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'NF' -
Nutrition & Food Courses:
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NF 10
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NF 20
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NF 25
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NF 25H
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NF 28
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NF 30
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NF 61
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NF 62
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NF 81
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NF 82
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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
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- 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
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Click on any of the tabbed links above to view a detailed description of any given course and its Student Learning Outcome(s).
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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.
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(54 hours lecture; Degree appropriate, CSU)
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Prerequisite:
Eligibility for
ENGL 68
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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.
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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.
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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.
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(36 hours lecture; 54 hours lab Degree appropriate, CSU)
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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.
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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.
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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.
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(54 hours lecture; Degree appropriate, CSU, UC)
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Prerequisite:
Eligibility for
ENGL 68
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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.
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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.
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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.
An honors course designed to provide an enriched experience.
Students may not receive credit for both NF 25 and NF 25H.
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(54 hours lecture; Degree appropriate, CSU, UC)
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Prerequisite: Acceptance into the Honors Program
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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.
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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.
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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.
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(54 hours lecture; Degree appropriate, CSU, UC)
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Prerequisite:
Eligibility for
ENGL 68
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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.
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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.
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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.
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(54 hours lecture; Degree appropriate, CSU)
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Prerequisite:
Eligibility for
ENGL 68
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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.
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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.
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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.
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(36 hours lecture; 54 hours lab Degree appropriate)
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Advisory Prerequisite:
NF 20
or food preparation experience.
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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.
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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.
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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.
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(36 hours lecture; 54 hours lab Degree appropriate, CSU)
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Advisory Prerequisite:
NF 20
or equivalent food preparation experience
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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.
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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.
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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.
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(12 hours lecture; 18 hours lab Non-Degree Credit)
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(May be taken three times for credit.)
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(May be taken for option of letter grade or Credit / No Credit.)
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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.
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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.
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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.
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(12 hours lecture; 18 hours lab Non-Degree Credit)
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(May be taken three times for credit.)
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(May be taken for option of letter grade or Credit / No Credit.)
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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.
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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.
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ACADEMIC DEPARTMENTS:
ACADEMIC LINKS:
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