-
'NF' -
Nutrition & Food Courses:
-
NF 10
-
NF 20
-
NF 25
-
NF 25H
-
NF 28
-
NF 30
-
NF 61
-
NF 62
-
NF 81
-
NF 82
|
The Consumer Science & Design Technologies department offers these 10
'NF' - Nutrition and Food Courses:
- NF 10 - Nutrition for Personal Health
and Wellness
- NF 20 - Principles of Foods with Lab
- NF 25 - Essentials of Nutrition
- NF 25H - Essentials of Nutrition
- Honors
- NF 28 - Cultural and Ethnic Foods
|
- NF 30 - Food Science Technologies
- NF 61 - Creative Foods
- NF 62 - Meal Management
- NF 81 - Cooking for Your Heart and
Health
- NF 82 - Vegetarian Cuisine
|
Click on any of the tabbed links above to view detailed information about a course.
|
|
|
|
This course presents the basic principles of human nutrition and their relationship to optimum health.
Emphasizes nutrient needs, food selection and weight control during the various life
stages from prenatal to adult. Student food intake is evaluated in several
ways including computer diet analysis. This course is intended for non-health
science majors.
|
|
(54 hours lecture; Degree applicable, CSU)
|
|
Prerequisite:
Eligibility for
ENGL 68 - Preparation for College Writing
|
Course Measurable Objectives:
- Identify and classify essential nutrients and interpret their relationship to health.
- Evaluate and develop diets using the Food Guide Pyramid and Dietary Guidelines.
- Analyze the changing nutrient needs during each stage of the life cycle.
- Describe the principles of energy balance, weight gain and weight loss.
- Differentiate between nutrition fact and fallacy.
- Evaluate fad diets and products.
- Evaluate fad diets and products.
- Analyze food intake and compare to recommended goals.
- Identify the important roles of exercise and nutrition in contributing to good health.
|
Course Level Student Learning Outcomes:
Students completing NF 10 - Nutrition for Personal Health and Wellness will:
- be able to demonstrate meaningful self-evaluation of their current food choices related to increasing their lifelong personal wellbeing.
- feel motivated and confident in their abilities to apply the information they learned in class to their lives.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
|
|
|
This course is an introduction to basic food science principles and food preparation
procedures with emphasis on ingredient functions and interaction; food preparation
techniques and skills; sensory evaluation standards; food safety and sanitation;
food preparation equipment and utensils; storage standards; and nutrient retention.
|
|
(36 hours lecture; 54 hours lab Degree applicable, CSU)
|
Course Measurable Objectives:
- Prepare and present a variety of products from each major category of food (e.g., milk, eggs, cheese, etc.)
- Identify and appply basic scientific principles in the preparation and storage of high quality food products.
- Describe and utilize accepted safe and sanitary procedures in the preparation of food.
- Identify preparation methods used to optimize nutrient content.
- Demonstrate basic knowledge of food preparation terminology and techniques.
- Demonstrate basic knowledge of weights, measures and conversions.
- Demonstrate the ability to follow a standardized recipe.
- Select, use, and maintain laboratory equipment and utensils appropriately.
|
Course Level Student Learning Outcomes:
Students completing NF 20 - Principles of Foods with Lab will:
- be able to demonstrate mastery of course concepts by applying food science principles to the analysis of a recipe.
- feel confident in their abilities to successfully follow recipes.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
|
|
|
This course presents scientific concepts of nutrition related to the function of
nutrients in basic life processes with emphasis on current health issues; individual
needs; functions and sources of nutrients; scientific method for analysis and
evaluation of nutrition information; dietary guidelines and current nutrition
recommendations; digestion, absorption and metabolism; health, fitness and disease;
nutrition in the life span.
|
|
(54 hours lecture; Degree applicable, CSU, UC)
|
|
Prerequisite:
Eligibility for
ENGL 68 - Preparation for College Writing
|
Course Measurable Objectives:
- Identify functions and sources of nutrients.
- Demonstrate basic understanding of digestion, absorption, and metabolism.
- Apply dietary guidelines and current nutrition recommendations to diet planning.
- Analyze and evaluate nutrition information using the scientific method.
- Relate scientific concepts of nutrition to health, fitness and disease states.
- Demonstrate basic understanding of nutrient needs at various stages in the life span.
- Utilize a computer database to evaluate a personal diet record.
|
Course Level Student Learning Outcomes:
Students completing NF 25 - Essentials of Nutrition will be able to:
- demonstrate meaningful self-evaluation of their current food choices related to increasing their lifelong personal wellbeing.
- demonstrate mastery of course material by planning a diet that meets or exceeds standards of nutritional adequacy.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
|
|
This course presents scientific concepts of nutrition related to the function of
nutrients in basic life processes with emphasis on current health issues; individual
needs; functions and sources of nutrients; scientific method for analysis and
evaluation of nutrition information; dietary guidelines and current nutrition
recommendations; digestion, absorption and metabolism; health, fitness and disease;
nutrition in the life span.
Students may not receive credit for both
NF 25 - Essentials of Nutrition
and
NF 25H - Essentials of Nutrition - Honors
.
|
|
(54 hours lecture; Degree applicable, CSU, UC)
|
|
Prerequisite: Acceptance into the
Honors Program
|
Course Measurable Objectives:
- Identify functions and sources of nutrients.
- Demonstrate basic understanding of digestion, absorption, and metabolism.
- Apply dietary guidelines and current nutrition recommendations to diet planning.
- Analyze and evaluate nutrition information using the scientific method.
- Relate scientific concepts of nutrition to health, fitness and disease states.
- Demonstrate basic understanding of nutrient needs at various stages in the life span.
- Utilize a computer database to evaluate a personal diet record.
|
Course Level Student Learning Outcomes:
Students completing NF 25H - Essentials of Nutrition (Honors) will be able to:
- demonstrate meaningful self-evaluation of their current food choices related to increasing their lifelong personal wellbeing.
- demonstrate mastery of course material by planning a diet that meets or exceeds standards of nutritional adequacy.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
|
|
|
This course examines regional, ethnic, cultural, religious, historical and social
influences on food patterns and cuisines. Core components: specialized
equipment and utensils related to cultures; traditional foods of selected cultures;
geographic factors in food availability; global food issues; sanitation and safety
practices.
|
|
(54 hours lecture; Degree applicable, CSU, UC)
|
|
Prerequisite:
Eligibility for
ENGL 68 - Preparation for College Writing
|
Course Measurable Objectives:
- Determine the traditional meal patterns of Western and non-Western cultures.
- Summarize special occasion foods and food taboos from various regions of the world.
- Compare traditional food habits with contemporary food habits.
- Analyze similarities and differences in the nutritional contributions from comparative ethnic foods.
- Identify the common foods used in each culture studied.
- Compare food patterns as related to religious practices, cultural customs and family structure.
- Compare similarities and differences in the food choices of Americans living in the four regions of the United States.
- Apply sanitation and safety standards in the preparation, storage and serving of food.
|
Course Level Student Learning Outcomes:
Students completing NF 28 - Cultural and Ethnic Foods will:
- be able to complete an assignment that demonstrates meaningful self-evaluation related to increasing their personal wellbeing.
- feel motivated to continue discovering about the foods of other cultures.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
|
|
|
This course is an exploration of food chemistry, food processing and technology and how
these affects the color, flavor, texture, aroma and quality of foods.
The course's core components: government regulation of processing and labeling, sensory
evaluation, scientific research methods, function of water in foods, pH and acidity,
food processing technologies, nutritional labeling, packaging; dispersion systems,
enzyme reactions, food additives, composition and properties of food.
|
|
(54 hours lecture; Degree applicable, CSU)
|
|
Prerequisite:
Eligibility for
ENGL 68 - Preparation for College Writing
|
Course Measurable Objectives:
- Assess the differences in structure, composition and nutritive value of fat, protein and carbohydrate.
- Assess objective experimental procedures to evaluate food quality.
- Explain the cooking applications applied to carbohydrates, proteins and fats used in food processing to retain desirable color, texture and flavor.
- Apply sanitation and safety principles when handling any food product.
- Evaluate different methods of food processing as these processing methods affect the sensory and physical properties of food.
- Explain pH, solutions, suspensions, dispersions, enzymatic and nonenzymatic browning, gelatinization, syneresis, oxidation, crystallization and other terms as they apply to food preparation and processing.
- Create the general and nutrition labels for a theoretical food including the appropriate package design and materials.
- Identify the basic government regulations relating to food processing and labeling.
- Determine the appropriate food preservation method for food products; grains; fruits/ vegetables; meat, fish, poultry/beans; egg products; milk products; sugar products and baked products.
|
Course Level Student Learning Outcomes:
Students completing NF 30 - Food Science Technologies will:
- demonstrate mastery of course concepts by designing the functional ingredients, packaging, and labeling of a theoretical food.
- feel confident in their ability to decipher a food product label.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
|
|
|
This course gives the student instruction in the skills necessary for more advanced
methods of food preparation. Topics include garde manger, baking and pastry,
and international cuisine, techniques of healthy cooking, and vegetarian cuisine with
emphasis placed on knife skills, garnishing, plate presentation and creative decorating.
|
|
(36 hours lecture; 54 hours lab Degree applicable)
|
Advisory Prerequisite:
NF 20 - Principles of Foods With Lab
or food preparation experience.
|
Course Measurable Objectives:
- Utilize advanced principles of food preparation.
- Demonstrate appropriate use and care of knives, tools, and equipment.
- Apply principles of food sanitation and safety in preparation, storage and clean-up.
- Recognize the nutritive value of food and utilize preparation techniques to preserve nutrients while decreasing saturated fat, cholesterol, and/or calorie content of food.
- Prepare international cuisine.
- Demonstrate aesthetic presentation of food.
|
Course Level Student Learning Outcomes:
Students completing NF 61 - Creative Foods will:
- demonstrate mastery of course concepts by demonstrating food preparation/cooking techniques, recipe accuracy, menu development, sanitation and organization skills, and plating presentation skills through the execution of a coursed menu.
- feel motivated and confident in their abilities to apply the information they learned in class to their lives.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
|
|
|
This course helps the student Develop management skills related to food preparation,
emphasizing planning, preparing, and serving adequate and attractive meals while
managing resources including time, money and labor. Includes laboratory
experience in planning, preparing and serving meals.
|
|
(36 hours lecture; 54 hours lab Degree applicable, CSU)
|
Advisory Prerequisite:
NF 20 - Principles of Foods With Lab
or equivalent food preparation experience.
|
Course Measurable Objectives:
- Apply sanitation principles in food preparation, storage, and cleanup.
- Plan and prepare nutritionally adequate meals using appropriate diet planning tools.
- Evaluate the use of resources when planning and preparing a variety of meals.
- Describe the six basic styles of meal service.
- Utilize appropriate table appointments including dinnerware, glassware, flatware and linens.
- Practice serving visually appealing meals using plate presentation and garnishing techniques.
|
Course Level Student Learning Outcomes:
Students completing NF 62 - Meal Management will:
- demonstrate mastery of course concepts by planning, preparing, and serving a meal following established guidelines.
- feel motivated and confident in their abilities to apply the information they learned in class to their lives.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
|
|
|
This course presents the principles and techniques of healthful food preparation
emphasizing the reduction of fat, saturated fat, trans fat, cholesterol, and sodium,
and the increase of fiber and nutrients in foods. The course includes
laboratory experience in preparation of health promoting foods and meals.
|
|
(12 hours lecture; 18 hours lab Not Degree Applicable)
|
|
(May be taken for option of letter grade or Pass / No Pass)
|
Course Measurable Objectives:
- Apply sanitation principles in food preparation, storage, and cleanup.
- Analyze food labels for fat, saturated fat, trans fat, cholesterol, sodium, sugar, fiber, vitamin and mineral content.
- Modify recipes to improve nutritional quality of food.
- Evaluate diet using a computer diet analysis program.
- Apply food preparation techniques which maintain or improve the nutritional quality of food.
- Identify dietary changes to improve health and reduce the risk of chronic disease.
|
Course Level Student Learning Outcomes:
Students completing NF 81 - Cooking for Your Heart and Health will:
- feel motivated and confident in their abilities to apply the information they learned in class to their lives.
- demonstrate mastery of course concepts by modifying a recipe.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
|
|
|
This course presents the principles and techniques of vegetarian food preparation and
investigation of issues related to vegetarian eating practices.
Includes laboratory experience in preparation of vegetarian foods and meals.
|
|
(12 hours lecture; 18 hours lab Not Degree Applicable)
|
|
(May be taken for option of letter grade or Pass / No Pass.)
|
Course Measurable Objectives:
- Apply sanitation principles in food preparation, storage, and cleanup.
- Compare the differences among the major types of vegetarianism.
- Evaluate the nutritional concerns inherent in the major types of vegetarianism.
- Plan, prepare, and evaluate vegetarian meals following the food group guidelines for meeting nutritional needs.
- Analyze protein quality and evaluate protein sources to meet dietary needs.
- Determine vegetarian recipes than can be prepared in limited time.
- Assess recipe modifications necessary for a vegetarian diet.
|
Course Level Student Learning Outcomes:
Students completing NF 82 - Vegetarian Cuisine will:
- feel motivated and confident in their abilities to apply the information they learned in class to their lives.
- demonstrate mastery of course concepts by modifying a recipe.
|
|
NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
|
|
|
|
DEPARTMENT:
STUDENTS:
ACADEMICS:
PROGRAM WEBSITES:
RELATED LINKS:
|
|
