Associate Degrees for Transfer
A.S.-T. in Nutrition and Dietetics
The Associate in Science in Nutrition and Dietetics for Transfer (AS-T) degree in Nutrition and Dietetics at Sacramento City College allows students interested in pursuing a degree in Nutrition and Dietetics to complete their first two years of requirements at the community college before transferring to a California State University, which offers a Bachelor of Science degree.
Each California State University may have slightly different requirements for transfer so it is critical for students interested in this major to work with their counselor to develop an individual academic plan.
The Associate Degree for Transfer (ADT) student completion requirements (as stated in SB1440 law):
(1) Completion of 60 semester units or 90 quarter units that are eligible for transfer to the California State University, including both of the following:
(A) The Intersegmental General Education Transfer Curriculum (IGETC) or the California State University General Education-Breadth Requirements (CSU GE-Breadth).
(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) Obtainment of a minimum grade point average 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
| Course Code |
Course Title |
Units |
| BIOL 440 |
General Microbiology |
4 |
| CHEM 400 |
General Chemistry I |
5 |
| CHEM 401 |
General Chemistry II |
5 |
| NUTRI 300 |
Nutrition (3) |
3 |
| or NUTRI 480 |
Nutrition Honors (3) |
|
| PSYC 300 |
General Principles (3) |
3 |
| or PSYC 480 |
Honors General Principles (3) |
|
| A minimum of 4 units from the following: |
4 |
| BIOL 430 |
Anatomy and Physiology (5) |
|
| and BIOL 431 |
Anatomy and Physiology (5) |
|
| CHEM 420 |
Organic Chemistry I (5) |
|
| 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 |
| KINES 300 |
Introduction to Kinesiology (3) |
|
| NUTRI 302 |
Nutrition for Physical Performance (3) |
|
| or KINES 418 |
Nutrition for Physical Performance (3) |
|
| NUTRI 310 |
Cultural Foods of the World (3) |
|
| NUTRI 330 |
Food Theory and Preparation (4) |
|
| SOC 300 |
Introductory Sociology (3) |
|
| Total Units: |
|
27 |
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.
Upon completion of this program, the student will be able to:
- explain the principles of nutrition and their effects on health.
- assess the various sources of nutrition information and demonstrate where to find reliable nutrition information.
- analyze a diet for adequacy, balance, and moderation.
- demonstrate an understanding of the relationships between chemistry, biology, and nutrition.
Associate Degrees
A.S. in Food Science and Technology
Students majoring in Food Science spend the first two years of study developing the scientific and general background necessary for upper division courses. The science courses include chemistry, biology, physics, and mathematics. General background is also provided by course offerings in the social science/humanities area and by a course in Introductory Food Science. At the upper division level, students take courses in nutrition, food microbiology, food chemistry, food analysis, food commodities, food processing, and food engineering. At some institutions specialties such as beer brewing are offered in the junior and senior years of study.
Upon transfer and completion of the Bachelor’s Degree, a Food Science graduate will be prepared to enter the food industry and/or for post-graduate studies leading to careers in research. Food science industry and research are directed towards topics such as: improving the nutritional value of food, understanding the interactions of food components essential to safety and physical properties, improving packaging with attention to environmental concerns, and improving methods of problem detection. Food Scientists are also focused on maximizing the utilization of agricultural resources.
Catalog Date: August 1, 2024
| Course Code |
Course Title |
Units |
| BIOL 440 |
General Microbiology |
4 |
| BIOL 402 |
Cell and Molecular Biology |
5 |
| CHEM 400 |
General Chemistry I (5) |
10 |
| and CHEM 401 |
General Chemistry II (5) |
|
| CHEM 423 |
Organic Chemistry - Short Survey |
5 |
| MATH 400 |
Calculus I (5) |
10 |
| and MATH 401 |
Calculus II (5) |
|
| NUTRI 300 |
Nutrition (3) |
3 |
| or NUTRI 480 |
Nutrition Honors (3) |
|
| NUTRI 335 |
Principles of Food Science |
3 |
| PHYS 350 |
General Physics (4) |
8 |
| and PHYS 360 |
General Physics (4) |
|
| STAT 300 |
Introduction to Probability and Statistics (4) |
3 - 4 |
| or STAT 480 |
Introduction to Probability and Statistics - Honors (4) |
|
| or PSYC 330 |
Introductory Statistics for the Behavioral Sciences (3) |
|
| or ECON 310 |
Statistics for Business and Economics (3) |
|
| Total Units: |
|
51 - 52 |
The Food Science and Technology Associate in Science (A.S.) 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.
Upon completion of this program, the student will be able to:
- understand the chemistry underlying the properties and reactions of various food components.
- identify the important pathogens and spoilage microorganisms in foods and the conditions under which they will grow.
- explain the operations required to produce a food product.
- apply and incorporate the principles of food science in practical, real-world situations and problems.
A degree in the Food Science area can be the launch pad to many career options. You can start as a technician, go on to supervisor, and pursue research (which may require a graduate degree). Some graduates have also gone on to obtain an MBA. On the other hand, you could follow a career path into technical sales, marketing, distribution, plant supervision, product development. You might even form your own company.
A.S. in Nutrition
Sacramento City College's Nutrition Department offers a rigorous nutrition degree program that is broad enough to prepare the student for further study in a variety of nutrition areas including: nutrition science research, food science and technology, dietetics, industry, and many other evolving nutrition-related fields.
All students must complete the Required Program plus either the CSU Path or the UC Path.
It is important to note that each four-year college or university has slightly different requirements for transfer so it is critical for students interested in this major to map out their academic plan with a counselor.
Catalog Date: August 1, 2024
| Course Code |
Course Title |
Units |
| CHEM 400 |
General Chemistry I (5) |
5 |
| or CHEM 305 |
Introduction to Chemistry (5) |
|
| or CHEM 309 |
Integrated General, Organic, and Biological Chemistry (5) |
|
| NUTRI 300 |
Nutrition (3) |
3 |
| or NUTRI 480 |
Nutrition Honors (3) |
|
| STAT 300 |
Introduction to Probability and Statistics (4) |
4 |
| or STAT 480 |
Introduction to Probability and Statistics - Honors (4) |
|
| Subtotal Units: |
|
12 |
CSU Path
| Course Code |
Course Title |
Units |
| BIOL 440 |
General Microbiology |
4 |
| PSYC 300 |
General Principles (3) |
3 |
| or PSYC 480 |
Honors General Principles (3) |
|
| CSU Path Units: |
|
7 |
| Total Units: |
|
19 |
UC Path
| Course Code |
Course Title |
Units |
| BIOL 402 |
Cell and Molecular Biology |
5 |
| CHEM 420 |
Organic Chemistry I |
5 |
| UC Path Units: |
|
10 |
| Total Units: |
|
22 |
The Nutrition Associate in Science (A.S.) degree may be obtained by completion of the required program, plus general education requirements, plus sufficient electives
to meet a 60-unit total. See SCC graduation requirements.
Upon completion of this program, the student will be able to:
- explain the principles of nutrition and their effects on health.
- assess the various sources of nutrition information and demonstrate where to find reliable nutrition information.
- analyze a diet for adequacy, balance, and moderation.
- demonstrate an understanding of the relationships between chemistry, biology, and nutrition.
Nutrition (NUTRI) Courses
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
Students will study the basic principles of nutrition, food sources, biologic functions of the nutrients in human physiology and all stages of the life cycle, energy metabolism, nutrition as a world problem, and consumer problems related to food. Course topics such as weight loss, sports nutrition, food safety, the diet-disease relationship, global nutrition, and analysis of special nutritional requirements and needs during the life cycle are emphasized. An evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods will also be completed to help students assess their own nutritional health. Credit will be awarded for either NUTRI 480 or NUTRI 300, not both.
Upon completion of this course, the student will be able to:
- explain the physiological function of the gastrointestinal tract.
- describe the functions of the six classes of nutrients and the physiological implications of dietary deficiencies or toxicities.
- compare and contrast nutrient requirements throughout the lifespan.
- explain the components of an individual’s energy/calorie needs and the effects of an imbalance on body weight and composition.
- analyze nutritional adequacy of an individual’s diet and make changes to meet nutrition guidelines.
- utilize the nutrition facts label and the ingredient list on food packages to make healthier food choices.
- apply the scientific method to analyze and evaluate nutrition information and distinguish between reliable and unreliable sources.
- explain the relationship between food intake and weight management, human physiology, athletic performance, chronic disease risk, and overall health.
NUTRI 302 Nutrition for Physical Performance
- Same As:KINES 418
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU; UC
- General Education:AA/AS Area III(b); CSU Area E1
- Catalog Date:August 1, 2024
This course will explore nutrition and fitness with emphasis on the relationship between nutrition, physical activity, lifelong fitness, and health. Credit will be awarded for NUTRI 302 or KINES 418 but not both.
Upon completion of this course, the student will be able to:
- describe the basic principles of nutrition.
- discuss the role of nutrients in the body, especially in regard to energy production and physical performance.
- describe effectiveness and safety concerns of various nutritional supplements.
- discuss the prevalence of disordered eating in athletes and in the general populations.
- analyze diets to determine adequate nutrient intake.
- discuss the role that fluid plays in body temperature regulation during exercise and on performance and health.
- describe and measure the five components of fitness.
- describe body composition and body weight.
NUTRI 310 Cultural Foods of the World
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU; UC
- General Education:AA/AS Area III(b); AA/AS Area VI; CSU Area D; IGETC Area 4
- Catalog Date:August 1, 2024
Students will explore the typical food customs and meal patterns of various cultures throughout the world. Students will be introduced to the social, religious, economic, and aesthetic significance of these cultures and examine how geographical, agricultural, and socioeconomic factors influence their nutritional status. Students will also explore the preparation and evaluation of the food products.
Upon completion of this course, the student will be able to:
- observe, identify, and design balanced meals from food patterns in diverse cultures.
- describe increased awareness and acceptance of diverse cultures.
- explain some principles of good nutrition in food preparation.
- describe development of personal food habits derived from cultural background.
- trace influences of history and industry on changes in food behavior.
- integrate current food, agricultural policies, and analyze the effect these factors have on the world community.
- demonstrate the preparation of foods from a number of diverse cultures.
- identify ethnocentrism, racial and gender disparity within cultures, cultural food taboos, the masculinity index, cultural and gender identity, gendercide, and other current topics in food and culture.
NUTRI 322 Nutrition Issues Throughout Life
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU; UC
- General Education:AA/AS Area III(b)
- Catalog Date:August 1, 2024
This course is a study of the nutritive needs of persons at various stages of the life cycle with emphasis on special periods such as pregnancy, preschool, adolescence, and aging. This course is particularly helpful to Kinesiology and Early Childhood Education majors as well as those working in social agencies, such as nursing and gerontology.
Upon completion of this course, the student will be able to:
- demonstrate effective communication skills by working in small groups on class presentations.
- explain the basic principles of nutrition.
- describe the impact nutritional choices have on the various stages of life.
- explain how nutrient needs can be satisfied under normal conditions at each stage of development.
- cite the currently available nutritional support programs and the role of the nutrition professional in promoting nutrition and health.
- explain the factors involved in the development of healthy food and lifestyle habits.
- analyze current nutrition research articles and summarize findings.
- evaluate the adequacy of various diets by using a computerized diet analysis software.
- build a basic healthy eating plan for a person at any stage of the life cycle.
NUTRI 330 Food Theory and Preparation
- Units:4
- Hours:54 hours LEC; 54 hours LAB
- Prerequisite:None.
- Transferable:CSU
- General Education:AA/AS Area III(b); CSU Area E1
- C-ID:C-ID NUTR 120
- Catalog Date:August 1, 2024
This course provides a comprehensive study of food ingredients and the basic principles and techniques involved in food preparation. Students will examine the factors that influence taste and the changes that occur in foods during preparation. Basic cooking skills and theories will be explored. Additionally, emphasis will be placed on cooking methodologies and their applications.
Upon completion of this course, the student will be able to:
- recognize quality characteristics in raw and cooked foods, to include sensory evaluation of texture, taste, and color.
- recognize kitchen tools and implements by name and use them appropriately.
- apply principles of food theory to choose and demonstrate optimal cooking procedures to maximize nutrient content for all categories of food. Categories include, but are not limited to: vegetables, fruits, fats and oils, milk products, eggs, cereals, baked products, starches, poultry, meat, and seafood.
- measure and scale ingredients correctly.
- distinguish between different methods of heat transfer and choose cooking materials and techniques accordingly.
- analyze quality defects in cooked products and specify possible errors in techniques or ingredient selection.
- correct errors in preparation where possible to produce an acceptable product.
- practice good sanitary techniques in the kitchen.
NUTRI 333 Food Safety and Sanitation
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- General Education:AA/AS Area III(b)
- C-ID:C-ID HOSP 110
- Catalog Date:August 1, 2024
This course encompasses all phases of food sanitation: food safety principles and application, causes of food borne illnesses, sanitary practices in food preparation, microbiology of food safety, sanitation of kitchen and dining areas, infection control, and kitchen safety issues. Laws and regulations related to consumer and foodservice operations will also be examined. Lastly, this course will prepare students for the national foodservice sanitation certification exam (Servesafe).
Upon completion of this course, the student will be able to:
- describe the importance of sanitation and safety in the food service industry.
- interpret local, state, and federal laws relating to food safety.
- describe the three categories of food contamination.
- evaluate the conditions required for bacterial growth in food.
- evaluate a hand washing station and explain the requirements of good hand washing.
- choose and perform proper food storage techniques.
- operate and clean food service equipment.
- plan for the selection of physical spaces and equipment for a food service facility.
NUTRI 335 Principles of Food Science
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU; UC
- General Education:AA/AS Area III(b); AA/AS Area IV
- Catalog Date:August 1, 2024
This course is designed to introduce students to the fundamentals of food science and underlying technology associated with providing a safe, nutritious, and abundant supply of fresh and processed foods to humans. Students are introduced to the nature and scope of the world food problem as well as the solutions that have been proposed. This is followed by an introduction to looking at foods and food systems in scientific terms and how understanding basic scientific principles explains how and why we process, prepare, and store foods for human consumption. Students will be introduced to how the food industry and regulatory agencies deal with potential health hazards associated with toxic chemicals and disease-causing organisms that can be present in foods, and how food preservation and processing can extend food availability from times of plenty to times of scarcity and from regions of surplus to regions of deficiency.
Upon completion of this course, the student will be able to:
- describe the discipline of food science.
- explain the chemical and physical nature of food.
- analyze microbiological and toxicological considerations for food safety.
- demonstrate an understanding of the concepts, principles, theories, and methodologies of science.
- explain experimental methodology, testing of hypotheses, and systematic questioning in the field of food science.
NUTRI 336 Introduction to Beer and Brewing
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Enrollment Limitation:Must be at least 21 years of age.
- Transferable:CSU; UC
- General Education:AA/AS Area IV
- Catalog Date:August 1, 2024
This course introduces students to the art and science of beer and brewing. It will provide an overview of the selection of grain(s), the processes of malting and brewing, analysis of beer styles and quality and speculation about the future of malting and brewing.
Upon completion of this course, the student will be able to:
- describe the successive unit stages in malting and brewing.
- list the major ingredients used in the production of beer and identify the role of each ingredient (feeding yeast, providing flavor/odor compounds, etc.).
- outline the major styles of beer and state how they differ in their raw materials and production protocols.
- summarize the major factors that contribute to beer quality.
- indicate the relationship between beer composition and health.
NUTRI 480 Nutrition Honors
- 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 is an enriched study of nutrition for honors students. This course will examine dietary nutrients, their physiological functions, and their relationship to chronic diseases. Current issues such as food safety, vegetarian diets, world hunger, trans fats, and vitamin and mineral supplementation are examined. Students analyze and evaluate their diets and physical activities using diet analysis software. Scientific research methods are studied in journal articles for weekly discussions. Debates encourage critical thinking from opposing points of view. Students will research and present portions of the course material. This Honors section uses an intensive instructional methodology designed to challenge motivated students. Credit will be awarded for either NUTRI 480 or NUTRI 300, not both.
Upon completion of this course, the student will be able to:
- explain the physiological function of the gastrointestinal tract.
- describe the functions of the six classes of nutrients and the physiological implications of dietary deficiencies or toxicities.
- describe how nutrient requirements change throughout the lifespan.
- explain the components of an individual’s energy/calorie needs and the effects of an imbalance on body weight and body composition.
- analyze nutritional adequacy of an individual’s diet and make changes to meet nutrition guidelines.
- utilize the nutrition facts label and the ingredient list on food packages to make healthier food choices.
- apply the scientific method to analyze and evaluate nutrition information and distinguish between reliable and unreliable sources.
- describe the relationship between food intake and: weight management, human physiology, athletic performance, chronic disease risk, and overall health.
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.
Upon completion of this course, the student will be able to:
- describe the basic principles of nutrition.
