NUTR100
Healthy Living

Description: Various risk factors and personal behaviors that affect health. Practical methods for self-assessments and improving and maintaining physically active and healthy eating habits designed to enhance awareness of short- and long-term risks and to achieve a higher level of wellness. Use of "Blackboard" required.

This course is a prerequisite for: NUTR 252; NUTR 256

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR131
The Science of FoodCrosslisted with CHEM 131, FDST 131

Description: General scientific concepts in biology, chemistry, and physics using food as a model. What food is from both chemical and nutritional perspectives, and the fate of food from when it leaves the farm to when it becomes a part of the individual. Assists students in making intelligent decisions about many food related controversial issues (e.g., food irradiation, food additives, health foods).

This course is a prerequisite for: FDST 301

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
ACE Outcomes: ACE 4 Science

Credit Hours:3

ACE:ACE 4 Science

NUTR145
Food Literacy

Prerequisites: NUTR majors only

Description: Food safety and sanitation, proper use of basic kitchen equipment, food identification, proper handling and preparation, menu planning, food purchasing, and sensory evaluation.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:LAB

Credit Hours:1

ACE:

NUTR150
Career Preparation in Nutrition and Health Sciences

Description: Process of career preparation and planning. Philosophy and goals of academic programs, curricula, certifications, career opportunities and graduate programs in the Department of Nutrition and Health Sciences.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

ACE:

NUTR205
Asian Martial Culture

Description: Theoretical and experiential analysis of the martial arts of Asia from historical, anthropological, educational, philosophical, cultural, religious, political, and sociological perspectives and their impact on contemporary Asian and global society.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR213
Meat Specifications and ProcurementCrosslisted with ASCI 213

ASCI/NUTR 213 is for those students who have an interest in a career in Culinary Science, Meat Science, and/or Dietetics.

Description: Selecting and purchasing meat for the hotel, restaurant, institutional industry, and the retail markets.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR230
Peer Health Education

Prerequisites: Permission.

NUTR 230 requires serving as a Wellness Advocate in the University living units to gain experience in utilizing the information learned.

Description: The role of Wellness Advocate in the promotion of the health and wellness needs of college students. Techniques for promoting the adoption of lifestyle choices for lifelong health and well being.

Course details
Credit Hours:1-2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:1-2

ACE:

NUTR244
Scientific Principles of Food Preparation

Prerequisites: Sophomore standing; FACS or HRTM or NUTR major

Description: Chemical, physical, sensory, and nutritional principles of food preparation.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR245
Scientific Principles of Food Preparation Laboratory

Prerequisites: Must enroll in both NUTR 244 (lecture) and NUTR 245 (lab)

Description: Application of chemical, physical, sensory, and nutritional principles of food preparation.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:LAB

Credit Hours:1

ACE:

NUTR250
Human Nutrition and Metabolism

Prerequisites: 4 hours chemistry or biological sciences

Description: Introduction to nutrient function in the body, nutrient chemistry and energy metabolism. Role of nutrients in health and disease.

This course is a prerequisite for: NUTR 344; NUTR 355; NUTR 400

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR251
Nutrition Through the Life Cycle

Prerequisites: NUTR 250 or parallel.

Description: Influence of normal physiological stress on nutritional requirements throughout the life cycle: pregnancy, lactation, growth, and aging.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR252
Nutrient and Fitness Assessment

Prerequisites: NUTR 100, NUTR majors only

Description: Introduction to and practical application of tools frequently used to estimate fitness levels and dietary intake; association among physical activity, nutrition, and health; health screening and risk classification; principles of assessment and various assessment strategies.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR253
Cultural Aspects of Food and Nutrition

Prerequisites: NUTR 100 or 250.

Description: The influences of culture on food and nutrition practices.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
ACE Outcomes: ACE 9 Global/Diversity

Credit Hours:3

ACE:ACE 9 Global/Diversity

NUTR255
Special Topics in Health

Prerequisites: NUTR 201.

Description: Series of minicourses devoted to specific content areas of health.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

ACE:

NUTR256
Addressing Health Disparities through Health Literacy

Prerequisites: NUTR 100

Description: Understanding of health disparities existing at national and local levels through a social justice lens and the role of health literate communication in reducing health disparities, as well as its limitations.

This course is a prerequisite for: NUTR 400

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR298
Special Topics in Nutritional Science and Dietetics

Prerequisites: As announced by department.

Description: Topics vary.

Course details
Credit Hours:1-6
Max credits per semester:6
Max credits per degree:6
Course Format:LEC

Credit Hours:1-6

ACE:

NUTR299
Independent Study

Prerequisites: 6 hrs in major department or closely related areas and permission.

Work supervised and evaluated by departmental faculty members.

Description: Individual projects in research, literature review, or creative production.

Course details
Credit Hours:1-5
Max credits per semester:5
Max credits per degree:5
Course Format:IND

Credit Hours:1-5

ACE:

NUTR302
Health Information: Science, Media, and the Consumer

Prerequisites: Junior standing and NUTR major

Description: Critical evaluation, interpretation and communication of consumer health messages.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR343
Meat CulinologyTMIII: Foodservice ApplicationsCrosslisted with ASCI 343

Prerequisites: ASCI/NUTR 210 or ASCI/NUTR 213 or ASCI/NUTR 310.

Description: Cookery principles and methods role in maintaining meat yield and quality characteristics. Cookery techniques to maximize guest satisfaction and insure foodservice and/or restaurant financial integrity. Flavor enhancement and cookery technology application in center of the plate concept development.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR344
Nutrition and Food for Optimal Health

Prerequisites: NUTR 250; NUTR majors only; or permission

Description: Integration of current dietary guidelines, nutrient assessment methodologies, scientific principles of food preparation, financial accountability, concepts of healthy menu planning, and preparation techniques in promotion of healthy living.

This course is a prerequisite for: NUTR 452; NUTR 453

Course details
Credit Hours:4
Max credits per semester:4
Max credits per degree:4
Course Format:LEC

Credit Hours:4

ACE:

NUTR351
School Health Issues

Description: Prevalence and etiology of health behaviors among children and teens. Organization, development, and legal aspects of school health programming.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR352
Social Marketing in Health Communication

Prerequisites: Junior standing. NUTR majors only.

Description: Application of the social marketing framework to analyze public health problems and design program solutions.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR355
Introduction to Sports Nutrition

Prerequisites: BIOS 213; NUTR 250

Description: Understanding of fundamental principles of sports nutrition. Tools and knowledge to evaluate scientific literature and to develop evidence-based diet and supplementation strategies aimed at maximizing athletic performance.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR356
Nutrition Education in the Community

Prerequisites: NUTR 100 and 250; NUTR 251 or parallel.

Description: Overview of community nutrition. Assessment of community needs and services; policy formation; techniques for developing and delivering theory-based nutrition education.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR370
Food Production Management

Description: Application of food production and purchasing principles in foodservice management.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR371
Applied Food Production Laboratory

Prerequisites: NUTR 244 and 245.

Description: Application of theoretical knowledge and quality assessment is provided in university or community laboratory setting.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:LAB

Credit Hours:1

ACE:

NUTR372
Food Safety and SanitationCrosslisted with FDST 372

Description: Various factors that result in food illness: food allergy, natural toxins, parasites, microbial and viral food borne infections and food borne intoxications. Students will assess hazards, identify critical control points and establish monitoring and system verification procedures.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR384
Biomechanics of Human Movement

Prerequisites: Junior standing; BIOS 214

Description: Anatomical and mechanical principles as related to human movement.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR399
Independent Study

Prerequisites: Permission.

Course details
Credit Hours:1-6
Max credits per semester:6
Max credits per degree:6
Course Format:IND

Credit Hours:1-6

ACE:

NUTR400
Planning and Implementation of Health Promotion Programs

Prerequisites: NUTR 250, NUTR 256, and junior standing

Description: Theory-based process of developing health promotion/education programs. Principles of planning, implementing and evaluating health education interventions will be taught using evidence-based research.

This course is a prerequisite for: NUTR 404; NUTR 487

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR401
Health Behavior

Prerequisites: Junior standing.

Description: Social, psychological, and cultural factors that influence the adoption, maintenance, and modification of health behaviors in communities.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR404
Evaluation and Research Related to Health Promotion

Prerequisites: NUTR 400

Description: Introduction to research, study designs, and data collection methods in health and behavior-change related studies, including exercise, nutrition, and health education .Emphasis on understanding research literature and development of research/grant proposals.

This course is a prerequisite for: NUTR 406

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR406
Management and Administration of Health Promotion Programs

Prerequisites: NUTR 404

Description: Overview of systems approach to the management of resources needed to plan, implement, and evaluate a health education/promotion program including financial, human, curricula, and physical resources. Qualities of effective leadership will be explored and evaluated.

This course is a prerequisite for: NUTR 408

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR407
Principles of Epidemiology for Nutrition and Public HealthCrosslisted with NUTR 807

Prerequisites: NUTR 250 and 3 cr hrs Statistics

Description: Application of basic concepts of epidemiology to nutrition and public health to include epidemiological research design, estimating outcome measures and determining cause and effect and effectiveness of interventions to prevent and treat disease.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR408
Community Health Advocacy

Prerequisites: NUTR 406

Description: Health policy and law in the United States. Development of health advocacy skills through engagement with local community health organizations and decision-makers.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR429A
Food Security: A Global PerspectiveCrosslisted with ANTH 429A, ANTH 829A, AGRO 429A, AGRO 829A, HORT 429A, HORT 829A, NRES 429A, NRES 829A, NUTR 829A

Prerequisites: Junior standing

Description: Overview of the technical and sociocultural dimensions of global food insecurity.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR430
Nutritional AnthropologyCrosslisted with ANTH 430, ANTH 830, NUTR 830

Prerequisites: ANTH 242 or equivalent.

Description: Anthropological approaches to the study of nutrition. Background to nutrition science; bio-cultural aspects of obesity, fertility, lactose intolerance, and infant feeding practices; biological differences in nutritional requirements, fertility, and mortality; interpretation of nutritional deficiencies in skeletal remains; reconstructing prehistoric diets from archaeological evidence; and evaluation of relationships between dietary patterns and dental remains in fossil record.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
Groups:Biological Anthropology

Credit Hours:3

ACE:

NUTR441
Functional Properties of FoodCrosslisted with FDST 441, FDST 841, NUTR 841

Prerequisites: NUTR 245 and BIOC 321; or FDST 448.

Description: Relationship of structure and functionality of ingredients in food systems.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR445
Experimental FoodsCrosslisted with FDST 445, FDST 845, NUTR 845

Prerequisites: NUTR 244 and 245; BIOC 321.

Description: Introduction to food research. Application of research techniques to selected problems.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR449
Culinology Research Experience

Prerequisites: Senior standing; NUTR 441 or 445 or FDST 448; Culinology major.

Description: Supervised individual professional Culinology research experience in product development.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:FLD

Credit Hours:3

ACE:

NUTR450
Medical Nutrition Therapy I

Prerequisites: BIOC 321 and 321L, or BIOC/BIOS/CHEM 431; BIOS 213 or ASCI 240.

Description: Nutrition assessment, nutrition support, documentation of nutrition services and medical terminology.

This course is a prerequisite for: NUTR 452

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR452
Medical Nutrition Therapy II

Prerequisites: NUTR 344 and 450

Description: Nutrition in the disease state. Physiological and biochemical basis of medical nutrition therapy.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
ACE Outcomes: ACE 10 Integrated Product

Credit Hours:3

ACE:ACE 10 Integrated Product

NUTR452L
Medical Nutrition Therapy II Laboratory

Prerequisites: Must enroll in both NUTR 452L and NUTR 452

Description: Application of nutrition care process.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:LAB
ACE Outcomes: ACE 10 Integrated Product

Credit Hours:1

ACE:ACE 10 Integrated Product

NUTR453
Nutrition and Fitness Communication Strategies

Prerequisites: NUTR 344

Description: Application of behavior change and counseling theories to individual clients. Data assessment and interpretation, and developing goals and/or outcomes to facilitate health behavior changes.

This course is a prerequisite for: NUTR 488

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR454
Peer Nutrition Education

Prerequisites: Junior standing; COMM 109; NUTR 100.

Description: Practical experience in developing skills in nutrition for health promotion and nutrition education.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

ACE:

NUTR455
Advanced Nutrition

Prerequisites: BIOC 321 and 321L, or BIOC/BIOS/CHEM 431; BIOS 213 or ASCI 240, or parallel.

Description: Biochemical and physiological aspects of human nutrition. Nutrient transport, storage and utilization under various metabolic states and relationships to the development of chronic diseases.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
ACE Outcomes: ACE 10 Integrated Product

Credit Hours:3

ACE:ACE 10 Integrated Product

NUTR456
Clinical Exercise PhysiologyCrosslisted with NUTR 856

Prerequisites: BIOS 214; NUTR/BIOS 484/884; NUTR 486/886

Description: Cardiovascular, pulmonary, metabolic, pharmacologic, endocrinologic, renal, neurologic, inflammatory, and orthopedic aspects of clinical exercise physiology as they relate to exercise testing and programming.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR457
Classroom and Outreach Experiences in Food and Nutrition

Description: Supervised classroom or outreach experiences in educational or community settings.

Course details
Credit Hours:1-3
Max credits per semester:3
Max credits per degree:3
Course Format:FLD

Credit Hours:1-3

ACE:

NUTR470
Cost Control for FoodserviceCrosslisted with NUTR 870

Prerequisites: NUTR 370.

Description: Principles of cost control for foodservice. Integration of cost control and foodservice/restaurant management principles which influence financial integrity. Utilization of the computer as a tool to enhance decision making capabilities.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

ACE:

NUTR471
Vines, Wines and YouCrosslisted with HORT 471, HORT 871, NUTR 871, HRTM 471, HRTM 871

Prerequisites: 6 hrs science or equivalent experience; 21 years of age or older

Proof of age is required.

Description: Origin, botany, historical and cultural significance of the grapevine and related species. Principles and practices of vineyard establishment, management and processing of grape products, importance and/or scope of grape and wine industry; global and local significance. Culinary applications, health, environmental and safety-related issues, business and industry relations and experience.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR473
Organization and Administration of FoodserviceCrosslisted with NUTR 873

Prerequisites: NUTR 370.

Description: Organizational, administrative, and human relations concepts to foodservice. Utilization of computer applications in administration of a foodservice facility.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR480
Introduction to Functional ElectrocardiographyCrosslisted with NUTR 880

Prerequisites: NUTR 486; NUTR/BIOS 484.

Description: Theory and application of electrocardiography in graded exercise testing.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR484
Physiology of ExerciseCrosslisted with BIOS 484, BIOS 884, NUTR 884

Prerequisites: 12 hrs biological sciences, including BIOS 213 or equivalent; BIOS 214 or equivalent

Description: Effects of physical activity on the circulatory, respiratory, and other physiological processes.

This course is a prerequisite for: NUTR 486, NUTR 886

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR486
Exercise Testing and Exercise Programming in Adult Fitness and Cardiac RehabilitationCrosslisted with NUTR 886

Prerequisites: NUTR/BIOS 484/884; EDPS 459/859 or STAT 218

Description: In-depth analysis and development of the techniques and knowledge prerequisite for certification in adult fitness and cardiac rehabilitation as prescribed by the American College of Sports Medicine.

This course is a prerequisite for: NUTR 488

Course details
Credit Hours:4
Max credits per semester:4
Max credits per degree:4
Course Format:LEC

Credit Hours:4

ACE:

NUTR487
Community Health and Wellness Practicum

Prerequisites: NUTR 400. Community Health and Wellness majors only.

Background check will be required.

Description: Application of health education concepts and skills in a practical setting while serving as a health education resource person.

Course details
Credit Hours:4
Max credits per semester:4
Max credits per degree:4
Course Format:FLD

Credit Hours:4

ACE:

NUTR488
Practicum in Exercise and Health Behavior Planning

Prerequisites: NUTR 453 and 486/886

Description: Practical experience in exercise testing and analysis and planning of health and fitness programs for individuals.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
ACE Outcomes: ACE 10 Integrated Product

Credit Hours:3

ACE:ACE 10 Integrated Product

NUTR490
Professional Preparation for Careers in Dietetics

Prerequisites: Senior standing.

Description: Professional requirements in order to become a registered dietitian. Types of supervised practice experiences available and assistance in application process. Career options, professional organizations, and current issues in the dietetic profession.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:LEC

Credit Hours:1

ACE:

NUTR492
Nutrition Problems

Prerequisites: NUTR 455 or equivalent, and permission.

Description: Individual problems may be selected from diet therapy, animal feeding, metabolism studies, or surveys.

Course details
Credit Hours:1-6
Max credits per semester:6
Max credits per degree:6
Course Format:IND

Credit Hours:1-6

ACE:

NUTR493
Workshop Seminar
Course details
Credit Hours:1-12
Max credits per semester:12
Max credits per degree:12
Course Format:LEC

Credit Hours:1-12

ACE:

NUTR494
Essentials of Strength Training & ConditioningCrosslisted with NUTR 894

Prerequisites: NUTR 384; 484 or concurrent.

Description: Overview of the scientific principles and practical applications of strength and conditioning that integrate physiological responses, adaptations, testing, exercise techniques, program design, and periodization for athletic performance.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR496
Independent StudyCrosslisted with NUTR 896

Prerequisites: 12 hrs in major related areas; permission.

Supervised and evaluated by departmental faculty members.

Description: Individual projects in research, literature review, or creative production.

Course details
Credit Hours:1-5
Max credits per semester:5
Max credits per degree:5
Course Format:IND

Credit Hours:1-5

ACE:

NUTR497Z
Student Teaching MulticulturalCrosslisted with TEAC 497Z, SPED 497Z

Description: Supervised teaching experiences in schools. Accompanying seminar focuses on: teacher certification, teacher and student rights and responsibilities, proper conduct of teachers, selected legal aspects of education, methods of communicating with parents and community members, and current issues which impact education.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:FLD

Credit Hours:1

ACE:

NUTR498
Research Experiences

Prerequisites: Senior standing and permission.

Description: Participation in an ongoing research project. Select from foods, human nutrition education, small animal, or survey research areas.

Course details
Credit Hours:1-5
Max credits per semester:5
Max credits per degree:5
Course Format:IND

Credit Hours:1-5

ACE:

NUTR499H
Honors Thesis

Prerequisites: Good standing in the University Honors Program or by invitation.

Description: Conduct a scholarly research project and write a University Honors Program or undergraduate thesis.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE: