{
  "college": "chabot-college",
  "edition": "2026-2027",
  "departmentName": "Biological Sciences",
  "id": "nutrition-and-dietetics-associate-in-science-for-transfer",
  "name": "Nutrition and Dietetics",
  "award": "Associate in Science for Transfer",
  "department": "biological-sciences",
  "sourceUrl": "https://chabot.curriqunet.com/catalog/iq/4077/4078/6084/6114/6120",
  "blocks": [
    {
      "kind": "text",
      "markdown": "#### Description\n\nThe Associate in Science in Nutrition and Dietetics for Transfer degree is designed for prospective California State University (CSU) transfer students who are preparing for careers in the field of Nutrition and Dietetics such as a Registered Dietitian Nutritionist (RDN), food scientist, Nutritionist, Licensed Nutritionist, Dietetic Technician Registered (DTR), and other nutrition and dietetics professionals. Students in the program learn how the scientific method and process contributes to nutritional requirements and how nutrients function from a cellular level. Students can apply this knowledge to their health, and the health of their families and communities at large. The program also helps students understand the role of nutrition in disease prevention throughout the life cycle and as an impact on society as a whole. Completion of the Nutrition and Dietetics degree will provide a streamlined pathway for transfer to a CSU campus with a Nutrition Science program or similar. Completion requirements: completion of 60 semester units or 90 quarter units of degree-applicable courses, minimum overall grade point average of 2.0, minimum grade of “C” (or “P”) for each course in the major and general education, and completion of the Cal-GETC general education pattern.\n\n#### Program Learning Outcomes\n\nUpon the successful completion of this program, students should be able to:\n\n1.  Explain rationale for nutrient intake recommendations across the lifespan.\n2.  Demonstrate an understanding of nutrition and health information using the scientific method, scientific research and established knowledge.\n3.  Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.\n4.  Develop strategies to educate individuals about chronic, preventable diseases, with a strong dietary component, that are most commonly found in our society, and aid in decreasing the spread of such diseases, increasing quality and length of life to individuals in our communities."
    },
    {
      "kind": "courselist",
      "rows": [
        {
          "type": "course",
          "code": "CHEM 1A",
          "title": "General College Chemistry I (Active)",
          "units": "5",
          "indent": false
        },
        {
          "type": "course",
          "code": "CHEM 1B",
          "title": "General College Chemistry II (Active)",
          "units": "5",
          "indent": false
        },
        {
          "type": "course",
          "code": "BIOS 44",
          "title": "Microbiology (Active)",
          "units": "5",
          "indent": false
        },
        {
          "type": "course",
          "code": "NUTR 1",
          "title": "Introduction to Nutrition Science (Active)",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "PSYC C1000",
          "title": "Introduction to Psychology (Active)",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "BIOS 42",
          "title": "General Human Anatomy (Active)",
          "units": "5",
          "indent": false
        },
        {
          "type": "course",
          "code": "BIOS 43",
          "title": "Human Physiology (Active)",
          "units": "5",
          "indent": false
        },
        {
          "type": "course",
          "code": "CHEM 12A",
          "title": "Organic Chemistry I (Active)",
          "units": "5",
          "indent": false
        },
        {
          "type": "course",
          "code": "STAT C1000",
          "title": "Introduction to Statistics (Active)",
          "units": "4",
          "indent": false
        },
        {
          "type": "course",
          "code": "PSY 5",
          "title": "Introductory Statistics for the Behavioral and Social Sciences (Active)",
          "units": "4",
          "indent": false
        },
        {
          "type": "course",
          "code": "BIOS 41",
          "title": "Fundamentals of Biology for Health Sciences (Active)",
          "units": "4",
          "indent": false
        },
        {
          "type": "course",
          "code": "ECON C2001",
          "title": "Principles of Microeconomics (Active)",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "ECON C2002",
          "title": "Principles of Macroeconomics (Active)",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "SOCI 1",
          "title": "Principles of Sociology (Historical)",
          "units": "3",
          "indent": false
        },
        {
          "type": "total",
          "text": "Total",
          "units": "60"
        }
      ]
    },
    {
      "kind": "text",
      "markdown": "#### Other Information\n\nDiscipline: Health & Wellness\n\nProgram Control Number: 39284\n\nTOP Code: 130600 - Nutrition, Foods and Culinary Arts\n\nCIP Code: 19.0501 - Foods, Nutrition, and Wellness Studies, General"
    }
  ]
}