Nutrition and Food - Concentration in Nutrition and Health, B.A.

Program Learning Outcomes

Students who complete the program in Nutrition and Food - Concentration in Nutrition and Health will be able to:

1. Demonstrate content knowledge of nutrient needs on growth and development during the lifecycle stages of prenatal through elderly.
2. Demonstrate basic skills in food preparation, sanitation and safety in working with a variety of food products.
3. Apply content knowledge and develop skills in teaching/counseling nutrition knowledge to individuals or groups.
4. Understand the food and food systems foundation and apply to the development, modification, and evaluation of recipes, menus, and food products acceptable to diverse groups.
5. Utilize principles of health literacy, including critical thinking skills, literature searches, data collection and interpretation, necessary for the implementation of food and nutrition services in professional settings.
6. Analyze, interpret and evaluate current evidence-based research related to nutrition topics.
7. Examine cultural differences in food choices and ethics when working with peoples of diverse ethnic, religious and financial backgrounds.
8. Evaluate the effects of societal, cultural, and financial dynamics upon diet trends, dietary choices, and food preparation methods among families and societies.
9. Identify career paths and assess appropriate career plans for identifying professional areas of nutrition/health fields.

Lower-Division Requirements

• FCS 101 - Introduction to Family and Consumer Sciences (1)
• FCS 110 - Fundamentals of Food (2)
• FCS 150 - Human Development (3)
• FCS 225 - Fundamentals of Nutrition (3)
• FCS 230 - Personal and Consumer Financial Management (2)
• BIO 130 - Human Anatomy and Physiology I (GE) (4)
• BIO 140 - Human Anatomy and Physiology II (4)
• CHE 103 - Introduction to General, Organic, and Biological Chemistry (GE) (5)
• PHL 211 - Ethics (GE) (3)
• SOC 201 - Cultural Anthropology (GE) (3)

Upper-Division Requirements

• FCS 300 - Food Economics and Management (2)
• FCS 303 - Cultural Foods (2)
• FCS 305 - Life Cycle Nutrition (4)
• FCS 315 - Personal, Family, and Community Health (GE) (3)
• FCS 330 - Community Nutrition (3)
• FCS 331 - Community Nutrition Practicum (1)
• FCS 414 - Practices in Nutrition Education and Dietary Counseling (2)
• FCS 435 - Food Service Production and Management (3)
• FCS 480 - Internship in Family and Consumer Sciences (2 or 4) (2) Units required
• FCS 497 - Family and Consumer Sciences Senior Seminar (2)
• COM 340 - Organizational Communication (3)
• PSY 320 - Social Psychology (3)

Recommended Courses

• FCS 250 - Introduction to Family and Consumer Sciences Research (1)
• FCS 340 - Nutrition in Women’s Wellbeing (WS) (2)
• FCS 445 - Catering (2)
• FCS 490 - Special Studies in Family and Consumer Sciences (1-4)
• PSY 325 - Clinical and Community Interventions (4)
• PSY 345 - Group Dynamics (3)