# Nutrition and Dietetics (Associate in Science for Transfer)

San Jose City College · 2026-2027 Catalog · Department: Family and Consumer Studies

Source: https://catalog.sjcc.edu/degrees-certificates/family-consumer-studies/nutrition-dietetics-associate-science-transfer/

### Description

The 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.

**To be awarded the Associate in Arts in Nutrition and Dietetics for Transfer degree, students must:**

(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:

(A) The California General Education Transfer Curriculum (Cal-GETC) Requirements.

(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.

(2) Obtain a minimum grade point average of 2.0.

_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._

Associate 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.

### Program Learning Outcomes

Upon successful completion of this program, students will be able to:

-   Assess the role of nutrients in the body, proper dietetic nutrient levels, and the effects of deficiencies upon the body.
-   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.
-   Appraise scientific principles, basic terminology and techniques of food preparation.

### Requirements

#### Major Requirements

| Course | Title | Units |
| --- | --- | --- |
| **Required Core:** | | 16 |
| BIOL 074 | General Microbiology | 5 |
| CHEM 001A | General Chemistry | 5 |
| FCS 019 | Nutrition | 3 |
| PSYC C1000 | Introduction to Psychology | 3 |
| **List A: Complete Two Courses** | | 8-10 |
| BIOL 071 | Human Anatomy | 5 |
| or BIOL 072 | Human Physiology |  |
| CHEM 001B | General Chemistry | 5 |
| STAT C1000 | Introduction to Statistics | 3 |
| **List B: Complete One Course. Cannot use STAT C1000 if already used for List A.** | | 3-4 |
| CHEM 015 | Fundamentals of Chemistry | 4 |
| CHEM 032A | Intro to General, Organic, & Biological Chemistry | 4 |
| CHEM 032B | Intro to General, Organic, & Biological Chemistry | 4 |
| FCS 018 | Principles of Foods With Lab | 3 |
| STAT C1000 | Introduction to Statistics | 3 |
| **Total Units** | | 27-30 |

#### AS-T Degree Requirements

| Course | Title | Units |
| --- | --- | --- |
| **Major Requirements** | | 27-30 |
| **Cal-GETC Requirements** | | 34 |
| **Transferable Electives (as needed to reach 60)** | | 6-12 |
| **Total Units** | | 60 |