Nutrition and Food
8 courses · Santa Ana College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
NUTR 101 The Food System and Career Opportunities
- Units
- 1.5
- Hours
- 27 Lecture
- Transfers to
- CSU
This course covers the global food system, sustainability, regulations, and career opportunities in dietetics, food science, and the food industry. It equips students with the required knowledge to prepare for their future careers by exploring employment trends, educational requirements, necessary skills, and ethics in these dynamic fields.
NUTR 110 Food Safety and Sanitation
- Units
- 2
- Hours
- 36 Lecture
- Transfers to
- CSU
- C-ID
- HOSP 110
Sanitation practices affecting individual operations. Prevention and control of foodborne illnesses through flow of food and HACCP management. Also includes study of worker safety. Same as Culinary Arts 110.
NUTR 112 Food Service Nutrition
- Units
- 2
- Hours
- 36 Lecture
- Transfers to
- CSU
Principles of nutrition and their application to personal lifestyle and a professional kitchen through an analysis of marketing, food trends, menu design, and recipe modification.
NUTR 115 Nutrition
- Units
- 3
- Hours
- 54 Lecture
- Transfers to
- CSU, UC
- C-ID
- NUTR 110
This course examines the biological basis of human nutrition through the integration of biology, physiology, biochemistry, and microbiology. Using the scientific method, students analyze how nutrients are digested, absorbed, and metabolized, and evaluate the effects of deficiencies and excesses across the lifecycle. Emphasis is placed on hypothesis testing, evidence-based reasoning, and the interdependency of the sciences to explain nutrition’s role in health and disease. Topics include dietary standards, nutrient metabolism, food selection, physical activity, biotechnology, and issues of equity in food access.
NUTR 115H Honors Nutrition
- Units
- 3
- Hours
- 54 Lecture
- Prerequisite
- A college GPA or high school GPA for first term college students of 3.0 or higher
- Transfers to
- CSU, UC
- C-ID
- NUTR 110
This course examines the biological basis of human nutrition through the integration of biology, physiology, biochemistry, and microbiology. Using the scientific method, students analyze how nutrients are digested, absorbed, and metabolized, and evaluate the effects of deficiencies and excesses across the lifecycle. Emphasis is placed on hypothesis testing, evidence-based reasoning, and the interdependency of the sciences to explain nutrition’s role in health and disease. Topics include dietary standards, nutrient metabolism, food selection, physical activity, biotechnology, and issues of equity in food access. For honors students, the course provides a critical exploration of the molecular, cellular, and systemic mechanisms that underlie nutrition and disease, with a focus on experimental design, biological inquiry, and application of core concepts in the life sciences to human health.
NUTR 116 Principles of Food Preparation
- Units
- 3
- Hours
- 36 Lecture, 54 Lab
- Transfers to
- CSU
- C-ID
- NUTR 120
Application of scientific principles in the preparation of selected food products with emphasis on physical and chemical properties of food; methods and techniques of food preparation; factors that contribute to quality of prepared foods. Same as CULN 116.
NUTR 120 Food and Culture
- Units
- 3
- Hours
- 54 Lecture
- Transfers to
- CSU, UC
This course examines the regional, ethnic, cultural, religious, historical, and social influences on food patterns, cuisines, and health, exploring how food serves as an expression of cultural diversity and identity. Students analyze traditional foods of diverse geographic regions, investigate global food issues, and evaluate the nutritional consequences of ethnic food choices, sanitation, and safety practices.
NUTR 121 Sports Nutrition
- Units
- 3
- Hours
- 54 Lecture
- Transfers to
- CSU, UC
This course provides an overview of the role of nutrition in sports and athletic performance. It focuses on energy and nutrient needs, determination of hydration status, sport-specific nutrient recommendations, body composition, and supplementation guidelines.