Foods & Nutrition

pcc.edu/programs/food-nutrition

Description

Foods and Nutrition (FN) includes the study of personal, social, environmental and cultural influences on nutrition-related health and wellbeing, from basic science of human metabolism to food justice and government policy to connections between food production and environmental impacts. Critical inquiries are made into social and economic disparities, how foods and nutrition are marketed and how nutrition recommendations are developed.
 
Students are encouraged to discuss with academic advisors how FN courses may support them to:
  • develop cultural appreciation and basic nutrition skills through practical and delicious applications via online or in-person cooking instruction, which is then completed from your home (FN 114 Cultural Food Studies);
  • meet application requirements for health-related programs such as Dental Hygiene or Nursing (FN 225 Nutrition), or for Gerontology (FN 211 Nutrition for Healthy Aging);
  • enhance pursuit of associate degrees;
  • fulfill a general education requirement for Science, Math and Computer science (FN 110 Personal Nutrition or FN 114 Cultural Food Studies);
  • transfer credits to pursue degrees in dietetics/nutrition, food science or other pursuits.

FN 110. Personal Nutrition. 3 Credits.

Explores personal food habits and beliefs. Emphasizes practical application of nutrition knowledge to enhance general health. Includes analyzing one's present diet and evaluating it according to latest nutritional guidelines. Covers science-based basic nutrition. Prerequisites: (WR 115 and RD 115) or IRW 115 or equivalent placement. Audit available.
This course fulfills the following GE requirements: Science, Math, and Computer Sci/SCI

FN 113. Everyday Cooking: Foods & Nutrition Lab. 1 Credit.

Provides an opportunity to apply foundational knowledge of food composition and nutritional values to food preparation. Explores skills in meal planning, recipe modification and basic cooking techniques. Audit available.

FN 114. Cultural Food Studies. 3 Credits.

Investigates cultural, spiritual/religious, economic, and social influences on food choices. Provides awareness and understanding of diverse populations within our society and knowledge of food customs of peoples with different ethnic backgrounds. Explores food traditions from a variety of cultures through hands-on cooking instruction. Prerequisites: (WR 115 and RD 115) or IRW 115 and MTH 20 or equivalent placement. Audit available.
This course fulfills the following GE requirements: Science, Math, and Computer Sci/SCI

FN 211. Personal & Social Frameworks for Nutrition & Healthy Aging. 3 Credits.

Provides an overview of the impact of nutrition on aging and the impact of aging on nutrient needs. Examines food access, procurement, preparation, and enjoyment using a socio-ecological framework of health and wellness. Evaluates age-associated psycho-social, economic, and environmental influences on individual food security and institutional program delivery. Emphasizes nutrition and food for healthy aging. Recommended: FN 110, PSY 236, or SOC 230. Prerequisite: (WR 115 and RD 115) or IRW 115 and MTH 20 or equivalent placement. Audit available.

FN 225. Nutrition. 4 Credits.

Introduces components of an adequate diet, nutrient availability and utilization. Analyze dietary intake and compare to current scientific guidelines. Examines peripheral factors influencing diet such as global and local issues, cultural environment, and elements of food safety. Strong background in life sciences recommended. Prerequisites: IRW 115 or (WR 115 and RD 115), and (MTH 65 or MTH 98) or equivalent placement; and BI 112 or cellular biology equivalent. Audit available.