UNDERGRADUATE COURSES

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Current concepts and controversies in human nutrition. Carbohydrate, protein, lipids, vitamins and minerals in nutrition; and the relation of nutrition to health throughout the life cycle. Only for students who have not taken NSC 107C1.

 

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

This course is designed for active individuals who want to build muscle, lose weight, boost energy, manage stress, and/or improve exercise performance. The most recent evidence-based sports nutrition guidelines will be reviewed; including what, when, and how much to eat for optimal sports performance. Students will create personalized meal plans that include eating before, during, and after exercise. Hydration schedules will be developed to help avoid dehydration. Additionally, students will evaluate supplements and ergogenic sports products.

Offered: Main Campus | Online Campus

Course Prerequisites: None

This course provides an introduction to the US food system and examines the relationships between food systems and nutritional science, public health, the environment, and society. Topics include food system outcomes on nutritional and ecological health, drivers of the food systems including food policy and economics, and food in communities and on tables including dietary patterns and creating healthy food environments.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Only for students who have not taken NSC 101 (Introduction to Human Nutrition). Covers the principles of human nutrition. Topics include digestion, absorption, metabolism, vitamins, minerals, life cycle nutrition and food safety.

Offered: Main Campus | Online Campus

Course Prerequisites: None

The course will introduce students to the fundamentals of fermentation - brief history, basic processes, and potential health benefits of fermented foods - placed within the context of human history, health, and nutritional sciences. Topics include methods of food preservation, the gut microbiome and chronic disease, and implications for individual and community economic security. The semester will conclude with a food case study, in which each student will create a fermented food and describe the process and critical quality controls, complete a sensory evaluation, and conduct a nutrient analysis using a USDA database.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 170C1 or NSC 101

This course will build on fundamental concepts presented in introductory nutrition courses.  Extensive practice in nutrition calculations, basic nutrition assessment, and meal planning will be utilized to apply core concepts around analyzing nutrition adequacy, food composition (macro- and micronutrient), and meal planning.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Food is a highly diversified, yet personal experience that binds all cultures. Through this course, students will experience the role of food in a variety of cultures and learn how the surrounding environment influences the tastes and flavors of a region. The course will combine assignments with readings and activities to help students begin to understand commonalities as well as diversities in cuisines and cultures. By completing assignments and activities, each student will gain an appreciation of regional crops and how they contribute to both cuisine and culture.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 170C1 or NSC 101 | ENGL 102 or ENGL 108 or 109H

This course will prepare students to critically evaluate or interpret, summarize, and communicate evidence-based scientific information in a variety of public and professional venues, including but not limited to scientific conferences, public forums (e.g., social media), food demonstrations, and the classroom.

Offered: Main Campus

Course Prerequisites: None

This course is designed to teach the fundamental concepts of precision nutrition and wellness, including the biological basis of heritability and diversity; the relationship between nutrition, lifestyle, genomics, and wellness; key concepts related to omics research; and diet-gene interactions at an individual and population level.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Qualified students working on an individual basis with professors who have agreed to supervise such work. Alternative grading: S, P, F. Course can be repeated.

Offered: Main Campus

Course Prerequisites: None. Must be active in the Honors College.

Qualified students working on an individual basis with professors who have agreed to supervise such work. Course can be repeated.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 170C1 or NSC 101

Includes the role of nutrients in human development; physiological bases for changes in nutrient requirements throughout the life cycle (pregnancy, lactation, infancy, childhood, adolescence, and aging).

Offered: Main Campus | Online Campus

Course Prerequisites: NSC 170C1 or NSC 101 | CHEM 152 or CHEM 142 | PSIO 201 or MCB 181R

Introduction to nutritional sciences and the integration of the effects of nutrients and nutritional status of metabolic and physiological functions at the cellular, tissue, organ and system level in humans as related to health and disease. Designed for nutritional sciences majors and those with a background in biological and chemical sciences.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

The application of basic nutritional principles in the selection of normal and therapeutic diets; designed for students in the health sciences.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 101 or NSC 170C1

The goal of this course is to present a systems approach to obesity prevention - i.e. understanding the complex task of trying to change the way people eat, move, and live, and sustaining those changes over time. Students will learn causes and correlates of diet, physical activity, and obesity, data and methods related to assessment of obesity, and the health and financial consequences of the obesity epidemic. They will gain insights into obesity prevention, treatment and policy approaches. Students will read peer-reviewed publications on obesity, participate in class discussion and debates, and engage in experiential activities that will reinforce learning.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 101 or NSC 170C1

The course will span basic physiology as it applies to nutrition and sport, nutrient utilization, body composition, and application of nutrition for different sports in training and competition. It will look at strategies for optimal performance in endurance, court, and power sports. Practical applications and guest lectures will be included.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 101 or NSC 170C1 | PSIO 201 (recommended)

This course is designed to build the knowledge and practical skills needed to motivate, communicate, and effect positive nutrition, physical activity, and health behavioral changes in the general population. Students will learn to create nutrition programs, perform physical fitness assessments, set realistic health goals, build rapport, and identify weight management challenges. Topics including nutrition and digestion, obesity physiology, and nutritional programming will be discussed and practiced within case studies. In addition, this course prepares students for the American Council on Exercise (ACE) Personal Training Certification Exam and the ACE Health Coach Certification Exam. Completion of these exams are optional and do not count toward the grade for this course.

NOTE: CPR certification required in order to take certification exams.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 308 | CHEM 241A | PSIO 202 (concurrent enrollment permitted)

This course will provide the foundations for applying medical nutrition therapy through the nutrition care process. The application of basic nutrition science principles in the selection of the basic appropriate medical nutrition therapies related to the nutrition care process in obesity, and enteral and parenteral nutrition will also be investigated. Development of a knowledge base through applying the appropriate Academy of Nutrition & Dietetic Association's international standardized terminology and use of medical terminology as it relates to health and disease will also be achieved.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 325 (concurrent enrollment permitted)

This lab provides students hands on experience with physical and diagnostic assessment of health status. Novice skills will be developed regarding: performing a nutrition-focused physical examination, obtaining vital skills, measurement and interpretation of anthropometric measurements, body composition; physical assessment of fluid status; obtaining and assessment of respiratory and cardiac sounds; intra- and extra-oral assessment and dysphagia screening. Students will discuss and practice skill development relating to conducting and interpreting findings from a nutrition-focused physical assessment in order to develop a nutrition care plan. The lab also provides practice with patient interviewing and counseling techniques.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 101 or NSC 170C1

This course is designed to build the knowledge and practical skills needed to motivate, communicate, and effect positive nutrition, physical activity, and health behavioral changes in the general population. Students will learn strategies for health promotion, enhancing the well-being of individuals and to facilitate the achievement of health-related goals. Topics will include health behavior science, nutrition, weight management practices, physical fitness and nutrition assessments, lifestyle modification and behavior change and effective goal setting strategies. Additionally, students will improve upon their coaching and communication skills through a variety of informal and formal writing assignments and discussions. This course prepares students for the American Council on Exercise (ACE) Health Coaching Certification Exam. NOTE: Completion of the certification exam is optional and does not count towards this course.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 351R (concurrent enrollment permitted)

Course Fee: $77

An introduction to the food study laboratory with emphasis on development of skills and observation of phenomena during food preparation. Heavy emphasis will be placed on sanitation and cleanliness. Experiments designed to complement corresponding lecture class.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: CHEM 152 or 142 | NSC 101 or NSC 170C1 | Must not have taken NSC 353 (Credit allowed for NSC 351R or NSC 353, but not both)

Scientific principles of food production, preservation, and ingredient interactions.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: Must not have taken NSC 351R (Credit allowed for NSC 351R or NSC 353, but not both)

An online course that explores basic principles of food safety and food chemistry as they relate to food preparation. The course provides students with content to help them understand topics that are important to food preparation and safety, as well as government regulations that affect food labeling and food preparation. Food safety in food preparation is foremost among them. This course will provide the background for one to become a certified food handler through the National Restaurant Association's ServSafe Program. The course also presents basic information and techniques covering food processing, food menu planning, purchasing and preparation techniques, ingredient interaction, and a basic understanding of the composition of macronutrients in food.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 351R (concurrent enrollment permitted) | NSC 358R (concurrent enrollment required)

Course Fee: $35

The Quantity Food Production Management lab provides students the hands-on experience of learning and operating quantity food production equipment and the management experience of planning, purchasing, staffing and producing a menu for a lunch operation serving 100+ meals. Students will be required to meet all dress code requirements of the production facility.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 101 or NSC 170C1 | NSC 351R (concurrent enrollment permitted) | NSC 358L (concurrent enrollment required)

Quantity food preparation and service; factors affecting food purchasing, storage, and inventory; menu planning for institutions; management of time and labor and use of institutional equipment; equipment selection and maintenance.

Offered: Main Campus

Course Prerequisites: NSC 275

This journal club style course explores emerging topics in precision nutrition and wellness by examining the latest research in gene-lifestyle/diet interactions, racial/ethnic health disparities, emerging approaches in disease prevention and wellness, understanding molecular networks that drive human diseases, and the use of biomarkers to assess current and future disease status.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Current knowledge of human nutrition and genes has created a unique opportunity to use diet and other biologically active food components in the diet to improve the quality of life of people by the prevention and treatment of human disease. Also called Nutrigenomics, the identification and understanding of how nutrients and bioactive food components interact with the genome will be discussed.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 170C1 or NSC 101

Bioactive food compounds (BAFC) are components in food that have biological activity in the body, yet have no disease associated with their absence. Food additives are usually meant to affect a food quality, but by proxy can also have biological effects on the body. These topics are covered in detail so that students are not limited to the basic 6 nutrients.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: MIC 205A or MIC 285R

Also offered as ACBS 377.

During this course, students will differentiate between allergen issues, storage issues, and harmful microbiological by-products. Also, topics such as toxins produced by bacteria, fungal toxins, seafood toxins, chemical and natural preservatives and additives will be discussed. Students will learn about the impact of the environments and processing in the formation of these toxins in raw and processed foods. Students will formulate corrective and preventive strategies to avoid harmful reactions in raw materials and finished products, mitigating risk of pathogens or other environmental factors negatively affecting the food supply. Students will examine food toxicosis in both dose-dependent and time-dependent manners as well as assess manifestations of toxicosis in order to suggest corrective measures and cures.

Offered: Main Campus

Course Prerequisites: None

Also offered as ACBS 380R

During this course, students will explore food safety and microbial contamination of food. Food safety issues including potential disease-causing microbes, spoilage microorganisms, and prevention methods for safe food will be covered for each food category: beef and pork, poultry, produce, dairy, dry food products, and seafood. Procedures to ensure the production of safe food by food type will be analyzed and applied in case studies.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None. Alternative grading: S, P, F. Course can be repeated for a maximum of 6 units.

Specialized work on an individual basis, consisting of instruction and practice in actual service in a department, program, or discipline. Teaching formats may include seminars, in-depth studies, laboratory work, and patient study.

Offered: Main Campus

Course Prerequisites: Students must be active in the Honors College

Specialized work on an individual basis, consisting of instruction and practice in actual service in a department, program, or discipline. Teaching formats may include seminars, in-depth studies, laboratory work, and patient study.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Individual or small group research under the guidance of faculty. Course can be repeated for a maximum of 6 units.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Specialized work on an individual basis, consisting of training and practice in actual service in a technical, business, or governmental establishment. Alternative grading: S, P, F. Course can be repeated.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 101 or NSC 170C1

This course offers an organized volunteer and work opportunity with oversight by the department and a classroom component. This course requires students to work on-site at an organization in their community.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

This short course will examine current, rapidly changing topics of immediate relevance to Nutritional Sciences. The topic selected will be presented from different perspectives incorporating cutting edge basic, clinical, and translational science and will provide information that addresses the prevention and treatment of a nutrition condition where appropriate.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Overview of Nutritional Science and Dietetics as a profession.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Qualified students working on an individual basis with professors who have agreed to supervise such work. Alternative grading: S, P, F. Course can be repeated.

Offered: Main Campus

Course Prerequisites: Student must be active in the Honors College

Qualified students working on an individual basis with professors who have agreed to supervise such work. Course can be repeated.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: CHEM 241A | PSIO 380 or PSIO 202 | NSC 308 | BIOC 384 or BIOC 385 (concurrent enrollment permitted)

Structure and function of nutrients; digestion and metabolism of proteins, carbohydrates, lipids, vitamins and minerals; energy and maintenance of cellular functions; nutritional ecology of monogastrics and ruminants; elements of gene regulation; nutritional and hormonal influences on gene expression.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 308 | PSIO 202 or PSIO 380 | Must not have taken NSC 310

It is well established that diet plays a significant role in disease treatment and prevention. This course will review pathophysiology of nutrition-related diseases, including corresponding nutrition and other lifestyle prevention and intervention strategies. Emphasis will be placed on practical application of nutrition therapy as it applies to health and wellness professionals. Basic behavior change strategies to promote healthy lifestyle choices will also be discussed. This course is for students pursuing non-dietetics health and wellness professions, and is open to Nutritional Sciences majors in the Nutrition option.

Offered: Main Campus | Online Campus | Yuma Campus | Co-convened with NSC 515L.

Course Prerequisites: NSC 315 | 415R or 515R (concurrent enrollment required)

NSC 415/515 Lab will use nutritional science and physiology to focus on sport-specific menu and food needs for athletes. Content will include menu development and analysis of various menus, recipes, and cookbooks designed for athletes. This will encompass designing specific food products and menus that are appropriate for specific sport activities that have special nutritional challenges during training and competition. This course will also include training on dietary and body composition assessment tools, allowing students to use that knowledge while assessing both body composition and food intake of an athlete.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 315 | NSC 415 or NSC 515L (concurrent enrollment required)

NSC 415R/515R will use nutritional science and physiology to focus on sport-specific competition and training nutritional challenges and issues. Content will include the nutritional and physiological requirements of various sports; sport-specific cultural influences that affect attitudes towards nutrition; and nutritional challenges faced by athletes training and competing in different sports. This course will also include a review of dietary intake methodologies; body composition assessment; diet analysis; and training table and residence hall menu development and assessment.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 325 (must be completed prior to enrollment)

Application of counseling and learning theories with individuals and groups in clinical and community settings. Includes discussion and experience in interviewing, counseling, dietary assessment methodology, learning activities, evaluation, and documentation.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: PSIO 202 | NSC 325 | BIOC 384 or BIOC 385 (concurrent enrollment permitted)

This class, the second in the clinical nutrition series, will build upon the Foundations in Medical Nutrition Therapy (NSC 325) course. The application of basic nutrition science principles in the selection of the appropriate medical nutrition therapies related to the nutrition care process and cardiovascular, pulmonary, endocrine, and gastrointestinal disorders will be investigated. Continued development of knowledge and skills through applying the appropriate Academy of Nutrition & Dietetic Association's (AND) international standardized terminology and the use of medical terminology as it relates to health, disease, and MNT will also be achieved.

Offered: Main Campus | Co-convened with NSC 530L.

Course Prerequisites: None

Also offered as MIC 430L. Home department: School of Animal & Comparative Biomedical Sciences.

This course is designed to provide students with the opportunity to pursue advanced techniques related to food science and food microbiology. These laboratory techniques will enable students to objectively evaluate food qualities, microbial activity, and sensory attributes. The class will begin with classroom instruction and lab exercises covering the principles of advanced food microbiology and food chemistry as well as lab principles, procedures, and practices. It will provide an understanding of food processing, whether it be thermal, dehydration, low water activity (aw), or acidification and the controls of the process that make the product safe, such as temperature, pH, moisture content, aw, or a combination. The interactions between microorganisms and process variables will be used to confirm the commercial safety of the food. Additionally, the students will gain an understanding of the importance of shelf-life on marketability and also how packaging and ingredient options play a role in improving texture and flavor as well as microbial stability during storage. After basic lab exercises to reinforce initial lecture content are covered, students will form groups of two or three to develop a project to pursue for their lab work for the rest of the course. They will develop a product, analyze it for quality attributes and microbial activity during storage, and determine its shelf-life. The product should also have market appeal.

 

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 425

This class, the last in the clinical nutrition series, will build upon the knowledge and skills related to the nutrition care process obtained in the Medical Nutrition Therapy I (NSC 425) course. The application of basic nutrition science principles in the selection of the appropriate medical nutrition therapies related to the nutrition care process and renal, neurology, cancer, hypermetabolism / critical care, and immune disorders will be investigated. Continued development of knowledge and skills through applying the appropriate Academy of Nutrition & Dietetic Association's (AND) international standardized terminology and the use of medical terminology as it relates to health, disease, and MNT in advanced clinical scenarios will also be achieved.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: NSC 301

This course is an in-depth look at how the RD/nutritionist works in the community, by providing hands-on experience in teaching nutrition in a community setting. The course will cover areas such as determining needs for nutrition education, public policy, various nutrition programs, funding and grant writing, and communication skills needed for various audiences.

Offered: Main Campus | Online Campus | Yuma Campus | Co-convened with NSC 545

Course Prerequisites: NSC 101 or NSC 170C1 | PSIO 202 or PSIO 380

This course explores the theoretical and applied aspects of body composition assessment methods. Students will learn about the limitations and usefulness of laboratory and field methods of assessing body composition in healthy, clinical, and athletic population subgroups. The considerations for application of body composition assessment in growth, development, and aging will be addressed. Students will learn to perform basic anthropometric measures and compute reliability. Students will practice critically evaluating current research related to body composition assessment in a variety of subpopulations.

Offered: Study Abroad

Course Prerequisites: NSC 101 (recommended)

The Mediterranean dietary pattern has a well-established beneficial role in health promotion. Epidemiological studies reveal the protective role of adherence to this pattern on overall cancer incidence and mortality, prevention of obesity, type II diabetes, and cardiovascular diseases. On November 17, 2010, UNESCO recognized this diet pattern as an Intangible Cultural Heritage of Italy, Greece, Spain and Morocco, thus recognizing this Mediterranean component of life style as a contribution to the world. Objectives of this Summer Program include: 1) Provide students with information about the health benefits of foods associated with a Mediterranean diet and for the prevention of chronic diseases; 2) Review and discuss the influence of bioactive compounds present in Mediterranean foods on metabolic pathways; 3) Provide students with an opportunity to learn about the food industry in Italy and Mediterranean area; 4) Acquire hands-on experience with food preparation; 5) Experience the cultural diversity of Italy and influence of Mediterranean culture.

Offered: Main Campus

Course Prerequisites: NSC 358R | NSC 358L

Organization and management of food service systems; responsibilities of management for leadership, sanitation, maintenance, and care of food service plant and its equipment.

Offered: Main Campus | Online Campus | Co-convened with NSC 575

Course Prerequisites: NSC 101 or NSC 170C1 | BIOC 384 or BIOC 385 or BIOC 462A | MCB 181R (recommended) | MCB 181L (recommended) | BIOC 460 (recommended) | NSC 308 (recommended) | MATH 112 (recommended)

Nutrigenomics is the application of genomics to human nutrition. This online course will explore relevant technologies, genetics, and nutrition. Designed by researchers in colleges and centers of excellence, it will be continually updated with the latest information.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Specialized work on an individual basis, consisting of instruction and practice in actual service in a department, program, or discipline. Teaching formats may include seminars, in-depth studies, laboratory work and patient study. Alternative grading: S, P, F. Course can be repeated for a maximum of 6 units.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Individual or small group research under the guidance of faculty.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Specialized work on an individual basis, consisting of training and practice in actual service in a technical business, or governmental establishment. Alternative grading: S, P, F. Course can be repeated a maximum of 1 time.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: For senior dietetic majors only.

The purpose of this course is to prepare senior Dietetic majors for the Dietetic Internship. Students will learn about the Dietetic Internship application process and what to expect during the supervised practice experience.

Offered: Main Campus

Course Prerequisites: NSC 415R | NSC 415L

The NSC Applied Sports Nutrition Workshop will provide students with the opportunity for hands-on experiential learning in the field of Sports Nutrition. Sports Nutrition students will learn to conduct dietary intake assessments; practice menu development for athlete training tables, create recipe nutrient analyses, and observe University athlete training tables; create sports nutrition cooking demonstrations and nutrition education materials/presentations for athletes; learn and practice body composition assessment and analysis techniques; and observe athletes during training to better understand the physical demands of various sports. The program instructor and rotation leaders work closely with student participants to develop sports nutrition skill sets to complement career aspirations within the sports and fitness nutrition industry.

Offered: Main Campus

Course Prerequisites: NSC 325 | NSC 395A

This course requires students to work on-site at an organization in their community. The NSC Medical Nutrition Therapy (MNT) Workshop will provide students with the opportunity for hands-on experiential learning in the field of MNT. Students will be assigned a variety of hands-on patient or client activities throughout the semester to strengthen their skills in applying MNT principles, developing competency to complete a comprehensive nutrition-focused physical assessment, strengthening communication and collaboration strategies, strengthening research skills related to research methodology, and interpreting of research literature and integration of research principles into evidence-based MNT practice. Students will meet weekly throughout the semester to review their patient interactions and nutrition care plan with the Instructor. Students will also participate in monthly patient care rounds where they will be required to present or describe their patient/client interactions related to that month. Students will also participate in journal club monthly to review and discuss assigned journal articles on MNT relevant topics. Students will also participate in 1 group community presentation during the semester. Students will be required to sign a Health Insurance Portability and Accountability (HIPAA) agreement.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

An in-depth exploration and understanding of the "body positive" concept. Many people today struggle with body dissatisfaction and eating-related problems. This course explores the complex reasons why the struggle with body image is so prevalent, and how this can be challenged. This class is designed to improve on the overall quality of compassionate health care that can be provided, through professional development and personal growth. This unique opportunity offers a weekly class encouraging shared ideas about health, beauty, identity, and diversity, along with a hands-on experiential out-of-classroom component for learning.

Offered: Main Campus

Course Prerequisites: Senior standing required.

A culminating experience for majors involving a substantive project that demonstrates a synthesis of learning accumulated in the major, including broadly comprehensive knowledge of the discipline and its methodologies.

Offered: Main Campus

Course Prerequisites: Student must be active in the Honors College.

An honors thesis is required of all the students graduating with honors. Students ordinarily sign up for this course as a two-semester sequence. The first semester the student performs research under the supervision of a faculty member; the second semester the student writes an honors thesis. Course can be repeated for a maximum of 9 units.

Offered: Main Campus | Online Campus | Yuma Campus

Course Prerequisites: None

Qualified students working on an individual basis with professors who have agreed to supervise such work. Alternative Grading: S, P, F. Course can be repeated.

Offered: Main Campus

Course Prerequisites: Student must be active in the Honors College.

Qualified students working on an individual basis with professors who have agreed to supervise such work. Course can be repeated for a maximum of 12 units.