Nutrition
13 courses · Cuesta College · 2026-2027 Catalog
Classes: Summer 2026 · Fall 2026
NUTR 193 NUTRITION SPECIAL TOPIC
- Units
- 0.5 to 4
- Hours
- 0.5 to 4 hours per week: (0.50 - 4.00 lecture hours/0.00 - 0.00 lab hours/0.00 - 0.00 activity hours)
Examines a special topic in the field of study related to the discipline offering this course.
NUTR 210 INTRODUCTION TO NUTRITION SCIENCE
- Units
- 3
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours/0.00 activity hours)
- Transfers to
- CSU, UC
- C-ID
- NUTR 110
Examines the biological and chemical principles of nutrition, focusing on how nutrients function in cellular and physiological processes. Apply the scientific method to nutrition research, evaluate evidence-based findings, and investigate mechanisms linking nutrients to health, metabolism, and chronic disease.
NUTR 211 NUTRITION FOR NURSING AND ALLIED HEALTH PROFESSIONALS
- Units
- 3
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours)
- Transfers to
- CSU, UC
Studies the nutritional needs of the human life cycle and examines the biological function and chemical classification of nutrients. Relates nutrition concepts to health and disease.This course is designed for current or prospective members of health professions such as nurses, physicians, physician assistants, dietitians, dentists, dental hygienists, physical therapists and occupational therapists.
NUTR 218 MATERNAL AND CHILD NUTRITION
- Units
- 3
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours)
- Transfers to
- CSU
Examines the nutritional requirements of the pregnant woman, developing fetus, infant, toddler and child.
NUTR 222 CULTURAL ASPECTS OF FOOD
- Units
- 3
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours)
- Advisory
- NUTR 210
- Transfers to
- CSU, UC
Examines the impact of stereotypes, stigmas, and discrimination on the health of non-dominant ethnic/racial and select minority groups (women, children and religious) based on their heritage consistent food patterns and preferences. Various socio-political, industrial, environmental, communication styles, and psychological factors influencing assimilation and acculturation will be analyzed to promote prejudice reduction and understanding of the meaning of food to cultures around the world. Non-traditional and/or experiential teaching/learning strategies may be used to evaluate nutritional excesses as well as deficiencies across the life span.
NUTR 224 NUTRITION FOR HEALTHY AGING AND LONGEVITY
- Units
- 3
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours)
- Transfers to
- CSU, UC
Examines multiple aspects related to healthy aging and longevity including demographics of the aging population and investigation into habits of centenarians and long-lived populations. This course also covers theories of aging and biological changes with aging and the role of nutrition in the prevention and management of major health issues facing older adults.
NUTR 230 NUTRITION FOR FITNESS AND SPORT
- Units
- 3
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours)
- Advisory
- NUTR 210
- Transfers to
- CSU
Presents a specialized course relating nutrition to physical performance and fitness, exploring current trends, controversies, and analyzing various dietary recommendations relating them to specific physical needs.
NUTR 232 PRINCIPLES OF FOOD WITH LAB
- Units
- 3
- Hours
- 5 hours per week: (2.00 lecture hours/3.00 lab hours)
- Transfers to
- CSU
- C-ID
- NUTR 120
Applies food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutritional values.
NUTR 240 PERSONALIZED NUTRITION PLANNING FOR LIFETIME WELLNESS
- Units
- 1
- Hours
- 1 hours per week: (1.00 lecture hours/0.00 lab hours/0.00 activity hours)
- Advisory
- NUTR 210
- Transfers to
- CSU
Presents and applies the basic principles of behavior change, goal setting, and evidence-based nutrition to develop a personalized nutrition plan utilizing peer diet analysis assessment techniques and nutrition coaching methods.
NUTR 247 INDEPENDENT STUDIES: NUTRITION
- Units
- 0.5 to 2
- Hours
- 1.5 to 6 hours per week: (0.00 - 0.00 lecture hours/1.50 - 6.00 lab hours/0.00 - 0.00 activity hours)
- Prerequisite
- The student must have completed preparatory course work in the field in which the study is to be undertaken.
- Transfers to
- CSU
Provides an opportunity for an in-depth study or a practicum experience by an individual student in a selected topic of nutrition under the direction of an instructor.
NUTR 249 PLANT-BASED NUTRITION
- Units
- 3
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours/0.00 activity hours)
- Transfers to
- CSU
Identifies the science and history of plant-based nutrition, health promotion, and environmental sustainability. Examines the sources and functions of plant phytonutrients and fibers, and how the body utilizes and benefits from them. Describes how food choice can promote sustainable food industry, public policy, health, and equity. Explores plant-based sustainable eating from meal planning to shopping, storage, and preparation.
NUTR 250 PLANT-BASED FOODS: SELECTION, PREPARATION, AND WELLNESS
- Units
- 3
- Hours
- 5 hours per week: (2.00 lecture hours/3.00 lab hours/0.00 activity hours)
- Transfers to
- CSU
Engages students in the selection of gourmet plant-based ingredients, food preparation, and cooking techniques while applying plant-based nutrition principles to everyday eating. Students gain practical skills to adapt recipes, plan balanced meals, and use substitution strategies to meet nutrient needs, dietary restrictions, and cultural preferences. Emphasis is placed on nutrient profiles, meal planning, flavor development, label reading, and creative approaches that make plant-based eating accessible, enjoyable, and affordable.
NUTR 252 WORK EXPERIENCE IN NUTRITION
- Units
- 0.5 to 4
- Hours
- 1.5 to 12 hours per week: (0.00 - 0.00 lecture hours/0.00 - 0.00 lab hours/1.50 - 12.00 work experience hours)
- Transfers to
- CSU
Provides opportunities for students in Nutrition to connect academic curricula to experiential learning in the workplace as an internship, Service Learning placement or general employment. Allows students to develop and work on learning objectives in workplace competencies and technical skills relevant for their course of study and career pathway. Students must work 54 hours for each unit of credit earned, in half-unit increments (27 hours), up to a maximum of 4 units. Employment can be paid or unpaid.