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Nutrition (NUTRI)

Nutrition

Courses

The following Nutrition courses are offered:

NUTRI 300
Nutrition    3 Units
Prerequisite: None
Advisory: BIOL 300 and CHEM 305 with grades
of "C" or better.
General Education: AA/AS Area IV; CSU Area E1
Course Transferable to UC/CSU
Hours: 54 hours LEC
This course examines nutrition as a science and the chemical properties of nutrients in foods, the sources and functions of the nutrients in all stages of the life cycle, as well as nutrition as a world problem, and consumer problems related to food. Topics emphasized include nutrient metabolism, weight loss, sports nutrition, food safety, the diet-disease relationship, global nutrition and analysis of special nutritional requirements from the prenatal period through the geriatric years. An evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods will be completed to help students analyze their own nutritional health using scientific principles. Students will be required to complete a personalized dietary analysis. (C-ID NUTR 110)

NUTRI 302
Nutrition for Physical Performance    3 Units
Prerequisite: None
Advisory: NUTRI 300 with a grade of "C" or better.
General Education: AA/AS Area III(b); CSU Area E1
Course Transferable to UC/CSU
Hours: 54 hours LEC
This course examines the basic scientific principles of nutrition, as well as the ramifications of nutrients on lifelong fitness, sport skill training, and physical performance. Special emphasis is placed on nutrient metabolism with respect to muscle strength development, cardiovascular capability, and body composition. Students are required to complete a personalized dietary analysis as specified by the instructor.

NUTRI 310
Cultural Foods of the World    3 Units
Prerequisite: None
Advisory: ENGRD 110, ENGWR 101, ESLL 310, ESLR 310, and ESLW 310, or placement through the assessment process.
General Education: AA/AS Area V(b); AA/AS Area VI;
CSU Area D; IGETC Area 4
Course Transferable to UC/CSU
Hours: 54 hours LEC
This course offers an anthropological perspective of traditional and contemporary food customs and cultures. Western and non-western food customs are compared, including their social, religious, economic and aesthetic significance. Included are ethnocentrism, gender-related stereotypes, and racism as they relate to the availability, distribution and preparation of food throughout the world. The nutritional status of various cultures as it relates to geographic, agricultural and socioeconomic factors is studied. Students may be required to purchase ethnic food or ingredients to prepare and sample cultural dishes.

NUTRI 320
Children's Health, Safety and Nutrition    3 Units
Same As: ECE 415
Prerequisite: None
Advisory: ECE 312 or NUTRI 300
General Education: AA/AS Area III(b)
Course Transferable to CSU
Hours: 54 hours LEC
This course provides an introduction to the laws, regulations, standards, policies and procedures and early childhood curriculum related to child health safety and nutrition. The key components that ensure physical health, mental health and safety for both children and staff will be identified along with the importance of collaboration with families and health professionals. There is a focus on integrating the concepts into everyday planning and program development for all children. This course is not open to students who have received credit for ECE 415. (C-ID ECE 220)

NUTRI 322
Nutrition Issues Throughout Life    3 Units
Prerequisite: None
Advisory: NUTRI 300
General Education: AA/AS Area III(b)
Course Transferable to UC/CSU
Hours: 54 hours LEC
This course is a study of the nutritive needs of persons at various stages of the lifecycle with emphasis on special periods such as pregnancy, preschool, adolescence, and aging. This course is particularly helpful to Kinesiology and Early Childhood Education majors as well as those dealing with people in social agencies, such as nursing and gerontology.

NUTRI 330
Food Theory and Preparation    4 Units
Prerequisite: None
Advisory: ENGWR 51 and MATH 20 with grades
of "C" or better.
Course Transferable to CSU
Hours: 54 hours LEC; 54 hours LAB
This course provides an overview of the basic principles of cooking techniques and the use of ingredients in various foods. Students will assess the factors that influence taste and the changes that occur in foods during preparation. In the laboratory, the focus will be directed at students gaining hands-on experience in basic cooking skills, the application of food theories discussed in the lecture, the reasons for recipe procedures and the prevention and correction of cooking failures. Students will be required
to purchase a calculator, lab coat, and closed toe shoes. (C-ID NUTR 120)

NUTRI 340
Nutrition and Metabolism    3 Units
Prerequisite: BIOL 300, CHEM 305, or NUTRI 300 with a grade of "C" or better.
Advisory: LIBR 318 with a grade of "C" or better.
General Education: AA/AS Area IV
Course Transferable to UC/CSU
Hours: 54 hours LEC
This course examines the chemical structure and metabolism of carbohydrate, lipids, and proteins. Emphasis is placed on the physiological roles of vitamins and minerals as well as metabolic pathways and their relation to overall health. In addition, this course will help the student integrate the understanding of metabolic knowledge to contemporary and controversial issues in nutrition.

NUTRI 495
Independent Studies
in Nutrition and Foods    1-3 Units
Prerequisite: None
Course Transferable to CSU
Hours: 54-162 hours LAB

NUTRI 498
Work Experience in Nutrition    1-4 Units
Prerequisite: None
Advisory: ENGWR 101 or ESLW 320
General Education: AA/AS Area III(b)
Enrollment Limitation: Student must be in a paid or non-paid internship, volunteer opportunity, or job related to career interests.
Course Transferable to CSU
Hours: 60-300 hours LAB
This course provides students with opportunities to develop marketable skills in preparation for employment or advancement within the field of Nutrition. Course content will include understanding the application of education to the workforce, completing required forms which document the student's progress and hours spent at the work site, and developing workplace skills and competencies. During the semester, the student is required to attend orientation. Students must complete 75 hours of related paid work experience, or 60 hours of related unpaid work experience, for one unit. An additional 75 hours of related paid work experience or 60 hours of related unpaid work experience is required for each additional unit. The course may be taken for a maximum of 16 units. Students should have access to a computer, the Internet, and some computer media such as a USB drive to store data files. Online students must have an email account. Only one Work Experience course may be taken per semester.

NUTRI 499
Experimental Offering in Nutrition .5-4 Units
Prerequisite: None
Course Transferable to CSU

Updated 4/30/18

 

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