2022-2023 Undergraduate Course Catalog [ARCHIVED CATALOG]
David B. Falk College of Sport and Human Dynamics Courses
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Return to: David B. Falk College of Sport and Human Dynamics
All David B. Falk College of Sport and Human Dynamics courses are listed below, or can be viewed individually by selecting an area.
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David B. Falk College of Sport and Human Dynamics
Human Services and Health Professions
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HSH 101 - First-Year Gateway David B. Falk College of Sport and Human Dynamics 1 credit(s) At least 1x fall or spring Academic and psycho-social tasks associated with successful transition to college and the first-year experience. Focus on assisting students in acquiring academic, personal, and interpersonal knowledge and skills necessary for college success.
Marriage and Family Therapy
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MFT 567 - Sexual Issues for the Helping Professional Marriage and Family Therapy 3 credit(s) Only during the summer Sexual abuse, sexual assault, sexual dysfunction, sex and disability, and nontraditional sexual relationships. Introduction to educational and therapeutic intervention.
Exercise Science
Exercise Science
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EXE 195 - Introduction to Exercise Science Exercise Science 3 credit(s) Every semester Topics in exercise science including exercise physiology, mechanics of human motion, motor behavior, sports psychology.
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EXE 335 - First Aid Exercise Science 1 credit(s) Every semester Standard first aid instruction leading to certification.
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EXE 336 - Cardiopulmonary Rescue Exercise Science 1 credit(s) Every semester Basic life support for cardiac arrest victims: skill training in artificial compression of the heart, artificial ventilation of the lungs.
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EXE 338 - Advanced First Aid and CPR/AED Exercise Science 2 credit(s) Every semester Basic life support for breathing and cardiac emergencies; controlling bleeding and managing shock; behavioral emergencies, pregnancy and childbirth, oxygen administration, suction, and remote location first aid and first aid skills
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EXE 375 - Internship Pre-Planning Exercise Science 0 credit(s) Every semester Double Numbered with: EXE 675 Pre-planning for matching and securing an internship. Course facilitates access to the Tevera Internship system via BlackBoard. Repeatable 4 time(s)
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EXE 385 - Motor Behavior Across the Lifespan Exercise Science 3 credit(s) Every semester Psychological and physiological processes that affect motor performance. Motor control, motor learning and motor development across the lifespan.
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EXE 408 - Analysis of Human Motion Exercise Science 3 credit(s) Every semester Structures and mechanical analysis of human movement as related to physical activity. Laboratory experience. PREREQ: (BIO 216 AND BIO 217) OR EXE 395
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EXE 415 - Worksite Health Promotion Exercise Science 3 credit(s) Every semester Double Numbered with: EXE 615 Principles and applications of health promotion in the workplace. PREREQ: EXE 195
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EXE 417 - Prevention and Care of Athletic Injuries Exercise Science 3 credit(s) Every semester Sports medicine: the prevention and care of athletic injuries. Equipment, nutrition, rehabilitation, first aid, follow-up care, taping, and use of protective padding. PREREQ: EXE 195 and BIO 216 and BIO 217
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EXE 435 - Introduction to Sports Psychology Exercise Science 3 credit(s) Every semester History, theories, and principles of sport behavior and personality; psychological skills and techniques for improving individual and team performance.
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EXE 436 - Scientific Principles of Conditioning Exercise Science 3 credit(s) At least 1x fall or spring Double Numbered with: EXE 636 Development of physical conditioning programs based on scientific principles. PREREQ: EXE 195 AND BIO 216 AND BIO 217
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EXE 439 - Physiology of Exercise Exercise Science 3 credit(s) Every semester Principles of physiology as applied to exercise. Laboratory experiences. PREREQ: EXE 195 AND BIO 216 AND BIO 217
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EXE 464 - Internship in Exercise Science Exercise Science 1-6 credit(s) Every semester Internship experience in Exercise Science. Permission of instructor required. Repeatable, 6 credits maximum
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EXE 470 - Experience Credit Exercise Science 1-6 credit(s) Every semester Participation in a discipline- or subject-related experience. Students must be evaluated by written or oral reports or an examination. Limited to those in good academic standing. Repeatable
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EXE 490 - Independent Study Exercise Science 1-6 credit(s) Upon sufficient interest In-depth exploration of a problem or problems. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and department. Repeatable
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EXE 499 - Capstone Project Exercise Science 1-3 credit(s) Every semester Completion of an Honors Capstone Project under the supervision of a faculty member. Repeatable 2 time(s), 3 credits maximum
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EXE 514 - Exercise and Aging Exercise Science 3 credit(s) At least 1x fall or spring The influence of aging on physical performance and the consequences of exercise on the physiological processes associated with aging. PREREQ: EXE 497
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EXE 515 - Graded Exercise Testing and Interpretation Exercise Science 4 credit(s) Irregularly The administration of standardized exercise tests for the evaluation of health and fitness status. Presentation of normal and abnormal physiological responses these tests. Lab includes administration of exercise tests and equipment use. PREREQ: EXE 497
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EXE 516 - Exercise Prescription: Health and Disease Exercise Science 3 credit(s) Irregularly Exercise prescription for health and fitness in the apparently healthy and a variety of clinical populations. PREREQ: EXE 497
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EXE 517 - Pathophysiology Exercise Science 3 credit(s) At least 1x fall or spring Physiology of disease processes emphasizing metabolic, cardiovascular, and neuromuscular pathophysiology. Suggested for students pursuing careers in clinical exercise physiology. PREREQ: BIO 216 AND BIO 217 AND EXE 497
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EXE 518 - Cardiac Rehabilitation Exercise Science 3 credit(s) At least 1x fall or spring Exercise training and prescription for individuals with cardiovascular disease. PREREQ: EXE 497
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EXE 519 - Metabolic Aspects of Physical Activity Exercise Science 3 credit(s) At least 1x fall or spring Examines metabolic processes that influence or are affected by acute and chronic physical activity. Emphasis on metabolism and human physical performance. PREREQ: EXE 497
Human Development and Family Science
Human Family Science
Nutrition and Food Studies
Food Studies
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FST 100 - Selected Topics Nutrition and Food Studies 1-6 credit(s) Irregularly Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester. Repeatable
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FST 102 - Food Fights: Contemporary Food Issues Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Introduction to key issues of the contemporary food system. Explores various social, political, economic, and environmental dimensions of food production, distribution, and consumption with a focus on the United States.
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FST 200 - Selected Topics Nutrition and Food Studies 1-6 credit(s) Irregularly Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester. Repeatable
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FST 201 - Professional Baking Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Fundamentals. Bakeshop production and control, formulas, basic measurement, conversions, ingredients, the baking process, basic mixes, and doughs.
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FST 202 - Agroecology Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Explores the biological processes that undergird the food production system on which we depend. Topics include soil fertility and quality, pest ecology, nutrient cycling, and socioeconomic and policy aspects of agricultural production.
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FST 203 - Fine Pastries and Desserts Nutrition and Food Studies 3 credit(s) At least 1x fall or spring This laboratory intensive course is designed to develop students’ fundamental working knowledge and practice of the traditional and modern methods of producing, finishing, and plating pastries and desserts.
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FST 204 - Food, Identity, and Power Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Examines the relationship between food, identity, and power. How humans relate to food in the context of ethnicity, race, class, gender, sexuality, religion, and migration.
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FST 217 - World Cuisines Nutrition and Food Studies 3 credit(s) Irregularly Traditional foods of different countries and cultures. Equipment and ingredients unique to ethnic foods.
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FST 222 - Introduction to Culinary Arts Nutrition and Food Studies 3 credit(s) Every semester Culinary theory and practice. Ingredient identification, sensory evaluation, ethnic ingredients, cultural preparation methods, and plate presentation. Menu development for non-commercial applications. Laboratory intensive hands-on preparation and practice.
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FST 270 - Experience Credit Public Health, Food Studies and Nutrition 1-6 credit(s) Participation in a discipline- or subject-related experience. Students must be evaluated by written or oral reports or an examination. Limited to those in good academic standing. Repeatable
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FST 290 - Independent Study Nutrition and Food Studies 1-6 credit(s) In-depth exploration of a problem or problems. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and the department. Repeatable
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FST 300 - Selected Topics Nutrition and Food Studies 1-6 credit(s) Irregularly Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester. Repeatable
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FST 302 - Food, Environment and Climate Food, Environment and Climate 3 credit(s) Even Academic Yr e.g. 2004-5 Relationship between food systems and climate change. Topics include the impact of climate change on the food system, and food policy and justice related to addressing climate change mitigation and adaptation.
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FST 303 - Food Movements David B. Falk College of Sport and Human Dynamics 3 credit(s) Irregularly Examination of food movements, the various efforts to address public health, social, and environmental contradictions of the conventional food system. PREREQ: FST 102 or FST 202 or FST 204 or FST 304 or FST 307 or FST 310 or FST 403
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FST 304 - Farm to Fork Nutrition and Food Studies 4 credit(s) At least 1x fall or spring Exploration of alternative food systems, including culinary theory and practice. Topics in contemporary food issues examined through systems perspective and practical applications. Includes field trips and cooking laboratory.
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FST 306 - Food Cooperatives Nutrition and Food Studies 3 credit(s) Odd academic yr e.g. 2007-8 Introduction to marketing and bargaining cooperatives, farmers markets and Community Supported Agriculture (CSA). Topics will include the history and current state of agricultural and food cooperatives, community kitchens, farmer’s markets, and CSAs.
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FST 307 - Feeding the World: Global Agri-Food Governance Nutrition and Food Studies 3 credit(s) At least 1x fall or spring This course explores the interaction between the structure of the global food system and consumer food choices; and how that interactive process produces environmental, food safety, food security and nutrition outcomes for all stakeholders.
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FST 309 - Philosophy & Practice of Locavorism Nutrition and Food Studies 3 credit(s) Irregularly An examination, of the philosophy, politics, and practice of eating locally produced food year-round. Emphasis placed on the understanding the societal ramifications of the practice of preserving locally-produced fruits and vegetables and processing game and other meat animals.
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FST 310 - Will Work for Food: Labor Across the Food Chain Nutrition and Food Studies 3 credit(s) Irregularly Examines labor across the US food system, including labor conditions and possibilities for reform throughout the food chain.
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FST 312 - Emergency Food Systems Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Examination of domestic strategies to address chronic need for emergency food, with emphasis on emergency feeding in the food systems.
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FST 375 - Practicum Pre-Planning Food Studies 0 credit(s) Every semester Double Numbered with: FST 675 Pre-planning for matching and securing a practicum. Course facilitates access to the Tevera Internship system via BlackBoard. Repeatable 4 time(s)
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FST 400 - Selected Topics Nutrition and Food Studies 1-3 credit(s) Irregularly Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester. Repeatable
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FST 402 - Feeding the City: Urban Food Systems Nutrition and Food Studies 3 credit(s) Odd academic yr e.g. 2007-8 Investigation of relationship between food and cities, including the many ways food shapes urban sustainability, public health, community, and economic development. Additional topics include municipal food policies and urban planning for community-based food systems.
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FST 403 - The Human Right to Adequate Food and Nutrition Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Double Numbered with: FST 603 Evolution of human right to adequate food. Social, political, economic, and cultural conditions influencing progressive realization of right to food and nutrition. Additional work required of graduate students.
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FST 412 - Wine Appreciation Nutrition and Food Studies 3 credit(s) Every semester Wine types, varieties, terminology, labeling and regulation. Sensory evaluation of wines, wine lists and matching wine and food. Must be 21 years of age. Students can only receive credit for FST 412 or FST 422.
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FST 415 - Food Enterprise Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Explores managerial aspects of operating sustainable food-based enterprises with a focus on microenterprise. Areas of study include strategic management, financial analyses, market research, legal and liability issues, and human resource management.
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FST 416 - Cultural Cuisine Nutrition and Food Studies 1-3 credit(s) Upon sufficient interest An exploration of various cultural cuisines. Topics explored include food and cooking, history, menus, specialty foods and cooking techniques within the context of the culture. Permission of instructor. Repeatable 2 time(s), 3 credits maximum
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FST 421 - Morality of a Meal: Food Ethics Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Double Numbered with: FST 621 Food consumption and production are explored in the context of community and environment with the application of ethical theories to broad food issues and challenges. Additional work required of graduate students.
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FST 422 - Wine and Beer Appreciation Nutrition and Food Studies 3 credit(s) Every semester Ingredients, processes, and laws. Sensory evaluation and discussion of still and sparkling wines and beers. Student must be 21 years of age. Students may not take both FST 412 and FST 422.
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FST 423 - Food in History Nutrition and Food Studies 3 credit(s) Irregularly Explore how food has shaped the world’s history from prehistoric times. Discover how it is shaping the ‘history’ of who you are. Sophomores, juniors, and seniors.
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FST 470 - Experience Credit Nutrition and Food Studies 1-6 credit(s) Participation in a discipline or subject related experience. Student must be evaluated by written or oral reports or an examination. Permission in advance with the consent of the department chairperson, instructor, and dean. Limited to those in good academic standing. Repeatable
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FST 485 - Research Experience in Food Studies Nutrition and Food Studies 3 credit(s) Every semester Opportunities to conduct senior-level undergraduate research in Food Studies. PREREQ: NSD 457
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FST 486 - Food Studies Practicum Nutrition and Food Studies 1-6 credit(s) Every semester Supervised field experience in food studies. 200 field hours required. Seminar included. PREREQ: FST 102 AND NSD 115 AND NSD 457 AND FST 204
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FST 499 - Honors Capstone Project Nutrition and Food Studies 1-3 credit(s) Upon sufficient interest Completion of an Honors Capstone Project under the supervision of a faculty member. Repeatable 2 time(s), 3 credits maximum
Nutrition Science and Dietetics
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NSD 114 - Food Safety and Quality Assurance Nutrition and Food Studies 2 credit(s) Every semester Theory and practice of food safety and quality assurance in commercial food service operations. Origins and prevention of food-borne illness. Development and management of HACCP-based food safety systems.
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NSD 115 - Food Science I Nutrition and Food Studies 3 credit(s) Every semester Explore principles of food science and preparation, including basic physical and chemical properties of food and the relationship to nutrition. Students analyze aspects of food quality and safety and apply concepts to hands-on production.
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NSD 216 - Food Service Operations Nutrition and Food Studies 4 credit(s) Every semester Principles, concepts, and application of food preparation, service, supervision and management techniques. Menu planning, production control, budget and event planning. PREREQ: NSD 114 AND NSD 115 Repeatable, 4 credits maximum
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NSD 225 - Nutrition in Health Nutrition and Food Studies 3 credit(s) Every semester Nutrient requirements, functions, and sources. Interrelationships and application to food selection for healthy individuals. Weight control, sports nutrition and dietary supplements are discussed.
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NSD 275 - Food Service Systems Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Interrelationship of subsystems within food service environments. Subsystems studied include: menu development, procurement, preparation, cooking, delivery systems, sanitation, budgeting, human resource management, and facility planning. PREREQ: NSD 216
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NSD 290 - Independent Study Nutrition and Food Studies 1-6 credit(s) Upon sufficient interest In-depth exploration of a problem or problems. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and the department. Repeatable
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NSD 312 - Food Service Systems Management Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Management of systems and procedures required to establish, maintain, and control all segments of revenue and cost within the food service operation. Application to human, material, and mechanical structure of food service establishments. PREREQ: NSD 275
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NSD 314 - Hospitality Human Resources Management Nutrition and Food Studies 1-3 credit(s) At least 1x fall or spring Examination of human resource policies, practices, and systems required to attract, develop, and retain customer-focused employees. Emphasis on human resource issues within a diverse workforce. Instruction based classroom lecture, discussion, case studies and projects. PREREQ: NSD 216
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NSD 326 - Practice of Dietetics Nutrition and Food Studies 3 credit(s) Every semester Laboratory application of nutrition science to dietetics. Introduction to tools and techniques used in dietetic practice. PREREQ: NSD 225
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NSD 329 - Pediatric Diabetes Nutrition and Food Studies 1 credit(s) Irregularly An overview of causes, characteristics and nutrition guidelines and recommendations for children with diabetes. PREREQ: NSD 326
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NSD 342 - Nutrition in the Life Span Nutrition and Food Studies 3 credit(s) Every semester Human nutritional needs related to health promotion and prevention of disease throughout the life cycle. Factors influencing nutritional status and requirements during various stages are emphasized. PREREQ: NSD 225
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NSD 343 - Dietary Supplements Nutrition and Food Studies 3 credit(s) Irregularly Explores dietary supplement regulations in USA; available supplements emphasizing weight loss, athletic performance, herbal supplements; risks and benefits, marketing, reliable information sources PREREQ: NSD 225
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NSD 371 - Dietetics Experience I Nutrition and Food Studies 1 credit(s) Irregularly Clinical experience related to nutritional needs throughout the life cycle.
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NSD 417 - Integrative Food and Nutrition Therapy Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Double Numbered with: NSD 617 This course explores the landscape of food and nutrition, past and present, the role of nutrition in therapeutic lifestyle changes and the use of food as a therapeutic modality. Additional work required by graduate students. PREREQ: NSD 225
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NSD 418 - Vegetarian Nutrition Nutrition and Food Studies 3 credit(s) Odd academic yr e.g. 2007-8 Double Numbered with: NSD 618 This course examines history, benefits, risks, and variations of vegetarian diets. Plant sources of nutrients, and vegetarian menu planning to promote health across the life cycle. PREREQ: NSD 225
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NSD 425 - Nutrition for Fitness and Sports Nutrition and Food Studies 3 credit(s) Every semester Double Numbered with: NSD 625 Energy needs of activity and effect of dietary intake on performance. Special dietary requirements of specific sports and athletic activities. Dietary ergogenic aids; weight control; sports fads and myths; interaction of alcohol, caffeine, and tobacco on nutrition. Additional work required of graduate students. PREREQ: NSD 225
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NSD 427 - Public Health Nutrition Nutrition/Nutrition Science 3 credit(s) Odd academic yr e.g. 2007-8 Double Numbered with: NSD 627 Examines nutrition challenges and opportunities from an ecological perspective, emphasizing population-level approaches to improve nutritional status. Integrates case studies to examine challenges and programmatic and policy solutions. Prior statistics and basic nutrition course required. Additional work required of graduate students. PREREQ: NSD 225
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NSD 435 - Nutrition Leadership and Management Nutrition/Nutrition Science 3 credit(s) At least 1x fall or spring Double Numbered with: NSD 635 Business, leadership, management and organization to guide dietetics and nutrition practice and achieve operational goals through exploration of theories, conflict resolution, communication and the code of ethics for the profession of dietetics. Additional work required for graduate students.
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NSD 447 - Weight Management, Obesity and Disordered Eating Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Double Numbered with: NSD 647 Basic principles of weight management and role of nutrition and physical fitness in weight control. Causes, characteristics, and treatment of anorexia nervosa, bulimia, pica, and obesity; strategies for nutritional management. Additional work required of graduate students. PREREQ: NSD 225
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NSD 452 - Mediterranean Food and Culture: A Florence Experience Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Double Numbered with: NSD 652 Renowned cuisine and culture from a food studies and systems level to dietary patterns and health risks via lectures, readings, field trips and excursions from the SU Florence campus. Additional work required of graduate students. PREREQ: NSD 225
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NSD 455 - Community Nutrition Nutrition and Food Studies 3 credit(s) At least 1x fall or spring National, state, and local programs designed to meet food, nutrition, and health needs of vulnerable groups. Roles and functions of nutritionists in the community.
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NSD 456 - Nutritional Biochemistry Nutrition and Food Studies 4 credit(s) At least 1x fall or spring Structure of carbohydrates, lipids, and proteins; their functions and interactions in a complex organism. Major reactions and regulation of metabolic pathways. For nutrition majors. PREREQ: CHE 106 AND CHE 116 AND BIO 216 AND BIO 217
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NSD 457 - Research and Evaluation in Nutrition Nutrition and Food Studies 3 credit(s) Every semester Integrates an understanding and application of research methods in nutrition science. Requires evaluation of current research and builds on knowledge gained from other courses and applies it to research and evaluation.
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NSD 461 - Community Nutrition Experience Nutrition and Food Studies 1-3 credit(s) Irregularly Site visits and field experience with national, state, and local programs designed to meet food, nutrition, and health needs of vulnerable groups. Roles and functions of nutritionists in the community. Nutrition majors only. PREREQ: NSD 455
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NSD 462 - Biochemical and Physical Assessments Lab Nutrition/Nutrition Science 1 credit(s) Irregularly Double Numbered with: NSD 662 This class provides hands-on training in the use of common biochemical, energetic, physical, and anthropometric methodologies to evaluate nutritional status. The focus is on the nutritional and public health applications of each method. PREREQ: NSD 225 AND NSD 456 OR an introductory level biochemistry course
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NSD 466 - Nutritional Biochemistry II Nutrition and Food Studies 3 credit(s) At least 1x fall or spring Metabolic processes of the body. Interrelationships and interdependence of nutritional factors. PREREQ: NSD 225 AND NSD 456 AND BIO 216 AND BIO 217
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NSD 469 - South Asia - Family, Food and Healthcare Systems Nutrition/Nutrition Science 3 credit(s) At least 1x fall or spring Crosslisted with: HFS 469 Double Numbered with: NSD 669 This course examines socio-cultural aspects of India from a nutrition, food systems and public health perspective using online instruction and a cultural immersion trip to India. Additional work required of graduate students.
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NSD 470 - Experience Credit Nutrition and Food Studies 1-6 credit(s) Upon sufficient interest Participation in a discipline- or subject-related experience. Students must be evaluated by written or oral reports or an examination. Limited to those in good academic standing. Repeatable
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NSD 476 - Nutrition Seminar Nutrition and Food Studies 1 credit(s) At least 1x fall or spring Trends and opportunities in dietetics; entrepreneurship; quality assurance; assessment of personal and professional goals, development of career plan.
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NSD 477 - Senior Nutrition Seminar II Nutrition and Food Studies 1 credit(s) At least 1x fall or spring Showcase the outcomes of the four year nutrition program by presenting a research portfolio engaging in a networking event and completing the fourth year assessment. PREREQ: NSD 476
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NSD 481 - Clinical Nutrition Therapy I Nutrition/Nutrition Science 3 credit(s) At least 1x fall or spring Double Numbered with: NSD 681 Nutrition problems in adapting food habits for physical and metabolic alterations caused by selected disease states, within the context of the nutrition diagnostic and care process. Additional work required of graduate students. PREREQ: NSD 225 AND BIO 216 AND BIO 217
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NSD 482 - Clinical Nutrition Therapy I Lab Nutrition/Nutrition Science 1 credit(s) At least 1x fall or spring Double Numbered with: NSD 682 Application of the nutrition care process, model, and diagnostic language for selected disease states to solve clinical nutrition problems. Additional work required of graduate students. PREREQ: NSD 225 AND BIO 216 AND BIO 217 COREQ: NSD 481
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NSD 483 - Clinical Nutrition Therapy II Nutrition/Nutrition Science 3 credit(s) At least 1x fall or spring Double Numbered with: NSD 683 Nutrition problems in adapting food habits for physical and metabolic alterations caused by selected disease states within the context of the nutrition diagnostic and care process. Continuation of NSD 481/681. Additional work required of graduate students. PREREQ: NSD 481
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NSD 484 - Clinical Nutrition Therapy II Lab Nutrition/Nutrition Science 1 credit(s) At least 1x fall or spring Double Numbered with: NSD 684 Application of the nutrition care process, model, and diagnostic language for selected disease states to solve clinical nutrition problems. Continuation of NSD 482/682. Additional work required of graduate students. PREREQ: NSD 482 COREQ: NSD 483
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NSD 490 - Independent Study Nutrition and Food Studies 1-6 credit(s) Every semester Exploration of a problem, or problems, in depth. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor(s) and the department. Repeatable
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NSD 497 - Research Experience Nutrition and Food Studies 1-3 credit(s) Irregularly Laboratory, clinical, or community-based research under direct supervision of NSD department faculty. Projects incorporate use of scientific methods, (quantitative and qualitative), data analysis, presentation and interpretation, and the responsibilities of research integrity. Repeatable 5 time(s), 6 credits maximum
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NSD 499 - Honors Capstone Project Nutrition and Food Studies 1-3 credit(s) Upon sufficient interest Completion of an Honors Capstone Project under the supervision of a faculty member. Repeatable 2 time(s), 3 credits maximum
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NSD 500 - Selected Topics Nutrition and Food Studies 1-6 credit(s) Irregularly Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester. Repeatable
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NSD 511 - Nutrition Education Nutrition and Food Studies 3 credit(s) Every semester A theoretical basis for nutrition education and opportunity to develop skills for a wide variety of individuals. PREREQ: NSD 225 AND NSD 342
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NSD 512 - Nutrition Counseling Nutrition and Food Studies 3 credit(s) Every semester A theoretical basis for counseling related to nutrition and increased opportunities to develop nutrition counseling skills for a wide variety of individuals. PREREQ: NSD 225 AND NSD 342 AND NSD 511
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NSD 513 - Nutrition Education Experience Nutrition and Food Studies 1 credit(s) Every semester Prepare, disseminate, and evaluate nutrition education curriculum for peer or other audiences. Provide nutrition education on campus and in the community through table events, group presentations, and media campaigns. PREREQ: NSD 511 Repeatable 4 time(s), 5 credits maximum
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NSD 515 - Physical Assessment and Multiskilling for Dietitians Nutrition/Nutrition Science 1 credit(s) At least 1x fall or spring Practice and skill validation in basic cardiovascular, respiratory, abdominal, muscular, and integumentary assessment. Diabetes and enteral feeding management. COREQ: NSD 481 OR NSD 681
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NSD 516 - Nutrition Counseling Experience Nutrition and Food Studies 1 credit(s) Every semester An applied interaction to develop nutrition counseling skills for working with a variety of individuals for health promotion, disease prevention in preparation for conducting medical nutrition therapy. PREREQ: NSD 512 Repeatable 1 time(s), 2 credits maximum
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NSD 555 - Food, Culture and Environment Nutrition/Nutrition Science 3 credit(s) At least 1x fall or spring Crosslisted with: WGS 555 Understand the environment in which nutrition education and communication occur. The broader environment includes cultural diversity, the food system from farm to table, as well as functionality of food components. PREREQ: NSD 225
Public Health
Public Health
School of Social Work
Social Work
Sport Management
Sport Analytics
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SAL 213 - Sport Data Analysis I Sport Management 3 credit(s) At least 1x fall or spring Analyzing and interpreting sport data through analytical procedures. Current advanced statistics will be introduced, discussed, and computed across a variety of professional and college sports. PREREQ: SPM 295
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SAL 290 - Independent Study Sport Management 1-6 credit(s) In-depth exploration of a problem or problems. Individual independent study based on a plan submitted by the student. Permission in advance with the consent of the department chairperson, instructor, and dean. Limited to those in good academic standing. Repeatable
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SAL 300 - Selected Topics Sport Management 1-6 credit(s) Every semester Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.
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SAL 313 - Sport Data Analysis II Sport Management 3 credit(s) At least 1x fall or spring Advanced econometric techniques for cross-sectional, time-series and panel (i.e., cross-sectional and time-series) data are covered. Non-linear models are considered using the generalized linear model approach. Techniques will be applied to sport analytic data across sports. PREREQ: SAL 213
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SAL 323 - Database and Programming for Sport Analytics Sport Management 3 credit(s) At least 1x fall or spring An introduction to computer programing within sport analytics. An emphasis on learning to code, program, package, and use modules within sport. Database management, storage, and debugging techniques will be reviewed for sport industry data. PREREQ: SAL 213 AND MAT 295
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SAL 358 - Sport Analytics Arizona Immersion Sport Management 3 credit(s) At least 1x fall or spring Differentiates structure within analytics departments among multiple professional sports organizations. Prepares students to compete in the baseball analytics based SABR Diamond Dollars Case Competition and attend the SABR Analytics Conference. Travel and field study course. Repeatable 2 time(s), 6 credits maximum
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SAL 366 - Sport Economics II Sport Management 3 credit(s) At least 1x fall or spring Analyzing and explaining sport issues through the lens of economic analysis. Theoretical models and applications will be discussed that relates to aspects of professional, collegiate, and amateur sports nationally and internationally. PREREQ: ECN 311 and SAL 313 and SPM 365
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SAL 384 - Python for Sport Analytics Sport Management 3 credit(s) At least 1x fall or spring Advanced analysis of various web scraping techniques with the specific focus of learning how to scrape sports data from various sport websites. Significant time will be spent problem solving and cleaning data from complicated sources. PREREQ: SAL 213
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SAL 413 - R for Sport Analytics Sport Management 3 credit(s) At least 1x fall or spring Analyzing and interpreting sport data through analytical procedures in the software program R. Current advanced statistics and techniques will be covered using a variety of sport databases. PREREQ: SAL 313
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SAL 490 - Independent Study Sport Management 1-6 credit(s) In-depth exploration of a problem or problems. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and the department. Repeatable
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SAL 495 - Sport Analytics Thesis Seminar I Sport Management 3 credit(s) At least 1x fall or spring First course in a two-semester sequence for sport analytics students which will prepare the student for their thesis project. Within this course, students will be guided to research and choose their thesis topic. PREREQ: SPM 365
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SAL 496 - Sport Analytics Thesis Seminar II Sport Management 3 credit(s) At least 1x fall or spring Second semester in a two-semester course sequence for Sport Analytics majors who will complete an original research project within sport analytics. PREREQ: SAL 495
Sport Management
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