Page 170 of Antelope Valley College 1995-1996 Catalog by Antelope Valley Community College Lancaster California

168 Nutrition and Foods CHEM 12A, 12AL, Organic Chemistry/ MICRO 1, General Microbiology (5) NF 1, Nutrition (3) NF 3, Principles of Food Preparation (3) PHYSIO 1, General Human One course from CT 2 or CT 11R2 (3) Lab (5) Physiology (4) Electives (6 units) choose from: BUS 18A, Business Law (3) CIS 40, Introduction to Computer JOUR 5/SPCO 5, Introduction to Mass JOUR 8R3, Newswriting and Information Science (3) Communication (3) Reporting (3) Dietetics and Food and Nutrition: ANTHRO 2, Introduction to Cultural Anthropology (3) or SOC 1, Introduction to Sociology (3) BIOL 1, 1L, General Biology/Lab (4) CHEM 2A, 2AL, 2B, 2BL, Introductory CHEM 12A, 12AL, Organic Chemistry/ ENGL 1A, Freshman Composition (3) MICRO 1, General Microbiology (5) NF 3, Principles of Food Preparation (3) PHYSIO 1, General Human PSYCH 1, General Psychology (3) SPCO 1, Introduction to Public Chemistry/Lab (9) Lab (5) Physiology (4) Speaking (3) NOTE: This information is based on the 1992 94 articulation agreement. NOTE: Requirements may vary at other institutions. Check the appropriate catalog(s) and consult a counselor. Nutrition and Foods Courses NF 1 *NUTRITION 3 units 3 hours weekly Prerequisite: Eligibility for ENGL 51BR2. Advisory: Eligibility for ENGL 50BR4. This course is designed to develop an understanding of basic nutrition for healthy individuals and an appreciation of the relationship between sound nutritional food patterns and physical, mental, and emotional health. Discussion on recent developments in nutrition, food fads and fallacies as well as valid sources of nutritional information are included. (CSU, AVC) NF 2 *NUTRITION AND FOOD FOR CHILDREN 3 units 3 hours weekly Prerequisite: Eligibility for ENGL 51BR2. Advisory: Eligibility for ENGL 50BR4. Nutrition issues relating to the basic nutritional needs of children from the prenatal period through adolescence and integration with the overall developmental goals for children. Identification of nutrients in food as they affect behavioral patterns, learning abilities, physical stamina and growth. Emphasis on meal planning for various age groups in child care facilities, and federal, state and local regulations. Recommended for students in Child Education Certificate Program. See Child and Family Education section of this catalog. (CSU, AVC) NF 3 *PRINCIPLES OF FOOD PREPARATION 3 units 5 hours weekly Prerequisite: Eligibility for ENGL 51BR2. Advisory: Eligibility for ENGL 50BR4. An introduction to the chemical, physical, and nutritional properties of foods and changes which occur during processing, storage, and preparation. Emphasis will be placed upon scientific principles influencing preparation, recognizing acceptable products as well as how to produce them, and the ability to recognize the reasons for failure to achieve acceptable standards. Food principles will be studied and then practically applied to laboratory problems. Where applicable, standards of home processed foods will be compared to pre-processed foods. This course is suggested for home economics majors, homemakers, and those interested in developing nourishing and satisfying food products of high quality. (CSU, AVC) NF 4 *CONCEPTS IN NUTRITION: NEW DEVELOPMENTS 1 unit 18 hours total Prerequisite: Eligibility for ENGL 51BR2. Advisory: Eligibility for ENGL 50BR4. Survey course designed to study areas of research and controversy in the field of nutrition. Focus of this component will be the study of sports nutrition, nutrition and cardiovascular disease, megavitamin therapy, fast food eating, food additives and the politics of food. (CSU, AVC) NF 50 *FOREIGN FOODS 2 units 3 hours weekly Advisory: Eligibility for ENGL 50BR4 and ENGL 51BR2. Study of culture and home life of foreign countries with emphasis on their food customs. Course includes preparation of food characteristic to the countries studied. (AVC) NF 53 *FOOD AND THE CONSUMER 1 unit 18 hours total Advisory: Eligibility for ENGL 51BR2. A mini-course in various aspects of food management including: Food purchasing, food budgeting, food storage, and low-cost menus. (AVC) NF 54 *CONSUMER ECONOMICS 1 unit 18 hours total Advisory: Eligibility for ENGL 51BR2. A mini-course covering aspects of consumer education in the following areas: management of family finances, resources and services for the consumer, housing, food and nutrition, clothing. The course

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