{
  "college": "chaffey-college",
  "edition": "2026-2027",
  "code": "NF",
  "name": "Nutrition and Food",
  "sourceUrl": "https://chaffey.curriqunet.com/catalog/iq/19209/20264/18796/20090/18849",
  "courses": [
    {
      "code": "NF 5",
      "subject": "NF",
      "number": "5",
      "title": "Nutrition for Life",
      "units": "3",
      "hours": "48-54 Lecture",
      "cid": [],
      "transfer": [
        "CSU",
        "UC"
      ],
      "description": "Essentials of nutrition as they relate to diet, health and disease, risk-reduction, stress, and nutritional deficiencies. Topics include: developments and discoveries in the field of nutrition, nutrients essential for human health, disease consequence and prevention, eating disorders, obesity, dieting, nutritional fads and fallacies, vitamins and supplements, and changing nutritional needs across the lifespan. Use of sound consumer nutritional information in the development of an individual health plan.",
      "notes": [
        "Grading: Letter Grade",
        "Credit for Prior Learning: No",
        "TOP Code: 130100"
      ],
      "offered": [
        {
          "term": "summer-2026",
          "name": "Summer 2026",
          "sections": 2,
          "open": 1,
          "url": "/c/chaffey-college/schedule/summer-2026/nf/#nf-5",
          "subject": "NF",
          "listedAs": "NF-5"
        },
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 4,
          "open": 3,
          "url": "/c/chaffey-college/schedule/fall-2026/nf/#nf-5",
          "subject": "NF",
          "listedAs": "NF-5"
        },
        {
          "term": "spring-2027",
          "name": "Spring 2027",
          "sections": 4,
          "open": 4,
          "url": "/c/chaffey-college/schedule/spring-2027/nf/#nf-5",
          "subject": "NF",
          "listedAs": "NF-5"
        }
      ]
    },
    {
      "code": "NF 11",
      "subject": "NF",
      "number": "11",
      "title": "Food Service Management Supervision",
      "units": "3",
      "hours": "48-54 Lecture",
      "advisory": "NF 471",
      "cid": [],
      "transfer": [
        "CSU"
      ],
      "description": "Aspects of food service management supervision. Role of the supervisor/manager in developing personnel programs and establishing workable labor-management relationships. Additional topics include: job descriptions, hiring practices, training procedures, advancement programs, and delegation of responsibility.",
      "notes": [
        "Grading: Letter Grade",
        "Credit for Prior Learning: Yes",
        "TOP Code: 130710"
      ],
      "offered": []
    },
    {
      "code": "NF 15",
      "subject": "NF",
      "number": "15",
      "title": "Nutrition I: Introduction to Nutrition Science",
      "units": "3",
      "hours": "48-54 Lecture",
      "cid": [
        "NUTR 110"
      ],
      "transfer": [
        "CSU",
        "UC"
      ],
      "description": "Introduction to the science of nutrition and its implications for human health. Scientific concepts of nutrition related to the function of nutrients in basic life processes and current health issues with emphasis on individual needs.",
      "notes": [
        "Grading: Letter Grade",
        "Credit for Prior Learning: No",
        "TOP Code: 130600"
      ],
      "offered": []
    },
    {
      "code": "NF 19",
      "subject": "NF",
      "number": "19",
      "title": "Nutrition II: Modified Diets",
      "units": "3",
      "hours": "48-54 Lecture",
      "prerequisite": "Completion with a C or better in: NF 15",
      "cid": [],
      "transfer": [
        "CSU"
      ],
      "description": "The study of therapeutic diets and the principles of nutrition as related to special physical conditions. Screening and assessment techniques used by health care professionals.",
      "notes": [
        "Grading: Letter Grade",
        "Credit for Prior Learning: No",
        "TOP Code: 130600"
      ],
      "offered": []
    },
    {
      "code": "NF 22",
      "subject": "NF",
      "number": "22",
      "title": "Nutrition and the Active Person",
      "units": "3",
      "hours": "48-54 Lecture",
      "cid": [],
      "transfer": [
        "CSU"
      ],
      "description": "Introduction to sports nutrition as related to the nutritional needs of all individuals interested in physical fitness, from the serious athlete, to the more leisurely active person. Topics include: the study of basic nutrition, disease prevention, methods for increasing cardiovascular endurance, weight control, increasing strength, flexibility, and stress management through the components of diet and fitness.",
      "notes": [
        "Grading: Letter Grade",
        "Credit for Prior Learning: No",
        "TOP Code: 130100"
      ],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 1,
          "open": 1,
          "url": "/c/chaffey-college/schedule/fall-2026/nf/#nf-22",
          "subject": "NF",
          "listedAs": "NF-22"
        },
        {
          "term": "spring-2027",
          "name": "Spring 2027",
          "sections": 1,
          "open": 1,
          "url": "/c/chaffey-college/schedule/spring-2027/nf/#nf-22",
          "subject": "NF",
          "listedAs": "NF-22"
        }
      ]
    },
    {
      "code": "NF 25",
      "subject": "NF",
      "number": "25",
      "title": "Culture and Nutrition",
      "units": "3",
      "hours": "48-54 Lecture",
      "cid": [],
      "transfer": [],
      "description": "Exploration of cultural, religious, and lifestyle characteristics that impact nutrition choices. Topics include: human nutritional needs, food myths, cultural taboos, religious beliefs, social and environmental influences on unique cuisines and eating customs, controversies surrounding use of biotechnology in food production, politics and food availability, and the history and health effects of under-nutrition in world populations.",
      "notes": [
        "Grading: Letter Grade",
        "Credit for Prior Learning: No",
        "TOP Code: 130600"
      ],
      "offered": []
    },
    {
      "code": "NF 27",
      "subject": "NF",
      "number": "27",
      "title": "Healthy Cooking",
      "units": "2",
      "hours": "32-36 Lecture",
      "cid": [],
      "transfer": [
        "CSU"
      ],
      "description": "Techniques of planning and preparing nutritious foods, incorporating lower levels of fat, cholesterol, and sodium into meals. Emphasis is on healthy food selection as a lifestyle.",
      "notes": [
        "Grading: Letter Grade",
        "Credit for Prior Learning: No",
        "TOP Code: 130100"
      ],
      "offered": [
        {
          "term": "spring-2027",
          "name": "Spring 2027",
          "sections": 1,
          "open": 1,
          "url": "/c/chaffey-college/schedule/spring-2027/nf/#nf-27",
          "subject": "NF",
          "listedAs": "NF-27"
        }
      ]
    },
    {
      "code": "NF 30",
      "subject": "NF",
      "number": "30",
      "title": "Using Media and Art to Promote and Market Nutrition",
      "units": "3",
      "hours": "48-54 Lecture",
      "cid": [],
      "transfer": [
        "CSU"
      ],
      "description": "This course explores how different types of media—social platforms, TV, digital ads, and public health campaigns—affect the way we eat and make food choices. Students will learn to create engaging, accurate, and culturally relevant nutrition content that is inclusive of diverse communities while also tackling the growing issue of misinformation. Through hands-on projects, students will develop skills in fact-checking, content creation, and learn how to create meaningful nutrition media that resonates with diverse communities to promote healthy eating habits.",
      "notes": [
        "Grading: Letter Grade",
        "Credit for Prior Learning: No",
        "TOP Code: 130600"
      ],
      "offered": []
    },
    {
      "code": "NF 471",
      "subject": "NF",
      "number": "471",
      "title": "Dietetic Service Supervisor I",
      "units": "1",
      "hours": "16-18 Lecture",
      "corequisite": "Concurrent or Previous Enrollment or completion with a C or better in: NF 471L",
      "cid": [],
      "transfer": [],
      "description": "Supervisory and management roles in the professional health care setting. Topics include: nutrition screening, nutritional status assessment of patients/clients with varying medical conditions, menu planning, purchasing, food production management, modified diets, health care management, supervision, and training. Sociocultural factors and individual differences of clients/patients/resident population are considered.",
      "notes": [
        "Limitation on Enrollment: Proof of a negative tuberculosis test within the past 12 months is required.",
        "Grading: Letter Grade",
        "Credit for Prior Learning: No",
        "TOP Code: 130620"
      ],
      "offered": []
    },
    {
      "code": "NF 471L",
      "subject": "NF",
      "number": "471L",
      "title": "Dietetic Service Supervisor I: Supervised Clinical Laboratory",
      "units": "2",
      "hours": "96-108 Laboratory",
      "corequisite": "Concurrent or Previous Enrollment or completion with a C or better in: NF 471",
      "cid": [],
      "transfer": [],
      "description": "Practical experience in practice and live clinical situations. Application of dietetic principles and practices, communication skills, record keeping, introduction to conceptual patient/client screening and assessment, adherence to State regulations, and essential management functions. Per the California State Department of Health, a minimum of 75 hours of field experience is included in the course, which consist of clinical rotations in health care facilities.",
      "notes": [
        "Limitation on Enrollment: Proof of a negative tuberculosis test within the past 12 months is required.",
        "Grading: Letter Grade",
        "Credit for Prior Learning: No",
        "TOP Code: 130620"
      ],
      "offered": []
    },
    {
      "code": "NF 472",
      "subject": "NF",
      "number": "472",
      "title": "Dietetic Service Supervisor II",
      "units": "1",
      "hours": "16-18 Lecture",
      "prerequisite": "Completion with a C or better in: NF 471 and; NF 471L",
      "corequisite": "Concurrent or Previous Enrollment or completion with a C or better in: NF 472L",
      "cid": [],
      "transfer": [],
      "description": "Advanced supervisory and management roles in the professional health care setting. Topics include: menu planning, purchasing, food production management, health care management, supervision, and training. Sociocultural factors and individual differences of clients/patients/resident population are considered.",
      "notes": [
        "Limitation on Enrollment: Proof of a negative tuberculosis test within the past 12 months is required.",
        "Grading: Letter Grade",
        "Credit for Prior Learning: No",
        "TOP Code: 130620"
      ],
      "offered": []
    },
    {
      "code": "NF 472L",
      "subject": "NF",
      "number": "472L",
      "title": "Dietetic Service Supervisor II: Supervised Clinical Laboratory",
      "units": "2",
      "hours": "96-108 Laboratory",
      "prerequisite": "Completion with a C or better in: NF 471; NF 471L",
      "corequisite": "Concurrent or Previous Enrollment or completion with a C or better in: NF 472",
      "cid": [],
      "transfer": [],
      "description": "Advanced practical experience in practice and live clinical situations. Application of dietetic principles and practices, communication skills, record keeping, patient/client screening and assessment, adherence to State regulations, and essential management functions. Per the California State Department of Health, a minimum of 75 hours of field experience is included in the course, which consist of clinical rotations in health care facilities.",
      "notes": [
        "Limitation on Enrollment: Proof of a negative tuberculosis test within the past 12 months is required.",
        "Grading: Letter Grade",
        "Credit for Prior Learning: No",
        "TOP Code: 130620"
      ],
      "offered": []
    }
  ]
}