Nutrition and Foods
6 courses · Antelope Valley College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
NF 100 Nutrition
- Units
- 3
- Hours
- 54 lecture hours, 54 contact hours total
- Advisory
- Eligibility for ENGL C1000 (ENGL 101) or placement by multiple measures.
- Transfers to
- CSU
- C-ID
- NUTR 110
This course is designed to develop an understanding of basic nutrition for healthy individuals and an appreciation of the relationship between sound nutritional food patterns and physical, mental, and emotional health. Discussion on recent developments in nutrition, as well as valid sources of nutritional information is included.
NF 102 Nutrition and Food for Children
- Units
- 3
- Hours
- 54 lecture hours, 54 contact hours total
- Transfers to
- CSU
This course is designed to develop an understanding of basic nutrition issues relating to the basic nutritional needs of children from the prenatal period through adolescence. This will be integrated with the overall developmental goals for children. Identification of nutrients in food as they affect behavioral patterns, learning abilities, physical stamina and growth will be discussed. Meal planning for various age groups in child care will be covered. Recommended for students in a Child Education Certificate Program.
NF 103 Principles of Food Preparation
- Units
- 3
- Hours
- 36 lecture hours, 54 lab hours, 90 contact hours total
- Transfers to
- CSU
- C-ID
- NUTR 120
An introduction to food science principles and food preparation techniques with emphasis on ingredient functions and interaction; food preparation techniques; sensory evaluation standards; food safety and sanitation; nutritional values. Food principles will be studied and then practically applied to laboratory problems. This course is suggested for nutrition and food science majors, family and consumer science majors and those interested in developing nourishing and satisfying food products of high quality.
NF 110 Sports Nutrition
- Units
- 3
- Hours
- 54 lecture hours, 54 contact hours total
- Transfers to
- CSU
This course is designed to develop an understanding of the special nutritional needs for those participating in regular physical activity, both individual and team sports. Nutrient and fluid intake before, during, and after exercise or sports competition will also be examined. Discussion on the current research on performance-enhancing aids will also be explored.
NF 150 Food and Culture
- Units
- 3
- Hours
- 54 lecture hours, 54 contact hours total
- Transfers to
- CSU, UC
This course is designed to study the culture and home life of varying populations. The study of each culture begins with a history of the group in its native environment then moves to its history and current demographics in the United States. Worldview is studied, including traditional foods, health practices and beliefs. Immigrant influence on American cooking, as well as impact on the health care system, will be analyzed and compared. Course includes sampling of foods from various cultures studied. The course will encourage self-examination and individual cultural identification as well as cultural bias of the student. It expands attitudes towards diversity and is essential for health care providers, food service professionals, dietitians and nutritionists.
NF 165 Introduction to Human Nutrition
- Units
- 3
- Hours
- 54 lecture hours, 54 contact hours total
- Transfers to
- CSU
The study of the relationship between human nutrition and health or disease states including the integration of anatomy, physiology, chemistry, biochemistry, medical science, and biotechnology to understand the full impact on the human body. Current nutrition guidance models and approaches to medical nutrition are analyzed with an emphasis on evidence-based findings. A discussion of food selection, the nutritional components of food, metabolism, and risks associated with excesses or deficiencies throughout the lifecycle are also discussed. The impact of technological advances in nutrition is explored, along with a discussion of a lack of equity in access to food and nutrition information.