Health Sciences

  • SAR HS 405: Health Science Practicum
    Undergraduate Prerequisites: Junior or senior standing
    Practical experience in health care setting (health policy, administrative, constituent advocacy) in hospital, clinic, public health setting, government or non-governmental health agency setting. 2 or 4 credits.
  • SAR HS 410: Field Experience: Human Physiology
    Undergraduate Prerequisites: Junior or senior standing and consent of instructor
    Practical experience in a research lab, clinic, community, or industrial setting, as appropriate.
  • SAR HS 412: Field Experience: Human Physiology II
    Undergraduate Prerequisites: Junior or senior standing and consent of instructor.
    Continuation of SAR HS410
  • SAR HS 415: Undergraduate Nutrition Practicum
    Undergraduate Prerequisites: Senior Nutrition Majors only
    For senior nutrition majors only. Practical experience working with a Registered Dietitian or related health care professional in a community, medical or private practice setting.
  • SAR HS 420: Managing Food and Nutrition Services II
    Undergraduate Prerequisites: SAR HS 310; Course is limited to nutrition majors in the dietetics track.
    Course is limited to nutrition majors in the dietetics track. This course provides students the opportunity to observe the food service and clinical nutrition management concepts learned in HS310/510 in a variety of "real world" operational settings. Students in this course will also develop their own food service operation in written project and presentation format.
  • SAR HS 422: Ethics in Health Care
    Available in Dublin Health Science program only This course provides an introduction to ethics and common ethical issues in health care. Lectures will address several topics specific to biomedical ethics, including end of life issues, reproductive technologies, and issues in biomedical research. These issues will be used to examine ethical reasoning, ethical theories and principles, and the use of cases and narratives in ethics. Special attention will be paid to developing skills of ethical analysis through an examination of philosophical arguments. When appropriate, any distinctively Irish dimensions to the ethical issues or cases will be examined. 4 cr. (Offered in the fall only.)
  • SAR HS 425: Healthcare Policy and Practice in Ireland
    Available in Dublin Health Science program only This course introduces students to the organization and delivery of healthcare. It helps students develop a critical appreciation of the dynamics of healthcare policy making and the role of healthcare professionals within the sector. It examines healthcare finance and the role and influence of the insurance and pharmaceutical industries. It also examines the social, environmental, and behavioral factors that affect healthcare across different social cohorts. It concludes by looking at healthcare regulation and reform.
  • SAR HS 430: Global Maternal & Child Health
    This course will provide a global perspective on maternal and child health. Major topics will include early life influences on later life health, maternity care practices worldwide, and the role of both human evolutionary history and sociopolitical structures in shaping health outcomes for women and children
  • SAR HS 440: Qualitative Research Strategies in Global Health
    Qualitative research methods are increasingly used in public health, and provide valuable insights into the local perspectives of study populations. This course provides practical strategies and methods for using qualitative research and includes the basic assumptions, approach and rationale for making qualitative research decisions, framing qualitative research questions, and designing appropriate research strategies. Examples will be drawn from current global health issues.
  • SAR HS 450: Non-Infectious Diseases
    Undergraduate Prerequisites: Juniors and Seniors only.
    This course will examine the four most common preventable non-infectious diseases (diabetes, cardiovascular disease, cancer, upper respiratory diseases), which accounted for nearly 60% of all deaths in the world and 80% in the developing world. Estimates predict that the "second wave" of non-infectious diseases in the coming years will have a detrimental impact on global health and economies. Despite the enormous global burden of non-infectious (or non-communicable) diseases, adequate programs for prevention and treatment do not exist and challenges faced are complex. This course will focus on the preventable risk factors (diet, exercise, tobacco, alcohol, lifestyle, etc), growing burden of disease, and current issues and challenges in control of the four most common diseases, and include discussion, field trips to examine the issues, and the ability for students to be a part of the solution through design of their own intervention.
  • SAR HS 463: Germs and Genes
    Undergraduate Prerequisites: Juniors and Seniors only.
    This course will focus on the social determinants of health--the conditions in which people are born, grow, live, work, age and die. We will examine case studies from around the globe that reveal the ways in which health inequities are shaped by the distribution of resources, money, and power at the local, national and global level, and the critical role played by social policies in reducing or exacerbating these inequities.
  • SAR HS 467: Research Methods in Nutrition
    Undergraduate Prerequisites: SAR HS 384 ; CAS MA 115 ; CAS MA 116; Course is limited to nutrition majors in the dietetics track.
    This course provides an overview of methods used in nutrition research, including dietary assessment methods, indicators of nutritional status, analysis and presentation of dietary data, statistical interpretation, and clinical research methods. The course includes lectures, a field trip to a Boston-area clinical research center, and hands-on experience with nutritional assessment and anthropometrics techniques. Students participate in in-class discussions of published research articles to learn techniques for deriving evidence-based recommendations for clinical practice. Upon completion of this course, students will be able to read, interpret, and understand the findings from clinical research studies and understand the fundamental tools that are used by nutrition researchers.
  • SAR HS 470: Topics in Public Health
    Undergraduate Prerequisites: SAR HS300; Health Science major; Senior standing or consent of instructor
    This course addresses new and emerging issues in the field of public health through interactive case study method and the medical literature. The format is small group discussion. Topics vary each semester; but include infectious diseases (HIV/AIDS), maternal and child health, chronic diseases (obesity, mental illness), health and human rights, and international health. 4 credits, 2nd semester
  • SAR HS 475: Disability Advocacy and the Law: Theory, Practice and Real World Challenges and Actions
    Undergraduate Prerequisites: Senior or Junior standing or consent of instructor
    This interdisciplinary course provides the student an exciting understanding of disability advocacy, integrating theory and practical coursework. It emphasizes the role of the Americans with Disabilities Act (ADA) and its supporting Amendment Act (ADAAA) as the basis for disability advocacy through theory and direct experience; how advocacy occurs among disability stakeholders (the nation's public health leadership, elected officials, lawyers, judicial, health care, education and social service systems, and providers, family members, persons with disabilities, media, and the public). The class provides hands-on learning on the challenges of non-available disability-based accommodations along with the development of and opportunity to implement a corrective action plan. 4 credits, 2nd semester
  • SAR HS 486: Applied Nutrition Care
    Undergraduate Prerequisites: SAR HS 385; Course is limited to nutrition majors in the dietetics track.
    This course provides a review of and an opportunity to implement all aspects of the nutritional care process. Through classroom discussion of case studies as well as experiences at in- and out- patient facilities, students will gain expertise in the provision of nutritional care. 4 credits, 1st semester
  • SAR HS 488: Applied Nutrition Counseling
    Undergraduate Prerequisites: SAR HS 385; Course is limited to nutrition majors in the dietetics track.
    This course focuses on developing communication and counseling skills in preparation for working with nutrition clients. Topics include: Conducting a nutrition counseling session, promoting sustainable behavior change, counseling clients of various age groups and cultural backgrounds and dealing with difficult patients. In addition, students are introduced to different perspectives in nutrition counseling including motivational interviewing, mindful eating and emotion-based-counseling. The emphasis of the course will be classroom discussion, observation of registered dietitians conducting group counseling sessions and application of practical counseling skills with clients in the community. 2 credits, 1st semester
  • SAR HS 495: Directed Study
    Undergraduate Prerequisites: Junior or senior standing and consent of instructor.
    Educational experiences and projects performed outside the standard curricular offerings. Undergraduate student completes a defined project under the supervision of a researcher who is not a BU faculty member.
  • SAR HS 497: Independent Study
    Undergraduate Prerequisites: Junior or senior standing and consent of instructor.
    Project must be proposed in writing before registration and completed with relative independence under guidance of a supervising faculty member in the human physiology program. Final report submitted before the end of the semester.
  • SAR HS 500: Food Science
    Undergraduate Prerequisites: CASCH174 or 204, CASBI114 or 311, and SARHS551. Limited to nutrition majors or with 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 510: Managing Food and Nutrition Services I
    Undergraduate Prerequisites: SMG SM 101 and SAR HS 500; Course is limited to students in the DPD/MS program.
    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.