45 contact hrs, 3 credits
This course is designed to introduce students to the study of sports nutrition, diet analysis, biochemical processes in energy metabolism, nutrition and health problems, and how it can be used to optimize performance. Emphasis will be on nutritional concepts related to the daily
training, diet, energy utilization in exercise and recovery, body composition, use of nutrient and herbal supplements and ergogenic aids as well as the special needs of athletes. The substances that are most abused in athletics will also be examined.
This course will provide students with the opportunity to:
45 contact hrs, 4 credits
This class is designed to teach undergraduate students to 1) gather published and unpublished sources of information and bring them to bear on scientific questions, 2) critically read scientific writing, 3) access electronic sources of information, including but not limited to internet searches, library databases, and public information and data, 4) learn the structure and functions of different components of scientific papers to effectively communicate scientific findings, 5) learn techniques for effective communication of scientific information in oral and poster presentations, 6) understand the ethical boundaries associated with scientific communication.
The class will emphasize fundamental principles of communication, presented in lecture format, and reinforced by 1) examination of writing published by professionals, 2) in-class editing of “mock” examples of papers, 3) frequent small assignments, 4) in-class discussions, 5) completion of a paper based on sampling designed and carried out by each student, 5) an oral presentation, and 6) a poster presentation.
Professor Luca Paladino
45 contact hours, 3 credits
Students will examine evidenced-based relationships between nutrition and the promotion of long-term health and well-being. They will become familiar with food-related policy and recommendations, including Dietary Guidelines, Food Labels, and evidence-based nutrition programs, and gain practical skills to make healthful dietary choices. Moreover, students will learn health promotion strategies to help influence other people’s food choices and apply these strategies to a specific modifiable chronic disease such as diabetes and heart disease