Nutrition and Foods Associate in Arts Degree
Division: Natural Sciences
PROGRAM CODE: 2A03865
The Nutrition and Foods Associate in Arts Degree includes coursework that is applicable to a transfer program at selected universities and colleges in the field of Dietetics, Food and Nutrition. Within the field of Nutrition and Foods, professionals work in healthcare, education and research, business and industry. Careers are also available in government agencies, food service management, fitness, food companies and in private practice. This degree requires completion of 23-28 units, of which 6 units are in required courses, 9-12 units are in Nutrition and Foods electives, and 8-10 units are in restricted electives, in addition to other graduation requirements.
| Code | Title | Units |
|---|---|---|
| Required Courses (6 units) | ||
| FOOD 102 F | Introduction to Foods (formerly FOOD 101AF) | 3 |
| NUTR 210 F | Human Nutrition | 3 |
| or NUTR 210HF | Honors Human Nutrition | |
| Nutrition and Foods Electives (9-12 units) | 9-12 | |
| Food Safety and Sanitation | 3 | |
| Food Service Management | 3 | |
| Cultural Aspects of Food | 3 | |
| Foods for Fitness (formerly FOOD 060 F) | 2 | |
| Vegetarian Cooking and Nutrition (formerly FOOD 070 F) | 2 | |
| Careers in Nutrition and Foods | 2 | |
| Sports Nutrition | 3 | |
| Introduction to Medical Nutrition Therapy | 3 | |
| Nutrition and Foods Internship | 2-4 | |
| Restricted Electives (8-10 units) | 8-10 | |
| General Human Anatomy | 4 | |
| Human Physiology | 5 | |
| General Chemistry I | 5 | |
| General Chemistry II | 5 | |
| General Microbiology | 5 | |
| Introductory Probability and Statistics | 4-5 | |
or MATH 120HF | Honors Introductory Probability and Statistics | |
or MATH 121 F | Introductory Probability and Statistics with Support | |
or PSY 161 F | Elementary Statistics for Behavioral Science | |
or PSY 161HF | Honors Elementary Statistics for Behavioral Science | |
or SOSC 120 F | Introduction to Probability and Statistics | |
| Total Units | 23-28 | |
Outcome 1: Apply critical thinking skills to identify and evaluate evidence-based nutrition and foods information and practices.
Outcome 2: Apply scientific principles and dietary planning strategies to promote optimal health.
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