ECKELKAMP COLLEGE OF GLOBAL BUSINESS AND PROFESSIONAL STUDIES
BAC430 NUTRITION IN GLOBAL SOCIETIES: THE ROLE OFCULTURE AND VALUES 3 hours Limit 30
010D -W- 6:00-10:45PM 08/15/12-10/03/12 Varanasi AB 203
This course will discuss how food and nutrition impacts the health and lifestyle concerns of citizens in different countries. Topics will include global nutrition and the consumer, policy makers, environmental concerns, and corporate involvement.
BUS325 INTERNATIONAL BUSINESS 3 hours Limit 30
01D -T-R- 9:30-10:45AM Buhr AB 201
In today’s rapidly changing global environment, understanding the culture of a host country means the difference between success and failure for a company with international aspiration. This course explores the internationalization of markets and competition of both small proprietorships and large multi-national corporations. Topics include global organizational design, and operations. Exploration of the culture and the evolution of traditional foods, feasting, and National Foreign Policy will be examined as key items while working with international business opportunities.
PSY445/SWK470 BIOLOGICAL PSYCHOLOGY: NUTRITION, BRAIN, AND BEHAVIOR 3 hours Limit 25
01D -T-R- 11:00-12:15PM Fousheé AB 201
This course provides an in-depth overview of the nervous system and related biological systems, and explores the biological foundations of human behavior, thought, and emotional functioning in children and adults. We will explore the impact of nutritional intake on brain and nervous system development and functioning. We will also emphasize how various types of food affect hunger regulation, hormonal balance, brain function, and neurotransmitter synthesis and balance. We will also explore the connections between nutritional intake and cognitive processing, depression and mood, eating disorders, hunger, memory and food associations, dieting behavior, arousal, exercise, and energy level. We will also examine how food impacts the progression and treatment of various neurodegenerative disorders and epileptic seizure disorders.
BIOLOGICAL AND PHYSICAL SCIENCES
BIO108 INTRODUCTION TO LIFE SCIENCE 3 hours Limit 16 Fee $55
01D -W-F- 9:00-9:50AM LECTURE Birch AB 208, M- 9:00-10:50AM LAB Birch AB 305
Introductory course covers the basic principles of life with an emphasis on the scientific methods, characterization of life, organization of living things, energetic, and evolution. This section will focus on food.
BIO207 PLANT BIOLOGY WITH LAB 4 hours Limit 16 Fee $55
01D -M-W-F- 9:00-9:50AM LECTURE Rapp AB 201, R- 2:00-3:50PM LAB Rapp AB 305
Introduction to the morphology, physiology, and evolution of vascular plants; integrating form and function to understand diversity. This course will focus on plants that provide food.
ENGLISH AND COMMUNICATION
ENG101 COMPOSITION I: WRITING ABOUT FOOD 3 hours Limit 15
05D -T-R- 9:30-10:45AM Staff LIBR DLR
While writing about food topics, this course will focus on the development of a writing process. Students learn various strategies of exploring and focusing their thinking. Practice in developing a thesis, choosing a rhetorical strategy, and communicating clearly, correctly, and effectively.
ENG102 COMPOSITION II 3 hours Limit 15
04D -T-R- 11:00-12:15PM Sanchez AB 110
20D ONLINE Arrangement Sanchez
BLACKBOARD TUTORIAL REQUIRED
With food as the topic, this course is a critical study and textual analysis of expository essays; emphasis on critical thinking, analysis, and argumentation as well as on developing increasing stylistic sophistication. Review of tools of research.
ENG293/ENG120 INTRODUCTION TO LITERATURE: THEMES OF FOOD IN LITERATURE 3 hours Limit 30
02D -M-W- 2:30-3:45PM Oliverio RYAN 413
Using food as the theme, this course will develop an appreciation for literature through the study of fiction, poetry, and drama; introduction to literary analysis, including critical terms; practice in writing about literature.
ENG494/HES542 SPECIAL TOPICS: INTERPRETING AND TRANSLATING 3 hours Limit 15 SCIENCE FOR THE CONSUMER
10D -W- 6:00-8:30PM Sanchez AB 110
Students will examine adult health literacy in the US and the ability of various populations to use health information and services. Students will practice how to interpret and translate science-based food and nutrition information for the consumer in both the written and spoken word.
HUMAN ENVIRONMENTAL SCIENCES
HES214 NUTRITION AND WELLNESS 2 hours Limit 20
20D ONLINE Arrangement Hessler
BLACKBOARD TUTORIAL REQUIRED
Introduction to basic nutrition concepts that relate to an individual’s health throughout the life cycle. Students will explore of current issues innutrition, health, and safety.
HES216 PRINCIPLES OF NUTRITION 3 hours Limit 20
01D -T-R- 9:30-10:45AM McCulley AB 102
Introduction to the science of nutrition including the structure, digestion, absorption, metabolism, basic functions, and sources of nutrients is provided. Dietary guidelines and nutritional assessment/evaluation are introduced using computer-assisted analysis.
HES293 SPECIAL TOPICS: KITCHEN SURVIVAL: COOK WELL, EAT WELL, LIVE WELL 2 hours Limit 16 Fee $30
01D -W- 10:00-11:50AM LAB Ohlms/Houston AB109/105
Through exploration of the five dimensions of food: nutrition, food science, economics, palatability and sanitation, this lab course will help students develop or expand their culinary and nutrition skills to promote health and wellness, even for those with busy lifestyles.
HES293/HES422 FOOD PATHWAYS OF DIVERSE GROUPS 3 hours Limit 16
10D -T- 6:30-9:00PM Ohlms AB 109
11D -R- 6:30-9:00PM Ohlms AB 109
The study of food patterns for diverse groups. Emphasis is placed on diversity, cultural awareness, socio-economics, geography, and technological factors affecting food patterns. Laboratory experience is integral to the course.