Need to take a General Education class? The Department of Nutrition, Food Science, and Packaging offers several GE classes meeting a variety of requirements.
NUFS 1A – Physical Science of Food (3 units)
Introductory course to the physical, chemical and sensory properties of food for students not majoring in the sciences. Basic structure, function and organization of foods, laws of thermodynamics, systems of classification, as well as the interactions of energy and matter.
Satisfies B1: Physical Science.
NUFS 9 – Introduction to Human Nutrition (3 units)
Principles and methodology of nutritional science; standards of nutrient intake; physiological functions and chemical classification of nutrients; nutrient needs throughout the lifespan; relationship between diet and disease; scientific, social, and psychological issues.
Satisfies E: Human Understanding & Development.
NUFS 10 – Basic Life Skills (3 units)
Introduction to basic nutrition and culinary concepts for selecting and preparing healthy, budget-friendly foods to establish healthy eating habits for independent living. Emphasis on self-care, wellness, and development of personal resource management skills to foster academic, professional, and personal growth.
Satisfies E: Human Understanding & Development.
NUFS 16 – Science, Physiology & Nutrition (3 units)
Introduction to life sciences, from chemistry to cellular and physiologic functions, with nutrition as an underlying theme. Interactions with environment, including effect of culture, genetics, and nutrition on susceptibility to disease. Applications of biotechnology in the life sciences.
Satisfies B2: Life Science.
NUFS 100W – Writing Workshop (3 units)
Development of skills in scientific and technical writing. How to write a critical review of published writing, a business letter, a scholarly paper, and give an oral presentation.
Satisfies Writing in the Discipline (WID)
NUFS 114B – Community Nutrition (Non-Majors)(3 units)
Key nutrition concepts and terms; age appropriate nutritional interventions focusing on school-age children; nutrition and public policy, advocacy and legislation; government programs and provision of community nutrition services focusing on mother and children.
Satisfies SJSU Studies S: Self, Society & Equality in the U.S.
NUFS 115 – Issues in Food Toxicology (3 units)
Introduction to toxicology of foods, and food-borne chemicals and organisms. Scientific basis for determining biological and environmental safety of the food supply from food development, growth and production through harvesting, processing, storage and eventual consumption.
Satisfies SJSU Studies R: Earth, Environment, and Sustainability.
NUFS 134 – Complementary and Alternative Health Practices (3 units)
Philosophical, historical, clinical, and scholarly aspects of complementary and alternative medicine and associated health practices used in the US, with emphasis on scientific clinical investigation and evidence based efficacy.
Satisfies SJSU Studies S: Self, Society & Equality in the U.S.
NUFS 139 – Hunger and Environmental Nutrition (3 units)
Physiology of hunger/malnutrition on human development and health; political, social, cultural and gender factors that contribute to world hunger; scientific/technological foundation to population research and food production and their effect on the environment.
Satisfies SJSU Studies R: Earth, Environment, and Sustainability.
NUFS 144 – Food Culture: Consuming Passions (3 units)
Cultural aspects of food as related to regional, ethnic and religious influences. Issue based examination of effects of food behavior on culture, society, health, and economics.
Satisfies SJSU Studies V: Cultures and Global Understanding.
NUFS/KIN 163 – Physical Fitness and Nutrition (3 units)
Use of scientific principles, scientific investigation, and current technological advances to assess the relationship between diet, physical fitness, and disease. Examine scientific literature to evaluate the effects of nutritional intervention on exercise performance.
Satisfies SJSU Studies R: Earth, Environment, and Sustainability.
