Nutrition Courses

NUTR 114 NUTRITION AND MENU PLANNING (Formerly CULIN 114)
3 Units

Nutrition 114 examines nutrition guidelines for health maintenance and disease prevention and their relation to quantity food preparation and menu planning. The course emphasizes the development and marketing of healthy recipes and menus for various institutional food service operations, including restaurants, hotels, schools, and hospitals. Topics include alternative ingredients and food preparation techniques to preserve or increase the nutritive value and acceptance of foods.
Lecture 3 hours.
Recommended Preparation: Nutrition 125 and eligibility for English 101.

NUTR 118 DIETARY HEALTH CARE
3.0 Units
NUTR 118 is a study of the functions of a health care facility’s dietary department and its policies, procedures, and the management of its food service operations. Consideration is given to appropriate menus for various age groups and disease conditions, accommodation of therapeutic diet prescriptions and special needs, standards of tray service, patient satisfaction, regulatory agency guidelines, and general organizational and operational issues.
Lecture 3 hours.
Prerequisite: CULIN 111 and NUTR 114, or equivalent.
Recommended preparation: Eligibility for ENGL 101

NUTR 125 ELEMENTS OF NUTRITION (Formerly CULIN 125)

3 Units
Nutrition 125 presents an overview of the many aspects of nutrition, including current dietary trends and related food and nutrition controversies, the nutritive processes of the body, the functions, utilization, food sources, and recommended allowances of nutrients. It emphasizes the USDA Dietary Guidelines for Americans, as well as the general principles of eating for optimal health and disease prevention, supported by scientific research.
Lecture 3 hours.
Recommended preparation: Eligibility for English 101
Transfer credit: CSU, UC, USC (CAN H EC 2)

NUTR 141 NUTRITION AND WEIGHT CONTROL (Formerly CULIN 141)
2.0 Units
CULIN 141 explores causes and control of various eating disorders: including overweight, underweight, and Bulimia (Anorexia Nervosa). The relationship of corrective dietary planning to these disorders is studied.
Lecture 2 hours.
Prerequisite: None.

NUTR 142 NUTRITION CONTROVERSIES (Formerly CULIN 142)
2.0 Units
CULIN 142 is a presentation of current nutrition and dietary controversies. Emphasis is placed on dietary planning for optimum health and disease prevention as it relates to menu planning in the food service industry.
Lecture 2 hours.
Prerequisite: None.

NUTR 150 HEALTHY CUISINE FOR KIDS (Formerly CULIN 150)
1.0 Unit
CULIN 150 is designed for school nutrition professionals who prepare and serve children in schools and child care centers every day. It provides an understanding of the basic nutrition principles for preparing healthy foods, and the culinary skills needed to apply nutrition principles in preparing healthy meals for children.
Lecture 75 hours Laboratory 75 hours.
Prerequisite: None.