Associate in Science Degree in Nutrition and Food Science
2019-2020 Map
Total Units: 59 - 71
Term 1
10 - 14 Units. Specified core courses are signified by icon.| Course Name | Units | Notes | |
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| FN-15: Intro to Nutri Diet & Food Sci | 1 | ||
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Unit(s): 1.00
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. |
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| English Composition (Select One) | 3 - 4 | ||
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| Math Competency (Select One) | 3 - 6 | Department recommends MATH-18. | |
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| Area F Choice: Self Integration (Select One) | 3 | Department recommends FN-2. | |
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| Elective (any course numbered 1-99) | Consider taking a CSU or IGETC General Education course. Visit www.assist.org to see CSU options. | ||
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Term 2
22 Units. Specified core courses are signified by icon.| Course Name | Units | Notes | |
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| MATH-18: Intro to Statistics | 4 | ||
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Prerequisite(s): MATH 116 or MATH 124 or Equivalent 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). |
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| CHEM-51: Elem Inorganic Chem | 5 | Has prerequisite of Math level IV. Note, for the AS-T transfer major, CHEM-1 is required. The CHEM-1, CHEM-2 series is implied; not the CHEM-51, CHEM-52 series that is articulated on www.assist.org with the Nutrition and Sciences major at CSUC, and required for this major at Butte. | |
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Prerequisite(s): MATH 108 or MATH 116 or Equivalent 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). |
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| BIOL-20: Human Anatomy | 4 | Not required for the major, but is a prerequisite for BIOL-21, which is required for the major. | |
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Unit(s): 4.00
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). |
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| Food and Nutrition Communication Option: CMST-9 or CMST-10 (Select One) | 3 | CMST-9 Double counts for multicultural competency for graduation. | |
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| General Dietetics Option:PSY-1 | 3 | ||
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| Nutrition Management Option: Area B Choice (Select One) | 3 | Department recommends PSY-1. | |
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Term 3
11.5 - 12.5 Units. Specified core courses are signified by icon.| Course Name | Units | Notes | |
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| CHEM-52: Elem Organic & Biochem | 4 | ||
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Prerequisite(s): CHEM 51 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). |
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| BIOL-21: Human Physiology | 4 | ||
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Prerequisite(s): BIOL 20 and CHEM 110 or, CHEM 1 or, CHEM 51 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). |
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| FN-10: Food Safety and Sanitation | 3 | ||
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Unit(s): 3.00
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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| Area F Choice: Kinesiology Activity (Select One) | 0.5 - 1.5 | ||
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| Elective (any course numbered 1-99) | Consider taking a CSU or IGETC General Education course. Visit www.assist.org to see CSU options. | ||
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Notes:
Student is recommended to get on a waiting list for BIOL-15 this term.
Term 4
15.5 - 22.5 Units. Specified core courses are signified by icon.| Course Name | Units | Notes | |
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| BIOL-15: Intro to Microbiology | 5 | ||
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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 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. |
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| Nutrition Management Option: ACCT-2 | 4 | ||
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| Area C Choice (Select One) | 3 - 4 | ||
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| Multicultural Breadth Competency (Select One) | 3 - 8 | Not necessary if satisfied by Area B, C, or F Choice | |
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| Area F Choice: Kinesiology Activity (Select One) | 0.5 - 1.5 | ||
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| Food and Nutrition Communication Option: Elective (any course numbered 1-99) | Consider taking a CSU or IGETC General Education course. Visit www.assist.org to see CSU options. | ||
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| General Dietetics Option: Elective (any course numbered 1-99) | Consider taking a CSU or IGETC General Education course. Visit www.assist.org to see CSU options. | ||
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