| Course Number | Course Name | Course Description | Number of Units |
|---|---|---|---|
| HSCI 1100 |
Problem Solving Skills for Health Science |
Course covers the problem solving and critical thinking skills necessary for all higher-level Health Science courses. Students will work through problems and case studies in epidemiology, statistics, nutrient and food composition, recipe conversion, body mass index, energy intake and expenditure, and others. | 1 |
|
HSCI 1200 |
Health and Society: An Ecological and Societal Approach |
Study of the fundamental concepts of living systems and their implications in the processes of health and illness in the human organism. Major health problems are analyzed in relationship to nature and the function of health in personal, environmental, and societal aspects. Students will incorporate individual, interpersonal, and broader social factors that affect our health from an inclusive and socially responsible perspective. When combined with HSCI 1200L, this course is equivalent to the previously offered HSCI 120. Satisfies GE category B2. | 3 |
| Course Number | Course Name | Course Description | Number of Units |
|---|---|---|---|
|
HSCI 2202 |
Software Applications in the Health Sciences |
The course offers an overview and application of a variety of software applications currently utilized in health science-related programs, including but not limited to assessment, planning, program implementation and management software; statistical packages; regional and national databases; and integrated applications. Materials fee required. Formerly HSCI 273; students may not earn credit for both courses. | 3 |
|
HSCI 2625 |
Nutrition and Dietetic Professional Career Pathways |
Overview of the dietetic profession and careers in nutrition and dietetics. Topics include professional history, ethics, organizations, scope of practice, interprofessional education, and exposure to career options for registered dietitians/nutritionists (RDN) and other nutrition and dietetic-related jobs. Formerly HSCI 225; students may not earn credit for both courses. | 1 |
| Course Number | Course Name | Course Description | Number of Units |
|---|---|---|---|
|
HSCI 3601 |
Fundamentals of Human Nutrition |
Semester Prerequisite: CHEM 2060, BIOL 2230 and 2240 or consent of instructor. Quarter Prerequisite: CHEM 207, or a one-term GOB (General, Organic, Biochemistry) course, BIOL 223 and BIOL 224, or consent of instructor Impact of chemical, physiological and metabolic processes of food and nutrients on health and disease prevention. Topics include the functions, regulations, and utilization of macronutrients, micronutrients, and water; energy balance; environment and sustainability; application of nutrition standards and recommendations on health and disease prevention using science and evidence-based principles. Formerly HSCI 350; students may not earn credit for both courses. |
3 |
|
HSCI 3602 |
Lifecycle Nutrition and Assessment |
Semester Prerequisite: HSCI 3601 or consent of the instructor. Quarter Prerequisite: HSCI 350 Semester Corequisite: HSCI 3607 and HSCI 3607L Understanding of nutritional needs and assessment methods through the life cycle. Topics include relationships among environment, culture, food, and nutrition in a healthy body through different stages of life, disease prevention, and consideration for individuals with special needs. Formerly HSCI 365; students may not earn credit for both courses. |
3 |
|
HSCI 3605 |
Cultural Practices and Cuisines |
Study of world food patterns including ingredients, cooking and food preparation methods, meal patterns, and food customs of people around the world. Emphasis on understanding the culture, customs, and practices on nutrition and health. Survey of social, economical, religious, and aesthetic aspects of food, culture, and customs. Formerly HSCI 385; students may not earn credit for both courses. | 4 |
|
HSCI 3607 |
Nutrition Counseling, Assessment, and Research Applications |
Semester Prerequisite: HSCI 3601, and HSCI 2203 or Math 1201, or consent of the instructor. Quarter Prerequisite: HSCI 315, HSCI 350 and HSCI 365 or consent of instructor Semester Corequisite: HSCI 3602 and HSCI 3607L Nutrition assessment and counseling techniques as components of the Nutrition Care Process. Topics include health behavior theories, Nutrition Focused Physical Examination and Assessment, anthropometric, biochemical, dietary, and clinical assessments and interpretation of findings related to health and disease, and effective counseling techniques including motivational interviewing. Nutrition research methods and applications including quality management and improvement of nutrition services. Formerly HSCI 384; students may not earn credit for both courses. |
3 |
|
HSCI 3615 |
Food Science and Production |
Semester Prerequisite: CHEM 2050 and CHEM 2050L or consent of the instructor. Quarter Corequisite: 3615L. Quarter Prerequisite: CHEM 205 or equivalent Understanding food production, processing, sustainability, scientific principles, and their applications in the use of food ingredients in developing food products, food preparation, and consumer acceptance. Formerly HSCI 245 and HSCI 345; students may not earn credit for both HSCI 3615 and HSCI 345. |
3 |
| Course Number | Course Name | Course Description | Number of Units |
|---|---|---|---|
|
HSCI 4621 |
Foodservice Principles and Practice |
Semester Prerequisite: HSCI 3615, 3615L, and 3602 or consent of the instructor. Quarter Prerequisite: HSCI 345 and 350, or consent of instructor Semester Corequisite: HSCI 4621L Principles related to various types of quantity foodservice production systems. Production topics include sustainability, design layout and surfaces, equipment operation and maintenance, staffing needs, flow of production and efficiency, sanitation and safety, and recipe modification. Principles related to procurement include specifications for selection, purchasing, storage of quantity foods and equipment. Formerly HSCI 465; students may not earn credit for both courses. |
3 |
|
HSCI 4622 |
Foodservice Management |
Semester Prerequisite: HSCI 4621 and 4621L. Quarter Prerequisite: HSCI 465 Management principles related to foodservice facilities and systems. Topics include budget and finances, human resources, equipment, menus, federal and state regulations and mandates, leadership and management skills, labor relations, marketing, satisfaction assessment and accountability. Formerly HSCI 467; students may not earn credit for both courses. |
3 |
|
HSCI 4625 |
Dietetic Pathways and Processes |
Semester Prerequisite: HSCI 2625 and completion of 90 units. Quarter Prerequisite: HSCI 225 and senior standing in the Nutrition and Food Science program Explores different types of supervised-practice programs. Students review and start the online centralized dietetic application system (DICAS) process which includes updating resumes, writing a personal statement, and a mock interview. Understanding issues of professionalism, exploration of dietetic career pathways and volunteer opportunities to further enhance professional goals. Formerly HSCI 446; students may not earn credit for both courses. |
1 |
|
HSCI 4661 |
Human Metabolism and Nutritional Biochemistry |
Semester Prerequisite: HSCI 3602 and 3607. Quarter Prerequisite: HSCI 365 and 384 Integration and exploration of macro- and micro-nutrients in biochemical, physiological, and metabolic functions. Strong emphases on integration of metabolic and physiological effects on cellular to whole body functions and effects on the systems by different physiological states and disease processes. Formerly HSCI 441; students may not earn credit for both courses. |
3 |
|
HSCI 4662 |
Advanced Nutrition and Topics |
Semester Prerequisite: HSCI 4661. Quarter Prerequisite: HSCI 441 Integration of human metabolism with exploration of specific topics related to macro- and micro-nutrients and health and disease. Topics include nutrigenomics, effectiveness of alternative therapies and supplements, digestive health, and other relevant topics in nutrition and dietetics. Formerly HSCI 442; students may not earn credit for both courses. |
3 |
|
HSCI 4680 |
Public Health Nutrition in Dietetics |
Semester Prerequisite: HSCI 3602, HSCI 3607, and HSCI 3607L. Quarter Prerequisite: HSCI 273, 442, and 443 Public Health Nutrition for dietitians and nutritionists working in communities. Topics include disease prevention, epidemiology, public policy and advocacy, screening and assessment, grant writing, health care delivery systems, nutrition education principles, health promotion, program planning and assessment, federal, state, and local nutrition programs, and other relevant information. Formerly HSCI 445; students may not earn credit for both courses. |
3 |
|
HSCI 4681 |
Medical Nutrition Therapy I |
Semester Prerequisite: HSCI 3602, 3607, 3607L, HSCI 4661. Quarter Prerequisite: HSCI 441, HSCI 365, and HSCI 384 Semester Corequisite: HSCI 4681L Introduction to skills and knowledge necessary for nutrition and dietary interventions in disease states using the principles of medical nutrition therapy and the Nutrition Care Process. Includes pathophysiology of disease processes, nutrition assessment, diagnosis, intervention, monitoring, and evaluation to recover from disease conditions and/or to improve the quality of life. Introduction to coding and billing of nutrition and dietetics services to obtain reimbursement for services provided. Introduction to the Academy of Nutrition and Dietetics' Evidence Analysis Library. Formerly HSCI 443; students may not receive credit for both courses. |
3 |
|
HSCI 4682 |
Medical Nutrition Therapy II |
Semester Prerequisite: HSCI 4681 and 4681L. Quarter Corequisite: HSCI 4682L. Quarter Prerequisite: HSCI 443 Continuation of HSCI 4681, Medical Nutrition Therapy I. Further development of skills and knowledge for nutrition and dietary interventions in different disease states and conditions not covered in the previous course. Includes pathophysiology of disease processes, nutrition assessment, diagnosis, intervention, monitoring, and evaluation to recover from disease conditions and/or to improve the quality of life. Formerly HSCI 444, students may not earn credit for both courses. |
3 |
|
HSCI 4690 |
Senior Capstone Project |
Semester Prerequisite: student enrolled in the last semester of their program of study Capstone course for senior nutrition students. A project will serve as culminating experience and students will review course material from the last two years of the Didactic Program in Dietetic (DPD) courses. Summative exam for program assessment will be taken during the semester. Department consent required. Satisfies the General Education Writing Intensive designation. |
3 |