Sep 29, 2020  
College Catalog 2019-2020 
College Catalog 2019-2020 [ARCHIVED CATALOG]

Nutrition and Food Transfer Option, Arts and Science, A.A.

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Patti Mantia, 413.552.2300,


The Nutrition Program at HCC is a transfer program designed for articulation with the University of Massachusetts at Amherst or other 4-year institutions with nutrition and food science programs.


Upon completion of this program, students will be able to:

  • Discuss nutrition as it relates to health and well-being
  • Discuss the factors that influence behaviors and attitudes about food
  • Discuss macro- and micro- nutrients and identify current recommendations for and sources of each
  • Identify nutritional needs through the life cycle
  • Discuss food digestion and metabolism
  • Discuss dietary practices of different cultures
  • Discuss dietary supplementation risks and benefits
  • Discuss food safety and security
  • Demonstrate effective interpersonal skills required by nutrition advisors
  • Explain the relationship between nutrition, physical activity, and fitness
  • Provide recommendations for physical activity
  • Transfer to a 4 year institution to pursue a Bachelor’s of Science in Nutrition and qualify for participation in a one-year ADA internship and become licensed to work in all fields of nutrition in the United States.



Students interested in transferring to a 4-year Dietetics program should consider taking MGT 230  and MGT 231  in addition to all other program requirements.

Students interested in transferring to a 4-year Nutrition research program should consider taking CHM 222  in addition to all other program requirements.

This program qualifies for MassTransfer, which guarantees credit transfer to Massachusetts state colleges universities. MassTransfer also will grant students automatic acceptance to certain state colleges and universities by achieving the minimum grade point average and the HCC degree.

Depending on course selection, 50% of this program can be completed online.  Go to Online Learning  for more information.


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