{
  "college": "san-jose-city-college",
  "edition": "2026-2027",
  "departmentName": "Family and Consumer Studies",
  "id": "family-and-consumer-studies--nutrition-dietetics-associate-science-transfer",
  "name": "Nutrition and Dietetics",
  "award": "Associate in Science for Transfer",
  "department": "family-and-consumer-studies",
  "sourceUrl": "https://catalog.sjcc.edu/degrees-certificates/family-consumer-studies/nutrition-dietetics-associate-science-transfer/",
  "blocks": [
    {
      "kind": "text",
      "markdown": "### Description\n\nThe Associate in Science degree for Transfer (AS-T) in Nutrition and Dietetics meets the lower division course requirements necessary for the California State University (CSU) system. This degree prepares students to transfer to Nutrition and Dietetics four-year programs, and provides students opportunities to become dietitians, nutrition counselors, nutrition educators, and sports nutritionists.  Nutrition is critical to medicine, health, and physical fitness: professions with rapid growth and demand.\n\n**To be awarded the Associate in Arts in Nutrition and Dietetics for Transfer degree, students must:**\n\n(1) Complete 60 semester units or 90 quarter units which are eligible for transfer to the California State University (CSU) system, including both of the following:\n\n(A) The California General Education Transfer Curriculum (Cal-GETC) Requirements.\n\n(B) A minimum of 18 semester units or 27 quarter units in a major or area of emphasis, as determined by the community college district.\n\n(2) Obtain a minimum grade point average of 2.0.\n\n_While a minimum of 2.0 is required for admission, some majors may require a higher GPA.  Please consult with a counselor for more information._\n\nAssociate Degrees for Transfer (ADTs) also require that students must earn a “C” or better in all courses required for the major or area of emphasis.  A \"P\" (Pass) grade is an acceptable grade for courses in the major if the course is taken on a “pass/no pass” basis."
    },
    {
      "kind": "text",
      "markdown": "### Program Learning Outcomes\n\nUpon successful completion of this program, students will be able to:\n\n-   Assess the role of nutrients in the body, proper dietetic nutrient levels, and the effects of deficiencies upon the body.\n-   Examine and compare various food preparation methods, ingredient functions and interactions to retain maximum nutritional value and aesthetic appeal for foods in all food groups.\n-   Appraise scientific principles, basic terminology and techniques of food preparation."
    },
    {
      "kind": "text",
      "markdown": "### Requirements\n\n#### Major Requirements"
    },
    {
      "kind": "courselist",
      "rows": [
        {
          "type": "comment",
          "text": "Required Core:",
          "units": "16"
        },
        {
          "type": "course",
          "code": "BIOL 074",
          "title": "General Microbiology",
          "units": "5",
          "indent": false
        },
        {
          "type": "course",
          "code": "CHEM 001A",
          "title": "General Chemistry",
          "units": "5",
          "indent": false
        },
        {
          "type": "course",
          "code": "FCS 019",
          "title": "Nutrition",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "PSYC C1000",
          "title": "Introduction to Psychology",
          "units": "3",
          "indent": false
        },
        {
          "type": "comment",
          "text": "List A: Complete Two Courses",
          "units": "8-10"
        },
        {
          "type": "course",
          "code": "BIOL 071",
          "title": "Human Anatomy",
          "units": "5",
          "indent": false
        },
        {
          "type": "course",
          "code": "BIOL 072",
          "title": "Human Physiology",
          "indent": false,
          "connector": "or"
        },
        {
          "type": "course",
          "code": "CHEM 001B",
          "title": "General Chemistry",
          "units": "5",
          "indent": false
        },
        {
          "type": "course",
          "code": "STAT C1000",
          "title": "Introduction to Statistics",
          "units": "3",
          "indent": false
        },
        {
          "type": "comment",
          "text": "List B: Complete One Course. Cannot use STAT C1000 if already used for List A.",
          "units": "3-4"
        },
        {
          "type": "course",
          "code": "CHEM 015",
          "title": "Fundamentals of Chemistry",
          "units": "4",
          "indent": false
        },
        {
          "type": "course",
          "code": "CHEM 032A",
          "title": "Intro to General, Organic, & Biological Chemistry",
          "units": "4",
          "indent": false
        },
        {
          "type": "course",
          "code": "CHEM 032B",
          "title": "Intro to General, Organic, & Biological Chemistry",
          "units": "4",
          "indent": false
        },
        {
          "type": "course",
          "code": "FCS 018",
          "title": "Principles of Foods With Lab",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "STAT C1000",
          "title": "Introduction to Statistics",
          "units": "3",
          "indent": false
        },
        {
          "type": "comment",
          "text": "Total Units",
          "units": "27-30"
        }
      ]
    },
    {
      "kind": "text",
      "markdown": "#### AS-T Degree Requirements"
    },
    {
      "kind": "courselist",
      "rows": [
        {
          "type": "comment",
          "text": "Major Requirements",
          "units": "27-30"
        },
        {
          "type": "comment",
          "text": "Cal-GETC Requirements",
          "units": "34"
        },
        {
          "type": "comment",
          "text": "Transferable Electives (as needed to reach 60)",
          "units": "6-12"
        },
        {
          "type": "comment",
          "text": "Total Units",
          "units": "60"
        }
      ]
    }
  ]
}