Nutrition and Food Science

About the Program

Program Goal: Career

GE Pattern(s): Butte Local, Cal-GETC

Program Code: 11139.02AS

This program meets the lower division major preparation for a similar major at CSU, Chico. Visit website for details www.assist.org. The Associate Degree in Nutrition and Food Sciences provides opportunities for students to acquire the foundational knowledge related to the scientific principles deeply rooted in the field of Nutrition, Dietetics, and Food Science including chemistry, biology and math. Students who plan to transfer to a California State University (CSU) and pursue the General Dietetics option will also acquire knowledge related to the principles of psychology. Students who plan to transfer to a CSU and pursue the Food Administration option will acquire accounting and business-related knowledge. After completing the program students may be able to obtain an entry-level position, especially foodservice-related occupations. Students who transfer to a four-year university and pursue a career in Nutrition and Food Sciences have a wide variety of career options including health-care facilities, foodservice operations, nutrition-related business and industries, government agencies, community/public health programs, sports nutrition and corporate wellness programs, research areas and private practice. Many employment settings, particularly those in medical and health-care settings, require a Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) credential.

Program Learning Outcome(s): Upon successful completion of the program, the student will be able to:

1. Identify core concepts of natural and physical sciences, including Microbiology, Human Physiology, Chemistry and Statistics.
2. Apply academic skills needed for success in Nutrition and Food Sciences after transfer.
3. Describe ways in which food can be contaminated and identify preventive measures to reduce sources of contamination.
4. General Dietetics Option: Identify the major concepts, theoretical perspectives, research methods, core empirical findings, and historic trends in Psychology.
5. Nutrition Management Option: Identify and apply core concepts of Financial Accounting.
6. Food and Nutrition Communication Option: Demonstrate interpersonal and/or intercultural communication concepts and principles.