Nutrition and Foods
Overview
The Nutrition Department at ARC offers an academically rich, inclusive environment that inspires critical thinking, learning, and achievement. Students learn to apply evidence-based nutrition principles to improve health and quality of life. The Nutrition Associate’s Degree prepares students for transfer into programs such as Dietetics, Community Nutrition, and the Health Sciences. The Department also offers a wide variety of Nutrition courses to satisfy general education requirements.
Nutrition is a multi-dimensional field of study, and can lead to careers in:
- Research – Academics, government
- Clinical Nutrition and Counseling – Registered Dietitians (RD), Dietetic Technician, Registered (DTR)
- Food Industry – Develop new foods, marketing and communications
- Education – Develop programs, direct education to the public
- Public Health – Create nutrition related policies, develop and promote nutrition education
- Food Service – Dietary Manager, menu development, regulation and compliance with food safety
Roadmaps
Road maps lay out all of the courses you need to take for a given degree or certificate.
AA-T/AS-T Transfer Degrees
- Dean Narinedat Madramootoo
- Department Chair Susan Chou
- HomeBase Health and Education HomeBase
- Phone (916) 484-8902
- Email askhb-healthed@arc.losrios.edu
Associate Degree for Transfer
A.S.-T. in Nutrition and Dietetics
The Associate in Science in Nutrition and Dietetics for Transfer (AS-T) program provides students with a major that fulfills the general requirements for transfer to the California State University. Students with this degree will receive priority admission with junior status to the California State University system.
Students should work closely with their American River College counselor to ensure that they are taking the appropriate coursework to prepare for majoring in Nutrition and Foods/Dietetics at the institution they wish to transfer to because major and general education requirements may vary for each CSU and the degree may only transfer to specific institutions.
Students must complete the following Associate Degree for Transfer (ADT) requirements (Pursuant to SB1440, §66746):
• 60 semester or 90 quarter CSU-transferable units
• the California State University-General Education-Breadth pattern (CSU GE-Breadth); OR the Intersegmental General Education Transfer Curriculum (IGETC) pattern
• a minimum of 18 semester or 27 quarter units in the major or area of emphasis as determined by the community college district
• obtain a minimum grade point average (GPA) of 2.0
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 also an acceptable grade for courses in the major if the course is taken on a Pass/No Pass basis.
Catalog Date: August 1, 2024
Degree Requirements
| Course Code | Course Title | Units |
|---|---|---|
| BIOL 440 | General Microbiology | 4 |
| CHEM 400 | General Chemistry I | 5 |
| NUTRI 300 | Nutrition | 3 |
| PSYC 300 | General Principles (3) | 3 |
| or PSYC 480 | Honors General Principles (3) | |
| A minimum of 8 units from the following: | 8 | |
| BIOL 430 | Anatomy and Physiology (5) | |
| and BIOL 431 | Anatomy and Physiology (5) | |
| CHEM 401 | General Chemistry II (5) | |
| CHEM 420 | Organic Chemistry I (5) | |
| PSYC 330 | Introductory Statistics for the Behavioral Sciences (3) | |
| or ECON 310 | Statistics for Business and Economics (3) | |
| or STAT 300 | Introduction to Probability and Statistics (4) | |
| or STAT 480 | Introduction to Probability and Statistics - Honors (4) | |
| A minimum of 3 units from the following: | 3 | |
| ACCT 301 | Financial Accounting (4) | |
| BIOL 300 | The Foundations of Biology (3) | |
| or BIOL 310 | General Biology (4) | |
| CHEM 423 | Organic Chemistry - Short Survey (5) | |
| COMM 301 | Introduction to Public Speaking (3) | |
| HM 310 | Sanitation, Safety and Equipment (3) | |
| HM 315 | Food Theory and Preparation (4) | |
| NUTRI 310 | Cultural Foods of the World (3) | |
| or NUTRI 481 | Honors - Cultural Foods of the World (3) | |
| POLS 301 | Introduction to Government: United States (3) | |
| or POLS 481 | Introduction to Government: United States - Honors (3) | |
| SOC 300 | Introductory Sociology (3) | |
| or SOC 480 | Introductory Sociology - Honors (3) | |
| Total Units: | 26 | |
The Associate in Science in Nutrition and Dietetics for Transfer (AS-T) degree may be obtained by completion of 60 transferable, semester units with a minimum overall grade point average (GPA) of 2.0, including (a) a minimum grade of "C" (or "P") for each course in the major or area of emphasis described in the Required Program, and (b) either the Intersegmental General Education Transfer Curriculum (IGETC) or the California State University General Education-Breadth Requirements.
Student Learning Outcomes
Upon completion of this program, the student will be able to:
- explain the principles of nutrition and their effects on overall health status and chronic disease risk.
- analyze nutritional adequacy of a diet and recommend dietary changes to meet nutrition guidelines.
- demonstrate an understanding of the relationships between chemistry, biology, and nutrition.
- assess the validity of sources of nutrition information.
- interpret the findings of current nutrition research.
Career Information
This degree is designed to facilitate students' successful transfer to four-year colleges that prepare them to become registered dietitians. Organizations or companies that employ registered dietitians include hospitals, nursing homes, school food services, other health related facilities, college food service departments, restaurants, public health agencies, nutrition programs, Women, Infants and Children (WIC) programs, Meals on Wheels, health clubs, weight management clinics, community wellness centers, food companies, contract food management companies, and food distribution companies.
Certificates of Achievement
Dietary Manager/Dietary Service Supervisor Certificate
The Dietary Manager/Dietary Service Supervisor Certificate provides certification for employment in nutritional care and dietary management within a health-care facility, such as a skilled nursing facility. This program meets the standards of training as specified by the California Department of Public Health (CDPH) and the Association of Nutrition and Foodservice Professionals (ANFP). Upon successful completion of the program, students are able to use the “Dietetic Service Supervisor (DSS)” title for employment in California. In addition, students are qualified to take the credentialing exam for the Certified Dietary Manager (CDM) certification, which is accepted nationwide.
Catalog Date: August 1, 2024
Certificate Requirements
| Course Code | Course Title | Units |
|---|---|---|
| HM 310 | Sanitation, Safety and Equipment | 3 |
| HM 315 | Food Theory and Preparation | 4 |
| NUTRI 130 | Introduction to Dietary Management | 2 |
| NUTRI 132 | Management of the Dietary Department in Health Care Facilities | 3 |
| NUTRI 133 | Clinical Experience in Health Care Facilities | 2.5 |
| NUTRI 134 | Nutritional Care Management | 3 |
| NUTRI 135 | Clinical Experience in Nutritional Care Management | 2.5 |
| Total Units: | 20 |
Student Learning Outcomes
Upon completion of this program, the student will be able to:
- identify the location of applicable laws and regulations and determine compliance to regulatory requirements (state and federal), and determine acceptable standards of care in dietary services.
- identify the role and limitations (no scope of practice) of the Dietary Service Supervisor under law (Title 22) for the Operation of Food Service.
- participate with the Registered Dietitian (RD) in the timely review and revision of the facility's policies and procedures to ensure that they are in compliance with regulations and standards of practice.
- assist in the orientation of new employees, and in the ongoing, planned development of seasoned employees to ensure that they are competent to carry out the functions of the dietary service and trained in approved policies.
- assist in the development of Quality Assurance Programs to monitor staff practices for compliance, to determine training needs, and to evaluate resident/patient satisfaction.
- assist in the development of planned and disaster menus to meet the nutritional needs of resident/patient in accordance with the Recommended Dietary Allowances (RDAs).
- ensure that therapeutic menus and standardized recipes are followed, served and consumed in their appropriate form, as approved by RD.
- ensure that food is served by methods that conserve nutritive value, flavor and appearance and that it is prepared in a form designed to meet individual needs and substitutions are of similar nutritive value.
- maintain current profile cards, and provide assistive devices as needed.
- ensure that food is stored, prepared, distributed, and served under sanitary conditions to prevent food borne illness, including the sanitation oversight of equipment such as internal components of the ice machine, nurse pantry refrigerators and trash disposal systems.
- ensure that the food department runs smoothly, including food ordering and storage, according to applicable state requirements, staffing schedules, employee health, labor relations, safety programs and other duties as assigned by administration.
Career Information
Certified Dietary Manager in a Long Term Care Facility.
Guided Pathways Milestone Certificate for Multilingual Speakers: Pathway to Health Sciences Certificate
The Guided Pathways Milestone Certificate for Multilingual Speakers: Pathway to Health Sciences recognizes English as a Second Language students' milestones in completing both advanced academic ESL course work and introductory coursework in several health science fields. It incentivizes them to continue taking courses in this discipline after completing higher level ESL courses and to obtain a Certificate of Achievement or an Associate degree for use in a workplace.
Catalog Date: August 1, 2024
Certificate Requirements
| Course Code | Course Title | Units |
|---|---|---|
| ESL 315 | Intermediate-High Integrated Reading and Writing | 6 |
| ESL 325 | Advanced-Low Integrated Reading and Writing | 6 |
| ESLG 320 | Advanced-Low Grammar (3) | 3 |
| or ESLL 320 | Advanced-Low Listening and Speaking (3) | |
| A minimum of 5 units from the following: | 5 | |
| AH 112 | Strategies for Student Success in Health Occupations (3) | |
| AH 311 | Medical Language for Health-Care Providers (3) | |
| BIOL 102 | Essentials of Human Anatomy and Physiology (4) | |
| CHEM 305 | Introduction to Chemistry (5) | |
| CISC 300 | Computer Familiarization (1) | |
| COMM 301 | Introduction to Public Speaking (3) | |
| HCI 300 | Introduction to Healthcare Interpreting (0.5) | |
| NUTRI 300 | Nutrition (3) | |
| Total Units: | 20 | |
Student Learning Outcomes
Upon completion of this program, the student will be able to:
- analyze, compose, and organize oral and written communication into effective documents and/or academic compositions.
- employ reading strategies.
- participate in in-depth discussions effectively.
- take clear notes.
- give oral presentations in a business/work environment.
- convey intended meaning and formulate and use a variety of interactive strategies effectively such as clarification, polite interruption, and agreement/disagreement strategies.
- research and critically evaluate information to create informed responses to issues and problems and design messages that adapt to target audiences in order to maximize communication effectiveness.
- demonstrate basic knowledge of introductory healthcare or scientific terms.
- employ effective communication in professional healthcare settings.
Career Information
Students who complete this Pathway to Health Sciences certificate will have gained knowledge in academic English and introductory skills in several health sciences fields, such as Healthcare Interpreting, Nutrition, and Allied Health.
Nutrition (NUTRI) Courses
NUTRI 130 Introduction to Dietary Management
- Units:2
- Hours:36 hours LEC
- Prerequisite:None.
- Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
- Catalog Date:August 1, 2024
This course provides an introduction to the profession of dietetics, with emphasis on a career as a dietary services supervisor (DSS). It examines current public policy and legislation related to the profession. It also includes the fundamentals of basic nutrition, individual's nutritional needs throughout the life cycle, health promotion, and disease prevention.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- explain the roles that dietetic professionals play in the health care setting
- describe the role and limitations of the dietary service supervisor under law (Title 22 and Omnibus Budget Reconciliation Act (OBRA))
- determine acceptable standards of care in dietary services and evaluate compliance to regulatory requirements (county, state, and federal)
- describe the relationship of food service and nutrition care to the operation of the total facility
- categorize the known nutrients, their functions and food sources, and apply this knowledge to individual needs
- distinguish between the various requirements and recommendations of nutrients for individuals during various stages of the life cycle
- identify food patterns as related to religious practices, cultural customs, psychological and family structure, and health beliefs
- identify reliable sources of nutrition information
NUTRI 132 Management of the Dietary Department in Health Care Facilities
- Units:3
- Hours:54 hours LEC
- Prerequisite:NUTRI 130 with a grade of "C" or better
- Corequisite:NUTRI 133
- Enrollment Limitation:Current ServSafe Certification
- Catalog Date:August 1, 2024
This course reviews the standards of management and food preparation as they apply to the quantity of food production in health care facilities. Topics include types and components of food production systems, work flow, menu implementation, emergency planning, maintenance of equipment, food production procedures, dietary staff schedules, and management.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- describe the organization of the food service department, including management principles and responsibilities
- develop employee schedules according to menu needs, preparation work, and meal hours
- describe methods of effective verbal and written communication
- assist in the development of training techniques and evaluation of staff
- describe a total food production system, including a convenience food system and a combination of systems, and compare advantages and disadvantages of each
- develop production guides, complete production records, and requisition food according to menu needs
- formulate policies and procedures for buying, receiving, storing, and managing inventory with respect to budget
- develop standardized recipes, determine yields and costs, and apply appropriate terminology
- supervise quantity production of meals that meet nutrition guidelines, cost parameters, and consumer acceptance
NUTRI 133 Clinical Experience in Health Care Facilities
- Units:2.5
- Hours:18 hours LEC; 90 hours LAB
- Prerequisite:NUTRI 130 with a grade of "C" or better
- Corequisite:NUTRI 132
- Enrollment Limitation:Current TB clearance and other immunizations required by clinical facility.
- Catalog Date:August 1, 2024
This course offers clinical experience in health care facilities and is performed under professional supervision. Topics include residents' rights in food service, disaster relief feeding programs, getting ready for state inspection, and injury and illness prevention programs. A portion of this course may be offered in a TBA component of 90 hours which will include professionally supervised clinical experience in dietary departments of acute care hospitals and long term care facilities.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- chart the flow of food from receiving to service in a health care facility
- write a clear, inclusive job description of each staff member within a facility
- assign duties for each staff member and schedule hours of work for one week
- implement an in-service training session for a specific task
- identify local markets and purveyors
- demonstrate ability to receive, weigh, count, store, locate, and inventory food and supplies received
- analyze cost of food through waste studies, convenience foods versus foods made from basic ingredients, avoiding repetition of leftovers
- develop standardized recipes to prepare food requisite for one day's menu, including cost
- demonstrate the operation, care, and cleaning of standard commercial kitchen equipment to meet federal, state and local regulations
- prepare time sheets, payroll records, and other employee records
- demonstrate the procedure for handling accidents and complete an accident report form
- determine vulnerable aspects in terms of microbial or other contamination in a food service operation
- develop techniques for attractive presentation of food
- plan menus and manage resources during emergencies and/or crisis situations
NUTRI 134 Nutritional Care Management
- Units:3
- Hours:54 hours LEC
- Prerequisite:NUTRI 130 with a grade of "C" or better
- Corequisite:NUTRI 135
- Catalog Date:August 1, 2024
This course is a study of nutrition therapeutic diets used in health care facilities. It emphasizes the modification of diets for various dietary needs of the long-term care resident.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- apply appropriate nutrition care regulations for long-term care (LTC) residents
- assess food needs related to registered dietitians' (RD) assessment
- compare various therapeutic diets
- assist in the implementation of planned and disaster menus to meet the nutritional needs of residents/patients in accordance with recommended dietary allowances (RDA)
- accurately follow a physician's diet order
- maintain patient dietary files and complete minimum data set (MDS) forms
- choose nutritionally appropriate food substitutes in menus for residents representing diverse cultures and/or religious beliefs
NUTRI 135 Clinical Experience in Nutritional Care Management
- Units:2.5
- Hours:18 hours LEC; 90 hours LAB
- Prerequisite:NUTRI 130 with a grade of "C" or better
- Corequisite:NUTRI 134
- Enrollment Limitation:Current TB clearance and other immunizations required by clinical facility.
- Catalog Date:August 1, 2024
This course provides clinical experience in nutritional care management. Topics include disorders of the gastrointestinal tract, diabetes, wasting disorders, nutrition, and mental health. A portion of this course may be offered in a TBA component of 90 hours which will include professionally supervised clinical experience in dietary departments of acute care hospitals and long term care facilities.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- assist registered dietitians (RD) in the development of regular and therapeutic diets according to the recommended dietary allowances (RDA)
- accurately follow a physician's diet order and provide appropriate support
- maintain patients dietary files, and complete minimum data set (MDS) forms
- develop effective interviewing skills to gather information on patients' food preferences
- recognize potential problems that need to be reported immediately to RD
- serve food by methods that conserve nutritive value, flavor, and appearance
- ensure that foods are consumed in the appropriate form as prescribed by a clinical professional
- select nutritionally appropriate food substitutes
- modify diet texture and consistency to meet resident/patients' needs and food preferences
- compare administrative policies and procedures from various health care facilities
- implement an in-service training session
NUTRI 294 Topics in Nutrition and Foods
- Units:0.5 - 4
- Hours:9 - 54 hours LEC
- Prerequisite:None.
- Catalog Date:August 1, 2024
This course provides opportunities to study current, controversial topics in nutrition which are either not included in current offerings or require emphasis beyond that offered in existing courses. A portion of this course may be offered in a TBA component of 4.5-27 hours which may include reading peer-reviewed research studies regarding a particular nutrition issue and formulating conclusions based upon study results and/or evaluating the scientific validity of a supplement claim.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- Apply basic nutrition concepts to gain a greater understanding of contemporary nutrition issues
- Analyze nutrition topics from various perspectives
- Discriminate among various nutrition research findings
- Develop conclusions regarding particular nutrition issues
NUTRI 295 Independent Studies in Nutrition and Foods
- Units:1 - 3
- Prerequisite:None.
- Catalog Date:August 1, 2024
Independent Study is an opportunity for the student to extend classroom experience in this subject, while working independently of a formal classroom situation. Independent study is an extension of work offered in a specific class in the college catalog. To be eligible for independent study, students must have completed the basic regular catalog course at American River College. They must also discuss the study with a professor in this subject and secure approval. Only one independent study for each catalog course will be allowed.
NUTRI 299 Experimental Offering in Nutrition and Foods
- Units:0.5 - 4
- Prerequisite:None.
- Catalog Date:August 1, 2024
This is the experimental courses description.
NUTRI 300 Nutrition
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU; UC
- General Education:AA/AS Area III(b); AA/AS Area IV; CSU Area E1
- C-ID:C-ID NUTR 110
- Catalog Date:August 1, 2024
This course is a multidisciplinary study of the scientific basis of human nutrition, including the relationship to physiology, biology, and gene expression; the essential nutrients and their functions; and the chemical compositions of foods and their metabolism in the body. It includes the study of the scientific theory behind the development of nutritional guidance, the methodologies used in nutrition research, and scientific evaluation of nutrient needs throughout the lifespan.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- describe the general structure and physiological function of the cell, the digestive, the cardiovascular, and the immune systems and explain how food and nutrient intake affects these systems.
- describe the chemical and biological functions of macro- and micronutrients, their major food sources, and correlate the physiological effects of deficiencies and excesses to their metabolic function.
- differentiate between anabolic and catabolic metabolism; discuss the role that hormones play in the metabolism of the macronutrients.
- explain the chemical interactions between nutrients and non-nutritive substances to influence digestion, absorption, metabolism, and excretion.
- distinguish between the physiological changes from infancy and adolescence to old age, including pregnancy and lactation, and how these changes affect nutrient requirements.
- describe the chemical nature of Adenosine Triphosphate (ATP); evaluate its role in energy metabolism, energy balance, and weight management.
- assess the nutritional adequacy of a person’s diet pattern and propose changes that will align with evidence-based nutrition guidelines and reduce the risk of chronic disease and malnutrition.
- examine the principles of scientific process and methodology as it applies to nutritional research, in order to assess the scientific quality of information by identifying the hypotheses, evaluating the experimental methodology, and the analysis supporting the conclusions.
- evaluate the relationship between dietary patterns, lifestyle factors, and genetics on overall health and chronic disease risk.
NUTRI 302 Nutrition for Physical Performance
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU
- General Education:AA/AS Area III(b); AA/AS Area IV
- Catalog Date:August 1, 2024
This course presents a comprehensive study of nutrition and fitness as they apply to fitness, sport skill training, and athletic performance. It includes an in-depth study of essential nutrients and functions, chemical compositions of foods and their use in the body as they relate to physical performance, muscle strength development, cardiovascular fitness, and body composition.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- describe the interrelationship of nutrition, fitness, and the physiological effects of exercise.
- explain how progressive fitness training is influenced by nutritional intake and alters nutritional requirements.
- identify the known nutrients, their functions, and food sources.
- identify food sources of energy-yielding nutrients used as fuels by the human body and estimate the energy requirements for various sports and activities.
- explain how anaerobic and aerobic energy systems are utilized during exercise and affected by fitness training.
- explain the special nutritional requirements pre-exercise, during exercise, and post-exercise.
- analyze the importance of proper water intake, hydration status, and electrolyte balance in physical activities.
- analyze the diet in terms of nutrient and energy content, and using accepted scientific nutrition principles design a diet recommended for an individual's optimal physical performance.
- evaluate sources of information for validity and reliability in relation to nutrition and exercise.
- evaluate the effectiveness and recognize the safety concerns of various nutritional supplements.
- apply nutrition knowledge to individual needs as they relate to both the recreational and competitive athlete.
NUTRI 307 Nutrition for Fitness
- Units:2
- Hours:36 hours LEC
- Prerequisite:None.
- Transferable:CSU
- Catalog Date:August 1, 2024
This course covers the basic principles of nutrition and the interactions between nutrition and fitness training. Topics include dietary practices and nutrient intake modifications that affect physical performance, including intake of energy nutrients, vitamins, water, electrolytes, and dietary supplements. It also covers the study of body weight and body composition, as well as factors that affect body weight and the effect of body composition on physical performance. This course is not open to students who have completed KINES 402.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- describe the basic principles of nutrition, including classification of essential nutrients and identification of key nutrients of various foods.
- explain the role of nutrients for achieving optimal fuel and energy utilization for physical performance.
- critique dietary programs for weight control.
- evaluate the effectiveness and recognize the safety concerns of various dietary supplements.
- explain how nutrient intake relates to health status and the development of chronic disease.
- incorporate current dietary recommendations into planning healthy diets for physically active persons.
- describe the importance of proper water and electrolyte regulation in terms of safety, health, and exercise performance.
- explain the causes and symptoms of nutrient deficiency and toxicity.
NUTRI 310 Cultural Foods of the World
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Advisory:Eligible for ENGWR 300 or ESLW 340.
- Transferable:CSU; UC
- General Education:AA/AS Area V(b); AA/AS Area VI; CSU Area D7; IGETC Area 4G
- Catalog Date:August 1, 2024
This course offers an anthropological perspective of traditional and contemporary food customs and cultures. Global food customs are compared including their social, religious, economic, and aesthetic significance. Topics include ethnocentrism, gender-related stereotypes, and racism as they relate to the availability, distribution, and preparation of food throughout the world. The course addresses the nutritional status of various cultures related to geographic, agricultural, and socioeconomic factors. This course is not open to students who have completed NUTRI 481.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- compare the traditional food habits, common foods, meal patterns, special occasion foods, food taboos, and the role of food from various regions of the world.
- identify food species important to geographic areas of the world.
- compare traditional food habits with contemporary food habits of the major cultural groups in the United States.
- analyze similarities and differences in the nutritional contributions from comparative ethnic foods.
- identify food patterns as related to religious practices, cultural customs, and health beliefs.
- research food practices and beliefs of cultures around the world.
- compare regional food in the United States to migration routes and food from around the world.
- analyze development of personal food habits and health beliefs derived from one's cultural background.
- analyze nutritional contributions from comparative cultural foods and their relationships to health and disease.
- examine food practices of various cultural groups and relate those to personal beliefs and practices.
NUTRI 320 Children's Health, Safety and Nutrition
- Same As:ECE 415
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU
- C-ID:C-ID ECE 220
- Catalog Date:August 1, 2024
This course examines basic nutrition, health, and safety needs of children from the prenatal period through school age. Topics include introduction to early childhood curriculum, laws, regulations, standards, policies, and procedures related to child health, safety, and nutrition. It emphasizes integrating and maintaining the optimal health, safety, and nutritional concepts in everyday planning and program development for all children, along with the importance of collaboration with families and health professionals. This course is not open to students who have taken ECE 415.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- identify laws and regulations related to health, safety, and nutrition in early childhood settings.
- identify health and safety risks and prevention strategies in care and education settings and evaluate assessment tools, policies, and practices that protect the health and safety of children in childcare settings.
- describe an early childhood educator or caregiver's role and responsibility in modeling good health, safety, and nutrition habits.
- analyze culturally responsive strategies for partnering with families and the community to support a healthy and safe environment for children.
- identify community resources and develop a variety of collaboration methods with families and teachers that promote children's health, safety, and nutrition.
- identify nutrient needs during fetal development, infancy, and childhood, and evaluate and plan economic, safe, and nutritional meals and snacks for children that meet current nutrition standards.
- design and develop developmentally appropriate, culturally responsive learning experiences and environments that support the topics of health, safety, and nutrition.
- identify and explain the major nutrients and their food sources and evaluate the child's nutrient intake by comparing it with current nutrition standards and recommendations.
- define the broad concepts and practices of health, safety, and nutrition and their interrelationships as they relate to the well-being of children.
NUTRI 324 Nutrition for Healthy Aging
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLW 340.
- Transferable:CSU
- Catalog Date:August 1, 2024
This course focuses on the nutrition of older adults. Topics include the effects of nutrition on health and well-being and physiologic changes in aging, the effects of smell and taste on nutritional status, age-related changes in the gastrointestinal tract, risk factors for cardiovascular disease, as well as cancer and nutrition. This course is not open to students who have completed GERON 340.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- explain the role of nutrition in the health and well-being of older adults.
- discuss strategies for the prevention of disease and chronic conditions in older adults.
- describe the physiological changes to the body that may occur as a result of the aging process.
- list and describe the major food-assistance programs for older adults.
- discuss the purpose and objectives of nutrition screening methods.
- outline the benefits, list the necessary components, and list the nutritional considerations of an exercise regimen for an older adult.
- illustrate how cultural values influence food choices made by older adults.
- discuss the nutrient needs of older adults as a result of physiological changes.
NUTRI 481 Honors - Cultural Foods of the World
- Units:3
- Hours:54 hours LEC
- Prerequisite:Placement into ENGWR 480 through the assessment process.
- Transferable:CSU; UC
- General Education:AA/AS Area V(b); AA/AS Area VI; CSU Area D; IGETC Area 4
- Catalog Date:August 1, 2024
This seminar-style course offers an in-depth anthropological perspective of traditional and contemporary food customs and cultures. Global food customs are compared including their social, religious, economic, and aesthetic significance. Included are ethnocentrism, gender-related stereotypes, and racism as they relate to the availability, distribution, and preparation of food throughout the world. The nutritional status of various cultures as it relates to geographic, agricultural, and socioeconomic factors is studied. The specific cultural groups included are driven by student interests. This course is not open to students who have completed NUTRI 310.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- compare the traditional food habits, common foods, meal patterns, special-occasion foods, food taboos, and the roles of food from various regions of the world.
- identify core foods important to geographic areas of the world.
- analyze similarities and differences in the nutritional contributions from ethnic foods.
- identify food patterns as related to religious practices, cultural customs, and health beliefs.
- research the food practices and beliefs of cultures around the world.
- compare regional food in the United States to migration routes and food from around the world.
- analyze development of personal food habits and health beliefs derived from one's cultural background.
- analyze nutritional contributions from comparative cultural foods and their relationships to health and disease.
- examine food practices of various cultural groups and relate those to one's personal beliefs and practices.
NUTRI 495 Independent Studies in Nutrition and Foods
- Units:1 - 3
- Hours:54 - 162 hours LAB
- Prerequisite:None.
- Transferable:CSU
- Catalog Date:August 1, 2024
Independent Study is an opportunity for the student to extend classroom experience in this subject, while working independently of a formal classroom situation. Independent study is an extension of work offered in a specific class in the college catalog. To be eligible for independent study, students must have completed the basic regular catalog course at American River College. They must also discuss the study with a professor in this subject and secure approval. Only one independent study for each catalog course will be allowed.
NUTRI 499 Experimental Offering in Nutrition and Foods
- Units:0.5 - 4
- Prerequisite:None.
- Transferable:CSU
- Catalog Date:August 1, 2024
This is the experimental courses description.
Faculty
Programs and Majors
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