Nutrition and Food Science
Overview
Sacramento City College's Nutrition and Food Science Department offers Associate Degrees in:
Nutrition
Best suited for students interested in:
- nutrition-related research
- dietetics
- any of the many health-related professions (such as becoming a medical doctor, a nurse or a dental professional)
Food Science
Best suited for students interested in careers related to:
- how food is grown, harvested, processed, packaged, shipped, and advertised
- new food products being developed
Career Options
Sacramento City College’s Nutrition and Food Science offers a rigorous program that is broad enough to prepare the student for further study in a variety of nutrition areas including:
- nutrition and dietetics
- With an AST in Nutrition & Dietetics, entry to mid-level salary: $63,000.
- nutrition research
- food science & technology
- many other fields
Nutrition and Food Science also pairs well with many other health-related majors such as:
Information relating to careers in Nutrition and Food Science
Transfer Opportunities in Nutrition, Food Science and Beer Brewing
Program Maps
A.A./A.S. Degrees
- Food Science and Technology A.S. Degree - Cal-GETC GE Map
- Food Science and Technology A.S. Degree - Local GE Map
- Nutrition A.S. Degree - CSU Path - Cal-GETC GE Map
- Nutrition A.S. Degree - CSU Path - Local GE Map
- Nutrition A.S. Degree - UC Path - Cal-GETC GE Map
- Nutrition A.S. Degree - UC Path - Local GE Map
AA-T/AS-T Transfer Degrees
- Dean Paulette Lopez
- Department Chair John Polagruto, PhD
- Phone (916) 650-2753
- Email PolagrJ@scc.losrios.edu
Associate Degrees for Transfer
A.S.-T. in Nutrition and Dietetics
The Associate in Science in Nutrition and Dietetics for Transfer (AS-T) degree in Nutrition and Dietetics at Sacramento City College allows students interested in pursuing a degree in Nutrition and Dietetics to complete their first two years of requirements at the community college before transferring to a California State University, which offers a Bachelor of Science degree.
Each California State University may have slightly different requirements for transfer so it is critical for students interested in this major to work with their counselor to develop an individual academic plan.
The Associate Degree for Transfer (ADT) student completion requirements (as stated in SB1440 law):
(1) Completion of 60 semester units or 90 quarter units that are eligible for transfer to the California State University, including both of the following:
(A) The California General Education Transfer Curriculum (Cal-GETC).
(B) A minimum of 18 semester units or 27 quarter units in a major or area of emphasis, as determined by the community college district.
(2) Obtainment of a minimum grade point average of 2.0.
ADTs also require that students must earn a “C” or better in all courses required for the major or area of emphasis.
A ”P” (Pass) grade is also an acceptable grade for courses in the major if the course is taken on a Pass/No Pass basis.
Catalog Date: August 1, 2026
Degree Requirements
| Course Code | Course Title | Units |
|---|---|---|
| BIOL 440 | General Microbiology | 4 |
| CHEM 400 | General Chemistry I | 5 |
| CHEM 401 | General Chemistry II | 5 |
| NUTRI 300 | Nutrition (3) | 3 |
| or NUTRI 480 | Nutrition Honors (3) | |
| PSYC C1000 | Introduction to Psychology (3) | 3 |
| or PSYC 480 | Honors General Principles (3) | |
| A minimum of 4 units from the following: | 4 | |
| BIOL 430 | Anatomy and Physiology (5) | |
| and BIOL 431 | Anatomy and Physiology (5) | |
| CHEM 420 | Organic Chemistry I (5) | |
| STAT C1000 | Introduction to Statistics (4) | |
| or STAT C1000H | Introduction to Statistics - Honors (4) | |
| A minimum of 3 units from the following: | 3 | |
| NUTRI 310 | Cultural Foods of the World (3) | |
| NUTRI 330 | Food Theory and Preparation (4) | |
| NUTRI 333 | Food Safety and Sanitation (3) | |
| NUTRI 335 | Principles of Food Science (3) | |
| NUTRI 336 | Introduction to Beer and Brewing (3) | |
| SOC 300 | Introductory Sociology (3) | |
| Total Units: | 27 | |
The Associate in Science in Nutrition and Dietetics for Transfer (AS-T) degree may be obtained by completion of 60 transferable, semester units with a minimum 2.0 GPA, including (a) the major or area of emphasis described in the Required Program, and (b) the California General Education Transfer Curriculum (Cal-GETC) Requirement.
Student Learning Outcomes
Upon completion of this program, the student will be able to:
- explain the principles of nutrition and their effects 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 Degrees
A.S. in Food Science and Technology
Students majoring in Food Science spend the first two years of study developing the scientific and general background necessary for upper division courses. The science courses include chemistry, biology, physics, and mathematics. General background is also provided by course offerings in the social science/humanities area and by a course in Introductory Food Science. At the upper division level, students take courses in nutrition, food microbiology, food chemistry, food analysis, food commodities, food processing, and food engineering. At some institutions specialties such as beer brewing are offered in the junior and senior years of study.
Upon transfer and completion of the Bachelor’s Degree, a Food Science graduate will be prepared to enter the food industry and/or for post-graduate studies leading to careers in research. Food science industry and research are directed towards topics such as: improving the nutritional value of food, understanding the interactions of food components essential to safety and physical properties, improving packaging with attention to environmental concerns, and improving methods of problem detection. Food Scientists are also focused on maximizing the utilization of agricultural resources.
Catalog Date: August 1, 2026
Degree Requirements
| Course Code | Course Title | Units |
|---|---|---|
| BIOL 440 | General Microbiology | 4 |
| BIOL 402 | Cell and Molecular Biology | 5 |
| CHEM 400 | General Chemistry I (5) | 10 |
| and CHEM 401 | General Chemistry II (5) | |
| CHEM 423 | Organic Chemistry - Short Survey | 5 |
| MATH 400 | Calculus I (5) | 10 |
| and MATH 401 | Calculus II (5) | |
| NUTRI 300 | Nutrition (3) | 3 |
| or NUTRI 480 | Nutrition Honors (3) | |
| NUTRI 335 | Principles of Food Science | 3 |
| PHYS 350 | General Physics (4) | 8 |
| and PHYS 360 | General Physics (4) | |
| STAT C1000 | Introduction to Statistics (4) | 3 - 4 |
| or STAT C1000H | Introduction to Statistics - Honors (4) | |
| or PSYC 330 | Introductory Statistics for the Behavioral Sciences (3) | |
| or ECON 310 | Statistics for Business and Economics (3) | |
| Total Units: | 51 - 52 |
The Food Science and Technology Associate in Science (A.S.) degree may be obtained by completion of the required program, and either (a) the Local General Education Pattern or (b) the California General Education Transfer Curriculum (Cal-GETC), plus sufficient electives for a total of at least 60 units. See SCC graduation requirements.
Student Learning Outcomes
Upon completion of this program, the student will be able to:
- understand the chemistry underlying the properties and reactions of various food components.
- identify the important pathogens and spoilage microorganisms in foods and the conditions under which they will grow.
- explain the operations required to produce a food product.
- apply and incorporate the principles of food science in practical, real-world situations and problems.
Career Information
A degree in the Food Science area can be the launch pad to many career options. You can start as a technician, go on to supervisor, and pursue research (which may require a graduate degree). Some graduates have also gone on to obtain an MBA. On the other hand, you could follow a career path into technical sales, marketing, distribution, plant supervision, product development. You might even form your own company.
A.S. in Nutrition
Sacramento City College's Nutrition 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 evolving 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.
Catalog Date: August 1, 2026
Degree Requirements
| Course Code | Course Title | Units |
|---|---|---|
| CHEM 400 | General Chemistry I (5) | 5 |
| or CHEM 305 | Introduction to Chemistry (5) | |
| or CHEM 309 | Integrated General, Organic, and Biological Chemistry (5) | |
| NUTRI 300 | Nutrition (3) | 3 |
| or NUTRI 480 | Nutrition Honors (3) | |
| STAT C1000 | Introduction to Statistics (4) | 4 |
| or STAT C1000H | Introduction to Statistics - Honors (4) | |
| Subtotal Units: | 12 |
CSU Path
| Course Code | Course Title | Units |
|---|---|---|
| BIOL 440 | General Microbiology | 4 |
| PSYC C1000 | Introduction to Psychology (3) | 3 |
| CSU Path Units: | 7 | |
| Total Units: | 19 |
UC Path
| Course Code | Course Title | Units |
|---|---|---|
| BIOL 402 | Cell and Molecular Biology | 5 |
| CHEM 420 | Organic Chemistry I | 5 |
| UC Path Units: | 10 | |
| Total Units: | 22 |
The Nutrition Associate in Science (A.S.) degree may be obtained by completion of the required program, and either (a) the Local General Education Pattern or (b) the California General Education Transfer Curriculum (Cal-GETC), plus sufficient electives for a total of at least 60 units. See SCC graduation requirements.
Student Learning Outcomes
Upon completion of this program, the student will be able to:
- explain the principles of nutrition and their effects 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.
Nutrition (NUTRI) Courses
NUTRI 300 Nutrition
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU; UC
- General Education:Local GE L5; Local GE L7B
- C-ID:C-ID NUTR 110
- Catalog Date:August 1, 2026
This course offers an introduction to the science of nutrition, drawing on concepts and research from biology, biochemistry, microbiology, physiology, and psychology to explore how nutrients interact with the human body. It examines the biological foundations of nutrient standards and investigates how nutrition, behavior, and physical activity influence health. The course highlights the connections between physical and biological sciences and their relationship to nutrition and physiological functions. Credit will be awarded for either NUTRI 480 or NUTRI 300, not both.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- explain scientific theories, concepts, data, and limitations within nutrition science.
- explain and analyze scientific principles and the processes of scientific discovery in nutrigenomics, microbiota, human metabolism, and nutrition science.
- diagram the sequential steps of the scientific method outlining the methods scientists use to explore nutritional phenomena, including observation, hypothesis development, measurement and data collection, experimentation, evaluation of evidence and the use of statistical analysis.
- distinguish between different types of research studies and evaluate the quality of each considering the principles of experimental methodology and systematic questioning.
- examine evidence-based conclusions and form reasoned opinions about nutrition science related matters of personal, public, and ethical concern in humans.
- locate, interpret, evaluate, and use peer-reviewed studies to make ethical, evidence-based health related decisions.
- describe the chemical structure of nutrient molecules.
- connect chemical principles to nutrition and physiological processes.
- describe the hierarchical levels of structural organization within the human body, ranging from the fundamental building blocks of atoms, chemical bonding, and molecules to the complex interactions of organ systems.
- correlate the steps of photosynthesis in glucose production to energy metabolism in the human body.
- explain the chemical structure, chemical bonding, and biological functions of macronutrients; and list major food sources for each.
- identify the elements of basic anatomy and physiology and explain the body’s mechanical, enzymatic, and hormonal aspects of digestion, absorption, metabolism, and excretion of nutrients.
- identify and analyze metabolic processes, pathways, and utilization of macro- and micronutrients from the cellular level to organ systems.
- explain the relationship between molecular structures and the metabolic pathways of macro- and micronutrients in the human body.
- examine the principles underlying the relationship of macro and micronutrients and optimal health and fitness, nutrient deficiency or excess, and disease in human living systems.
- use information technologies to locate and apply evidence-based nutrition guidelines and protocols in analyzing the nutrition adequacy of an individual's diet and provide recommendations to meet guidelines based on age, gender, fitness, and health conditions.
- demonstrate proficiency in the application of scientific inquiry and peer review to conduct analyses of nutrient-related health outcomes.
- analyze the nutrient adequacy of a dietary intake by using nutrition analysis technology.
- identify the energy systems in relation to fuel utilization for physical activity describing how duration and intensity impact the types of fuel used for physical activity during aerobic and anaerobic metabolism.
- summarize the use of carbohydrates, fats, proteins, minerals, vitamins, and water in building, repair and maintenance of tissue.
NUTRI 302 Nutrition for Physical Performance
- Same As:KINES 418
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU; UC
- General Education:Local GE L5; Local GE L7B
- Catalog Date:August 1, 2026
This course will explore nutrition and fitness with emphasis on the relationship between nutrition, physical activity, lifelong fitness, and health. Credit will be awarded for NUTRI 302 or KINES 418 but not both.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- describe the basic principles of nutrition.
- discuss the role of nutrients in the body, especially in regard to energy production and physical performance.
- describe effectiveness and safety concerns of various nutritional supplements.
- discuss the prevalence of disordered eating in athletes and in the general populations.
- analyze diets to determine adequate nutrient intake.
- discuss the role that fluid plays in body temperature regulation during exercise and on performance and health.
- describe and measure the five components of fitness.
- describe body composition and body weight.
NUTRI 310 Cultural Foods of the World
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU; UC
- General Education:Local GE L4; Cal-GETC Area 4
- Catalog Date:August 1, 2026
Students will explore the typical food customs and meal patterns of various cultures throughout the world. Students will be introduced to the social, religious, economic, and aesthetic significance of these cultures and examine how geographical, agricultural, and socioeconomic factors influence their nutritional status. Students will also explore the preparation and evaluation of the food products.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- observe, identify, and design balanced meals from food patterns in diverse cultures.
- describe increased awareness and acceptance of diverse cultures.
- explain some principles of good nutrition in food preparation.
- describe development of personal food habits derived from cultural background.
- trace influences of history and industry on changes in food behavior.
- integrate current food, agricultural policies, and analyze the effect these factors have on the world community.
- demonstrate the preparation of foods from a number of diverse cultures.
- identify ethnocentrism, racial and gender disparity within cultures, cultural food taboos, the masculinity index, cultural and gender identity, gendercide, and other current topics in food and culture.
NUTRI 322 Nutrition Issues Throughout Life
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU; UC
- General Education:Local GE L7B
- Catalog Date:August 1, 2026
This course is a study of the nutritive needs of persons at various stages of the life cycle with emphasis on special periods such as pregnancy, preschool, adolescence, and aging. This course is particularly helpful to Kinesiology and Early Childhood Education majors as well as those working in social agencies, such as nursing and gerontology.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- demonstrate effective communication skills by working in small groups on class presentations.
- explain the basic principles of nutrition.
- describe the impact nutritional choices have on the various stages of life.
- explain how nutrient needs can be satisfied under normal conditions at each stage of development.
- cite the currently available nutritional support programs and the role of the nutrition professional in promoting nutrition and health.
- explain the factors involved in the development of healthy food and lifestyle habits.
- analyze current nutrition research articles and summarize findings.
- evaluate the adequacy of various diets by using a computerized diet analysis software.
- build a basic healthy eating plan for a person at any stage of the life cycle.
NUTRI 330 Food Theory and Preparation
- Units:4
- Hours:54 hours LEC; 54 hours LAB
- Prerequisite:None.
- Transferable:CSU
- General Education:Local GE L7B
- C-ID:C-ID NUTR 120
- Catalog Date:August 1, 2026
This course provides a comprehensive study of food ingredients and the basic principles and techniques involved in food preparation. Students will examine the factors that influence taste and the changes that occur in foods during preparation. Basic cooking skills and theories will be explored. Additionally, emphasis will be placed on cooking methodologies and their applications.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- recognize quality characteristics in raw and cooked foods, to include sensory evaluation of texture, taste, and color.
- recognize kitchen tools and implements by name and use them appropriately.
- apply principles of food theory to choose and demonstrate optimal cooking procedures to maximize nutrient content for all categories of food. Categories include, but are not limited to: vegetables, fruits, fats and oils, milk products, eggs, cereals, baked products, starches, poultry, meat, and seafood.
- measure and scale ingredients correctly.
- distinguish between different methods of heat transfer and choose cooking materials and techniques accordingly.
- analyze quality defects in cooked products and specify possible errors in techniques or ingredient selection.
- correct errors in preparation where possible to produce an acceptable product.
- practice good sanitary techniques in the kitchen.
NUTRI 333 Food Safety and Sanitation
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU
- C-ID:C-ID HOSP 110
- Catalog Date:August 1, 2026
This course encompasses all phases of food sanitation: food safety principles and application, causes of food borne illnesses, sanitary practices in food preparation, microbiology of food safety, sanitation of kitchen and dining areas, infection control, and kitchen safety issues. Laws and regulations related to consumer and foodservice operations will also be examined. This course will prepare students for the national foodservice sanitation certification exam (Servsafe Food Handler).
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- describe the importance of sanitation and safety in the food service industry.
- interpret local, state, and federal laws relating to food safety.
- describe the three categories of food contamination.
- evaluate the conditions required for bacterial growth in food.
- evaluate a hand washing station and explain the requirements of good hand washing.
- choose and perform proper food storage techniques.
- operate and clean food service equipment.
- plan for the selection of physical spaces and equipment for a food service facility.
- complete the California ServSafe Food Handler Certificate with a passing score.
NUTRI 335 Principles of Food Science
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU; UC
- General Education:Local GE L5
- Catalog Date:August 1, 2026
This course is designed to introduce students to the fundamentals of food science and underlying technology associated with providing a safe, nutritious, and abundant supply of fresh and processed foods to humans. Students are introduced to the nature and scope of the world food problem as well as the solutions that have been proposed. This is followed by an introduction to looking at foods and food systems in scientific terms and how understanding basic scientific principles explains how and why we process, prepare, and store foods for human consumption. Students will be introduced to how the food industry and regulatory agencies deal with potential health hazards associated with toxic chemicals and disease-causing organisms that can be present in foods, and how food preservation and processing can extend food availability from times of plenty to times of scarcity and from regions of surplus to regions of deficiency.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- describe the discipline of food science.
- explain the chemical and physical nature of food.
- analyze microbiological and toxicological considerations for food safety.
- demonstrate an understanding of the concepts, principles, theories, and methodologies of science.
- explain experimental methodology, testing of hypotheses, and systematic questioning in the field of food science.
NUTRI 336 Introduction to Beer and Brewing
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Enrollment Limitation:Must be at least 21 years of age.
- Transferable:CSU; UC
- General Education:Local GE L5
- Catalog Date:August 1, 2026
This course introduces students to the art and science of beer and brewing. It will provide an overview of the selection of grain(s), the processes of malting and brewing, analysis of beer styles and quality and speculation about the future of malting and brewing.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- describe the successive unit stages in malting and brewing.
- list the major ingredients used in the production of beer and identify the role of each ingredient (feeding yeast, providing flavor/odor compounds, etc.).
- outline the major styles of beer and state how they differ in their raw materials and production protocols.
- summarize the major factors that contribute to beer quality.
- indicate the relationship between beer composition and health.
NUTRI 480 Nutrition Honors
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Transferable:CSU; UC
- General Education:Local GE L5; Local GE L7B
- C-ID:C-ID NUTR 110
- Catalog Date:August 1, 2026
This is an enriched study of nutrition for Honors students. This course will examine dietary nutrients, their physiological functions, and their relationship to chronic diseases. Current issues such as food safety, vegetarian diets, world hunger, trans fats, and vitamin and mineral supplementation are examined. Students analyze and evaluate their diets and physical activities using diet analysis software. Scientific research methods are studied in journal articles for weekly discussions. Debates encourage critical thinking from opposing points of view. Students will research and present portions of the course material. This Honors section uses an intensive instructional methodology designed to challenge motivated students. Credit will be awarded for either NUTRI 480 or NUTRI 300, not both.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- critically evaluate and synthesize scientific theories, concepts, and data within nutrition science, recognizing their limitations and potential for future investigation. (Honors Content).
- analyze and interpret emerging scientific principles and discoveries in nutrigenomics, the human microbiome, and metabolism to evaluate their implications for health and disease prevention. (Honors Content).
- design and justify an original research question using the scientific method, including hypothesis formulation, experimental design, data analysis, and interpretation within the context of nutrition science. (Honors Content).
- diagram the sequential steps of the scientific method outlining the methods scientists use to explore nutritional phenomena, including observation, hypothesis development, measurement and data collection, experimentation, evaluation of evidence, and the use of statistical analysis.
- distinguish between different types of research studies and evaluate the quality of each considering the principles of experimental methodology and systematic questioning.
- examine evidence-based conclusions and form reasoned opinions about nutrition-science related matters of personal, public, and ethical concern in humans.
- locate, interpret, evaluate, and use peer-reviewed studies to make ethical, evidence-based decisions related to health.
- describe the chemical structure of nutrient molecules.
- connect chemical principles to nutrition and physiological processes.
- describe the hierarchical levels of structural organization within the human body, ranging from the fundamental building blocks of atoms, chemical bonding, and molecules to the complex interactions of organ systems.
- correlate the steps of photosynthesis in glucose production to energy metabolism in the human body.
- explain the chemical structure, chemical bonding, and biological functions of macronutrients; and list major food sources for each.
- identify the elements of basic anatomy and physiology and explain the body’s mechanical, enzymatic, and hormonal aspects of digestion, absorption, metabolism, and excretion of nutrients.
- identify and analyze metabolic processes, pathways, and utilization of macro- and micronutrients from the cellular level to organ systems.
- explain the relationship between molecular structures and the metabolic pathways of macro- and micronutrients in the human body.
- examine the principles underlying the relationship of macro and micronutrients and optimal health and fitness, nutrient deficiency or excess, and disease in human living systems.
- use information technologies to locate and apply evidence-based nutrition guidelines and protocols in analyzing the nutrition adequacy of an individual's diet and provide recommendations to meet guidelines based on age, gender, fitness, and health conditions.
- demonstrate proficiency in the application of scientific inquiry and peer review to conduct analyses of nutrient-related health outcomes. (Honors Content)
- analyze the nutrient adequacy of a dietary intake by using nutrition analysis technology.
- identify the energy systems in relation to fuel utilization for physical activity describing how duration and intensity impact the types of fuel used for physical activity during aerobic and anaerobic metabolism.
- summarize the use of carbohydrates, fats, proteins, minerals, vitamins, and water in building, repair, and maintenance of tissue.
- correlate biochemical and physiological mechanisms from molecular to systemic levels to explain nutrient metabolism, energy balance, and homeostasis in human health. (Honors Content).
NUTRI 499 Experimental Offering in Nutrition and Foods
- Units:0.5 - 4
- Prerequisite:None.
- Transferable:CSU
- Catalog Date:August 1, 2026
This is the experimental courses description.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
- describe the basic principles of nutrition.
Faculty
Programs and Majors
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Health and Health Professions
This program is part of the Health and Health Professions meta major.