Search Results
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
11507
Rio Salado
Online Class
Online
: You can start on any Monday between dates:
07/07 –
08/11
Summer 2025
N/A
N/A
- S. Tjonn
Open
1 of 3 seats available
-
Notes
- Notes: Sixteen (16) Week Class
8-week class option available
Lab Component Recommended
-
Book Information
12389
Rio Salado
Online Class
Online
: You can start on any Monday between dates:
07/07 –
08/11
Summer 2025
N/A
N/A
- B. Khan
Open
4 of 11 seats available
-
Notes
- Notes: Sixteen (16) Week Class
8-week class option available
Lab Component Recommended
-
Book Information
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
11508
Rio Salado
Online Class
Online
: You can start on any Monday between dates:
07/07 –
08/11
Summer 2025
N/A
N/A
- B. Khan
Open
10 of 11 seats available
-
Notes
- Notes: Sixteen (16) Week Class
8-week class option available
Lecture Component Recommended
Microsoft Word is required.
-
Book Information
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
12808
Rio Salado
Online Class
Online
: You can start on any Monday between dates:
07/07 –
07/07
Summer 2025
N/A
N/A
- K. Ballas
Open
30 of 30 seats available
-
Notes
- Notes: Eight (8) Week Class
- Additional Notes: 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
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 and serving of foods from many cultures. 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
11529
Rio Salado
Online Class
Online
: You can start on any Monday between dates:
07/07 –
08/11
Summer 2025
N/A
N/A
- P. Savery
Open
6 of 7 seats available
-
Notes
- Notes: Sixteen (16) Week Class
8-week class option available
-
Book Information
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
13229
Rio Salado
Online Class
Online
: You can start on any Monday between dates:
07/07 –
08/11
Summer 2025
N/A
N/A
- P. Savery
Open
7 of 7 seats available
-
Notes
- 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
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
12741
Rio Salado
Online Class
Online
: You can start on any Monday between dates:
07/07 –
08/11
Summer 2025
N/A
N/A
- P. Savery
Open
2 of 3 seats available
-
Notes
- 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
13111
Rio Salado
Online Class
Online
: You can start on any Monday between dates:
07/07 –
08/11
Summer 2025
N/A
N/A
- P. Savery
Open
6 of 7 seats available
-
Notes
- 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
11938
Rio Salado
Online Class
Online
: You can start on any Monday between dates:
07/07 –
08/11
Summer 2025
N/A
N/A
- S. Sullivan-Holness
Open
10 of 25 seats available
-
Notes
- Notes: Sixteen (16) Week Class
8-week class option available
Microsoft Word is required.
Lab Component Recommended
- Additional Notes: Enrollment in both a FON241 Lecture class and a FON241LL Laboratory class is required for Natural Sciences designation.
-
Book Information
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.
General Education Designations: SG
Class#
Location
Delivery
Dates
Days
Times
Instructors
Availability
11194
Rio Salado
Online Class
Online
: You can start on any Monday between dates:
07/07 –
08/11
Summer 2025
N/A
N/A
- B. Ritzko
Open
3 of 15 seats available
-
Notes
- Notes: Sixteen (16) Week Class
8-week class option available
Software Required
Lecture Component Recommended
- Additional Notes: 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
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 |
---|---|---|---|---|---|---|---|
11507
|
Rio Salado
Online Class |
Online
: You can start on any Monday between dates:
|
07/07 –
08/11
Summer 2025 |
N/A
|
N/A
|
|
Open
1 of 3 seats available |
|
|||||||
12389
|
Rio Salado
Online Class |
Online
: You can start on any Monday between dates:
|
07/07 –
08/11
Summer 2025 |
N/A
|
N/A
|
|
Open
4 of 11 seats available |
|
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 |
---|---|---|---|---|---|---|---|
11508
|
Rio Salado
Online Class |
Online
: You can start on any Monday between dates:
|
07/07 –
08/11
Summer 2025 |
N/A
|
N/A
|
|
Open
10 of 11 seats available |
|
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 |
---|---|---|---|---|---|---|---|
12808
|
Rio Salado
Online Class |
Online
: You can start on any Monday between dates:
|
07/07 –
07/07
Summer 2025 |
N/A
|
N/A
|
|
Open
30 of 30 seats available |
|
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 and serving of foods from many cultures. 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 |
---|---|---|---|---|---|---|---|
11529
|
Rio Salado
Online Class |
Online
: You can start on any Monday between dates:
|
07/07 –
08/11
Summer 2025 |
N/A
|
N/A
|
|
Open
6 of 7 seats available |
|
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 |
---|---|---|---|---|---|---|---|
13229
|
Rio Salado
Online Class |
Online
: You can start on any Monday between dates:
|
07/07 –
08/11
Summer 2025 |
N/A
|
N/A
|
|
Open
7 of 7 seats available |
|
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 |
---|---|---|---|---|---|---|---|
12741
|
Rio Salado
Online Class |
Online
: You can start on any Monday between dates:
|
07/07 –
08/11
Summer 2025 |
N/A
|
N/A
|
|
Open
2 of 3 seats available |
|
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 |
---|---|---|---|---|---|---|---|
13111
|
Rio Salado
Online Class |
Online
: You can start on any Monday between dates:
|
07/07 –
08/11
Summer 2025 |
N/A
|
N/A
|
|
Open
6 of 7 seats available |
|
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 |
---|---|---|---|---|---|---|---|
11938
|
Rio Salado
Online Class |
Online
: You can start on any Monday between dates:
|
07/07 –
08/11
Summer 2025 |
N/A
|
N/A
|
|
Open
10 of 25 seats available |
|
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.
General Education Designations: SG
Class# | Location | Delivery | Dates | Days | Times | Instructors | Availability |
---|---|---|---|---|---|---|---|
11194
|
Rio Salado
Online Class |
Online
: You can start on any Monday between dates:
|
07/07 –
08/11
Summer 2025 |
N/A
|
N/A
|
|
Open
3 of 15 seats available |
|