Life Sciences in the 21st Century:
Human Resources
Lecture 9: Outline
presented by Dr. Forrest Thye and Dr. Jay Williams
College of Human Resources
Nutrition (Dr. Thye)
What is Nutrition?
- Study of the relationship and utilization of food to the functioning of the living organism
- Bridge between food and exercise
- Important to know something about both
- Food properties, composition and usefulness
- Anatomy and physiology, cellular and whole organ
- Hormones, enzymes, nutrient interactions with different organs, etc.
Courses for all nutrition majors:
- Human anatomy and physiology
- Organic chemistry First and second year nutrition courses
- Food selection and preparation
- Metabolic nutrition (advanced)
- Science of food (advanced)
- Microbiology
- Methods of human nutrition assessment (advanced)
Additional sciences courses for science of food, nutrition and exercise option:
- Physics
- Statistics
- Analytical chemistry
- Undergraduate chemistry
- Undergraduate research or independent study
- Other nutrition, foods, exercise, exercise physiology courses to fill out program in related areas of interest
What do people who have degree in the food, nutrition and exercise option?
- Study medicine, dentistry, veterinary medicine, and physical therapy
- Graduate study for Masters of Doctoral degrees
- Research at university, federal or state labs, and industry (food, nutrition, clinical)
Other courses for dietetics and community/international options:
- More social sciences
- Accounting and economics
- Management courses
- Therapeutic nutrition
- Health counseling
What do people do who have a degree in nutrition?
- Work with people to educate about diet and foods for better health
- Work with physicians to assist patients to eat a healthy diet for recovery from disease, injury or surgery, and manage diseases such as diabetes and kidney disease
- Work with public health programs to educate persons about diet and food assistance programs at national, state, and local levels
Exercise Science (Dr. Williams)
Role of Science in Discovery and Knowledge about Food
- Physiology:
A branch of biological science concerned with the function of organisms and their parts. It relies on anatomy, biochemistry, molecular biology and biophysics
- Exercise Physiology:
A branch of physiology that deals with changes in function that occur as a result of acute and chronic exercise.
Origins of Exercise Physiology
- Military
- Human physical capabilities
- environmental issues
- how much can one man carry?
- limits to jet fighter pilots
- Diet and Nutrition
- an army marches on its stomach
- Industrial
- Harvard Fatigue Lab
- Ergonomics/productivity
- work productivity
- manual labor
- Physical Education
- Limits to Performance
- Exercise training
- Clinical
- Disease and inactivity
- Adaptations to training
Unresolved Issues
- Limits to Performance
- Central versus peripheral (heart versus muscles)
- Genetics versus training
- Mechanisms of fatigue, injury and adaptation
- Improving performance
- Prevention and attenuation of disease
- Cardiovascular
- Pulmonary
- Neuromuscular
- Metabolic/endocrine
Curricular Options
- Exercise health promotion
- Emphasis on clinical applications
- Health, adult fitness and cardiac rehabilitation
- "Hands on" experiences
- Science of food, nutrition and exercise
- Emphasis on scientific applications
- Background in physiology, chemistry and biochemistry
- Preprofessional program
- Research experience (joint opportunities a graduate level in
veterinary medicine and animal sciences
Exercise Science Courses
- Kinesiology (study of movement-applied anatomy)
- Exercise Physiology
- Nutrition and Physical Performance
- Exercise and Neuromuscular Performance
- Concepts of Preventative and Therapeutic Exercise
- Clinical Exercise Physiology
- Applications in Clinical Exercise Programs
Career Choices
- Professional School
- Military Government
- Industry
- Product development
- Research
- Fitness & exercise
- Clinical
- Hospital/private
- Cardiac rehabilitation
- Adult fitness
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