Programs and Courses
Food and Nutrition
- General Information
- Associate in Transfer Partnership Degree - Nutrition Major (B.S.)
- Strength, Nutrition and Personal Training - Associate in Applied Science (AAS)
- Nutrition for Fitness and Wellness Certificate
- Course Descriptions
For Information: Laura Avila
Student Goals: General Education, Career-related, Personal Interest
Food and Nutrition related careers include research, dietetics, and the various areas of the food and beverage industry. Employment of registered dietitians remains strong because of their increasing importance as members of the health care team. Opportunities in the food service industry are numerous and varied.
Food and Nutrition courses at Glendale Community College serve students who intend to major in dietetics or food service at a four-year institution, students who need these courses in preparation for other careers, and students choosing them for personal interest. Students intending to pursue a baccalaureate degree in dietetics should consult with a department advisor to plan their program.
FON241 taken with FON241LL meet the general education requirement in Natural Science [SG].
Student Goals: Transfer to Arizona State University east campus.
The Associate in Transfer Partnership Degree (ATP) is specifically developed for students who have identified Food and Nutrition (BS) as a major and are planning to transfer to Arizona State University east campus (ASUE).
The ATP degree requires a core of general education credits in the following general education categories: First-Year Composition (6 credits); Mathematics (3 credits); Natural Sciences (20 credits) and Humanities, Social and Behavioral Sciences or related area general education requirements (12 credits). Also included in the ATP Degree are the general education and the major requirements to meet the lower division requirements of the major at the baccalaureate degree-granting institution. The ATP degree must consist of at least a minimum of 60 credit hours, but not more than 64 credit hours. The ATP degrees are accessible on the following web site: http://www.dist.maricopa.edu/academic/curric/atp.php.
The ATP in Food and Nutrition does not assure admission to the specific program at the baccalaureate degree-granting institution. Students participating in the ATP degree will be treated as “native” students at the upper division institution in terms of course evaluation and course changes.
Frequent communication with community college and university advisors is the best safeguard when selecting first and second year courses. Requirements may change from year to year. Upon completion of 36 credit hours, including the 19 credit hour general education core, students are strongly encouraged to meet with a MCCCD academic advisor regarding the selection of course work to meet the 60 credit minimum.
Program Description: The Strength, Nutrition, and Personal Training Associate in Applied Science (AAS) prepares students with the knowledge and experience required to be eligible for the American College of Sports Medicine (ACSM) Health and Fitness Instructor Certification, ACSM personal trainer certification, the National Strength and Conditioning Association (NSCA) personal trainer certification, and the American Council on Exercise (ACE) personal trainer certification. This degree will provide students with a stronger educational background making them more marketable in the field of fitness and nutrition. This degree will also meet the needs of individuals with existing degrees in such fields as Exercise Physiology, Nutrition, Athletic Training and other health related disciplines. Registered dietitians, clinical exercise physiologists, personal trainers, exercise specialists, strength and conditioning specialists, coaches, athletes and others interested in acquiring knowledge in exercise, nutrition and health are also eligible for this program.
Note: Students must earn a grade of “C” or better in all courses within the program.
Required Courses: 47-48 (credits)
BPC110 Computer Usage and Applications
Series 1: Credits: 6
Series 2: Credits: 5
Series 3: Credits: 5
General Education Requirements: 25-27 (credits)
Core: (15-17 credits)
Distribution: (10 credits)
Program Description: This program will provide personal trainers and other nutrition paraprofessionals with a foundational nutrition background, in non-clinical settings. Students acquire the knowledge and skills to work in a general community setting, with a focus on improving well-being and healthy lifestyles.
Note: Students must complete Required Courses in Block One before enrolling in Block Two courses.
Note: FON100 may not be taken for credit if credit has been earned in FON100AA and/or FON100AC.
Required Courses: 23 (credits)
Students must earn a grade of “C” or better for each course listed in the Required Courses category. (+) indicates course prerequisites.
FON100 Introductory Nutrition (3) or
FON100AA Introductory Nutrition I (2) and
+ FON100AC Introductory Nutrition II (1) or
Equivalent FON course
FON140AA Food for Fun and Fitness
FON247 Weight Management Theory
PED130 Strength Fitness-Physiological Principles
and Training Techniques
+ FON100AD Nutrition Sports and Physical Activity
FON137 Nutrition Supplements
FON230 Nutrition for Special Populations
PED112 Professional Applications of Fitness Principles
PED125 Exercise Science
Course Availability: (F) Fall, (S) Spring, (D) Day, (E) Evening, (Su1) Summer 1, (Su2) Summer 2, (O) Occasionally, (+) indicates course prerequisities
Food & Nutrition (FON)
Introductory Nutrition / 3 credits 3 periods
Basic nutrition concepts for health and fitness. Emphasizes current dietary recommendations for maximizing well-being and minimizing risk of chronic disease. Focuses on use of tables, food guides, and guidelines for making healthy food choices. Includes unique nutrition needs for selected stages of the lifecycle, methods for evaluating creditability of nutrition claims, principles of vegetarian nutrition, safe and economic use of supplements, principles of energy balance, basic elements of food safety, diet for exercise and sports, and personal dietary evaluation techniques. Not for predietetics or selected other preprofessional majors. May not be taken for credit if credit has been earned in FON100AA and/or FON100AC. Prerequisites: None. (F,S,D,E)
Introductory Nutrition I / 2 credits 2 periods
Basic nutrition concepts for optimal health. Emphasizes current dietary recommendations for maximizing well-being and minimizing risk of chronic disease. Focuses on use of tables, food guides, and guidelines for making healthy food choices. Includes methods for evaluating credibility of nutrition claims, principles of vegetarian nutrition, safe and economic use of supplements, principles of energy balance, and personal dietary evaluation techniques. Not for predietetics or selected other preprofessional majors. May not be taken for credit if credit has been earned in FON100. Prerequisites: None. (O)
Introductory Nutrition II / 1 credit 1 period
Applications of nutrition guidelines to the life cycle. Focuses on unique dietary needs for pregnancy, lactation, childhood, adolescence, and geriatrics. Includes lifestyle factors that complement diet and basic elements of food safety. Prerequisites: FON100AA. (O)
Nutrition Sports and Physical Activity / 1 credit 1 period
Principles of nutrition applied to fitness, exercise, and sports. Dietary fundamentals as applied to body fuels, hydration, and other unique needs for exercise and sports. Includes dietary guidelines for weight or endurance training, glycogen loading, the pregame meal, and glycogen recovery. Emphasis on maximizing fitness, performance, and safety. Prerequisites: FON100AA, or equivalent or permission of instructor. (O)
Child Nutrition / 1 credit 1 period
Application of the principles of nutrition to the needs of infants, children, and adolescents. Prerequisites: FON100AA or equivalent. (O)
Certification in Food Service Safety and Sanitation / 1 credit 1 period
Preparation for and certification in a national food sanitation and safety program. Emphasis on food from purchasing, receiving, and storing to preparation, holding, and serving. Focuses on safe and sanitary food service facilities and equipment, employee habits and personal hygiene, and role of management in safety and sanitation. Includes time-temperature principles, foodborne illnesses, pest control, accident prevention, standards for cleaning and sanitizing, and regional regulations and standards. Prerequisites: None.
Introduction to Professions in Nutrition and Dietetics / 1 credit 1 period
Introduction to professions in nutrition and dietetics, including history, current practice, and future trends. Emphasis on the integration of nutrition and dietetics within health care systems and public policy. Highlights professional ethics, standards of practice, education requirements and areas of practice. Prerequisites: None.
Nutrition and Heart Diseases .5 credit .5 period
Overview of the anatomy of physiology of the heart. Focus on nutritional causes and treatments of heart diseases. Emphasis on the role of fat and non-fat nutrients on normal heart dynamics, disease processes, function of nutrients, fat quality, energy and weight control. Prerequisites: None.
Nutrition Supplements / 2 credits 2 periods
Discussion of supplements and their effects on metabolic enhancement. The course will be divided into three major sections: anabolic, catabolic, and energy-producing agents. Addresses current supplements on the market in order to advise the general public. Prerequisites: FON100 or permission of instructor.
Applied Food Principles / 3 credits 5 periods
Exploration and applications of scientific principles involved in food preparation; experiences with basic cooking methods; emphasis on the rationale of cooking techniques. Prerequisites: None.
Introduction to Nutrition Services Management / 3 credits 3 periods
Principles, knowledge, and techniques required for effective nutrition services management. Includes nutrition service issues in relation to health care trends, leadership skills, management theories and styles, food service manager responsibilities, and laws which pertain to nutrition service operations. Prerequisites: MAT092 or equivalent, or satisfactory score on district placement exam.
Research in Complementary and Alternative Nutrition Therapies / 3 credits 3 periods
Introduction to basic research methods and statistics as applied to complementary and alternative nutrition therapies. Emphasis on the analysis and interpretation of health-related research. Prerequisites: MAT092 or equivalent, or satisfactory score on district placement exam.
Nutrition for Special Populations / 3 credits 3 periods
Managing and understanding the nutrition needs of special populations. These populations include people who are diagnosed with heart disease, diabetes, women who are pregnant, children who are suffering from obesity, and senior adults. Prerequisites: FON100 or permission of instructor.
Principles of Human Nutrition / 3 credits 3 periods
Scientific principles of human nutrition. Emphasis on health promotion and concepts for conveying accurate nutrition information in a professional setting. Addresses therapeutic nutrition principles for treatment of common health conditions. Includes exploration of food sources of nutrients, basic metabolism of nutrients in the human body, relationship between diet and other lifestyle factors, use of supplements, current recommendations for food selection throughout the life cycle, and use of nutrition tools for planning food intake or assessment of nutritional status. Prerequisites or Corequisites: One year high school chemistry with grade of "C" or better, or CHM130 and CHM130LL, or approval of instructor. (F,S,D,E)
Principles of Human Nutrition Laboratory / 1 credit 3 periods
Laboratory experience to accompany the lecture component of FON241, through the use of modern laboratory techniques. Includes the use of spectrophotometry and anthropometrics to analyze nutritional status. Prerequisites or Corequisites: FON241.
Introduction to Medical Nutrition Therapy / 3 credits 3 periods
Introduction to fundamental principles of medical nutrition therapy. Emphasis on development and analysis of diets that fit an individual's personal and therapeutic needs. Includes strategies to promote dietary adherence and the development of educational programs for a diverse adult population. Prerequisites: FON241.
Weight Management Theory / 3 credits 3 periods
Comprehensive study of genetic, physiological, psychological, metabolic, and environmental influences on body weight. In- depth study of the theories of body weight with emphasis on distinguishing between behavioral and biological approaches. Focus on discovering successful healthful long-term weight management strategies. Prerequisites: FON100 or FON241 or permission of instructor.
Special Projects / 1-3 credits
Organized and tailored around the interests and needs of the individual student. Structured to provide an atmosphere of individualized research and study paralleled by professional expertise and guidance. Professional-type facilities and equipment available for student use. Allows the best aspects of independent study and individualized learning to be combined to maximize student development. Prerequisites: Permission of Program Director or instructor.