Elements of general chemistry. Adapted to the needs of students in nursing and kinesiology and those preparing for general chemistry. Recommended for General Studies credit. Cannot be used for major credit in chemical or biochemical sciences.

Studies the structure and function of the human body. Topics include cells, tissues, integumentary system, skeletal system, muscular system, and nervous system. Cannot be used for major credit in the life sciences.

Terminology and essential concepts in human anatomy and physiology, as well as the structure and function of the human body. Designed for students in the health-related professions. Acquaints the student with human anatomy, structure and function, and basic disease concepts. Organizes and presents course concepts by organ systems, and the laboratory component of the course emphasizes human structure and function. The course has 3 contact hours for lecture and 2 contact hours for lab per week.

Explores how to best communicate evidence-based nutrition messages to help promote change. Covers written and oral communication approaches for health professionals or lay audiences. Course concepts include health literacy, tailoring messages to a target audience and simplifying the language.

An engaging, multidisciplinary, scientific and practical exploration into factors influencing the well-being of individuals and society. Students experiment with mindsets, habits, strategies and skills to develop greater awareness and curiosity about lifelong well-being and success.

Explores concepts, attitudes, research and practices associated with the optimization of health and performance. Students gain practical and foundational knowledge regarding evidence-based practice, nutrition, physical activity, executive function, strategies and cognition.

Applied scientific principles of food preparation and production.

Students gain a greater understanding of organizational structure, culture, administration, traits, values, diversity, marketing, budget development, unions, and more, all through the lens of management and leadership. Students also utilize their research and writing skills to investigate a variety of management topics.

Includes content related to community nutrition screening and assessment, nutritional epidemiology, nutrition monitoring and food assistance programs, public policy, nutrition interventions for vulnerable populations, planning effective community nutrition programs, grant writing, nutrition marketing and designing nutrition education programs. Students work in teams to analyze a specific community and population, conduct a literature review on nutrition concerns with their group, then design a community intervention and nutrition education lesson. Students also complete 10 hours of fieldwork in a community nutrition field outside of the classroom.

Reviews nutritional needs and problems in pregnancy, lactation, infancy, childhood, adolescence, adulthood and older adulthood. Analyzes cultural, environmental, behavioral, psychosocial, physical and socio-economic factors affecting nutritional status through the life span.

Examines dietary choices throughout the life span and how they impact personal health and wellness. Raises awareness of thoughts and behaviors related to food and physical activity. Recognizes potential behavioral and social factors that impact participation in wellness programs.

Introduces nutritional concepts with an emphasis on evidenced-based guidelines and practices. Students explore the macronutrients and micronutrients in food, how these nutrients are utilized by the body and their effect on overall health and disease. Also discusses what makes a 'healthy diet,' dietary eating patterns, energy balance and body weight. Students learn techniques to assess the credibility of nutrition information in the media, on the Internet and in scientific journals. Additional topics also include cultural aspect of food, food sustainability and food safety.