An introduction to the risks and benefits of exercise, exercise policy and safety, physical fitness testing, guidelines for exercise test administration, principles of exercise prescription, cardiorespiratory and neuromuscular training.
An introduction to the principles of physical exercise, with a focus on understanding how the body moves and responds to exercise, how performance can be measured, and how fitness can be developed and maintained to optimise health. Particular emphasis will be placed on the debunking of common myths about exercise, and offering evidence-based advice on the benefits of appropriate physical activity.
Note: This course has very limited enrolment availability. It is recommended that students apply early and have a second choice course option.
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as “made in Italy” culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism, and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and/or tastings.
This course includes cooking labs, tastings, and visits.
Pre-requisite: Introduction to Nutrition or equivalent.
This course is a study of the importance of nutrition in sports and exercise in order to maximize athletic potential and performance. Covered topics include food nutrients, role of water, bioenergetics in exercise and training, heat and fluid regulation during physical activity, weight, and eating behaviors. Students are encouraged to form educated and strategic regimens (exercise and dietary plans) from both scientific and holistic approaches for professional athletes and physically active individuals.
This course examines the ethics of medical practices and issues in contemporary society. Coursework will pose questions regarding areas that affect human life and death. Topics include practices such as euthanasia, birth control and abortion, cloning, genetic engineering, and biomedical research. Students will analyze the ethical nature of covered practices, how they affect humans on individual and social scales, and the relationship between patients and physicians and medical structures in terms of information, consent, and responsibility. Case studies from local European as well as non-European countries will be closely considered for discussion and study.
This course examines the practice and basic principles of addiction to drugs of abuse such as heroin, alcohol, tobacco, cannabis or cocaine. Course topics will cover the epidemiology of drug abuse, the experimental models used in brain research, and the pathological consequences of drug addiction (including heavy drinking and smoking). The course will extend the concept of addiction to pathological behaviors such as compulsive consumption of palatable food, physical exercise dependence, compulsive shopping, sexual hyperactivity, internet abuse, and gambling. The neurochemical mechanisms that are shared and lead from reward to positive reinforcement, loss of control, and dependence will be examined. The symptomatological and neurochemical similarities and differences between drug and behavioral addiction will be addressed, along with the self-destructive behaviors, tolerance, craving, and withdrawal symptoms that both types of dependence produce.
The course traces also the basic aspects of human biology and physiology that are needed to fully comprehend the topics at hand, including the neuronal circuits and neurotransmitters that are altered by both natural and artificial rewards. Students will also learn how to analyze scientific data and correctly interpret the information that is published in peer-reviewed international scientific journals. Finally, students will gain an understanding of the social and ethical implications of drug and behavioral addiction and of the peculiar features of this problem in different countries, with an emphasis on the European and Italian approach as compared with other areas of the world.
This course retraces the historical impact and scientific components of a series of diseases, from the Black Death in Florence and Milan to Influenza, HIV/AIDS, Polio, Ebola, and Covid-19 across the world. It addresses both the distribution and determinants of health-related diseases in specified populations, distinguishing between endemics, epidemics, and pandemics. The course also explores the effects of social mobility on the spread of diseases from antiquity to present-day scenarios. It defines and differentiates across rates, prevalence, and incidence to calculate and predict the spread of diseases.
This course focuses on different aspects of regional food in Italy. Emphasis is placed on how food relates to the local lifestyle. Regional economy and local resources are analyzed and compared. Students are introduced to a diversity of local products. Lectures will be complemented by student cooking labs and/or tastings.
Though food diversifies throughout the world according to local cultural backgrounds, there is a common ground in the universal approach to food: it is a part of everyday life and sharing food is still one of the greatest examples of humans acting as social creatures. Italy represents a unique case for now food is both celebrated and is involved in cultural celebrations that are still fundamental in Italian society. This course will provide students with a full immersion in the relationship between food and the local community in Italy, focusing on the many moments that represent conviviality in Italian culture and society. Coursework includes a wide variety of field learning activities through which students will be introduced to local and traditional crafts, food markets, typical street food vendors, local purchasing groups, community-supported agriculture, and countryside food festivals as fundamental milestones in the Italian gastro-social tradition. Through hands-on experiences and on-site activities students, will learn the fundamentals of community-geared food production and will acquire a deeper understanding of food as an essential element of society. This class includes experiential learning with CEMI.
This class includes food labs, food tours, and one aperitivo project per session. Uniform required for food labs, rental available upon arrival.
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as “made in Italy” culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism, and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and/or tastings.
This course includes cooking labs, tastings, and visits.
Italy represents longstanding traditions of food culture, wellness, and nutrition through health-oriented practices. Recent decades have represented a dramatic change in the way we approach health through the lens of food principles. Nutritional facts and information that are constantly updated and the ethics of sustainability have deeply influenced a global awareness of a healthy lifestyle. Italy’s approach to seasonality and nutritional balance is characterized by an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle through cultural understanding and integration with the local community. Particular emphasis will be placed, through discussions and direct practice, on seasonality and nutritional principles, whole foods, and freshness, traditional customs, and contemporary innovation. Course topics will also reference the aphorism of “We are what we eat” and how it aligns with the Italian culinary tradition and culture. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social and cultural implications. Through hands-on experiences and on-site cultural activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles in Tuscany and Italy. This class includes experiential learning with CEMI.
This class includes experiential learning with CEMI. Three days of food labs, one day of walking tour. Uniform required for food labs, rental available upon arrival.
The garden is a space traditionally associated with food cultivation and recreational activity, both are known to have an influence on wellbeing. This course explores a culture of wellness based on the fundamentals of horticulture therapy and the use plants and green spaces, as well as horticultural and culinary activities to promote wellbeing. Students will explore the traditions related to garden activities to foster cognitive, social, emotional, and physical wellbeing for individuals and specific groups (i.e. the elderly, children, individuals with special needs) in a variety of settings. Adapting horticultural therapy in diverse site conditions from sowing to cultivation and the preparation of food products from the garden harvest will be a focus of this course. Course topics will include principles of horticulture, soils and soil cultivation, plant propagation, and harvesting, and the therapeutic potential of farm to table practices. Students will experience first-hand the restorative powers of green spaces through garden management and cooking labs to examine the benefits of the natural environment as a fundamental outcome of this course. This course includes an Experiential Learning Project with CEMI.
Studies have shown that the Mediterranean diet offers many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. The program will also include visits to athletic centers within the local community plus an overview of the nutritional aspects of Italian culinary traditions as an example of Mediterranean diet. The aim of this course is to provide students with a study of fitness and wellness and how their relationship promotes a healthy lifestyle based on the Mediterranean diet. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program developed by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.
This course offers a comprehensive approach to wellness, nutrition, and fitness from a lifetime perspective. Course topics will examine how healthy lifestyles span across the continuum of lifespans and ages with a focus on how dietary and fitness needs evolve throughout the four main life-stages: childhood, youth, adulthood, and for the elderly. Theoretical core concepts of how dietary and fitness needs are correlated to mental health and adapt according to each life-stage will be addressed along with a comparative focus on the Italian and Mediterranean approach. In addition to in-class lectures, the course features hands-on field experiences in nutrition labs for healthy diets and physical activities held in local Italian fitness facilities. Students will implement course topics and to cultivate student motivation for incorporating them into their own daily lives.
The course focuses on the fundamentals of social work, exploring the values, the code of ethics, and the types of services of this practice-based profession. Various social work spheres are explored throughout the course, including services for the underprivileged, children, older adults, women, disabled individuals, people suffering from mental health issues, drug addicts, and convicts. The course provides tangible illustrations of social work institutions, with particular emphasis placed on the social fabric of Florence, to show how this discipline contributes to the well-being of both individuals and societies. At the same time, the course also investigates social work in relation to globalization and multiculturalism, to showcasing transnational shared goals and objectives.
Pre-requisite: Two semesters of Culinary Arts coursework or equivalent.
Forty years after the first appearance of Molecular Gastronomy, Chefs’ approach to food has dramatically changed. Gastronomists and food historians talk about the last great food revolution of our times; the movement that changed the way we perceive food and started to stimulate new questions and give interesting answers to those that want to enhance their food knowledge. Since then cooking has taken a great step forward, opening paths once impossible to even think about. This course is aimed at non-scientific students who wish to approach the world of scientific application toward cooking and want to improve their knowledge of cooking techniques. A scientist and a Chef will alternate teaching the course giving both technical information and practical suggestions. Students will learn cutting edge techniques to create new textures and amazing effects.
Pre-requisite: Tradition of Italian Food I or equivalent.
The survey of the most representative Italian preparations and ingredients continues as well as a deep analysis and application of Italian cuisine. Traditional preparations, characterizing ingredients and culinary movements will be fully covered during this course. The aim of this course is also to give students a complete overview of Italian cuisine evolution through the knowledge of XIX and XX century cultural influences such as futurism, nouvelle cuisine and present day innovations. This course is meant to help students understand the current Italian culinary trends as a continuous evolution of the different regional cooking traditions. The course will include an overview of the major Italian cuisine chefs styles and how they contributed to the mentioned evolution thanks to creativity and knowledge. Students will learn how to compose a menu in order to express a cooking philosophy and will also experience Italian fine dining standards through the practical application of learned concepts. This class includes experiential learning with CEMI.
Epidemiology is interdisciplinary science with goal of identifying and describing patterns of disease occurrence, identifying determinants of disease, and evaluating disease prevention and health care treatment efforts. With its focus on human populations, epidemiology is directly linked with public health research, policy, and practice. Introduction to fundamental definitions, concepts, methods, and critical thinking used in epidemiologic study. Designed to lay foundation for future study to evaluate factors related to health outcomes in human populations using epidemiologic principles.
You must be a nursing major to enroll in this course.
Good food is healthy, sustainably produced, and culturally meaningful. Introduction to basic concepts and history of food systems, food science and nutrition, fair and sustainable food production, natural resources and environmental issues including climate change and biodiversity, agriculture and food policy and law, food distribution and access, cultural identity and artistic engagements with food.
Lecture, four hours; discussion, one hour. Structure and function of U.S. health care system, health care policy, and issues and forces shaping its future.
Genealogy of autism as diagnostic category and cultural phenomenon from its historical roots as new, rare, and obscure condition in early 1940s to its current contested status as minority identity and/or global epidemic. Examination of material sourced from various fields and disciplines invested in autism, including psychology, neuroscience, arts and humanities, popular media, anthropology, activism, and critical autism studies. Students encounter and analyze multiple perspectives on autism and put them in conversation with one another. Attention paid to way people on spectrum define, explain, and represent their own experiences of autism and discussion of what ramifications of these multiple framings are in context of autism intervention strategy and disability policy today.
This module is designed to provide you with a comprehensive understanding of the significance of adequate eating habits for promoting a healthy lifestyle. The module will cover various aspects of nutrition, including macro and micronutrient contents in diet, energy balance, and the impact of age, physical activity, and dietary patterns on food choices.
The course aims to provide students with an understanding of the nutritional value of food and the benefits of making informed dietary choices. Furthermore, you will learn about Scottish traditional dishes and culinary culture, which will enhance their knowledge and appreciation of food culture.
By the end of the module, students will have gained the necessary knowledge and skills to identify dietary choices that promote healthy living. The module will equip you with the necessary knowledge and skills to make informed dietary choices that contribute to a healthy and sustainable lifestyle.
As Scotland’s University of Sporting Excellence, the University of Stirling is the perfect place to learn about the integration
What makes people healthy or unhealthy? The health of individuals is not only shaped by lifestyle choices or medical treatments, but also, to a large extent, by social conditions. This course offers an introduction to the social determinants of health and the social advantages and disadvantages that people experience based on their social position and social circumstances and how these influence their health and wellbeing. This course is designed to provide participants with an introduction to and appreciation of theoretical perspectives and empirical research on the social determinants of health.
This intensive interprofessional course provides participants with opportunities to develop and strengthen their understanding of the social determinants of health using local, regional, national and global perspectives. Participants critically examine social inequities, root causes and subsequent health consequences in diverse populations, particularly indigenous and/or marginalised populations.
The course is jointly administered by the VIU Faculty of International Education and the VIU Faculty of Health and Human Services. Students will be provided with a total of 42 hours of public health instruction, 4 hours of intercultural studies workshops, and a number of related field trips. Half-day trips include visits to the Canadian Mental Health Association, the Nanaimo Regional General Hospital (NRGH), the Tillicum Lelum Friendship Centre (indigenous health), and Kiwanis Village (assisted living for older people).
Upon successful completion of the program, students will receive a certificate of completion, and will be awarded 3 CAD credits by VIU.
Prerequisite: Second year standing in an undergraduate degree program
