NUTR 50 DIETETIC SERVICES INTERNSHIP 
3 Units
Nutrition 50 is a discipline-specific course‚ which allows students to earn 3.0 units for a structured‚ supervised off -campus internship under the supervision of a faculty advisor. It is designed to provide students with appropriate preparation and a hands on work experience in the supervision and management of the food services operations in long term and acute health care facilities such as hospitals‚ convalescent and nursing homes. The purpose of this class is to enhance students’ knowledge‚ skill levels‚ and professional competency in the career of dietetic services supervision. This course is recommended for the self-motivated student‚ and requires faculty advisor approval to register
Note: This course is Pass/No Pass only.
Laboratory 9 hours.
Prerequisite: CULIN 111 and 113; NUTR 114 and 118 (NUTR 118 can be taken concurrently). Recommended Preparation: ENGL 100 or ESL 141.

NUTR 114 NUTRITION AND MENU PLANNING (Formerly CULIN 114)
3 Units
Nutrition 114 examines nutrition guidelines for health maintenance and disease prevention and their relation to quantity food preparation and menu planning. The course emphasizes the development and marketing of healthy recipes and menus for various institutional food service operations, including restaurants, hotels, schools, and hospitals. Topics include alternative ingredients and food preparation techniques to preserve or increase the nutritive value and acceptance of foods.
Lecture 3 hours.
Recommended Preparation: Nutrition 125 and eligibility for English 101.

NUTR 118 DIETARY HEALTH CARE
3.0 Units
Nutrition 118 is a study of the functions of a health care facility’s dietary department and its policies, procedures, and the management of its food service operations. Consideration is given to appropriate menus for various age groups and disease conditions, accommodation of therapeutic diet prescriptions and special needs, standards of tray service, patient satisfaction, regulatory agency guidelines, and general organizational and operational issues.
Lecture 3 hours.
Prerequisite: CULIN 111 and NUTR 114, or equivalent.
Recommended preparation: Eligibility for ENGL 101

NUTR 125 ELEMENTS OF NUTRITION (Formerly CULIN 125)
3 Units
Nutrition 125 presents an overview of the many aspects of nutrition, including current dietary trends and related food and nutrition controversies, the nutritive processes of the body, the functions, utilization, food sources, and recommended allowances of nutrients. It emphasizes the USDA Dietary Guidelines for Americans, as well as the general principles of eating for optimal health and disease prevention, supported by scientific research.
Lecture 3 hours.
Recommended preparation: Eligibility for English 101
Transfer credit: CSU, UC, USC (CAN H EC 2)

NUTR 201 CERTIFIED DIETARY MANAGER (CDM) BOARD EXAM REVIEW
3 Units
Nutrition 201 provides students with information‚ resources and insights to facilitate their preparation for the national credentialing examination for dietary managers in health care institutions. Topics cover the five competency areas included in the Certified Dietary manager (CDM) Board exam‚ namely: Nutrition‚ Foodservice‚ Personnel and Communications‚ Sanitation and Food Safety‚ and Business Operations.
Note: This is a Pass/No Pass only.
Lecture 2 hours.
Recommended Preparation: Dietetic Services Supervisor (DSS) Certificate and ENGL 100 or ESL 141