An introduction to the principles of biology for the non-major. Topics may include cell biology, evolution, anatomy and physiology of major organ systems, human biology, heredity and ecology.

Online student paced instruction in the essentials of medical terminology including word roots, suffixes, prefixes, terms of anatomical orientation, commonly used abbreviations, and medical specialty nomenclature. This course will highlight medical terminology focused on specific body systems and conversational terminology used in health care professions.

An exploration of diverse food cultures and nutrition among communities locally and globally. Students will experience hands on cooking and tasting of foods from various regions. Additionally, students will learn about food insecurity, justice and systems that influence and are influenced by climate change.

This course teaches the science of the best cooking methods to preserve nutrition, optimize health and flavor. Course material offers foundational lifestyle health practices that support personal wellbeing. Food safety regulations and government regulatory agencies will be introduced. Hazardous analysis critical control points will be taught and upon course completion, students will be prepared to sit for ServeSafe certification exam required for employment in the food industry and RDN’s. This course offers hands on applied experiences of the best cooking methods to preserve nutrients and optimize health. Students will cook and taste foods prepared during lab. Application of food safety and government regulations will be demonstrated and experienced.

An introduction to the basic principles of human physiology. Emphasis is on the basic functional mechanisms operating at the cellular, organ and system levels as well as the integrative control process that regulate each system. Laboratory work supplements the investigation of the systems covered.

A broad overview of the basic theory and principles of general and inorganic chemistry. Topics include bonding theories, stoichiometry, thermodynamics, kinetics, acids and bases, and 49 nuclear chemistry.

Emphasizes organic and biological aspects of chemistry. Lectures cover bonding, structure, reactions, and naming of organic and biologically important molecules. Applications of organic chemistry to life sciences, industry and the home are stressed.

An introduction for professionals who may communicate with individual clients and the public about nutrition topics. This course will introduce the principles of behavior change and motivational interviewing. The limitations of professional scopes of practice will be defined and appropriate public domain resourcing will be taught. Additionally, students will learn techniques of science communication to lay audiences, explore nutrition in social media and news outlets and learn to critically evaluate nutrition in the news.

An introduction to human nutrition and metabolism. This course will equip students to understand how nutrients are absorbed and transported throughout the body to support optimal health throughout the life cycle. Course topics will introduce weight control, performance nutrition, eating disorders, and common issues in nutrition, the professional role of dietitians and scope of practice boundaries.

A course focusing on problem-solving and decision-making skills using the tools of probability and statistics. Topics include: basic and conditional probabilities, probability trees, expected value, normal distributions, application of randomization to sampling and experimentation, graphical and numerical summaries of data, uses and abuses of statistical data and introduction to confidence intervals, hypothesis testing and regression models.

• NUTR 230 Sports Nutrition

An introduction to feeding athletes to optimize physical performance, support long term sport participation while promoting lifelong health habits with an emphasis on a whole food diet. Students will learn specific nutrient requirements for athletes, and nutrient intake strategies before, during and after training and competition as athletes must consider when they eat in relation to athletic events, duration of events, as well as the way food is delivered. Students will learn how nutrition professionals must plan for athlete-specific eating requirements. Supplements, ergogenic aids and avoiding banned substances will be discussed. Students will apply lecture material to case studies athletes throughout the semester.

• NUTR 240 Cardiovascular and Wellness Nutrition

An introduction to various diets that support cardiovascular health and wellness, while examining systemic challenges to healthy eating practices. This course emphasizes developing personal lifelong healthy eating habits. Students will learn eating strategies that suit their lifestyle, budget, and personal taste preferences with an emphasis on a whole food diet. Students will apply lecture material to a personalized plan or a case study throughout the semester.

• NUTR 250 Weight Management

An introduction to weight management. Students will learn lifestyle and eating strategies that support a healthy weight. Social context for weight management and diverse cultural influences that contribute to weight gain will be examined. Students will apply lecture material to a case study or create a personal weight management plan throughout the semester.

This course delves into macronutrient consumption, digestion, absorption, distribution, and cellular metabolism in humans. Students will gain an in-depth understanding of the role of macronutrients in body function in health and disease. The course will include differentially balanced macronutrient diets and applying knowledge to personal lifestyle health practices.

Students will apply nutrition guidelines to plan healthy, well-balanced meals based on personal requirements and for healthy populations using public domain resources equipping students of various disciplines to guide others. Course material will focus on ingredient and nutrient diversity, and meal planning on a limited budget with minimal equipment. Students will learn eating strategies for lifelong wellness. Topics will include eating for heart health, fueling athletes, weight management and sustainable eating. Students will cook and taste foods prepared during some lectures that will occur in the nutrition and food science lab. Food safety will be a focus throughout.

Work experience around health, fitness, or wellness. This experience links classroom instruction to actual career responsibilities. The student is supervised by a professional employed by the specific agency. Open only to juniors and seniors.

An introduction to human life cycle nutrition. This course will equip students to understand how nutrients support optimal health throughout the life cycle. Course topics will discuss optimal dietary patterns/nutrient intakes for both fetus/infant and mother during pregnancy and lactation, childhood, adolescence, adult phases, and successful aging based on appropriate nutrition. Course content will focus heavily on disease prevention through optimal nutrition.

This course delves into micronutrient consumption, digestion, absorption, distribution, and cellular metabolism in humans. Students will gain an in-depth understanding of the role of micronutrients in body function in health and disease. The course will include micronutrient rich diets and applying knowledge to personal lifestyle health practices. Emphasis will be placed on whole food nutrition and will also examine micronutrient supplement safety.

• NUTR 230 Sports Nutrition

An introduction to feeding athletes to optimize physical performance, support long term sport participation while promoting lifelong health habits with an emphasis on a whole food diet. Students will learn specific nutrient requirements for athletes, and nutrient intake strategies before, during and after training and competition as athletes must consider when they eat in relation to athletic events, duration of events, as well as the way food is delivered. Students will learn how nutrition professionals must plan for athlete-specific eating requirements. Supplements, ergogenic aids and avoiding banned substances will be discussed. Students will apply lecture material to case studies athletes throughout the semester.

• NUTR 240 Cardiovascular and Wellness Nutrition

An introduction to various diets that support cardiovascular health and wellness, while examining systemic challenges to healthy eating practices. This course emphasizes developing personal lifelong healthy eating habits. Students will learn eating strategies that suit their lifestyle, budget, and personal taste preferences with an emphasis on a whole food diet. Students will apply lecture material to a personalized plan or a case study throughout the semester.

• NUTR 250 Weight Management

An introduction to weight management. Students will learn lifestyle and eating strategies that support a healthy weight. Social context for weight management and diverse cultural influences that contribute to weight gain will be examined. Students will apply lecture material to a case study or create a personal weight management plan throughout the semester.

This lab taught independently from a lecture will cover privacy laws, liability concerns and appropriate clinician demeanor. Students will be introduced to the clinical setting and gain real life experience meeting with clients and taking anthropomorphic measurements. Students will practice using a variety of assessment tools used in clinical settings and the fitness industry.