Chandler-Gilbert Community College Course Catalog and Student Handbook for the 2017-2018 year.
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Course Descriptions COURSE DESCRIPTIONS Chandler-Gilbert Community College Catalog & Student Handbook 2018-2019 For the most current information regarding course descriptions, log on to www.maricopa.edu/academic/ccta. 291 EXS290 / 3 CREDITS / 3 PERIODS INTRODUCTION TO EVIDENCE- BASED PRACTICE Introduction to best practices in the acquisition, analysis, synthesis, and potential application of research in the discipline of exercise science. Specific emphasis on the application of research-based evidence for applied problem solving in exercise science. Prerequisites: EXS101 and (ENG101 or ENG107), or permission of Instructor. •••••••••••••••••••••••••••••••••••••••••••••••••• FON - Food and Nutrition FON100 / 3 CREDITS / 3 PERIODS INTRODUCTORY NUTRITION Introduction to the science of food and human nutrition. Current sustainable dietary recommendations and applications for maximizing well-being and minimizing risk of chronic disease throughout the life cycle. An overview of the nutrients, emphasizing the importance of energy and fluid balance, and optimal functioning of the digestive system. Understanding factors that influence food intake in different cultures. Methods for evaluating credibility of nutrition claims, a focus on modern food safety and technology practices, and a worldview of nutrition are included. Emphasis is on personal dietary behavior change for a holistic life of wellness. Prerequisites: None. FON104 / 1 CREDIT / 1 PERIOD CERTIFICATION IN FOOD SERVICE SAFETY AND SANITATION Preparation for and certification in a national food sanitation and safety program. Emphasis on food from purchasing, receiving, and storing to preparation, holding, and serving. Focuses on safe and sanitary food service facilities and equipment, employee habits and personal hygiene, and role of management in safety and sanitation. Includes time- temperature principles, foodborne illnesses, pest control, accident prevention, standards for cleaning and sanitizing, and regional regulations and standards. Prerequisites: None. FON125 / 1 CREDIT / 1 PERIOD INTRODUCTION TO PROFESSIONS IN FOOD, NUTRITION, AND DIETETICS Overview and discussion of career opportunities in the fields of food, nutrition, and dietetics. Includes information about history, ethics, standards of practice, communication and counseling skills. Emphasis on how to become a Registered Dietitian Nutritionist or a Dietetic Technician Registered. Prerequisites: None. FON142AB / 3 CREDITS / 5 PERIODS APPLIED FOOD PRINCIPLES Exploration and applications of scientific principles involved in food preparation; experiences with basic cooking methods;