Courses

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; Fall)

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; As offered)

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. Prerequisites: STA 144, and Junior or Senior status. (3 units; As offered & Online)

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; Fall)

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; Fall/Spring)

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. Pre- or Co- Requisite: NFS 101. (3 units; Spring)

Introduction to biochemistry with particular emphasis on nutrition and its effect on metabolism. Prerequisites: NFS 101. (3 units; Spring)

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: NFS 101. (3 units; Fall)

The course will focus on the planning and execution of large quantity food production operations and banqueting in various food service environments. The student will obtain hands on experience in the management of large kitchens such as institutional, banquet, and a la carte restaurants. (3 units; Spring)

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. Pre- or Co- Requisite: NFS 320. (3 units; Fall)

Lecture and laboratory experience in nutritional assessment using anthropometrics, dietary, biochemical, and clinical tests and criteria. Laboratory experience includes simulation, standardized patient, and outpatient. Prerequisite: NFS 101 (3 units; Spring)

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. Prerequisites: NFS 320 and 455. (3 units; Spring)

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. Prerequisites: NFS 320 and Senior status. (3 units; Spring)

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. Prerequisites: Senior status and permission of the Department Chair. (3 units; Fall/Spring/Summer)

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. Prerequisites: Senior status and permission of Department Chair. Additional course fee. Pre- or Co- Requisite: HSC 480. (3 units; Fall/Spring)