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Nutrition and Foods

Overview Degrees/Certificates Courses

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

Degrees and Certificates Offered

A.S.-T. in Nutrition and Dietetics
Dietary Manager/Dietary Service Supervisor Certificate

Dean Narinedat Madramootoo
Department Chair Susan Chou
Phone (916) 484-8902

Associate Degree for Transfer

A.S.-T. in Nutrition and Dietetics

The Associate in Science in Nutrition and Dietetics for Transfer degree provides students with a major that fulfills the general requirements of the California State University for transfer. Students with this degree will receive priority admission with junior status to the California State University system. The Associate in Science in Nutrition and Dietetics for Transfer (AS-T) degree may be obtained by the completion of 60 transferable, semester units with a minimum 2.0 GPA, including (a) the major or area of emphasis described in the Required Program outlined below (earning a C or better in these courses) and (b) either the Intersegmental General Education Transfer Curriculum (IGETC) or the California State University General Education Breadth Requirements.

Catalog Date: August 1, 2023

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
CHEM 401	General Chemistry II (5)
CHEM 420	Organic Chemistry I (5)
or CHEM 423	Organic Chemistry - Short Survey (5)
PSYC 330	Introductory Statistics for the Behavioral Sciences (3)
or STAT 300	Introduction to Probability and Statistics (4)
A minimum of 3 units from the following:		3
ACCT 301	Financial Accounting (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)
POLS 301	Introduction to Government: United States (3)
POLS 481	Introduction to Government: United States - Honors (3)
SOC 300	Introductory Sociology (3)
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, WIC programs, Meals on Wheels, health clubs, weight management clinics, community wellness centers, food companies, contract food management companies, and food distribution companies.

Certificate 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 certificate program meets the California State Department of Health Service’s requirements for certification.

Catalog Date: August 1, 2023

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. Assist 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. Ensure that food 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. This includes 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.

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, 2023

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.

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, 2023

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.

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, 2023

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.

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, 2023

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.

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, 2023

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.

NUTRI 294 Topics in Nutrition and Foods

Units:0.5 - 4
Hours:9 - 54 hours LEC
Prerequisite:None.
Catalog Date:August 1, 2023

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.

NUTRI 295 Independent Studies in Nutrition and Foods

Units:1 - 3
Prerequisite:None.
Catalog Date:August 1, 2023

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, 2023

This is the experimental courses description.

NUTRI 300 Nutrition

Units:3
Hours:54 hours LEC
Prerequisite:None.
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
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, 2023

This course is an in-depth study of the essential nutrients and their functions, and the chemical compositions of foods and their utilization in the body. It includes discussion of the nutritional values of foods, current topics in nutrition, and an individual's nutrition needs throughout the life cycle.

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, 2023

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.

NUTRI 305 Nutrition for Health

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.
Transferable:CSU
General Education:AA/AS Area III(b)
Catalog Date:August 1, 2023

This course presents a study of nutrition and fitness designed to increase an awareness of food, nutrition, and physical activity and their interrelationships. Topics include diet selection and food preparation. This course is designed for those interested in general wellness.

NUTRI 307 Nutrition for Fitness

Same As:KINES 402
Units:2
Hours:36 hours LEC
Prerequisite:None.
Transferable:CSU
Catalog Date:August 1, 2023

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.

NUTRI 310 Cultural Foods of the World

Units:3
Hours:54 hours LEC
Prerequisite:None.
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLW 340.
Transferable:CSU; UC
General Education:AA/AS Area V(b); AA/AS Area VI; CSU Area D7; Cal-GETC Area 4 (effective Fall 2025); IGETC Area 4G
Catalog Date:August 1, 2023

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.

NUTRI 320 Children's Health, Safety and Nutrition

Same As:ECE 415
Units:3
Hours:54 hours LEC
Prerequisite:None.
Advisory:Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
Transferable:CSU
C-ID:C-ID ECE 220
Catalog Date:August 1, 2023

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.

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, 2023

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.

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; Cal-GETC Area 4 (effective Fall 2025); IGETC Area 4
Catalog Date:August 1, 2023

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.

NUTRI 495 Independent Studies in Nutrition and Foods

Units:1 - 3
Hours:54 - 162 hours LAB
Prerequisite:None.
Transferable:CSU
Catalog Date:August 1, 2023

NUTRI 499 Experimental Offering in Nutrition and Foods

Units:0.5 - 4
Prerequisite:None.
Transferable:CSU
Catalog Date:August 1, 2023

This is the experimental courses description.