About the Program
Students completing Associate Degrees for Transfer are guaranteed admission to the CSU system. Please see the beginning of the "Academic Programs" section for details.
Students who transfer to a four-year university and pursue a career in Nutrition and Dietetics 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): CSU or IGETC
Program Code: 35132.00AS-T
Program Learning Outcome(s):
Upon successful completion of this program, the student will be able to:
Describe the role of nutrition as it relates to optimal health and disease prevention.
Critically evaluate nutrition information and differentiate between credible and non-credible sources of information.
Use the concepts developed by chemistry and biology to explain how the nutrients and compounds found in foods affect body functions and health.
Describe ways in which food can be contaminated and identify preventive measures to reduce sources of contamination.
Unit(s): 3.00
Recommended Prep: Reading Level IV; English Level IV; Math Level II
Transfer Status: CSU/UC
Contact Hours:
51.00 hours Lecture
Total Course Hours: 51.00
This course examines the scientific concepts of nutrition related to the function of nutrients in basic life processes and current health issues with emphasis on individual needs. (C-ID NUTR 110).
Unit(s): 3.00
Recommended Prep: Reading Level IV; English Level IV
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).
Prerequisite(s): CHEM 110 or one year of high school chemistry,
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 introduces students to the basic principles of chemistry with a quantitative emphasis. Topics include atomic theory, chemical bonding, molecular geometry, chemical reactions, stoichiometry, gases, thermochemistry, intermolecular forces and solutions. This is the first semester of a one-year course in chemistry intended for majors in the natural sciences (chemistry, biochemistry, biology, physics, pre-medicine), mathematics, and engineering. The two-semester sequence of CHEM 1 and CHEM 2 provides the basic chemical background needed for further investigations into our physical environment. (C-ID CHEM 110/120S).
Prerequisite(s): CHEM 110 or, CHEM 1 or, CHEM 51 and one year high school biology, or, BIOL 1 or, BIOL 2 or, BIOL 20 or, BIOL 21
Unit(s): 5.00
Recommended Prep: Reading Level IV; English Level IV; Math Level IV
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): CHEM 1
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 is a continuation of CHEM 1, General Chemistry I. Topics include chemical kinetics and equilibrium, acid-base and solubility equilibria, thermodynamics, oxidation-reduction, electrochemistry, coordination compounds, nuclear chemistry, introduction to organic chemistry and qualitative analysis. This is the second semester of a one-year course in chemistry intended for majors in the natural sciences (chemistry, biochemistry, biology, physics, pre-medicine), mathematics, and engineering. The two-semester sequence of CHEM 1 and CHEM 2 provides the basic chemical background needed for further investigations into our physical environment. (C-ID CHEM 120S) (C-ID CHEM 120S = CHEM 1 and CHEM 2).
Prerequisite(s): CHEM 2
Unit(s): 5.00
Recommended Prep: Reading Level IV; English Level IV
Transfer Status: CSU/UC
Contact Hours:
51.00 hours Lecture
/ 102.00 hours Lab
Total Course Hours: 153.00
This is the first course in a year-long study of organic chemistry designed for students majoring in chemistry and related science disciplines. It covers fundamental principles of organic chemistry including structure, nomenclature, conformational analysis and stereochemistry. The physical properties, reactions and reaction mechanisms of alkanes, alkyl halides, alcohols, ethers, alkenes, alkynes, and allylic systems are studied. Infrared spectroscopy and Nuclear Magnetic Resonance (NMR) spectroscopy are discussed in detail. (C-ID CHEM 150 & 160S).
Unit(s): 4.00
Recommended Prep: Reading Level IV; English Level IV; Math Level IV
Transfer Status: CSU/UC
Contact Hours:
51.00 hours Lecture
/ 51.00 hours Lab
Total Course Hours: 102.00
Structural organization of the human body: gross and microscopic structure of the integumentary, skeletal, muscular, nervous, sensory, endocrine, cardiovascular, lymphatic, respiratory, digestive, excretory, and reproductive systems, from cellular to organ system levels of organization. This course is primarily intended for nursing, allied health, kinesiology, and other health related majors. (C-ID BIOL 110B).
Prerequisite(s): BIOL 20 and CHEM 110 or, CHEM 1 or, CHEM 51
Unit(s): 4.00
Recommended Prep: Reading Level IV; English Level IV; Math Level IV
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 116 or MATH 124
Unit(s): 3.00
Recommended Prep: Two years of high school algebra and Reading Level IV
Transfer Status: CSU/UC
Contact Hours:
51.00 hours Lecture
Total Course Hours: 51.00
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).
Unit(s): 3.00
Recommended Prep: Reading Level IV; English Level IV; Math Level II
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.
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Contacts
Brenda Stagner, Chair
(530) 895-2923
Department Office: AHPS 251
(530) 895-2542
Counseling and Advising:
(530) 895-2378
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