Exercise and Sport Science Graduate Program Courses

This course is designed to provide students with a detailed understanding and application of the physiological responses to exercise at both, a systematic and cellular level. Particular emphasis is placed on the pathophysiology, acute response to exercise, and chronic training effects for athletes.

This course establishes a groundwork for students to work in and gain practical experience in a healthcare, fitness/wellness, athletic, and/or research setting.

Fundamentals of kinematics and kinetics related to human movement. Basics of biomechanics applied to the concepts of injury prevention and performance improvement.

This course focuses on the various methods and strategies in sport performance training. Students will examine research and practices of different strength training methods currently in use in the field. Students will also learn how to assess and perform flexibility, cardiorespiratory, core, balance, plyometric, speed, agility, quickness, integrated resistance and Olympic lifting training for sports performance improvement

This course is designed to enhance the skill development and acquisition while working and gaining practical experience in a healthcare, fitness/wellness, athletic, and/or research setting.

This practicum is the culminating field experience for students to work in and gain practical experience in a healthcare, fitness/wellness, athletic, and/or research setting.

This course is an advanced study of the laboratory and field tests used in exercise and sport performance. Students will develop skills related to administering, evaluating, and interpreting human performance tests that are designed to assess cardiorespiratory fitness, muscular fitness, human movement, biochemical forces, agility, and speed.

An advance study of anatomy of the human body from a systematic approach. Understanding anatomical terminology, gross structures, and locations of different body structures are primary concerns. Cells, tissues and organs of the skeletal, muscular, nervous, circulatory, and respiratory systems are emphasized.

This course examines the cognitive, social, behavioral, and neurophysiological factors that influence adherence to exercise, performance in sport, and other motor performance endeavors.

This course provides an opportunity for students to engage in high-level inquiry focusing on an area of specialization within their profession. Capstone projects will be inquiry and practice-centered and will draw upon areas of interest to the student. All capstones aim to bridge theory and practice, and are aimed to have an impact on the professional life of students.

An overview of dietetics profession that will cover scope of practice, code of ethics, resources for evidence-based practice, professional organizations, career options, professional development, and professional trends.

This course will explore the foundations of proper nutrition and learn how to apply nutrition principles to your own food choices. Based on science, this course will help students understand how key nutrients (carbohydrates, lipids, proteins, vitamins, minerals, and water) affect health, disease, energy balance, and weight control. Additionally, students will gain knowledge of the impact culture has on health and food choices.

This course introduces and emphasizes the relationships between pathophysiology, principles of nutritional care, and the medical treatment of individuals with selected diseases or clinical problems (i.e., medical nutrition therapy).

This course will continue from NUTR5500 and integrate evidence-based practice and current nutrition theory in prevention and nutritional management of obesity, diabetes and cardiovascular disease as well as other specific nutrition related diseases. Participants will review the pathophysiology and epidemiology of disease, examine evidenced-based nutrition-related recommendations for disease prevention, evaluate the research evidence supporting various nutritional approaches for treating disease, and identify differences in disease management by race/ethnicity.

This course will introduce students to advanced principles of nutritional assessment and introduces the application of these concepts in health and disease. Students will conduct nutritional assessment utilizing different methods including dietary food records, anthropometry, vital signs, body composition, energy requirements, and biochemical methods.

This course provides students with an overview of the theory and application for assisting individuals and groups in changing lifestyle behaviors related to health promotion. Includes cognitive behavior techniques for changing lifestyle behaviors such as smoking, obesity, stress or diet for the reduction of chronic disease risk. Students deepen their understanding of select theories and practices necessary for effective health behavior change.

This course provides students with an understanding of human nutrition and metabolism in relation to health, physical activity and sport. Student will review the foundation of a proper nutrition and how appropriate eating patterns together with an active lifestyle may influence body composition and elicit metabolic adaptations amongst different populations of athletes including children, athletes, overweight, obese and elderly people.

The internship is designed in part, to complete supervised practical experience. Resources and strategies to identify reliable sources of information, critical thinking skills, professional development and professional standards of behavior will be considered throughout the course.

Foodservice and meal management for the dietetics professional. Emphasis is placed on understanding food procurement, production, distribution, and marketing in a safe and well-managed operation.

This course is designed to provide students with the knowledge and skills to provide care within diverse populations and communities. Students will examine personal attitudes and beliefs as they relate to cultural competency and will develop and implement a service learning project in conjunction with and the needs of the community setting in which they are placed; they will reflect on their experiences as they examine their personal beliefs, values, and views, as well as their experiences interacting with each other and their community partners.

This course covers basic epidemiologic concepts and utilizes methods and techniques, including dietary assessment, which are used in human nutrition research. Additionally, this course covers research evaluation and design for clinical and behavioral nutrition research. Students will be introduced and learn about different study designs in research and research ethics. Students will apply statistical methods to nutritional sciences. Types, organization, and display of data; elementary probability; parametric and nonparametric techniques when dealing with one or two samples (matched and independent); one-way ANOVA; and simple linear regression.

Integration of clinical theory and practice in dietetics care. This final clinical rotation provides the opportunity to explore the application of nutritional science principles and practices within inpatient and outpatient environments. Staff responsibility, coupled with an in-depth case study presentation of a current patient with multiple nutrition risk factors, serves in collaboration with the student’s practicum project. Serves, in part, to complete supervised practical experience.