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Nutrition

Business Division

NUTR-10 NUTRITION (CAN FCS 2)
(Formerly FCSC-10) (CSU breadth area E) 3 units: 3 hours lecture.
Advisory: ENGL-A.
This course provides information on scientific concepts of nutrition relating to functioning of nutrients in basic life processes. It includes special needs during stages of the life-cycle as well as food sources of nutrients, assessment of diets, special diets for health problems, and current nutritional issues. (12/04)

NUTR-20 PRINCIPLES OF FOODS
3 units: 2 hours lecture, 3 hours lab.
Advisories: ENGL-A, ENGL-41; MATH-91; NUTR-44.
This course will study the scientific principles of food preparation techniques. Emphasis is on nutrient values of foods, food preservation, food and equipment safety and sanitation, product evaluation, and quality control. (11/04)

NUTR-26ABC INDEPENDENT STUDY IN FOODS AND NUTRITION
1-3 units: 3-9 hours lab.
Prerequisite: NUTR-20.
This course is a supervised study in the area of foods and nutrition. A special program in the student's area of interest will be planned, arranged, and carried out with approval and supervision of the instructor. Each student will submit a report or project upon completion. (3/05)

NUTR-36 NUTRITION AND FOOD SERVICE SUPERVISED FIELD EXPERIENCE
3 units: 1 hour lecture, 6 hours lab.
Prerequisite: NUTR-44. One-way corequisites: NUTR-10, NUTR-20. Advisories: ENGL-A, MATH-91.
This course is designed to help students learn problem solving and communication skills. Clinical experience and learning activities specific to food service management will be emphasized. The student is engaged in on-the-job learning activities under the supervision of a worksite supervisor and a college nutrition instructor. Learning objectives are established based on dietary service supervisor functions. Students rotate through experiences in skilled nursing facilities, schools and hospitals. Students will be required to follow dress standards required by the facility in which they work. This course is recommended at or near the completion of the Dietary Service Supervisory Program. The student who has not successfully completed the prerequisite of NUTR-44 but has passed with a "C" or higher the ServSafe Food Safety Certification should consider submitting a prerequisite challenge. Students may be required to show proof of a current negative TB clearance or other immunizations required by the clinical facility to which they are assigned. (12/04)

NUTR-39 NUTRITION FOR YOUNG CHILDREN
(Formerly FCSC-39) 3 units: 3 hours lecture.
Advisories: ENGL-A, ENGL-41, ENGL-41L.
This course offers a study of nutrients and their function with an emphasis on the needs of children -- birth through adolescence. Cultural and socioeconomic influences on food practices, and methods of teaching good nutrition to children will be covered. Emphasis will be on improving the nutritional status of children. This course is designed for Early Childhood Education majors to fulfill state requirements for a Children's Learning Center permit. The course is also for parents who wish to become more knowledgeable about nutrition for their children and for food service workers in child care programs. (12/04)

NUTR-40 MENU PLANNING
(Formerly FCSC-40) 3 units: 3 hours lecture.
Advisories: ENGL-81, ENGL-84; NUTR-10 or NUTR-39.
This course covers principles of menu planning for a variety of food services including child, school, and elder care, and restaurants. Emphasis is on development, types and uses, organization and significance of the menu, and cost and pricing of menu items. (12/04)

NUTR-41 INFANT AND TODDLER FEEDING
1 unit: 1 hour lecture.
Advisories: ENGL-A, ENGL-41.
This class focuses on feeding infants beginning at birth with breast milk, formulas, and first foods, and progresses to textures and foods appropriate for the toddler. The course focuses on how to feed a baby, prevent baby bottle tooth decay, and choking prevention. Students will learn about appropriate snacks, food safety aspects, and food preparation. Finally, students will have the opportunity to design a menu meeting the Child Care Food Program Guidelines. This course is recommended for ECE majors. (11/04)

NUTR-42 QUANTITY FOOD PREPARATION
(Formerly FCSC-42) 3 units: 2.5 hours lecture, 1.5 hours lab.
Advisories: ENGL-A; MATH-91; NUTR-20 or some experience in food preparation, NUTR-44.
This quantity food service course is designed for child care, school food service, catering, and elderly care programs. This class includes food production, use of small and large equipment, sanitation and safety, record keeping, work improvement, the supervisor's role, communication, and nutrition for quantity food preparation. (12/04)

NUTR-43 CHILDREN AND WEIGHT CONCERNS
1 unit: 1 hour lecture.
Advisories: ENGL-A, ENGL-41.
This course is designed to provide an overview of the problem of childhood obesity. Students will explore reasons for the recent epidemic in our country and review the trends. Factors including pressure by the media and the connection to eating disorders will be studied. Finally, students will look at th role of the family, school, and community in addressing childhood obesity. This course is recommended for ECE students. (11/04)

NUTR-44 FOOD SAFETY AND SANITATION
2 units: 2 hours lecture.
Advisories: ENGL-A, ENGL-41.
This course offers basic principles of personal and institutional sanitation and application of these principles to food preparation, sanitation, food allergies, HACCP, and sanitary facilities including accident prevention, regulations, and pest management. An emphasis is placed on the supervisor's role in maintaining high standards for these principles. This course meets the California Health and Safety Code and training for certification requirements for food handlers. (11/04)

NUTR-70A-ZZ SPECIAL TOPICS IN FOODS AND NUTRITION
(Formerly FCSC-70A-ZZ) 1-3 units: 1-3 hours lecture, 0-9 hours lab. Prerequisite/advisory: None.
This is a course designed to address special topics in Foods and Nutrition to meet current needs of students. Specific classes will be offered to help them cope with the rapidly-changing environment and its effect on everyday living. (12/04)


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