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.

An examination of the nature of science and scientific thinking through an introduction to living organisms and their relationship to the environment. Biostatistics, biodiversity and ecological processes will be covered.

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.

Integrating principles of biology, stressing the common responses of life to the problems of existence. Major topics include cellular organization of organisms, genetics, evolution and organismic processes that maintain life. Examples drawn primarily from vertebrates and vascular plants. Laboratory experience in microscopy, Mendelian genetics, population genetics and anatomy and physiology of selected animals and plants. Data interpretation and scientific writing (laboratory reports and laboratory notebooks) will be emphasized.

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 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.

Basis for all higher-level chemistry courses. Topics covered include atomic and molecular structure; stoichiometry; energy relationships; bonding; and solid, liquid and gaseous states.

Thermodynamics as it relates to chemical equilibrium, acid-base systems and slightly soluble salts. The theory and application of kinetics to chemical systems is covered. Appropriate descriptive chemistry is included at all phases of the course. Laboratory includes work in kinetics, colligative properties and ionic equilibria.

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.

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.

Introduction to the major classes of biological molecules. Structures and functions of carbohydrates, lipids, proteins and nucleic acids will be covered in addition to examples of cell structures, enzymes and metabolic pathways. Laboratory focuses is on the isolation and measurement of carbohydrates, lipids, proteins and nucleic acids. Experience in thin layer chromatography, spectrophotometry, electrophoresis and light microscopy.

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.

Fundamental concepts of organic chemistry including bonding, nomenclature, isomerism, stereochemistry, and the relation of structure to chemical and physical properties are covered. Descriptive chemistry and reaction mechanisms related to hydrocarbons, alkyl halides and alcohols are included. Laboratory experience in techniques of purification, separation and identification. Reactions illustrative of topics covered in lecture are included.

Concepts covered in CHEM 311 as applied to the chemistry of aromatics, carbonyl compounds, amines, carbohydrates, etc. Continues to use reaction mechanisms and reactive intermediates in understanding the reactions of these compounds. Applications to related fields are made. Laboratory experience in functional group transformation, synthetic sequences and laboratory techniques.

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.

From the discovery of microbes to the current research driving the field forward, students will examine the role microbes play in shaping this planet. Identification of major microbial groups, understanding basic principles of microbiology and the relationship between microbes and the environment and their hosts will be explored. Laboratory experiences in identification, classification, and isolation of bacteria and mold from known cultures and environmental unknowns. Students will evaluate the effectiveness of environmental conditions and chemical compounds on controlling microbial growth. Mastery will be achieved in aseptic techniques and microscopic examination.

The chemical aspects of living organisms with an emphasis on structure-function relationships. Topics include biomonomers, protein structure and function, and degradative and synthetic biochemical cycles. Laboratory experience in the isolation, purification and characterization of proteins.

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.

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.

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