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Nutritional Health Sciences| 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 |
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.