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Nutrition and Food Sciences
College of Natural Sciences
Interim Dean: Margaret A. Owens
Department of Nutrition and Food Sciences
Chair: Kathryn Silliman
Holt Hall 123
530-898-6805
e-mail:
nutrition@csuchico.edu
http://www.csuchico.edu/nfsc/
Graduate Advisor:
Holt Hall 123
530-898-4757
Program
BS in Nutrition and Food Sciences
Minor in Foodservice Administration
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.
Physiological, social, and psychological factors affecting food intake are examined. Relationships of nutrients to health
throughout life. This is an approved General Education course.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Prerequisites: Senior standing.
Overview of career opportunities and application procedures for post-baccalaureate programs in the discipline.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Prerequisites: NFSC 440, biochemistry.
Review of current scientific literature in selected aspects of protein, carbohydrates, and lipids, and their use by the body.
Prerequisites: NFSC 440, biochemistry.
Review of current scientific literature in contemporary issues of selected micronutrients.
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.
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.
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.
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.
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.
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.
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.
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.
Culminating activity for the MS degree. A professional paper is written based on original research. You must register directly
with a supervising faculty member.
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.