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Course Criteria
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3.00 Credits
Discussion of problems and issues in History. May be repeated as seminar topics change. Prerequisite: Permission of instructor. Fall, Spring.
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1.00 - 4.00 Credits
1-4 credits Students research, organize, and write about historical materials in cooperation with historical societies, archives, museums, historical restoration projects, and other groups or agencies. The History Internship Committee, in consultation with the dean for Arts and Humanities, determines the credit value. Prerequisite: Permission of instructor. Fall, Spring.
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8.00 Credits
1-8 credits Intensive study of an issue, problem, or topic. Offered as independent study if proposed by the student or as directed study if designed by the faculty member. May be repeated for a total of 8 credits. Prerequisite: Permission of instructor. Fall, Spring.
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3.00 Credits
An overview using a balanced, integrated, holistic model of health and an exploration of the dimensions of wellness. Focus on self-assessment, development of critical thinking, and behavior change skills to facilitate personal awareness and well-being. Fall, Spring.
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3.00 Credits
Introduction to nutrients and their relationship to individual well-being. Health issues associated with diet and nutrition, lifestyle choices, and the role of nutrition for a healthy person. Assessing nutrient intake and strategies for making informed choices are presented. Prerequisite: Freshman or sophomore standing or permission of instructor. Fall, Spring.
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3.00 Credits
An introduction to the foundational knowledge and professional preparation needed for Nutrition option students. A survey of nutrition science, consumer nutrition, U.S. dietary guidelines, and the relationship between nutrition and chronic disease. Prerequisites: HLSC 101 and Nutrition option only. Fall, Spring.
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3.00 Credits
An introduction to alcohol and other drugs and their biophysical effects. Topics include the history and classification of drugs; the physical, cognitive, emotional, and societal impact of psychoactive substances; levels of use, poly-substance abuse, and addiction liability. Required for the associates degree in Chemical Dependency and the HLSC Substance Abuse/Addictions option. Fall, Spring.
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3.00 Credits
Understanding nutrition concepts and its practical application. Review of digestion, absorption, utilization, and function of the macronutrients and micronutrients with emphasis on using food for disease prevention and wellness. Additional topics: energy metabolism, eating disorders, and sports nutrition. Prerequisites: HLSC 101, BIO 230, and BIO 232. Fall, Spring.
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3.00 Credits
Principles of nutrition, including macro- and micronutrients and their functions, DRIs, and assessment of nutritional status and dietary patterns are explored. In-depth review of digestion, absorption, utilization, and function of nutrients, with emphasis on using food for disease prevention and wellness. Concepts and skills are developed through an integrated lab. Prerequisites: HLSC 125, BIO 230, BIO 232. Nutrition option only. Fall, Spring.
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3.00 Credits
Introduction to the effects of economic, cultural, aesthetic, and sociopsychological factors related to food and nutrition. Analysis of contemporary issues related to food, people, and culture. Prerequisite: HLSC 125. Nutrition option only. Fall, Spring.
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