Nutrition Science NUTR

NUTR 99 Independent Study

Units

1-3

Hours

hours to be arranged

Formerly

NFOO 99abc

Transfers to

CSU

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).

Not on the Fall 2026, Winter 2027, Spring 2027 schedules.

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

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.

Offered: Fall 2026 (12 sections, listed as NUTR-110) · Winter 2027 (3 sections, listed as NUTR-110) · Spring 2027 (14 sections, listed as NUTR-110)

NUTR 130 Food Safety and Sanitation

Units

3

Hours

3 hours lecture

Transfers to

CSU

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.

Offered: Fall 2026 (1 section, listed as NUTR-130)

NUTR 150 Food and Culture

Units

3

Hours

3 hours lecture

Advisory

Eligibility for English 1A

Transfers to

CSU, UC

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.

Offered: Fall 2026 (1 section, listed as NUTR-150)