Center for Curriculum and Transfer Articulation
Associate in Arts, Nutrition
Major: 8115
First Term: 2019 Fall
Award Type: AA

CIP Code: 19.0504
Program Availability: CG, EM, GC, GW, MC, PC, PV, RS, SC, SM
Total Credits: 60-64
GPA: 2.0
SOC Code: Subplan 1: Dietetics:
Upon completion of a bachelor`s degree, students may pursue a career as:
29-1030.00 Dietitians and Nutritionists

Subplan 2: Human Nutrition:
Upon completion of a graduate degree, students may pursue a career as:
29-1051.00 Pharmacists
29-1021.00 Dentist
29-1071.00 Physicians Assistant
29-1062.00 Family and General Practitioners
29-1199.04 Health Diagnosing and Treating Practitioners
29-1069.09 Preventative Medicine Physicians
29-1069.00 Physicians and Surgeons

Description: The Associate in Arts (AA), Nutrition provides the first two years of a four-year curriculum for students who wish to specialize in Nutrition. Students desiring a career in nutrition as a Registered Dietitian Nutritionist (RDN) should pursue the Dietetics subplan. Following the completion of an accredited Bachelor of Science program at a university and an accredited internship, students may pursue a career in nutrition related healthcare, wellness and prevention, sports nutrition, food and nutrition management, etc. Application for the accredited internship is a highly competitive process.

The Human Nutrition subplan provides foundational nutrition principles that can be applied to other careers in healthcare. Students may choose to major in Human Nutrition, earn a bachelor degree, and then seek graduate educational programs in Physician Assistant, Medical Doctor or Physical Therapist.

Program Learning Outcomes
1. Communicate effectively orally and in writing, utilizing the vocabulary of nutritional sciences. (BIO156, BIO181, CRE101, FON100, FON125, MAT206, PSY230, [FYC], (COM))
2. Connect knowledge from the physical, biological, agricultural, and environmental sciences to the science of food and nutrition in health and disease processes. (BIO201, BIO202, BIO205, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, EXS290, FON100, FON142AB, FON241)
3. Apply food safety and food science principles in general practice. (FON100, FON142AB, FON241)
4. Evaluate socially and culturally appropriate strategies in order to respect nutritional and agricultural diverse cultures and values. (FON100, PSY101, [HU], [SB], (COM))
5. Describe and demonstrate the governance and ethics principles of food, nutrition, dietetics and health professionals. (BIO156, BIO181, BIO205, FON125, PHI213, PHI216, [FYC], [HU], [SB])
6. Locate and evaluate nutrition literature using various technologies. (CRE101, EXS290, FON100, FON142AB, FON241, MAT206, PSY230, [FYC])
7. Evaluate food systems and nutrition information based on scientific evidence. (BIO201, BIO202, CRE101, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, EXS290, FON100, MAT206, PSY101, PSY230, [FYC], [MA])
Required Courses
FON100 Introductory Nutrition 3
FON142AB Science of Food 3
FON241 Principles of Human Nutrition 3
+ BIO201 Human Anatomy and Physiology I 4
+ BIO202 Human Anatomy and Physiology II 4
+ EXS290 Introduction to Evidence Based Practice 3

+ CHM130 Fundamental Chemistry (3) AND
+ CHM130LL Fundamental Chemistry Laboratory (1) OR
+ CHM151 General Chemistry I (3) AND
+ CHM151LL General Chemistry I Laboratory (1) 4

+ MAT206 Elements of Statistics (3) OR
+ PSY230 Introduction to Statistics (3) 3
Credits: 27

MCCCD Governing Board Approval Date: January 22, 2019

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.