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Course Criteria
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3.00 Credits
A historical and current survey of the biological, social, economic, and political issues that affect women's physical and mental health. Includes discussion of body image, nutrition, exercise, addictive behaviors, aging, and disorders common to women. Prerequisite: Sophomore standing. Annual.
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2.00 Credits
2 credits Fundamentals of exercise physiology and basic design and implementation of physical activity or exercise programs for apparently healthy adults and those with chronic conditions. Discussion of lifestyle and health factors on activity behavior. Prerequisites: HLSC 101, BIO 230, and BIO 232. Fall, Spring.
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3.00 Credits
An introduction to the social, cultural, economic, environmental, and political factors that affect health. Topics of social justice and ethics will be explored. Prerequisites: HLSC 101, PSYC 101, or SOC 101, and sophomore or junior standing only. Health Science majors only. Fall, Spring.
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3.00 Credits
Study of a selected topic in Health Science. May be repeated as topics change. Prerequisites vary as topics change. Occasionally.
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6.00 Credits
1-6 credits An opportunity for a qualified student to explore work in an area of individual interest, selected and pursued in consultation with a faculty member. Consent required of the instructor who will supervise the independent study. May be repeated for a total of 6 credits. Fall, Spring.
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3.00 Credits
Introduction to physical and chemical changes in ingredients and nutrients during food preparation and storage. Experimentation through manipulation of food variables. Development of professional skills: menu design, food preparation, recipe modification, nutrient analysis, culinary techniques, and economics of nutrition management. Prerequisites: HLSC 215, HLSC 216, and CHEM 220. Fall, Spring.
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3.00 Credits
Theory and integrated practice in management of planning, directing, and coordinating food service systems. Topics: menu design, purchasing, inventory, food production and service, finances, personnel management, space or equipment layout and use, and food safety or sanitation certification. Application of principles through service-learning field experiences. Prerequisite: HLSC 125. Fall, Spring.
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3.00 Credits
Changing nutrition and wellness needs, physiology and health concerns preconception through late adulthood. Requirements and challenges posed by physical and psychological growth, development, and lifelong wellness. Assessment, intervention, and evaluation of individuals, groups, and communities. Prerequisites: PE 201 or HLSC 265 and HLSC 214 or HLSC 215. Fall, Spring.
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3.00 Credits
The relationship between physical fitness and nutrition is examined. The effects of diet on physical performance and misconceptions surrounding food, fluids, and supplements are studied. The role of nutrition in enhancing performance, achieving desired caloric balance, and preventing disease and injury is analyzed. Prerequisites: HLSC 214 or HLSC 215. Spring, odd years.
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3.00 Credits
Biopsychosocial examination of the factors underlying health and disease. Students explore mind and body interactions, psychosocial risk, and protective factors in health. Emphasis is on physical activity adherence and other health behaviors such as eating and smoking. Prerequisite: PSYC 101, HLSC 285, HLSC major, or permission of instructor. Fall.
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