Courses

• • NF 1 | Introduction to Nutrition as a Career
    Prerequisite: NF 10, or NF 25, or NF 25H

    Note: Field trips may be required.

    Careers in dietetics, food science, and the food industry. Includes program requirements for nutrition and dietetics majors, career opportunities, professional organizations, ethics, and future directions. Students should be considering a major in nutrition, dietetics, nutrition science, or food science upon transfer.

  • NF 10 | Nutrition for Personal Health & Wellness
    Prerequisite: Eligibility for ENGL 68

    Note: This course is intended for non-health science majors.

    Principles of nutrition and its 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. 

  • NF 12 | Sports Nutrition 
    Prerequisite: Eligibility for ENGL 68

    Principles of nutrition are studied and applied to the athlete and active individuals. Includes macro and micro nutrient intakes, hydration, pre and post event food choices, supplements and ergogenic aids, body composition, weight loss/gain. This course also examines the cultural, sociological, and psychological influences related to nutrition, fitness and athletic achievement.

  • NF 20 | Principles of Food with Lab
    Prerequisite: Eligibility for ENGL 68 and Eligibility for MATH 50

    Application of food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition and of food.

  • NF 25 | Essentials of Nutrition 
    Prerequisite: Eligibility for ENGL 68

    Scientific concepts of nutrition related to the function of nutrients and current health issues with emphasis on individual needs. Topics include: functions and sources of nutrients; scientific principles to analyze and evaluate nutrition information; Dietary Guidelines and current nutrition recommendations; digestion, absorption, and metabolism; health, fitness, and disease; and nutrition in the life span. Students will record their diet, analyze its composition, and evaluate its nutrient content. Course is appropriate for health science majors.

  • NF 25H | Essentials of Nutrition 
    Prerequisite: Acceptance into the Honors Program

    Scientific concepts of nutrition related to the function of nutrients and current health issues with emphasis on individual needs. Topics include: functions and sources of nutrients; scientific principles to analyze and evaluate nutrition information; Dietary Guidelines and current nutrition recommendations; digestion, absorption, and metabolism; health, fitness, and disease; and nutrition in the life span. Students will record their diet, analyze its composition, and evaluate its nutrient content. Course is appropriate for health science majors. An honors course designed to provide an enriched experience. Students may not receive credit for both NF 25 and NF 25H.

  • NF 28 | Cultural and Ethnic Foods
    Prerequisite: Eligibility for ENGL 68

    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, and sanitation and safety practices

  • NF 30 | Food Science Technologies
    Prerequisite: Prerequisite: Eligibility for ENGL 68 Eligibility for MATH 50

    Food chemistry, food processing and technology and how these affect the color, flavor, texture, aroma and quality of foods. 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.

     
  • NF 81 | Cooking for your Heart and Health
    Prerequisite: : HRM 52 or NF 20 or NF 10 or NF 25

    Advisory: Basic food preparation knowledge, skills, and experience

    Note: Off-campus meetings may be required.

    Principles and techniques of healthful food preparation and investigation of chronic disease prevention through dietary means. Includes laboratory experience in preparation of healthful foods and meals.  

  • NF 82 | Vegetarian Cuisine
    Prerequisite: HRM 52 or NF 10 or NF 20 or NF 25

    Advisory: Basic food preparation knowledge, skills, and experience

    Note: Off-campus meetings may be required.

    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. 

  • NF 91 | Work Experience in Nutrition and Dietetics
    Prerequisite: Compliance with Work Experience regulations as designated in the College Catalog

    Provides students with on-the-job experience in an approved worksite which is related to classroom-based learning. A minimum of 75 paid or 60 unpaid clock hours per semester of supervised work in a clinical, community, or long-term nutrition facility is required for each unit of credit. It is recommended that the hours per week be equally distributed throughout the semester. Work experience placement is not guaranteed, but assistance is provided by faculty. Instructor approval required.Technical fashion drawing techniques using Adobe Illustrator and Photoshop. Includes drawing production flats, colorization and scanning images using computer as a drafting tool. Exploration of popular computer techniques and methods suitable for use in apparel industry.