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Course Criteria
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1.00 Credits
Sixteen hours. Acceptable for credit: CSU Presents principles of waste reduction and cleaner production processes to reduce chemical and raw materials losses, manufacturing costs, and waste generation. Provides students with practical techniques for initiating or expanding pollution prevention programs. (GR/P/NP) (F,S)
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1.00 Credits
Sixteen hours. Acceptable for credit: CSU Examination of laws, regulations and policies of regulatory agencies at federal, state, and local levels covering the proper management of hazardous substances from generation to disposal. Includes in-depth examination of state hazardous waste control law requirements on Certified Unified Program Agency (CUPA) regulations for facilities permitting and site management. (GR/P/NP) (F,S)
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2.00 Credits
Thirty-two hours. Acceptable for credit: CSU Presents fundamental principles of air and water pollution prevention. Emphasizes the systematic assessment methods of identifying discharges to air and water and the permitting processes that are designed to minimize air and water pollution. (GR/P/NP) (F,S)
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1.50 Credits
Eight hours weekly (three weeks) and four hours by arrangement. A study of mapping and GPS skills as applied to fire, Haz- Mat and EMS emergency response. Emphasizes interpreting topographic maps and use of both the compass and GPS device. This course is not open to students who are enrolled in or have received credit for Fire Technology 338 or Emergency Medical Services 338. (GR/P/NP) (F,S)
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0.50 - 3.00 Credits
Lecture and/or lab as required by unit formula. Eligibility for enrollment will be determined by content of course. Training courses focusing on specialized environmental technology topics. Topics will be identified on a periodic basis in conjunction with employment or program/discipline needs. (GR/P/NP) (A)
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3.00 Credits
Three hours weekly. Acceptable for credit: CSU An overview of basic nutrition emphasizing the application of nutrition science to consumer choices for improved health and fitness. Students will assess their own diet quality and will learn to select diets appropriate to their individual lifestyles, inherited health risks, tastes, and needs at all stages of the lifecycle. The course examines current controversies and claims to distinguish fact from fallacy, and assists in adapting research on diet and health to individual needs. (GR/P/NP) (F,S)
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3.00 Credits
Three hours weekly. CAN FCS 2, acceptable for credit: CSU, UC A survey course in the scientific concepts of nutrition relating nutrient structures, requirements, food sources, functions in basic life processes, and nutrition status to health, fitness, and disease. Included is a computerized diet analysis, an emphasis on individual needs throughout the lifespan, guidelines for consumer decision making, and use of the scientific method to examine current nutrition controversies. (GR/P/NP) (F,S)
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3.00 Credits
Three hours weekly. Acceptable for credit: CSU Examines the psychological, nutritional, and physiological factors, which lead to healthy and unhealthy weight management strategies. Guidelines will be provided for achieving permanent weight control by developing skills and techniques essential to changing eating patterns, behavior patterns, and food preparation methods. Methods for calculating and planning adequate weight loss diets and for implementing appropriate exercise programs will be addressed. Emphasis will be given to the application of these skills to counseling situations. (GR/P/NP) (F)
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1.00 Credits
One hour weekly. Acceptable for credit: CSU A study of the nutrient and food needs of preschoolers. Covers the nutritional, physiological and psychosocial aspects of feeding as well as the assessment of diets and nutritional status, including practical applications to child care settings such as snack and meal planning, cooking for children, children's cooking activities, regulations and parent and child nutrition education. Appropriate for parents, child caregivers, and nurses. (GR) (S)
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1.00 Credits
One hour weekly. Acceptable for credit: CSU A study of the nutrient and food needs of the infant and toddler. Covers methods to assess physical growth, nutritional status and nutrient intake, appropriate milks and solid foods, common nutrition and feeding problems, the psychosocial aspects of eating behavior and appropriate day care activities, eating environments, and nutrition. Appropriate for parents, child care workers and nurses. (GR) (F)
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