An introductory study of medical terminology presented as background for work in the health professions. Course format is programmed self-instruction. Fall and spring semesters. 1 credit.

Study of structure and function of microbes, with emphasis on bacteria and viruses and immunology. Primarily for majors in dietetics, nursing, medical technology, and physician assistant. Prerequisite: one semester of college chemistry and either SBL160 or SBL214. Fall and spring semesters. 3 credits.

Methods of studying microbes, parasites, immunology. Identification of one unknown bacterial strain. Writing Intensive course. Fall and spring semesters. 1 credit. Fee.

A detailed study of the structure and function of the human body. Anatomical studies include gross, histological, and cytological perspectives and are correlated with physiology. Functional studies emphasize homeostatic, regulatory, and integrative mechanisms. Pathophysiological processes are compared with normal anatomy and physiology. Course is designed to meet the requirements of allied health majors (dietetics, medical technology, nursing, physician assistant, prephysical or pre-occupational therapy). Prerequisite: at least one semester of college chemistry or one year of high school chemistry. Corequisite: SBL215. Fall semester. 3 credits.

Designed to reinforce concepts learned in SBL214. Topics include: histology, gross anatomy of the musculoskeletal system, physiology of nerves and skeletal muscle, cardiovascular physiology, analysis of blood and urine, digestive enzymes, effects of drugs on heart function. Corequisite: SBL214. Fall semester. 1 credit. Fee.

Continuation of topics begun in SBL214. Corequisite: SBL217. Prerequisite: SBL214. Spring semester. 3 credits.

Examines the research, planning, and development of a business plan with emphasis on four fundamental core elements of business planning. Fall and spring semester and ADP sessions 1 and 3. 1 credit.

Process of management in both profit and non-profit organizations. Emphasis on major functions of management, with decision-making as integral part of each, including planning, organizing, leading, staffing and training, development, and marketing. Fall and spring semesters and ADP sessions 1, 2, 3, and 5. 3 credits.

Designed to introduce the allied health student to essential and basic chemical concepts. The topics include matter, energy, the metric system, atomic theory, the periodic table, ionic and molecular bonding and structure, the mole and mass relations in chemical reactions, kinetic, equilibrium, gases, solutions, an introduction to acids and bases, and nuclear chemistry. Designed for allied health students. With SCH101, satisfies the Science requirement of the Liberal Arts Curriculum. Fall semester. 3 credits.

Experiments conducted in the laboratory course complement the concepts discussed in the lecture. With SCH100, satisfies the Science requirement of the Liberal Arts Curriculum. Fall semester. 1 credit. Fee.

Provides the allied health student with an introduction to acid-base chemistry, as well as the structures, properties, and reactivities of the major functional groups of organic compounds. Computerized molecular modeling is integral to the course. Prerequisites: SCH100 and SCH101 or the equivalent. Spring semester. 3 credits.

Experiments conducted in the laboratory course complement the concepts discussed in the lecture and include computerized molecular modeling. Prerequisites: SCH100 and SCH101 or the equivalent. Spring semester. 1 credit. Fee.

An introduction to the chemistry of living systems with an emphasis on the basic relationships of molecular structure to biological function. Analysis of proteins, enzymes, carbohydrates, lipids, nucleic acids, and major metabolic pathways. Designed for allied health students. Prerequisites: SCH120 and SCH121, or the equivalent. Fall semester. 3 credits.

Analysis of consumer interactions with society, the marketplace, and the public sector. Through study and special project experiences, students recognize the rights and responsibilities of consumers and understand the role consumers play in the functioning of the American economy. Satisfies the U.S. Cultures requirement of the Liberal Arts Curriculum. Spring semester and ADP session 2. Second semester sophomores or above. 3 credits.

An examination of the historical and contemporary social purposes, values, and policies of the institution of social welfare. Considers the social, political, and economic origins and consequences of societal provisions for economic security and social services. Satisfies the U.S. Cultures requirement of the Liberal Arts Curriculum. Fall semester. 3 credits.

Concentrates on methodology in teaching from planning through evaluation. Extensive work is completed in the areas of instructional strategies, learning theories, and cooperative learning. Prerequisite: SED201 for FCED majors; SNT300. Fall semester. 2 credits.

Beginning course in the science and technology of food, food preparation, and food processing. Fall semester. Corequisite: SNT121. 2 credits.

Laboratory experiences that use experimental approach to illustrate chemical and physical reactions in food. Fall semester. Corequisite: SNT120. 1 credit. Fee.

Exploration of the dietetics profession. Examination of professionalism, professional roles within dietetics, skills that enhance professional and personal achievement, and research interpretation. Investigation of issues such as professional ethics, evidence-based practice, and cultural diversity issues. Emphasis on the use of the APA format for research paper documentation. Dietetics majors only. Fall semester. 3 credits.

The ServSafe Certification course, a product of the National Restaurant Association Education foundation (NRAEF), is designed to educate food service professionals on current food safety standards, teaching the industry standards in all aspects of food handling, from receiving and storing to preparation and service. Includes a nationally recognized final examination that results in a 5-year ServSafe certification for those who pass. Prerequisite: SNT120. Spring semester. 1 credit. Fee.

Study of nutrient function and metabolism, with application to nutritional needs throughout life. Examines methods for determining dietary adequacy and nutritional status. Covers current topics, with an emphasis on the development of opinion based on critical thinking. Prerequisite: SBL214 or SCH120. Spring semester. 3 credits. Fee.

Experience in applying teaching methods in elementary, junior and senior high schools, childcare centers, senior-citizen centers, and adult venues; experience in various stages of the research process; and experience with community nutrition programs. Prerequisites: SFC299 and SNT350. Spring semester. 3 credits. Fee.

An in-depth study of the science and technology of food, food preparation, and processing. New product technology including biotechnology addressed. Prerequisites: SCH100, SNT120, and SNT121. Corequisite: SNT321. Spring semester. 3 credits.

Laboratory experience in which students conduct their own research involving ingredient manipulation to produce a food product with specific nutritional parameters. A research paper and food demonstration are requirements of this lab experience. Writing Intensive course. Prerequisites: SNT120 and SNT121. Corequisite: SNT320. Spring semester. 1 credit. Fee.

Topics include quantity food purchasing, production, and commercial food service equipment. Prerequisite: SBU180, SNT120, and NT121. Corequisite: SNT325. Fall semester. 3 credits.

This laboratory focuses on three aspects of food service management: quantity food purchasing, production, and equipment. Students develop skills in quantity food production in weekly labs and food service management by managing a commissioned/assigned dinner or luncheon. Prerequisite: SNT120, SNT121, and SNT220. Corequisite: SNT324. Fall semester. 1 credit. Fee.

Off-campus experience in a quantity food service operation to develop skills in purchasing, production, and commercial food service equipment operation. Experience coordinated with classroom learning. Prerequisite: SNT220. Corequisites: SNT324 and SNT325. Dietetics majors only. Fall semester. 2 credits. Fee.

Introduction to the US health care industry: its providers, stakeholders, principles, financing, and delivery systems. Examines current issues, ethics, and policies affecting the industry as well as specific topics related to dietetics. Spring semester. 3 credits.

Examines life cycle nutrition and appropriate medical nutrition therapy for various disease states. Nutritional assessment, disease pathophysiology, drug-nutrient interactions, laboratory data, and standard treatment relevant to each topic. Prerequisites: SBL141, SBL214, and SNT300. Corequisite: SNT400. Fall semester. 3 credits.

Integrates nutrition, physiology, and biochemistry in the study of nutrient metabolism at the cellular level. Explores metabolic alterations in pregnancy, diabetes, and stress. Prerequisites: SBL214, SCH202, and SNT300. Spring semester. 3 credits.

Examines relationship and application of nutrition to community health at the local, national, and international level. Includes investigation of public programs and interrelationships of socioeconomic factors, legislation, policy making, and nutrition intervention, on the quality of life. Corequisite: SNT350. Fall semester. 3 credits.

Experience with on-going nutrition programs, community assessment, proposal development, business plan development, and implementation. Prerequisites: SFC299, SNT310, and SNT400. Dietetics majors only. Taken twice: 0 credits in fall, 3 credits in spring. Fee.

A specialized course in the management of a volume food-service operation. Topics specific to the food-service industry: quality control, government regulation, layout and design, financial management. Prerequisite: SNT324 and SNT325. Fall semester. 3 credits.

Off-campus supervised experience in health care facility applying the nutrition care process and developing interviewing skills. Corequisite: SNT450. Prerequisites: SNT330, SNT350, and SNT421. Dietetics majors only. Fall semester. 2 credits. Fee.

Exploration of the nutrition care process. Instruction in screening, interviewing, assessment, and counseling methods with focus on the development of nutrition diagnosis, intervention, monitoring, and evaluation of outcomes. Emphasis on use of evidence- based practice guidelines. Prerequisite: SNT350. Corequisites: SNT310 and SNT330. Spring semester. 3 credits. Fee.

Off-campus experience in the management function of a food service organization. Competence developed in managing the operation of a food service facility. Prerequisites: SNT405 and SNT326. Dietetics majors only. Spring semester. 4 credits. Fee.

Continuation of SNT350 with greater emphasis on nutrition support. Prerequisites: SNT350, SNT370, and SNT421. Corequisites: SNT415. Fall semester. 4 credits.

Off-campus experience in the clinical phase of dietetic practice. Competence developed in such areas as interviewing, counseling, application of medical nutrition therapy, and the nutritional care process. Prerequisites: SNT415, SNT421, and SNT450. Dietetics majors only. Spring semester. 6 credits. Fee.

An introduction to the history, concepts, principles, and problems of modern psychology including experiential study. This course is a prerequisite for many psychology courses numbered above 225. Fall and spring semesters. 3 credits.

Designed to enable students to read as well as do research. Explores descriptive and inferential statistics. Treats small and large samplings with such parametric and non-parametric probability distributions as Z, t, F, and chi-squared. Uses statistical computer software. Satisfies the Mathematics requirement of the Liberal Arts Curriculum. Fall and spring semesters and ADP sessions 1, 3, and 4. Prerequisites: SMA100 or higher, sophomores or above. 3 credits.