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Food Science/Nutrition
Prepared by Jill Golden,
Orange Coast College, Lead Discipline Faculty for Food Science
and Nutrition
Summary of Identified Issues
The Food Science and Nutrition faculty meet in San Diego,
LA Metro Region, Bakersfield, Oakland and at the Los Angeles
Airport. The major issues discussed were:
- Articulation between the community college and CSUs is
very confusing to the student. Each CSU accepts different
courses from the Community College. The Commission on Accreditation
of Dietetic Education (CADE) recommends undergraduate preparation
but it is interpreted differently at each CSU. No undergraduate
preparation is identified in Community College catalogues.
- Currently, articulation is a one-on-one process with one
community college and one university. Simplifying this process
will be very beneficial to the student.
- Nutrition is not considered a "science" or "allied
science" by other departments on campus. Thus, many
students are confused about this major.
- Location of "Nutrition" in the catalog is key
so that students can easily identify it. Currently, on many
campuses, Nutrition is listed under "Family and Consumer
Sciences" or the like. This is very confusing, the
students may assume that it is not available on campuses
(if they don't find it under "N"), or assume that
it is not a real "science" major (since it is
listed under a different title).
- At many CSUs the first Nutrition class (CAN FCS 2) is
offered at the upper division level and/or has a chemistry
prerequisite. CSUs including CSU San Francisco, Northridge,
Cal Poly Pomona, San Bernardino, Los Angeles, and San Diego
are examples of this. The community college faculty feels
strongly that this hinders recruitment efforts since our
students cannot transfer this class as part of their major.
Most community colleges have strong Nutrition classes because
they are listed in General Education Option I and II under
Area E - Lifelong Learning. Most do not have any prerequisites
for this class. This course uses a book similar to that
used at the CSU in their non-major lower division course
Nutrition Course. We are looking for some compromise here.
- Enrollment in Food Science and Nutrition programs across
the state is low and decreasing at many schools. Community
college faculty would like to recruit students into these
programs and feel a strong transfer Associate of Science
Degree may be helpful.
- Many community colleges do not have an Associate of Science
Degree in nutrition specifically designed for students interested
in transfer to CSU.
- Community colleges now offer all of the required general
education courses including English, Public Speaking, General
Chemistry, Organic Chemistry, Biology, Anatomy, Physiology,
Statistics, Sociology, Economics, Psychology, Political
Science, and Computer courses.
- Dietetic Technician students are required to complete
practical experience at local hospitals, community agencies,
schools and other agencies. CADE has stated that these hours
may articulate to Internships so that DTR graduates do not
have to repeat many of the hours. Currently Internships
have no formal arrangement for this articulation.
- There are a limited number of Dietetic Internships in
California; students are often required to go out of state
for their internship.
- There is no Dietetic Technician Training in central or
northern California. Central California is looking to distance
education to train DTR's.
- There is no CAN number for two transferable courses taught
across the state, these include Orientation to the Profession
and Sanitation and Safety.
- Many universities do not require a lab with cultural foods.
However, a lab would be nice, but not necessary. Those who
teach this course (without lab) usually have students bring
ethnic food into class as part of the course requirement.
- Students are often confused by the differences between
majors in Nutrition versus Dietetics. Both have very different
course requirements and career placement.
Identified Trends/Future Directions
Declining enrollment is the major issue facing Food Science
and Nutrition programs at CSUs and community colleges in California.
Many CSUs are seeking qualified students. Employment opportunities
are increasing, salaries are up and we are not graduating
enough students to meet current needs. Recruitment and retention
are major issues. The major preparation in Family and Consumer
Science is not being offered at many CSUs. Concern among faculty
involved in Family and Consumer Science (FCS) Teacher preparation
is that we are not training future High School FCS faculty.
Comments from Statewide Meetings and
the General Field
Faculty attending these meetings strongly support the development
of an Associate of Science (AS) Degree in Nutrition. There
was general agreement on which courses could be included.
Faculty are hopeful that this AS could lead to 2 + 2 agreements
between community college and CSUs that will ease transferring
process for the students and better utilize faculty and resources.
Recommendations for the Discipline
- Development of Associate of Sciences degree in Nutrition
- Work to add this degree to the community college disciplines
list
- Development of a transferable Nutrition Course that will
be accepted in the lower division at the CSU.
- Adoption of two new courses by CAN, Sanitation and Safety
and Introduction to the Professions.
- Encourage community colleges to identify and publicize
appropriate undergraduate preparation in their college catalogues.
- Urge campuses to list "Nutrition" in their college
catalogue index under multiple titles so students seeking
it separately from "Family and Consumer Sciences"
or "Food Sciences" can be referred to the appropriate
section of the catalogue for more information.
- Seek formal arrangement for articulation of internships.
Topics for Further Discussion
- Refinement of the AS in Nutrition
- Completion of model major preparation materials required
by the California Community College Chancellors Office.
- Development of a Directory of Community Colleges, CSU's
and UC's in California that offer Nutrition and Food Science
with contact people and a accurate listing of lower division
Nutrition courses.
- Publicity of the new AS degree
- Development of 2 + 2 programs between feeder Community
Colleges and CSU's or UC's.
- Discussion about the placement of the first nutrition
class at the upper division or lower division in the various
CSUs
Recommendations to be forwarded to CAN
The following two courses should be added to the CAN list
in Family and Consumer Science.
1. Sanitation and Safety
Basic principles of personal and institutional sanitation
and application of these principles to food preparation, storage,
service; prevention of food contamination. Regulations of
the California Health and Safety Code. Emphasis on the supervisor's
responsibilities in maintaining high standards of these principles.
Training to meet certification requirements for food handlers.
Core components: Importance of sanitation; microorganisms;
contamination; foodborne illness and food allergies; food
storage and handling; personal sanitation; HACCP principles,
sanitary facilities and equipment; sanitation regulations;
accident prevention; crisis management; and pest management.
CSUs that have a similar class include: Cal Poly Pomona,
CSU Long Beach, CSU Los Angeles, Cal Poly San Louis Obispo.
2. Introduction to the Professions
Orientation to careers in Dietetics, Nutrition Science, Food
Science and Food Service Management. Introduction to professional
associations, publications and legislation pertinent to the
professions discussed. Core components: Professional Associations,
professional ethics, publications, legislation, employability,
career goals, career preparation, evolving career opportunities
(Speakers in professional areas and from local university
programs as well as field trips may be included)
CSUs which have a similar class are: CSU San Bernardino,
Cal Poly Pomona, CSU San Diego, San Jose State and CSU Long
Beach.
The following two course descriptions should be updated:
FCS 26 Food Science Technologies:
add "Chemistry of foods" after "exploration"
of in the first line as indicated below.
Exploration of chemistry of foods,
food processing and technology and how it affects the color,
flavor, texture, aroma and quality of foods. Core components
remain the same.
FCS 28 Cultural and Ethnic Foods.
Modify descriptor as indicated below.
Regional, ethnic, cultural, religious, historical and social
influences on food patterns and cuisines.
Core components: Specialized equipment and utensils related
to cultures; regional, ethnic, cultural, religious, historical and
social influences; traditional foods of selected cultures;
geographic factors in food availability; global food issues;
sanitation and safety practices; application to the food industry.
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