Nutrition/Foods (NUTR)

NUTR 018 Nutrition 3 unit(s)
Hours: 3 Lecture/Discussion
A scientific study of basic chemical, biological and physiological principles and concepts of human nutrition. These principles are applied to the individual and appropriate food selection.
Prerequisites: (MATH 360 and (ENGL 251 or ENGL 261) or equivalent college course with "C" or better
NUTR 020 Cultural Foods 3 unit(s)
Hours: 2 Lecture/Discussion
3 Lab
Materials Fees: $45
Equivalent Course: CULN 020
Examination of the cultural and social meanings of food, food behaviors and food systems. Emphasis on the regional, ethnic and religious influences on food habits.
Advisory on Recommended Preparation: ENGL 251 or equivalent college course with "C" or better, or eligibility for ENGL 1 determined by COS Placement Procedures and MATH 360 or equivalent college course with "C" or better or eligibility for MATH 200 as determined by COS Placement Procedures
NUTR 107 Sanitation and Safety 2 unit(s)
Hours: 2 Lecture/Discussion
Equivalent Course: CULN 107
This course provides accurate, up-to-date information for all levels of employees in all aspects of food handling. It includes laws and regulations for food safety within the rapidly growing restaurant and food service industry. Students may elect to take the National Food Safety certificate exam at the end of the course.
NUTR 119 Nutrition for Fitness 3 unit(s)
Hours: 3 Lecture/Discussion
Equivalent Course: HW 119
This course is designed to acquaint students with the nutritional needs of athletes and the relationship between nutrition and fitness. Students are required to use the computer, Internet and basic math skills to calculate nutritional needs. Topics include human energy, nutrient groups, body composition, and supplement use.
NUTR 214 Cooking for a Healthy Life 3 unit(s)
Hours: 2 Lecture/Discussion
3 Lab
Materials Fees: $50
Equivalent Course: NUTR 114
A hands-on cooking class which applies current nutritional guidelines to menu planning, food selection and recipe preparation. Basic skills to evaluate the healthfulness of foods will also be covered.