Food Science and Nutrition (FSN Courses)
FSN 109 Basic Nutrition for Health
3.0 units.
Acceptable for credit: Transfer CSU
Course Offered:
Fall, Spring
Grading Method: Letter Grade or Pass/No Pass
An overview of basic nutrition which emphasizes the application of nutrition science
to consumer choices for improved health, fitness, and disease prevention. Individuals
will assess their own diet quality and will learn to select diets appropriate to their
individual lifestyles, inherited health risks, tastes, and needs at all stages of
the life cycle. The course examines current controversies and claims to distinguish
fact from fallacy and assists in adapting research on diet and health to individual
needs. The course is not open to students who are enrolled in or have received credit
for FCS 109.
FSN 110 Nutrition Science
3.0 units.
Advisories: ENGL 514 - Writing Skills 4 ; or Recommended placement in ENGL 101 based on the START process
Acceptable for credit: Transfer to UC, CSU
C-ID Course Number: NUTR 110
Grading Method: Letter Grade or Pass/No Pass
This course covers the science of foods and the nutrients they contain, and of their
actions within the body. Emphasis is placed on individual dietary needs, current
nutrition and health issues, and application of evidence-based nutrition information.
Students utilize computer software to analyze personal diet records and plan healthful
meals.
FSN 112 Nutrition, Weight Management & Eating Disorders
3.0 units.
Advisories: ENGL 514 - Writing Skills 4
Acceptable for credit: Transfer CSU
Course Offered:
Spring
Grading Method: Letter Grade or Pass/No Pass
Examines the nutritional, psychological, and physiological factors which lead to healthy
and unhealthy weight management strategies; the extent of obesity and eating disorders
in America; and their consequences and prevention. Guidelines for assessing body composition,
health status, and dietary and activity patterns will be applied to the individual,
with an intent to gain skill in planning, implementing, and evaluating healthy weight
management strategies. Emphasis will be given to applying these skills in diverse
counseling situations. This course is not open to students who are enrolled in or
have received credit for FCS 112.
FSN 132 Introduction To Culinology Professions
1.0 unit.
Advisories: ENGL 512 - Writing Skills 2
Acceptable for credit: Transfer CSU
Course Offered:
Fall
Grading Method: Letter Grade or Pass/No Pass
Orientation to careers in dietetics, nutrition science, food science, culinary arts
and management, hospitality, food service management, and Culinology®. Career portfolios,
professional organizations and publications will be covered. Educational plans will
be developed in conjunction with counseling personnel.
FSN 133 Introduction To Food Science
3.0 units.
Advisories: ENGL 514 - Writing Skills 4
Prerequisite: CHEM 120 - Introductory Chemistry
Acceptable for credit: Transfer CSU
Course Offered:
Spring
Grading Method: Letter Grade or Pass/No Pass
Food science is the scientific study of raw food materials and their behavior during
formulation, processing, packaging, and storage. Food processing technologies and
the government regulation of food processing and labeling are examined. Products
are evaluated through sensory analysis, with objective assessment of the factors that
affect product quality. The scientific method is emphasized throughout the course.
FSN 134 Food, Nutrition Customs and Culture
4.0 units.
Advisories: CA 120 - Principles of Foods 1 ; and CA 124 - Sanitation, Safety, and Equipment
Acceptable for credit: Transfer CSU
Course Offered:
Fall, Spring
Grading Method: Letter Grade or Pass/No Pass
This course explores the socio-economic, psychological, and anthropological perspectives
of traditional and contemporary food preparation within various cultures, with an
emphasis on American, African, Asian, Middle Eastern, European, and Latin American
regions. Students learn about food and culture in lecture, and apply this learning
in lab through the preparation and tasting of foods and beverages representative of
various cultures and regions. Global food issues, sanitation and safety practices
are addressed. This course is not open to students who are enrolled in or have received
credit for FCS 134.