# Foods & Nutrition (FN) courses Orange Coast College · 2026-2027 Catalog · 13 courses Source: https://catalog.cccd.edu/orange-coast/course-descriptions/credit-courses/fn/ "Offered" lists sections in this catalog year's class schedules: Fall 2026, Spring 2027. ### FN A100 — Careers in Dietetics and Food Science - **Units:** 1 - **Hours:** 18 lecture hours - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/orange-coast-college/schedule/fall-2026/fn.md); Spring 2027, 1 section (/c/orange-coast-college/schedule/spring-2027/fn.md) - Grading Mode: Standard Letter Exploration of the fields of Dietetics and Food Science/Culinology, including trends, future projections and employment opportunities. Guest speakers and field trips to nutrition services in health care and community agencies and food manufacturing plants are included. Enrollment Limitation: NC A100; students who complete FN A100 may not enroll in or receive credit for NC A100. ### FN A125 — Plant-based Nutrition - **Units:** 1 - **Hours:** 12 lecture hours; 18 lab hours - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/orange-coast-college/schedule/spring-2027/fn.md) - Grading Mode: Standard Letter, Pass/No Pass Plant-based nutrition is explored including information on healthy food choices and nutritional implications. Each class includes lecture and preparation or analysis of plant-based foods. Key nutrients and potential deficiencies are discussed. ### FN A136 — Nutrition, Fitness and Performance - **Units:** 3 - **Hours:** 54 lecture hours - **Transfers to:** CSU - **Offered:** Fall 2026, 2 sections (/c/orange-coast-college/schedule/fall-2026/fn.md); Spring 2027, 2 sections (/c/orange-coast-college/schedule/spring-2027/fn.md) - Grading Mode: Standard Letter, Pass/No Pass An applied nutrition course for individuals interested in health, fitness, and athletics. Principles of nutrition are studied and applied to the athlete and active individuals. Includes pre and post event food and fluid selection, nutrient requirements, supplements, muscle mass and body fat related to performance. Enrollment Limitation: KIN A283; students who complete FN A136 may not enroll in or receive credit for KIN A283. ### FN A140 — Introduction to Nutrition Concepts - **Units:** 2 - **Hours:** 27 lecture hours; 27 lab hours - **Transfers to:** CSU - **Offered:** Fall 2026, 2 sections (/c/orange-coast-college/schedule/fall-2026/fn.md); Spring 2027, 2 sections (/c/orange-coast-college/schedule/spring-2027/fn.md) - Grading Mode: Standard Letter Practical approach to nutrition: includes basic nutrition, food product evaluation, menu modification, food and health issues, nutrition controversies, and food safety. Recommended for Culinary Arts and students wanting an overview of applied nutrition. ### FN A144 — Life Cycle Nutrition - **Units:** 3 - **Hours:** 54 lecture hours - **Advisory:** FN A140 or FN A170. - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/orange-coast-college/schedule/fall-2026/fn.md) - Grading Mode: Standard Letter An overview of nutrition for the mother during pregnancy and lactation (breast feeding). Nutritional recommendations for infants, including breast and/or bottle feeding and solid foods through the first year of life. Government assistance programs such as WIC will be explored. ### FN A145 — Life Cycle Nutrition: Children - **Units:** 1 - **Hours:** 18 lecture hours - **Transfers to:** CSU - **Offered:** not on the Fall 2026, Spring 2027 schedules - Grading Mode: Standard Letter An overview of nutritional needs of children (ages 2 – 18), including age appropriate practices and foods to promote optimum growth and development as well as common problems of weight (over/under), food allergies and intolerances. ### FN A170 — Nutrition - **Units:** 3 - **Hours:** 54 lecture hours - **C-ID:** NUTR 110 - **Transfers to:** CSU, UC - **Offered:** Fall 2026, 5 sections (/c/orange-coast-college/schedule/fall-2026/fn.md); Spring 2027, 4 sections (/c/orange-coast-college/schedule/spring-2027/fn.md) - Grading Mode: Standard Letter Scientific concepts of nutrition relating to the functioning of nutrients in the basic life processes. Emphasis on individual needs, food sources of nutrients, current nutrition issues, and diet analysis. Recommended for nutrition majors and transfer students. ### FN A171 — Applied Nutrition - **Units:** 1.5 - **Hours:** 18 lecture hours; 27 lab hours - **Prerequisite:** FN A136 or FN A140 or FN A170 or HLED A136 or concurrent enrollment. - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/orange-coast-college/schedule/fall-2026/fn.md) - Grading Mode: Standard Letter Current issues in nutrition are explored along with weekly meal preparation and analysis emphasizing maximum nutrient intake. Topics covered include energy needs, current research, eating disorders, supplements, functional foods, and food safety. ### FN A180 — Principles of Foods - **Units:** 3 - **Hours:** 36 lecture hours; 54 lab hours - **C-ID:** NUTR 120 - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/orange-coast-college/schedule/fall-2026/fn.md); Spring 2027, 1 section (/c/orange-coast-college/schedule/spring-2027/fn.md) - Grading Mode: Standard Letter Basic knowledge of food science principles and food preparation techniques. Emphasis on ingredient interaction, technique and production standards, food safety, sanitation, nutrient values, and food representations. Recommended for students transferring to the CSU in Nutrition. ### FN A185 — Food and Culture - **Units:** 3 - **Hours:** 54 lecture hours - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/orange-coast-college/schedule/fall-2026/fn.md) - Grading Mode: Standard Letter, Pass/No Pass This course is an exploration of the cultural, historical, religious, economic, and social influences on global food patterns. Emphasis is placed on traditional foods, geographic availability, food preparation techniques, and nutritional information for cuisines from different regions of the world. The impact of food on health and longevity is also addressed. May be taken for grades or on a pass-nopass basis. ### FN A195 — Food Science - **Units:** 4 - **Hours:** 54 lecture hours; 54 lab hours - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/orange-coast-college/schedule/fall-2026/fn.md); Spring 2027, 1 section (/c/orange-coast-college/schedule/spring-2027/fn.md) - Grading Mode: Standard Letter Food science is the scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and includes evaluation as consumer food products. Meets the AS Laboratory Science requirement. ### FN A199 — Current Issues in Food, Nutrition, and Food Science - **Units:** 0.5 - **Hours:** 9 lecture hours - **Transfers to:** CSU - **Offered:** not on the Fall 2026, Spring 2027 schedules - Grading Mode: Standard Letter, Pass/No Pass Study and review of current issues in the field of food, nutrition, food science, and dietetics, including a variety of topics, such as general nutrition, food research and technology, cook/chill, and nutrition related to health and disease, wellness, the life cycle, and fraud. ### FN A286 — Directed Practice Food Science - **Units:** 2 - **Hours:** 108 other hours - **Prerequisite:** FN A195. - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/orange-coast-college/schedule/spring-2027/fn.md) - Grading Mode: Standard Letter On the job training at approved institutional or commercial facilities working with a food scientist in the development of new products or quality assurance. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working.