Human Nutrition, Foods, and Exercise
ww w.hnfe.vt.edu/
Susan Hutson, Head
Professors: J. W. Rankin; J. H. Williams
Associate Professors: W. E. Barbeau; S. F. Clark; B. M. Davy; K. P. Davy;
P. A. Estabrooks; D. J. Good; R. W. Grange; K. W. Hosig; D. Liu; E. M. Schmelz; E.L. Serrano
Assistant Professors: M. W. Hulver; Y. H. Ju
Senior Instructor: C. B. Papillon
Instructors: L. Bianchi; H. Cox; J. L. Hill
Research Associates: M. I. Frisard; M. M. McFerren; F. E. Weidmer
Post-Doctoral Fellows: A. L. Creekmore; S. Ding; A. B. Pon Valayutham; H. Si;
H. Zhou
Adjuncts: F. D. Conforti; N. Girmes-Grieco; W. G. Herbert; M. Lewis
Undergraduate Coordinator: Laurie Bianchi (231-5987)
|
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 four options from which an undergraduate student majoring in human nutrition, foods and exercise may choose: Dietetics; Science of Food, Nutrition and Exercise; Consumer Foods; or Exercise and Health Promotion.
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) |
|
| Curriculum for Liberal Education |
(36) |
| Area 1: ENGL 1105-1106: Freshman English or COMM 1015, 1016 Communication Skills |
3, 3 |
| Area 2: From university-approved list of courses |
3, 3 |
| Area 3: PSYC 2004: Introductory Psychology and a PSYC course from university-approved list |
3, 3 |
| Area 4: CHEM 1035-1036: General Chemistry |
3, 3 |
| CHEM 1045-1046: General Chemistry Lab |
1, 1 |
| Area 5: MATH 1015-1016: Elem. Calculus with Trig.I |
3, 3 |
| Area 6: Any university-approved Liberal Education course in this area |
1 |
| Area 7: Any university-approved Liberal Education course in this area |
3 |
|
| The Department Core |
(42) |
| HNFE 1004: Foods and Nutrition |
3 |
| HNFE 1114: Orientation to HNFE |
1 |
| HNFE 2014: Nutrition Across the Life Span |
3 |
| BIOL 1105, 1115: Principles of Biology and Lab |
3, 1 |
| BIOL 1106, 1116: Principles of Biology and Lab |
3, 1 |
| BMSP 2135, 2136: Human Anatomy and Physiology |
3, 3 |
CHEM 2514: Survey of Organic Chemistry
or CHEM 2535: Organic Chemistry1 |
3 |
| BCHM 2024: Concepts of Biochemistry |
3 |
| COMM 2004: Public Speaking |
3 |
| STAT 2004 Introductory Statistics2 |
3 |
| HNFE 3025-3026: Metabolic Nutrition |
3, 3 |
| HNFE 4004: Seminar in HNFE |
3 |
|
| 1 Science of Food, Nutrition and Exercise students must take CHEM 2535. |
2 Science of Food, Nutrition and Exercise students may take STAT 3615 Biological Statistics
instead of STAT 2004 Introductory Statistics. |
Additional courses required for each of the options in human nutrition and foods are listed in the appropriate sections below.
Dietetics
Consult: S. F. Clark
The undergraduate Dietetics option, known as the Didactic Program in Dietetics (DPD), leads to a Bachelor of Science degree in Human Nutrition, Foods and Exercise. It fulfills all academic course requirements according to the Standards of Education per the Commission on Accreditation for Dietetics Education of The American Dietetic Association (120 South Riverside Plaza, Suite 2000, Chicago, Illinois 60606-6995, 312/899-0040). Students completing this degree program are eligible to apply for acceptance into Dietetic Internship programs at Virginia Tech and elsewhere. Following completion of the BS in Dietetics, a student must then complete a supervised practice, dietetic internship; successful completion of any accredited dietetic internship qualifies one to sit for the registration examination to become a registered dietitian (RD) and/or licensed.
Registered Dietitians work in a variety of work settings. The dietetics program prepares you to assume a professional role in health care, research, the business environment or to pursue graduate studies. The dietetics program ultimately 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. Administrative 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. Registered 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 per the Commission on Accreditation for Dietetics Education (CADE). Following completion of the B.S. degree, a student must complete a supervised practice to be eligible for the Registration Examination (RD) for Dietitians. The supervised practice requirement can be met through any CADE accredited dietetic internship. Graduates with the B.S. in Dietetics are eligible to apply for the department's or other accredited Dietetic Internships.
Students in the Dietetics option must maintain an overall GPA of 3.0 to remain in this option. Students who want to change their major into the Dietetics option with HNFE must have an overall GPA of 3.0 also.
| ACIS 2004: Survey of Accounting Concepts |
3 |
| PSYC 2084: Social Psychology 1 |
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 3114: Foodservice & Meal Management |
3 |
| HNFE 3224: Communicating w/ Food |
3 |
| HNFE 3234: Science of Food |
4 |
| MGT 3304: Management Theory and Leadership Practice |
3 |
| HNFE 4644: Health Counseling |
3 |
| HNFE 4125-4126 Medical Nutrition Therapy |
3, 3 |
| HNFE 4624: Community Nutrition |
3 |
| Free Electives to meet graduation requirements |
5 |
|
| 1May be taken as part of the Curriculum for Liberal Education area 2. |
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Science of Food, Nutrition, and Exercise
Consult: Laurie Bianchi
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 a student is well prepared for graduate work in any area of nutrition, food science, exercise physiology, or related sciences. This option also meets entrance requirements for most medical, dental, physical therapy, and pharmacy 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.
Students in the SFNE option do not meet the CADE requirements for a degree in dietetics and, therefore, cannot be issued a Verification Statement saying that they have met all the CADE requirements unless they have a double option with Dietetics.
| PHYS 2205-2206: General Physics |
3, 3 |
| PHYS 2215-2216: General Physics Laboratory |
1, 1 |
| CHEM 2536: Organic Chemistry |
3 |
| CHEM 2545-2546: Organic Chemistry Laboratory |
1, 1 |
| HNFE 3034: Methods in Human Nutritional Assessment |
2 |
| BMSP 2145, 2146: Human Anatomy and Physiology Lab |
1,1 |
BIOL 2604: General Microbiology
or BIOL 2104: Cell and Molecular Biology |
3 |
| Individual learning experiences chosen from: |
| HNFE 4254, 4964, 4974, 4994 and FST 4514 |
2 |
|
|
| Controlled Electives (select 15 hours from this group of courses): |
| BIOL 2614: General Microbiology Laboratory |
1 |
| BIOL 2004: Genetics |
3 |
| BIOL 3124 Cell Physiology |
3 |
| BIOL 4604 Food Microbiology |
4 |
| BCHM 3114 Biochemistry for Biotechnology and the Life Sciences |
3 |
| HNFE 2234: Food Selection and Preparation |
2 |
| HNFE 2224: Food Selection and Preparation Laboratory |
1 |
| HNFE 2824: Prevention and Care of Athletic Injuries |
2 |
| HNFE 3234: Science of Food |
4 |
| HNFE 3824: Kinesiology |
3 |
| HNFE 3864: Concepts of Preventive & Therapeutic Exercise |
2 |
| HNFE 3804: Exercise Physiology |
3 |
| HNFE 3634 Epidemiological Concepts of Health and Disease |
3 |
| HNFE 4644 Health Counseling |
3 |
| HNFE 4174 Nutrition and Physical Performance |
2 |
| HNFE 4224 Alternative and Complementary Nutrition Therapies |
2 |
| HNFE 4844 Exercise and Neuromuscular Performance |
3 |
| CHEM 2114: Analytical Chemistry for the Life Sciences |
3 |
| CHEM 2124: Analytical Chemistry for the Life Sciences Lab |
1 |
| CHEM 4554 Drug Chemistry |
3 |
| STAT 3616 Biological Statistics |
3 |
| BMVS 4074: Pharmacology |
3 |
|
| Free Electives to meet graduation requirements |
6 |
Consumer Foods
Consult: W. E. Barbeau
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.
Students in the CF option do not meet the CADE requirements for a degree in dietetics and, therefore, cannot be issued a Verification Statement saying that they have met all the CADE requirements unless they have a double option with Dietetics.
| 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 |
| AHRM 2404: Consumer Rights |
3 |
| ENGL 3674: Technical Writing |
3 |
| HNFE 3224: Communicating with Food |
3 |
| HNFE 3234: Science of Food |
4 |
| MGT 3304: Management Theory and Practice |
3 |
| MKTG 3104: Marketing Management |
3 |
| HNFE 4254: Experimental Foods |
2 |
| FST/BIOL 4604: Food Microbiology |
4 |
| HNFE 4974: Independent Study |
3 |
| Electives to meet graduation requirements |
8 |
Exercise and Health Promotion
Consult: J. W. Rankin
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. Students 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. Graduates are qualified to take positions in private health clubs, physical fitness centers, corporate and institutional wellness programs, physical therapy clinics, and cardiac rehabilitation programs. Many alumni decide after gaining some work experience to continue your studies at the graduate level in clinical exercise physiology or health education.
Students in the EHP option do not meet the CADE requirements for a degree in dietetics and, therefore, cannot be issued a Verification Statement saying that they have met all the CADE requirements unless they have a double option with Dietetics.
Select 3 credits from the following basic instruction courses:
1194, 1214, 1264, 1294, 1354, 1364, 1374
| HNFE 2824 Prevention and Care of Athletic Injuries |
2 |
| PHYS 2205: General Physics I |
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 4854: Internship in Exercise & Health Promotiony |
3 |
| Free Electives to meet graduation requirements |
8 |
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Satisfactory Progress Towards the Degree
An HNFE student will be considered to have made satisfactory progress toward the degree when he/she has successfully completed:
30 hours with
- CHEM 1035, 1036 with grades of C or higher
- HNFE 1004 with a grade of C or higher
- An overall GPA 2.5
- And an in-major GPA 2.5
At this point the student should declare an option within HNFE. A plan of study should be submitted along with your option declaration.
- Consumer Foods
- Dietetics
- Exercise & Health Promotion
- Science of Food, Nutrition & Exercise
If a student wishes to double major (or double option) he/she will need to have a GPA at or above 3.0
Consumer Foods:
An HNFE-CF option student will be considered to have made satisfactory progress toward the degree when he/she has successfully completed:
45 hours
- HNFE 1004 (Foods & Nutrition) with a grade of C or higher
- An overall GPA > 2.5
- And an in-major GPA > 2.5
60 hours
- CHEM 2514 (Survey of Organic Chemistry) or CHEM 2535 (Organic Chemistry) with a grade of C or higher
- HNFE 2014, Nutrition Across the Lifespan
- HNFE 2234, Food Selection & Preparation and HNFE 2224, Food Selection & Preparation Lab
- An overall GPA > 2.5
- And an in-major GPA > 2.5
90 hours
- BMSP 2135, 2136 Anatomy & Physiology
- BCHM 2024, Concepts of Biochemistry
- An overall GPA > 2.5
- And an in-major GPA > 2.5
Dietetics:
An HNFE-DIET option student will be considered to have made satisfactory progress toward the degree when he/she has successfully completed:
45 hours
- CHEM 2514 (Survey of Organic Chemistry) or CHEM 2535 (Organic Chemistry) with a grade of C or higher
- HNFE 1004 (Foods & Nutrition) with a grade of C or higher
- An overall GPA > 3.0
- And an in-major GPA > 2.5
60 hours
- BCHM 2024, Concepts of Biochemistry
- HNFE 2014, Nutrition Across the Lifespan
- HNFE 2004, Professional Dietetics
- HNFE 2234, Food Selection & Preparation and HNFE 2224, Food Selection & Preparation Lab
- BMSP 2135, 2136 Anatomy & Physiology
- An overall GPA > 3.0
- And an in-major GPA > 2.5
90 hours
- HNFE 3025, 3026 Metabolic Nutrition
- An overall GPA > 3.0
- And an in-major GPA > 2.5
Exercise & Health Promotion:
An HNFE-EHP option student will be considered to have made satisfactory progress toward the degree when he/she has successfully completed:
45 hours
- HNFE 1004 (Foods & Nutrition) with a grade of C or higher
- An overall GPA > 2.5
- And an in-major GPA > 2.5
60 hours
- CHEM 2514 (Survey of Organic Chemistry) or CHEM 2535 (Organic Chemistry) with a grade of C or higher
- An overall GPA > 2.5
- And an in-major GPA > 2.5
90 hours
- BMSP 2135, 2136 Anatomy & Physiology
- HNFE 2014, Nutrition Across the Lifespan
- BCHM 2024, Concepts of Biochemistry
- HNFE 3864, Concepts of Preventative & Therapeutic Exercise
- HNFE 3874, Clinical Exercise Physiology
- An overall GPA > 2.5
- And an in-major GPA > 2.5
Science of Food, Nutrition & Exercise:
An HNFE-SFNE option student will be considered to have made satisfactory progress toward the degree when he/she has successfully completed:
45 hours
- HNFE 1004 (Foods & Nutrition) with a grade of C or higher
- An overall GPA > 2.5
- And an in-major GPA > 2.5
60 hours
- CHEM 2514 (Survey of Organic Chemistry) or CHEM 2535 (Organic Chemistry) with a grade of C or higher
- An overall GPA > 2.5
- And an in-major GPA > 2.5
90 hours
- BMSP 2135, 2136 Anatomy & Physiology
- HNFE 2014, Nutrition Across the Lifespan
- BCHM 2024, Concepts of Biochemistry
- An overall GPA > 2.5
- And an in-major GPA > 2.5
Students not meeting Satisfactory Progress will have one probationary semester in which to resolve their standing.
Restricted Major status: Current Virginia Tech students who wish to change majors into HNFE (or add as a 2nd major) will be required to have an overall GPA at or above 2.5 (3.0 for Dietetics and double major or double option), have completed CHEM 1035 and CHEM 1036 with grades of C or higher, and create a plan of study that demonstrates how the student will attain Satisfactory Progress in regards to coursework. The GPA threshold of 2.5 (3.0 for Dietetics option) will stand for all students regardless of transfer status. Satisfactory progress towards degree is enforced.
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Undergraduate Course Descriptions (HNFE)
1004: FOODS AND NUTRITION
Scientific information applied to current concerns in foods and nutrition as it affects the nutritional health and well-being of humans. I,II (3H,3C)
1114: ORIENTATION TO HNFE
An introduction to the academic and career planning for students in the Human Nutrition, Foods & Exercise major. (1H,1C)
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. II Co: 2014. (1H,1C)
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. II Pre: 1004, CHEM 1035, CHEM 1036. (3H,3C)
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. I,II Pre: (CHEM 1036 or CHEM 1056), HNFE 1004. Co: 2234. (3L,1C)
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. I,II Pre: (CHEM 1035 or CHEM 1055), (CHEM 1036 or CHEM 1056), HNFE 1004. Co: 2224. (2H,2C)
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. II. (1H,1C)
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. I Pre: 2014, BCHM 2024, (BIOL 2405, BIOL 2406) or (BMSP 2135, BMSP 2136) for 3025; 3025 for 3026. (3H,3C)
3034: METHODS OF HUMAN NUTRITIONAL ASSESSMENT
Laboratory projects and experiments related to nutrition principles and problems. II Pre: 2014, BCHM 2024, (BMSP 2136 or BIOL 2406). Co: 3025. (1H,3L,2C)
3114: FOODSERVICE AND MEAL MANAGEMENT
Introduction to foodservice and meal management for the dietetics professional. Emphasis is placed on understanding food procurement, production, distribution, and marketing in a safe and well managed operation. Pre: 2234, 2224. (3H,3L,4C)
3224: COMMUNICATING WITH FOOD
Development of oral and written communication skills to communicate food and nutrition information to diverse populations. Pre: 2014, 2234, 2224. (2H,3L,3C)
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. I Pre: 2234, 2224, (CHEM 2535 or CHEM 2514). (3H,3L,4C)
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. II. (3H,3C)
3804: EXERCISE PHYSIOLOGY
Effects of exercise on physiology: neuromuscular, metabolic, cardiopulmonary. Scientific basis of physical training. I Pre: (BIOL 2405, BIOL 2406) or (BMSP 2135, BMSP 2136). (3H,3C)
3824: KINESIOLOGY
The anatomical and biomechanical basis of human motion, with applications for motor skill acquisition, and development and rehabilitative exercises. I Pre: (BIOL 2405, BIOL 2406) or (BMSP 2135, BMSP 2136), (PHYS 2205 or PHYS 2305). (3H,3C)
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. I (2H,2C)
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. II Pre: 3864. (1H,3L,2C)
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)
4125-4126: MEDICAL NUTRITION THERAPY
Study of nutritional diagnostic, therapeutic and counseling services provided by a registered dietitian. 4125: Emphasis on the relationship between principles of nutritional care and the medical treatment of individuals with selected diseases or clinical problems. 4126: Integration of knowledge of pathophysiology, biochemical, and clinical parameters, medical treatment and nutrition therapy for patients with selected clinical problems/disease states. 4125: I. 4126: II Pre: 2004, 3026 for 4125; 4125 for 4126. Co: 3034 for 4125. (3H,3C)
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. I Pre: 4644. Co: 4125. (2H,2C)
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. II. Pre: 3025. (2H,2C)
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. I Pre: 1004. (3H,3C)
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. I Pre: 2014, 3026. (3H,3C)
4634: SOCIO-CULTURAL FOOD SYSTEMS
Study of social, cultural, and economic aspects of food systems, using quantitative and qualitative methods to assess nutritional status. I Pre: 1004, SOC 3004. (2H,2L,3C)
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. II. (3H,3C)
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. II. Pre: 3874. (3H,3C)
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.
4854: INTERN IN EX SCI & HEALTH PROM
Capstone internship experience in the fields of exercise science and/or health promotion. The student will be immersed in the day-to-day challenges and responsibilities of a practicing health-fitness professional. The 45 contact hours per credit will involve work experience in some aspect of exercise science and/or health promotion. Senior standing and Exercise and Health Promotion majors only. May be repeated for maximum 3 credits. Pass/Fail only. Variable credit course. Pre: 4834.
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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