Excel Your Career with

Nutritional Health Sciences

Courses Code	Courses Name	Credit Hours	Course Description
B-057	Introduction to the Humanities	6 Credits	View Details
AAS-085	Social and Cultural Geography	6 Credits	View Details
B-158	English Composition	6 Credits	View Details
B-200	College Algebra	6 Credits	View Details
B-336	World Religions	6 Credits	View Details
AAS-370	Ethics	6 Credits	View Details
B-460	Art Appreciation	6 Credits	View Details
AAS-584	Pre-Calculus	6 Credits	View Details
B-825	Human Biology	6 Credits	View Details
AAS-902	World History	6 Credits	View Details

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

Topics Covered in This Course:

In Section 1 of this course you will cover these topics:
- From human prehistory to the rise of agriculture
- Early civilization
- Nomadic societies
- Classical civilization: china
In Section 2 of this course you will cover these topics:
- Classical civilization: india
- Classical civilization in the mediterranean: persia, greece and rome
- The classical period: directions, diversities, and declines by 500 c.e.
- The rise of islam: civilization in the middle east
In Section 3 of this exam you will be evaluated on below listed topics:
- India and southeast asia under the impact of islam
- Africa and islam
- East european civilization: byzantium and russia
- Western civilization: the middle ages
In Section 4 of this course you will cover these topics
- The spread of east asian civilization
- Centers of civilization in the americas
- The mongol interlude and the end of the postclassical period
- The west and the world: discovery, colonization, and trade
- Western civilization changes shape in the early modern centuries
In Section 5 of this course you will cover these topics:
- The rise of eastern europe
- The ottoman and mughal empires
- East asia: vital trends in politics and trade
- The first industrial revolution: western society, 17801914
- World economy and western imperialism: africa and south asia
- The settler societies: the west on frontiers
- The development of latin american civilization
- The middle east and china in the imperialist century
- Russia and japan: industrialization outside the west
- World war i and the end of an era
- The west in the contemporary period
- Eastern european civilization
- East asia in the 20th- 22nd centuries
- India and southeast asia

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?

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

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

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

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.

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

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.

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.

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.

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

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.

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.