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Nutrition

Nutrition

How to Read Course Descriptions

For more detailed information about a course, such as its content, objectives, and fulfillment of a degree, certificate, or general education requirement, please see the official course outline of record, available on the Courses and Programs webpage at https://www.miracosta.edu/governance/courses-and-programs-committee/curriculum-management-system.html.

Courses

NUTR 100: Nutrition Today

Units: 3
Prerequisites: None
Advisory: ACE 150, ENGL 50, ESL 150, or eligibility determined by the English placement process.
Enrollment Limitation: Not open to students with prior credit in NUTR 100H.
Acceptable for Credit: CSU, UC
Lecture 3 hours.
Course Typically Offered: Fall, Spring, and Summer

This course relates scientific concepts of nutrition to the function of nutrients in basic life processes. It emphasizes individual needs; functions and sources of nutrients; current nutrition and health issues; scientific method for analysis and evaluation of nutrition information; dietary guidelines and current nutrition recommendations; digestion, absorption, and metabolism; health, fitness, and disease; nutrition in the life span; and food safety. Students evaluate their food intake using several methods, including a computer diet analysis. UC CREDIT LIMITATION: Credit for NUTR 100, NUTR 100H, NUTR 105, or NUTR 125. C-ID NUTR-110.

NUTR 100H: Nutrition Today (Honors)

Units: 3
Prerequisites: None
Advisory: ACE 150, ENGL 50, ESL 150, or eligibility determined by the English placement process.
Enrollment Limitation: Not open to students with prior credit in NUTR 100.
Acceptable for Credit: CSU, UC
Lecture 3 hours.
Course Typically Offered: Fall, Spring, and Summer

This course relates scientific concepts of nutrition to the function of nutrients in basic life processes. It emphasizes individual needs; functions and sources of nutrients; current nutrition and health issues; scientific method for analysis and evaluation of nutrition information; dietary guidelines and current nutrition recommendations; digestion, absorption, and metabolism; health, fitness, and disease; nutrition in the life span; and food safety. Students evaluate their food intake using several methods, including a computer diet analysis. As an honors course, it offers expanded analysis of lecture materials, increased dependence upon student participation on a daily basis, and the opportunity for students to conduct research in relevant areas of interest, and thus targets highly motivated students who are looking for a more challenging academic experience. UC CREDIT LIMITATION: Credit for NUTR 100, NUTR 100H, NUTR 105, or NUTR 125. C-ID NUTR-110.

NUTR 105: Human Performance and Sports Nutrition

Units: 3
Prerequisites: None
Acceptable for Credit: CSU, UC
Lecture 3 hours.
Course Typically Offered: Fall, Spring, and Summer

This course introduces nutrition concepts to individuals interested in sports, fitness, and health for various stages of the life cycle. It emphasizes current theories and practices related to nutrition and athletic performance. Topics include macro and micro nutrient intakes, hydration, pre- and post-event food, supplements and ergogenic aids, weight control, and body composition related to performance. The course also examines the cultural, sociological, and psychological influences related to nutrition, fitness, and athletic achievement. UC CREDIT LIMITATION: Credit for NUTR 100, NUTR 100H, NUTR 105, or NUTR 125.

NUTR 108: Cultural Aspects of Foods and Nutrition

Units: 3
Prerequisites: None
Acceptable for Credit: CSU, UC
Lecture 3 hours.
Course Typically Offered: Fall, Spring

This course examines the regional, ethnic, cultural, religious, historical, and social influences on food patterns, cuisines, and health as well as how food is viewed as an expression of cultural diversity. Students discuss, sample, and assess traditional foods of geographic areas and cultures. They also explore geographic factors in food availability, global food issues, dietary habits, religious influences on food culture, and nutrition problems of various ethnic groups. The course also addresses nutrition consequences of ethnic food choices and sanitation and safety practices.

NUTR 120: Principles of Food Science with Lab

Units: 3
Prerequisites: None
Advisory: ENGL 100 or ENGL 100H.
Acceptable for Credit: CSU, UC
Lecture 2 hours, laboratory 3 hours.
Course Typically Offered: Fall, Spring

This course focuses on the application of food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food. Scientific food principles are studied and then practically applied to laboratory problems.

NUTR 125: Nutrition and Aging

Units: 3
Prerequisites: None
Acceptable for Credit: CSU, UC
Lecture 3 hours.
Course Typically Offered: Fall, Spring

This course focuses on the specific nutritional needs and problems in older adults. Topics include nutritional requirements, diet modifications, body system changes, body weight issues, nutrition-related chronic diseases, barriers to proper nutrients, drug/nutrient interactions, and community resources to assist the aging population. Diet and nutritional issues related to aging in a contemporary society are examined from physiological, sociological, psychological, and economic perspectives. UC CREDIT LIMITATION: Credit for NUTR 100, NUTR 105, or NUTR 125.

NUTR 292: Internship Studies

Units: 0.5-3
Prerequisites: None
Corequisite: Complete 75 hrs paid or 60 hrs non-paid work per unit.
Enrollment Limitation: Instructor, dept chair, and Career Center approval. May not enroll in any combination of cooperative work experience and/or internship studies concurrently.
Acceptable for Credit: CSU
Course Typically Offered: To be arranged

This course provides students the opportunity to apply the theories and techniques of their discipline in an internship position in a professional setting under the instruction of a faculty-mentor and site supervisor. It introduces students to aspects of the roles and responsibilities of professionals employed in the field of study. Topics include goal-setting, employability skills development, and examination of the world of work as it relates to the student's career plans. Students must develop new learning objectives and/or intern at a new site upon each repetition. Students may not earn more than 16 units in any combination of cooperative work experience (general or occupational) and/or internship studies during community college attendance.

NUTR 296: Topics in Nutrition

Units: 1-3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 1 hour.
Lecture 2 hours.
Lecture 3 hours.
Course Typically Offered: To be arranged

This course gives students an opportunity to study topics in Nutrition that are not included in regular course offerings. Each Topics course is announced, described, and given its own title and 296 number designation in the class schedule.

NUTR 299: Occupational Cooperative Work Experience

Units: 1-4
Prerequisites: None
Acceptable for Credit: CSU
Course Typically Offered: To be arranged

Cooperative Work Experience is intended for students who are employed in a job directly related to their major. It allows such students the opportunity to apply the theories and skills of their discipline to their position and to undertake new responsibilities and learn new skills at work. Topics include goal-setting, employability skills development, and examination of the world of work as it relates to the student's career plans. Students may not earn more than 16 units in any combination of cooperative work experience (general or occupational) and/or internship studies during community college attendance.

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