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College of Health Sciences Events

 

Mid-South Biomechanics Conference

Mid-South Biomechanics Conference

We are excited to host the fifth annual Mid-South Biomechanics Conference(MSBC) at the UofM University Center Feb. 16 & 17.

This free conference has a large student research focus with podiums, invited speakers and discussions. The MSBC provides great networking opportunities for undergraduate and graduate students who hope to continue their studies or careers in biomechanics and movement sciences.

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Nutrition Cooking Classes

Cooking Class - Tiger Food Lab

Lunch Classes

Chicken (or Eggplant) Parmesan

This much-requested dish is an Italian classic. Learn to pound, bread and cook a tender and crispy chicken breast (or sliced eggplant — no pounding). We’ll make a delicious red sauce that is so simple and flexible, you’re sure to make it again and again. Meal includes choice of chicken or eggplant. Both options include the use of eggs. Cheese is optional.

  • Friday, Feb. 10
  • 11:30 a.m-12:30 p.m.
  • Tiger Food Lab
  • $15 per person, price includes all materials and lunch

Registration closes Feb. 6 at 5 p.m.

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Huevos Rancheros

Nearly every culture has some variation of stewed tomatoes and vegetables — with eggs. This Mexican version provides a good opportunity to develop or practice your knife and egg cookery skills. Meal is vegetarian but includes eggs. Cheese is optional.

  • Friday, Feb. 24
  • 11:30 a.m.-12:30 p.m.
  • Tiger Food Lab
  • $12 per person, price includes all materials and lunch

Registration closes Feb. 20 at 5 p.m.

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Crêpes (Also offered as a dinner class on March 23, early evening. See below.)

Like pancakes, but better. We’ll learn to make traditional French crêpes. Once you’ve mastered the easy flip, you can explore the endless flavor combinations that work with this delicate pancake. Our savory crêpes will include vegetables, optional ham and cheese. Our sweet crêpes will include fresh or cooked fruit. Meal includes wheat (flour), eggs and dairy (milk and cheese). Meat is optional.

  • Friday, March 31
  • 11:30 a.m.-12:30 p.m.
  • Tiger Food Lab
  • $15 per person, price includes all materials and lunch

Registration closes March 27 at 5 p.m.

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Scratch Mac ‘n’ Cheese

No Velveeta here. We’re going to make a cheese sauce from scratch and create mac ‘n’ cheese as you like it — a little bit fancy or as classic comfort food. The basics of this roux-thickened sauce will come in handy for making other sauces such as silky gravies, sauce for lasagna or moussaka, pot pie fillings and potato dishes. Meal includes dairy (cheese and milk), but no meat.

  • Friday, April 7
  • 11:30 a.m.-12:30 p.m.
  • Tiger Food Lab
  • $12 per person, price includes all materials and lunch

Registration closes April 3 at 5 p.m.

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Sushi (Also offered as a dinner class on April 18, early evening. See below.)

Why should sushi chefs have all the fun? We are going to put our knife skills to work cutting matchstick vegetables (and optional fish) and rolling our own sushi. We’ll talk rice and seaweed (nori), explore pickled ginger and wasabi, and practice thinly slicing avocado. Meal is vegetarian, but includes optional fish or shellfish and soy.

  • Friday, April 14
  • 11:30 a.m.-12:30 p.m.
  • Tiger Food Lab
  • $15 per person, price includes all materials and lunch

Registration closes April 10 at 5 p.m.

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Dinner Classes

Crêpes (Also offered as a lunch class on 3/31. See above.)

Like pancakes, but better. We’ll learn to make traditional French crêpes. Once you’ve mastered the easy flip, you can explore the endless flavor combinations that work with this delicate pancake. Our savory crêpes will include vegetables, optional ham and cheese. Our sweet crêpes will include fresh or cooked fruit. Meal includes wheat (flour), eggs and dairy (milk and cheese).

  • Thursday, March 23
  • 5:30-6:30 p.m.
  • Tiger Food Lab
  • $15 per person, price includes all materials and dinner

Registration closes March 20 at 5 p.m.

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Sushi (Also offered as a lunch class on April 14. See above.)

Why should sushi chefs have all the fun? We are going to put our knife skills to work cutting matchstick vegetables (and optional fish) and rolling our own sushi. We’ll talk rice and seaweed (nori), explore pickled ginger and wasabi, and practice thinly slicing avocado. Meal is vegetarian, but includes optional fish or shellfish and soy.

  • Tuesday, April 18
  • 5:30-6:30 p.m.
  • Tiger Food Lab
  • $15 per person, price includes all materials and dinner.

Registration closes April 14 at 5 p.m.

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Healthy Conversations

Healthy Conversations

Healthy Conversations About Body Image — The Diet Culture Conundrum

Enjoy light refreshments with engaging discussion about how to reject the diet mentality and participate in a fun activity to learn more about the pros and cons of some of today’s most popular diet fads. This class will be a “Part 2” to the Intuitive Eating Healthy Conversations event last semester, so there will be a brief overview of “Part 1” for first timers! 

  • Thursday, March 16
  • 5-6:30 p.m.
  • Tiger Food Lab
  • $20 per person, price includes lecture and refreshments

Registration closes March 13 at 5 p.m.

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Spring Seminar Series

Spring Seminar Series

Feb. 10 -  Dr. Liam Hunt (Rhodes College) 
March 24 -  Dr. Deranda Lester (UofM Psychology) 
April 14 - Dr. Todd Layne (UofM College of Health Sciences)


BLS Certification Course

BLS Course

Campus Recreation offers a series of FREE American Heart Association Basic Life Support Certification classes throughout the year, thanks to a grant provided by BlueCross BlueShield of TN Foundation. 

The goal of the Basic Life Support Course is to train participants to save lives of victims in cardiac arrest through high-quality cardiopulmonary resuscitation (CPR). The American Heart Association designed the BLS course to teach healthcare professionals how to perform high-quality CPR individually or as part of a team. BLS skills are applicable to any healthcare setting. BLS students will learn rescue techniques for adults, children and infants.

This course will include a combination of videos, skills practice and testing. A written test will be administered at the end of the course. The BLS for Healthcare Providers covers core materials, including:

  • adult, child, and infant CPR, including one and two-rescuer scenarios and use of the bag-valve mask and other breathing barriers.
  • foreign-body airway obstruction (Heimlich maneuver) for adult, child, and infant (conscious and unconscious).
  • AED (Automated external defibrillation) on both adult and child.
  • special resuscitation situations and cardiopulmonary emergencies.

Limited spaces are available. Once you register for this class, you MUST attend. Participants who register for a class and fail to show up, arrive late or leave before the class ends will not be able to register for future courses. Courses are held in the Student Recreation and Sports Complex (Former Rec Center) Fitness Studio.

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