Nutrition and Foods, Minor

In addition to University Requirements:

• Complete individual plan requirements.

Students may be able to use some courses to meet more than one requirement. Contact your advisor for details.

No more than fifty percent of the units used to satisfy minor requirements may be used to satisfy major requirements.

Purpose Statement

The minor in Nutrition & Foods prepares students with diverse career interests to integrate nutrition and food selection and preparation knowledge as it applies to health promotion and disease prevention, fitness & wellness, physical performance, clinical settings and public health programs. Students learn, evidence-based methods and develop experience-based knowledge that supports an overall holistic approach to health that includes the ability to not only understand disease processes (NTS 250 Food is Medicine; NTS 356 Nutrition & Disease) but also be able to prepare foods in a manner that will be health predicting and disease reversing that takes into consideration cultural and environmental factors (HA 243 Foundations in Kitchen Operations; NTS 335 Culinary Arts for Health; NTS 435 Global Nutrition & Foods; ENV 181 Environmental Sustainability).  Some of these courses will occur in hands-on labs.
 
There is an increasing demand for professionals prepared to manage and treat diseases in a holistic manner with lifestyle measures as well as be able to educate individuals to be self-efficient. All of these courses have an application component that will provide students with a learning laboratory experience to improve student self-efficacy.   
 
Students majoring in medical, health and wellness related fields (such as Public Health, Fitness Wellness, Physical Education, Nursing, Exercise Science, Hotel and Restaurant Management, and Biomedical Sciences) will complement their careers with this minor. At the completion of this minor, students will be able to demonstrate the skills necessary for successfully addressing the specific needs of various populations in relation to disease risk, be able to educate individuals on shopping techniques and skills, and choose food and menus that are specific to cultural preferences.

Student Learning Outcomes

Nutrition & Foods Minor
 

1. Identify and explain nutrients in food and the nutrient specific functions in maintaining health, preventing disease, deficiency and the interaction between the human body’s systems.
2. Complete nutrient analysis of a personal food diary and set goals for personal health.
3. Apply knowledge of food-based solutions (including phytochemicals, functional foods, nutritional supplements) to health promotion and prevention of disease.
4. Prepare foods, recipes and meal plans that apply complementary and integrative nutrition principles.
5. Develop an educational session or program/educational strategy for a target population.
6. Apply principles of menu planning and food presentation.
7. Demonstrate knowledge of and is able to manage food preparation techniques.
8. Demonstrate understanding of the etiology, diagnosis criteria, treatment and nutrition and food therapy for disorders of the human body including cardiovascular disease, diabetes, metabolic syndrome, gastro-intestinal, eating disorders, skeletal (bone), endocrine system, hematology, pulmonary, renal disease, cancer, auto-immune disease and genetic metabolic diseases.
9. Prepare individualized food/meal plans as intervention that consider nutritional assessment, cultural and socio-economic influences, disease diagnosis and medical treatment.
10. Observe various social customs and food patterns and associated health status.
11. Develop effective strategies to engage populations in promotion of nutritional well-being.

1. Demonstrate proper hygienic practices for food supply, preparation, consumption and storage.
2. Describe techniques that can be used to monitor quality of raw ingredients and final products.
3. Prepare foods, recipes and meal plans that apply complementary and integrative nutrition principles.
4. Develop an educational session or program/educational strategy for a target population.
5. Apply principles of menu planning and food presentation.
6. Demonstrate knowledge of and is able to manage food preparation techniques.
7. Observe various social customs and food patterns and associated health status.
8. Articulate challenges of current food supply and production, sustainable food practices, geo-diversity for food supply and demand and its impact on nutrition and health.
9. Describe the issues and conditions that affect the availability and quality of food in the global market.

Minor Requirements

• Take the following 18 units with a Grade of "C" or better in each course:

  • NTS 135 (3 units)
  • Select either the Nutrition and Foods Track or the Global and Sustainable Foods Track.
    • Nutrition and Foods Track (15 units)
      • HS 200 (3 units)
      • Choose from: NTS 235, NTS 250, NTS 255, NTS 335, NTS 356, NTS 415, NTS 425, NTS 435, NTS 450 (12 units)
    • Global and Sustainable Foods Track (15 units)
      • ENV 181, (3 units)
      • NTS 235, NTS 255, NTS 335, NTS 435 (12 units)

• This minor is not available to students completing the Health Sciences - Nutrition and Foods BS. 

• Be aware that some courses may have prerequisites that you must also successfully complete. For prerequisite information, click on the course or see your advisor.