Course Finder

• Prerequisite: NURSNG 5.

This course focuses on advanced concepts of nursing care as they relate to patients with complex, multi-system alterations in health. Emphasis is placed on implementing time management and organizational skills while managing the care of patients with multiple needs and collaborating with the interdisciplinary team. Complex clinical skills, as well as priority setting, clinical judgment, and tenets of legal and ethical practice are integrated throughout the course.

• Corequisite: NURSNG 8.

This clinical course focuses on advanced concepts of nursing care as they relate to patients with complex multi-system alterations in health. Emphasis is placed on implementing time management and organizational skills while managing the care of patients with multiple needs and collaborating with the interdisciplinary team. Complex clinical skills, as well as priority setting, clinical judgment, and tenets of legal and ethical practice are integrated throughout the course. Clinical experiences provide the student an opportunity to apply theoretical concepts and implement safe care to patients and selected groups in a variety of settings.

• Prerequisite: NURSNG 8.

This course facilitates the transition of the student to the role of a professional nurse in the microsystem of a work unit. Emphasis is placed on contemporary issues and management concepts, as well as developing the skills of delegation, conflict management, and leadership. Legal and ethical issues are discussed with a focus on personal accountability and responsibility. Standards of practice and the significance of functioning according to state regulations and statutes are analyzed.

The purpose of this course is to provide additional assistance to nursing students, enrolled in Santa Monica College Nursing Program, in order to facilitate understanding the core concepts taught in the courses in the nursing curriculum. The course will assist the student in being able to determine their comprehension of the content taught in the nursing course (s) and facilitate the transfer of nursing concepts. A stimulating learning environment will be created for active communication and interaction among students and instructor. The learning environment will provide an opportunity for students to verbalize their thinking, understanding of underlying pathophysiology and its relevance to the therapeutic regime and therapeutic nursing interventions. Consistent attendance and participation are essential to the effectiveness of the supervised tutoring sessions.

Please see “Internships” section.

Please see “Internships” section.

• Corequisite: NURSNG 9.

This clinical course facilitates the transition of the student to the role of a professional nurse in the microsystem of a work unit. Emphasis is placed on contemporary issues, leadership and management concepts, as well as developing the skills of delegation, prioritization, time management and conflict management. Legal and ethical issues are discussed with a focus on personal accountability and responsibility. Standards of practice and the significance of functioning according to state regulations and statutes are analyzed. Clinical experiences provide the student the opportunity to apply theoretical concepts while functioning in a leadership role and providing care to groups of patients.

C-ID: NUTR 110.

• Advisory: Eligibility for English 1.

Human nutrition, integrating anatomy, physiology, biochemistry, and psychology, is studied in relation to wellness and degenerative disease prevention. Scientific information and principles provide the foundation for evaluating current concepts in nutrition for practical application in daily living.

C-ID: NUTR 110.

• Advisory: Eligibility for English 1.

Human nutrition, integrating anatomy, physiology, biochemistry, and psychology, is studied in relation to wellness and degenerative disease prevention. Scientific information and principles provide the foundation for evaluating current concepts in nutrition for practical application in daily living.

This course explores the fields of Dietetics and Nutrition, including trends, future projections, and employment opportunities. The course offers an overview of the dietetics profession including career options, professional development, continuing education, code of ethics, state and national standards of scope and practice, professional values, creativity, Academy of Nutrition and Science position papers and evidence-based references and resources. Additionally, each student will be guided through the process of creating a resume, the processes of building a portfolio and networking through the district dietetic association and contribute to the nutritional status of the community. Service learning may be used in this course.

This course explores the fields of Dietetics and Nutrition, including trends, future projections, and employment opportunities. The course offers an overview of the dietetics profession including career options, professional development, continuing education, code of ethics, state and national standards of scope and practice, professional values, creativity, Academy of Nutrition and Science position papers and evidence-based references and resources. Additionally, each student will be guided through the process of creating a resume, the processes of building a portfolio and networking through the district dietetic association and contribute to the nutritional status of the community. Service learning may be used in this course.

This course will help individuals to develop knowledge of how to eat healthy for fitness, health and sport. Nutrition and physical assessments will guide the development of these life style skills. The dangers of disordered eating and body dysmorphia will be discussed. Individuals will learn how to evaluate the latest weight loss, fitness and dietary supplement fads.

This course will help individuals to develop knowledge of how to eat healthy for fitness, health and sport. Nutrition and physical assessments will guide the development of these life style skills. The dangers of disordered eating and body dysmorphia will be discussed. Individuals will learn how to evaluate the latest weight loss, fitness and dietary supplement fads.

IGETC AREA 4 (Social and Behavioral Sciences)

Satisfies Global Citizenship

• Advisory: NUTR 1.

The evolution of American food culture is examined from a historical, contemporary, economic, political and scientific survey of ethnic groups in America, including Native Americans, European Americans, African Americans, Asian Americans, and Latinos. Immigration, enculturation, acculturation, religion, food availability, food preference, food behavior, food preparation, food beliefs and food-related gender roles are considered. These factors are compared and contrasted across the ethnic groups and regions in America. The impact of “Americanization” on ethnic cuisines and impact of ethnic cuisines on the American economy are explored. Current research on the health- and nutrition-related implications of ethnic groups’ food choices/practices is reviewed. Engendering cultural sensitivity and competency is at the core of this course.

IGETC AREA 4 (Social and Behavioral Sciences)

Satisfies Global Citizenship

• Advisory: NUTR 1.

The evolution of American food culture is examined from a historical, contemporary, economic, political and scientific survey of ethnic groups in America, including Native Americans, European Americans, African Americans, Asian Americans, and Latinos. Immigration, enculturation, acculturation, religion, food availability, food preference, food behavior, food preparation, food beliefs and food-related gender roles are considered. These factors are compared and contrasted across the ethnic groups and regions in America. The impact of “Americanization” on ethnic cuisines and impact of ethnic cuisines on the American economy are explored. Current research on the health- and nutrition-related implications of ethnic groups’ food choices/practices is reviewed. Engendering cultural sensitivity and competency is at the core of this course.

C-ID: NUTR 120.

Application of food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food.

C-ID: NUTR 120.

Application of food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food.

Please see “Independent Studies” section.

Please see “Independent Studies” section.

Please see “Independent Studies” section.