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An overview using a balanced, integrated, holistic model of health and an exploration of the dimensions of wellness. Focus on self-assessment, development of critical thinking, and behavior change skills to facilitate personal awareness and well-being. Fall, Spring.
An introduction to basic nutrition science concepts including nutrition guidelines, micro and macronutrients, anatomy and physiology of digestion and absorption of nutrients, energy balance, and health and wellness. The course will integrate course content, technology and quantitative reasoning using hands-on investigative activities to interpret and evaluate nutritional needs. Fall, Spring.
An introduction to alcohol and other drugs and their biophysical effects across the lifespan. Topics include the history and classification of drugs; the physical, cognitive, emotional, and societal impact of psychoactive substances; levels of use; poly substance abuse; and addiction liability. Prerequisites: Health Science majors, Substance Abuse/Addictions minors, or Criminal Justice minors, or by permission only. Fall, Spring.
Students will experience the basic forms of mindfulness meditation - awareness of breath, body, sounds, thoughts, and feelings - mindfulness while doing yoga, and loving-kindness meditation. Students will experience various informal practices: mindfulness while eating, walking, and conversing, and doing routine activities. A focus on reducing stress is interwoven into the course. Pass/Fail. Cross-listed as EDUC 203.
Students will explore the psychological underpinnings of mindfulness meditation and research support for meditation. Each student will do a major project. Pass/No Pass. Prerequisite: EDUC 203 or HLSC 203. Cross listed as EDUC 204.
Principles of nutrition, including macro- and micronutrients and their functions, DRIs, and assessment of nutritional status and dietary patterns are explored. In-depth review of digestion, absorption, utilization, and function of nutrients, with emphasis on using food for disease prevention and wellness. Concepts and skills are developed through an integrated lab. Prerequisites: INHLSC 175, BIO 230, and Nutrition option only. Fall, Spring.
Introduction to the effects of economic, cultural, aesthetic, and sociopsychological factors related to food and nutrition. Analysis of contemporary issues related to food, people, and culture. Prerequisite: INHLSC 175 and Health Science majors only. Fall, Spring.
An introduction to the educational, professional, and career expectations in the nutrition profession. Students will explore career options, including national registration, community service, and lifelong learning. Other topics include ethics, research, and current issues in health. Professional portfolios will be introduced. Prerequisites: INHLSC 175 and Nutrition Option only. Fall, Spring.
An introduction to microbiology for health professionals. Topics include basic microscopy, microbial cell structure and function, microbial physiology and genetics, basic virology, control of microbial growth, epidemiology, immunology, and food microbiology. Lecture material will be integrated with laboratory-based experiences such as microscopy, staining, culturing and basic molecular techniques. Prerequisite: INHLSC 175, BIO 230. Fall, Spring.
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; sophomore or junior standing only; and Health Science major, Nursing major, or PE major/Exercise Science Option only. Fall, Spring.
Study of a selected topic in Health Science. May be repeated as topics change. Prerequisites vary as topics change. Occasionally.
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 8 credits. Fall, Spring.
An introduction to the basic principles and methods of epidemiology and their applicability in the field of Health Science. Students will examine factors governing health and disease in populations. Skills will be introduced to critically interpret the epidemiologic literature relevant to health professionals. Prerequisites: HLSC 285 and IQL 101 or permission of instructor. Fall, Spring.
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 INCHEM 103. Fall, Spring.
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: INHLSC 175 and HLSC 225. Fall, Spring.
Comprehensive examination of nutritional requirements, physiological demands, and health concerns from preconception through late adulthood. Challenges posed by physical and psychological growth, development, and lifelong wellness are discussed. Nutrition assessment, intervention, and evaluation of individuals, groups, and communities are addressed. Integrated application of skills through community-based observations. Prerequisites: HLSC 215. Fall, Spring.
Utilize community based models and theories to identify strengths and problems to mobilize resources and achieve health goals. Public health, health communication, field work tools, coalition building, cross-cultural competency skills, and evaluation of community organizing processes are explored using an interdisciplinary approach. Prerequisite: HLSC 285. Fall.
A biopsychosocial examination of the factors underlying health and disease. Students explore these factors in relation to health promotion, health compromising and enhancing behaviors, stress management, coping strategies, use of health services, addictive behaviors, pain management, and coping with disease. Prerequisites: HLSC 285, HLSC major, or PE major/Exercise Science Option, or permission of instructor. Fall, Spring.
A survey of women's health from the biological, social, economic, and political perspectives, drawing from the interdisciplinary field of health science. Prerequisite: 24 credits in ISP, including ITW 101 and IQL 101.
Essential role of physical activity in promoting and maintaining health based on current exercise physiology research. Create and apply physical activity programs for apparently healthy populations and those with common chronic conditions. Students will design, implement, and evaluate a physical activity program. Prerequisites: INHLSC 175, BIO 230 and BIO 232. Fall, Spring.
The analysis of drug use, abuse, dependence, and other compulsive behaviors through theoretical perspectives and models, including the Public Health model, family systems, and sociocultural and psychological perspectives. Drug research and evidence-based practices are examined. Prerequisites: Health Science majors or Substance Abuse/Addictions minors only, junior standing or above, or permission of instructor. Fall, Spring.
Overview of addiction counseling and case-management service coordination. Students integrate knowledge from both research and practice to develop professional helping relationships with individuals, groups, and families dealing with chemical abuse and dependency. Prerequisites: HLSC 200 and HLSC 380. Annually.
Expands on knowledge and skills of the behavioral change process. Students analyze and apply behavior or education theories appropriate for diverse population groups. Interviewing, assessment, and motivation skills are enhanced. Students develop and implement a behavioral change-based project for a community audience. Prerequisites: IHCOMM 171, HLSC 285, HLSC 380. Fall, Spring.
An introduction to the application and practice of drug-abuse and addiction screening, assessment, diagnosis, and an overview of treatment. Topics include treatment modalities, treatment planning, interviewing strategies, and referral techniques. Prerequisite: HLSC 382 or permission of instructor. Fall, Spring.
Experimental application of food science, foodservice management, and cultural considerations in food product development. Utilize sensory and objective testing to assess product formulation and acceptability. Prerequisite: HLSC 310. Fall, Spring.
In-depth analysis of digestion, absorption, transport, and intermediary nutrient metabolism. Review and analysis of research methodologies. Integrated lab to develop skills in critiquing current literature while researching, designing, and delivering a professional seminar on a micronutrient. Prerequisites: HLSC 215, HLSC 240, and CHEM 220. Fall.
Normal nutrition and physiology applied to acute and chronic diseases. Modification of nutritionally balanced diets for disease prevention and treatment. Development of professional skills: nutrition assessment, diet instruction, counseling, and documentation. Integrated application of skills through 1:1 service-learning field experience. Prerequisites: HLSC 240, HLSC 318, BIO 230, BIO 232. Spring.
Examination of the nature of stress from biopsychosocial perspectives. A variety of stress-management practices are explored, including coping strategies and relaxation techniques. Prerequisite: Health Science majors or PE major/Exercise Science Option or permission of instructor. Spring.
An interdisciplinary examination of human sexual development and behavior, including reproduction, sexual anatomy, psychosexual development, sexual socialization, values, and various forms of sexual expression. This course will explore human sexuality from biological, cultural, legal, and political perspectives. Prerequisite: 24 credits in ISP, including ITW 101 and IQL 101. Fall, Spring.
Supervised field experience in community, clinical, or food-service management environments providing nutrition, health, and/or wellness practice opportunities for the advanced student. Hands-on experience aimed at developing critical professional skills in the application of theory to practice. Prerequisites: HLSC 313, HLSC 318, and HLSC 385. Fall, Spring.
Supervised field experience in health promotion for the advanced student. Hands-on experience aimed at developing professional skills in the application of theory to practice. Prerequisites: HLSC 325, and application completion with permission of instructor. Spring.
Development of planning, implementation, evaluation, and management skills to effectively deliver health promotion programming. Application of theory to practice, including community-based assessment, risk management, financial planning, quality assurance, marketing, and personnel management. Prerequisites: HLSC 385. Fall, Spring.
Current topics in chemical dependency prevention, including the examination of theories and methods in alcohol and other drug prevention. Application and evaluation of contemporary techniques, models, and methods. Prerequisite: HLSC 380. Alternate years.
Study in an area of Health Science beyond that provided in other courses. May be repeated as topics change. Prerequisite: Varies with topic. Fall, Spring.
Examination of new or developing theories, methods, models, techniques, and/or concepts in alcohol and other drug treatment. Prerequisite: HLSC 386. Alternate years.
Field-based internship opportunity for students to apply theory, strategies, interventions, and knowledge learned in the classroom. Prerequisites: HLSC 386, HLSC 489, or HLSC 491, and application completion with permission of instructor. Spring.
This senior-level class is designed to integrate, examine, and enhance the knowledge, skills, and attitudes learned throughout the Health Science major. It provides academic and professional development activities including the completion of a senior portfolio. Prerequisites: HLSC 385, Health Science major with senior standing, or permission of instructor. Fall, Spring.
This senior-level course is designed to integrate, examine, and enhance the knowledge, skills, and attitudes learned throughout the Health Science major. Students engage in an extensive Health Science research project and present results in a public forum. This course is recommended for students who intend to pursue graduate education. Prerequisites: HLSC 385, health science major with senior standing, or permission of instructor. Fall.
Independent study under faculty supervision of a problem in an area of Health Science. Initiative and self-direction required. May be repeated for a total of 8 credits. Prerequisite: Permission of instructor. Fall, Spring.