# Nutrition Science (NUTR) courses

El Camino College · 2026-2027 Catalog · 4 courses

Source: http://catalog.elcamino.edu/index.php?catoid=13

"Offered" lists sections in this catalog year's class schedules: Fall 2026, Winter 2027, Spring 2027.

### NUTR 99 — Independent Study

- **Units:** 1-3
- **Hours:** hours to be arranged
- **Formerly:** NFOO 99abc
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Winter 2027, Spring 2027 schedules
- Enrollment Limitation: two courses in Nutrition and Foods courses with a minimum grade of B in each and acknowledgment by the instructor with whom the student will work
- Credit Status: Credit, degree applicable
- Transfer: CSU*
- Note: *Transfer limitations apply. For eligibility requirements, go to www.elcamino.edu/admissions/credit.asp

This course provides special advanced studies in a subject field of Nutrition and Foods not covered in the regular departmental offerings. Regular conferences with the instructor are coordinated with assigned Nutrition and Foods projects (54 hours per unit).

### NUTR 110 — Introduction to Nutrition Science

- **Units:** 3
- **Hours:** 3 hours lecture
- **Advisory:** Eligibility for English 1A/English C1000 or equivalent
- **Formerly:** Nutrition and Foods 11
- **Transfers to:** CSU, UC
- **Offered:** Fall 2026, 12 sections listed as NUTR-110 (/c/el-camino-college/schedule/fall-2026/nutr.md); Winter 2027, 3 sections listed as NUTR-110 (/c/el-camino-college/schedule/winter-2027/nutr.md); Spring 2027, 14 sections listed as NUTR-110 (/c/el-camino-college/schedule/spring-2027/nutr.md)
- Credit Status: Credit, degree applicable

This course is an introduction to nutrition science, integrating the relationship between human nutrition and health or disease states including the integration of anatomy, physiology, chemistry, biochemistry, medical science, and biotechnology to understand the full impact on the human body. Current nutrition guidance models and approaches to medical nutrition are analyzed with an emphasis on evidence-based findings. Food selection, the nutritional components of and its physiological function, metabolism, and risks associated with excesses or deficiencies throughout the lifecycle are also discussed. The impact of technological advances in nutrition is explored, along with a discussion of a lack of equity in access to food and nutrition information, fundamental principles of nutrition utilizing the scientific method and dietary approaches to health and wellness.

### NUTR 130 — Food Safety and Sanitation

- **Units:** 3
- **Hours:** 3 hours lecture
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section listed as NUTR-130 (/c/el-camino-college/schedule/fall-2026/nutr.md)
- Credit Status: Credit, degree applicable

This course introduces the basic principles of food safety and sanitation in the context of the food service industry. Topics covered include cause and control of food-borne illness, microbiology of food safety, food processing, storage methods, and general safety regulations and standards. This course will prepare students for the National Food Handler or Manager ServSafe Certification exam.

### NUTR 150 — Food and Culture

- **Units:** 3
- **Hours:** 3 hours lecture
- **Advisory:** Eligibility for English 1A
- **Transfers to:** CSU, UC
- **Offered:** Fall 2026, 1 section listed as NUTR-150 (/c/el-camino-college/schedule/fall-2026/nutr.md)
- Credit Status: Credit, degree applicable

This course explores the relationship between food, culture, and health in diverse communities. Students explore the origins, preparation methods, and symbolic meanings of traditional foods from around the world, with attention to how religion, history, geography, and migration influence dietary practices. The evolution of American food culture is examined highlighting contributions from Native American, European American, African American, Asian American, and Latinx communities. The course also investigates how globalization and acculturation have transformed traditional cuisines and contributed to contemporary American food habits. Emphasis is placed on understanding food access, nutrition disparities, and the role of cultural competency in promoting health and social equity.