Development of basic skills in problem-solving for chemistry foundational concepts to prepare students to succeed in CHE 105, 109, or 110 in a subsequent semester. Topics include applications of math in chemistry, measurements, matter, atomic structure and the mole. Students may not be enrolled in any other CHE lecture course while taking this course.

Development of advanced skills in problem-solving for chemistry foundational concepts to prepare students to succeed in CHE 107 in a subsequent semester. Topics include equilibrium, titrations, and buffers. Students may not be enrolled in any other CHE lecture course class while taking this course.

New scientific and technological innovations have tremendous potential in transforming the future of agriculture, food economies, rural communities, and natural resources and environment. This course is designed to examine sociocultural, political, economic, environmental, ethical, and moral issues surrounding new scientific and technological innovations in agriculture, food, and environment.

This course will introduce students to the role of communication in creating, maintaining, and reducing disparities in health and achieving health equity. We will examine differences across groups in health status and health care access and availability throughout local, state, regional, national, and global levels. This course will place a particular emphasis on the role of communication in defining health problems and creating communication-based intervention solutions.

This course will provide students with an overview of the public health effects of social media and the ways in which public health and health care organizations use these platforms to engage audiences and improve health outcomes at the population level. Emphasis will be placed on using theoretical concepts and evidence to evaluate organizational use of social media. The course includes an overview of strategic health communication and audience engagement.

This course provides the first part of a supervised practice in medical nutrition therapy for students pursuing a career in dietetics. Students will gain experience in the work of health care facilities, including acute care, long-term care and/or outpatient settings. The internship experience provides students the opportunity to conduct patient assessments, diet planning, nutrition care plan implementation, and nutritional assessment techniques.

This course provides the first part of a supervised practice in food service systems management for students pursuing a career in dietetics. Students will gain relevant experiences and practical application in the work of food service facilities. The experiences include participation in management functions such as procurement, production, financial and human resources management, marketing, and training. Students will use evidence-based guidelines and critical thinking skills to provide managerial perspectives while gaining a deeper understanding of the food service industry.

This course provides the second part of a supervised practice in food service systems management for students pursuing a career in dietetics. Students will build upon the experiences gained in DHN 722 and will obtain entry-level experiences by engaging in higher-level, application- based food service management activities at their assigned facility.

This course provides the second part of a supervised practice in medical nutrition therapy for students pursuing a career in dietetics. Students will build upon the experiences gained in DHN 720 and will obtain advanced experiences in the work of health care facilities, including acute care, long-term care and/or outpatient settings. Students will apply patient-care knowledge of medical nutrition therapy experience in a clinical setting to prepare them for entry-level employment while seeing a variety of patients with an assortment of disease states.

This course provides the first part of a supervised practice in community nutrition for students pursuing a career in dietetics. They will gain experience by working in public and private organizations to provide food and nutrition services, apply public policy, develop relevant programs and deliver nutrition education to target audiences. As well, students will monitor nutrition care for target audience groups across the lifespan and develop food and nutrition intervention programs that are evidence-based and community-based to promote health and manage or prevent disease.