Nutrition and Foods

Associate in Science Degree (AS)

Nutrition and Foods Program Contacts

Nutrition and Foods Program Links

View & Download Official Catalog Programs and Course Listings of this Department

Sacramento City College’s Family and Consumer Science Department offers a rigorous nutrition degree program that is broad enough to prepare the student for further study in a variety of nutrition areas including: nutrition science research, food science and technology, dietetics, industry, and many other exciting nutrition-related fields. 

All students must complete the Required Program plus either the CSU Path or the UC Path. 

It is important to note that each four-year college or university has slightly different requirements for transfer so it is critical for students interested in this major to map out their academic plan with a counselor.

Upon completion of this program, the student will be able to:

  • demonstrate independent learning and effective communication skills.
  • explain the principles of nutrition and its affects on health.
  • assess the various sources of nutrition information and demonstrate where to find reliable nutrition information.
  • analyze a diet for adequacy, balance and moderation.
  • demonstrate an understanding of the relationships between chemistry, biology and nutrition.

Associate in Science Degree (AS)

The Associate in Science Degree may be obtained by completion of the required program, plus general education requirements, plus sufficient electives to meet a 60-unit total. See SCC graduation requirements. Students planning to transfer should meet with a college counselor to identify required courses and develop an educational plan. It is strongly recommended that students complete the CSUGE or IGETC requirements for transfer.

Sequence of courses: Students may take courses in any order that they choose but should check prerequisites.

Goals

The goals of Nutrition and Foods programs are to:
  • Provide Nutrition and Foods curriculum to prepare students for employment in the private and public sector.
  • Provide sequential articulated core courses to facilitate student transfer to other educational institutions and prepare individuals for advanced study in traditional, non-traditional and high technology fields in order to interface with a global economy.
  • Provide educational opportunities for retraining individuals for re-entry into the job market, utilizing their abilities and identifying transferable skills.
  • Provide lifelong learning, consumer information and skills, continuing and adult education for career advancement, professional development, and as an option to fulfill a requirement for General Education.
  • Promote the integration and cooperation of all 1300 TOP Code programs.
  • Ensure equal access to Nutrition and Foods education for all students especially those who are underrepresented: academically and economically disadvantaged, limited English proficient, diverse and/or disabled.
  • Promote gender balance through recruiting and enrolling nontraditional students and avoiding stereotypes and bias in instruction and instructional materials.
  • Develop relevant competencies that include soft skills to meet career goals and lead to job readiness and placement.
  • Provide experiences that are consistent with current industry standards.
  • Provide an environment that promotes critical thinking, creativity, teamwork, and understanding of social, organizational and technological systems.
  • Provide an educational component for other programs such as hospitality, health careers, fitness, wellness, child development, family studies, gerontology, and life management.
  • Enhance the partnership between the Nutrition and Food Science program with industry to incorporate on-site educational opportunities and resource utilization.
  • Enhance the transfer and partnerships between the Nutrition and Food Science program, secondary schools and private and public universities.
  • Promote Nutrition and Food courses as options to fulfill a multicultural requirement for the General Education curriculum.
  • Provide alternative delivery systems designed to meet the changing needs of individuals and organizations within the community.
  • Promote Nutrition and Food Science courses as options to fulfill science requirement for the general education curriculum (CCC, CSU, UC).
  • Provide off-campus and outreach instruction including alternative delivery systems designed to meet the changing needs of individuals and organizations within the community.
  • Promote student participation in professional and community service groups and organizations.
  • Provide appropriate professional development opportunities for faculty, administrators and other career technical education program staff including secondary and university partners to improve the relevance and quality of instruction.