Health Science

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.

Introduction to nutrients and their relationship to individual well being. Health issues associated with diet and nutrition, lifestyle choices, and the role of nutrition for a healthy person. Assessing nutrient intake and strategies for making informed choices are presented. Prerequisite: Freshman or sophomore standing or permission of instructor. Fall, Spring.

An introduction to the foundational knowledge and professional preparation needed for Nutrition option students. A survey of nutrition science, consumer nutrition, U.S. dietary guidelines, and the relationship between nutrition and chronic disease. Prerequisites: HLSC 101 and Nutrition option only. 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.

Understanding nutrition concepts and its practical application. Review of digestion, absorption, utilization, and function of the macronutrients and micronutrients with emphasis on using food for disease prevention and wellness. Additional topics: energy metabolism, eating disorders, and sports nutrition. Prerequisites: HLSC 101 and BIO 230. Fall, Spring

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: HLSC 125, 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: HLSC 125 or HLSC 214. 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, PSYC 101, or ISPSYC 100; sophomore or junior standing only; and Health Science majors 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 6 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: HLSC 125. 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 214 or HLSC 215. Fall, Spring.

The relationship between physical fitness and nutrition is examined. The effects of diet on physical performance and misconceptions surrounding food, fluids, and supplements are studied. The role of nutrition in enhancing performance, achieving desired caloric balance, and preventing disease and injury is analyzed. Prerequisites: HLSC 214 or HLSC 215. Odd years.

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: PSYC 101 or ISPSYC 100, HLSC 285, HLSC major, or permission of instructor. Fall, Spring.

A survey of women's health from the biological, social, economic, and political perspectives, drawing from the interdiscipli-nary field of health science. Prerequisite: 24 credits in ISP, including ITW 101 and IQL 101.

Fundamentals of exercise physiology and basic design and implementation of physical activity or exercise programs for apparently healthy adults and those with chronic conditions. Discussion of lifestyle and health factors on activity behavior. Prerequisites: HLSC 214 or HLSC 215. 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: HLSC 101 and PSYC 101 or ISPSYC 100, or permission of instructor; junior standing or above; Health Science majors or Substance Abuse/Addictions minors only. 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, and one from the following: HLSC 200, HLSC 318, PSYC 311, or PSYC 314. 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.

Introduction to food research methods and technical writing. Experimental investigation of the chemical and physical reactions involved in food preparation, sensory and objective testing of food quality, and food product formulation. 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, BIO 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 318, BIO 230, BIO 232, and BIO 240. 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 Promotion and Fitness 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.

A supervised experience designed to provide the advanced student with an applicable exposure to career opportunities in Exercise Science. Planning and supervising selected activities appropriate to the assigned work site. Prerequisite: HLSC 372 or permission of instructor. 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 community health for the advanced student. Hands-on experience aimed at developing professional skills in the application of theory to practice. Prerequisites: HLSC 305, HLSC 385, and permission of instructor. Occasionally.

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. Fall, 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 6 credits. Prerequisite: Permission of instructor. Fall, Spring.