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 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.

The physical and chemical principles involved in the preparation of foods and the application of these principles to control for quality outcomes. Laboratory experiences link theory to practice to ensure that the standards of safety and overall quality factors are applied to maximize nutrient retention while maintaining the acceptability and nutritional qualities of foods produced for individuals and groups. Lecture, one hour; Laboratory, four hours.

Chemical and physical properties of food and the changes resulting from processing and preparation. Experimental study of variations in ingredients and preparation methods on food quality. Design, execute and report an independent research project. Lecture 2 hours; laboratory and discussion 3 hours per week.

This course explores the special nutritional needs of a person engaged in regular physical activity. Emphasis will be placed on selecting a diet to achieve optimal performance and overall wellness. Athletic performance enhancing supplements will be examined to determine the efficacy and safety of such products.

Fundamental principles and purchasing techniques for the selection of food and nonfood items in a food service system.

An introduction to the production and service of food in quantity, to include the application of production techniques and controls, menu planning and service. Lecture, two hours; laboratory, 4.5 hours per week.