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English |
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ENGL 799 - Thesis Description: May be repeated for up to 6 credits.
Credits: 2-6
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English as a Second Language |
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ESL 062 - Listening/Notetaking Description: Develop ability to follow short spoken exchanges, directions, and presentations found in daily life, gain basic skills in notetaking, and gain experience in talking and writing about spoken material.
Prerequisites: Placement
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ESL 063 - Listening/Notetaking Description: Develop ability to gather information from longer spoken sources such as news programs, educational shows, interviews, and radio commentaries, improve notetaking strategies, and develop ability to discuss and write clearly about spoken information.
Prerequisites: ESL 062 or placement
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ESL 064 - Listening/Notetaking Description: Develop ability to follow live lectures and taped presentations of academic topics and current events, refine notetaking strategies, discuss and synthesize written and spoken information, and write well-developed essays about the information.
Prerequisites: ESL 063 or placement
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ESL 072 - Oral Communication Description: Learn English conversational strategies, functions, and vocabulary applicable to basic life skills, develop ability to carry on casual conversations, and practice American pronunciation.
Prerequisites: Placement
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ESL 073 - Oral Communication Description: Learn formal and informal conversational strategies and functions applicable to a variety of interpersonal situations, develop ability to carry on in-depth conversations on challenging topics, and learn strategies for small group interaction.
Prerequisites: ESL 072 or placement
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ESL 074 - Oral Communication Description: Refine ability to interact in formal and large-group situations, develop ability to discuss current events and academic topics. Learn and practice strategies to give formal presentations in front of a group.
Prerequisites: ESL 073 or placement
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ESL 082 - Reading Description: Learn basic reading strategies, develop skills in writing about and discussing short informative and general interest readings, and learn basic strategies for understanding and learning new vocabulary.
Prerequisites: Placement
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ESL 083 - Reading Description: Learn reading strategies for comprehending longer and more academic readings from texts and magazines, increase ability to write in response to readings and to discuss information in texts, gain greater exposure to academic vocabulary, and develop ability to incorporate new vocabulary in writing and discussions.
Prerequisites: ESL 082 or placement
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ESL 084 - Reading Description: Learn advanced reading strategies for textbook selections and academic articles, use discussion and writing skills to fully comprehend and analyze readings, demonstrate comprehension both verbally and in writing, and expand active academic vocabulary.
Prerequisites: ESL 083 or placement
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ESL 092 - Writing Description: Develop ability to write a paragraph on personal or subjective topics, learn editing strategies, and develop control of basic grammar and mechanics.
Prerequisites: Placement
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ESL 093 - Writing Description: Move from personal to objective writing in response to a source, expand editing strategies. Move from the paragraph level to being able to write short essays. Improve accuracy over a wider range of grammatical structures.
Prerequisites: ESL 092 or placement
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ESL 094 - Writing Description: Develop ability to draw information from and write about multiple sources, learn basic library skills, and develop independent editing strategies and effective use of grammar to write longer, source-based essays.
Prerequisites: ESL 093 or placement
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English Education |
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ENED 395 - Broadfield Language Arts Field Experience Description: Sixty-hour field experience in one of the two following areas: speech/theatre, or journalism. May be repeated for credit with different subtitles.
Prerequisites: Acceptance into the English Education program
Typically Offered on the Main Campus: Fall and Spring
Credits: 2 pass/fail
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ENED 396 - English Education Practicum Description: Supervised observation and experience in secondary schools. Reflection on teaching experience. 60 hrs required for all English education majors.
Prerequisites: Concurrent registration in either ENGL 355 or ENGL 356
Typically Offered on the Main Campus: Fall Only
Credits: 2 pass/fail
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ENED 398 - Student Teaching in English Description: Observation and teaching in the secondary school classroom under the guidance of cooperating teachers and university faculty. May be repeated for credit.
Typically Offered on the Main Campus: Fall and Spring
Credits: 1-16 pass/fail
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ENED 400 - Seminar on Teaching for Student/Intern English Teachers Description: Structured group discussion on aspects of teaching that emerge from full-time field experiences. Completion and evaluation of electronic portfolio.
Prerequisites: Concurrent registration in either ENED 398 or ENED 498
Typically Offered on the Main Campus: Fall and Spring
Credits: 1-2 pass/fail
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ENED 498 - Intern Teaching Description: Structured field experiences in approved school programs. Interns are certified by the DPI and are employed under contract with schools to design, deliver, and assess instructional programs in grades pre-k-12. May be repeated for credit.
Prerequisites: Completion of all methods courses and 75% of content courses in appropriate major. Concurrent registration in appropriate section of EDUC 400 may be required.
Typically Offered on the Main Campus: Fall and Spring
Credits: 1-16 pass/fail
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Family and Consumer Sciences |
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FCS 166 - The Family: Continuing Concerns Description: Examine research and theory that relate to complex concerns families face over time.
General Education Designation(s): Bachelor: SS, USD
Associate: DUS, HC
Typically Offered on the Main Campus: Fall and Summer
Credits: 3
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FCS 190 - Developing Human Services Professionals Description: Explore human services professions in public schools and community agencies. Complete observations and interviews with professionals working in the field as well as prepare and facilitate a mini session. Also includes an introduction to professional development, research skills and ethics in human services related professions.
Typically Offered on the Main Campus: Fall and Spring
Credits: 3
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FCS 295 - Ethics and Professional Development in Human Services Description: Ethical practice and professional development in human services through application and reflection that informs professional growth. Supervised professional development experiences through involvement with relevant professional organizations to students’ field of study, such as conference participation and presentation, service as an officer, board member, or other professionally recognized capacity.
Prerequisites: FCS 190 (or concurrent registration)
Typically Offered on the Main Campus: Spring Only
Credits: 3
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FCS 340 - Clothing, Textiles, and Housing Description: Develop and practice personal and work-based skills associated with the areas of clothing, textiles, and housing. Integration of curricular standards and instructional strategies for implementation in educational settings. Available for graduate credit as FCS 540 .
Prerequisites: FCS 190
Typically Offered on the Main Campus: Fall Only
Credits: 3
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FCS 381 - Course Construction for Vocational Education Description: Develop curriculum for post-secondary school programs; develop a course of study, instructional package, and/or unit of instruction. Available for graduate credit as FCS 581 .
Typically Offered on the Main Campus: Occasionally
Credits: 2
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FCS 382 - Techniques for Teaching Vocational Education Description: Techniques and materials for instructional planning and teaching post-secondary vocational education courses. Available for graduate credit as FCS 582 .
Typically Offered on the Main Campus: Occasionally
Credits: 2
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FCS 383 - Evaluation in Vocational Education Description: Techniques for analyzing post-secondary education programs; interpret evaluation data. Available for graduate credit as FCS 583 .
Prerequisites: Instructor Consent
Typically Offered on the Main Campus: Occasionally
Credits: 2
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FCS 385 - Introduction to Vocational Guidance Description: Occupational opportunities and statutory requirements in vocational and technical education programs. Available for graduate credit as FCS 585 .
Typically Offered on the Main Campus: Occasionally
Credits: 2
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FCS 390 - Adult Education Description: Philosophy, history, techniques, and experiences in teaching adults. Available for graduate credit as FCS 590 .
Typically Offered on the Main Campus: Spring Only
Credits: 3
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FCS 391 - Curriculum and Methods for Family and Consumer Sciences Description: Family and consumer sciences K-12 curriculum development including philosophy, teaching techniques, course materials.
Prerequisites: FCS 190
Typically Offered on the Main Campus: Spring Only
Credits: 3
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FCS 392 - Program Planning and Assessment in Family and Consumer Sciences Description: Administration of family and consumer sciences K-12, including program planning and assessment.
Prerequisites: Both FCS 190 and FCS 391
Typically Offered on the Main Campus: Fall Only
Credits: 3
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FCS 394 - Principles of Career and Technical Education Description: Philosophy, organization, and administration of career and technical education; emphasis on Wisconsin programs. Available for graduate credit as FCS 594 .
Prerequisites: FCS 190
Typically Offered on the Main Campus: Fall Only
Credits: 2
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FCS 396 - Cooperative Occupational Education Programs Description: Philosophy, organization, and teaching techniques for cooperative vocational programs. Available for graduate credit as FCS 596 .
Prerequisites: FCS 190
Typically Offered on the Main Campus: Fall Only
Credits: 1
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FCS 397 - Field Work Description: Professional experience in an organization, agency, and/or institution related to your career goals. Supervised training with practical application, site work experience, and evaluation of individual progress. May be repeated for credit for up to 12 credits. Available for graduate credit as FCS 597 .
Typically Offered on the Main Campus: Fall, Spring, and Summer
Credits: 1-12
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FCS 398 - Student Teaching in K-12 Family and Consumer Sciences Programs Description: Observation and teaching in a K-12 family and consumer sciences environment under the guidance of cooperating teachers and university faculty. May be repeated for credit.
Typically Offered on the Main Campus: Fall and Spring
Credits: 1-16 pass/fail
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FCS 400 - Seminar for Student Teachers and Interns Description: Structured group discussion on aspects of teaching and internship that emerge during full-time field experiences. Career preparation, resume and portfolio building. Available for graduate credit as FCS 600 .
Prerequisites: FCS: Education Option: Concurrent registration in either FCS 398 or FCS 498 ; or FCS: CLFS Option: FCS 190
Typically Offered on the Main Campus: Fall and Spring
Credits: 1-2 pass/fail
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FCS 444 - Family Life Coaching Description: Through practice and skill-building exercises, students will learn to coach and examine implications for future coaching practice. Prepares family science practitioners to meet growing demands of improving family life through family life and parent coaching in a variety of human service settings. Available for graduate credit as FCS 644 .
Typically Offered on the Main Campus: Spring Only
Credits: 3
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FCS 498 - Intern Teaching Description: Structured field experiences in approved school programs. Interns are certified by the DPI and are employed under contract with schools to design, deliver, and assess instructional programs in grades n-k-12. May be repeated for credit.
Prerequisites: Complete all methods courses and 75% of content courses in appropriate major. Concurrent registration in appropriate section of EDUC 400 may be required.
Typically Offered on the Main Campus: Fall and Spring
Credits: 1-16 pass/fail
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FCS 540 - Clothing, Textiles, and Housing Description: Develop and practice personal and work-based skills associated with the areas of clothing, textiles, and housing. Integration of curricular standards and instructional strategies for implementation in educational settings. Available for undergraduate credit as FCS 340 .
Credits: 3
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FCS 581 - Course Construction for Vocational Education Description: Develop curriculum for post-secondary school programs; develop a course of study, instructional package, and/or unit of instruction. Available for undergraduate credit as FCS 381 .
Credits: 2
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FCS 582 - Techniques for Teaching Vocational Education Description: Techniques and materials for instructional planning and teaching post-secondary vocational education courses. Available for undergraduate credit as FCS 382 .
Credits: 2
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FCS 583 - Evaluation in Vocational Education Description: Techniques for analyzing post-secondary education programs; interpret evaluation data. Available for undergraduate credit as FCS 383 .
Prerequisites: Instructor Consent
Credits: 2
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FCS 585 - Introduction to Vocational Guidance Description: Occupational opportunities and statutory requirements in vocational and technical education programs. Available for undergraduate credit as FCS 385 .
Credits: 2
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FCS 590 - Adult Education Description: Philosophy, history, techniques, and experiences in teaching adults. Available for undergraduate credit as FCS 390 .
Credits: 3
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FCS 594 - Principles of Career and Technical Education Description: Philosophy, organization, and administration of career and technical education; emphasis on Wisconsin programs. Available for undergraduate credit as FCS 394 .
Credits: 2
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FCS 596 - Cooperative Occupational Education Programs Description: Philosophy, organization, and teaching techniques for cooperative vocational programs. Available for undergraduate credit as FCS 396 .
Credits: 1
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FCS 597 - Field Work Description: Professional experience in an organization, agency, and/or institution related to your career goals. Supervised training with practical application, site work experience, and evaluation of individual progress. May be repeated for credit for up to 12 credits. Available for undergraduate credit as FCS 397 .
Credits: 1-12
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FCS 600 - Seminar for Student Teachers and Interns Description: Structured group discussion on aspects of teaching and internship that emerge during full-time field experiences. Career preparation, resume and portfolio building. Available for undergraduate credit as FCS 400 .
Prerequisites: Concurrent registration in FCS 797
Credits: 1-2
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FCS 644 - Family Life Coaching Description: Through practice and skill-building exercises, students will learn to coach and examine implications for future coaching practice. Prepares family science practitioners to meet growing demands of improving family life through family life and parent coaching in a variety of human service settings. Available for undergraduate credit as FCS 444 .
Credits: 3
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FCS 772 - Family Financial Management Description: Consumer, business, and government interactions in the economic environment; consumer choice and decision making relevant to resource allocation and purchases in the market. Considerations in housing selection, design, and purchasing on community and individual level.
Credits: 3
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FCS 789 - Adult Learner Description: Analyze research and theory that applies to the formal and informal instruction of adults.
Credits: 3
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FCS 790 - Special Topics in Family and Consumer Sciences Description: Subtitle will designate topic area. May be repeated for credit with different subtitles for up to 12 credits.
Credits: 1-3
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FCS 791 - Curriculum in Family and Consumer Sciences Description: Trends, evaluation of programs, principles of curriculum structuring, development of teaching guides.
Credits: 3
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FCS 792 - Nutrition and Food Preparation for Healthy Living Description: Fundamentals of the functions of essential nutrients and basic physical and chemical properties of foods; interaction and reaction of food in food preparation procedures and evaluation of prepared products, which will serve as a background for discussing major health and contemporary nutrition issues, such as the basis for current nutrient and dietary recommendations, the relationship between diet and health, the interaction between diet and physical activity in determining chronic disease risk, and some changes in dietary needs throughout the life cycle. Fulfills content requirement for the graduate-level Family and Consumer Sciences Licensure Program and is offered only for those enrolled in that program.
Credits: 4
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FCS 793 - Development and Guidance of Children and Adolescents Description: Theory and current research findings applied to the study of growth, development, and guidance of normal children, from conception through adolescence within the context of the family.
Credits: 3
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FCS 797 - Student Teaching in K-12 Family Consumer Sciences Programs Description: Observation and teaching in a K-12 family and consumer sciences environment under the guidance of cooperating teachers and university faculty.
Credits: 1-6
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FCS 798 - Graduate Intern Teaching for Family and Consumer Sciences Certification Description: Certifiable field experience for licensed educators seeking additional license endorsements under Wisconsin Department of Public Instruction rules. Interns will spend six weeks in actual school settings planning, instructing, and evaluating educational programs with the cooperation of certified teachers and administrators.
Prerequisites: Wisconsin educators license. Completion of course work for the graduate level FCS program or consent of program supervisor.
Credits: 3
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First Year Seminar |
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FYS 101 - First Year Seminar Description: Subtitle will designate topic.
General Education Designation(s): Bachelor: FYS
Credits: 3
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FYS 102 - First Year Seminar Description: Subtitle will designate topic.
General Education Designation(s): Bachelor: FYS, GA
Credits: 3
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FYS 103 - First Year Seminar Description: Subtitle will designate topic.
General Education Designation(s): Bachelor: FYS, USD
Credits: 3
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FYS 104 - First Year Seminar Description: Subtitle will designate topic.
General Education Designation(s): Bachelor: FYS, ER
Credits: 3
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FYS 105 - First Year Seminar Description: Subtitle will designate topic.
General Education Designation(s): Bachelor: FYS
Credits: 3
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FYS 392 - Peer Mentoring in the First Year Seminar Description: Peer mentor provides small group course assistance to instructor in reading, academic literacies, study skill development and organization of outside classroom activities. May be repeated for up to 6 credits.
Prerequisites: Successful completion of any FYS
Credits: 1 pass/fail
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Food and Nutrition |
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FN 101 - Introduction to the Professions of Dietetics and Nutrition Description: Introduction to the fields of nutrition, dietetics, and food service administration. Educational requirements and role of the nutrition educator and dietitian in varied settings.
Typically Offered on the Main Campus: Spring Only
Credits: 1 pass/fail
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FN 103 - Healthy Weight Management Description: Look at weight management from a nondiet, nongimmick, and lifestyle improvement approach, including Prochaska’s stages of change, paradigm shifts, cultural bias, nutrition, fitness, and body image.
Typically Offered on the Main Campus: Occasionally
Credits: 2
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FN 105 - Food and Well-being Description: Explore the 7 dimensions of wellness within the context of food. Assess your current state of wellness and how your diet is influenced by social, spiritual, environmental, emotional, career/economic, health, and intellectual factors. Design and implement a personal diet plan that aligns with your values, priorities, and goals.
General Education Designation(s): Bachelor: WLN
Typically Offered on the Main Campus: Fall, Spring, and Summer
Credits: 1
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FN 151 - Contemporary Nutrition Description: Apply nutrition principles to contemporary problems in food choices and health.
General Education Designation(s): Bachelor: WLN
Typically Offered on the Main Campus: Fall, Spring, and Summer
Typically Offered on the Branch Campuses: Marshfield: Occasionally; Wausau: Occasionally
Credits: 2
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FN 206 - Introductory Foods Description: Introduction to basic physical and chemical properties of foods; interaction and reaction of food in food preparation procedures; evaluate prepared products. 2 hrs lec, 3 hrs lab per wk.
Typically Offered on the Main Campus: Fall and Spring
Credits: 3
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FN 248 - Health Management Description: Contemporary management theories, principles, and practices as applied in various health professions (hospitals, corporate wellness, community outreach agencies, etc.). 2 hrs lec per wk.
Typically Offered on the Main Campus: Occasionally
Credits: 2
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FN 346 - Advanced Foods Description: Investigate interplay between food composition, chemical and physical interactions in food preparation. Develop techniques for quantity food production with consideration of sustainable practices. Introduce menu planning variables and demonstrate menu planning for various populations.
Prerequisites: Non-SFN Majors: FN 206 and either CHEM 106 or CHEM 117 ; SFN Majors: FN 206 and CHEM 101
Typically Offered on the Main Campus: Fall only
Credits: 3
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FN 347 - Introduction to Food Service Description: Basic principles of food service management as applied to commercial and noncommercial food service organizations. Impact of current social, economic, technological and political factors on food service operations. Foodservice facility design.
Prerequisites: FN 346 (or concurrent registration)
Typically Offered on the Main Campus: Spring Only
Credits: 4
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FN 354 - Introduction to Nutrition and Nutrient Metabolism Description: Basis for and use of food and nutrient recommendations; food and nutrient digestion, metabolism, and interrelationships.
Typically Offered on the Main Campus: Fall, Spring, and Summer
Credits: 3
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FN 357 - Ecology of Foods Description: Introduction to ecology of food and food systems. Sociocultural, political and economic influence on food choices and their environmental consequences. Overview of alterations in human diet caused by global environmental changes including climate, toxic pollution, degradation of terrestrial and marine environments, loss of species and biodiversity. Role of rapidly growing human populations, their food choices and patterns of resource use. Policies for regulation, strategies for prevention, control of problems.
General Education Designation(s): Bachelor: ER
Typically Offered on the Main Campus: Fall and Summer
Credits: 3
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FN 373 - Nutrition Through the Life Span Description: Nutritional requirements, challenges, community nutrition programs, and eating patterns throughout the life span.
Prerequisites: Both FN 206 and FN 354
Typically Offered on the Main Campus: Spring Only
Credits: 3
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FN 393 - Educational Techniques and Research in Food and Nutrition Description: Introduction to foundational research knowledge and skills. Learn and demonstrate theory-based program planning for group presentations, emphasizing effective communication in different delivery systems. 1 hr lec, 2 hrs lab per wk.
Prerequisites: Both FN 354 and FN 373 (or concurrent registration)
Typically Offered on the Main Campus: Spring Only
Credits: 3
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FN 395 - Field Experience Description: Supervised program at a cooperating business site. May be repeated for up to 9 credits. 1 hr seminar per wk for 1 cr, plus a minimum of 40 hrs arranged at the business site for each addl cr.
Prerequisites: Instructor Consent
Typically Offered on the Main Campus: Occasionally
Credits: 3 or 4
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FN 397 - Field Work Description: Supervised training work program in a cooperating off-campus establishment; work experience and supervision followed by an evaluation of individual progress. May be repeated for credit with different subtitles. Available for graduate credit as FN 597 .
Typically Offered on the Main Campus: Fall, Spring, and Summer
Credits: 1-8
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FN 399 - Special Work Description: Upperclass dietetics majors may arrange for independent study with consent of the associate dean. May be repeated for credit with different subtitles.
Typically Offered on the Main Campus: As needed
Credits: 1-4
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FN 400 - Professional Issues in Dietetics Description: Didactic Program in Dietetics (DPD) prepares you for dietetic internship to apply principles and theories to nutrition care of individuals and groups and develop skills for life-long professional learning.
Prerequisites: FN 454 (or concurrent registration)
Typically Offered on the Main Campus: Fall only
Credits: 2
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FN 438 - Food and Nutrition Capstone Description: Theoretical and applied aspects of research design, data analysis, and interpretation. Student teams conduct, analyze, and present an applied research project in food and nutrition. Poster presentation of research to public expected. 2 hrs lec.
Prerequisites: Either FN 347 or SFN major; FN 393 ; and either MATH 255 or PSYC 300
Typically Offered on the Main Campus: Fall Only
Credits: 2
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FN 448 - Food Service Management Description: Application of basic management of systems required of food service directors or managers of commercial and onsite foodservices. Applied concepts in quantity food productions, human resource and material management, financial resource controls and sustainability considerations. 2 hrs lec. Available for graduate credit as FN 648 .
Prerequisites: FN 347
Typically Offered on the Main Campus: Occasionally
Credits: 2
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FN 449 - Practicum in Food Service Management Description: Demonstrate skills in quantity food production, food safety, sanitation (HACCP), recipe standardization, nutritional analysis, financial controls, inventory management, time and temperature relationships, food delivery, and promotions from a management perspective. May be repeated for credit. 6 hrs per wk
Prerequisites: FN 347
Typically Offered on the Main Campus: Fall and Spring
Credits: 2
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FN 450 - Sports Nutrition for Fitness and Athletic Performance Description: Apply fundamental nutrition and exercise physiology concepts to understand how diet and exercise intersect with health and performance. For the athlete to maximize performance and for the general consumer interested in overall fitness, health and wellbeing. Available for graduate credit as FN 650 .
Prerequisites: Both FN 354 and HSW 312
Typically Offered on the Main Campus: Fall Only
Credits: 3
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FN 451 - Sustainable Food System Project Description: Community-based collaborative project that strengthens the sustainability and/or resiliency of the food system and demonstrates system thinking and problem-solving skills. Available for graduate credit as FN 651 .
Prerequisites: FN 357
Credits: 3
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FN 452 - Food Service Sanitation Description: Sanitation and safety in food preparation, service, storage, and handling. Prevention of microbial problems involving personnel, equipment, and total food service operation.
Typically Offered on the Main Campus: Occasionally
Credits: 1
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FN 454 - Medical Nutrition Therapy I Description: Study the nutrition care process including nutrition assessment, diagnosis, intervention, monitoring and evaluation. Current counseling theories; interviewing and counseling techniques for use with various nutrition-related diagnoses. 2 hrs lec per wk. Available for graduate credit as FN 654 .
Prerequisites: All of the following: BIOL 385 , CHEM 260 , and FN 373 ; or Instructor Consent
Typically Offered on the Main Campus: Fall Only
Credits: 3
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FN 455 - Medical Nutrition Therapy II Description: Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases. Available for graduate credit as FN 655 .
Prerequisites: Both FN 454 and FN 457
Typically Offered on the Main Campus: Spring Only
Credits: 4
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FN 456 - Advanced Community Nutrition and Food Systems Description: Apply food and nutrition concepts in public health setting; disease prevention and health promotion; analyze related programs and legislation with food and nutrition components; program planning strategies. Available for graduate credit as FN 656 .
Prerequisites: Both FN 373 and FN 357
Typically Offered on the Main Campus: Spring Only
Credits: 4
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FN 457 - Advanced Nutrition and Human Metabolism Description: Integrated study of human nutrient physiology and metabolism. Biochemical and physiologic basis for role of nutrition in health and disease; nutritional implications of metabolic disorders. Available for graduate credit as FN 657 .
Prerequisites: FN 354
Typically Offered on the Main Campus: Fall Only
Credits: 3
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FN 462 - Applied Scientific Research Description: Applied basic science and epidemiological research for health professionals.
Prerequisites: MATH 255
Typically Offered on the Main Campus: Occasionally
Credits: 2
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FN 490 - Workshop Description: Subtitle will designate area.
Typically Offered on the Main Campus: Occasionally
Credits: 1-4
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FN 597 - Field Work Description: Supervised training work program in a cooperating off-campus establishment; work experience and supervision followed by an evaluation of individual progress. May be repeated for credit with different subtitles. Available for undergraduate credit as FN 397 .
Prerequisites: Must be accepted into the SFN B.A. and M.S. (3+2) track
Credits: 1-8
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FN 648 - Food Service Management Description: Application of basic management of systems required of food service directors or managers of commercial and onsite foodservices. Applied concepts in quantity food productions, human resource and material management, financial resource controls and sustainability considerations. 2 hrs lec. Available for undergraduate credit as FN 448 .
Prerequisites: FN 347
Credits: 2
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FN 650 - Sports Nutrition for Fitness and Athletic Performance Description: Apply fundamental nutrition and exercise physiology concepts to understand how diet and exercise intersect with health and performance. For the athlete to maximize performance and for the general consumer interested in overall fitness, health and wellbeing. Available for undergraduate credit as FN 450 .
Prerequisites: Instructor Consent
Credits: 3
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FN 651 - Sustainable Food System Project Description: Community-based collaborative project that strengthens the sustainability and/or resiliency of the food system and demonstrates system thinking and problem-solving skills. Available for undergraduate credit as FN 451 .
Prerequisites: FN 357
Credits: 3
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FN 654 - Medical Nutrition Therapy I Description: Study the nutrition care process including nutrition assessment, diagnosis, intervention, monitoring and evaluation. Current counseling theories; interviewing and counseling techniques for use with various nutrition-related diagnoses. 2 hrs lec per wk. Available for undergraduate credit as FN 454 .
Prerequisites: All of the following: BIOL 385 , CHEM 260 , and FN 373 ; or Instructor Consent
Credits: 3
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FN 655 - Medical Nutrition Therapy II Description: Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases. Available for undergraduate credit as FN 455 .
Prerequisites: Both FN 454 and FN 457
Credits: 4
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FN 656 - Advanced Community Nutrition and Food Systems Description: Apply food and nutrition concepts in public health setting; disease prevention and health promotion; analyze related programs and legislation with food and nutrition components; program planning strategies. Available for undergraduate credit as FN 456 .
Credits: 4
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FN 657 - Advanced Nutrition and Human Metabolism Description: Integrated study of human nutrient physiology and metabolism. Biochemical and physiologic basis for role of nutrition in health and disease; nutritional implications of metabolic disorders. Available for undergraduate credit as FN 457 .
Prerequisites: FN 354
Credits: 3
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FN 700 - Collaborative Leadership in Community Development Description: Examine the meaning of community, importance of community organizations in making positive changes and explore collaborative leadership competencies. May not earn credit in both COL 700 and FN 700.
Credits: 3
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FN 720 - Outcome Based Program Evaluation Description: Designed to enhance the community health practitioner’s awareness of the importance of using outcome measures to guide the development and assess the effectiveness of interventions and programs. May not earn credit in both COL 720 and FN 720.
Credits: 3
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FN 730 - Best Practices in Program Development Description: Overview of research and issues concerning the application and use of research-based information in the development of programming for children, youth, individuals, and families. May not earn credit in both COL 730 and FN 730.
Credits: 3
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