Program Goals
The goal of the Nutrition and Dietetics Degree, AS is to prepare students for a career in Nutrition and/or Dietetics. The competencies of this certificate are based on the knowledge section of o*Net Online Summary report for SOC code 29-2051.00 - Dietetic Technicians and 29-1031.00 - Dietitians and Nutritionists. The list below includes the courses within this certificate that substantially address each competency. This is a vocational instruction program and is therefore, aligned with the California Community Colleges mission as defined in CAL.
O*Net Skills & Knowledge
• Biology — BIOL 250, 251, 260, 261, & 270
• Psychology — PSYCH 100(H) & FN 162
• Therapy and Counseling — PSYCH 100(H)
• Mathematics — CULART 160, MATH 108, FN 162, PSYCH 100(H), CHEM 150(H), BIOL 250, 251, 260, 261, & 270
• Chemistry — CHEM 150(H), 151(H), 212(H) & FN162
• Reading Comprehension — CULART 160, MATH 108, FN 162, PSYCH 100(H), CHEM 150(H), BIOL 250, 251, 260, 261, & 270
• Active Listening — FN 098, CULART 160, MATH 108, FN 162, PSYCH 100(H), CHEM 150(H), BIOL 250, 251, 260, 261, & 270
• Critical Thinking — FN 098, CULART 160, MATH 108, FN 162, PSYCH 100(H), CHEM 150(H), BIOL 250, 251, 260, 261, & 270
• Social Perceptiveness — FN 098, CULART 160, FN 162, PSYCH 100(H), CHEM 150(H), BIOL 250, 251, 260, 261, & 270
• Writing — CULART 160, MATH 108, FN 162, PSYCH 100(H), CHEM 150(H), BIOL 250, 251, 260, 261, & 270
• Complex Problem Solving — FN 098, MATH 108, FN 162, PSYCH 100(H), CHEM 150(H), BIOL 250, 251, 260, 261, & 270
• Science — FN 162, PSYCH 100(H), CHEM 150(H), BIOL 250, 251, 260, 261, & 270
• Time Management — FN 098, CULART 160, MATH 108, FN 162, PSYCH 100(H), CHEM 150(H), BIOL 250, 251, 260, 261, & 270
The program‐level student learning objective is:
• Outline the overall nutritional needs of children and adults and develop comprehensive food plans to ensure nutritional needs are being met.
• Students know the sources and functions of macronutrients and micronutrients.
• Compare canned/packaged food products using the information on the Nutrition Facts Panel, ingredient list, and Daily Values.
• Analyze a three day dietary intake by food groups and/or by nutrients (RDA) and write recommendations based on the data gleaned from the analysis.