In-depth study of a current problem or issue related to the communication disorder profession. May be repeated for a maximum of 9 credits. A title is assigned each time the course is offered.

In-depth study of a current problem or issue related to the communication disorder profession. May be repeated for a maximum of 9 credits. A title is assigned each time the course is offered.

In-depth study of a current problem or issue related to the communication disorder profession. May be repeated for a maximum of 9 credits. A title is assigned each time the course is offered.

Independent study for graduate stduents with an interest in a specific problem in communication disorders. May be repeated to a maximum of 12 credits. Lecture, 1-6 hours; laboratory, 2-12 hours.

We all eat and what we eat impacts nearly every aspect of our lives. You will learn general characteristics of macro- and micro-nutrients and how your diet and lifestyle choices impact your health and overall well- being.

This course provides students, including future healthcare professionals, with core nutrition knowledge associated with wellness, quality-of-life, and diet-related health conditions. It emphasizes the physiological relationships between nutrition and health such as nutrient metabolism, digestive disorders, chronic disease, disordered eating, meal planning, and food and nutrient insecurity.

This course provides students, including future healthcare professionals, with core nutrition knowledge associated with wellness, quality-of-life, and diet-related health conditions. It emphasizes the physiological relationships between nutrition and health such as nutrient metabolism, digestive disorders, chronic disease, disordered eating, meal planning, and food and nutrient insecurity.

This course provides students, including future healthcare professionals, with core nutrition knowledge associated with wellness, quality-of-life, and diet-related health conditions. It emphasizes the physiological relationships between nutrition and health such as nutrient metabolism, digestive disorders, chronic disease, disordered eating, meal planning, and food and nutrient insecurity.

This course covers the principles of food microbiology, important food borne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of food borne diseases and other microbiological problems. It leads to certification from the National Restaurant Association.

A course requiring domestic or foreign travel to include investigation of interests related to dietetics and human nutrition. Professional visits are planned according to particular itineraries. Application and payment dates are determined each semester by the instructor. Students are responsible for travel and lodging expenses. These are determined in advance and will be shared prior to course registration. This course may be repeated one time if tour destinations are different.