Courses

This course is designed for professional nursing and general college students. Included are a general survey of human histology and the study of structure and function of organ systems of the human body, including the integumentary, skeletal, muscular, endocrine, and nervous systems. Structure and function of sensory organs are also included in the course. Should be taken with Anatomy and Physiology I Lab . (3 Units)

A laboratory experience designed to illustrate and reinforce topics covered in BIO 153 Anatomy and Physiology I. Included is the detailed study of cells, tissues, the structure and function of the skeleton, the muscles, and the nervous and endocrine systems of the human body using laboratory experience and demonstration. (1 Units)

A continuation of BIO 153 - Anatomy and Physiology I. Included is the study of structure and function of the circulatory (blood, heart, blood vessels, and circulation), lymphatic, immune, respiratory, urinary, and reproductive systems. Should be taken with BIO 163L - Anatomy and Physiology II Lab. (3 Units)

A laboratory experience designed to illustrate and reinforce topics covered in Anatomy and Physiology II. Included is the study of circulatory, lymphatic, immune, respiratory, urinary, and reproductive systems using laboratory experience and demonstration. (1 Units)

A study of microorganisms with special emphasis on bacteria and viruses in the human environment. Should be taken with Human Microbiology Lab. (3 Units)

This laboratory experience is meant to demonstrate and reinforce topics covered in Human Microbiology. Students will gain hands-on experience in various microscopy, staining, and culture techniques that will be applied to the identification and classification of various microorganisms. (1 Units)

A survey of Organic and Biochemistry topics with special emphasis on metabolic processes and applications to medicine and health. Should be taken with CHE 112L - Organic and Biochemistry for Health Sciences Lab. Prerequisite: CHE102 or (CHE115,CHE115L) (3 Units)

A laboratory experience designed to illustrate and reinforce topics covered in Organic and Biochemistry for Health Sciences and introduce students to laboratory experiments and equipment that are foundational to the study of these disciplines. (1 Units)

A study of inorganic chemical systems including properties of atoms, molecules and ions, composition of matter, solutions, stoichiometry, thermochemistry, gas laws, electronic structure of elements, chemical bonding and molecular geometry. Course content is presented at a level required for Chemistry and related science majors. Prerequisite: CHE102 (3 Units)

A laboratory experience designed to illustrate and reinforce topics covered in General Chemistry I and introduce students to laboratory practices, experiments and equipment that are foundational to the study of Chemistry. (1 Units)

This course is designed to introduce students to the basic skills necessary for academic success in the health science majors, to review the numerous career options in the health, exercise, and allied health professions, and to explore the student's calling and vocation. (1 Units)

This class provides an introduction to the fundamental principles of normal nutrition, food science and their relation to the health and physical fitness of individuals. Also includes a discussion of the career opportunities within nutrition and sciences, and the computer software pertinent to the field. (3 Units)

This class provides an introduction to foods as a profession. Students will learn principles and procedures of food preparation including selection, storage, food sanitation, product evaluation, and meal management in accordance with scientific principles of nutrition. (3 Units)

This introductory course is a survey of the processes of adjustment, growth, learning, remembering, perception, sensation, socialization, and emotions. It is meant to better equip students to understand and articulate their own life experiences, as well as improve their understanding of the behavior of others. This course is a prerequisite to all other courses in Psychology. (3 Units)

Mathematical theory and applications, development of formulae, principles of statistical decision theory, descriptive measurements, probability concepts, random variables, normal distribution, inferential statistics, sampling distributions, confidence intervals, hypothesis testing, chi-squared procedures, linear regression, and the use of computers in statistics. (3 Units)

Principles and techniques of quality assurance for food preparation and prevention of food-borne diseases. Sanitary and safe preparation, storage, transportation, and handling of foodstuffs and products both commercially and residentially. Criteria and practical methodology of inspection and surveillance techniques, facilities design, and plan checking. Performance criteria for food handlers, with application to environmental techniques in education, enforcement, and consultation. (3 Units)

This course addresses the exploration and application of education, psychosocial, and spiritual components of health behaviors. Behavior change theory, principles, predictive models, and their application to health behavior change programs and interventions will be investigated. (3 Units)

This course provides an introduction to clinical research design with statistical analysis. The emphasis will be on the student designing her or his practical research project by the end of the semester. Content would include developing the research question, choosing the (1) study design, (2) study subjects, (3) measurements (independent and dependent variables), data management (including designing the data collection form) and statistical analysis (including sample size estimation and power), ethical issues, implementation, and publication of results. Prerequisite: STA144 or MAT144 (3 Units)

This class will provide a rapidly moving study of nutrition in the lifecycle from infancy through advancing years. Emphasis will be placed on the application of nutritional requirements and guidelines in each age group to dietary planning and intake. (3 Units)

Study of the community-based programs with nutrition components, including work-site wellness, health promotion, schools, day-care programs, and health clinics. Programs in these areas include nutrition screening and assessment, feeding programs and assistance, plus health promotion and disease prevention. (3 Units)

Students will learn to apply basic nutrition and food science research designs to conduct experiments, interpret data, and write reports. The techniques used in the planning, preparation, development, and evaluation of new food products will be covered. (3 Units)

Introduction to biochemistry with particular emphasis on nutrition and its effect on metabolism. Prerequisite: NFS101 (3 Units)

This course will teach advanced topics in specialized nutrition and food sciences areas such as sports nutrition, quantity foods, planning therapeutic diets, maternal and child nutrition, personal nutrition, nutrient-drug interactions, food safety, and current issues. The specific topic will be announced each semester. Prerequisite: NFS101 (3 Units)

The course focuses on the principles of food chemistry, processing, production, and sustainability. Students will also learn about the functionality of food ingredients in food preparation and the assessment of consumer acceptance. (3 Units)

This course provides a scientific basis for introduction to biochemistry and physiology of human chronic diseases, cardiovascular disease, diabetes, renal disease, cancer, metabolic disorders, with emphasis on nutrition-related principles and intervention. (3 Units)

Scientific study on basis of nutritional assessment using anthropometric, dietary, biochemical, and clinical tests and criteria. Prerequisite: NFS101 (3 Units)

This course provides an advanced level of understanding of biochemistry, physiology, pathology of human chronic diseases, cardiovascular disease, diabetes, renal disease, cancers, metabolic disorders, with emphasis on nutrition-related mechanisms, metabolisms, and clinical interventions. Prerequisite: (NFS320,NFS455) (3 Units)

Advanced-level nutrition biochemistry with particular emphasis on micro-nutrients, their roles in physiological metabolism, energy balance, physical activity, disease prevention, and emerging issues in maternal nutrition and offspring disease development will be covered. Prerequisite: NFS320 (3 Units)

This course provides a supervised internship in a community-based setting. The student will work in their chosen field of study, under the supervision of a professional, and will periodically report their practicum experience to the instructor to reflect their field experience. The course entails two major components: (1) internship experience, (2) review and assessment of the student's attainment of professional competencies. A total of 90 hours of on-site work, observation, or participation is required. (3 Units)

The course is designed to be a culminating exercise for students to reflect upon, evaluate, and assimilate knowledge and experience they have gained by participating in a research or internship opportunity prior to this course. Students in the capstone will prepare a presentation (both oral and written) that will focus on that experience. (3 Units)