About the Program
This program meets the lower division major preparation for a similar major at CSU, Chico. Visit website for details www.assist.org
The Associate Degree in Nutrition and Food Sciences provides opportunities for students to acquire the foundational knowledge related to the scientific principles deeply rooted in the field of Nutrition, Dietetics, and Food Science including chemistry, biology and math. Students who plan to transfer to a California State University (CSU) and pursue the General Dietetics option will also acquire knowledge related to the principles of psychology. Students who plan to transfer to a CSU and pursue the Food Administration option will acquire accounting and business-related knowledge.
After completing the program students may be able to obtain an entry-level position, especially foodservice-related occupations. Students who transfer to a four-year university and pursue a career in Nutrition and Food Sciences have a wide variety of career options including health-care facilities, foodservice operations, nutrition-related business and industries, government agencies, community/public health programs, sports nutrition and corporate wellness programs, research areas and private practice. Many employment settings, particularly those in medical and health-care settings, require a Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) credential.
Program Requirements
For current program requirements -> 2024-2025
Program Goal: Transfer
GE Pattern(s): Butte Local
Program Code: 11139.02AS
Program Learning Outcome(s):
Upon successful completion of this program, the student will be able to:
Identify core concepts of natural and physical sciences, including Microbiology, Human Physiology, Chemistry and Statistics.
General Dietetics Option: Identify the major concepts, theoretical perspectives, research methods, core empirical findings, and historic trends in Psychology.
Nutrition Management Option: Identify and apply core concepts of Financial Accounting.
Apply academic skills needed for success in Nutrition and Food Sciences after transfer.
Describe ways in which food can be contaminated and identify preventive measures to reduce sources of contamination.
Food and Nutrition Communication Option: Demonstrate interpersonal and/or intercultural communication concepts and principles.
Prerequisite(s): CHEM 51 or CHEM 110 or CHEM 1 and one year high school biology, or, BIOL 1 or, BIOL 2 or, BIOL 20 or, BIOL 21
Unit(s): 5.00
Transfer Status: CSU/UC
Contact Hours:
51.00 hours Lecture
/ 102.00 hours Lab
Total Course Hours: 153.00
This course includes the study of the structure and function of viruses, bacteria, fungi and protozoa, with emphasis on the predominant pathogenic members of those groups. Study of basic organic chemistry, genetics, metabolism, microbe-host interactions, the immune response and etiological factors involved in disease are also included. Methods of detection, identification, isolation, culture, enumeration, and control of microbes are provided. Consideration is also given to applied and environmental microbiology, as well as biotechnology techniques.
Prerequisite(s): BIOL 20 and CHEM 110 or, CHEM 1 or, CHEM 51
Unit(s): 4.00
Transfer Status: CSU/UC
Contact Hours:
51.00 hours Lecture
/ 51.00 hours Lab
Total Course Hours: 102.00
Study of the physiological principles, function, integration and homeostasis of the human body at the cellular, tissue, organ, organ system and organism level: integumentary system, bone, skeletal, smooth and cardiac muscles, nervous system, sensory organs, cardiovascular system, lymphatic and immune systems, respiratory system, urinary system, digestive system, endocrine system, and reproductive system. This course is primarily intended for Nursing, Allied Health, Kinesiology, and other health related majors. (C-ID BIOL 120B).
Prerequisite(s): MATH 108 or MATH 116 or Equivalent Placement Guidance: See "AB 705 Placement Guidance" in the Butte College Catalog
Unit(s): 5.00
Transfer Status: CSU/UC
Contact Hours:
51.00 hours Lecture
/ 102.00 hours Lab
Total Course Hours: 153.00
This is a survey course in the principles of inorganic chemistry, including atomic theory and periodic properties, nuclear chemistry, electronic structure, chemical bonding, stoichiometry, gas behavior, solution chemistry, kinetics and equilibrium, acids and bases, oxidation and reduction, and elementary thermodynamics. It is recommended for allied health or applied science majors. (C-ID CHEM 101).
Prerequisite(s): CHEM 51
Unit(s): 4.00
Transfer Status: CSU/UC
Contact Hours:
51.00 hours Lecture
/ 51.00 hours Lab
Total Course Hours: 102.00
This course provides an introduction to the chemistry of organic compounds and biochemical compounds and processes. Topics comprise a survey of common organic functional groups and their associated properties including nomenclature, isomerism, reactivity, spectroscopy, and chirality. Biochemistry topics include proteins and amino acids, carbohydrates, lipids, nucleic acids, and metabolism. Recommended for allied health and applied science majors. (C-ID CHEM 102).
Unit(s): 3.00
Transfer Status: CSU
Contact Hours:
51.00 hours Lecture
Total Course Hours: 51.00
This course introduces students to principles of food safety and Hazard Analysis and Critical Control Points (HACCP) as it applies to the food industry. As part of the course the student will receive a ServSafe?? Certification from the National Restaurant Association Education Foundation and an approved HACCP certification if they receive a minimum of 75 percent on the respective examinations.
Unit(s): 3.00
Transfer Status: CSU
Contact Hours:
34.00 hours Lecture
/ 51.00 hours Lab
Total Course Hours: 85.00
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 of food. This course is recommended for nutrition, dietetics, and food science majors. (C-ID NUTR 120)
Unit(s): 1.00
Transfer Status: CSU
Contact Hours:
17.00 hours Lecture
Total Course Hours: 17.00
This course is an exploration of the professional scope of practice, career opportunities and educational requirements in the field of nutrition, dietetics, food science and other related professions. Students will be introduced to the professional roles, ethics, skills, responsibilities, opportunities, and professional associations in the degree of Nutrition, Dietetics and Food Science. Students will identify campus resources that support academic success.
Prerequisite(s): MATH 116 or MATH 124 or Equivalent: Equivalent Placement Guidance: See "AB 705 Placement Guidance" in the Butte College Catalog
Unit(s): 4.00
Transfer Status: CSU/UC
Contact Hours:
68.00 hours Lecture
Total Course Hours: 68.00
The use of probability techniques, hypothesis testing, and predictive techniques to facilitate decision-making. Topics include descriptive statistics; probability and sampling distributions; statistical inference; correlation and linear regression; analysis of variance, chi-square and t-tests; and application of technology for statistical analysis including the interpretation of the relevance of the statistical findings. Applications using data from disciplines including business, social sciences, psychology, life science, health science, and education. (C-ID MATH 110).
Prerequisite(s): MATH 116 or MATH 124 or Equivalent: Equivalent
Unit(s): 4.00
Transfer Status: CSU/UC
Contact Hours:
34.00 hours Lecture
Total Course Hours: 34.00
This course is a guided investigation of how to summarize and interpret data to facilitate decision making in a responsible and repeatable way. The use of symbolic manipulation of data, probability techniques, hypothesis testing, and predictive techniques to facilitate decision-making will be emphasized. Topics include data visualization; descriptive statistics; probability and sampling distributions; statistical inference; correlation and linear regression; analysis of variance, chi-square and t-tests; and application of technology for statistical analysis including the interpretation of the relevance of the statistical findings. Applications using data from a broad range of disciplines within the physical and social sciences. This course emphasizes in-class activities and applications. (C-ID MATH 110)
Unit(s): 3.00
Transfer Status: CSU/UC
Contact Hours:
51.00 hours Lecture
Total Course Hours: 51.00
This course provides an introduction to the principles of psychology by surveying the basic theories, concepts and research in the science of human behavior and cognitive processes. Topics include the science of psychology, the biological bases of behavior, ethics, sensation and perception, learning and memory, development, cognition, motivation and emotion, sexuality and gender, stress and health, personality, social psychology, psychological disorders and therapies, and applied psychology. (C-ID PSY 110).
Unit(s): 4.00
Transfer Status: CSU/UC
Contact Hours:
68.00 hours Lecture
Total Course Hours: 68.00
This is the study of accounting as an information system, examining why it is important and how it is used by investors, creditors, and others to make decisions. The course covers the accounting information system, including recording and reporting of business transactions with a focus on the accounting cycle, the application of generally accepted accounting principles, the financial statements, and statement analysis. Includes issues relating to asset, liability, and equity valuation, revenue and expense recognition, cash flow, internal controls, and ethics. (C-ID ACCT 110)
Unit(s): 3.00
Transfer Status: CSU/UC
Contact Hours:
51.00 hours Lecture
Total Course Hours: 51.00
This course provides an understanding of the dynamics of intercultural communication. Students will develop knowledge, attitudes, and skills to become more effective intercultural communicators. (C-ID COMM 150).
Unit(s): 3.00
Transfer Status: CSU/UC
Contact Hours:
51.00 hours Lecture
Total Course Hours: 51.00
This course is the study of theory and research findings and their application to communication in interpersonal relationships in personal and professional contexts. It examines effective and appropriate uses of verbal and non-verbal messages in the initiation, development, maintenance, and termination of interpersonal relationships. Emphasis is placed on the psychological, social, cultural and linguistic factors that affect person-to-person communication. (C-ID COMM 130).
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Contacts
Susan Craig, Chair
(530) 879-4338
Department Office: AHPS 215
(530) 895-2542
Counseling and Advising:
(530) 895-2378
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