Nutrition and Dietetics

The Associate in Science in Nutrition and Dietetics for Transfer degree (AS-T in Nutrition and Dietetics) prepares students for success in a baccalaureate degree in Nutrition and Dietetics with the lower-division coursework required to transfer into the CSU system. Students learn about chemicals and nutrients in food and their effects on the human body and the world. The study of nutritional science prepares students for careers as nutritionists, registered dietitians (RD), food scientists, or other dietetics professionals. The study of Nutrition provides a broad foundation in a practical and personally applicable exposure to a variety of scientific areas of nutrition such as chemistry, biochemistry, microbiology, anatomy, physiology, and biology. Popular topics include microbial pathogens, nutrition quackery, nutrigenomics, macronutrient balance, energy metabolism, obesity, global issues, the biochemistry of exercise, and micronutrient and phytochemical utilization. Students in the program learn how the scientific method and process contribute to nutritional requirements and how nutrients function from a cellular to a more practical level, and then they learn to apply this knowledge to their health. The program also helps students understand and evaluate the role of nutrition in disease prevention throughout the lifecycle and the impact of nutrition on society. Upon completion of the following requirements, the student will be eligible for an Associate Degree for Transfer: (1) Completion of 60 semester units or 90 quarter units that are eligible for transfer to the California State University, including both of the following: a. California General Education Transfer Curriculum (CalGETC). b. A minimum of 18 semester units or 27 quarter units in a major or area of emphasis, as determined by the community college district. (2) Obtainment of a minimum grade point average of 2.0. (3) The completion of all courses required for the major with a “C” or better. A “P” (Pass) grade is acceptable for courses in the major.

Program Learning Outcomes

• 1. At the conclusion of this program, the student should be able to assess essential nutrients, their chemical structures, food sources, digestion, absorption, transport, metabolism, functions in the body, and requirements for optimal health.

• 2. At the conclusion of this program, the student should be able to apply dietary guidelines to develop meal plans and lifestyle patterns that meet individual needs, promote health, and reduce disease risk.

• 3. At the conclusion of this program, the student should be able to critically evaluate scientific method, scientific research, and nutrition information and develop evidence-based responses to questions about diet and health.

• 4. At the conclusion of this program, the student should be able to analyze and communicate nutrition concepts clearly, accurately, and effectively.

Program Requirements