Nutrition NUTR

NUTR 100 Introduction to Nutrition and Food Professions

Units

3

Hours

3.00 hours lecture

Transfers to

CSU

Grading: Grade/Pass/No Pass

Overview of nutrition, food science, dietetics, and fitness professions and disciplines. Employment trends, career options, educational paths, ethical issues, and professional networking will be emphasized. Introduction to professional organizations and publications will be discussed.

Offered: Spring 2027 (1 section)

NUTR 120 Food, Culture, and Society

Units

3

Hours

3.00 hours lecture

Transfers to

CSU, UC

Grading: Grade/Pass/No Pass

This course explores the role of food in shaping human behavior, identity, and social organization through the lens of cultural diversity. Students examine how traditional food practices reflect and influence geographic, historical, religious, economic, and social factors. Using theories and methods from the social and behavioral sciences, the course emphasizes how variables such as class, ethnicity, gender, religion, age, and globalization impact food choices, health outcomes, and food systems. Students engage in empirical research methods, including observation, hypothesis development, and survey design, to investigate how food practices are embedded within broader cultural and societal contexts.

Offered: Fall 2026 (2 sections) · Spring 2027 (2 sections)

NUTR 165 Introduction to Human Nutrition

Units

3

Hours

3.00 hours lecture

Transfers to

CSU, UC

Grading: Grade/Pass/No Pass

The study of 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. A discussion of food selection, the nutritional components of food, 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.

Offered: Fall 2026 (7 sections) · Spring 2027 (7 sections)

NUTR 185 Science of Human Nutrition

Units

3

Hours

3.00 hours lecture

Prerequisite

BIOL C1000 or BIOL C1001 and CHEM 100 or CHEM 110 and CHEM 110L

Transfers to

CSU, UC

C-ID

NUTR 110

Grading: Grade/Pass/No Pass

This course offers an in-depth exploration of human nutrition through the biochemical and physiological functions of essential nutrients within the framework of current scientific research. Students build foundational knowledge in anatomy, physiology, chemistry, and biochemistry to understand nutrient metabolism, absorption, transport, and excretion. Emphasis is placed on critical thinking and a systematic approach to evaluating dietary guidelines, therapeutic nutrition, and emerging innovations. Through the study of nutrition-related disease development and progression, students critically interpret evidence-based research by applying principles of the scientific method. The course also explores sociocultural and structural factors affecting food access and nutritional disparities, while developing practical skills in digital nutrient analysis and designing personalized, science-based dietary strategies across the lifespan.

Offered: Fall 2026 (1 section)

NUTR 197 Topics in Nutrition

Units

0.5-3

Hours

0.50-3.00 hours lecture, 1.50-9.00 hours lab

Transfers to

CSU

Grading: Grade/Pass/No Pass

Notes: Units awarded in topics courses are dependent upon the number of hours required of the student. Any combination of lecture and laboratory may be scheduled by the department. Refer to Class Schedule.

Topics in Nutrition. See Class Schedule for specific topics offered. Course title will designate subject covered.

Not on the Fall 2026, Spring 2027 schedules.