Please Note: Some of the below classes are only offered during the Fall term.
For complete details and advisement, please contact: Lori Anonsen MS, RD at (602) 787-7295.

meets: 8/7, 8/21, 9/4, 9/18, 10/2, 10/16, 11/13, 12/4

meets: 8/25, 9/8, 9/22, 10/6, 10/20, 11/3, 11/17, 12/1

Improve your health and the quality of your life through balanced eating! Healthy Eating Every Day is a unique, self paced plan that teaches you how to improve your eating habits in ways that fit your lifestyle. In Healthy Eating Every Day you’ll discover how to choose the right balance of the right foods for optimal health, set realistic goals and rewards, and cope with triggers for unhealthy eating. You have the choice to attend our weekly coaching sessions or to complete the course online with phone and email support from the instructor. The online option includes a virtual guide that will let you know what is in store, explain course concepts and activities, and provide feedback on your progress. Prerequisites: None.
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Exploration and applications of scientific principles involved in food preparation; experiences with basic cooking methods; emphasis on the rationale of cooking techniques. Prerequisites: None. Additional Course Fee: $45 (pending Governing Board approval).
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Understanding diet in the context of culture. Historical, religious, and socio-cultural influences on the development of cuisine, meal patterns, eating customs, cooking methods, and nutritional status of various ethnic groups. Traditional and contemporary food habits. Health and social impact of changes in diet. Preparation and serving of foods from many cultures. Prerequisites: None.
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Principles of nutrition applied to fitness, exercise, and sports. Dietary fundamentals as applied to body fuels, hydration, and other unique needs for exercise and sports. Includes dietary guidelines for weight or endurance training, glycogen loading, the pre-game meal, and glycogen recovery. Emphasis on maximizing fitness, performance, and safety. Discussion of supplements and their effects on metabolic enhancement. Discussion of anabolic, catabolic, and energy-producing agents. Addresses current supplements on the market. Prerequisites: FON100AA, or FON100, or equivalent, or permission of instructor.
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Scientific principles of human nutrition. Emphasis on health promotion and concepts for conveying accurate nutrition information in a professional setting. Addresses therapeutic nutrition principles for treatment of common health conditions. Includes exploration of food sources of nutrients, basic metabolism of nutrients in the human body, relationship between diet and other lifestyle factors, use of supplements, current recommendations for food selection throughout the life cycle, and use of nutrition tools for planning food intake or assessment of nutritional status. Prerequisites or Corequisites: One year high school chemistry with grade of C or better, or CHM130 and CHM130LL, or approval of instructor.
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Classroom preparation and training, under the instruction and supervision of a registered dietitian. Application of principles, knowledge, and skills required in the delivery of nutrition services for food service management including food service operations, quantity food production, procurement, organizing and management principles, facility design and equipment, financial management, food safety and sanitation, menu planning, and marketing. Prerequisites: FON104, FON125, FON142AB, FON207 and FON242. Corequisites: FON244AB.
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Practicum experience under the supervision of a registered dietitian. Application of principles, knowledge, and skills required in the delivery of nutrition services for food service production, procurement, organizing and management principles, facility design and equipment, financial management, food safety and sanitation, menu planning, and marketing. Prerequisites: FON104, FON125, FON142AB, FON207 and management including food service operations, quantity food production, procurement, organizing and management principles, facility design and equipment, financial management, food safety and sanitation, menu planning, and marketing. Prerequisites: FON104, FON125, FON142AB, FON207 and FON242. Corequisites: FON244AA. Competencies in the lecture (FON244AA) met prior to their application in supervised practice settings during the practicum lab (FON244AB). Students must co-enroll in FON244AB-4064 (lecture). Lab requires a minimum of 200 hours of supervised practice. Students should leave two (2) days per week available to schedule lab hours; preferably a MW or TR combination.
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Comprehensive study of genetic, physiological, psychological, metabolic, and environmental influences on body weight. In- depth study of the theories of body weight with emphasis on distinguishing between behavioral and biological approaches. Focus on discovering successful healthful long-term weight management strategies. Prerequisites: FON100 or FON241 or permission of instructor.
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