Courses
HS 388 FOOD SCIENCE WITH EXPERIMENTAL FOOD LAB 3.0 Credit(s)
This course explores the role of food processing and ingredient technology on food quality and safety, including principles and methods of food processing, food standards and regulation, and nutritional concerns. Principles of food preparation, and development, recipe modification, menu development that are acceptable to diverse populations will be addressed through learning activities. Pre-requisites: HS 308 and BI 111/113. Prerequisite: Take BI-111, BI-113 and HS-308
Offered: All Semesters All Years
HS 333 NUTRITION EDUCATION AND COUNSELING 3.0 Credit(s)
This course provides principles and practices of how nutrition education can facilitate dietary changes for individuals and groups while introducing students to the theories and skills necessary to design and implement nutrition education programs. It introduces students to nutrition education rationale, impact, role of health educator and nutrition services, and nutritional population problems. Students will learn to plan, implement, and evaluate nutrition educational materials for use in individual counseling and small groups. This course teaches the future nutrition professional the art and science of communicating with individuals, groups, and the public. Counseling skills will be taught and applied in simulated situations with an emphasis placed on motivational interviewing. Prerequisite: HS 308 Prerequisite: Take HS-308 or EX-255
Offered: Spring Semester All Years
HS 322 MEDICAL NUTRITION THERAPY I 3.0 Credit(s)
Medical nutrition therapy introduces the role played by therapeutic diets in the treatment of chronic disease and other nutritional disorders. The course introduces the principles of the nutrition care process and will give knowledge and experience in nutrition assessment techniques and intervention strategies. General topics include; the pathophysiology of disease processes, nutrition assessment, diagnosis, intervention, monitoring, and evaluation to recover from disease conditions, and/or to improve the quality of life. Nutrient delivery via oral, enteral, and parenteral routes, and interactions among foods, nutrients, medications, and supplements will be explored. Introduction to coding and billing of nutrition and dietetics services to obtain reimbursement for services provided. Pre-requisites: HS 308 Fundamentals of Nutrition or EX 255 Nutritional Aspects of Human Health & Performance Prerequisite: Take HS-308 or EX-255
Offered: Fall Semester All Years
HS 337 FOOD MGMT & SUSTAINABLE FOOD SERVICE OP 3.0 Credit(s)
This course introduces students to the responsibilities of a food service operations manager within healthcare organizations and other adjacent career paths. Through the examination of financial and human resource management principles, as well as organizational structure and governance, the student will be able to demonstrate and apply the functions expected of an operations manager. It will provide a broad overview of the economic, technological and policy considerations in implementing sustainable food solutions Prerequisites: HS 308 and HS 316 (Concurrent with instructor's permission). Prerequisite: Take HS-308, HS-316 (concurrent with instructor's permission
Offered: All Semesters All Years
FMM 371 FASHION INNOVATION 3.0 Credit(s)
The purpose of this class is to engage students in the process of "design thinking." Design thinking is widely applied in a number of diverse industries and disciplines and aims at generating disruptive ideas that are critical in today's hyper-competitive business environment. Approaches such as this has been responsible for fashion innovations such as Rent-the-Runway and "see-now buy-now" runway shows. Design thinking consists of: a) customer empathy, b) business model awareness and analysis, c) rapid ideation and prototyping, and d) embracing failure as a tool to quickly establish solutions to problems. Students will learn the foundations of design thinking (e.g., customer empathy map, business model canvas) along with its relation to the fashion industry, while simultaneously building skills in the makerspace (a series of projects throughout the course, which include: CAD, 3D printing, VR technology, automated embroidery, and vinyl cutting). These skills will be used by students in their final project to develop an innovative idea to disrupt the fashion industry. Students will prototype and beta test their concepts in real time. The course will expand its scope as new technologies emerge. Prerequisite: Take FMM-240
Offered: Fall Semester All Years
FMM 372 GLOBAL LUXURY RETAILING 3.0 Credit(s)
This course will provide students a comprehensive overview of the global luxury retailing industry, both from a marketing and product perspective. Through this course, students will expand their knowledge base of luxury brands and consumers. Topics covered in this course will include: (a) the origins of luxury and globalization of luxury retailers, (b) key global luxury retailing conglomerates and brands, (c) international emerging markets and consumers, (d) socio-cultural and economic considerations impacting global luxury retailers, (e) entry to- and operation of- luxury retailers in non-US markets, (f) strategies for operating global luxury retail businesses, and (g) ethics and sustainability issues and opportunities in the luxury business. Prerequisite: Take FMM-240
Offered: Spring Semester All Years
HS 343 NUTRITION AND AGING 3.0 Credit(s)
This course is designed to prepare students to understand and apply nutrition principles in the geriatric population. This course examines how co-morbidities can and will have different effects on the older individual. An approach on assessing each case/client as an individual will have the best outcomes. Pre-requisite: HS 308 Fundamentals of Nutrition Prerequisite: Take HS-308 or EX-255
Offered: As Needed Contact Department
ED 418 SECONDARY CURRICULUM:SPANISH 3.0 Credit(s)
Explores the American Council on the Teaching of Foreign Languages (ACTFL) and state curriculum standards for grades 7-12. Philosophical, psychological, and practical implementation of the curriculum in the secondary classroom is emphasized. Candidates develop subject-specific curricula appropriate to Spanish. Students will also examine and discuss a number of current curriculum issues that impact secondary school. The content of this course will focus primarily on putting theory into practice. To that end, this course will emphasize the practical aspects of how a school district writes a curriculum with an emphasis on both process and product.
Offered: Spring Semester All Years
BI 346 NEUROBIOLOGY LAB 1.0 Credit(s)
Practical investigations examining the cellular, molecular, and physiological mechanisms underlying the functioning of the nervous system and how these mechanisms relate to behavior. Prerequisite: TAKE BI-112 BI-114 CH-152 CH-154
Offered: Fall Semester All Years
CH 354 BIOPHYSICAL CHEMISTRY 3.0 Credit(s)
The course provides an undergraduate introduction to biophysical chemistry that is equivalent to CH533. Topics covered include thermodynamics, molecular mechanics, quantum mechanics, statistical mechanics, molecular dynamics, and chemical kinetics as they apply to protein structure, folding, ligand binding, and function. Biophysical experimental and computational methods and techniques used to study proteins and other biomolecules will also be covered.
Offered: Fall Semester All Years
ENG 316 WRITING & EDITING FOR SHU LIT MAGAZINE 3.0 Credit(s)
This course is designed to enhance the publishing experience of the student by providing opportunities to work as a writing and editor for the SHU online/digital Literary Magazine. The goals and responsibilities of each of the editors include recruiting material for publication, contacting students (writers, artists, photographers), meeting deadlines for selecting work, selecting materials to publish, copy writing, proofreading through the various stages of the project, layout and design of the editor's assigned section. Prerequisite: Take ENG-253
Offered: All Semesters All Years
HS 347 COMMUNITY NUTRITION 3.0 Credit(s)
Students preparing for careers in nutrition and dietetics are expected to gain competency for professional practice in a wide range of disciplines and be able to effectively translate sciences including epidemiology, food, nutrition and human behavior, in a manner that strives to improve the health, nutrition, and well-being of individuals and groups within communities.This course examines the current state of knowledge regarding diet and nutritional indicators as etiologic factors in disease and teaches skills for reading and interpreting the evidence-based literature. Course Prerequisites HS-308 Nutrition Fundamentals Prerequisite: Take HS-308 or EX-255
Offered: Fall Semester All Years
CH 397 MOLECULAR MODELING AND DRUG DESIGN 3.0 Credit(s)
CH 397 is the undergraduate equivalent of CH 597. The course provides a guided and interactive introduction to molecular modeling and computer-enabled drug design. The course will emphasize the practical application of software to visualize, analyze, model, simulate and design drugs to modulate disease-associated protein targets. Theoretical lectures will be kept to a minimum, and classroom time will be mostly devoted to applied modeling and design lectures and activities. Prerequisite: Take CH-331 CH-341
Offered: Spring Semester All Years
MU 344 SENIOR RECITAL 1.0 Credit(s)
For those students within the performance concentration, two recitals are required, one during the junior year and one during the senior year. The approximate length of the recital should be a minimum of 60 minutes. In consultation and with the final approval of faculty, the students are required to select repertoire, choose accompanying musicians, create a program and send out invitations. The purpose of the recitals is for the student to demonstrate their theoretical and practical music skills but should also demonstrate the student's understanding of how to present himself or herself in a concert setting as well as how to organize and promote an event.
Offered: Spring Semester All Years
CAS 360 COLLEGE OF ARTS & SCIENCES INTERNSHIP 1.0-6.0 Credit(s)
The internship in College of Arts & Sciences is offered to provide students with an opportunity to apply their academic training in a non-academic setting, such as a business, industry, non-profit, government agencies, etc. The internship combines experience in the field with the development and enhancement of job search, interviewing, and career assessment skills.
Offered: All Semesters All Years