University General Course Catalog 2022-2023 
    
    Jun 16, 2024  
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8. Course Descriptions

Note: Sequencing rules in effect for many Math courses prohibit students from earning credit for a lower numbered Math course after receiving credit for a higher numbered Math course. Sequencing rules are included in the course descriptions of applicable courses.
 

Nursing
  

  • NURS 798 - Research Project

    (1 to 3 units)
    Maximum units a student may earn: 3

    Prerequisite(s): Admission to an OSN graduate program.

    Grading Basis: Graded
    Offered: Every Fall and Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. participate in a research study led by a scholar.
    2. develop a health promotion project for a community or healthcare agency.
    3. create an educational program for a health care problem.
    4. perform a community assessment for health development.
    5. develop a commendable project as determined by the Graduate Scholarship Committee.


    Click here for course scheduling information. | Check course textbook information
  

  • NURS 899 - Graduate Advisement

    (1 to 4 units)
    Provides access to faculty for continued consultation and advisement. Credits may not be applied to any degree requirements. Limited to 8 credits (2 semester) enrollment. For non-thesis master’s degree students only.

    Maximum units a student may earn: 8

    Grading Basis: Satisfactory/Unsatisfactory
    Offered: Every Fall and Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:


    Click here for course scheduling information. | Check course textbook information

Nutrition
  

  • NUTR 121 - Human Nutrition

    (3 units) CO4L
    Principles of nutrition and their application to well balanced diets. Four laboratory sessions are included each semester.

    Prerequisite(s): MATH 120  or Corequisite. Corequisite(s): MATH 126  or higher.

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Fall and Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. identify and summarize, through performance on examinations, or verbally when called upon, scientifically based nutrition principles important to the prevention of chronic disease.
    2. identify and summarize, through performance on examinations or verbally when called upon, the regulatory issues that impact the vitamin/mineral supplementation and food safety industry and overall public safety.
    3. prepare and successfully write laboratory reports which integrate the scientific method and nutrition.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 205 - Sports Nutrition: Exercise and Performance

    (3 units)
    Discussion of nutrient use and requirements with the increased demand of exercise and sports activities and discussion of ways to meet these demands.

    Prerequisite(s): NUTR 121 .

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. identify and summarize scientifically based nutrition principles important to sports performance, health, and wellness.
    2. utilize science-based evidence to create personal vitamin/mineral/nutrition supplementation plans to improve/enhance sports performance.
    3. design a personal fitness program to enhance their personal health and wellness.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 210 - World Cuisine

    (1 to 3 units)
    Introduction to a local cuisine in a kitchen setting. Preparations of dishes and proper cooking techniques are taught. Readings and lectures on local food culture support the cooking instruction.

    Maximum units a student may earn: 3

    Grading Basis: Graded
    Offered: Every Fall, Spring, and Summer

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. identify ingredients, equipment and preparation techniques that are characteristic of the local cuisine.
    2. provide an overview of the local diet, paying special attention to prominent food combinations and the seasonality of ingredients.
    3. prepare the dishes covered in class independently.
    4. compare and contrast local eating customs and etiquette with one’s own cultural food habits.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 220 - Food Service Systems Management

    (3 units)
    Organization and operation of food services; management principles; food, facility and employee safety and sanitation; menu and recipe development; cost control.

    Maximum units a student may earn: 3

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. distinguish between the various types of foodservice systems and indicate the settings in which they are used.
    2. detail the components of a comprehensive food safety program within a foodservice.
    3. identify the standards of facility safety, sanitation and maintenance within a foodservice.
    4. explore industrial foodservice equipment and analyze how equipment and other factors influence facility layout and design.
    5. examine the basic foodservice management principles, including communication, leadership, marketing and finance.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 221 - Quantity Food Purchasing

    (3 units)
    Basics of food composition, preparation and production for food service systems; principles of cooking and ingredient use; food procurement, purchasing, receiving, storage and inventory.

    Maximum units a student may earn: 3

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Laboratory/Studio: 1
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. evaluate food composition and food quality for product selection in a foodservice and prepare a product specification.
    2. ascertain the basics of food preparation, cooking and presentation in a foodservice.
    3. identify and outline appropriate food products needed to meet specific quantity production needs.
    4. explain the various processes of food procurement, including purchasing, receiving, storage and inventory control.
    5. identify various types of menus and explore standardized recipes used in foodservice.
    6. plan a foodservice menu that coordinates food quality and cost while considering the appropriate cultural, nutritional and therapeutic aspects.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 223 - Principles of Nutrition

    (3 units) CO4
    Nutrient functions and basis for nutrient requirements at the cellular level.

    Prerequisite(s): CHEM 121A  and CHEM 121L .

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Fall, Spring, and Summer

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. identify and summarize through performance on examinations, or verbally when called upon, scientifically based nutrition and physiological principles important to the prevention of chronic disease.
    2. identify and summarize, through performance on examinations, verbally when called upon, and performance on assignments, the regulatory issues that impact the vitamin/mineral supplementation and food safety industry and relate these issues to overall public safety/health.
    3. successfully utilize nutrient database software for dietary assessment by successfully completing a prospective dietary analysis of nutrient intake.
    4. successfully assess the nutritional status of an individual integrating health and chronic disease history, dietary data, knowledge of physiological consequences of nutritional issues and communicate it effectively in a written report.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 271 - Introduction to Nutrition and Dietetics

    (1 unit)
    Introduction to the profession of dietetics, educational preparation, professional opportunities, historical perspective.

    Maximum units a student may earn: 1

    Grading Basis: Graded
    Units of Lecture: 1
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. identify the requirements and training needed for a credentialed dietetic professional.
    2. explain the origination, purpose and content of the Code of Ethics for the Nutrition and Dietetics Profession.
    3. describe the characteristics of different dietetic specialties and practice settings.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 325 - Food and Culture

    (3 units) CO10, CO11
    Determinants of food choices and the meaning of food in the context of various cultures, as they contribute to the establishment of a cultural identity.

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Fall and Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. identify to which foods and food choices and the interrelations within their history, values, politics, economy, beliefs and practices that contribute to cultural identity.
    2. describe how health is influenced by food selection and dietary practices and the role of foods as medicine as defined by race, ethnicity, gender, social class and religion.
    3. identify how food choices have been influenced by food preparation and food safety practices and the differences among diverse cultural groups.
    4. describe the roles food play in various ethnic, religious and regional groups found throughout the world and transition to the United States.
    5. predict and evaluate how cultures are similar, different, and unique, through foods and food choices around the world.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 326 - Principles of Food Science

    (3 units)
    Concentration on the selection of foods and the chemical and physical properties of food that affect their preparation and acceptability.

    Maximum units a student may earn: 3

    Prerequisite(s): CHEM 121A  and CHEM 121L ; CHEM 220A  or CHEM 241  or CHEM 341 .

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Laboratory/Studio: 1
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. review the fundamentals of the food industry and explore how food is processed and developed for convenience, nutrition and safety.
    2. identify the reasons behind food deterioration and spoilage and describe the basic methods used to preserve foods.
    3. examine the fundamental molecules that provide the structure, function and chemical/physical properties of foods.
    4. describe functional properties of foods and examine how foods are transformed under certain conditions.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 370 - Nutrition in the Life Cycle

    (3 units)
    Relationship between nutrient needs, development and feeding practices throughout life cycle: pregnancy and lactation, infancy, childhood, adolescence, and late life.

    Prerequisite(s): NUTR 223 .

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. locate, understand and apply established nutrition guidelines to a professional practice scenario.
    2. implement evidence-based nutrition recommendations for different stages of the life cycle.
    3. effectively participate in a group presentation for assigned case scenarios involving nutrition needs and recommendations for patients.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 400 - Special Problems

    (1 to 5 units)
    Individual study or research in nutrition.

    Maximum units a student may earn: 10

    Grading Basis: Graded
    Offered: Every Fall, Spring, and Summer

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. develop and execute plan of scholarly actvities that will advance their own discipline-specific knowledge and/or skills.
    2. effectively evaluate the extent to which their scholarly actvities resulted in the desired outcomes.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 409 - Epigenetics, Sport and Nutrition

    (3 units)
    This course is designed to teach basic science behind nutrition- and exercise-induced changes in physiology as they relate to epigenetic modifications.

    Prerequisite(s): BIOL 190A ; CHEM 122A  and CHEM 122L ; NUTR 121  or NUTR 223 . Corequisite(s): BCH 400 . 

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Discussion/Recitation: 1
    Offered: Every Fall - Odd Years

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. critically evaluate scientific literature.
    2. demonstrate understanding of basic concepts related to epigenetics, nutri-epigenomics and exercise epigenetics.
    3. interpret next generation sequencing data.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 410 - Nutrition and Dietetic Practice

    (2 units)
    Examination of standards, norms, and contemporary issues of the nutrition and dietetic profession with a focus on career readiness.

    Maximum units a student may earn: 2

    Prerequisite(s): NUTR 271  ; Senior standing. Co-requisite(s): NUTR 426  .

    Grading Basis: Graded
    Units of Lecture: 2
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. describe the educational requirements; credentialing and licensing processes; scope of practice; and standards of professional performance for nutrition and dietetic technicians registered (NDTR) and registered dietitian nutritionists (RDN).
    2. explain the mission, structure, function, governance and authority of the Academy of Nutrition and Dietetics.
    3. communicate the importance of professionalism and interprofessionalism in the context of nutrition and dietetic practice.
    4. develop application materials for supervised practice, graduate school and/or professional employment.
    5. analyze contemporary policy issues of the nutrition and dietetic profession and discuss the use of advocacy to advance dietetic practice.
    6. describe the relevance of precepting and mentorship to the nutrition and dietetic profession.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 424 - Food and Nutrition Toxicology

    (3 units)
    Physiological and metabolic principles of action of toxicants found in foods. Selective toxicity and detoxification mechanisms and food safety assessment techniques will be stressed.

    Prerequisite(s): BCH 400 ; NUTR 223 .

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Spring - Even Years

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. describe the principles of concentration (dose)-response relationship (dose makes the poison).
    2. describe the common adverse effects of selected toxicants and their mechanisms of action.
    3. describe the processes involved in absorption, distribution, metabolism and excretion of food toxicants, including the toxicokinectic behavior of toxicants.
    4. describe the role of epidemiology and animal studies for the identification of toxicants or carcinogens in humans.
    5. demonstrate an understanding of the factors which underlie species differences in response to potential toxicants.
    6. describe methods for evaluating the hazards associated with exposure to food toxicants.
    7. describe the fundamental mechanisms responsible for various types of toxicant and nutrient interactions.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 426 - Medical Nutr Therapy I

    (3 units)
    Modification of the normal diet for the prevention and treatment of diseases.

    Prerequisite(s): BIOL 223A  and BIOL 223L ; BIOL 224A  and BIOL 224L ; NUTR 223 ; Senior standing.

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Laboratory/Studio: 1
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. identify nutrition-related problems and determine appropriate nutrition interventions relevant to medical nutrition therapy, disease prevention and health care promotion.
    2. demonstrate their knowledge and skills developed in previous core and major classes is by completion of tests and assignments.
    3. participate in an oral group case study presentations and workgroup reports requiring the practical application of medical nutrition therapy principles for hospitalized and ambulatory patients.
    4. identify the Academy of Nutrition and Dietetics nutrition care process steps in developing patient care plans.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 427 - Medical Nutrition Therapy II

    (3 units)
    Modification of the normal diet for the prevention and treatment of diseases.

    Prerequisite(s): NUTR 426 ; Senior standing.

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Laboratory/Studio: 1
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. prepare and participate in an oral group presentation involving medical nutrition therapy for a hospitalized patient.
    2. able to use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions, including medical nutrition therapy, disease prevention and health promotion.
    3. identify and understand evidence-based nutrition recommendations for patient care.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 452 - Advanced Nutrition

    (4 units)
    Examination of physiologic/biochemical functions of major nutrients.

    Prerequisite(s): CHEM 122A  and CHEM 122L ; CHEM 220A  or CHEM 241  or CHEM 341 ; NUTR 223 ; BCH 400 .

    Grading Basis: Graded
    Units of Lecture: 4
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. recall the mechanisms of digestion and absorption for each nutrient.
    2. identify the role of each nutrient in their respective metabolic pathway.
    3. describe and recognize deficiency and toxicity symptoms associated with each nutrient.
    4. Students will specify the recommended requirements for each nutrient.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 460 - Nutrition Education and Counseling

    (3 units)
    Effective written and oral communication skills for nutrition education and nutrition counseling using evidence-based theories and methods.

    Maximum units a student may earn: 3

    Prerequisites: NUTR 223  ; NUTR 370  ; NUTR 426  .

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Laboratory/Studio: 1
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. characterize the relevant theories and models that pertain to achieving and sustaining behavior change for improved nutritional health.
    2. recognize and demonstrate professionalism and ethical conduct in nutrition counseling and education.
    3. develop a nutrition care plan for nutrition counseling sessions. prepare and use written materials to effectively convey nutrition information.
    4. practice techniques to effectively interview and counsel clients/patients. that reflect the needs and characteristics of culturally diverse individuals and groups.
    5. evaluate the effectiveness of nutrition counseling and education sessions.
    6. recall the basics of insurance billing and coding; recognize the reimbursable services and how reimbursement is obtained.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 470 - Community Nutrition

    (3 units)
    Programs, policy, nutrition assessment, planning and evaluation in the community setting.

    Maximum units a student may earn: 3

    Prerequisite(s): NUTR 370 .

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. describe the roles, responsibilities and work settings of community nutrition professionals.
    2. explain how to assess the nutrition needs of individuals and communities.
    3. explain how federal nutrition programs meet the unique needs of individuals across the lifespan with particular emphasis on food insecurity.
    4. evaluate the role of environment, food and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups.
    5. demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public.
    6. explain the impact of a policy position on dietetics practice.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 471 - Applied Community Nutrition

    (1 unit) CO14
    Contribute to the nutritional health of the local community through service learning.

    Prerequisite(s): NUTR 470 .

    Grading Basis: Graded
    Units of Internship/Practicum: 1
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. apply their knowledge about human nutrition needs across the lifespan in the development, delivery, and/or evaluation of services and programs in a community setting.
    2. apply their knowledge of the relationship between nutritional health and cultural, socio-economic, educational, and lifestyle characteristics - in the development, delivery and/or evaluation of services and programs in a community setting.
    3. effectively explain the impact of a relevant local, state and/or federal nutrition policy on select services and programs in a community setting.
    4. exhibit behavior consistent with professional standards in a community setting.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 485 - Nutrition Research and Contemporary Issues

    (3 units) CO12, CO13, CO14
    Examination of the scientific method and its application to the study of nutrition-based research questions - including standards of responsible research conduct and evidence-based practice.

    Maximum units a student may earn: 3

    Prerequisite(s): General Education courses (CO1-CO3) completed; at least 3 courses from CO4-CO8 completed; Junior or Senior standing; NUTR 223 ; NUTR 370 ; Co-requisite: BCH 400 .

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. synthesize and critically-evaluate nutrition research (CO13).
    2. use information technologies to locate and apply evidence-based guidelines and protocols.
    3. apply ethical principles in the conduct of research and to recognize research misconduct (CO12).
    4. effectively complete a substantial writing assignment that demands synthesis and integration of nutrition knowledge and research principles (CO14).


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 600 - Special Problems

    (1 to 5 units)
    Individual study or research in nutrition.

    Maximum units a student may earn: 10

    Grading Basis: Graded
    Offered: Every Fall, Spring, and Summer

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. develop and execute plan of scholarly actvities that will advance their own discipline-specific knowledge and/or skills.
    2. effectively evaluate the extent to which their scholarly actvities resulted in the desired outcomes.
    3. effectively and professionally present the results of their scholarly activities in written or oral format.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 609 - Epigenetics, Sport and Nutrition

    (3 units)
    This course is designed to teach basic science behind nutrition- and exercise-induced changes in physiology as they relate to epigenetic modifications.

    Prerequisite(s): BCH 600  or equivalent.

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Discussion/Recitation: 1
    Offered: Every Fall - Odd Years

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. critically evaluate scientific literature.
    2. demonstrate understanding of basic concepts related to epigenetics, nutri-epigenomics and exercise epigenetics.
    3. interpret next generation sequencing data.
    4. communicate topics in epigenetics, nutrition, and exercise to colleagues within their respective fields.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 624 - Food and Nutrition Toxicology

    (3 units)
    Physiological and metabolic principles of action of toxicants found in foods. Selective toxicity and detoxification mechanisms and food safety assessment techniques will be stressed.

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Spring - Even Years

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. describe the principles of concentration (dose)-response relationship (dose makes the poison).
    2. describe the common adverse effects of selected toxicants and their mechanisms of action.
    3. describe the processes involved in absorption, distribution, metabolism and excretion of food toxicants, including the toxicokinectic behavior of toxicants.
    4. describe the role of epidemiology and animal studies for the identification of toxicants or carcinogens in humans.
    5. demonstrate an understanding of the factors which underlie species differences in response to potential toxicants.
    6. describe methods for evaluating the hazards associated with exposure to food toxicants.
    7. describe the fundamental mechanisms responsible for various types of toxicant and nutrient interactions.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 626 - Medical Nutr Therapy I

    (3 units)
    Modification of the normal diet for the prevention and treatment of diseases.

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Laboratory/Studio: 1
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. identify nutrition-related problems and determine appropriate nutrition interventions relevant to medical nutrition therapy, disease prevention and health care promotion.
    2. demonstrate their knowledge and skills developed in previous core and major classes is by completion of tests and assignments.
    3. participate in an oral group case study presentations and workgroup reports requiring the practical application of medical nutrition therapy principles for hospitalized and ambulatory patients.
    4. identify the Academy of Nutrition and Dietetics nutrition care process steps in developing patient care plans.
    5. prepare and give an evidence-based oral presentation related to the practice of medical nutrition therapy.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 627 - Medical Nutrition Therapy II

    (3 units)
    Modification of the normal diet for the prevention and treatment of diseases.

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Laboratory/Studio: 1
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. prepare and give an evidenced-based oral presentation related to the practice of medical nutrition therapy.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 652 - Advanced Nutrition

    (4 units)
    Examination of physiologic/biochemical functions of major nutrients.

    Grading Basis: Graded
    Units of Lecture: 4
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. recall the mechanisms of digestion and absorption for each nutrient.
    2. identify the role of each nutrient in their respective metabolic pathway.
    3. describe and recognize deficiency and toxicity symptoms associated with each nutrient.
    4. specify the recommended requirements for each nutrient.
    5. integrate, synthesize and analyze advanced nutrition knowledge, which will be demonstrated by effective oral communication.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 670 - Community Nutrition

    (3 units)
    Programs, policy, nutrition assessment, planning and evaluation in the community setting.

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. describe the roles, responsibilities and work settings of community nutrition professionals.
    2. explain how to assess the nutrition needs of individuals and communities.
    3. explain how federal nutrition programs meet the unique needs of individuals across the lifespan with particular emphasis on food insecurity.
    4. evaluate the role of environment, food and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups.
    5. demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public.
    6. explain the impact of a policy position on dietetics practice.
    7. demonstrate an advanced ability to assess the nutrition needs of a specified community.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 671 - Applied Community Nutrition

    (1 unit)
    Contribute to the nutritional health of the local community through service learning.

    Prerequisite(s): NUTR 670 .

    Grading Basis: Graded
    Units of Internship/Practicum: 1
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. apply their knowledge about human nutrition needs across the lifespan in the development, delivery, and/or evaluation of services and programs in a community setting.
    2. apply their knowledge of the relationship between nutritional health and cultural, socio-economic, educational, and lifestyle characteristics - in the development, delivery and/or evaluation of services and programs in a community setting.
    3. effectively explain the impact of a relevant local, state and/or federal nutrition policy on select services and programs in a community setting.
    4. exhibit behavior consistent with professional standards in a community setting.
    5. develop and effectively defend a policy position that may serve to enhance the effectiveness of a nutrition service or program in the community setting.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 685 - Nutrition Research and Contemporary Issues

    (3 units)
    Examination of the scientific method and its application to the study of nutrition-based research questions - including standards of responsible research conduct and evidence-based practice.

    Maximum units a student may earn: 3

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. synthesize and critically-evaluate nutrition research.
    2. use information technologies to locate and apply evidence-based guidelines and protocols.
    3. apply ethical principles in the conduct of research and to recognize research misconduct.
    4. effectively complete a substantial writing assignment that demands synthesis and integration of nutrition knowledge and research principles.
    5. prepare and present (in oral form) an effective synthesis of a research proposal.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 700 - Independent Study

    (1 to 3 units)
    Maximum units a student may earn: 3

    Grading Basis: Graded
    Units of Independent Study: X
    Offered: Every Fall, Spring, and Summer

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. develop and execute plan of scholarly actvities that will advance their own discipline-specific knowledge and/or skills.
    2. effectively evaluate the extent to which their scholarly actvities resulted in the desired outcomes.
    3. effectively and professionally present the results of their scholarly activities in written or oral format.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 725 - Nutrition and Health

    (3 units)
    Nutrition in various disease states. Focuses on research studies and methodology in the current literature.

    Maximum units a student may earn: 3

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Fall - Even Years

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. interpret, analyze, and critically evaluate nutrition and health research.
    2. delineate relationships among food and nutrient intakes and chronic diseases, and dietary patterns and chronic diseases.
    3. prepare and present (in oral form) an effective synthesis of a current nutrition and health topic.
    4. effectively complete a critical review assignment in a nutrition and health topic.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 726 - Seminar in Nutrition

    (1 to 2 units)
    An examination of current nutrition issues and research foci.

    Maximum units a student may earn: 3

    Grading Basis: Graded
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. interpret, analyze and critique current research that relates to a specified nutrition topic.
    2. prepare and deliver an effective oral presentation appropriate for a scientific audience.
    3. develop effective visual aids suitable for an oral presentation provided to a scientific audience.
    4. demonstrate professional behavior during a scientific presentation.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 727 - Nutrition Practicum

    (1 to 6 units)
    Selected clinical nutrition experiences with faculty guidance and supervision.

    Maximum units a student may earn: 6

    Grading Basis: Graded
    Offered: Every Fall and Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. identify and summarize, through rated performance on medical charting, verbally when called upon, and performance on assignments, scientifically based nutrition and physiological principles important to the prevention of chronic disease and treatment of medical diseases.
    2. demonstrate mastery all supervised practice competencies put for by The Accreditation Council for Nutrition and Dietetics (ACEND) through supervised training experiences in which performance must be rated a minimum of “3=average” or “4-above average” on all evaluations conducted by preceptors.
    3. demonstrate preparedness for entry-level dietetic positions through the successful completion of the “Registration for Dietitians” on the first attempt.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 730 - Macronutrients

    (3 units)
    In-depth review of current research on the functions of macronutrients. Stresses physiologic and biochemical concepts that underlie the metabolic and nutritional relationships of macronutrients.

    Prerequisite(s): BCH 400  or NUTR 452 /NUTR 652 .

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Spring - Odd Years

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. synthesize accurate and comprehensive understanding of mammalian macronutrient and energy metabolism, including health consequences.
    2. analyze and critique research methodologies in macronutrient and energy metabolism.
    3. practice effective written communication and other key habits of thinking need by nutritional scientists.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 732 - Nutrition Assessment Techniques

    (3 units)
    Study of dietary, clinical, biochemical and anthropometric evaluation of nutritional status. Analysis/interpretation of human and animal experiments.

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Laboratory/Studio: 1
    Offered: Every Fall - Even Years

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. identify and describe nutrition assessment, monitoring and evaluation domains in the context of the nutrition care process.
    2. effectively select the most appropriate methods for nutrition assessment in research, community and clinical environments given the purpose and patient/population characteristics.
    3. perform and interpret a computerized dietary analysis while applying appropriate standards of nutrient intakes.
    4. demonstrate correct producres for select anthropometric methods in both children and adults and to interpret results.
    5. correctly interpret select biochemical markers of nutritional status.
    6. correctly perform a nutrition-focused physical exam; and to interpret the results.
    7. effectively identify the strengths and limitations of novel nutrition assessment techniques and approaches as descrbed in the scholarly literature.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 735 - Micronutrients

    (3 units)
    Metabolism of micronutrients: absorption, transport, storage, interactions and excretion; historical perspectives, dietary requirements, effects of excesses and deficiencies, role in health and disease.

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Spring - Even Years

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. provide detail information on the structure, function, digestion, transport, storage, and utilization of key vitamins and minerals.
    2. distinguish the metabolic pathways in which the key vitamins an minerals are required and to explain the interrelationships among such nutrients.
    3. describe the physiological basis of the key vitamin and mineral deficiencies and excesses.
    4. develop a thorough understanding of the key vitamin and minerals by organizing and presenting an oral presentation to a group of peers in a logical, sequential and professional manner.
    5. interpret data and to assess the “scientific worth” of nutrition related research articles in scholarly scientific publications.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 796 - Professional Paper

    (3 units)
    Required of all students who wish to earn a M.S. in nutrition using the Plan B option.

    Grading Basis: Satisfactory/Unsatisfactory
    Units of Independent Study: 3
    Offered: Every Fall and Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. formulate a question or identify an area of inquiry that is significant and timely.
    2. analyze and synthesize a body of literature to address a question or area of inquiry.
    3. prepare a written document that effectively articulates the results and implications of a comprehensive analysis and synthesis of scholarly literature.
    4. effectively present and defend the findings of their professional paper.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 797 - Thesis

    (1 to 6 units)
    Grading Basis: Graded
    Units of Independent Study: X
    Offered: Every Fall and Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. formulate a question or identify an area of inquiry that is significant and timely.
    2. effectively plan and conduct a research study.
    3. prepare a written document that effectively articulates the results and implications of a research study.
    4. effectively present and defend the findings and implications of a research study.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 799 - Dissertation

    (1 to 24 units)
    Grading Basis: Graded
    Units of Independent Study: X
    Offered: Every Fall and Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. formulate an original question or identify an area of inquiry that is significant and timely.
    2. effectively plan and conduct a research study with minimal supervision.
    3. prepare a written document that effectively articulates the results and implications of a research study.
    4. effectively present and defend the findings and implications of a research study.


    Click here for course scheduling information. | Check course textbook information
  

  • NUTR 899 - Graduate Advisement

    (1 to 4 units)
    Provides access to faculty for continued consultation and advisement. No grade is filed and credits may not be applied to any degree requirements. Limited to 8 credits (2 semester) enrollment. For non-thesis master’s degree students only.

    Maximum units a student may earn: 8

    Grading Basis: Satisfactory/Unsatisfactory
    Units of Independent Study: X
    Offered: Every Fall and Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:


    Click here for course scheduling information. | Check course textbook information

Obstetrics and Gynecology
  
  
  
  
  
  

  • OBGY 661QM - Maternal Fetal Medicine

    (0 units)
    Senior elective designed to provide students interested in a career in OB/GYN a sub-intern experience in a high-risk obstetrical setting.

    Grading Basis: Medical
    Offered: Every Fall and Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:


    Click here for course scheduling information. | Check course textbook information
  

Outdoor Adventure Leadership
  

  • ODAL 101 - Introduction to Outdoor Skills

    (4 units)
    Students are introduced to and practice a range of outdoor skills through classroom instruction and physically demanding overnight field experiences in primitive settings. The outdoor skills taught may include but are not limited to backpacking, whitewater rafting, and rock climbing. Note- Students must be able to walk for extended periods while carrying a 50-70lb backpack through steep and rugged terrain.

    Maximum units a student may earn: 4

    Grading Basis: Graded
    Units of Lecture: 3
    Units of Laboratory/Studio: 1
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. practice techniques with respect to personal, group, and environmental safety in various outdoor skills.
    2. articulate an appreciation for wild places and outdoor adventures.
    3. assess personal development as it relates to outdoor skills and small group expedition-based learning.


    Click here for course scheduling information. | Check course textbook information
  

  • ODAL 250 - Fundamentals of Outdoor Leadership

    (3 units)
    Early Start course. Instruction begins one week before the beginning of the semester and includes a physically demanding multiple day field expedition where students will be overnight camping in primitive settings. Course work continues during the semester with weekly lectures. Students will learn, develop, practice, and apply their outdoor leadership skills. Note- Students must be able to walk for extended periods while carrying a 50-60lb backpack through steep and rugged terrain.

    Maximum units a student may earn: 3

    Prerequisite(s): ODAL 101  or instructor approval.

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Laboratory/Studio: 1
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. recognize all four leadership roles: self-leadership, active followership, designated leadership, and peer leadership.
    2. explore rugged terrain using navigation techniques, hazard evaluation practices and risk management skills.
    3. develop seven leadership skills: technical competence, tolerance to adversity, self-awareness, expedition behavior, decision making, communication, and vision implementation.
    4. practice Leave No Trace minimum impact camping skills in a field expedition.
    5. assess skills, strengths and endurance in self and others and apply those limits to given situations.


    Click here for course scheduling information. | Check course textbook information
  

  • ODAL 301 - Fundamentals of Environmental Interpretation

    (3 units)

    Environmental interpretation is a key component to all outdoor leadership pursuits. Throughout this course, students practice developing and implementing environmental interpretation lessons in classroom and in outdoor field settings. Lessons focus on different environments, use a different style of interpretation, and target different audiences. Course includes several outdoor field trips.

    Course is approved beginning in Spring 2023.

    Maximum units a student may earn: 3

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Laboratory/Studio: 1
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. interpret ecosystem structure and function across a range of physical environments.
    2. design audience appropriate environmental education lessons.
    3. deliver dynamic infield educational lessons that combine ecosystem understanding with environmental education practices.


    Click here for course scheduling information. | Check course textbook information
  

  • ODAL 332 - AIARE Level 1 and Backcountry Skills

    (1 unit)

    This field-based course describes a framework for decision-making and risk management in avalanche terrain. Successful students will receive a nationally recognized American Institute for Avalanche Research and Education (AIARE) Level 1 certificate.

    NOTE: Students should be able to descend black diamond terrain in variable snow conditions and should be prepared with equipment to travel in the backcountry, i.e. split board/skins or skis/skins.

    Course is approved beginning in Spring 2023.

    Grading Basis: Graded
    Units of Laboratory/Studio: 1
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. Identify and differentiate avalanche types, avalanche terrain, and avalanche travel techniques.
    2. Demonstrate companion rescue.
    3. Explore the winter backcountry using the AIARE risk management framework to make terrain choices in a group setting.


    Click here for course scheduling information. | Check course textbook information
  

  • ODAL 362 - Backcountry Skiing/Riding

    (3 units)

    This class builds on the AIARE level 1 avalanche curriculum. In this field based course, students develop their backcountry skiing and riding techniques, skills, and judgement by practicing the following: terrain selection, travel techniques, risk management, and avalanche rescue. Class involves self-propelled backcountry snow travel in mountain environments on variable terrain at elevations above 8,000 ft.

    Course is approved beginning in Spring 2023.

    Maximum units a student may earn: 3

    Prerequisite(s): ODAL 332  or instructor approval

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Laboratory/Studio: 1
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. assess avalanche conditions and terrain in order to minimize exposure to hazard.
    2. demonstrate emergency response and companion rescue skills through participation in organized drills.
    3. plan a backcountry trip through avalanche terrain.


    Click here for course scheduling information. | Check course textbook information
  

  • ODAL 380 - Special Topics in Outdoor Adventure Leadership

    (3 units)
    Selected contemporary topics in outdoor adventure leadership, that include physically demanding overnight field experiences in primitive settings. Note- Students must be able to walk for extended periods while carrying up to a 50-60lb backpack through steep and rugged terrain.

    Maximum units a student may earn: 6

    Prerequisite(s): ODAL 101  and instructor approval.

    Grading Basis: Graded
    Units of Lecture: 2
    Units of Laboratory/Studio: 1
    Offered: Every Fall and Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. articulate content, methods and skills related to special topic.
    2. practice content, methods, and skills of special topic.
    3. assess personal development as it relates to special topic.


    Click here for course scheduling information. | Check course textbook information
  

  • ODAL 401 - Outdoor Adventure Ethics and Land Management

    (1 to 3 units)

    This course begins with a fascinating history of the outdoor movement in America and gives a comprehensive survey of the legislation and agency structures that define land management. Students learn to think critically about controversial issues and values in conflict, while developing their own outdoor adventure ethic. This course is essential for anyone who cares about the future of outdoor pursuits in the United States.

    Note - Students must be able to stand and walk for extended periods through rugged terrain. 

    Course is approved beginning in Spring 2023.

    Prerequisite(s): ODAL 101 ; instructor approval.

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. interpret the history of outdoor ethics in America, evaluating key players, agencies, politics, cultural contexts, and concepts that define contemporary land management.
    2. debate the many sides of past, present, and potential controversial issues pertinent to the outdoor recreation industry.
    3. assess a current, local outdoor recreation issue and propose solutions.


    Click here for course scheduling information. | Check course textbook information

Paiute
  

  • PAIT 111 - First Year Northern Paiute I

    (4 units)
    This course is an introduction to the Northern Paiute (Numu) language. The goal of the course is to develop speaking, listening, reading, and writing skills in the language, as well as to develop a deeper understanding of Numu cultural contexts.

    Grading Basis: Graded
    Units of Lecture: 4
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. identify the Northern Paiute orthography and write basic sentences.
    2. produce basic linguistic structures of Northern Paiute, including sentence structure, agreement, basic verb tenses, and basic prepositional phrases.
    3. identify and describe the local Northern Paiute culture and its connection to the language, including connections to place and the Great Basin, traditional activities, kinship, and foods.
    4. produce basic sentences in Northern Paiute, including introductions of self and others, describing their families and relationships.
    5. comprehend spoken language in Northern Paiute and respond appropriately.
    6. read and understand short traditional narratives.
    7. compare U.S. and Northern Paiute cultures in regards to daily life, traditions, kinship, and foods.


    Click here for course scheduling information. | Check course textbook information
  

  • PAIT 112 - First Year Northern Paiute II

    (4 units)
    This course is a continuation of PAIT 111: First Year Northern Paiute I. The goal of the course is to continue to build on grammatical and conversational skills introduced in 111.

    Prerequisite(s): PAIT 111 .

    Grading Basis: Graded
    Units of Lecture: 4
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. produce language in Northern Paiute, including describing the lives of historical and public figures, using appropriate vocabulary and orthography in writing.
    2. produce basic linguistic structure of Northern Paiute, including syntax, agreement, verb tenses, prepositional phrases, and complex clauses and constructors.
    3. identify and describe the local Northern Paiute social history and its connection to the language and cultural traditions covering tribal divisions and structure, foods, seasonal activities, and games
    4. identify similarities and differences in the various dialects of Northern Paiute.
    5. demonstrate understanding of complex audible sentences in Northern Paiute by responding appropriately.
    6. read and understand longer traditional narratives and create shorten written narratives in a similar style.
    7. compare U.S. and Northern Paiute cultures in regards to traditions, social structure, food, seasonal activities, and games.


    Click here for course scheduling information. | Check course textbook information
  

  • PAIT 211 - Second Year Northern Paiute I

    (3 units)
    This course builds on the introductory PAIT 111 and 112. The goal of the course is to develop speaking, listening, reading, and writing skills in the language, as well as to develop a deeper understanding of Numu cultural contexts.

    Prequisite(s): PAIT 112 .

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. exhibit an expanded repertoire of Northern Paiute vocabulary, recognizing words in both written and spoken contexts.
    2. exhibit fluent use of all tenses in Northern Paiute, and more nuanced grammatrical structures of Northern Paiute, including complex prepositional phrases and multiple verb modalities and suffixes.
    3. demonstrate a nuanced understanding of Northern Paiute culture and its connection to the language, including connections to place and the Great Basin, traditional activities, kinship, foods, etc.
    4. recognize complex spoken sentences in Northern Paiute and respond appropriately in both formal and informal speaking situations.
    5. read and understand short traditional narratives, and write their own fictional and non-fictional narratives in the language.


    Click here for course scheduling information. | Check course textbook information
  

  • PAIT 212 - Second Year Northern Paiute II

    (3 units)
    This course builds on the introductory Northern Paiute (Numu) language course (PAIT 111-112) and on the intermediate level course PAIT 211. The goal of the course is to develop speaking, listening, reading, and writing skills in the language, as well as to develop a deeper understanding of Numu cultural contexts.

    Prerequisite(s): PAIT 211 .

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. exhibit an expanded repertoire of Northern Paiute vocabulary, recognizing a wide range of words from different semantic domains in both written and spoken contexts.
    2. exhibit fluent use of all tenses in Northern Paiute, as well as more nuanced grammatrical structures of Northern Paiute, including complex prepositional phrases and multiple verb modalities and suffixes in the context of complex sentences.
    3. demonstrate a nuanced and expanded understanding of local Northern Paiute culture and its connection to the language, including connections to place and the Great Basin, traditional activities, kinship, foods, etc.
    4. recognize complex spoken sentences in Northern Paiute, and respond appropriately in both formal and informal speaking situations using complex sentences.
    5. read and understand longer traditional narratives, and write their own fictional and non-fictional narratives in the language.


    Click here for course scheduling information. | Check course textbook information

Pathology
  
  
  

  • PATH 691 - Translational Research in Pathology/Lab Medicine

    (0 units)
    Intensive study of a special problem related to pathology, which may include clinical or basic science research project.

    Grading Basis: Medical
    Offered: Every Fall and Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:


    Click here for course scheduling information. | Check course textbook information

Pediatrics
  
  

  • PEDI 661A - Adolescent Medicine

    (1 unit)
    This rotation will allow the learner to gain knowledge and skills in the provision of healthcare to adolescents and young adults (AYA).

    Grading Basis: Medical
    Units of Internship/Practicum: 1
    Offered: Every Fall, Spring, and Summer

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. demonstrate an understanding of the importance of confidentiality and consent when caring for adolescents and young adults (AYA).
    2. describe confidential services for adolescent minors.
    3. describe the common risk-taking behaviors of AYA and the factors that contribute to their participation in these behaviors.
    4. perform a psychosocial interview with an AYA patient using HEADSSS.
    5. discuss various methods to counsel AYA in making choices to improve their physical and mental health.


    Click here for course scheduling information. | Check course textbook information
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Pharmacology
  

  • PHAR 400 - Introduction to Human Pharmacology

    (3 units)
    Detailed examination of the physical, metabolic and therapeutic mechanisms of action of drugs and hormones on the human body.

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Spring

    Student Learning Outcomes
    Upon completion of this course, students will be able to:


    Click here for course scheduling information. | Check course textbook information
  

  • PHAR 497 - Selected Topics

    (1 to 4 units)
    Emphasizes current literature of pharmacologic interest.

    Maximum units a student may earn: 8

    Grading Basis: Graded
    Offered: Every Fall, Spring, and Summer

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. study and assess current literature in Pharmacology.
    2. present research ideas from the literature in selected areas of Pharmacology.
    3. summarize current literature of pharmacologic interest.


    Click here for course scheduling information. | Check course textbook information
  

  • PHAR 499 - Directed Research

    (1 to 4 units)
    Guided research in any of the areas of mutual interest to the student and faculty.

    Maximum units a student may earn: 8

    Grading Basis: Graded
    Offered: Every Fall, Spring, and Summer

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. conduct guided research in a defined area of Pharmacology.
    2. demonstrate new specific knowledge in a defined area of Pharmacology.
    3. summarize the status of current research of an area of pharmacologic interest.


    Click here for course scheduling information. | Check course textbook information
  
  
  

  • PHAR 697 - Selected Topics

    (1 to 4 units)
    Emphasizes current literature of pharmacologic interest.

    Maximum units a student may earn: 8

    Recommended Preparation: Background course in pharmacology.

    Grading Basis: Graded
    Offered: Every Fall, Spring, and Summer

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. conduct research on new techniques in Pharmacology.
    2. demonstrate knowledge of specific areas of Pharmacology relevant to their thesis research.


    Click here for course scheduling information. | Check course textbook information
  

  • PHAR 699 - Directed Research

    (1 to 4 units)
    Guided research in any of the areas of mutual interest to the student and faculty.

    Maximum units a student may earn: 8

    Grading Basis: Graded
    Offered: Every Fall, Spring, and Summer

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. conduct research in a defined area of research in Pharmacology.
    2. demonstrate new specific knowledge in an area of Pharmacology.
    3. conduct guided research in any of the areas of mutual interest to the student and faculty.


    Click here for course scheduling information. | Check course textbook information
  

  • PHAR 710 - Molecular Pharmacology

    (3 units)
    Current understanding of drug-receptor interactions in mammalian systems including: molecular structure of receptors, ligand binding interactions, transduction of receptor signals, and receptors as pharmaceutical targets. (Intended for Molecular Biosciences graduate students pursuing a specialization in pharmacology.)

    Grading Basis: Graded
    Units of Lecture: 3
    Offered: Every Fall

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. demonstrate understanding of the molecular biochemistry of receptor structure and principles governing ligand-receptor binding interactions, pharmacokinetics and pharmacodynamics.
    2. recognize the molecular pharmacology of transduction of the receptor signal with specific considerations for drug interactions with receptors, ion channels and genes as pharmaceutical targets.
    3. critically appraise original scientific literature related to molecular pharmacology and develop new ideas and experimental approaches that would contribute in expanding this area.
    4. recognize the basic concepts involved in drug discovery including assay development, drug libraries, Lipinski criteria for drugs, high throughput drug screen, high content drug screen, secondary screens, hit validation and hit-to-lead optimization.


    Click here for course scheduling information. | Check course textbook information
  

  • PHAR 725 - Ethics and Scientific Research

    (2 units)
    A student-led forum in which ethical issues associated with the conduct of scientific research are considered in detail. Limited to students seeking Master’s or Ph.D’s. (BME 725 and PHAR 725 are cross-listed; credit may be earned in one of the two.)

    Grading Basis: Satisfactory/Unsatisfactory
    Units of Lecture: 2
    Offered: Every Fall - Even Years

    Student Learning Outcomes
    Upon completion of this course, students will be able to:
    1. recognize the role ethics and ethical behavior play in biomedical research.
    2. develop an understanding of what constitutes scientific misconduct and consequences.
    3. describe the approaches (Principle, Consequence and Virtue based approaches) to frame ethical behavior in biomedical research.
    4. use case studies to define ethical behavior in biomedical research.


    Click here for course scheduling information. | Check course textbook information
 

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