Discussions and inquiries dealing with contemporary issues, trends and problems in health science. Completion of data collection and synthesis for the senior research project.

This course is an introduction to the impact of culture and lifestyle in regard to food. It will explore the Social Ecological Model by examining behaviors and choices as they relate to food systems.  

This course provides the principles, knowledge, and skills required of nutrition services in community-based agencies, outpatient health care settings, and social service agencies, including nutrition intervention and wellness promotion for individuals and groups across lifespan, cultural, religious, and social backgrounds. 

This course covers the fundamentals of food preparation and application of these principles to quantity food production in commercial and non-commercial settings. Emphasis is placed on the use of quantity food preparation equipment, menu planning, and production.

This is a course in which theories are integrated from physiology, biochemistry, and nutrition with recent developments in the discipline. There is an emphasis on practical significance of current research and theory.

This course requires students to synthesize advanced knowledge and master skills in the discipline and/or guide students to independent production and engagement in the craft. Students will create peer nutrition education programming that aids in the assessment of diet and nutrition. 

This course covers the normal nutritional needs of individuals through the life span, from gestation through geriatrics, specifically addressing pregnancy, lactation, infancy, childhood, adolescence, adult and later years. Social, economic, educational, and physiological factors and their effects on nutritional status will be discussed.

This course provides the fundamentals of food preparation, equipment uses, culinary vocabulary, with laboratory activities that emphasizes theory applications and a look at factors that influence changes that occur in foods during preparation.

This course introduces students to health policy, health policy creation, key aspects of health management, and a variety of critical policy issues. We examine health policy research and help students gain a practical skill-set to systematically and critically evaluate the health policy literature. Contemporary health policy issues regarding health systems, community health, and health management are addressed. 

Introduction to Health Sciences provides students an opportunity to examine the multidisciplinary nature of issues in health and wellness. Students will gain practical knowledge of current health issues that affect individual and population health. This course will introduce students to careers and educational opportunities in the fields of Exercise Science, Health Sciences, Nutrition, Public Health, and allied health.