AS-T in Nutrition

Nutrition and Dietetics (AS-T)

Printable Nutrition and Dietetics Associate Degree for Transfer (ADT)​

Program Description

The Associate in Science in Nutrition and Dietetics for Transfer degree (AS-T in Nutrition and Dietetics) prepares students for success in a baccalaureate degree in Nutrition and Dietetics with the lower-division coursework required to transfer into the CSU system.  Students learn about chemicals and nutrients in food and their effects on the human body and the world. The study of nutritional science contributes to preparing students for careers as nutritionists, registered dietitians (RD), food scientists, or other food and nutrition professionals.

The study of nutrition provides a broad foundation of the scientific and practical areas of food and nutrition including chemistry, biology, microbiology, anatomy, physiology, and psycho-social-cultural influences on eating behavior. Popular topics include sports nutrition, energy and macronutrient balance, obesity and weight concerns, eating disorders, nutrigenomics, food safety, food security, and environmental nutrition.  Students in the program learn how to critically examine popular food and nutrition claims, how nutrient needs change throughout the lifecycle and with various levels of physical activity, and how nutrients function from a cellular to more practical level to support optimal health and human performance.

Associate Degree for Transfer Requirements

• 60 semester or 90 quarter CSU-transferable units

• the California State University-General Education-Breadth pattern (CSU GE-Breadth); OR the Intersegmental General Education Transfer Curriculum (IGETC) pattern.

• a minimum of 18 semester or 27 quarter units in the major or area of emphasis as determined by the community college district.

• obtainment of a minimum grade point average (GPA) of 2.0.

• earn a grade of C or better in all courses required for the major or area of emphasis.

Program Outcomes

Upon completion students will be able to...

1. Apply the physical, biological, and social sciences to the study of foods and nutrition. 

2. Recognize how food and nutrition affect health and human performance across the lifecycle and impact both local and global concerns. 

3. Effectively communicate and critically think about food and nutrition issues with an understanding and appreciation of a diverse and multicultural society.