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Show Course Descriptions

Please see the section on Course Description Symbols and Terms in the University Catalog for an explanation of course description terminology and symbols, the course numbering system, and course credit units. All courses are lecture and discussion and employ letter grading unless otherwise stated. Some prerequisites may be waived with faculty permission. Many syllabi are available on the Chico Web.

Displaying 1 - 51 out of 51 results.

SUBJ NUM Title Sustainable Units Semester Offered Course Flags
Physiological, social, and psychological factors affecting food intake are examined, as well as relationships of nutrients to health throughout life. Sustainable food practices are explored. 3 hours lecture. This is an approved General Education course. (004273)
Prerequisites: Acceptance into the Honors Program.
Physiological, social, and psychological factors affecting food intake are examined. Relationships of nutrients to health throughout life. 3 hours lecture. This is an approved General Education course. (006373)
An elementary study of the physical and chemical properties and reactions of foods. An emphasis on food purchasing, storage, preparation, and use as well as safety, sanitation, and nutrient preservation. 2 hours discussion, 3 hours laboratory. (004271)
Knowledge of national (FDA's Food Code and Hazard Analysis Critical Control Point (HACCP) program) and statewide (California Retail Food Code) health and sanitation principles for retail food facilities. A student may receive a ServSafe® Certification from the National Restaurant Association Education Foundation and an approved HACCP certification if he or she receives a minimum of 75% on the respective examinations. 2 hours lecture. (020596)
Introduction to professional associations, legislation, and career opportunities in the Nutrition and Food Sciences major and an introduction to campus resources. 1 hour lecture. Credit/no credit grading. (020288)
This course is for special topics, which may be offered for 1.0 to 3.0 units. Typically the topic is offered on a one-time-only basis and may vary from term to term and be different for different sections. See the Class Schedule for the specific topic being offered. 3 hours supervision. (006374)
This course provides an overview of the Health at Every Size paradigm. Topics include size discrimination, social and cultural influences on body dissatisfaction and the adoption of enjoyable physical activity, and mindful eating. 3 hours lecture. This is an approved General Education course. This is an approved US Diversity course. (021134)
This course provides an overview of the Health at Every Size paradigm. Topics include size discrimination, social and cultural influences on body dissatisfaction and the adoption of enjoyable physical activity, and mindful eating. 3 hours lecture.This is an approved Writing Intensive course. This is an approved General Education course. This is an approved US Diversity course. (021256)
Study of management tools and practices ranging from conceptual to applied as they relate to all aspects of the field of nutrition and food sciences. 3 hours discussion. (004294)
Prerequisites: One lower-division course in biological sciences.
Analyzes and evaluates current practices and theories regarding nutrition and its relationship to athletics, weight control, and physical exercise. 3 hours lecture. This is an approved General Education course. (004288)
This course examines the relationships among human dietary patterns, human biology, and societies. Topics covered include the prevalence of hunger and malnutrition, factors contributing to malnutrition, and the ecology of obesity and chronic diseases in both developing and industrialized nations. Inter-relationships between food systems and major chronic diseases affecting the world population are also examined. Special attention is given to a critical analysis of the biological, environmental and socio-cultural determinants of nutrition-related issues around the world and strategies for addressing those issues. 3 hours lecture. This is an approved General Education course. This is an approved Global Cultures course. (020508)
Prerequisite: NFSC 340.
This course is designed to develop skills in the use of clinical nutrition in the prevention and treatment of diet-related health probelms, such as cardiovascular disease, diabetes, hypertension, and kidney disease. 3 hours lecture. (020608)
Prerequisites: BIOL 211, CHEM 108, NFSC 120.
Application of principles and methods of physical and sensory analysis of food; effects of additives, irradiation, and biotechnology on the food supply. Group research projects are conducted, presented, and evaluated. 2 hours discussion, 3 hours laboratory. (004293)
Prerequisites: BIOL 104, CHEM 108.
Physiological and chemical roles of proteins, lipids, carbohydrates, minerals, vitamins, and water in the functioning of the human body. Factors affecting the digestion of foods, use of nutrients, and the body's need for nutrients. 3 hours discussion. (004296)
Prerequisites: NFSC 340.
Scientific overview of popular dietary supplements and food phytochemicals and their relation to human health and disease. Current government regulations are also considered. 3 hours lecture. (020289)
Prerequisites: BIOL 104; NFSC 100 or NFSC 340.
A survey of nutritional needs from conception to death, including the relationship of nutrients to health and well-being and factors which affect food selection of different population groups. 3 hours discussion. (004298)
Prerequisites: NFSC 360 (may be taken concurrently).
Communication skills for nutrition counseling and nutrition education; strategies and techniques for nutrition education; including the development, implementation and evaluation of nutrition education interventions; client-centered nutrition counseling techniques to promote behavior change. 3 hours seminar. (004335)
Prerequisites: faculty permission.
This course is directed fieldwork for 1-3 units. You must register directly with a supervising faculty member. The course provides students with field experience in a variety of campus or community programs. You may be required to purchase professional liability insurance. You may take this course more than once for a maximum of 15.0 units. Credit/no credit grading. (020993)
This course is for special topics offered for 1.0-3.0 units. Typically the topic is offered on a one-time-only basis and may vary from term to term and be different for different sections. See the Class Schedule for the specific topic being offered. 3 hours supervision. (006376)
This course is an independent study of special problems offered for 1.0-3.0 units. You must register directly with a supervising faculty member. 9 hours supervision. You may take this course more than once for a maximum of 6.0 units. Credit/no credit grading. (006377)
Prerequisites: NFSC 303 or NFSC 340; CHEM 108.
Integration of nutrition, physiology, and biochemistry in the examination of the relationship among nutrition, fitness, and exercise performance. Emphasis is on the application of current research finding in regards to nutrition and athletic performance. 3 hours lecture. (015977)
Prerequisites: ENGL 130 or JOUR 130 (or equivalent) with a grade of C- or higher, NFSC 120. Recommended: ANTH 113, GEOG 102.
Study of world food patterns, including food customs of peoples of different ethnic backgrounds. Emphasis upon nutritional significance. Survey of social, economic, religious, and aesthetic aspects of food customs. 2 hours discussion, 3 hours laboratory. This is an approved Writing Proficiency course; a grade of C- or better certifies writing proficiency for majors. This is an approved US Diversity course. (004330)
Prerequisites: NFSC 120; NFSC 122; NFSC 230 or MGMT 303.
Principles of purchasing for commercial and institution foodservice. A study of the types of food, their distribution, and laws affecting sales and quality; purchase procedures for other supplies and equipment. Preparation of purchase specifications, factors affecting cost control, and theories of internal control. 2 hours lecture, 2 hours activity. (004326)
Prerequisites: NFSC 430.
Application of procedures and principles of menu planning, operation of foodservice equipment, recipe adaptation and costing, employee and production schedules, environmental health control, inservice training, and merchandising techniques. Experience in a variety of foodservice systems. 2 hours discussion, 3 hours laboratory. (004332)
Prerequisites: NFSC 430, NFSC 431.
Advanced study and application of foodservice concepts and procedures for accountable management of organizational resources. 2 hours seminar, 2 hours activity. (004329)
Prerequisites: CHEM 350 or CHEM 451 with a grade of C or higher, NFSC 340.
Theories integrated from physiology, biochemistry, and nutrition with recent developments in the discipline. Emphasis on practical significance of current research and theory. 4 hours seminar. (004331)
Prerequisites: Senior standing.
Overview of career opportunities and application procedures for post-baccalaureate programs in the discipline. 1 hour lecture. (004336)
Prerequisites: Senior standing, permission of Didactic Program Director.
Overview of career opportunities in dietetics and application procedures for dietetic internishops and other post-baccalaureate programs in the discipline. 1 hour lecture. (020609)
Prerequisites: NFSC 360, NFSC 365 (may be taken concurrently).
Acquaints the student with nutrition programs that relate the science of nutrition to the improvement, maintenance, and promotion of the health status of individuals and groups. Community organization and assessment, program planning, funding and evaluation, and current status of foreign and domestic food insecurity and hunger will be addressed. 2 hours lecture. (004333)
Prerequisites: NFSC 365, NFSC 440.
Corequisite: NFSC 465.
Provides fieldwork experience in a community-based nutrition program. Development, implementation and evaluation of a nutrition education plan is also addressed. 3 hours laboratory. (020610)
Prerequisite: NFSC 100, or NFSC 340 and NFSC 360.
Examines the relationship of food and nutrition with social, cultural and behavioral factors in child and adolescent development. Topics include nutrition and learning, nutrition education, eating disorders, sports nutrition, public policy, food safety and child nutrition programs. 3 hours lecture. (020611)
Prerequisite: NFSC 360 or faculty permission.
Designed to provide an overview of the physiological, socioeconomic, psychological, and environmental factors affecting the nutritional status and requirements of older adults. Policies and programs related to health care and nutrition services for older Americans is also addressed. 3 hours lecture. (020612)
Prerequisites: NFSC 440 (may be taken concurrently).
Investigation of the physiological and biochemical changes imposed on the body by certain disorders as well as by dietary modifications, and analysis of nutritive value of diets prescribed for treatment of disease as part of the nutrition care process. Adaptation of dietary patterns of individuals to special needs. 3 hours lecture, 2 hours activity. (015979)
Prerequisite: NFSC 470.
A continuation of the investigation of the physiological and biochemical changes imposed on the body by certain disorders as well as by dietary modifications, and analysis of nutritive value of diets prescribed for treatment of disease as part of the nutrition care process. Adaptation of dietary patterns of individuals to special needs. 3 hours lecture, 2 hours activity. (020613)
This course is an externship offered for 1.0-6.0 units. You must register directly with a supervising faculty member. The externship provides students with preprofessional experience and is designed as a transition to professional practice wherein the student applies learned theory to actual practice. Students may be required to purchase professional liability insurance. 9 hours supervision. You may take this course more than once for a maximum of 15.0 units. Credit/no credit grading. (004353)
This course is for special topics offered for 1.0-3.0 units. Typically the topic is offered on a one-time-only basis and may vary from term to term and be different for different sections. See the Class Schedule for the specific topic being offered. 3 hours discussion. (006378)
Prerequisites: Faculty permission.
This course is an independent study of special problems offered for 1.0-3.0 units. You must register directly with a supervising faculty member. 3 hours supervision. You may take this course more than once for a maximum of 6.0 units. Credit/no credit grading. (006379)
Prerequisites: NFSC 100 or NFSC 340; selected screening courses by content area, all with grades which place student in top five percent; interview; faculty permission.
An independent study involving substantial research for a thesis or project culminating in a public presentation. Students will enroll in NFSC 499H twice. 9 hours supervision. You may take this course more than once for a maximum of 6.0 units. (004357)
Prerequisites: MATH 615 or similar statistics course.
An examination of quantitative and qualitative research methods via the analysis of data and the design and implementation of original research and evaluation studies. Activities are designed to develop skills in research design, sampling design, instrumentation, data collection, statistics analysis, presentation and interpretation of results, and the presentation of original research via poster boards and journal manuscripts. 3 hours lecture, 2 hours activity. This course requires the use of a laptop computer and appropriate software. (006380)
Prerequisites: NFSC 320, biochemistry.
New developments in food processing, techniques of food preservation, chemical additives, sanitation, and other topics to be selected for discussion using current scientific literature. 2 hours seminar. (004364)
Prerequisites: NFSC 440, biochemistry.
Review of current scientific literature in selected aspects of protein, carbohydrates, and lipids, and their use by the body. 3 hours seminar. (004362)
Prerequisites: NFSC 440, biochemistry.
Review of current scientific literature in contemporary issues of selected micronutrients. 3 hours seminar. (004363)
Prerequisites: NFSC 465.
An integrated approach to the ways in which individuals and groups use nutrition information. Includes considerations of human development, learning theory, curriculum development, and the evaluation process. 3 hours seminar. (004361)
Prerequisites: NFSC 460, NFSC 471 or faculty permission.
Advanced communication skills for nutrition counseling including disease-specific counseling strategies, the nutrition care process, documentation, and motivational interviewing. 2 hours seminar. (020938)
This course reinforces principles of community-based organization and evaluation. Oral presentation and critique of research-based interventions, current issues, and strategies for effective grant writing are addressed. 2 hours seminar. (006381)
Prerequisites: NFSC 429, biochemistry.
Review of international issues that influence nutritional status of individuals and populations, with emphasis on contemporary problems in less developed countries. 2 hours seminar. (004366)
Prerequisites: NFSC 470, biochemistry.
A review and application of the nutrition care process to selected contemporary issues in therapeutic nutrition. Role of dietitian as health care team member is considered and examined. 2 hours seminar. (004360)
This course is an internship offered for 1.0-6.0 units.You must register directly with a supervising faculty member. The internship is designed to provide semiprofessional field experience for graduate students in agencies which use application of theoretical knowledge in the discipline. May be repeated more than once for credit. You may take this course more than once for a maximum of 15.0 units. Credit/no credit grading. (004368)
This course is a graduate-level independent study offered for 1.0-3.0 units. You must register directly with a supervising faculty member. 9 hours supervision. You may take this course more than once for a maximum of 6.0 units. Credit/no credit grading. (006382)
Culminating activity for the MS degree. A professional paper is written based on original research. You must register directly with a supervising faculty member. 9 hours supervision. Credit/no credit grading. (006386)
Offered for 1.0-6.0 units, the master's thesis is the culminating activity for the MS degree. You must register directly with a supervising faculty member. 9 hours supervision. You may take this course more than once for a maximum of 6.0 units. Credit/no credit grading. (006387)
Catalog Cycle:12