Courses

HS 316 INTRODUCTION TO DIETETICS   3.0 Credit(s)
This course will introduce you to the dietetics profession. Dietetic practice includes studying the science of food and nutrition, and learning about nutrition and diet for good health, to prevent and treat illness and disease or assist with special needs. Registered dietitian-nutritionists help people understand the relationship between food and health and make suitable dietary choices. You will learn and develop the key knowledge, attributes and skills required for dietetic practice such as professionalism and using an evidence-based approach to nutrition education and counseling and how these apply in a range of practice environments.
Offered: All Semesters All Years

HS 318 NUTRITION AND WELLNESS   3.0 Credit(s)
This course explores evidence-based approaches and updated guidelines regarding nutrition and behavior management using lifestyle modification. Students will learn about important lifestyle modification concepts for sustainable weight control within the areas of nutrition, activity, behavioral health ("mind matters"), environmental (food and social), and accountability (e.g., self-monitoring techniques). Students will apply important practical application of a dietary pattern's average nutrition density and its role in metabolic health, especially in terms of type 2 diabetes prevention and weight management.
Offered: All Semesters All Years

HS 340 NUTRITION THROUGH THE LIFESPAN   3.0 Credit(s)
This course covers the impact of nutrition on human development, growth, and aging across the life cycle with emphasis on the specific nutritional requirements in preconception, pregnancy and lactation, childhood and adolescence, adulthood and older adulthood. Building upon basic nutritional concepts, consideration is given to factors affecting food selection, nutrition and chronic disease, and wellness within the context of each stage of human development. Pre-requisite: 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 319 FOOD MICROBIOLOGY   3.0 Credit(s)
This course will cover the basics of microbiology and immunology followed by the role of microorganisms in foodborne illness and intoxication, food spoilage, food quality, food processing, and microbes in food processing and the gut microbiome. Students will complete at-home laboratory experiments, track and record results, answer lab-based questions reflected in graded lab reports, and complete lab-based assessments to meet the lab requirement. Prerequisites: BI 112/114 and CH 151/153 & CH 152/154, or CH 117/119. Prerequisite: Take BI-112, BI-114ýCH-151, CH-153, CH-152, CH-154 OR CH-117, CH-119
Offered: All Semesters All Years

PY 300 MODERN PHYSICS LABORATORY   2.0 Credit(s)
This course complements the Lecture PY320. It offers lab experience in modern experimental methods/techniques. Consists of 6 advanced physics experiments, from the Speed of Light to Radioactive Half-life of Barium. Prerequisite: Take PY-320
Offered: Fall Semester All Years

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