Nutrition and Food Science (NFSC)

See Course Description Symbols and Terms for an explanation of course description terminology and symbols, the course numbering system, and course credit units.


NFSC 100  Basic Nutrition  3 Units  GE  
Typically Offered: Fall and spring  
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.  (004273)  
General Education: Lifelong Learning and Self-Development (E)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Lower Division  
NFSC 120  Introduction to Food Science  3 Units  
Typically Offered: Fall and spring  
An elementary study of the chemical, physical and sensory properties of foods. An emphasis on food science principles as they relate to food preparation, ingredient function and interaction, purchasing, storage, nutrient preservation, safety and sanitation. 2 hours discussion, 3 hours laboratory.  (004271)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Lower Division  
NFSC 122  Food Safety and Sanitation  2 Units  
Typically Offered: Fall only  
Knowledge of national (FDA's Food Code 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 certification if he or she receives a minimum of 75% on the respective examinations. Good Agricultural Practices are reviewed alongside various food safety topics. 2 hours lecture.  (020596)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 2 units  
Course Attributes: Lower Division  
NFSC 155  Introduction to Nutrition and Food Sciences  1 Unit  
Typically Offered: Fall and spring  
Introduction to professional associations, legislation, and career opportunities in the Nutrition and Food Sciences major and an introduction to campus resources. 1 hour lecture.  (020288)  
Grade Basis: Credit/No Credit  
Repeatability: You may take this course for a maximum of 1 unit  
Course Attributes: Lower Division  
NFSC 198  Special Topics  1-3 Units  
Typically Offered: Fall and spring  
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)  
Grade Basis: Graded  
Repeatability: You may take this course more than once  
Course Attributes: Lower Division  
NFSC 200  Health at Every Size: A Non-Diet Approach to Wellness  3 Units  GE, USD  
Typically Offered: Fall and spring  
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.  (021134)  
General Education: Social Sciences (D)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Lower Division; U.S. Diversity  
NFSC 200W  Health at Every Size: A Non-Diet Approach to Wellness (W)  3 Units  GE, USD, W  
Typically Offered: Fall and spring  
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.  (021256)  
General Education: Social Sciences (D)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Lower Division; U.S. Diversity; Writing Course  
NFSC 230  Introduction to Foodservice Administration  3 Units  
Typically Offered: Fall and spring  
Study of management tools and practices ranging from conceptual to applied as they relate to all aspects of the field of nutrition and food services. 3 hours discussion.  (004294)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Lower Division  
NFSC 303  Nutrition and Physical Fitness  3 Units  GE  
Prerequisite: One lower-division course in biological sciences; GE Oral Communication (A1); GE Written Communication (A2); GE Critical Thinking (A3); GE Mathematics/Quantitative Reasoning (B4) requirements, or consent of the instructor.  
Typically Offered: Fall and spring  
Analyzes and evaluates current practices and theories regarding nutrition and its relationship to athletics, weight control, and physical exercise. 3 hours lecture.  (004288)  
General Education: Upper-Division Scientific Inq/Quant Reason (UDB); Health and Wellness Pathway  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 310  Global Nutrition  3 Units  GC, GE  
Prerequisite: GE Oral Communication (A1); GE Written Communication (A2); GE Critical Thinking (A3); GE Mathematics/Quantitative Reasoning (B4) requirements, or consent of the instructor.  
Typically Offered: Fall and spring  
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.  (020508)  
General Education: Upper-Division Scientific Inq/Quant Reason (UDB); Agriculture, Food, and Environment Pathway; Global Studies Pathway  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division; Global Cultures; Sustainable Course  
NFSC 318  Nutrition and Disease  3 Units  
Prerequisite: NFSC 340.  
Typically Offered: Fall and spring  
This course is designed to develop skills in the use of clinical nutrition in the prevention and treatment of diet-related health problems, such as cardiovascular disease, diabetes, hypertension, and kidney disease. 3 hours lecture.  (020608)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 320  Science of Food  3 Units  
Prerequisite: CHEM 107 or CHEM 111, NFSC 120.  
Typically Offered: Fall only  
Application of principles and methods of physical and sensory analysis of food; effects of functional ingredients, processing, and biotechnology on the food supply. Group research projects are conducted, presented, and evaluated. 2 hours discussion, 3 hours laboratory.  (004293)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 340  Human Nutrition  3 Units  
Prerequisite: BIOL 104, CHEM 108.  
Typically Offered: Fall and spring  
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)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 345W  Diet Supplements and Functional Foods (W)  3 Units  W  
Prerequisite: NFSC 340.  
Typically Offered: Spring only  
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)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division; Writing Course  
NFSC 360  Nutrition Throughout the Life Cycle  3 Units  
Prerequisite: BIOL 104; NFSC 100 or NFSC 340.  
Typically Offered: Fall and spring  
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)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 365  Nutrition Counseling and Education  3 Units  
Prerequisite: NFSC 360 (may be taken concurrently).  
Typically Offered: Fall and spring  
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)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 389  Nutrition Fieldwork  1-3 Units  
Prerequisite: faculty permission.  
Typically Offered: Fall and spring  
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. 0 hours independent study.  (020993)  
Grade Basis: Credit/No Credit  
Repeatability: You may take this course for a maximum of 15 units  
Course Attributes: Upper Division  
NFSC 398  Special Topics  1-3 Units  
Typically Offered: Fall and spring  
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)  
Grade Basis: Graded  
Repeatability: You may take this course more than once  
Course Attributes: Upper Division  
NFSC 399  Special Problems  1-3 Units  
Typically Offered: Fall and spring  
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.  (006377)  
Grade Basis: Credit/No Credit  
Repeatability: You may take this course for a maximum of 6 units  
Course Attributes: Upper Division  
NFSC 403  Sports Nutrition  3 Units  
Prerequisite: CHEM 108 or KINE 323, NFSC 303 or NFSC 340.  
Typically Offered: Fall only  
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)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 425  Advanced Food Science  3 Units  
Prerequisite: NFSC 320.  
Typically Offered: Inquire at department  
Development of knowledge and skills in food chemistry, microbiology, processing, packaging, and sensory evaluation, with an emphasis on current food industry practices. 3 hours lecture.  (021729)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 429W  Cultural Food (W)  3 Units  USD, W, GW  
Prerequisite: GE Written Communication (A2) requirement, NFSC 120, senior standing.  
Typically Offered: Spring only  
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.  (004330)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division; U.S. Diversity; Writing Course; Graduation Writing Assessment  
NFSC 430  Foodservice Procurement and Management  3 Units  
Prerequisite: NFSC 120, NFSC 122, NFSC 230.  
Typically Offered: Fall and spring  
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, budgeting, and theories of internal control. 2 hours activity, 2 hours lecture.  (004326)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 431W  Foodservice Equipment and Production Systems (W)  3 Units  W, GW  
Prerequisite: GE Written Communication (A2) requirement, NFSC 430.  
Typically Offered: Fall and spring  
Application of meal production, recipe adaptation and costing, employee and production schedules, environmental health control, inservice training, and logic models. Survey of various foodservice operations. 2 hours discussion, 3 hours laboratory.  (004332)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division; Writing Course; Graduation Writing Assessment  
NFSC 440  Advanced Human Nutrition  4 Units  
Prerequisite: CHEM 350 or CHEM 451 with a grade of C or higher, NFSC 340.  
Typically Offered: Fall only  
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)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 4 units  
Course Attributes: Upper Division  
NFSC 455  Futures in Nutrition and Food Science  1 Unit  
Prerequisite: Senior standing.  
Typically Offered: Spring only  
Overview of career opportunities and application procedures for post-baccalaureate programs in the discipline. 1 hour lecture.  (004336)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 1 unit  
Course Attributes: Upper Division  
NFSC 457  Futures in Dietetics  1 Unit  
Prerequisite: Senior standing, permission of Didactic Program Director.  
Typically Offered: Fall only  
Overview of career opportunities in dietetics and application procedures for dietetic internishops and other post-baccalaureate programs in the discipline. 1 hour lecture.  (020609)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 1 unit  
Course Attributes: Upper Division  
NFSC 460L  Nutrition Counseling Clinical  1 Unit  
Prerequisite: Faculty permission.  
Typically Offered: Fall and spring  
Provides nutrition counseling experience in a peer-led nutrition and exercise program. 3 hours laboratory.  (021845)  
Grade Basis: Credit/No Credit  
Repeatability: You may take this course for a maximum of 4 units  
Course Attributes: Upper Division  
NFSC 465  Community Nutrition  3 Units  
Prerequisite: NFSC 360, NFSC 365 (may be taken concurrently).  
Typically Offered: Fall and spring  
Acquaints the student with nutrition programs, approaches, and policies that relate the science of nutrition to the promotion of improved health status among individuals and groups. Principles of community organization, engaged citizenship, policy development, health care systems, sustainable food systems, and issues related to global food insecurity and hunger are addressed. 3 hours lecture.  (004333)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 468  Child Nutrition  3 Units  
Prerequisite: NFSC 360 or faculty permission.  
Typically Offered: Inquire at department  
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)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 469  Nutrition and Aging  3 Units  
Prerequisite: NFSC 360 or faculty permission.  
Typically Offered: Inquire at department  
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 are also addressed. 3 hours lecture.  (020612)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 470  Medical Nutrition Therapy I  4 Units  
Prerequisite: NFSC 440 (may be taken concurrently).  
Typically Offered: Fall only  
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. 2 hours activity, 3 hours lecture.  (015979)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 4 units  
Course Attributes: Upper Division  
NFSC 471  Medical Nutrition Therapy II  4 Units  
Prerequisite: NFSC 470.  
Typically Offered: Spring only  
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. 2 hours activity, 3 hours lecture.  (020613)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 4 units  
Course Attributes: Upper Division  
NFSC 475L  Nutrition Practicum Clinical  1 Unit  
Prerequisite: Faculty permission.  
Typically Offered: Fall and spring  
Provides fieldwork experience in a healthcare-based nutrition program. 3 hours laboratory.  (021588)  
Grade Basis: Credit/No Credit  
Repeatability: You may take this course for a maximum of 4 units  
Course Attributes: Upper Division  
NFSC 489  Externship  1-6 Units  
Typically Offered: Fall and spring  
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.  (004353)  
Grade Basis: Credit/No Credit  
Repeatability: You may take this course for a maximum of 15 units  
Course Attributes: Upper Division  
NFSC 489C  Center for Healthy Communities Externship  1-6 Units  
Typically Offered: Fall and spring  
This course is an externship offered by the Center for Healthy Communities (CHS) for 1.0-6.0 units. You must submit an application to the CHC to register. The externship provides students with preprofessional community-based experience and is designed as a transition to professional practice wherein the student applies learned theory to actual practice. 0 hours supervision.  (021637)  
Grade Basis: Credit/No Credit  
Repeatability: You may take this course for a maximum of 15 units  
Course Attributes: Upper Division  
NFSC 498  Special Topics  3 Units  
Typically Offered: Fall and spring  
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)  
Grade Basis: Graded  
Repeatability: You may take this course more than once  
Course Attributes: Upper Division  
NFSC 499  Special Problems  1-3 Units  
Prerequisite: Faculty permission.  
Typically Offered: Fall and spring  
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.  (006379)  
Grade Basis: Credit/No Credit  
Repeatability: You may take this course for a maximum of 6 units  
Course Attributes: Upper Division  
NFSC 499H  Honors Senior Thesis or Project  3 Units  
Prerequisite: NFSC 100 or NFSC 340; selected screening courses by content area, all with grades which place student in top five percent; interview; faculty permission.  
Typically Offered: Fall and spring  
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.  (004357)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 6 units  
Course Attributes: Upper Division  
NFSC 530  Nutrition Program Management and Administration  3 Units  
Prerequisite: NFSC 431 or faculty permission.  
Typically Offered: Inquire at department  
Study and application of program and organizational management within the fields of food and nutrition, such as community nutrition and health programs, clinical nutrition administration, and school and hospital foodservice administration. 3 hours lecture.  (021446)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 560  Principles of Motivational Interviewing in Nutrition Counseling  3 Units  
Prerequisite: KINE 320W or NFSC 365 or faculty permission.  
Typically Offered: Fall and spring  
This course focuses on developing communication skill for nutrition counseling with Motivational Interviewing (MI) and other nutrition counseling techniques using the principles of Eating Competence, Health at Every Size and Intuitive Exercise. 2 hours activity, 2 hours lecture.  (021844)  
Grade Basis: Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Upper Division  
NFSC 600  Research Methods in Nutritional Sciences  4 Units  
Prerequisite: MATH 105 or MATH 315. Recommended: MATH 615.  
Typically Offered: Fall only  
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 laboratory, 3 hours lecture.  (006380)  
Grade Basis: Graduate Graded  
Repeatability: You may take this course for a maximum of 4 units  
Course Attributes: Graduate Division; Laptop required  
NFSC 601  Nutritional Epidemiology  2 Units  
Prerequisite: NFSC 600 (may be taken concurrently).  
Typically Offered: Fall only  
An examination of research methods used in nutritional epidemiological studies and a critical review of the current state of knowledge regarding diet and other lifestyle-related indicators as factors in disease. 2 hours seminar.  (022133)  
Grade Basis: Graduate Graded  
Repeatability: You may take this course for a maximum of 2 units  
Course Attributes: Graduate Division  
NFSC 643  Advanced Topics in Macro and Micronutrients  4 Units  
Prerequisite: NFSC 440, biochemistry.  
Typically Offered: Spring only  
Review of current scientific literature in select aspects of protein, carbohydrates, lipids, and micronutrients and their use by the body. 4 hours lecture.  (022134)  
Grade Basis: Graduate Graded  
Repeatability: You may take this course for a maximum of 4 units  
Course Attributes: Graduate Division  
NFSC 644  Nutritional Genomics  2 Units  
Prerequisite: NFSC 440, biochemistry.  
Typically Offered: Spring only  
Review of current scientific literature in select topics related to nutritional genomics. 2 hours seminar.  (022135)  
Grade Basis: Graduate Graded  
Repeatability: You may take this course for a maximum of 2 units  
Course Attributes: Graduate Division  
NFSC 663  Public Health Nutrition  3 Units  
Prerequisite: NFSC 465 or instructor permission.  
Typically Offered: Fall only  
A multidisciplinary examination of nutritional health promotion and disease prevention for individual, groups and populations. NOTE: The literacy requirement for graduate students in the MS in Nutritional Science must be met in this class. 3 hours lecture.  (022136)  
Grade Basis: Graduate Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Graduate Division  
NFSC 664  Nutrition Communication and Leadership  2 Units  
Prerequisite: NFSC 663 (may be taken concurrently).  
Typically Offered: Fall only  
This course focuses on how skills and abilities in leadership and management can be developed and applied by individuals in order to make a difference in organizations, communities, and societies. This course also explores communication styles and the challenges involved when leaders attempt to affect change to achieve a goal. 2 hours lecture.  (022137)  
Grade Basis: Graduate Graded  
Repeatability: You may take this course for a maximum of 2 units  
Course Attributes: Graduate Division  
NFSC 667  International Issues in Nutrition  2 Units  
Prerequisite: NFSC 429W, biochemistry.  
Typically Offered: Inquire at department  
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)  
Grade Basis: Graduate Graded  
Repeatability: You may take this course for a maximum of 2 units  
Course Attributes: Graduate Division  
NFSC 671  Advanced Clinical Nutrition  3 Units  
Prerequisite: NFSC 471, biochemistry or instructor permission.  
Typically Offered: Spring only  
A course designed to provide master's students with the opportunity to apply the theories and principles of medical nutrition therapy into clinical practice. 3 hours lecture.  (022138)  
Grade Basis: Graduate Graded  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Graduate Division  
NFSC 689  Graduate Internship  1-6 Units  
Typically Offered: Fall and spring  
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. 0 hours supervision.  (004368)  
Grade Basis: Credit/No Credit  
Repeatability: You may take this course for a maximum of 15 units  
Course Attributes: Graduate Division  
NFSC 691  Application in Nutrition Research  1 Unit  
Prerequisite: NFSC 600, Graduate Standing.  
Typically Offered: Fall and spring  
An examination of quantitative and qualitative methods via the analysis of data in students' graduate research projects. Activities are designed to develop skills in data analysis using software programs, presentations and interpretation of results and the presentation of original research via oral presentations. 1 hour seminar.  (022139)  
Grade Basis: Credit/No Credit  
Repeatability: You may take this course for a maximum of 1 unit  
Course Attributes: Graduate Division  
NFSC 697  Independent Study  1-3 Units  
Typically Offered: Fall and spring  
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.  (006382)  
Grade Basis: Report in Progress: CR/NC  
Repeatability: You may take this course for a maximum of 6 units  
Course Attributes: Graduate Division  
NFSC 697P  Professional Paper  3 Units  
Typically Offered: Fall and spring  
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.  (006386)  
Grade Basis: Report in Progress: CR/NC  
Repeatability: You may take this course for a maximum of 3 units  
Course Attributes: Graduate Division