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HIST 799 - Problems in History Credits: (Variable)
Intensive study of a particular phase of history. Students will attend weekly discussions and write a major research paper on their findings.
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HMD 120 - Introduction to the Hospitality Industry Credits: (2)
Overview of the hospitality industry. Survey of the history, scope, trends, and career opportunities that comprise the four segments of the industry: food service, lodging, travel and tourism, and meeting and convention planning.
When Offered
Fall
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HMD 130 - Careers in Nutrition and Dietetics Credits: (1)
An introduction to career opportunities in the field of nutrition and dietetics with emphasis on academic preparation, acquisition of professional credentials, and career laddering. Guest speakers from various areas of professional practice will supplement lectures and student assignments.
When Offered
Fall
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HMD 220 - Environmental Issues in Hospitality I Credits: (2)
Principles of foodborne disease function and transmission, bloodborne pathogens, Hazard Analysis Critical Control Point (HACCP) system, food safety principles and applications, and workplace safety.
Requisites
Prerequisite: Sophomore standing, 30 hours or more.
When Offered
Fall
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HMD 221 - Topics in Hospitality Credits: (1)
An introduction to professional challenges in the hospitality industry. Development of professional and academic skills as they relate to the hospitality industry including academic career planning, study abroad opportunities, resume development, business etiquette, meeting management, and ethics.
Requisites
Prerequisite: HRM majors only. Corequisite: HMD 120.
When Offered
Fall, Spring
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HMD 230 - Issues in Tourism Credits: (2)
Social, legislative, environmental, economic, and technological issues that impact the development and maintenance of a destination. Includes traveler needs and safety and rural tourism ventures.
When Offered
Spring
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HMD 275 - Structured Field Experience in HMD Credits: (1)
Planned experience in a hotel, restaurant, foodservice, or healthcare operation; minimum of 200 hours exclusive of course work.
Note
Required for hotel and restaurant management majors who have completed 30 hours of course work.
Requisites
Prerequisite: HMD 120, consent of advisor, and sophomore standing, 30 hours or more.
When Offered
Fall, Spring, Summer
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HMD 340 - Contemporary Issues in Controlled Beverages Credits: (2)
The study of historic, social, ethical, physiological, and legal issues relating to alcoholic beverage service and use in contemporary America with emphasis on responsible and knowledgeable service of beer, wine, and spirits in hospitality operations.
Requisites
Corequisite: PSYCH 110 or SOCIO 211.
When Offered
Spring
UGE course
UGE
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HMD 341 - Principles of Food Production Management Credits: (3)
Basic principles and theories of food service systems; menu planning; development, standardization, adjustment, and costing of quantity recipes; procurement and production of quality food; food service computer applications.
Requisites
Prerequisite: HMD 220 or concurrent enrollment.
When Offered
Fall, Spring
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HMD 342 - Food Production Management Credits: (3)
Application and principles of food production that includes procurement, quantity food production and controls, work simplification, food service systems, quality food; commercial equipment use, and Hazard Analysis Critical Control Point (HACCP) system.
Note
Two hours lecture, 4 hours lab.
Requisites
Prerequisite: HMD 341 and HN 413 with a minimum grade of “C” in each; HMD 220 or BIOL 455 with ServSafe Certification; documentation of personal health insurance required.
When Offered
Fall, Spring
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HMD 361 - Principles of Lodging Operations Credits: (2)
Operational theory of lodging and an exploration of the lodging industry in terms of the nature of work, organizational structure of lodging segments, and evaluation of the market place.
Requisites
Prerequisite or corequisite: HMD 220.
When Offered
Fall
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HMD 362 - Lodging Practicum Credits: (1)
Supervised experiences in housekeeping, maintenance and other operational areas in a lodging property. Forty hours of practicum experience within an assigned property.
Requisites
Prerequisite: HMD 361 or concurrent enrollment.
When Offered
Fall, Spring
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HMD 420 - Environmental Issues in Hospitality II Credits: (1)
Principles of conservation of natural resources, solid waste management, air quality, safety, and governmental regulations in the hospitality industry.
Requisites
Prerequisite: HMD 342 or HMD 362, or concurrent enrollment.
When Offered
Spring
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HMD 421 - Hospitality Service Systems Credits: (3)
Examination of the complexities of quality and service within all segments of the hospitality industry. Focus on developing problem solving skills, process management skills, work methods, team development skills, and evaluation of service systems.
Requisites
Prerequisite: HMD 120, 220; 75 hours or more.
When Offered
Fall, Spring
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HMD 422 - Cost Controls in Hospitality Operations Credits: (3)
Application of accounting principles to analyze control measures used in lodging and commercial and noncommercial foodservice operations.
Requisites
Prerequisite: ACCTG 231, HMD 342 or concurrent enrollment.
When Offered
Fall, Spring
UGE course
No
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HMD 423 - Facilities Planning and Risk Management Credits: (3)
Evaluation and selection of equipment, maintenance contracts, layout and design of hospitality operations, facility renovation, and selection of consultants. Assessment of safety and security measures and development of risk management programs to increase guest/customer safety.
Requisites
Prerequisite: HMD 342, 362.
When Offered
Fall
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HMD 424 - Hospitality Marketing and Sales Credits: (3)
Application of marketing principles to lodging, foodservice, and tourism industry through analysis of marketing mix, marketing strategies, and sales techniques.
Requisites
Prerequisite: MKTG 400.
When Offered
Spring
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HMD 426 - Financial Management in Dietetics Credits: (3)
Application of financial management principles used to control costs and generate revenue in dietetics practice and noncommercial foodservice operations.
Note
Effective Fall 2010
Requisites
Prerequisite: ACCTG 231, HMD 342 or concurrent enrollment.
When Offered
Fall on campus, Spring by distance
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HMD 427 - Travel and Dining Auction Event Management Credits: (3)
Application of event planning principles by analyzing previous travel and dining auctions, managing and executing the current year’s travel and dining auction, and evaluating the results.
Requisites
Prerequisite: HMD 275, HMD 363; instructor’s permission required.
When Offered
Spring
UGE course
No
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HMD 441 - Professional Club Management Credits: (2)
Exploration of topics involved in club management. Topics discussed are history and current trends of public and private clubs, food and beverage service, marketing, and event and financial management.
Requisites
Prerequisite: HMD 220.
When Offered
Spring
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HMD 442 - Introduction to Wines Credits: (1)
Overview of wine varietals and major wine regions of the world, tasting and identifying wine varietals based on their specific characteristics, proper purchasing and service of wines, and using wines to complement foods.
Requisites
Prerequisite: 21 years of age.
When Offered
Fall, Spring
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HMD 443 - Food Writing Credits: (3)
Understanding and appreciating how to communicate effectively in writing about food and food-related topics. Hands-on experience in research and writing for various audiences and types of publications.
Requisites
Prerequisite: ENGL 200.
When Offered
Spring
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HMD 445 - Organization and Management of Foodservice Operations Credits: (3)
The application of management concepts and theories, financial controls, quality assurance, legislative issues, and research to foodservice operations.
Requisites
Prerequisite: HMD 342.
When Offered
Spring, in alternate years
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HMD 463 - Convention Services and Event Management Credits: (3)
This course introduces students to the basics of convention and event management from inception to delivery and includes programming, budgeting, destination and site selection, contracts and negotiation, on-site management, and evaluation of events.
Requisites
Prerequisite: HMD 120 or 230 and junior standing, 60 hours or more.
When Offered
Fall
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HMD 470 - Seminar in Hotel and Restaurant Management Credits: (1)
Current developments and trends in hotel and restaurant management.
Requisites
Prerequisite: HMD 361 and 421.
When Offered
On sufficient demand
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HMD 475 - Internship in the Hospitality Management Industry Credits: (3)
Planned and supervised experience in a foodservice or hospitality operation; minimum of 400 hours.
Requisites
Prerequisite: For HRM students: junior standing, HMD 275 and 421; and 600 hours of work experience in a hospitality operation; consent of program director.
When Offered
Fall, Spring, Summer
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HMD 480 - Management in the Hotel and Restaurant Industry Credits: (3)
Management of personnel and other resources in the hotel and restaurant industry. Emphasis on employee development and training.
Requisites
Prerequisite: HMD 361 or 421 and MANGT 420.
When Offered
On sufficient demand
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HMD 482 - Employee Development for the Hospitality Industry Credits: (3)
Emphasizes the role of the hospitality manager and dietitian as facilitator, trainer, and motivator of employees. Focuses on the fundamentals of successful training and development of a service-oriented work force. Special attention is given to the unique problems associated with the labor intensive hospitality and foodservice industries.
Requisites
Prerequisite: HMD 342.
When Offered
Fall, Spring
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HMD 490 - Practicum in Clinical Dietetics Credits: (2)
Through a series of case studies and projects, this course introduces the student dietitian to the basics of the practice of clinical dietetics including review of the medical record, nutritional assessment and documentation of medical nutrition therapy in the medical record. Students gain practical experience by completing shadowing experiences with a dietitian in clinical practice.
When Offered
Spring
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HMD 495 - Golf Course Internship in Hospitality Management Credits: (3)
Four hundred hours of supervised hospitality experience in a golf industry setting.
Requisites
Prerequisite: HMD 421.
When Offered
Fall, Spring, Summer
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HMD 499 - Problems in Hospitality Management and Dietetics Credits: (Variable)
Independent study under the supervision of a faculty member.
Requisites
Prerequisite: Consent of instructor.
When Offered
Fall, Spring, Summer
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HMD 510 - Introduction to Clinical Dietetics Credits: (1)
Preparation for entrance into the clinical supervised practice experience. Review of medical record content; current practice protocols in clinical dietetics; practice case studies.
Note
Four day workshop.
Requisites
Prerequisite: Admission into the coordinated program in dietetics; concurrent enrollment in HMD 521.
When Offered
Fall, Spring
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HMD 515 - Counseling Strategies in Dietetic Practice Credits: (3)
Application of interviewing, counseling, and educational techniques in dietetics, including individual and group methods.
Note
Three hours lecture per week.
Requisites
Prerequisite: PSYCH 110 or SOCIO 211; HN 450 or concurrent enrollment. Enrollment restricted to dietetics majors, non-majors completing ADA requirements, or consent of instructor.
When Offered
Spring
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HMD 516 - Communication Competencies in Dietetics Practice Credits: (1)
Assessment of audiences and development of effective food/nutrition messages in community settings.
Requisites
Prerequisite: HMD 515 or concurrent enrollment.
When Offered
Spring, Summer
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HMD 517 - Communication Competencies in Dietetics Practicum Credits: (1)
Application of principles learned in HMD 516 Communication Competencies in Dietetics Practice to the development, implementation, and evaluation of a community project under the guidance of a community mentor.
Note
Effective Summer 2010
Requisites
Prerequisite: Admission into the coordinated program in dietetics; concurrent enrollment in HMD 516 and HMD 521.
When Offered
Fall, Spring, Summer
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HMD 520 - Applied Clinical Dietetics Credits: (3)
Application of clinical nutrition principles through case studies, independent research, discussion, groups, and oral presentations. Case studies will focus on medical nutrition therapy and education of persons throughout the life cycle and nutrition intervention for individuals with multiple disease states in various healthcare settings.
Requisites
Prerequisite: Admission to the coordinated program in dietetics.
When Offered
Fall, Spring
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HMD 521 - Clinical Dietetic Practicum Credits: (8)
Supervised clinical/community experience in the nutritional care of patients/clients. Practicum experiences are arranged with participating healthcare facilities.
Requisites
Prerequisite: Must be taken concurrent with HMD 520.
When Offered
Fall, Spring
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HMD 560 - Management in Dietetics Credits: (3)
Management and leadership in dietetic practice. Discussion of current issues affecting practice including human resources, outcomes management, accreditation/quality assurance, financial resources, marketing, technology and recent trends in various fields of management practice.
Note
Effective Fall 2010
Requisites
Prerequisite: HMD 426. Admission to the didactic or coordinated program.
When Offered
Fall, Spring (on campus) and Spring, Summer (distance)
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HMD 561 - Management in Dietetics Practicum Credits: (8)
Supervised practice experience in the application of management principles in foodservice operations or other dietetics practice settings.
Note
Effective Spring 2010
Requisites
Prerequisite: Admission to Coordinated Program; HMD 560 or concurrent enrollment.
When Offered
Fall, Spring
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HMD 562 - Management in Dietetics Practicum Recitation Credits: (1)
Focused discussion of significant occurrences during the supervised practice experience and the application of management principles in foodservice operations or other dietetic practice settings. Behavior-based assessment and progression is utilized to encourage self-development and entry-level competence in dietetics practice.
Requisites
Prerequisite: Admission to the coordinated program in dietetics; concurrent enrollment in HMD 561.
When Offered
Fall, Spring
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HMD 570 - Introduction to Research in Dietetics Practice Credits: (1)
Introduction to basic research design in dietetics with application of the research to evidenced based practice using the Evidence Analysis Library of the American Dietetic Association.
Requisites
Prerequisite: Admission into the didactic program or admission into the coordinated program or intent to apply to the coordinated program; HMD 426 or concurrent enrollment.
When Offered
Spring, Summer
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HMD 621 - Hospitality Law Credits: (3)
Legal aspects of managing hospitality operations and responsibilities for the operations, patron civil rights, governmental regulations, franchising, and commercial transactions.
Requisites
Prerequisite: Junior standing, 60 hours or more.
When Offered
Fall
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HMD 624 - Procurement in the Hospitality Industry Credits: (2)
Principles and theories of procurement of food and supplies for hospitality operations. Includes management, financial, safety, and ethical considerations in the procurement process.
Requisites
Prerequisite: HMD 342.
When Offered
Spring
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HMD 635 - Foodservice Equipment and Layout Credits: (2)
Factors affecting the selection and arrangement of equipment in foodservice systems.
Note
Field trip required.
Requisites
Prerequisite: HMD 342.
When Offered
Fall, Spring
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HMD 640 - Entrepreneurship in Hospitality Management and Dietetics Credits: (3)
Development and management of small businesses or private practice within the dietetics or hospitality industry. Business plan development, marketing, cost considerations. Overview of consulting to healthcare and hospitality operations and examination of skills required for success.
Requisites
Prerequisite: ACCTG 231.
When Offered
Spring, even years
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HMD 664 - Lodging Management Theory Credits: (3)
Application of management theories to the lodging industry including yield management, multicultural issues, marketing strategies, environmental issues, and future trends.
Requisites
Prerequisite: HMD 361. Recommended prerequisite: HMD 422.
When Offered
Spring
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HMD 705 - Computer Implementation in Foodservice and Hospitality Operations Credits: (3)
Review of computer development in foodservice and hospitality operations; development of criteria for implementation of a computer system; analysis of foodservice and hospitality hardware and software.
Requisites
Prerequisite: CIS 101; and HMD 480 or 560 or MANGT 420.
When Offered
Summer, in alternate years
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HMD 710 - Readings in Foodservice and Hospitality Management Credits: (1-3)
Directed study of current literature in foodservice and hospitality management and related areas.
Requisites
Prerequisite: HMD 480 or 560 or MANGT 420.
When Offered
Fall, Spring, Summer
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HMD 720 - Administration of Health Care Organizations Credits: (3)
Comprehensive review of current health care institutions and their response to the economic, social/ethical, political/legal, technological, and ecological environments.
Note
Three hours lecture.
When Offered
Spring
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HMD 785 - Practicum in Foodservice Systems Management Credits: (1-6)
Professional experiences in approved foodservice organization as a member of the management team under faculty supervision.
Requisites
Prerequisite or concurrent: HMD 342; and HMD 480 or 560 or MANGT 420.
When Offered
Fall, Spring, Summer
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HN 110 - Introduction to Public Health Credits: (3)
This is an introductory survey course designed to provide a history of public health, an overview of the five core disciplines (epidemiology, biostatistics, environmental health, social and behavioral health, and health policy and management), and information about career options in public health. Using these introductory materials as a foundation, students will investigate and analyze contemporary issues in public health such as bioterrorism, threats to the nation’s food supply, the importance of health promoting behaviors in the prevention of disease, burden and distribution of infectious diseases on a global population, and the role of public health disaster preparedness and management.
When Offered
Fall, Spring
Cross-listed
DMP 110, KIN 110
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HN 120 - Introduction to Athletic Training Credits: (2)
Introduction to athletic training for first year athletic training majors. Emphasis will be on sports medicine team, legal concerns, pre-participation physicals, basic principles of injury prevention, policies and procedures.
Note
Students must be concurrent enrolled in HN 121.
Requisites
Prerequisite: Athletic training majors only, and concurrent enrollment in HN 121.
When Offered
Fall, Spring
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HN 121 - Introduction to Athletic Training Lab Credits: (1)
Introduction to athletic training for first year athletic training majors. Students will be required to complete a competencies skill list with a passing grade. Clinical hours in the athletic training room will give the student the opportunity to use the knowledge, skills, and techniques learned in this course.
Note
The student must complete clinical hours that do not count toward their practicum requirements, but are required for application to the professional phase of the athletic training education program. Students must be concurrent enrolled in HN 120.
Requisites
Prerequisite: Athletic training majors only, and concurrent enrollment in HN 120.
When Offered
Fall, Spring
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HN 132 - Basic Nutrition Credits: (3)
Concepts of human nutrition applied to personal food choices and health.
When Offered
Fall, Spring, Summer
UGE course
UGE
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HN 301 - Food Trends, Legislation, and Regulation Credits: (3)
Current trends in market forms, packaging, and utilization of various foods. Food laws, regulation, labeling, additives, and residues.
When Offered
Spring, odd years
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HN 320 - Care and Prevention of Athletic Injuries Credits: (3)
Principles and practices of treatment, taping, and care of minor athletic injuries.
Requisites
Prerequisite: KIN 220, EDSEC 250, or concurrent enrollment in BIOL 340.
When Offered
Fall, Spring
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HN 352 - Personal Wellness Credits: (3)
Impact of the effect of personal actions on lifelong wellness. Practical methods of assessing, maintaining, and improving behaviors to reduce the risk of illness and disability. Emphasis on developing skills to make informed, responsible health decisions.
Requisites
Prerequisite: Sophomore standing.
When Offered
Fall
UGE course
UGE
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HN 400 - Human Nutrition Credits: (3)
Nutrients, their function, metabolism, and relation to health and disease: the digestion, absorption, transport, utilization, and storage of nutrients in humans.
Requisites
Prerequisite: CHM 110 and 111 or 210; BIOL 198.
When Offered
Spring
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HN 413 - Science of Food Credits: (4)
Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation.
Note
Three hours lecture and four hours lab a week.
Requisites
Prerequisite: CHM 110 and 111 or 210.
When Offered
Fall, Spring
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HN 450 - Nutritional Assessment Credits: (2)
Methods of nutritional assessment in humans to evaluate dietary intake and body composition; use of biologic markers of human nutritional status.
Note
One hour lecture and two hours lab a week.
Requisites
Prerequisite: HN 400 or concurrent enrollment in each. For HN and DT majors only.
When Offered
Spring
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HN 499 - Problems in Human Nutrition Credits: (Variable)
Supervised individual project to study current topics or participation in research.
Requisites
Prerequisite: Six hours in HN and consent of instructor.
When Offered
Fall, Spring, Summer
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HN 510 - Life Span Nutrition Credits: (3)
Physiological and environmental influences on nutritional requirements; nutritional problems and eating patterns of age groups throughout the life cycle.
Requisites
Prerequisite: BIOL 340 and HN 400.
When Offered
Spring
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HN 520 - Topics in Human Nutrition Credits: (1-3)
Note
May be taken more than once for a maximum of 6 hours.
Requisites
Prerequisite: Junior standing and consent of instructor.
When Offered
On sufficient demand
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HN 530 - Nutrition Education in Extension Credits: (1)
The process of and strategies for providing nutrition education outreach to diverse community audiences, including those with limited resources.
Requisites
Prerequisite: Any college-level nutrition course and junior or senior standing.
When Offered
Spring
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HN 535 - Energy Balance Credits: (2)
This course will cover metabolic principles as they relate to energy intake (diet) and expenditure (exercise). Specific topics will include: obesity, anorexia/bulimia, bioenergetics, substrate selection/regulation (especially exercise and diabetes), body composition; methodology to assess each; and metabolism related disease.
Requisites
Prerequisite: HN 400.
When Offered
Fall
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HN 551 - Evaluation of Athletic Injuries of the Extremities Credits: (3)
This course is designed to familiarize the student athletic trainer with the principles of orthopedic assessment and to apply these principles to specific regions of the body. Knowledge gained in this course may be applicable to other individuals interested in health related professions which require systematic examination of the body.
Requisites
Prerequisite: HN 320 with a B or better and BIOL 340.
When Offered
Fall
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HN 552 - Emergency Procedures and Evaluation of Core Athletic Injuries Credits: (3)
This course is designed to familiarize the student athletic trainer with the procedures of emergency management of athletic injuries and to apply these procedures both on the field and off the field. The student athletic trainer will become familiarized with the principles of orthopedic and emergency medical assessment and to apply these principles to the core of the body. Knowledge gained in this course may be applicable to other individuals interested in health related professions which require systematic examination of the body in emergency settings.
Requisites
Prerequisite: HN 320 with a B or better and BIOL 340.
When Offered
Spring
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HN 553 - Pharmacology in Athletic Training Credits: (1)
Study of medications commonly encountered in the practice of athletic training. Includes categories of drugs, generic and trade names of common drugs, the use, effects and precautions for common drugs and drug-interactions. Focuses on how various drugs affect the patient response to activity, exercise and other therapeutic interventions.
Requisites
Pr: BIOL 340 or equivalent.
When Offered
Fall
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HN 554 - General Medical Conditions in the Athlete Credits: (2)
Course covers the recognition, evaluation, management, and prevention of the most common medical conditions that affect athletic participation. Emphasis placed on the appropriate history, physical exam, indications for referral, and treatment for each condition.
Requisites
PR: BIOL 340, HN 551 and HN 552.
When Offered
Spring
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HN 555 - Therapeutic Modalities in Athletic Training Credits: (3)
The theory and application of the various energy systems used in the treatment of athletic injuries. Practical experiences will be emphasized.
Requisites
Prerequisite: HN 320 with a B or better, PHYS 115, and BIOL 340.
When Offered
Spring
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HN 556 - Rehabilitation and Conditioning for Athletic Injuries Credits: (3)
A study of applied rehabilitation and conditioning techniques used by athletic trainers.
Requisites
Prerequisite: HN 551, HN 552 and KIN 330, HN 555 or concurrent enrollment.
When Offered
Spring
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HN 557 - Administration of Athletic Training Programs Credits: (3)
A study of issues affecting athletic trainers in their roles as administrators in the areas of role delineation, budget designs, legal aspects of sport, facility design, and drug testing and drug education.
Requisites
Prerequisite: HN 556 and senior standing.
When Offered
Fall
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HN 583 - Practicum I in Athletic Training Credits: (1)
A supervised, clinical experience at approved clinical settings. The athletic training student will apply principles taught in HN 320.
Note
Taken 2nd year, 1st semester.
Requisites
Prerequisite: HN 120, HN 121 and HN 320 or concurrent enrollment.
When Offered
Fall
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HN 584 - Practicum II in Athletic Training Credits: (1)
A supervised, clinical experience at approved clinical settings. The athletic training student will apply principles taught in the classroom and practiced in the lab throughout the curriculum program.
Note
Taken 2nd year, 2nd semester.
Requisites
Prerequisite: Completion of HN 583 Practicum I with a grade of C or higher.
When Offered
Spring
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HN 585 - Practicum III in Athletic Training Credits: (1)
A supervised clinical experience at approved clinical settings. The athletic training student will apply principles taught in the classroom and practiced in the lab throughout the curriculum program.
Note
Taken 3rd year, 1st semester.
Requisites
Prerequisite: Completion of HN 584 with a grade of C or higher and concurrent enrollment in HN 551.
When Offered
Fall
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HN 586 - Practicum IV in Athletic Training Credits: (1)
A supervised, clinical experience at approved clinical settings. The athletic training student will apply principles taught in the classroom and practiced in the lab throughout the curriculum program.
Note
Taken 3rd year, 2nd semester.
Requisites
Prerequisite: Completion of HN 585 Practicum III with a grade of C or higher.
When Offered
Spring
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HN 587 - Practicum V in Athletic Training Credits: (1)
A supervised, clinical experience at approved clinical settings. The athletic training student will apply principles taught in the classroom and practiced in the lab throughout the curriculum program.
Note
Taken 4th year, 1st semester.
Requisites
Prerequisite: Completion of HN 586 Practicum IV with a grade of C or higher.
When Offered
Fall
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HN 588 - Practicum VI in Athletic Training Credits: (1)
A supervised, clinical experience at approved clinical settings. The athletic training student will apply principles taught in the classroom and practiced in the lab throughout the curriculum program.
Note
Taken 4th year, 2nd semester.
Requisites
Prerequisite: Completion of HN 587 Practicum V with a grade of C or higher.
When Offered
Spring
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HN 600 - Public Health Nutrition Credits: (3)
Public health nutrition issues for various segments of the population; nutritional components of community assessment; program planning and evaluation; and policy issues pertaining to the nutritional status of the population.
Requisites
Prerequisite: HN 450.
When Offered
Fall
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HN 620 - Nutrient Metabolism Credits: (3)
Basic concepts of the mechanisms of actions, interactions, and the processes of cellular assimilation and utilization of nutrients in humans. Emphasis on the coordinated control of nutrient utilization among the major organs.
Requisites
Prerequisite: HN 400; BIOL 340; and BIOCH 521.
When Offered
Fall
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HN 631 - Clinical Nutrition I Credits: (2)
First course of a two semester study of the application of nutrition principles in disease; includes physiological basis of nutritional care, effects of disease on nutrient metabolism, medical nutrition therapy, in-class team diagnoses presentations, and nutrition counseling.
Requisites
Prerequisite: HN 450.
When Offered
Fall
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HN 632 - Clinical Nutrition II Credits: (3)
Continuation of the application of nutrition principles in disease; includes physiological and biochemical basis of nutritional care, effects of disease on nutrient metabolism, medical nutrition therapy for critical care needs, standardized language in advanced professional nutrition diagnoses and care of selected diseases.
Requisites
Prerequisite: HN 620 and HN 631.
When Offered
Spring
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HN 635 - Nutrition and Exercise Credits: (3)
The interrelationships among diet, nutrition, and exercise. Topics covered include physical fitness, weight control, nutrient metabolism during exercise, and athletic performance.
Requisites
Prerequisite: HN 132 or HN 400 and a grade of C or higher in KIN 310 and 335.
When Offered
Fall
Cross-listed
KIN 635
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HN 650 - Practicum in Human Nutrition Credits: (Variable)
Supervised professional field experience.
Note
May be taken more than once for a maximum of 6 hours.
Requisites
Prerequisite: HN 450 and HN 600 and consent of instructor.
When Offered
Fall, Spring, Summer
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HN 660 - Nutrition and Food Behavior Credits: (3)
Focus on the physiological, environmental, cultural, and economic factors that influence the use of food. Identification of appropriate methodology to study these factors as well as programs to modify food behavior.
Requisites
Prerequisite: PSYCH 110 or SOCIO 211 or ANTH 200; and HN 400.
When Offered
Fall, even years
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HN 701 - Sensory Analysis Credits: (3)
Sensory analysis of appearance, texture, aroma, flavor; physiology of sensory receptors; laboratory and consumer panels; and interpretation of data.
Note
Two hour recitation and three to six hours lab a week.
Requisites
Prerequisite: STAT 325 or 340.
When Offered
Fall, odd years
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HN 702 - Nutrition in Developing Countries Credits: (3)
Nutritional problems in developing countries, including an analysis of factors which contribute to malnutrition, effects of undernutrition, methods for assessing nutritional status, and interventions to combat nutrition problems.
Requisites
Prerequisite: HN 510.
When Offered
Fall
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HN 718 - Physical Health and Aging Credits: (3)
Focus is on the physiological theories of aging, the relationship between normal aging processes, and the major chronic and acute diseases of the elderly, and community health promotion/maintenance programs for older adults.
Requisites
Prerequisite: BIOL 198 and senior standing.
When Offered
Spring, in alternate odd years
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HN 726 - Nutrition and Wellness Credits: (3)
Epidemiology and pathophysiology of chronic disease related to nutrition (e.g., obesity, cardiovascular disease, osteoporosis, hypertension, diabetes, cancer). Nutritional risk and protective factors will be examined as they relate to public health and individual nutrition.
Requisites
Prerequisite: Course in basic nutrition and statistics at the undergraduate level.
When Offered
Spring
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HN 735 - Advanced Energy Balance Credits: (3)
Lifestyle, metabolic, and endocrine factors affecting energy balance and the development of obesity. Research methods to assess and apply energy balance data will also be discussed.
Requisites
Prerequisite: HN 620 or 635.
When Offered
Spring, in even years
UGE course
No
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HN 780 - Problems in Human Nutrition Credits: (Variable)
Supervised individual project to study current issues.
Requisites
Prerequisite: Senior standing or consent of instructor.
When Offered
Fall, Spring, Summer
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HN 782 - Topics in Human Nutrition Credits: (1-3)
Note
May be taken more than once for a maximum of 6 hours.
Requisites
Prerequisite: Senior standing and consent of instructor.
When Offered
On sufficient demand
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HORT 190 - Pre-Internship in Horticulture Credits: (1)
Introduction to the internship program in horticulture; planning for a rewarding internship experience; requirements for completing an internship; how to prepare an oral presentation using visual aids; participation in presentations by previous year’s interns. Course designed to be taken the first fall semester on campus, or as early as possible in the academic career.
Note
One hour lecture per week. For department majors only.
When Offered
Fall
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HORT 201 - Principles of Horticultural Science Credits: (4)
The basic principles of plant science and the environment that apply to horticulture; survey of the industry; plant taxonomy, anatomy, morphology, and physiology; environment and plant growth; plant propagation, pest management, plant breeding.
Note
Three hours lecture and two hours lab a week.
Requisites
Recommended prerequisite: High school biology/botany or concurrent enrollment in BIOL 198.
When Offered
Fall
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HORT 210 - Concepts of Floral Design Credits: (3)
An introduction to the use of flowers and related products with emphasis on fundamentals of design.
Note
Two hours recitation and three hours studio a week. For majors or non-majors.
When Offered
Fall
UGE course
UGE
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HORT 235 - Introduction to the Horticultural Therapy Profession Credits: (3)
This course will consist of a practical exploration of the field of horticultural therapy services in various settings. Students will learn about major job duties such as facilitation techniques, programs, clients, staff, budgets, facilities, and equipment and the variety of populations with which professional horticultural therapists work.
Note
Two hours lecture and one hour recitation a week.
When Offered
Fall
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HORT 256 - Human Dimensions of Horticulture Credits: (3)
Introduction to horticulture applied in schools, psychiatric and medical hospitals, corrections, vocational rehabilitation centers, elderly programs, and consumer horticulture settings. Networking the art and science of horticulture with architecture, business, social sciences, health care, horticulture, and education.
Note
Two hours lecture and one hour recitation a week.
When Offered
Fall, Spring
UGE course
UGE
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HORT 275 - Horticultural Design I Credits: (3)
Introduction to the landscape design process including historical perspectives and contemporary issues; development of planning, graphical presentation, and communication skills; and application of design principles to horticultural garden design.
Note
Two hours recitation and two hours studio per week.
When Offered
Fall
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HORT 301 - Horticulture Practicum Credits: (1-3)
Experiential approach to learning horticulture through teaching. Students will assist faculty with specific horticulture courses.
Note
No more than 3 credits may be used as horticulture specialization electives nor may it substitute for a required horticulture course in the horticulture or horticultural therapy curricula.
Requisites
Prerequisite: HORT 201, junior standing, and successful completion of practicum assistance course with at least a C.
When Offered
Fall, Spring
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HORT 325 - Introduction to Organic Farming Credits: (2)
This class will cover the history of organic farming principles, practices, and policies. USDA standards will be compared to similar standards in other countries, and to “green labels” that compete with organic products in the marketplace. Industry trends as well as the basics of how to certify farms and food processors will be included.
Note
One hour lecture and two hours lab a week.
When Offered
Fall, even years
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