Undergraduate Course Descriptions

Human Biology is an introduction to human biology and the principles of chemistry. Topics include the following: chromosomes, cells and genes; nutrition and digestion; function of the circulatory, nervous, endocrine, urinary and immune systems; reproduction, development and aging; principles of heredity; environmental issues; and case studies.

Anatomy and Physiology I is a comprehensive study of the human anatomy and physiological principles, including the chemical basis of life, different parts of cells, the skin and the integumentary system, the skeletal system, the joints of the skeletal system, the muscular system, and the nervous system.

Anatomy and Physiology II is a continuation of human anatomy and physiological principles, covering the endocrine, blood, cardiovascular, and lymphatic systems. Topics include the importance of immunity, digestive system and nutrition, respiratory system, urinary system, electrolytes and acid-base balance, reproductive systems, pregnancy, growth and development, genetics, and genomics.

Introduction to Microbiology covers morphology, physiology and classification of bacteria, and fungi and viruses. This course examines the clinical manifestations, epidemiology, and host/parasite relationships to immunology and resistance to disease, viruses, pathogenic fungi, protozoa, and worms. The curriculum includes online virtual microbiology lab, and streaming video series, Unseen Life on Earth: An Introduction to Microbiology, by Annenberg Media.

Contemporary Marketing Skills explores activities commonly performed in business marketing. This course focuses on marketing opportunities, product pricing, distribution and promotion decisions, and careers in marketing. This course is designed to allow students to develop skills which can be utilized in any chosen career.

Managing a Small Business includes theory and practice relating to starting and managing small firms. Topics include developing plans for the business, small business marketing, managing small business operations and financial management in the firm. This course is designed for those considering starting their own business.

Capstone Project is the culminating experience of the B.S. in Nutrition or B.S. in Integrative Nutrition degree program. This course allows students to conduct an in-depth exploration of a topic of professional interest through the completion of a required research paper. Students are encouraged to select a topic for a formidable project that will result in deeper professional knowledge and expertise for career advancement in nutrition.

General Chemistry is a study of general chemistry principles and its application in nutrition, This course covers the study of matter, measurements, and calculations. Topics include atoms and molecules, electronic and nuclear characteristics, forces between particles, nutrition-related chemical reactions, states of matter, acids, bases, and salts.

Organic and Biochemistry covers the study of nutrition applications in relation to organic chemistry and biochemistry. This course includes topics of molecular formulas of organic compounds, physical properties of compounds, characteristics of enzymes, the function of cofactors, and biochemical pathways.

Child Development covers a foundational study of child development from conception, including prenatal, birth, and hereditary factors. This course provides background on the social and emotional development of infants and follows the growth and maturation process into early childhood.

Public Speaking covers the process of preparing and delivering a speech, whether selecting a topic and refining a speech’s purpose, integrating supporting materials into an outline, or developing a confident speaker voice. Topics prepare speakers to communicate effectively within a number of speech styles and scenarios, including informative, persuasive, special occasion, small group, and conferences. Additionally, this course teaches students to listen effectively to their audiences and with the ability to respond to questions and comments in an appropriate manner.

English Composition I covers principles of good writing with attention to grammar, sentence construction, punctuation, diction, mechanics, and the major forms of discourse. Compositions, parallel readings, and a short, documented essay are required.

English Composition II addresses different kinds of arguments in professional writing by using persuasive evidence derived from authoritative sources. Readings introduce students to a variety of sources used in academic work including scholarly non-fiction and literature. Strong emphasis is placed on revising and editing, critical thinking, information literacy, and appropriate citing of sources.

Critical Thinking teaches skills to comprehend higher reading materials at the university level. Topics include techniques for more effective studying by reviewing and researching academic literature. Students reflect on their thinking practices, learning to recognize common fallacies in reasoning.

Exercise Physiology is an introductory course that explores the muscular, neuromuscular, cardiovascular, and metabolic responses and the physiological adaptations that occur during exercise. Concepts related to physical fitness, body composition and weight control, and training principles and dietary supplementation are discussed. It is recommended that students complete Understanding Nutrition I or Macronutrients prior to enrolling in this course.

Medical Terminology covers the meanings of medical terms by breaking them down into smaller word parts. This course introduces words in the context of human anatomy, physiology, and pathology so concepts are easier to grasp, while instilling the basics of suffixes, prefixes, and root words essential to develop a working medical vocabulary.

Environmental Challenges and Solutions covers the scope and severity of environmentally triggered illnesses, including comprehensive effects that common pesticides and toxic chemicals have on health. Additional topics include chemical sensitivities, chemical questionnaires, effects of pesticides, protection from toxic chemicals, alternative cleaning supplies, and case studies.

Stress Management in Integrative Health explores causes of stress and how to manage stress using integrative approaches. This course covers how to incorporate specific behaviors into the management and prevention of stress. Additional topics include the physical and psychological implications of stress and a self-analysis to evaluate how stress can be both managed and prevented.

Health and Wellness is a comprehensive review of general health concepts using a holistic approach to health and wellness. This course explores how the body, mind and emotions interact with the environment to affect health and how individuals can modify these elements to increase well-being. Online streaming videos highlight key concepts.

Introduction to Complementary and Alternative Medicine is a research-based exploration of clinically relevant practices, detailing the history, philosophy, and mechanisms of complementary and alternative medicine (CAM). This course covers the balance of theory with practical application and methods of treatment for each therapy. Additional topics Include examination of biologically based practices, energy-based medicine, body-based practices, mind-body practices, whole medical systems, aging, and aromatherapy. Online streaming videos from The National Center for Complementary and Alternative Medicine and The University of Texas M. D. Anderson Cancer Center highlight key concepts.

Pathophysiology I covers the basic mechanisms involved in disease states and the pathophysiology of specific disorders using a systemic approach. The course focuses on introductory concepts of pathophysiology and the pathophysiology of the neurologic, endocrine, and hematologic systems.

Pathophysiology II continues the focus on pathophysiology, including the pathophysiology of the cardiovascular, lymphatic, pulmonary, renal, urologic, reproductive, digestive, musculoskeletal, and integumentary systems.

Functional and Clinical Assessment I explores various subjective and objective assessments used in nutrition consultations for the purpose of gathering functional and clinical data. This course covers signs and symptoms analysis, urine analysis, blood pressure testing, height and weight assessment, and body composition analysis. Students determine optimal treatment programs and recommendations that are based on assessment findings.

Functional and Clinical Assessment II covers the study of blood chemistry tests and their clinical and functional relevance. This course includes the study of organs and glands that relate to blood chemistry, functional blood chemistry analysis, and optimal treatment programs based on assessment findings.

Integrative Pathophysiology I explores conventional and integrative treatments for several diseases and conditions.  Normal structures and functions of the neurological, endocrine, and hematological systems, as well as disorders that occur in each system, are examined. The symptoms, causes, integrative treatments, and consequences of diseases and conditions are reviewed.

Integrative Pathophysiology II continues to focus on the pathophysiology of the cardiovascular, lymphatic, pulmonary, renal, urologic, reproductive, digestive, musculoskeletal, and integumentary systems. This course explores conventional and complementary and alternative treatments for diseases and conditions of these systems.

Introduction to Herbal Sciences covers the principles of herbal medicine within the context of historical and modern health care with an emphasis on well-documented botanicals. This course discusses regulation of herbal products, primary functions of key botanicals in popular use, herbal product quality control, and basics of herbal safety. Additional topics include the energetics and classifications of Western medicinal plants with an emphasis on the incorporation of herbalism into daily life.

Herbs and Body Systems explores primary Western medicinal botanicals used to influence body systems within the context of a holistic system. This course covers chemical constituents, actions and properties for common herbs, and basic herbal combinations to use for each body system. Additional topics include the structure, functions, and main pathologies of body systems to better understand how herbs can affect the body. Herbal safety, appropriate use, and prevention of disease is emphasized.

Introduction to Traditional Chinese Herbalism explores the characterizations and philosophical basis for the use of Chinese herbs and the history of, and various theories associated with, Chinese medicine. This course covers classical herbal categories, as well as 120+ useful herbs, formulas, and patents, the usage of Chinese herbs within contemporary society, farming practices, safety considerations, current scientific research, and the incorporation of Chinese herbs into daily life.

Introduction to Essential Oils explores historical, scientific, and functional aspects of essential oils. This course covers essential oils for personal use, specific usage of the most common essential oils, as well as manufacturing and safety considerations that must be considered while using individual and combinations of oils within all age groups. Specific attention is placed on the popularity of essential oils today, as well as how essential oils can be utilized daily to promote optimal health.

American Character examines what it has meant, and what it means today, to be an American. Elements of cultural diversity as well as unifying concepts are discussed. The three themes vitally important to the understanding American culture, which include consumption, gender, and race, are explored in this course.

Business Mathematics is a review of basic mathematics for business. Topics include bank records, merchandising, payroll, finance, real estate, accounting, annuities and investments, and case studies.

Statistics covers mathematical foundations of elementary statistical methods, application and theory, probability in discrete and continuous distribution, correlation and regression, sampling distribution, and significance tests.

College Algebra I develops skills in problem solving, graphing, working with functions, and critical thinking. Topics include solving and graphing linear inequalities, graphing linear functions, solving linear systems of equations in two variables, exponents, and factoring polynomials.

Macronutrients covers the foundational principles of nutrition with an in-depth examination of macronutrients (carbohydrates, fats, and proteins). This course includes the structure and function of the digestive system related to the breakdown of each of the macronutrients, a scientific overview of macronutrient food sources, and an overview of energy balance and weight management.

Understanding Nutrition I covers the principles of nutrition and a comprehensive study of nutrients. This course offers an in-depth examination of carbohydrates, fats, and proteins and the role of vitamins, minerals, and fluids in digestion, metabolism, and weight management. Additional topics include alternative nutrition practices, recognizing and evaluating differing points of view, examination and critique of current nutrition trends, and case studies.

Vegetarian Nutrition provides a comprehensive overview of the scientific literature addressing the health status and health needs of vegetarians. This course covers a vegetarian lifestyle and a review of various vegetarian diets including lacto-ovo, vegan, and macrobiotic food plans. Additional topics include nutritional requirements, supplementation, plant foods with all essential nutrients, meal planning guidelines, food preparation, and special health conditions.

Micronutrients provides an in-depth exploration of the micronutrients, including water- and fat-soluble vitamins, macrominerals, and trace minerals. This course covers the physiological functions of each micronutrient and the symptoms of nutrient deficiencies and toxicities. The curriculum includes a practical assessment of micronutrient intake via analysis of a 3-day food diary with adjustments to dietary intake to bring micronutrient levels up to the Daily Recommended Intake (DRI). Additional topics include methods of identifying low nutrient status, use of dietary supplements, and choosing quality nutraceuticals.

Understanding Nutrition II covers nutrients, physical activity, and life cycle nutrition. This course discusses risk factors for chronic diseases, consumer concerns about food safety, environmental consciousness, and alternative nutrition practices. Additional topics include how to recognize and evaluate opposing nutritional viewpoints, examination and critique of current nutrition trends, and case studies.

Sports Nutrition covers the principles of fitness, motivation, and conditioning. This course discusses nutrition for the athlete, stress management, preventing accidents, and stretching, posture, and aerobics. Additional topics include vitamin and mineral supplementation for fitness, high and low intensity exercise, cross training, walking for weight control, and case studies.

Pregnancy, Pediatric, and Adolescent Nutrition covers preconception, pregnancy, pediatric, and adolescent nutrition. This course discusses planning a proper diet for pregnancy and lactation, nutrition for infancy through adolescence, vitamin and mineral supplementation, the nutrition connection to learning and behavior, examination and critique of current nutrition trends, diet plans for children with special needs, and case studies.

Community Nutrition explores the role of nutrition in public health, educational foundation for nutrition entrepreneurs, and the art and science of policymaking. This course covers planning and managing public nutrition programs, understanding and influencing consumer behavior, food assistance programs, nutrition assessment in all age groups, case studies, and community learning activities.

Women’s Special Health Concerns explores health issues that are unique to women. Topics include women’s health trends, nutritional needs and hormonal fluctuations throughout the life cycle, therapeutic foods, integrative approaches for perimenopause and menopause, and nutrition and exercise programs for women.

Eating Disorders and Weight Management explores causes and physical effects of eating disorders such as anorexia nervosa and bulimia nervosa. This course covers common signs and symptoms, nutritional complications, eating disorder recovery, and the role of practitioners in the effective treatment of eating disorders.

Current Weight Management Theory and Application provides an overview of current diet and weight loss concepts. This course covers outcomes of restrictive eating plans, pharmacological and nutritional weight loss products, principles of healthy eating plans to maximize weight management, and weight management in a clinical setting.

Integrative Nutrition for Women explores traditional and integrative treatments for women’s health conditions, such as endometriosis, polycystic ovary syndrome (PCOS), fibromyalgia, premenstrual syndrome (PMS), and estrogen-dependent cancers. Topics include integrative approaches that include mind-body medicine and therapeutic dietary interventions.

Vitamins and Minerals presents a comprehensive review about each vitamin and mineral, including its function, deficiency symptoms, disease prevention, disease treatment, dietary sources, and safety. This course provides information to help students gain an understanding of the importance of optimal nutrient status and how the use of dietary supplements may help meet nutritional needs.

Introduction to Nutraceuticals offers a research-based examination of dietary supplements classified as nutraceuticals. Topics include health and disease applications and safety considerations. In addition to the assigned texts, students read a variety of peer-reviewed monographs and reviews on individual nutraceutical supplements.

Healthy Aging explores the impact of lifestyle on the aging process, including choices that may help to mitigate premature aging and promote healthy aging around the world. This course examines lifestyle factors that include diet quality, physical activity, sleep quality, and stress management. Additional topics include the role of nutrition, dietary supplements, and exercise in maintaining optimal function of the brain and skeletal system, as well as the effects of prescription medications on nutritional status. Students complete personal self-assessments in sleep, stress, and brain function.

Nutrition Counseling Skills explores positive and effective communication techniques, the psychology of nutrition counseling, and behavior change theory. This course covers motivational interviewing principles, wellness coaching protocols, and formulation of recommendations. Students practice nutrition counseling through contact with mock clients, learning to establish clients with use of intake forms, determine client needs, monitor progress, and make necessary adjustments to facilitate success.

Clinical Nutrition explores various concepts related to nutrition in clinical practice. This course covers nutrients and how the body metabolizes them based on principles of chemistry and molecular biology, the effect of nutrition choices on diabetes, hypoglycemia and disorders of the major organ systems, food choices and diet planning, and nutrition recommendations for illness. Additional topics include the development and evaluation of nutrition plans, nutrition assessment, the relationship between nutrition and illness, strategies for providing nutritional support for people with serious illness, and practical examples in clinical nutrition case studies.

Geriatric Nutrition explores the role of nutrition in the maintenance of health, the management of chronic conditions, and the treatment of serious illness in the aging population. Differing points of view in complementary and alternative nutrition practices are reviewed and evaluated.

Nutrition Therapy I is the first of two courses covering medical nutrition therapy for specific disorders and diseases. In this first course, the causes, prevention, and treatments of specific medical conditions are examined. Topics include upper and lower gastrointestinal disorders, liver and biliary system disorders, food allergy and intolerance, diabetes and hypoglycemia, and anemias. Case studies are included to develop clinical practice skills. In addition, differing points of view in complementary and alternative nutrition practices are reviewed and evaluated. Additional topics include an overview of nutritional genomics, food-drug interactions, enteral and parenteral nutrition, and nutrition for health and fitness.

Nutrition Therapy II is the second of two courses covering medical nutrition therapy for specific disorders and diseases. In this second course, the causes, prevention, and treatments of specific medical conditions are examined. Topics include cardiovascular disease, hypertension, heart failure and transplant, pulmonary disease, renal disorders, cancer, human immunodeficiency virus (HIV) disease, metabolic stress (sepsis, trauma, burns, and surgery), neurologic disorders, rheumatic disorders, and metabolic disorders. Case studies are included to develop clinical practice skills. In addition, differing points of view in complementary and alternative nutrition practices are reviewed and evaluated.

Psychology explores the brain, including biology and behavior. Topics include sensation and reality, memory, intelligence and creativity, conditions and learning, motivation and emotion, stress and coping, abnormal psychology, gender, sexuality, social behavior, and human relations.

Food and Culture explores how religion, traditions, environmental factors, and ethnicity affect food choices and health. Students learn how these factors contribute to nutritional deficiencies and problems unique to specific groups. This course enables nutrition professionals to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Assignments include preparing foods from different areas of the world.