Nutrition
7 courses · MiraCosta College · 2026-2027 Catalog
Classes: Fall 2026
NUTR 100 Nutrition Today
- Units
- 3
- Hours
- Lecture 3 hours
- Transfers to
- CSU, UC
This course is an introduction to nutrition science, integrating concepts from anatomy, physiology, chemistry, biochemistry, microbiology, and psychology to explain the interaction between nutrients and the human body. It explores the biological basis of nutrient standards and examines the effects of nutrition, behavior, and exercise on human health and disease. Students will explore scientific inquiry—from scientific investigation, observation, and hypothesis development to evidence-based reasoning—while applying foundational principles of nutrition science. Topics include functions and sources of nutrients, nutrition guidance models, nutrition-related body systems, risks associated with excesses and deficiencies throughout the lifecycle, nutrition for fitness and athletic performance, the lack of equity in access to food and nutrition information, and food safety. Students will utilize a nutritional analysis software to evaluate their dietary intake.
NUTR 105 Human Performance and Sports Nutrition
- Units
- 3
- Hours
- Lecture 3 hours
- Transfers to
- CSU, UC (with credit limitation)
This course introduces nutrition concepts to individuals interested in sports, fitness, and health for various stages of the life cycle. It emphasizes current theories and practices related to nutrition and athletic performance. Topics include macro and micro nutrient intakes, hydration, pre- and post-event food, supplements and ergogenic aids, weight control, and body composition related to performance. The course also examines the cultural, sociological, and psychological influences related to nutrition, fitness, and athletic achievement. UC CREDIT LIMITATION: Credit for NUTR 100, NUTR 105, or NUTR 125.
NUTR 108 Cultural Aspects of Foods and Nutrition
- Units
- 3
- Hours
- Lecture 3 hours
- Transfers to
- CSU, UC
This course examines the regional, ethnic, cultural, religious, historical, and social influences on food patterns, cuisines, and health as well as how food is viewed as an expression of cultural diversity. Students discuss, sample, and assess traditional foods of geographic areas and cultures. They also explore geographic factors in food availability, global food issues, dietary habits, religious influences on food culture, and nutrition problems of various ethnic groups. The course also addresses nutrition consequences of ethnic food choices and sanitation and safety practices.
NUTR 120 Principles of Food Science with Lab
- Units
- 3
- Hours
- Lecture 2 hours, laboratory 3 hours
- Transfers to
- CSU, UC
- C-ID
- NUTR-120
This course focuses on the application of food science principles with emphasis on chemical, physical, and microbiological properties of foods, ingredient function and interaction, food science techniques, sensory analysis of food products, fresh and processed food technologies, food safety and sanitation, and nutrient and phytochemical composition of food. Students will explore scientific inquiry – from scientific investigation, observation, and hypothesis development to evidence-based reasoning – while applying scientific food principles. Students will practically apply these scientific food principles to laboratory problems in weekly experimental labs. It is the student's responsibility to purchase needed lab supplies. C-ID NUTR-120.
NUTR 125 Nutrition and Aging
- Units
- 3
- Hours
- Lecture 3 hours
- Transfers to
- CSU, UC (with credit limitation)
This course focuses on the specific nutritional needs and problems in older adults. Topics include nutritional requirements, diet modifications, body system changes, body weight issues, nutrition-related chronic diseases, barriers to proper nutrients, drug/nutrient interactions, and community resources to assist the aging population. Diet and nutritional issues related to aging in a contemporary society are examined from physiological, sociological, psychological, and economic perspectives. UC CREDIT LIMITATION: Credit for NUTR 100, NUTR 105, or NUTR 125.
NUTR 292 Internship Studies
- Units
- 0.5-14
- Corequisite
- Complete 54 hours of work per unit, paid or unpaid
- Transfers to
- CSU
This course provides students the opportunity to apply the theories and techniques of their discipline in an internship position in a professional setting under the instruction of a faculty-mentor and site supervisor. It introduces students to aspects of the roles and responsibilities of professionals employed in the field of study. Topics include goal-setting, employability skills development, and examination of the world of work as it relates to the student's career plans. Students must develop new learning objectives and/or work/intern at a new site upon each enrollment.
NUTR 299 Occupational Work Experience Education
- Units
- 0.5-14
- Corequisite
- Complete 54 hours of work per unit, paid or unpaid
- Transfers to
- CSU
This course is intended for students who are employed in a job directly related to their major or career area of interest. It allows such students the opportunity to apply the theories and skills of their discipline to their position and to undertake new responsibilities and learn new skills at work. Topics include goal-setting, employability skills development, and examination of the world of work as it relates to the student's career plans. Students must develop new learning objectives and/or work/intern at a new site upon each enrollment.