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Course Criteria
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3.00 Credits
This class is designed to challenge our conventional way of thinking about weight, dieting, and body image. Students will consider and discuss contemporary approaches to food and eating while seeking to evaluate the necessity of a fundamental shift in the way our society approaches food and weight. We explore the media's portrayal of nutrition messages and discuss topics such as mindful eating, the value of slow and local foods, sustainability, popular diets and longevity. Students will be encouraged to set personal goals and share experiences. Prerequisite: NUTR 1020 and 4440.
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3.00 Credits
This course provides a unique opportunity to explore food and cultures from around the globe. Every day, people throughout the world must procure, select, prepare and consume food to sustain life. The manner in which they do this reflects complex relationships and interactions among the individuals, their culture, and the world in which they live. This course provides an opportunity to explore the relationships between food, history, culture, and traditions through topics such as nutritional needs, food and religion, and food by regions. Contemporary issues will be related to historical approaches in order to facilitate a more complete understanding of international food and nutrition phenomena. The course includes hands-on kitchen laboratories to introduce distinct flavors, preparation methods, and culinary skills including food safety. Come prepared to use all of your senses as you explore cultures, customs, politics, religions, foods, and important cultural literacy considerations that will be important to your future as you become better acquainted with your local and global community.
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1.00 - 5.00 Credits
Selected topics designed to meet a particular interest.
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4.00 Credits
The purpose of the course is to obtain an advanced knowledge about nutrients, energy, and metabolism. The course will also focus on discussion of the causes of major chronic diseases such as obesity, cardiovascular disease, and diabetes as well as the role of nutrition in preventing these diseases. An emphasis will be placed on the current research as it relates to each disease. Students will learn how to find and interpret the scientific literature and apply it to their own health. Prerequisites: 'C-' or better in (NUIP 1020 OR NURS 3010) AND BIOL 1610
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3.00 Credits
This class will examine nutrition needs of healthy infants, children, and adolescents as well as medical nutrition therapy for select pediatric diseases and chronic illnesses. Special emphasis will be placed on growth and development, pediatric nutrition assessment, and the effect of the environment on the nutritional intake of children and adolescents. Prerequisites: NUTR 1020.
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3.00 Credits
This course is designed for outdoor recreationists, rescue workers, and other health professionals who require a need to develop nutritional skills related to the wilderness environment. Students will apply the knowledge they acquire in this course by conducting a practical field exercise utilizing nutritional planning. This course is designed to be taken by advanced undergraduates (sign up for 5230) or graduate students (sign up for 6230). Graduate students will be required to accomplish extra work of a more rigorous nature for course credit. Prerequisites: NUTR 1020 AND NUTR 4440 AND BIOL 3010.
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3.00 Credits
In this course we will explore the physiological factors that limit human performance for endurance and power sports. We then identify those limiting factors capable of adapting to training and what types of training might provide the most robust stimuli. Next we will explore the time course of recovery, adaptation, and detraining for each limiting factor. Students will integrate this information to develop training programs which we then compare and contrast with conventional best-practices programs. Finally, we will explore interventions to maximize performance and use modeling simulations to optimize pacing strategies.
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3.00 Credits
This course is designed to address the many challenges that women belonging to various multicultural groups face in the area of health care. During the semester the course focuses on, as its central theme, diversity among women as it relates to the health and nutrition fields of study. Discussion topics include nutrition needs during pregnancy, birth, and infant care, certain genetic predispositions to disease as well as body image and body acceptance. Students have the opportunity to synthesize information and opinions formed by drawing parallels to their own lives and experiences. Health issues concerning women such as heart disease, diabetes, osteoporosis, premenstrual syndrome, polycystic ovary syndrome, and menopause are discussed. Recommended Prerequisite: NUTR 1020 or 4440.
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3.00 Credits
This course provides an overview of the treatment of eating disorders and specifically identifies nutrition intervention for this class of disorders. Students will understand the complexity of the etiology of eating disorders and evidence based practices will be reviewed as treatment modalities. Topics will include diagnostic criteria, signs and symptoms, risk, factors, therapeutic approaches, medical nutrition therapy and intuitive eating. Prerequisites: H EDU 3350, NUTR 1020 or Instructor Consent.
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3.00 Credits
This class is focused on helping the health professional understand weight management by discussing traditional approaches, as well as, new concepts in the field. We will review current research on weight management strategies including physical activity, nutrition, medical intervention and psychology of change. Other topics will include intuitive eating, hunger regulation, body image, eating disorders, fad diets and popular weight loss supplements. Recommended Prerequisite: NUTR 1020 or 4440 and ESS 2791 and H EDU 4250.
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