COLLEGE OF HEALTH
The primary purpose of this requested change is to replace 5 courses (15 credit hours) with another 5 existing courses (15 credit hours). The courses that are being added to the program are required for national certification. Also, a change of course description is being requested for PET3603, a prerequisite change is requested for HSC 4240, and PET4604 is being deleted.
The course description is being changed to read: This course introduces students to the philosophy, conceptual framework, and objectives of Athletic training, the role of the NATA certified athletic trainer, the relationship of athletic training to the US health care system. Orientation to historical and contemporary issues and trends, which affect the practices of athletic training, are emphasized.
This course is being deleted. It is no longer taught within the program.
Prerequisite is being changed from HCS 4572 - Nutrition and Health to HUN 2201 - Basic Principles of Nutrition
This request is to change the 13 credit Thesis Requirements to one of the following two programs of study options: 1) Thesis: 10 credits of required coursework and 3 credits of electives or 2) Other pre-approved coursework/requirements of 10 credits to include any of the following: HSC6912 Projects, HSC6906 Independent Study, HSC6816 Field Experience, HSC6928 Workshops in Health Science, HSC6931 Special Topics, HSC6900 Readings and Conference and 3 credits of electives.
In this course students will describe and critique existing nutrition programs, evaluate the positive and negative impact of public health nutrition initiatives, and examine the role of legislative, political processes and social marketing processes in achieving social nutrition goals.
This course deals with research design issues in nutritional epidemiology and reviews current nutrition epidemiological research related to morbidity and mortality.
This course equips graduate students and practicing dietitians with leadership and management skills needed to establish and maintain effective food and nutrition programs in the future. Food service and clinical nutrition management is addressed so students can adapt to a changing healthcare environment.