Excel Your Career with
Nutritional Health Sciences| Courses Code | Courses Name | Credit Hours | Course Description |
|---|---|---|---|
| HS-094 | Health Care System | 6 Credits | View Details |
| HS-189 | Introduction to public health (disease prevention) | 6 Credits | View Details |
| HS-216 | Human anatomy and physiology | 6 Credits | View Details |
| N-306 | Pharmacology | 6 Credits | View Details |
| HS-337 | Introduction to Fitness and Wellness | 6 Credits | View Details |
| HS-665 | Introduction to health sciences | 6 Credits | View Details |
| HS-687 | Introduction to nutrition science | 6 Credits | View Details |
| HS-747 | Introduction to health promotion | 6 Credits | View Details |
| Courses Code | Courses Name | Credit Hours | Course Description |
|---|---|---|---|
| NHS-086 | Introduction to Food Production | 6 Credits | View Details |
| NHS-360 | Health Sociology | 6 Credits | View Details |
| NHS-582 | Introduction to Foods | 6 Credits | View Details |
| NHS-637 | Introduction to Nutrition | 6 Credits | View Details |
| NHS-683 | Introduction to Health and Nutrition Sciences | 6 Credits | View Details |
| NHS-730 | Issues in Nutrition | 6 Credits | View Details |
Health Care System
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Health and health care in america: an introduction
- The business side of health care
- In Section 2 of this course you will cover these topics:
- The payment process: insurance and third party payers
- The payment process: government payment programs
- In Section 3 of this exam you will be evaluated on below listed topics:
- Health care providers: physicians
- Nurses
- In Section 4 of this course you will cover these topics
- Other clinical health care providers
- Primary care: health care provider and rsquo;s offices and clinics
- In Section 5 of this course you will cover these topics:
- Secondary care: hospitals
- Tertiary care: the long-term care continuum
- Mental health services: a combination of systems
- The public health system: the government and rsquo;s role
- Medical technology and pharmaceuticals
- Medical research and prevention
Introduction to public health (disease prevention)
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Introduction to disease.
- Immunity, inflammation, and immune disorders.
- Infectious diseases.
- In Section 2 of this course you will cover these topics:
- Neoplasms.
- Hereditary diseases.
- Nutrition and disease.
- In Section 3 of this exam you will be evaluated on below listed topics:
- Diseases of the cardiovascular.
- Diseases of the blood.
- Diseases of the respiratory system.
- In Section 4 of this course you will cover these topics
- Diseases of the digestive system.
- Diseases of the urinary system.
- Diseases of the reproductive system.
- In Section 5 of this course you will cover these topics:
- Diseases of the endocrine system.
- Diseases of the nervous system and special senses.
- Mental illness.
- Diseases of the bones, joints, and muscles.
- Diseases of the skin.
Human anatomy and physiology
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Anatomy and physiology: learning the language
- The human body: reading the map
- The cells: the raw materials and building blocks
- In Section 2 of this course you will cover these topics:
- Tissues and systems: the inside story
- The skeletal system: the framework
- The muscular system: movement for the journey
- In Section 3 of this exam you will be evaluated on below listed topics:
- The integumentary system: the protective covering
- The nervous system: the body and rsquo;s control center, part one
- The nervous system: the body and rsquo;s control center, part two
- In Section 4 of this course you will cover these topics
- The endocrine system: the body and rsquo;s other control center
- The special senses: the sights and sounds
- The cardiovascular system: transport and supply
- In Section 5 of this course you will cover these topics:
- The respiratory system: it and rsquo;s a gas
- The lymphatic and immune systems: your defense systems
- The gastro-intestinal system: fuel for the trip
- The urinary system: filtration and fluid balance
- The reproduction system: replacement and repair
- The journey and rsquo;s end: now what?
Pharmacology
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Introduction to pharmacology
- Law and ethics of medications
- Dispensing prescription, terminology, and abbreviations
- Administration of medications
- In Section 2 of this course you will cover these topics:
- Measurement systems and their equivalents
- Calculation of dosages
- Nutritional aspects of pharmacology
- Antibacterial and antiviral agents
- In Section 3 of this exam you will be evaluated on below listed topics:
- Vaccines and immune globulins
- Analgesic, antipyretic, and anti-inflammatory agents
- Antineoplastic agents
- Effects of drugs on the central nervous system
- In Section 4 of this course you will cover these topics
- Anesthetic agents
- Effects of drugs on skin conditions
- Effects of drugs on the cardiovascular system
- Effects of drugs on the vascular system
- In Section 5 of this course you will cover these topics:
- Effects of drugs on urinary tract disorders and electrolyte balance
- Effects of drugs on the endocrine system
- Effects of drugs on reproductive system disorders
- Effects of drugs on gastrointestinal disorders
- Effects of drugs on eye, nose, and ear disorders
- Toxicology
- Geriatrics
Introduction to Fitness and Wellness
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Understanding health-related fitness and wellness
- Fitness evaluation: self-testing
- General principles of exercise for health and fitness
- In Section 2 of this course you will cover these topics:
- Exercise prescription guidelines: cardiorespiratory fitness
- Improving muscular strength and endurance
- Improving flexibility
- In Section 3 of this exam you will be evaluated on below listed topics:
- Nutrition, health, and fitness
- Exercise, diet, and weight control
- Prevention of cardiovascular disease
- In Section 4 of this course you will cover these topics
- Stress management and modifying unhealthy behavior
- Exercise and the environment
- Exercise for special populations
- In Section 5 of this course you will cover these topics:
- Prevention and rehabilitation of exercise-related injuries
- Prevention of cancer
- Sexually transmitted infections
- Addictive substances
- Life time fitness
Introduction to health sciences
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Promoting healthy behavior change
- Psychosocial health: being mentally, emotionally, socially, and spiritually well
- Managing stress: coping with life's challenges
- In Section 2 of this course you will cover these topics:
- Violence and abuse: creating healthy environments
- Healthy relationships and sexuality: making commitments
- Birth control, pregnancy, and childbirth: managing your fertility
- In Section 3 of this exam you will be evaluated on below listed topics:
- Licit and illicit drugs: use, misuse, and abuse
- Alcohol, tobacco, and caffeine: daily pleasure, daily challenges
- Nutrition: eating for optimum health
- In Section 4 of this course you will cover these topics
- Managing your weight: finding a healthy balance
- Personal fitness: improving health through exercise
- Cardiovascular disease: reducing your risk
- In Section 5 of this course you will cover these topics:
- Cancer: reducing your risk
- Infectious and noninfectious conditions: risks and responsibilities
- Life's transitions: the aging process
- Environmental health: thinking globally, acting locally
- Consumerism: selecting health care products and services
- Complementary and alternative medicine: new choices and responsibilities for healthwise consumers
Introduction to nutrition science
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Our daily bread.
- Food safety.
- Factors in food preparation.
- Vegetables.
- In Section 2 of this course you will cover these topics:
- Fruits.
- Salads and salad dressings.
- Fats and oils.
- Carbohydrates: sugar cookery.
- In Section 3 of this exam you will be evaluated on below listed topics:
- Carbohydrates: starches and cereal cookery.
- Proteins: milk and cheese.
- Proteins: meats, poultry, and fish.
- Eggs.
- In Section 4 of this course you will cover these topics
- Leavening agents.
- Basics of batters and doughs.
- Breads-quick and yeast.
- Cakes, cookies, and pastries.
- In Section 5 of this course you will cover these topics:
- Beverages.
- Preserving food.
- Nutrition and food.
- Menu planning and meal preparation.
- Meal service and hospitality.
Introduction to health promotion
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- A background for the profession
- The history of health and health education
- In Section 2 of this course you will cover these topics:
- Philosophical foundations
- Theoretical foundations
- In Section 3 of this exam you will be evaluated on below listed topics:
- Ethics and health education
- The health educator. roles, responsibilities, certifications, advanced study
- In Section 4 of this course you will cover these topics
- The settings for health education
- Agencies/associations/organizations associated with health education
- In Section 5 of this course you will cover these topics:
- The literature of health education
- Future trends in health education
Introduction to Food Production
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Professionalism
- Food safety and sanitation
- Nutrition
- Menus and recipes
- Tools and equipment
- Knife skills
- In Section 2 of this course you will cover these topics:
- Flavors and flavoring
- Dairy products
- Mise en place
- Principles of cooking
- Stocks and sauces
- Soups
- In Section 3 of this exam you will be evaluated on below listed topics:
- Principles of meat cookery
- Beef
- Veal
- Lamb
- Pork
- Poultry
- In Section 4 of this course you will cover these topics
- Game
- Fish and shellfish
- Eggs and breakfast
- Vegetables
- Potatoes, grains and pasta
- Vegetarian cooking
- In Section 5 of this course you will cover these topics:
- Salads and salad dressings
- Fruits
- Sandwiches
- Charcuterie
- Hors d and rsquo;oeuvre and canap and eacute;s
- Principles of the bakeshop
- Quick breads
- Yeast breads
- Pies, pastries and cookies
- Cakes and frostings
- Custards, creams, frozen desserts and sauces
- Plate presentation
- Buffet presentation
Health Sociology
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- A brief introduction to the sociology of health, healing, and illness.
- The development of scientific medicine.
- Social epidemiology.
- Society, disease, and illness.
- In Section 2 of this course you will cover these topics:
- Social stress.
- Health behavior.
- Experiencing illness and disability
- In Section 3 of this exam you will be evaluated on below listed topics:
- Physicians and the profession of medicine.
- Medical education and the socialization of physicians.
- Nurses, mid-level health care practitioners, and allied health workers.
- In Section 4 of this course you will cover these topics
- Complementary and alternative medicine.
- The physician-patient relationship: background and models.
- Professional and ethical obligations of physicians in the physician-patient relationship.
- In Section 5 of this course you will cover these topics:
- The health care system of the united states.
- Health care delivery.
- The social implications of health care technology.
- Comparative health care systems.
Introduction to Foods
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Food choices and sensory characteristics.
- Food economics and convenience.
- Food safety.
- Food regulations and standards.
- Back to basics.
- Heat transfer in cooking.
- In Section 2 of this course you will cover these topics:
- Microwave cooking.
- Seasoning and flavoring materials.
- Food composition.
- Fats, frying, and emulsions.
- Sweeteners and sugar cookery.
- In Section 3 of this exam you will be evaluated on below listed topics:
- Frozen desserts.
- Starch.
- Pasta and cereal grains.
- Batters and dough.
- Quick breads.
- Yeast breads.
- In Section 4 of this course you will cover these topics
- Pastry.
- Vegetables and vegetable preparation.
- Fruits and fruit preparation.
- Salads and gelatin.
- In Section 5 of this course you will cover these topics:
- Milk and milk products.
- Eggs and egg cookery.
- Meat and meat cookery.
- Poultry.
- Seafood.
- Beverages.
- Food preservation and packaging.
- Food preservation by freezing and canning.
Introduction to Nutrition
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Our daily bread.
- Food safety.
- Factors in food preparation.
- Vegetables.
- In Section 2 of this course you will cover these topics:
- Fruits.
- Salads and salad dressings.
- Fats and oils.
- Carbohydrates: sugar cookery.
- In Section 3 of this exam you will be evaluated on below listed topics:
- Carbohydrates: starches and cereal cookery.
- Proteins: milk and cheese.
- Proteins: meats, poultry, and fish.
- Eggs.
- In Section 4 of this course you will cover these topics
- Leavening agents.
- Basics of batters and doughs.
- Breads-quick and yeast.
- Cakes, cookies, and pastries.
- In Section 5 of this course you will cover these topics:
- Beverages.
- Preserving food.
- Nutrition and food.
- Menu planning and meal preparation.
- Meal service and hospitality.
Introduction to Health and Nutrition Sciences
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- The role of nutrition in our health
- Designing a healthful diet
- The human body: are we really what we eat?
- In Section 2 of this course you will cover these topics:
- Carbohydrates: bountiful sources of energy and nutrients
- Fat: an essential energy-supplying nutrient
- Proteins: crucial components of all body tissues
- In Section 3 of this exam you will be evaluated on below listed topics:
- Metabolism: from food to life
- Nutrients involved in energy metabolism
- Nutrients involved in fluid and electrolyte balance
- In Section 4 of this course you will cover these topics
- Nutrients involved in antioxidant function
- Nutrients involved in bone health
- Nutrients involved in blood health and immunity
- In Section 5 of this course you will cover these topics:
- Achieving and maintaining a healthful body weight
- Nutrition and physical activity: keys to good health
- Disordered eating
- Food safety and technology: impact on consumers
- Nutrition through the lifecycle: pregnancy and the first year of life
- Nutrition through the lifecycle: childhood and adolescence
- Nutrition through the lifecycle:adulthood and the later years
- Global nutrition
Issues in Nutrition
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- What is nutrition?
- Tools for healthy eating
- How the body uses the food and nutrients you eat
- In Section 2 of this course you will cover these topics:
- Carbohydrates: sugars, starches, and fiber
- Lipids: fats, oils, phospholipids, and sterols
- Proteins and amino acids
- In Section 3 of this exam you will be evaluated on below listed topics:
- Vitamins
- Minerals and water
- Alcohol
- In Section 4 of this course you will cover these topics
- Weight management and disordered eating
- Nutrition and fitness
- Food safety and technology
- In Section 5 of this course you will cover these topics:
- Eating throughout the lifecycle: pregnancy, breastfeeding, and infants
- Eating throughout the lifecycle: toddlers through later years
- Hunger at home and abroad
Health Sociology
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- A brief introduction to the sociology of health, healing, and illness.
- The development of scientific medicine.
- Social epidemiology.
- Society, disease, and illness.
- In Section 2 of this course you will cover these topics:
- Social stress.
- Health behavior.
- Experiencing illness and disability
- In Section 3 of this exam you will be evaluated on below listed topics:
- Physicians and the profession of medicine.
- Medical education and the socialization of physicians.
- Nurses, mid-level health care practitioners, and allied health workers.
- In Section 4 of this course you will cover these topics
- Complementary and alternative medicine.
- The physician-patient relationship: background and models.
- Professional and ethical obligations of physicians in the physician-patient relationship.
- In Section 5 of this course you will cover these topics:
- The health care system of the united states.
- Health care delivery.
- The social implications of health care technology.
- Comparative health care systems.
Introduction to Foods
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Food choices and sensory characteristics.
- Food economics and convenience.
- Food safety.
- Food regulations and standards.
- Back to basics.
- Heat transfer in cooking.
- In Section 2 of this course you will cover these topics:
- Microwave cooking.
- Seasoning and flavoring materials.
- Food composition.
- Fats, frying, and emulsions.
- Sweeteners and sugar cookery.
- In Section 3 of this exam you will be evaluated on below listed topics:
- Frozen desserts.
- Starch.
- Pasta and cereal grains.
- Batters and dough.
- Quick breads.
- Yeast breads.
- In Section 4 of this course you will cover these topics
- Pastry.
- Vegetables and vegetable preparation.
- Fruits and fruit preparation.
- Salads and gelatin.
- In Section 5 of this course you will cover these topics:
- Milk and milk products.
- Eggs and egg cookery.
- Meat and meat cookery.
- Poultry.
- Seafood.
- Beverages.
- Food preservation and packaging.
- Food preservation by freezing and canning.