This course provides the student with a foundation in the science of human nutrition and metabolism. The research supporting direct and indirect links between nutrition and disease is introduced. Topics covered may include the biological functions and food sources of each nutrient; nutrition guidelines and standards; digestion and absorption of nutrients; nutrition throughout the lifecycle; food safety and technology; energy balance and weight management; eating disorders and disturbances; and physical activity.

This course is a survey of various diseases that have emerged as serious health problems on a global scale. Students examine the etiology, transmission, detection, treatment, and method of prevention of ancient and newer diseases that continue to pose health threats, including risks related to pandemic and endemic disease.

This course examines the integration of the human body systems. Common pathologies that interfere with normal physiological function and quality of life are examined and evidence-based practices for disease prevention and wellness are addressed. Recommended: SCI 490.

In this course, students will learn how purchasing and supply management have become increasingly visible in a world where supply is a major determinant of corporate survival and success. Supply chain performance and influences will be examined as they are not only operational and financial risks but also reputational risk. Extending the supply chain globally into emerging regions places new responsibilities on the supplier and supply, not only to monitor environmental, social, political, and security concerns, but also to influence them. Thus, students will develop a more in-depth understanding of the job of the supply manager of today as they go beyond the scope of supply chain efficiency and value for money spent to search for competitive advantage in the supply chain.