Nutrition and Dietetics, Associate in Science for Transfer (AS-T)
Program Overview
Nutrition and Dietetics, Associate in Science for Transfer (AS-T)
Overview
The Associate in Science for Transfer degree in Nutrition and Dietetics (AS-T in Nutrition and Dietetics) offers students basic knowledge in microbiology, human anatomy and physiology, chemistry and nutrition. Students learn about chemicals and nutrients in food and their effects on the human body and the world. The study of Nutrition provides a broad foundation in a practical and personally applicable exposure to a variety of scientific areas of nutrition such as chemistry, biochemistry, microbiology, anatomy, physiology, and biology. Popular topics include microbial pathogens, environmental contaminants, nutrigenomics, macronutrient balance, energy metabolism, obesity, global issues, biochemistry of exercise, and micronutrient and phytochemical utilization. Students in the program learn how the scientific method and process contributes to nutritional requirements and how nutrients function from a cellular to more practical level, and then apply this knowledge to their own health. The program also helps students understand the role of nutrition in disease prevention throughout the lifecycle and as an impact on society as a whole.
Requirements
- Complete all of the following:
- All Department Requirements listed below with a “C” or better or "P" in each course.
- IGETC-CSU or the CSU GE Breadth pattern.
- A total of 60 CSU transferable semester units.
- Maintain a minimum cumulative CSU transferable GPA of 2.0.
- A minimum of 12 units through SBCC.
Course List
| Code | Title | Units |
|---|---|---|
| Department Requirements | ||
| Required Core | ||
| BMS 128 | Human Nutrition | 3 |
| BMS 157 | General Microbiology | 4 |
| or BMS 127 | Medical Microbiology | |
| CHEM 155 | General Chemistry I | 5 |
| PSY 100 | General Psychology | 3-4 |
| or PSY 100H | General Psychology, Honors | |
| List A - Complete two courses from the following: | 8-10.3 | |
| BMS 107 | Human Anatomy | |
| or BMS 108 | Human Physiology | |
| CHEM 156 | General Chemistry II | |
| CHEM 211 & CHEM 221 | Organic Chemistry I and Organic Chemistry Laboratory I | |
| MATH 117 | Elementary Statistics | |
| or PSY 150 | Statistics for the Behavioral Sciences | |
| or SOC 125 | Introduction to Statistics in Sociology | |
| List B - Complete one course from the following: | 3-5 | |
| ACCT 230 | Financial Accounting | |
| ANTH 103 | Introduction To Cultural Anthropology | |
| BIOL 100 | Concepts Of Biology | |
| BIOL 101 | Plant Biology | |
| BIOL 102 | Animal Biology | |
| BIOL 103 | Cell and Molecular Biology | |
| BIOL 140 & BIOL 141 | Principles of Biology and Biology Laboratory | |
| BLAW 101 | Business Law | |
| BLAW 110 | Legal Environment of Business | |
| CA 204 | Advanced Restaurant and Culinary | |
| CHEM 101 | Introductory Chemistry | |
| CHEM 104 | Fundamentals Of General, Organic And Biological Chemistry | |
| CIS 101 | Introduction to Computers and Information Systems | |
| COMM 121 | Interpersonal Communication | |
| or COMM 121H | Interpersonal Communication, Honors | |
| COMM 131 | Fundamentals Of Public Speaking | |
| or COMM 131H | Fundamentals Of Public Speaking, Honors | |
| COMM 151 | Intercultural Communication | |
| COMM 171 | Mass Media and Society | |
| COMM 235 | Argumentation and Debate | |
| COMP 101 | Introduction to Computer Applications | |
| ECE 120 | Child Growth and Development/Educators | |
| ECON 101 | Microeconomics | |
| ECON 102 | Macroeconomics | |
| ENG 110 | Composition and Reading | |
| or ENG 110H | Composition and Reading, Honors | |
| ENG 111 | Critical Thinking and Composition Through Literature | |
| or ENG 111H | Critical Thinking and Composition Through Literature, Honors | |
| HE 103 | Responding to Medical Emergencies | |
| JOUR 101 | Reporting/Writing I | |
| MATH 130 | Calculus for Biological Sciences, Social Sciences and Business I | |
| MATH 131 | Calculus For Biological Sciences, Social Sciences And Business II | |
| MATH 137 | College Algebra | |
| MATH 150 | Calculus with Analytic Geometry I | |
| MATH 160 | Calculus with Analytic Geometry II | |
| PHIL 111 | Critical Thinking And Writing In Philosophy | |
| PHOT 109 | Introduction to Photography | |
| PHOT 209 | Intermediate Photography and Lighting | |
| PHYS 105 | General Physics | |
| PHYS 106 | General Physics | |
| PHYS 110 | Introductory Physics | |
| PHYS 111 | Introductory Physics | |
| POLS 101 | American Government And Politics | |
| PSY 140 | Child Development | |
| PSY 145 | Human Development | |
| SOC 101 | Introduction To Sociology | |
| or SOC 101H | Introduction to Sociology, Honors | |
| Total Units | 26.00-31.30 |
Learning Outcomes
- Evaluate personal energy and nutrient requirements and food sources using current dietary and nutrition assessment tools.
- Explain the physiological processing of nutrients in relation to energy balance, metabolism and physical activity.
- Evaluate the impact of socioeconomic variables on food safety, food choices, food beliefs, and disease risk.
- Identify dietary and lifestyle modifications for improving health throughout growth, development and aging.
- Evaluate how human populations impact and are impacted by nutrition, food choices, and its relationship to disease.
Recommended Sequence
Students are advised to meet with an academic counselor to discuss the best combination of courses to take for the AS-T and to meet the requirements of the transfer institution to which they are intending to transfer.
Program Outline
Degree Overview:
Overview
The Associate in Science for Transfer degree in Nutrition and Dietetics (AS-T in Nutrition and Dietetics) offers students basic knowledge in microbiology, human anatomy and physiology, chemistry and nutrition. Students learn about chemicals and nutrients in food and their effects on the human body and the world. The study of Nutrition provides a broad foundation in a practical and personally applicable exposure to a variety of scientific areas of nutrition such as chemistry, biochemistry, microbiology, anatomy, physiology, and biology. Popular topics include microbial pathogens, environmental contaminants, nutrigenomics, macronutrient balance, energy metabolism, obesity, global issues, biochemistry of exercise, and micronutrient and phytochemical utilization. Students in the program learn how the scientific method and process contributes to nutritional requirements and how nutrients function from a cellular to more practical level, and then apply this knowledge to their own health. The program also helps students understand the role of nutrition in disease prevention throughout the lifecycle and as an impact on society as a whole.
Objectives
Students with degrees in nutrition and dietetics find employment within a wide range of organizations, such as medical facilities, research labs, government agencies, universities, pharmaceutical companies, and the food industry. This degree is also an excellent preparation for students planning to continue training in medicine, public health and/or other allied health sciences.
Program Description
The Associate in Science for Transfer degree in Nutrition and Dietetics provides students with the foundational knowledge necessary to make a successful transition into a Baccalaureate Degree at any of the CSU campuses. The Associate Degree for Transfer (AA-T or AS-T) is a special degree offered at California Community Colleges. Students who earn an AA-T or AS-T degree are guaranteed admission to a campus within the California State University (CSU) system in a similar major, although not necessarily to a specific campus. Students who complete an AA-T or AS-T are given priority consideration when applying to a particular program that is similar to the student’s community college major and will be given a special GPA advantage when applying to CSU impacted campuses or majors.
Careers:
Students with degrees in nutrition and dietetics find employment within a wide range of organizations, such as medical facilities, research labs, government agencies, universities, pharmaceutical companies, and the food industry. This degree is also an excellent preparation for students planning to continue training in medicine, public health and/or other allied health sciences.
