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Courses


Course Number: NUTR 1
Survey of Nutrition and Dietetics
Units: 1
Class: 1 hour lecture (GR or P/NP)
Acceptable for credit: CSU
Description: Exploration of the professional scope of practice and career and educational opportunities in the nutrition and dietetics field: History of the profession; legal issues; roles, skills and required competencies in the field; professional code of ethics; program requirements and plan of completion; and career planning and development of a career portfolio.  1306.20
 

Course Number: NUTR 10
Nutrition
Units: 4
Class: 4 hours lecture (GR or P/NP)
Not open for credit to students who have completed or are currently enrolled in Biol 28 at Laney College or Biol 31 at College of Alameda.
Formerly offered as Facs 10.
Acceptable for credit: CSU, UC
Description: Basic principles of human nutrition: Nutrients, their function and food sources, and problems of excess and deficiency; dietary guidelines for health promotion and disease prevention.  1306.60
CSU area E
 

Course Number: NUTR 12
Nutrition and disease
Units: 3
Class: 3 hours lecture (GR or P/NP)
Pre-requisite: Nutr 10 or (Facs 10) or Biol 28 or Biol 31
Formerly offered as Facs 12.
Acceptable for credit: CSU, UC (pending)
Description: Fundamentals of nutrition needs for common and uncommon health conditions/diseases including lifecycle variations: Review of the Nutrition Care Process (NCP), scope of practice, screening for nutritional risk, assessment of dietary needs, medical nutrition therapy interventions, modified diets, meal planning, and menu writing.  1306.60
CSU area E
 

Course Number: NUTR 25
Weight Management Principles and Practice
Units: 2
Class: 2 hours lecture (GR or P/NP)
Acceptable for credit:CSU
Description: Principles of nutrition and behavioral self-management techniques as related to weight loss, fitness, weight maintenance, and health status: Nutrient utilization, assessment of nutritional status, energy balance, weight standards, weight management, obesity as a public health issue, analysis of weight-loss diets and supplements/programs, eating disorders, diet planning and analysis, and strategies used to positively impact fitness.  1306.20
 

Course Number: NUTR 30
Sanitation and Safety
Units: 2
Class: 2 hours lecture (GR or P/NP)
Formerly offered as Facs 81.
Acceptable for credit: CSU
Description: Basic principles of sanitation and safety in the purchasing, storage, and preparation of food from a management perspective: Emphasis on the principles of Hazard Analysis Critical Control Point (HACCP) as applied to a healthcare food-production system, including accident prevention, crisis management, and current regulations.   1306.60
 

Course Number: NUTR 31
Food-Production Systems
Units: 3
Class: 2 hours lecture, 3 hours laboratory (GR or P/NP)
Formerly offered as Facs 84.
Acceptable for credit: CSU
Description: The functions of institutional food-service production: Menu development and standardization; forecasting, purchasing, storage, preparation and service; staffing, equipment selection and maintenance; evaluation of the food-service system; medical diets including texture and nutrient modifications; information technology in food-service settings including budgeting, cost/inventory control, nutritional analysis, recipe development, production forecasting, menu production; selecting or upgrading systems software.  1306.60
 

Course Number: NUTR 32
Supervision and Training
Units: 3
Class: 3 hours lecture (GR or P/NP)
Formerly offered as Facs 82.
Acceptable for credit: CSU
Description: Fundamentals of supervision and training in the nutrition and dietetics field: Human relations (communication, leadership, direction), operations management (laws, regulations, policies and procedures), institutional development (planning, marketing, evaluation), and professional development (ethics, career planning, portfolio development).  1306.60
 

Course Number: NUTR 48NA-TZ
Selected Topics in Nutrition and Dietetics
Units: .5-9
Class: 0-9 hours lecture, 0-27 hours laboratory (GR or P/NP)
Acceptable for credit: CSU
Description: See section on Selected Topics. 1306.00
 

Course Number: NUTR 49
Independent Study in Nutrition and Dietetics
Units: .5-5
Class: (GR or P/NP) Course study under this section may be repeated three times for a maximum of 5 units.
Acceptable for credit: CSU
Description: See section on Independent Study. 1306.00
 

Course Number: NUTR 70A
Seminar in Supervised Practice, Level A
Units: 2
Class: 2 hours lecture (GR or P/NP)
Pre-requisite: Nutr 10 or Biol 28 or Biol 31, and Nutr 12 and 30
Co-requisite: Nutr 71A
Acceptable for credit: CSU
Description: Advanced study of the specific competencies required of the Dietary Manager and Dietetic Technician in a healthcare or community setting: Assessment, development, practicum, and evaluation of individual skills in nutrition therapy, sanitation, supervision, food production, delivery, and service.  1306.20
 

Course Number: NUTR 70B
Seminar in Supervised Practice, Level B
Units: 3
Class: 3 hours lecture (GR or P/NP)
Pre-requisite: Nutr 70A
Co-requisite: Nutr 71B
Acceptable for credit: CSU
Description: Advanced study of the specific competencies required of the Dietetic Technician in a healthcare or community setting: Assessment, development, practicum, and evaluation of individual dietary skills. Focuses on clinical skills in a healthcare facility and public health nutrition skills in a community site.  1306.60
 

Course Number: NUTR 70C
Seminar in Supervised Practice, Level C
Units: 3
Class: 3 hours lecture (GR or P/NP)
Pre-requisite or co-requisite: Nutr 70B
Co-requisite: Nutr 71C
Acceptable for credit: CSU
Description: Advanced study of the specific competencies required of the Dietetic Technician in a healthcare or community setting: Assessment, development, practicum, and evaluation of individual dietary skills. Focuses on advanced clinical skills in an acute-care facility and management skills in dietetics.  1306.60
 

Course Number: NUTR 71A
Rotations in Supervised Practice, Level A
Units: 1-4
Class: hours to be arranged (GR or P/NP)
Pre-requisite or co-requisite: Nutr 31 and 32
Co-requisite: Nutr 70A
Recommended preparation: Nutr 200A-B
Acceptable for credit: CSU
Course study under this section may be repeated one time for a maximum of 4 units.
Description: Designed to relate classroom learning to the actual job environment: 150 hours of verified, supervised field experience in healthcare settings is required.  1306.20
 

Course Number: NUTR 71B
Rotations in Supervised Practice, Level B
Units: 1-4
Class: hours to be arranged (GR or P/NP)
Co-requisite: Nutr 70B
Acceptable for credit: CSU
Course study under this section may be repeated one time for a maximum of 4 units.
Description: Supervised application of dietetic principles in a healthcare facility to practice clinical competencies and in a community site to practice public health competencies: A total of 150 supervised hours is required. 1306.60
 

Course Number: NUTR 71C
Rotations in Supervised Practice, Level C
Units: 1-4
Class: hours to be arranged (GR or P/NP)
Co-requisite: Nutr 70C
Acceptable for credit: CSU
Course study under this section may be repeated one time for a maximum of 4 units.
Description: Supervised application of dietetic principles in a healthcare facility to practice advanced clinical and management skills: A total of 150 supervised hours is required.
1306.60
 

Course Number: NUTR 246
Occupational Work experience in Nutrition and Dietetics
Units: 1-4
Class: hours to be arranged (GR or P/NP)
Course study under this section may be repeated three times for a maximum of 4 units.
Description: Supervised application of desirable work habits and skills needed in institutional food service: Sanitation, safety, food preparation, modified diets, quality service, observation of meal service from an institutional kitchen (centralized and/or decentralized), menus, purchasing and inventory control, and the basic measurements used in food service.  1306.20
 

Course Number: NUTR 248NA-TZ
Selected Topics in Nutrition and Dietetics
Units: .5-9
Class: 0-9 hours lecture, 0-27 hours laboratory (GR or P/NP)
Description: See section on Selected Topics. 1306.00