Academic Programs Committee

CALIFORNIA STATE POLYTECHNIC UNIVERSITY, POMONA

ACADEMIC SENATE

ACADEMIC PROGRAMS COMMITTEE

REPORT TO

THE ACADEMIC SENATE

AP-001-034

Proposal for New Option in Nutrition Science

Academic Programs Committee Date:

Steering Committee Received and Forwarded Date: 11/12/03

Academic Senate Date: 11/19/03 First Reading AP-001-034, Proposal for New Option in Nutrition Science 2

1/28/04 Second Reading AP-001-034, Proposal for New Option in Nutrition Science 3

Background

The College of Agriculture has presented a proposal for a new option in Nutrition Science under the degree of Bachelor of Science in Food and Nutrition. The main objective of the new Option in Nutrition Science is to fulfill the need to provide a science-based education emphasizing nutrition to students desiring a strong background in scientific methodology. The Option will provide the necessary background and training so that Nutrition Science graduates may:

(1) Be adequately prepared for graduate study in nutrition and nutrition-related fields including food science, toxicology, pharmacology, epidemiology, and public health (2) Be academically prepared for post-graduate professional schools including veterinary, osteopathy, medical, dental, physical therapy, physician assistant, and pharmacy. (3) Participate more fully in externally funded nutrition related research projects within the department and College of Agriculture

This option is meant specifically to develop students interested in nutrition and nutrition related research for successful admittance to graduate programs in their field. The Food and Nutrition Department has identified the need of students who wish to have this rigorous preparation. While other CSU campuses offer degrees in food and nutrition, they are focused on dietetic and food related careers (similar to Cal Poly Pomona’s dietetic option). Currently, UC Davis and UC Berkeley are the primary programs in California for nutrition science and research. Based on student input and success of a similar program recently begun at the University of Reno, faculty in the Food and Nutrition Department feel that this option will also provide opportunities for underrepresented students to enter the professional fields that emphasize nutrition and nutrition related research.

Resources Consulted

Dr. Wayne Bidlack, Dean, College of Agriculture; Dr. Les Young, Associate Dean, College of Agriculture; Dr. Douglas Lewis, Chair, Human Nutrition and Food Science; Dr. Michael Keith, Chair, Chemistry; Dr. Mary Mogge, Chair, Physics.

Discussion

The basic curriculum for the new Option in Nutrition Science is appended to the end of this report. This option differs from existing options as required by the Curriculum Guide. AP-001-034, Proposal for New Option in Nutrition Science 4

As can be seen, this option contains several support courses taught by the College of Science. These are existing courses. Consultation with the chairs of both the physics and chemistry departments was made during the development of the Nutrition Science proposal and later, by this committee. Support for the inclusion of these courses in both departments was confirmed.

Students choosing the Nutrition Science Option may focus their emphasis on one of six options: Molecular and Cellular; Analytical, Biochemical, and Clinical; Food Science and Technology; Community Nutrition; Animal Nutrition; or Kinesiology. Each of these areas is related to graduate and post-graduate studies, as mentioned above.

A review of the curriculum reveals that no new courses are added and no additional resources are required by the department to implement this new option.

Recommendations

1. The Academic Programs Committee recommends approval of the proposed Nutrition Science Option in the Department of Human Nutrition and Food Science Proposed Nutrition Science option in Foods and Nutrition Major Department of Human Nutrition and Food Science

APPEDNIX A. Curriculum for Nutrition Science Option

Foods and Nutrition Major-Nutrition Science option Food and Nutrition Core Courses Units Support Courses Units General Education Courses Units Orientation to College of Ag AG 100 1 General Chemistry CHM 122/122L 4 Area A Communications and Introduction to Professions FN 100 1 General Chemistry CHM 123/123L 4 Critical Thinking 12 units Nutrition FN 235 4 Organic Chemistry CHM 314, 315, 316 9 1 ENG 104 4 Introduction to Research FN 263 2 Organic Chemistry Laboratory CHM 317L 1 2 Oral Communication 4 Undergraduate Invest. Seminar FN 463 4 3 Eng 105 4 Ethics al Issues in Agriculture AG 401 4 Biochemistry CHM 327 3 Biochemistry Laboratory CHM327L 1 Area B Math and Natural Nutrition Science Core Sciences 17 units Introduction to Food Science FST 125 4 College Physics PHY 121/122/123 9 1 STA 120 4 Nutrition of the Life Cycle FN 335 4 College Physics Laboratory PHY 121L/122l/123L 3 2 CHM 121/121L 4 Nutrient Drug Interactions FN 343 2 3. BIO 115/115L 5 Advanced Nutrition I FN 433 4 Microbiology MIC 201/201L 4 4. Science & Technology 4 Advanced Nutrition II FN 434 4 Synthesis Advanced Nutrition III FN 435 3 Microcomputing CIS 101 4 Medical Nutrition therapy FN 443 4 Area C Humanities 16 units Medical Nutrition Therapy FN 445 4 Calculus for Life Sciences MAT 120 4 1 Fine/Performing arts 4 Research Methods I FN 400 2 2 Philosophy and civilization 4 Human Physiology ZOO 235/235L 4 3 Literature and Foreign language 4 4. Humanities synthesis 4 49 50 Select 12 U within one emphasis area 12 Area D Social Sciences 20 units Molecular and Cellular 1, US History, Constitution, 8 Analytical, Biochemical and Clinical American Ideals 4 Food Science & Technology 2. AG 101 4 Community and Clinical Nutrition 3. Sociology, Anthropology, Animal Nutrition Ethnic and Gender Studies 4 Kinesiology 4. Social Sciences synthesis

Area E. Lifelong Understanding and Self Development-4 units 4

61 50 69

5 Proposed Nutrition Science option in Foods and Nutrition Major Department of Human Nutrition and Food Science

Emphases select 12 units from one of the following areas: Molecular and Cellular Analytical, Biochemical, and Food Science & Technology Community Nutrition Animal Nutrition Biology of Cancer BIO 302 (4) Clinical Meat Science and Industry AVS Introductory Food Science FN Introduction to Animal Nutrition Genetics BIO 303 (4) Quantitative Analysis CHM 327/327L (3/1) 121/121L (2/2) AVS 100 (3) Advanced Genetics BIO 421 (3) 221/221l (4) Seafood and Poultry Processing Experimental Food Science FN Feeds and Feeding AVS Cell, Molecular and Biochemistry CHM 328/328L (4) Technology AVS 328/328L (3/1) 321/321L (2/2) 101/101L (1/1) Developmental Biology BIO Biochemistry CHM 329/329L (4) Meat Processing and Technology Culture and Meal Patterns FN Equine Management Science 310 (4) Clinical Chemistry 331/331L (2/2) AVS 427/427L (3/1) 328/328L (2/2) AVS 125/125L (3/1) & Equine Cellular Physiology BIO Instrumental Analysis CHM Food Laws & Regulation FST Nutrition Education FN Nutrition AVS 355 (3) 435/435L (3/2) 342/342L, or 343/343L, or 322 (4) 345/345A (2/1) Applied Animal Feeding AVS Neuroscience BIO 424 (3) 344/344L Food Safety & Current Issues FN Community Nutrition FN 303/303L (3/1) Recombinant DNA Bioanalytical Chemistry CHM 325 (4 U) 346/346L (2/1) Animal Nutrition AVS 402 (3) Biochemistry CHM 453 (3) 450 (4) Sensory Analysis of Foods FST Nutrition/International Ruminant Nutrition AVS 403 (3) 418/418A (2/2) Development FN/IA 445 (4) Nutritive Analysis AVS 424L (2) Food Chemistry FST 420/420L (2/2) Food Analysis FST 422/422L (2/2) Food Microbiology MIC 320/320L (3/1)

Kinesiology Foundation of Exercise Science KIN 301/301L (3/1) Physiology of Exercise KIN 303/303L (3/1) Physiology of Exercise II Kin 403/403L (3/1) Science of Physical Aging Kin 365 (4) Sports Medicine Kin 455 (4) Exercise Metabolism and Weight Control KIN 456 (3)