College of Agriculture and Life Sciences

Human Nutrition, Foods, and Exercise

Overview

• Nutrition, foods, and exercise science is a unique field of study that builds on the biological and physical sciences. Human nutrition is directed toward helping people choose food that meets their physiological needs and is consistent with their lifestyles and cultural preferences. Changes in lifestyle and food consumption patterns have created consumer demand for new food products that are shelf stable, require little or no preparation, and are appropriate in nutrition content. These trends have increased the need for food professionals who wish to apply their science background to exploring the nutrient content and chemical and physical properties of foods and food ingredients. Increasing interest in physical fitness and wellness has brought about new professional opportunities in assisting people who want to develop appropriate exercise patterns and make healthy changes in their lifestyle.
• Many contemporary health issues including obesity, heart disease, and cancer have been associated with a person's food intake and level of exercise. This has led to increasing emphasis on health promotion and disease intervention, and the nutrition or exercise professional has become a member of the health care team. Expanding research by both private and government agencies focusing on the role of nutrition and physical activity in health, growth, and aging has created a demand for graduates at the B.S., M.S., and Ph.D. levels who have a background and interest in laboratory and experimental methods in nutrition, foods and exercise science. The current interest in physical performance in our society has broadened the opportunities for combining expertise in nutrition with exercise and fitness for those with skills in counseling and entrepreneurship. Individuals with a background in food and nutrition are needed to help solve the problems of world hunger and food shortages, and the accompanying loss of human potential.
• There are five options from which a student majoring in human nutrition, foods and exercise may choose: dietetics;
  science of food, nutrition and exercise; consumer foods; exercise and health promotion; or community and international nutrition.
• The department participates in the university's Cooperative Education Program and Honors Program (see "Academics" in this catalog).
• The department offers graduate programs leading to the M.S. and Ph.D. with options in nutrition, foods, community and international nutrition, clinical exercise physiology, nutrition in sports and chronic disease; and muscle function and biochemistry.

Program Requirements	(C)
The University Core	(39)
Area 1: Engl 1105-1106: Freshman English	6
Writing Intensive course	3
Area 2: From university-approved list of courses	6
Area 3: PSYC 2004: Introductory Psychology and a PSYC course from university-approved list	6
Area 4: Chem 1035-1036: General Chemistry	6
Chem 1045-1046: General Chemistry Lab	2
Area 5: Math 1015-1016: Elem. Calculus with Trig.I	6
Area 6: Any university-approved Core Curriculum course in this area	1
Area 7: Any university-approved Core Curriculum course in this area	3
The Department Core	(24)
HNFE 1004: Foods and Nutrition	3
HNFE 2014: Nutrition Across the Life Span	3
Biol 2405, 2406: Human Anatomy and Physiology	5
Chem 2514: Survey of Organic Chemistry or Chem 2535: Organic Chemistry1	3
BCHM 2024: Concepts of Biochemistry	3
COMM 2004: Public Speaking	3
HNFE 3025-3026: Metabolic Nutrition	6
HNFE 4004: Seminar in HNFE	1
1 Science of Food, Nutrition and Exercise students must take Chem 2535.

• Additional courses required for each of the options in human nutrition and foods are listed in the appropriate sections below.

Dietetics

• Consult: C. M. McIntyre
• The dietetics program prepares you to assume a professional role in a health care, research, or business setting or to go on to graduate school. Clinical dietitians in hospitals and out-patient clinics provide care to individuals with disease-related nutritional problems. Community dietitians may work in health clubs specializing in sports nutrition, in work site wellness programs, or in community programs serving mothers and children, low-income families, or elderly people. Others work for food companies dealing with consumer questions about the nutrient content of food products, or with companies manufacturing nutritional supplements or other medical or health products. Dietitians with management or business interests find positions in food service management in health care facilities, work site, college, or university food service, or hotels and resorts. Dietitians counsel people of all ages, cultural and ethnic backgrounds, and levels of education.
• The dietetics option fulfills all academic course requirements for a Didactic Program in Dietetics of the American Dietetic Association. Following completion of the B.S. degree, you must complete a supervised practice to be eligible for the Registration Examination for Dietitians. The supervised practice requirement can be met through an accredited dietetic internship or an Approved Preprofessional Practice Program (AP4). Graduates with the B.S. in Dietetics are eligible to apply for the department's accredited Dietetic Internship emphasizing health promotion.

ACIS 2004: Survey of Accounting Concepts	3
PSYC 2084: Social Psychology 1	3
STAT 2004: Introductory Statistics	3
HNFE 2004: Professional Dietetics	1
HNFE 2234: Food Selection and Preparation	2
HNFE 2224: Food Selection and Preparation Lab	1
Biol 2604: General Microbiology	3
Biol 2614: General Microbiology Lab	1
HNFE 3034: Methods of Human Nutritional Assessment	2
HNFE 3214: Food Communication and Meal Management	3
HNFE 3234: Science of Food	4
HTM 3414: Purchasing, Production and Management	4
MGT 3304: Management Theory and Leadership Practice	3
HNFE 4644: Health Counseling	3
or EDCT 4324 Teaching Methods for Nutrition	2
HNFE 4124: Therapeutic Nutrition	4
HNFE 4624: Community Nutrition	3
Electives to meet graduation requirements	11-13
1May be taken as part of the university core area 2.

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Science of Food, Nutrition, and Exercise

• Consult: C. M. McIntyre
• This option provides an opportunity for the student who enjoys science and is interested in research to apply this interest to the study of the processes related to the foods we eat and the life functions of the human body. The chief difference between this course of study and others in the department is the greater depth of study in the biological and physical sciences.
• Upon completion of this option you will be well prepared for graduate work in any area of nutrition, food science, exercise physiology, or related sciences. You also will meet entrance requirements for medical, dental, physical therapy, and veterinary schools. Among the employment opportunities for the graduate with a B.S. degree are entry level positions in research and development with a company manufacturing nutritional, health and exercise, or medical products, in the food industry in food product testing or quality control, or in a position related to clinical exercise physiology. With the growing attention to the role of nutrition and exercise in health promotion and disease prevention, this option is especially appropriate for the student preparing for a career in medicine, physical therapy, or a related health field.

BIOL 1005, 1006: General Biology	6
BIOL 1015, 1016: General Biology Laboratory	2
STAT 2004: Introductory Statistics	3
or STAT 3615: Biological Statistics	3
PHYS 2205-2206: General Physics	6
PHYS 2215-2216: General Physics Laboratory	2
CHEM 2536: Organic Chemistry	3
CHEM 2545-2546: Organic Chemistry Laboratory	2
HNFE 3034: Methods in Human Nutritional Assessment	2
BIOL 2414: Human Anatomy and Physiology Lab	1
BIOL 2604: General Microbiology 1 or BIOL 2104: Cell and Molecular Biology	3
Individual learning experiences chosen from:
HNFE 4254, 4964, 4974, 4994 and FST 4514	2
1 Students with a food and nutrition interest should take BIOL 2604.
Controlled Electives (select 15 hours from this group of courses):
BIOL 2614: General Microbiology Laboratory (Pre/Co: BIOL 2604)	1
BIOL 2004: Genetics (Pre. 1 yr. of Biology, CHEM 1036, 1046)	3
BCHM 2024: Concepts of Biochemistry (Pre: CHEM 2514 or 2535)	3
HNFE 2234: Food Selection and Preparation (Pre: HNFE 1004)	2
HNFE 2224: Food Selection and Preparation Laboratory (Pre: CHEM 1036; Co: HNFE 2234)	1
HNFE 2824: Prevention and Care of Athletic Injuries	2
HNFE 3234: Science of Food (Pre: HNFE 2234, CHEM 2514 or 2535)	4
HNFE 3824: Kinesiology (Pre: PHYS 22-5)	3
HNFE 3864: Concepts of Preventive & Therapeutic Exercise	2
HNFE 3804: Exercise Physiology (Pre: BIOL 2405, 2406)	3
STAT 3616: Biological Statistics (Pre: STAT 3615)	3
BIOL 3124: Cell Physiology (Pre: BIOL 2104, CHEM 2536)	3
BCHM 3114: Biochem. for Biotech. and the Life Sciences (Pre: CHEM 2536)	3
CHEM 3114: Analytical Chemistry for the Life Sciences (Pre: CHEM 1036, 1046)	3
CHEM 3124: Analytical Chemistry for the Life Sci. Lab (Co: CHEM 3114)	1
HNFE 4174: Nutrition and Physical Performance (Pre: HNFE 1004, 3804)	2
HNFE 4224: Alt. & Comp. Nutrition Therapies (Pre: HNFE 3025)	2
HNFE 4844: Exercise and Neuromuscular Performance (Pre: HNFE 3804)	2
BIOL 4604: Food Microbiology (Pre: BIOL 2604, 2614)	4
VMS 4074: Pharmacology (Pre: BIOL 2406, CHEM 2535)	3
Electives to meet graduation requirements	8-9

Consumer Foods

• Consult: C. M. McIntyre
• Positions held by graduates of this option may include director of a test kitchen, editor of food communications for magazines and newspapers, food research assistant, or public relations consultant for a food company.
• This option prepares you with an in-depth background of foods and nutrition combined with academic preparation in marketing, communications, and management. Numerous career possibilities with food companies or food promotion in positions that involve communication of food and nutrition information to consumers are open to you on completion of requirements.
• Field experience or visits to the food industry are very helpful. This curriculum includes a consumer foods tour, conducted each spring, to a major city to visit food professionals in food industries, food product promotion agencies, food retail businesses, government agencies, and television networks. Tours in the past have included visits to Wendy's Headquarters, Center for Disease Control, Big Bear Supermarkets, the Cable News Network (CNN), Coca-Cola, and the Southeastern Dairy Association.

HNFE 2234: Food Selection and Preparation	2
HNFE 2224: Food Selection and Preparation Laboratory	1
Biol 2604: General Microbiology	3
Biol 2614: General Microbiology Laboratory	1
HIDM 2404: Consumer Problems	3
ENGL 3674: Technical Writing	3
HNFE 3214: Food Communication and Meal Management	3
HNFE 3234: Science of Food	4
Mgt 3304: Management Theory and Practice	3
Mktg 3104: Marketing Management (Pre: Econ 2116)	3
HNFE 4254: Experimental Foods	2
FST/BIOL 4604: Food Microbiology	4
HNFE 4974: Independent Study	3
Electives to meet graduation requirements	15-16

Exercise and Health Promotion

• Consult: C. M. McIntyre
• This option is designed for the student who is interested in learning how to help people develop a healthy lifestyle through exercise and health promotion. You will learn how to integrate and apply the principles associated with exercise, nutrition, and health promotion in the prevention and therapeutic treatment of problems related to health. The basic foundation for this option is the set of knowledge, skills, and abilities specified by the American College of Sports Medicine for certification as a Health Fitness Instructor.
• This major prepares you for an entry level position in the area of wellness - ranging from commercial weight loss programs to wellness programs at the corporate level. You will be qualified to take positions in private health clubs, physical fitness centers, corporate and institutional wellness programs, physical therapy clinics, and cardiac rehabilitation programs. You may decide after gaining some work experience to continue your studies at the graduate level in clinical exercise physiology or health education.
• Select 3 credits from the following basic instruction courses:
  1164, 1194, 1214, 1224, 1244, 1264, 1294, 1354, 1364, 1374

HNFE 2824 Prevention and Care of Athletic Injuries	2
Phys 2205: General Physics I (Pre: MATH 1016)	3
HNFE 3824: Kinesiology	3
HNFE 3864: Concepts of Preventive & Therapeutic Exercise	2
HNFE 3874: Clinical Exercise Physiology	2
HNFE 3634: Epidemiologic Concepts of Health and Disease	3
HNFE 4644: Health Counseling	3
HNFE 3804: Exercise Physiology	3
HNFE 4174: Nutrition and Physical Performance	2
or HNFE 4844: Exercise and Neuromuscular Performance	3
STAT 2004: Introductory Statistics	3
HNFE 4834: Applications in Clinical Exercise Programs	3
HNFE 4964: Field Study	3
Electives to meet graduation requirements	14-15

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Community and International Nutrition

• Consult: C. M. McIntyre
• The Community and International option in the Department of Human Nutrition, Foods and Exercise gives you a background in basic nutrition sciences and then allows you to gain additional skills in international or community health education. A field study component helps you gain important job experience in planning and carrying out programs, leadership skills, facilitating group meetings, and identifying the health needs of individuals and groups.
• Community and international nutrition are diverse and exciting areas for those who enjoy working with people and who have initiative and creativity for developing new jobs. You might work with individuals, groups, or the mass media. Your clients could be from any socioeconomic or ethnic group depending upon your emphasis. Although there is increasing competition for traditional dietetics positions, this option fits those who want to develop skills that make them competitive for non-traditional nutrition positions.
• Job opportunities are available internationally for those with a bachelor's degree and field experience with private industry with companies such as Smith Kline Beecham and private voluntary groups such as Catholic Relief Services. Other positions are found in the U.S. Peace Corps and with church groups. Jobs in the U.S. are found in public health department programs such as the Women, Infants, and Children's (WIC) Supplementary Food Program, Cooperative Extension, Head Start, government agencies, consumer education, and private businesses such as diet and wellness centers.

PSYC 2084: Social Psychology (may be taken as part of the University Core, area 3) or SOC 1014: Introduction to Social Anthropology	3
HNFE 2234: Food Selection and Preparation	2
HNFE 2224: Food Selection and Preparation Laboratory	1
HNFE 3234: Science of Food	4
HNFE 3214: Food Communication and Meal Management	3
EDVT 4324: Teaching Methods for Nutrition or HNFE 4644:Health Counseling	2 or 3
HNFE 4624: Community Nutrition	3
HNFE 4614: International Nutrition in Developing Countries	3
HNFE 3634: Epidemiologic Concepts of Health and Disease	3
HNFE 4964, 4974: Field Study/Ind. Study/Study Abroad	2
Controlled Electives(choose 12 credit hours)
BIOL 2614: General Microbiology Lab (Pre/Co: BIOL 2604)	1
HNFE 3864: Concepts of Preventive & Therapeutic Exercise	2
EDHL 4514: Administration and Organization of Community Health Programs	3
PSYC 3054: Health Psychology	3
EDHL 3534: Drug Education	3
MGT 3304: Management Theory and Leadership Practice (Junior standing required)	3
UAP 3415-3416: Public Administration (Pre: PSCI 1014)	3
UAP 4184: Community Involvement	3
PSCI 3724: Poverty and Welfare Policy (Pre: PSCI 1014)	3
UAP 3414: Theories of Public and Non-Profit Organizations (Pre: PSCI 1015)	3
SOC 4054: Voluntary Associations (Pre: SOC 1004)	3
AAEC 3204: International Agricultural Development and Trade (Pre: AAEC 1005, 1006)	3
GEOG 4764: International Development Policy & Planning (Junior standing required)	3
GEOG 4204: Geography of Resources	3
BSE 4394: Water Supply/Sanitation in Dev. Countries (Pre: CEE 3104)	3
ALS 4524: Farming Systems Research and Extension	3
CSES 3444: World Crops and Cropping Systems	3
Hum 3464: Appalachian Communities (cross listed as EDHL, GEOG, HD, NE SOC, UAP 3464) (Pre: Must have at least on 2000 level course in any cross-listed department.)	3
Econ 3014: Economics of Poverty (Pre: ECON 2006)	3
SOC 4054: Voluntary Associations (Pre: SOC 1004)	3
GEOG 3214: Geography of African Development (Pre: 3 credits in Geography required.)	3
Electives to meet graduation requirements	12-13

Satisfactory Progress

• A student will be considered to have made satisfactory progress the degree when he/she has successfully completed HNFE 2014 and CHEM 2514 or CHEM 2535 by the time 72 semester hours have been attempted.

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Undergraduate Course Descriptions (HNFE)

1164: GOLF
This course will provide basic instruction in the fundamentals of golf. Pass/Fail only. (3L,1C)

1194: TENNIS
This course will provide basic instruction in the fundamentals of tennis. Pass/Fail only. (3L,1C)

1214: WEIGHT TRAINING
This course is designed to enhance muscular function to enable one to engage in activities requiring greater than normal levels of muscular development. Pass/Fail only. (3L,1C)

1244: VOLLEYBALL
This course will provide basic instruction in the fundamentals of volleyball. Pass/Fail only. (3L,1C)

1264: RACQUETBALL
This course will provide basic instruction in the fundamentals of racquetball. Pass/Fail only. (3L,1C)

1314: AQUATIC AEROBICS
The course will provide basic instruction in the fundamentals of aquatic exercise and water aerobic skills. Pass/Fail only. (3L,1C)

1324: BEGINNING SWIMMING
This course will provide basic instruction in the fundamentals of swimming. Pass/Fail only. (3L,1C)

1344: FITNESS SWIMMING
The course will provide basic instruction in the fundamentals of American Red Cross fitness swimming. Pass/Fail only. (3L,1C)

1364: EXERCISE AND WEIGHT CONTROL
This course will teach the concepts and skills required to use exercise for weight reduction. Each student will assess body fat, activity patterns and diet, and use this information to develop an individual exercise and dietary plan for weight reduction. Pass/Fail only. (3L,1C)

2004: PROFESSIONAL DIETETICS
Introduction to the profession of dietetics with emphasis on competencies, preparation, and responsibilities associated with dietetic practice. Overview of the structure of The American Dietetic Association (ADA) and its relationship to the dietetic professional. Discussion of current professional concerns. (1H,1C) II.

2014: NUTRITION ACROSS THE LIFE SPAN
Nutritional requirements and related health concerns of pregnant and lactating women, infants, children, adults and the elderly are studied in relation to the physiological and metabolic aspects of pregnancy, lactation, growth and development, maintenance of health, prevention of disease, and aging. 1 year of biology or chemistry required. Pre: 1004. (3H,3C) II.

2224: FOOD SELECTION AND PREPARATION LABORATORY
Principles of food preparation and the effect on food quality determined by objective and sensory evaluation. Food choices at the market and consumer consumption and utilization. Pre: CHEM 1035, CHEM 1036. Co: 2234. (3L,1C) I,II.

2234: FOOD SELECTION AND PREPARATION
Principles of the selection and preparation of foods with emphasis on the preparation and the effect on flavor, texture, and nutritive properties of food. Pre: CHEM 1035, CHEM 1036. (2H,2C) I,II.

2824: PREVENTION AND CARE OF ATHLETIC INJURIES
An introduction to the techniques and principles of athletic training. (1H,3L,2C) I, II.

2974: INDEPENDENT STUDY
Variable credit course.

2984: SPECIAL STUDY
Variable credit course.

3014: FNW STUDY TOUR
Study of emerging career opportunities in industry, government, and other nonprofit agencies, health care, consumer education, and research for students in foods, nutrition or exercise science. Special emphasis on program or product development, evaluation, and marketing as related to a target consumer group. Seminars on campus and at prearranged locations during the two day tour. Junior standing or permission; HNFE majors only. (1H,1C) II.

3025-3026: METABOLIC NUTRITION
Study of essential nutrients with emphasis on sources and factors affecting utilization and metabolism. 3025: Transport and utilization of the macro- and micro-nutrients. Metabolism of the macronutrients and interrelationships with each other and the micronutrients (vitamins/minerals) with emphasis on energy metabolism. 3026: Protein and amino acid dietary requirements and evaluation of protein quality. Vitamin/mineral metabolism and interrelationships will be emphasized. Nutrient metabolism, related to several metabolic states and diseases, will be examined. Pre: (2014), (CHEM 2536 or CHEM 2514), (BIOL 2406), (BCHM 2024) for 3025; 3025 for 3026. 3025: (2H,3C) 3026: (3H,3C) 3025: I; 3026: II.

3034: METHODS OF HUMAN NUTRITIONAL ASSESSMENT
Laboratory projects and experiments related to nutrition principles and problems. Pre: 3025. Co: 3026. (1H,3L,2C) II.

3214: FOOD COMMUNICATION AND MEAL MANAGEMENT
Effective delivery of food and nutrition concepts through visual and written communication. Methodology studied includes an analysis of the target of the communications; the consumers and the relationship of their resources and meal management skills to effective modes of communication. Pre: 2224, 2234. (2H,3L,3C) II.

3234: SCIENCE OF FOOD
Theoretical and experimental study of food components with emphasis on the basic chemical and physical reactions, properties, interactions, and functions in foods. Pre: 2234, (CHEM 2535 or CHEM 2514). (3H,3L,4C) I.

3634: EPIDEMIOLOGIC CONCEPTS OF HEALTH AND DISEASE
Designed to give students in the health sciences a basic understanding of the modern concepts regarding health and disease as well as skills in organizing epidemiological data, disease investigation and surveillance. Includes a survey of terms, concepts, and principles pertinent to epidemiology. Lifestyles of populations and the relationships between lifestyles and health status are studied. (3H,3C) II..

3804: EXERCISE PHYSIOLOGY
Effects of exercise on physiology: neuromuscular, metabolic, cardiopulmonary. Scientific basis of physical training. Pre: BIOL 2405, BIOL 2406. (3H,3C) I.

3824: KINESIOLOGY
The anatomical and biomechanical basis of human motion, with applications for motor skill acquisition, and development and rehabilitative exercises. Pre: BIOL 2406, PHYS 2205. (3H,3C) I.

3864: CONCEPTS OF PREVENTIVE AND THERAPEUTIC EXERCISE
Fundamental principles of exercise and health behavior for adults. Focus is on exercise and risk factor modification techniques for promotion of health, prevention of disease, and for disease rehabilitation. (2H,2C) I.

3874: CLINICAL EXERCISE PHYSIOLOGY
Pathophysiology, function and exercise in populations with medical considerations. Emphasis on basics of assessment and interpretation for health screening, multi-component physical fitness testing, exercise electrocardiography, therapeutic medications, and supervision in exercise programs designed for disease prevention. Pre: 3864. (1H,3L,2C) II.

4004: SEMINAR IN HNFE: WRITING AND DISCOURSE IN THE MAJOR
Focused review of relevant and current literature in selected areas of food, nutrition and exercise. Develop practical strategies for finding research articles on specific topics utilizing a variety of search tools (e.g., library, on-line search engines, etc.). Develop analytical skills to critically assess the significance of published research data. Develop competence in written and verbal presentation of current research in formats suitable for a scientific or a lay audience. Pre: 3025. (3H,3C)

4124: THERAPEUTIC NUTRITION
Emphasis on the relationship between principles of nutritional care and the medical treatment of individuals with selected diseases or clinical problems. Pre: 3026, 3034, 3214, 3234, BIOL 2406. (4H,4C) I.

4134: EXPERIENTIAL APPROACH TO NUTRITIONAL THERAPY
Use of didactic and experiential methods to learn and apply theories of behavior change in diverse nutrition counseling situations. Pre: Instructor approval. Pre: 4124. (2H,2C) I.

4144: ADVANCED CLINICAL NUTRITION
Integration of knowledge of pathophysiology, biochemical, and clinical parameters, and medical treatment with principles of nutrition management of patients for selected clinical problems and disease states. (2H,2C) II.

4174: NUTRITION AND PHYSICAL PERFORMANCE
Interaction of human nutrition with exercise physiology. Nutritional principles applied to the well being of the athlete and to the optimization of exercise performance. Pre: 1004, 3804. (2H,2C) II.

4224: ALTERNATIVE AND COMPLEMENTARY NUTRITION THERAPIES
Critical evaluation of health claims, mechanisms of action, and research literature for a wide variety of unconventional nutrition therapies used for disease prevention and treatment. Practical application of knowledge through completion of problem-based learning projects. Pre: 3025. (2H,2C) II.

4254: EXPERIMENTAL FOODS
Experimental study of the functions of ingredients and factors affecting food quality with emphasis on an independent project. Pre: 3234. (1H,3L,2C) II.

4614: INTERNATIONAL NUTRITION IN DEVELOPING COUNTRIES
An analysis of the micro and macro determinants of malnutrition and poor quality of life of households in developing countries and of strategies designed to address the problems. Pre: 1004. (3H,3C) I.

4624: COMMUNITY NUTRITION
The application of nutrition principles to an analysis of current applied nutrition programs and a study of the political and legislative processes affecting the practice of dietetics. Pre: 2014, 3026. (3H,3C) I.

4634: SOCIO-CULTURAL FOOD SYSTEMS
Study of social, cultural, and economic aspects of food systems, using quantitative and qualitative methods to assess nutritional status. Pre: 1004, SOC 3004. (2H,2L,3C) I.

4644: HEALTH COUNSELING
Roles, responsibilities, and limitations of the professional health educator in health counseling, guidance and referral, health needs assessment, dynamics of health counseling interaction, and selected counseling techniques such as crisis intervention and value clarification. Junior standing required. (3H,3C) II.

4824: TESTS AND MEASUREMENTS IN EXERCISE SCIENCE
This course is designed to provide the student with basic measurement concepts that are needed to apply the principles of measurement and evaluation in exercise management. Emphasis is placed on statistical tools, reliability theory and application, exercise screening, and the assessment and evaluation of physical fitness. Pre: 3874. (3H,3C) II.

4834: APPLICATIONS IN CLINICAL EXERCISE
Supervised experience with the Therapeutic Exercise and Community Health Center. Direct Involvement with rehabilitative and preventive exercise and lifestyle programming for cardio-vascular, musculo-skeletal, and other conditions. Exercise leadership, case management, and daily operations. Included seminars, lab experience, and individual meetings with participants and supervisors, related projects. X-grade allowed. Pre: 3874. (9L,3C)

4844: EXERCISE AND NEUROMUSCULAR PERFORMANCE
Functional properties of the neuromuscular system. Emphasis placed on the acute and chronic responses of muscle in exercise, rehabilitation and the factors which determine human performance. Special emphasis on the molecular biological factors responsible for skeletal muscle development and differentiation, as well as adaptation to training and disease states, including activation of signal cascades responsible for the changes in muscle performance. Pre: 3804. (3H,3C) II.

4964: FIELD STUDY
Variable credit course.

4974: INDEPENDENT STUDY
Variable credit course.

4984: SPECIAL STUDY
Variable credit course.

4994: UNDERGRADUATE RESEARCH
Variable credit course.

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