Health Sciences

  • SAR HS 201: Introduction to Nutrition
    Reviews basic concepts in nutrition including the function of nutrients and the effects of deficiencies and excesses. These basic concepts are then applied to current issues throughout the lifecycle including the role of diet in malnutrition, heart disease, cancer, diabetes,and weight management. Dietary guidelines for prevention of chronic disease are stressed.
  • SAR HS 210: Introduction to Critical Inquiry
    This course demonstrates access to information resources in the biomedical sciences, including hard copy, on-line databases (e.g., LexisNexis, PubMed, OVID), and web searching and how to critically evaluate these information sources. Classes are hands-on learning using laptops.
  • SAR HS 230: Food Science
    Undergraduate Prerequisites: CASCH174 or CASCH204, SARHS 251, CASBI 114 or CASBI311. Course is limited to nutrition majors, or may be taken with the consent of instructor.
    An in-depth didactic and laboratory review of the physical and chemical properties of carbohydrates, proteins, fats and water. Each macronutrient is discussed from its smallest starting molecule to its complex role in food items. Other related topics include food safety and food-borne illness, food preservation and processing, culinary techniques, food regulations and standards, food additives, food technology, and subjective evaluation of food. The laboratory requirement applies the food science principles through hands-on experiments in the kitchen setting. 4 credits, 2nd semester
  • SAR HS 251: Human Nutrition Science
    Undergraduate Prerequisites: CAS BI 105 or CAS BI 108.
    This course provides an introduction to nutrition and focuses on the relationship between diet and health. Basic scientific information is presented in preparation for discussion of applied issues such as weight loss, eating disorders, prevention of chronic disease, diet and exercise and vegetarian diets. Emphasis is placed on translation of current advice to actual food choices. 4 credits, either semester
  • SAR HS 281: Nutrition Throughout the Life Cycle
    Undergraduate Prerequisites: Prereq: SARHS251 & CASBI211 or CASBI315. Limited to nutrition majors or with consent of the instructor.
    This course focuses on the changing nutritional requirements from infancy, childhood, and adolescence throughout the geriatric years. Nutritional needs specific to pregnancy and lactation will be discussed. Emphasis is placed on understanding the behavioral, socioeconomic, and cultural factors associated with meeting nutrition requirements throughout the life span. 4 credits, 2nd semester
  • SAR HS 300: Epidemiology I
    Undergraduate Prerequisites: none
    Epidemiology examines the distribution of health and diseases across the population, and the factors that impact health. This course covers the principles and methods used in epidemiology, particularly as it relates to public health, including the types of study designs used in health care research and the interpretation of research studies. The final portion of the course focuses on critical evaluation of public health literature (journal articles). 4 credits, either semester
  • SAR HS 310: Managing Food and Nutrition Services I
    Undergraduate Prerequisites: SMG SM 101 and SAR HS 230; Course is limited to nutrition majors in the dietetics track.
    Course is limited to nutrition majors in the dietetics track. This course provides the foundational knowledge of food service and clinical nutrition management explored through a systems approach. Management of human resources, quantity food production, menu development, financial accountability and quality control will be discussed as well as regulatory and other controls that influence the function of the system.
  • SAR HS 325: Introduction to Global Health
    This course will provide students with an overview of the complex social, economic, political, environmental, and biological factors that structure the origins, consequences, and possible treatments of illness worldwide, as well as the promotion of health. Students will learn about the major themes and concepts shaping the interdisciplinary field of global health, and will gain an understanding of solutions to health challenges that have been successfully implemented in different parts of the world. Major topics will include the linkages between global health and economic development, the global burden of disease, key actors in global health, and lessons learned from the HIV/AIDS pandemic.
  • SAR HS 342: Exercise Physiology
    Undergraduate Prerequisites: CAS BI 211 or CAS BI 315; or consent of instructor.
    Application of physiological principles under different exercise conditions. Integration of the body systems in performance of exercise, work and sports; immediate and long-range effects of these activities on the body. Laboratory includes the measurement of physiological parameters under exercise conditions.
  • SAR HS 345: Global Environmental Public Health
    Environmental health is associated with recognizing, assessing, understanding and controlling the impacts of people in their environment and the impacts of the environment on the public health. The complexity of the problems requires multidisciplinary approaches. This course will provide an introduction to the principles, methods, and issues related to global environmental health. This course examines health issues, scientific understanding of causes, and possible future approaches to control of the major environmental health problems internationally. Topics include how the body reacts to environmental pollutants; physical, chemical, and biological agents of environmental contamination; vectors for dissemination (air, water, soil); solid and hazardous waste; susceptible populations; bio-markers and risk analysis; the scientific basis for policy decisions; risk communication; and, emerging global environmental health problems.
  • SAR HS 360: Muscle Biology in Health and Disease
    Undergraduate Prerequisites: CAS BI203 and CAS BI211 or BI315
    An integrative approach to understanding the biology of muscle in development, exercise, injury, aging, and disease. Students will get a comprehensive overview of muscle biology and muscle disease; develop skills to review and research primary literature; and have an opportunity to develop oral research presentation skills. This class is designed for upper level undergraduates and graduate students. Fall semester only.
  • SAR HS 361: Introduction to Computational Neuroscience of Speech, Language, and Hearing
    Undergraduate Prerequisites: CAS CN210 / NE204 or consent of instructor
    Introduces the foundations of auditory perception including the mammalian auditory pathway, speech and language perception and links with speech production, auditory scene analysis, and music perception, from a computational perspective. Laboratory computer assignments elucidate functional properties of these systems.
  • SAR HS 366: Community Nutrition
    Undergraduate Prerequisites: SAR HS 281; Limited to nutrition majors, or with the consent of the instructor.
    This course will cover the dramatic effect of the socioeconomic status, cultural and psychological factors on food choices. Students will learn how to target populations, deliver effective nutrition interventions in the community, and perform a community-based needs assessment. Students will also obtain a working knowledge of federal, state, and local assistance programs. Principles related to nutrition education, program planning, and outcome evaluations will be discussed. A community intervention project will be assigned. 4 credits, 1st semester
  • SAR HS 369: Gross Human Anatomy
    Undergraduate Prerequisites: CAS BI105 & CAS BI106 or CAS BI107 & CAS BI108 and CAS BI211 or CAS BI315.
    Integrative approach to the musculoskeletal, peripheral nervous, and circulatory systems of the human body. Regional approach is used to present lectures with the use of projected drawings, films, slides, and demonstrations. Weekly labs reinforce the lectures by a study of osteology, dissected cadavers, and live anatomy palpations. Either semester.
  • SAR HS 370: Neuroanatomy and Neurophysiology
    Undergraduate Prerequisites: CAS BI 211 or CAS BI 315; SAR HS369 recommended.
    Lecture and laboratory related to the detailed study of development, morphology, internal configuration, and functions, and pathological deficits of the peripheral and central nervous system in humans. Spring semester only.
  • SAR HS 375: Cardiopulmonary Pathophysiology
    Undergraduate Prerequisites: CAS BI 211 or CAS BI 315.
    Overview of anatomy and physiology of the cardiovascular and respiratory systems during normal and pathological conditions. Pathophysiology of exercise performance in cardiovascular and respiratory diseases. Adaptations to physical conditioning in these diseases. Spring semester only.
  • SAR HS 384: Medical Nutrition Therapy I
    Undergraduate Prerequisites: SAR HS 281; Limited to nutrition majors or with consent of the instructor.
    This course covers the pathophysiology of disease as it relates to nutrition care, and the Medical Nutrition Therapy appropriate for the care and management of that disease. Nutrition screening, nutrition assessment and nutrition care plan formulation will be discussed for the person with cardiovascular disease, hypertension, diabetes, obesity and other medical conditions. Documentation and monitoring/evaluation of the nutrition care plan will be discussed as well as the translation of care to the patient's menu and therapeutic diet plan. 4 credits, 1st semester
  • SAR HS 385: Medical Nutrition Therapy II
    Undergraduate Prerequisites: SAR HS 384; Course is limited to nutrition majors in the dietetics track.
    This course is a continuation of SARHS384. This course focuses on medical nutrition therapy for various disease states, including gastrointestinal disease, kidney disease, cancer, AIDS, cystic fibrosis, and inborn errors of metabolism. This course also covers the metabolic response to trauma and critical illness and the importance of nutritional therapy in these states. The use of parenteral and enteral nutrition, intravenous catheters, and feeding tubes will be covered. Diet and drug interactions as well as alternative medicine and herbal therapy will be discussed. Students will use case studies to learn to apply their knowledge of nutrition care to the treatment of patients with various diseases. 4 credits, 2nd semester
  • SAR HS 395: Food, Supplements, and Consumer Health
    Undergraduate Prerequisites: SAR HS 201 or SAR HS 251.
    Students will conduct a detailed "aisle by aisle" review of foods available in today's marketplace with special attention to functional foods, foods for special dietary use, and foods modified through technology. Students will gain an understanding of the Dietary Supplement Health and Education Act and become familiar with methods for evaluating dietary supplements with regard to product quality, safety, effectiveness, and doping status. The influence of nutrition marketing on consumer purchasing patterns will be explored. Students will apply the knowledge and skills gained throughout the course by comparing the nutrient content of specific foods and dietary supplements to the nutrient needs of consumers according to the Dietary Reference Intakes.
  • SAR HS 396: Dietary Interventions and Public Health
    Undergraduate Prerequisites: SAR HS 281 ; SAR HS 366 ; SPH SB 721; Permission of Instructor
    Students will gain an understanding of the social ecological model of health and how individual dietary behavior is influenced by factors in the environments in which they live, including family, social networks, organizations, communities, and societies. Students will become familiar with the use of theories in dietary interventions and the steps involved in developing theory-and-evidence-based programs that use an ecological approach to assess and intervene in diet-related health problems. Resources that use the systematic review process to establish evidence-based recommendations based on research findings will be used to examine the effectiveness of interventions to promote healthy eating at the population and policy levels.