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.
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
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.
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.
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.
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.
Description: The role of Wellness Advocate in the promotion of health and wellness needs of college students. Techniques for promoting the adoption of lifestyle choices for lifelong health and well being. NUTR 230 requires serving as a Wellness Advocate in the University living units to gain experience in utilizing the information learned.
Prerequisites: Sophomore standing; FACS or HRTM or NUTR major
Description: Chemical, physical, sensory, and nutritional principles of food preparation.
Prerequisites: NUTR 250 or parallel.
Description: Influence of normal physiological stress on nutritional requirements throughout the life cycle: pregnancy, lactation, growth, and aging.
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.
Prerequisites: NUTR 201.
Description: Series of minicourses devoted to specific content areas of health.
Prerequisites: As announced by department.
Description: Topics vary.
Prerequisites: 6 hrs in major department or closely related areas and permission.
Description: Individual projects in research, literature review, or creative production. Work supervised and evaluated by departmental faculty members.
Prerequisites: Junior standing and NUTR major
Description: Critical evaluation, interpretation and communication of consumer health messages.
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.
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.
Description: Prevalence and etiology of health behaviors among children and teens. Organization, development, and legal aspects of school health programming.
Prerequisites: Junior standing. NUTR majors only.
Description: Application of the social marketing framework to analyze public health problems and design program solutions.
Description: Application of food production and purchasing principles in foodservice management.
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.
Prerequisites: Junior standing; BIOS 214
Description: Anatomical and mechanical principles as related to human movement.
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.
Prerequisites: Junior standing.
Description: Social, psychological, and cultural factors that influence the adoption, maintenance, and modification of health behaviors in communities.
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
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
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.
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.
Prerequisites: Junior standing
Description: Overview of the technical and sociocultural dimensions of global food insecurity.
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.
Description: Supervised classroom or outreach experiences in educational or community settings.
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.
Prerequisites: 6 hrs science or equivalent experience; 21 years of age or older
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. Proof of age is required.
Prerequisites: NUTR 370.
Description: Organizational, administrative, and human relations concepts to foodservice. Utilization of computer applications in administration of a foodservice facility.
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
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.
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.
Prerequisites: NUTR 455 or equivalent, and permission.
Description: Individual problems may be selected from diet therapy, animal feeding, metabolism studies, or surveys.
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.
Prerequisites: 12 hrs in major related areas; permission.
Description: Individual projects in research, literature review, or creative production. Supervised and evaluated by departmental faculty members.
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.
Prerequisites: Senior standing and permission.
Description: Participation in an ongoing research project. Select from foods, human nutrition education, small animal, or survey research areas.
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.