Nutrition and Dietetics Associate in Science Degree for Transfer

PROGRAM CODE: 2S35804

The Nutrition and Dietetics Associate in Science Degree for Transfer, also referred to as the Nutrition and Dietetics AS-T degree (or ADT), prepares students to transfer to CSU campuses that of fer bachelor's degrees in nutrition and dietetics. Ed Code Section 66746-66749 states students earning the Nutrition and Dietetics AS-T degree will be granted priority for admission as a Nutrition and Dietetics major to a local CSU, as determined by the CSU campus to which the student applies. This degree introduces students to the principles and methodologies used in the study of nutrition and dietetics and allows students to acquire the foundational knowledge necessary to pursue post-secondary degrees in nutrition and dietetics. Coursework includes instruction in nutrition, foods, psychology, chemistry, and microbiology. The Nutrition and Dietetics AS-T degree requires a total of 27-29 units of required courses as indicated below.

The following is required for all AA-T or AS-T degrees, and there are no additional graduation requirements:

1. Completion of 60 semester units or 90 quarter units that are eligible for transfer to the California State University, including both of the following:
   1. The Intersegmental General Education Transfer Curriculum (IGETC) or the California State University General Education – Breadth Requirements (for admissions to CSU, it is necessary that the students meet the "Oral Communications" requirement when using IGETC for AA-T or AS-T).
   2. A minimum of 18 semester units or 27 quarter units in a major or area of emphasis, as determined by the community college district.
2. Obtainment of a minimum grade point average of 2.0.
3. ADTs also require that students must earn a C or better in all courses required for the major or area of emphasis. A P (Pass) grade is an acceptable grade for a course in the major only if the P is defined to be equivalent to a C or better.

Outcome 1: Demonstrate an understanding of how the scientific method is used to evaluate diet and foods.

Outcome 2: Apply nutritional concepts in the planning of meals and the preparation of food.