430 Jerry and Vickie Moyes College of Education HLTH 4890 - Cooperative Work Experience Credits: (1-6) Typically taught: Fall [Full Sem] Spring [Full Sem] A continuation of HLTH 2890 . May be repeated 5 times up to 6 credit hours. HLTH 4920 - Short Courses, Workshops, Institutes and Special Programs Credits: (1-4) Typically taught: As Needed Consult the semester class schedule for the current offering under this number. The specific title and credit authorized will appear on the student transcript. May be repeated 5 times up to 6 credit hours. HLTH 4990 - Senior Seminar Credits: (l) Typically taught: Fall [Full Sem] Spring [Full Sem] Summer [Full Sem] This is a capstone course of Health Promotion seniors only. Summarizes the experiences of the Health Promotion Major, addresses future alternatives and prepares students for employment now and/or graduate study. HLTH 6250 - Contemporary Health Issues of Adolescents Credits: (2) Typically taught: Fall [Online] Spring [Online] Provides professionals who work with adolescents an overview of both the school health program and health issues prevalent among teens. HLTH 6300 - Health Education in the Elementary School Credits: (2) Typically taught: Fall [Full Sem] Spring [Full Sem] Provides elementary school teachers the resources and skills needed to teach the Utah Healthy Lifestyles curriculum. Course Descriptions - NUTR NUTR 1020 LS - Science and Application of Human Nutrition Credits: (3) Typically taught: Fall [Full Sem, lst Blk, Online] Spring [Full Sem, lst Blk, Online] Summer [Full Sem, lst Blk, 2nd Blk, Online] Human nutrition is the platform to study the nature and integration of science across disciplines and in society through applied problem solving and data analysis. Nutritional balance and good health are explored in context of the levels of organization, metabolism and homeostasis, genetics and evolution, and ecological interactions. This course is taught Web enhanced. NUTR 1240 - Exploration in Culinary Art and Food Science Credits: (3) Typically taught: Fall [Full Sem] Spring [Full Sem] Sustainable ways to acquire, prepare and consume food to support a healthier individual, population, and environment are explored. Food science principles will be emphasized in the laboratory experience. NUTR 2220 - Prenatal and Infant Nutrition Credits: (2) Typically taught: Fall [Full Sem, Online] Spring [Full Sem, Online] Summer [Full Sem, Online] This course focuses on nutrition and diet as they apply to birth outcome, the maintenance of maternal health, and the growth of the infant. Breastfeeding and community programs will be discussed in support of maternal and infant health. Prerequisite: NUTR 1020 or HLTH 1020 . NUTR 2320 - Food Values, Diet Design and Health Credits: (3) Typically taught: Fall [Full Sem, Online] Spring [Full Sem, Online] Summer [Online] The relationships between dietary components and the development of chronic diseases provides the foundation for designing diets that support life-long "good health". Topics in nutrigenomics, food allergy and food technology are introduced. Prerequisite: NUTR 1020 or HLTH 1020 . This course is taught Web enhanced. NUTR 2420 - Childhood and Adolescent Nutrition Credits: (2) Typically taught: Fall [Online] Spring [Online] Summer [Online] The effects of nutrition and diet on child growth, health and behavior are explored from toddler through adolescence. The processes of growth and puberty provide the foundations for understanding nutritional support. Common nutritionally- related problems such as obesity, anemia, and eating disorders are also addressed. Prerequisite: NUTR 1020 or HLTH 1020. Weber State University 2014-2015 Catalog