COURSE DESCRIPTIONS
Fall SEMESTER 2005
HFS 225. COACHING YOUNG ATHLETES.
4 Credits
(L. Arena)
Prepares the student to become a competent youth sport coach. Identifies differences
between a “corporate model” and “educational model”
of athletics, “process vs. product” coaching philosophies, and autocratic
vs. humanistic coaching styles. Alternative athletic program models are examined.
The student surveys recent coaching effectiveness research and develops a sound
basic philosophy of coaching, including a professional code of coaching ethics.
Various coaching principles and techniques are studied, including; communication
and motivation, talent identification, injury prevention and care, legal responsibilities
of coaches and moral imperatives in the coaching of children. A class practicum,
introspective written assignments, and small group discussion are interspersed
with brief lectures, videos, and guest speakers. Addresses coaching certification
requirements.
HFS 230S. CONTEMPORARY ISSUES IN SPORT SOCIOLOGY AND SPORT PHYCHOLOGY.
4 Credits
(S. Dawson)
For Sport Sociology the following areas are covered: The nature of sport, sport
and social values, sport and social theory, cultural variations in sport, socialization
into sport, sport within educational institutions, social stratification and
sport, the female athlete, race and sport, deviance in sport, sport and the
mass media, and the political economy of sport. For Sport Psychology, the following
areas are covered: motivation and achievement in sport, aggression in sport,
social facilitation, anxiety in sport, children in sport, sport personology
arousal and activation levels, and attention in sport. Writing intensive
HFS 250. NUTRITION:
4 Credits
(T. Martin)
This course will examine basic nutritional needs in relation to macronutrients
(i.e. carbohydrates, protein and fat) and micronutrients (e.g. vitamins and
minerals). Emphasis will be placed on analysis of food intake as it relates
to healthy body function and the relationship between sound nutrition and the
prevention of disease. Additional topics will include caloric intake versus
caloric output and controlling the food environment. Students will perform computerized
analyses of their personal food intake. Writing intensive.
