Nutrition
What am I going to eat today? It's a question we ask ourselves daily, demonstrating the importance of nutrition in our lives.
Learning about nutrition is vital to both our current and future health and well-being. The nutrition courses offered at San Diego City College explore topics such as: where our food comes from; how they are grown and produced; how different nutrients are metabolized in our bodies; how our digestive system breaks down different elements in foods such as carbohydrates, fats, and protein; and, the long-term effects of our diet and lifestyle on longevity and our risk of chronic disease. Understanding what good nutrition means can have a profound impact on our health both individually and as a society.
San Diego City College offers an Associate in Science for Transfer Degree in Nutrition and Dietetics which can help you transfer to a four-year institution for further studies towards a bachelor's degree in nutrition. Click here for more information.
The following nutrition courses are offered:
150 Nutrition
3 units
Advisory: English 101 with a grade of "C" or better, or equivalent or Skill Level/Milestone R6 and W6; Mathematics 38 with a grade of "C" or better, or equivalent or Skill Level/Milestone M30.
This course is a study of the scientific concepts of nutrition relating to the functioning of nutrients within the human body. Emphasis is placed on nutritional needs throughout the life cycle, food sources of nutrients, and current nutritional issues. Students utilize computer technology to analyze dietary intake and evaluate nutritional status. Included is a personal dietary analysis indicating nutritional issues. This course is intended for students majoring in nutrition and all students interested in the science of nutrition. (FT) AA/AS; CSU; UC Transfer Limitation: Nutrition (NUTR) 150 and 155 combined: maximum credit, one course; C-ID NUTR 110.
153 Cultural Foods
3 units
Advisory: Limitation on Enrollment: This course is not open to students with previous credit for CACM 150.
This course examines the regional, ethnic, cultural, religious, historial, and social influences on food patterns and cuisine, as well as how food is viewed as an expression of cultural diversity. Traditional foods of geographic areas and cultures, geographic factors in food availability, global food issues, dietary habits, religious influences and an overview of nutritional problems of ethnic groups are discussed and assessed. Connection is drawn between major historical events and how and why these events affected and defined the culinary traditions of different societies. Also presented are nutrition consequences of ethnic food choices, sanitation and safety practices, and applications of food and nutrition services. This course is for students interested in a career in nutrition and dietetics, dietary service supervisor certificate, culinary, hospitality management, and those with an interest in ethnic cuisines.
170 Nutrition and Fitness
3 units
Advisory: English 47A or English 48 and English 49, each with a grade of "C" or better, or equivalent or Skill Levels/Milestones R5 and W5; Mathematics 38 with a grade of "C" or better, or equivalent or Skill Level/Milestone M30 .
This course is a practical study of sports and nutrition. Emphasis is placed on the role of nutrition and enhanced performance. Students evaluate their nutritional needs during various stages of exercise. Topics include carbohydrate loading, use of supplements, determination of body composition. This course is intended for nutrition majors, athletes and all students interested in health and fitness. (FT) AA/AS; CSU.