Nutrition and Dietetics

Summary

The Associate in Science in Nutrition and Dietetics for Transfer is intended for students who plan to complete a bachelor’s degree in Nutrition and Dietetics or a related major in the California State University (CSU) system. It is accepted by some but not all CSU campuses. Students who complete this degree and transfer to a participating CSU campus will be required to complete no more than 60 units after transfer to earn a bachelor’s degree. It may not be appropriate preparation for students transferring to a CSU campus that does not accept the degree. Students who plan to complete this degree should consult a counselor for additional information about participating CSU campuses as well as university admission, degree, and transfer requirements.

NOTE: Students intending to transfer into this major at a CSU should consult with a counselor and visit ASSIST for guidance on appropriate transfer coursework.

Award Notes: The following is required for all AA-T or AS-T degrees:

• Completion of 60 semester units that are eligible for transfer to the California State University
• Completion of a minimum of 18 semester units in an “AA-T” or “AS-T” major.
• Minimum grade point average (GPA) of at least 2.0 in all CSU-transferable coursework. While a minimum of 2.0 is required for admission, some CSU campuses and majors may require a higher GPA. Please see a counselor for more information.
• Minimum grade of “C” or “P” or better for each course in the major. Students should review the Pass/No Pass acceptance policy of the transfer institution prior to requesting this grade option.
• Certified completion of the California General Education Transfer Curriculum (Cal-GETC) pattern.

Learning Outcome(s): Students who complete the Nutrition and Dietetics Program will be able to:

1. Explain physiological processes such as digestion, absorption, transport, and metabolism of nutrients.
2. Analyze dietary intake by food groups and/or by nutrients (RDA) and write recommendations based on the data gathered from the analysis.
3. Apply the scientific principles of nutrition to the planning of meals and preparation of food.

Requirements