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Fall Quarter

Fall Registration Now Open
Most Classes Begin Sep 25
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This Fall, select Continuing Studies courses will be Berry-eligible for employees participating in Stanford’s BeWell program.
**In order to receive a Berry, students must take the course for Credit or a Letter grade.** Students will be asked to choose the credit option during the registration process. The Continuing Studies program will report student attendance to the BeWell office at the conclusion of the quarter. And, as always, all Continuing Studies courses are STAP-fund eligible.

**Since classes start in mid-September, STAP funds are applied to 2017-18 once your account is replenished on Sept. 1.
Fall courses that are Berry-eligible include: 

Course: Immune Health Basics (BIO 102 W)
Instructors: Tobi Schmidt, Immunotherapy Researcher; Personal Health Advisor
Schedule: 5 weeks, September 25—October 27, 1 unit, $350
Format: Online course

What does it mean when a product claims to support “immune health” or promises to “boost immunity”? We hear these claims frequently, but what is actually required for good immune health, and can we really modulate the immune system to our advantage? In this online course, we will explore the complex and dynamic workings of the human immune system. You will be introduced to the basic biology of the immune system, the cornerstone to understanding your immune health. We will examine the very different roles the immune system plays in infections, cancer, and autoimmunity. These areas of disease will serve to highlight the many different functions of the immune system, providing insight into how this vast network of cells and molecules fights off foreign invaders, kills cancer cells, and at times, turns against the very body it was designed to protect. We will pay special attention to the impact our environment has on our immune system and the effects of aging on immune function, and we will take a close look at what current research tells us about improving our immune health through nutrition, exercise, meditation, and supplementation.

This is an online course. While necessarily structured differently from an on-campus classroom course, this course maintains a similar level of instructor engagement through videos, interactive exercises, and discussion with fellow students, as well as optional online video conferencing sessions. 

Learn more > https://continuingstudies.stanford.edu/courses/liberal-arts-and-sciences/immune-health-basics/20171_BIO-102-W

Course: Enhancing Emotional Intelligence (PDV 77)
Instructor: Laura Delizonna, Executive Coach and Consultant
Schedule: 4 weeks, November 14 – December 12, 1 unit, $330
Format: On-campus course

What is the skill set underlying happiness, success, and overall well-being? Research shows that emotional intelligence, which is defined as being skillful in monitoring and managing one’s own and others’ emotions, needs, and preferences, leads to benefits in a variety of life domains. Emotionally intelligent people tend to have satisfying relationships, manage stress well,
and excel in work and goal achievement. Emotional intelligence predicts professional success more than IQ or experience. It is related to confidence, charisma, optimism, and resiliency. Fortunately, emotional intelligence can be learned.
The aim of this course is to help students assess and build the skills of emotional intelligence. Students will improve their ability to understand and manage emotions, change counterproductive thinking patterns, read others, build positive relationships, and resolve conflict more effectively. Each student will purchase a workbook, written for this course by the instructor, on how to build and apply these skills at work, at home, and in relationships. Activities will include self-assessment, experiential exercises, mindfulness practices, meditation, and working with personal scenarios.

Learn more > https://continuingstudies.stanford.edu/courses/professional-and-personal-development/enhancing-emotional-intelligence/20171_PDV-77

Course: The Science of Making Conscientious Food Choices, (SCI 09)
Instructor: Julita Baker, Nutritionist
Schedule: 5 weeks, September 26 – October 24, 1 unit, $305
Format: On-campus course

Food choice is a topic that encompasses overall wellbeing. It affects our physical and mental health, our exercise regime, our longevity, and our day-to-day mood. With this topic’s importance, we generally know which foods are healthy for us, and which are not. Yet we still too often choose the sweeter, richer, or saltier foods. Why is this? Does the actual food environment itself, daily stress, the type of calories consumed, and even our perception of a food have any influence?
Epidemiological studies are predicting more than two-thirds of the population will become overweight or obese by the year 2030. How can we learn to make more conscientious food choices, both in the moment and long term? Why do we make the choices we make, how do we change them to align with our long-term values, and what food choices are scientifically shown to aid in weight management, longevity, and overall health? In this course, students will learn lasting practices to improve food choices through utilizing mindfulness and mindlessness (defaulting mechanisms) to encourage healthier food options. By translating the relevant research surrounding the nutritional, neurochemical, metabolic, and psychological forces driving our food choices, we will bring awareness to the why, how, and what of food selection.  

Learn more > https://continuingstudies.stanford.edu/courses/liberal-arts-and-sciences/the-science-of-making-conscientious-food-choices/20171_SCI-09

Course: Sports Nutrition and Recovery Techniques (SCI 46)
Instructor: Clyde Wilson, Research Associate, Biochemistry, UCSF
Schedule: 8 weeks, September 27 – November 15, 2 units, $500
Format: On-campus course

Properly coordinating your nutrition with exercise can dramatically improve your exercise benefits, including weight loss, health, and performance. In this course, we will examine how nutrition for performance addresses delaying fatigue, driving adaptation, and speeding recovery. Delaying fatigue requires hydration and fuel supply, and proper recovery demands a broad spectrum of nutrients. Adaptation (the body’s ability to improve through changes in gene expression) is also influenced by nutrition. For example, staying hydrated and keeping alcohol intake low can naturally increase testosterone and growth hormone production by 25 percent or more.
This course will review the science of sports nutrition and will guide you in applying this information to your own personal sports nutrition program. The important foundations of your program are separated into what you are consuming during and right after exercise (calories, fluids, electrolytes) and throughout the rest of your day (meals, snacks, hydration). By covering both theory and application, the course will be equally relevant to those interested in the science and those wanting to improve their exercise results. Each class meeting will also include a discussion of sports recovery methods other than nutrition such as the impact of stress, sleep, and recovery techniques.
No scientific background is required; however, this course is based on in-depth examination and discussion of scientific findings relevant to the course topic, with homework focused on application. 

This course may not be taken for a Letter Grade.

Learn more > https://continuingstudies.stanford.edu/courses/liberal-arts-and-sciences/sports-nutrition-and-recovery-techniques/20171_SCI-46

For more information about Stanford's BeWell program, please visit: https://bewell.stanford.edu/