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Course Criteria
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3.00 Credits
SMG SM 299, SAR HS 230. Limited to nutrition majors or with consent of instructor. The management of a food service as a system is the basis of this course. The human, physical, and operational resources required to obtain the objectives of the system, as well as the processes required to transform them into product will be discussed. The role of the many factors that influence the system, i.e., government regulations, management, and past performance will be covered. 4 cr, 2nd sem.
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3.00 Credits
CAS BI 108 or BI 105 or equivalent. This course is focused on studying the impact of genomics, and its relationships with behavior, psychosocial factors, and environment on population's health and disease in the post-Human Genome Project era. Concepts and methods in molecular biology, immunology, and epidemiology will also be further discussed. The class will examine the effects of the advancement of high-throughput innovations in scientific discoveries on public health policies. 4 cr, 2nd sem.
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3.00 Credits
CAS BI 211, or BI 315, or consent of instructor. Application of physiological principles under different exercise conditions. Integration of the body systems in performance of exercise, work, and sports; immediate and long-range effects of these activities on the body. Laboratory includes the measurement of physiological parameters under exercise conditions. 4 cr, either sem.
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3.00 Credits
SAR HP 353. Study of information systems across health care settings. Basic concepts of computer hardware and software, including networks and telecommunications, and variations in information systems across health care settings. System and information security, and privacy issues will be covered. 2 cr, either sem.
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3.00 Credits
CAS BI 315. This upper-level undergraduate and graduate course presents a comprehensive overview of skeletal muscle biology and muscle diseases, the regenerative capacity of adult and aging muscles, and response to injuries and training. The course will take an integrative approach to understanding the molecular, cellular, and physiological basis of normal and altered skeletal muscle function. The last portion of the course will require the application of critical thinking skills to comprehensively apply material learned earlier in the course to a neuromuscular disease scenario. 4 cr, 2nd sem.
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3.00 Credits
SAR HS 281; limited to nutrition majors or with consent of instructors. This course will cover the influence of socioeconomic status, cultural and psychological factors on food choice. Students will learn how to target populations for nutrition intervention and perform a needs assessment. Federal, state, and local assistance programs will be reviewed. Principles related to nutrition education, program planning, and outcome evaluations will be discussed in this course. 4 cr, 1st sem.
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3.00 Credits
CAS BI 105, 106 (or BI 107/108). Integrative approach to the musculoskeletal, peripheral nervous, and circulatory systems of the human body. Regional approach is used to present lectures with the use of projected drawings, films, slides, and demonstrations. Weekly labs reinforce the lectures by a study of osteology, dissected cadavers, and live anatomy palpations. 4 cr, either sem.
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3.00 Credits
CAS BI 211 or BI 315, SAR HS 369 recommended; or consent of instructor. Lecture and laboratory related to the detailed study of development morphology, internal configuration, and functions and pathological deficits of the peripheral and central nervous system in humans. 4 cr, 2nd sem.
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3.00 Credits
SAR HS 342. Basic features of the physiology and pathophysiology of the human cardiovascular and pulmonary systems. Differentiation of common physiological defects and their implications for disease states. Exercise and other environmental stressors are used to highlight key consequences of cardiac and pulmonary defects and limitations to function in health and disease. 4 cr, 1st sem.
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3.00 Credits
SAR HS 281. Limited to nutrition majors or with consent of instructor. This course will cover the pathophysiology of diseases as they relate to nutrition care. Techniques of nutritional assessment will be taught and applied to the assessment of patients with cardiovascular disease, hypertension, diabetes, obesity, disorders of the central nervous system, and pulmonary disorders. Documentation, interpretation of medical terminology, determination of special nutritional needs, and translation to menu and diet plans will be the focus of the course. 4 cr, 1st sem.
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