{
  "college": "chaffey-college",
  "edition": "2026-2027",
  "departmentName": "Biology",
  "id": "nutrition-and-dietetics-for-transfer-as-t-degree",
  "name": "Nutrition and Dietetics for Transfer",
  "award": "AS-T Degree",
  "department": "biology",
  "sourceUrl": "https://chaffey.curriqunet.com/catalog/iq/19210/20265/18867/20092/18934",
  "blocks": [
    {
      "kind": "text",
      "markdown": "### Nutrition and Dietetics for Transfer - AS-T"
    },
    {
      "kind": "text",
      "markdown": "### Description\n\nThe Associate in Science in Nutrition and Dietetics for Transfer degree is designed for students training in the field of health and wellness based on nutrition and fitness as a lifestyle.\n\nThis Associate Degree for Transfer is intended for students who plan to complete a bachelor’s degree in a similar major at a CSU campus. Students completing this degree are guaranteed admission to the CSU system, but not to a particular campus or major.\n\nTo obtain this Associate Degree for Transfer, students must complete:\n\n-   A minimum of 60 CSU-transferable semester units.\n-   A minimum grade point average (GPA) of at least 2.0 in all CSU-transferable coursework. Students should keep in mind that while a minimum of 2.0 is required for admission, some majors may require a higher GPA. Consult with a counselor for more information.\n-   A minimum of 18 semester units of major requirements completed with a grade of “C” or better or a “P” (Pass) if the course is taken on a “pass/no pass” basis.\n-   The California General Education Transfer Curriculum (Cal-GETC) with a grade of “C” or better or a “P” (Pass) if the course is taken on a “pass/no pass” basis.\n\n### Program Learning Outcomes\n\nUpon the successful completion of this program, students should be able to:\n\n1.  Design a meal plan based on the food guide pyramid including divisions, recommended serving and serving sizes.\n2.  Explain the processes of food buying, menu planning, nutritional analysis, and other food financial related areas.\n3.  Identify and describe the effect of nutrition on health and body mass.\n4.  Operate effectively as part of the health care team.\n5.  Utilize behavior modification techniques to improve their nutritional wellness.\n6.  Demonstrate academic skills such as verbal and written communication, critical thinking, adaptability, holistic analysis and respect for diversity to best prepare them to participate in all domains of society: civically, economically, and politically."
    },
    {
      "kind": "courselist",
      "rows": [
        {
          "type": "comment",
          "text": "Major requirements for the Associate in Science for Transfer Degree (AS-T):"
        },
        {
          "type": "comment",
          "text": "Required Core:",
          "units": "16"
        },
        {
          "type": "course",
          "code": "BIOL 23",
          "title": "General Microbiology",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "BIOL 23L",
          "title": "General Microbiology Laboratory",
          "units": "2",
          "indent": false
        },
        {
          "type": "course",
          "code": "CHEM 24A",
          "title": "General Chemistry I",
          "units": "5",
          "indent": false
        },
        {
          "type": "course",
          "code": "NF 15",
          "title": "Nutrition I: Introduction to Nutrition Science",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "PSYC C1000",
          "title": "Introduction to Psychology",
          "units": "3",
          "indent": false
        },
        {
          "type": "comment",
          "text": "List A - Any two courses:",
          "units": "8-9"
        },
        {
          "type": "course",
          "code": "BIOL 20",
          "title": "Human Anatomy",
          "units": "4",
          "indent": false
        },
        {
          "type": "course",
          "code": "BIOL 22",
          "title": "Human Physiology",
          "units": "4",
          "indent": false
        },
        {
          "type": "course",
          "code": "CHEM 75A",
          "title": "Organic Chemistry I",
          "units": "5",
          "indent": false
        },
        {
          "type": "comment",
          "text": "Choose one:",
          "units": "4"
        },
        {
          "type": "course",
          "code": "SCSCI 10",
          "title": "Statistics for Social Science",
          "units": "4",
          "indent": false
        },
        {
          "type": "course",
          "code": "STAT C1000",
          "title": "Introduction to Statistics",
          "units": "4",
          "indent": false,
          "connector": "or"
        },
        {
          "type": "comment",
          "text": "List B:",
          "units": "3"
        },
        {
          "type": "course",
          "code": "CUL 17",
          "title": "Principles of Food Preparation",
          "units": "3",
          "indent": false
        },
        {
          "type": "total",
          "text": "Total",
          "units": "27-28"
        }
      ]
    },
    {
      "kind": "text",
      "markdown": "### Other Information\n\nHealth and Wellness\n\nLocal Program (Major) Code: S242\n\nProgram Control Number: 35762\n\nTOP Code: 1306.00\\*\n\nCIP Code: 19.0501"
    }
  ]
}