treatment of disease as part of the nutrition care process. Adaptation of dietary patterns of individuals to special needs. (015979)

Medical Nutrition Therapy II
3.0 Spring

Prerequisites: 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. (020613)

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. (004353)

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. (015886)

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. (006378)

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. (004357)

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. (006380)

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. (004364)

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. (004362)

Topics in Vitamins and Minerals
3.0 Inquire

Prerequisites: NFSC 440, biochemistry.

Review of current scientific literature in contemporary issues of selected micronutrients. (004363)

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. (004361)

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. (004365)

Advanced Nutrition Counseling
2.0 Inquire

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. (020938)

Note: The highlighted is different from what appears in the printed catalog. What is displayed is current and correct.
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. (006381)

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. (004366)

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. (004360)

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. (004368)

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. (006382)

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. (006386)

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. (006387)