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FON100: Introductory Nutrition – 3 credits

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.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
29364	Glendale Online Class	Online	3/23 – 5/15 Spring 2026	N/A	N/A	S. Moshrefzadeh	Open 1 of 24 seats available
29364	No books listed at the bookstore, contact instructor
26136	Mesa Online Course	Online	3/23 – 5/15 Spring 2026	N/A	N/A	K. Heintzman	Open 1 of 24 seats available
26136	Notes This is an Online class that does not meet at specific class times. Students are required to have access to a computer or mobile device, and Internet access, unless otherwise specified. Before enrolling in their first online class at MCC, students need to view the online orientation and complete the readiness survey on https://www.mesacc.edu/online/get-started for additional information. Book Information Get books at the Bookstore
17456	Rio Salado Online Class	Online : You can start on any Monday between dates:	3/9 – 4/27 Spring 2026	N/A	N/A	S. Tjonn	Open 4 of 11 seats available
17456	Notes Sixteen (16) Week Class 8-week class option available Lab Component Recommended Book Information Get books at the Bookstore
22579	Scottsdale Online Course	Online	3/23 – 5/15 Spring 2026	N/A	N/A	S. Najafi	Open 15 of 25 seats available
22579	Notes This course requires the use of a computer or mobile device with internet access and speakers. This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester. For more information contact the Instructor at https://directory.scottsdalecc.edu Book Information Get books at the Bookstore

FON100LL: Introductory Nutrition Laboratory – 1 credit

Introduction to nutrition using anthropometric, biochemical, clinical, and dietary analysis. Includes the use of qualitative and quantitative methodology to determine nutritional status and evaluate methodological applications. Emphasis on relationship between energy balance and weight regulation and health. Prerequisites: None. Note: Self-evaluative laboratory experience to complement FON100.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
17458	Rio Salado Online Class	Online : You can start on any Monday between dates:	3/9 – 4/27 Spring 2026	N/A	N/A	B. Khan	Open 7 of 7 seats available
17458	Notes Sixteen (16) Week Class 8-week class option available Lecture Component Recommended Microsoft Word is required. Book Information Get books at the Bookstore

FON104: Certification in Food Service Safety and Sanitation – 1 credit

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.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
20917	Rio Salado Online Class	Online : You can start on any Monday between dates:	3/9 – 4/27 Spring 2026	N/A	N/A	K. Ballas	Open 13 of 13 seats available
20917	Notes Eight (8) Week Class Proctoring fees for a certified ServSafe testing location or online proctoring site for out of town students may require an additional fee. The student is responsible for proctoring fees. Book Information Get book at the Bookstore

FON125: Introduction to Professions in Food, Nutrition, and Dietetics – 1 credit

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.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
25492	Mesa Online Course	Online	3/23 – 5/15 Spring 2026	N/A	N/A	D. Kinsfather	Open 17 of 24 seats available
25492	Notes This is an Online class that does not meet at specific class times. Students are required to have access to a computer or mobile device, and Internet access, unless otherwise specified. Before enrolling in their first online class at MCC, students need to view the online orientation and complete the readiness survey on https://www.mesacc.edu/online/get-started for additional information. No books listed at the bookstore, contact instructor
12788	Chandler-Gilbert CGCC Online	Online	3/23 – 5/15 Spring 2026	N/A	N/A	D. Kinsfather	Open 18 of 28 seats available
12788	Notes Second Eight (8) Week Class This is a class that focuses on jobs and careers in nutrition. Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. No books listed at the bookstore, contact instructor
29363	Glendale Online Class	Online	3/23 – 5/15 Spring 2026	N/A	N/A	G. Lilley	Open 11 of 24 seats available
29363	Book Information Get book at the Bookstore

FON135: Sustainable Cooking – 3 credits

Basic cooking techniques for healthful and enjoyable eating. Emphasis on strategies for maximizing the use of whole, local, and nutrient-dense food while focusing on applying the dietary recommendations for optimal health to food choices. Opportunities to learn about sustainable food living and identifying resources that enable people to be more in control of their food supply. Covers issues of diversity as related to sustainable food systems and equitable access to food.
Prerequisites: None. Note: Laboratory component involves hands-on experience in the college teaching or commercial kitchen and garden (or similar teaching or commercial food operation). Students employed in a farm-to-table or similar operation may complete their hands-on portion under their employer's supervision.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
21393	Rio Salado Online Class	Hybrid In-Person : You can start on any Monday between dates:	3/9 – 3/9 Spring 2026	N/A	N/A	K. Ballas	Open 8 of 11 seats available
21393	Notes Sixteen (16) Week Class Labs are in Cafe @Rio 9am-12pm Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Book Information Get book at the Bookstore

FON143: Food and Culture – 3 credits

Understanding diet in the context of culture. Historical, religious, and sociocultural 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 of cultural foods. Prerequisites: None. Note: FON143 may be repeated for a total of six (6) credit hours.

General Education Designations: G

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
17464	Rio Salado Online Class	Online : You can start on any Monday between dates:	3/9 – 4/27 Spring 2026	N/A	N/A	P. Savery	Open 5 of 7 seats available
17464	Notes Sixteen (16) Week Class 8-week class option available Book Information Get books at the Bookstore

FON161: Sustainable Food Production Systems – 3 credits

Overview of the global food system. Covers historical events impacting current food production model and the effects food systems have on the environment, health, and communities. Also covers conventional agriculture and food safety concerns. Emphasis on the movement towards sustainable food systems. Prerequisites: None.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
21692	Rio Salado Online Class	Online : You can start on any Monday between dates:	3/9 – 4/27 Spring 2026	N/A	N/A	P. Savery	Open 3 of 3 seats available
21692	Notes Eight (8) Week Class Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. Book Information Get book at the Bookstore

FON163: Sustainable Kitchen Practices – 3 credits

Overview of sustainable kitchen practices. Covers energy efficient appliances and equipment, as well as electricity and water conservation practices. Includes environmentally friendly kitchen products and methods for disposal of waste. Researching food sources, purchasing locally, and building relationships, and promoting local food equity are also covered. Emphasis in preparing organic, seasonal, and local foods, and developing sustainable menus.
Prerequisites: None.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
20847	Rio Salado Online Class	Online : You can start on any Monday between dates:	3/9 – 4/27 Spring 2026	N/A	N/A	P. Savery	Open 6 of 7 seats available
20847	Notes Eight (8) Week Class Microsoft Office Excel 365 or Excel 2019 is required. Open Educational Resources (OER) are learning, teaching, and research materials in any format and medium that reside in the public domain or have an open license copyright that permits no-cost access, re-use, re-purpose, retention, redistribution, and adaptation by others. Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. No books listed at the bookstore, contact instructor

FON165: Sustainable Food Entrepreneurship – 3 credits

Overview of the process for starting a small food business. Covers stages for introducing a variety of food products into the market, food safety, and sanitation requirements. Includes business and marketing strategies, processing, labeling, and distribution requirements for different food product types such as dairy, meat, poultry, and fish. Covers the importance of diversity, equity, and inclusion for the sustainable food entrepreneur. Also covers available resources for small food business support.
Prerequisites: None.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
21323	Rio Salado Online Class	Online : You can start on any Monday between dates:	3/9 – 4/27 Spring 2026	N/A	N/A	P. Savery	Open 4 of 7 seats available
21323	Notes Eight (8) Week Class Open Educational Resources (OER) are learning, teaching, and research materials in any format and medium that reside in the public domain or have an open license copyright that permits no-cost access, re-use, re-purpose, retention, redistribution, and adaptation by others. Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. No books listed at the bookstore, contact instructor

FON241: Principles of Human Nutrition – 3 credits

Scientific principles of human nutrition. Emphasis on scientific literacy and the study of nutrients for disease prevention. Includes macronutrients and micronutrients, human nutrient metabolism and nutrition's role in the health of the human body throughout the life cycle. Addresses nutrition principles for prevention of nutrition-related health conditions. Prerequisites: None. Note: General Education Designation: Natural Sciences (General) - [SG] in combination with: FON241LL

General Education Designations: SG

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
24678	Mesa Online Course	Online	3/23 – 5/15 Spring 2026	N/A	N/A	S. Lolley	Open 1 of 24 seats available
24678	Notes This is an Online class that does not meet at specific class times. Students are required to have access to a computer or mobile device, and Internet access, unless otherwise specified. Before enrolling in their first online class at MCC, students need to view the online orientation and complete the readiness survey on https://www.mesacc.edu/online/get-started for additional information. To offer a low-cost textbook, consider buying a used edition of The Science of Nutrition by Thompson et al. Either the 4th or 5th editions will suffice for this course. Book Information Get book at the Bookstore
17449	Rio Salado Online Class	Online : You can start on any Monday between dates:	3/9 – 4/27 Spring 2026	N/A	N/A	R. Crawford	Open 16 of 25 seats available
17449	Notes Sixteen (16) Week Class 8-week class option available Lab Component Recommended Open Educational Resources (OER) are learning, teaching, and research materials in any format and medium that reside in the public domain or have an open license copyright that permits no-cost access, re-use, re-purpose, retention, redistribution, and adaptation by others. Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. Enrollment in both a FON241 Lecture class and a FON241LL Laboratory class is required for Natural Sciences designation. No books listed at the bookstore, contact instructor

FON241LL: Principles of Human Nutrition Laboratory – 1 credit

Self-evaluative laboratory experience to complement FON241, Principles of Human Nutrition using anthropometric, biochemical, clinical, and dietary analysis. Includes the use of qualitative and quantitative methodology to determine nutritional status and evaluate methodological applications. Note: General Education Designation: Natural Sciences (General) - [SG] in combination with: FON241 Prerequisites: A grade of C or better in FON241 or Corequisites: FON241.