Freshman Year

Semester I

For students who plan to major in the natural sciences or environmental science, and for premedical students. Required for biology majors. No prerequisite. High school biology is assumed. The evolution and diversity of life; principles of ecology; behavioral biology. Three hours lecture, three hours lab including several field studies. Carries natural science divisional credit (with lab) in CAS. (Credits: 4)

Introduction to chemistry: separation and purification of matter, atomic theory, structure of atoms, molecules and chemical bonding, chemical formulas, equations, stoichiometry; water, solutions, concentration, acids, bases, pH and buffers; gases; reaction kinetics and equilibrium, and radioactivity. Three hours lecture, one hour discussion, one hour prelab lecture, and three hours lab. Carries natural science divisional credit (with lab) in CAS. (Credits: 4)

Basic introduction to field of psychology; topics include theories and findings governing learning, memory, perception, development, personality, social and abnormal psychology. Three hours large lecture and one hour discussion section or three hours of small lecture class with no discussion sections. Requirements vary. Students are required to participate as subjects in psychology studies. Carries social science divisional credit in CAS. (Credits: 4)

Topic-based seminar in academic reading and writing. Attention to reading and analyzing primary and secondary sources, argumentation, prose style, revision, and citation. Significant writing and individual conferences. (Credits: 4)

This course is designed to provide an orientation to freshmen about the college experience. Expectations, guidelines and resources will be made available to aid freshmen in making informed decisions about the quality of their education while clarifying and enhancing the students' experiences with the Boston University community. Interaction with faculty advisors and peer mentors is provided. (Credits: 0)

Freshmen Seminar. Exploration of the roles and functions of the health and rehabilitation disciplines. Introduction to the health care system and its impact on society. Sargent students only. (Credits: 2)

Semester II

For students planning to major in the natural sciences and for premedical students. Required for biology majors. It is strongly recommended students complete CAS CH 101 (or equivalent) before this course. High school biology is assumed. Cell and molecular biology, Mendelian & molecular genetics, physiology, and neurobiology. Three hours lecture, three hours lab. Carries natural science divisional credit (with lab) in CAS. (Credits: 4)

Structure, stereochemistry, functional groups, and reactions of carbon-containing compounds; spectroscopic techniques; emphasis on compounds and molecules of biochemical interest. Three hours lecture, one hour discussion, one hour prelab lecture, and three hours lab. (Credits: 4)

Topic-based seminar in academic reading, writing, and research. Continuing attention to argumentation, prose style, revision, and citation, with additional emphasis on college-level research. Significant writing and individual conferences. (Credits: 4)

Elective

Sophomore Year

Semester I

Some knowledge of chemistry and anatomy assumed. Not for biology major or minor credit; Biology majors/minors should take CAS BI 315. Introduction to principles of systemic mammalian physiology with special reference to humans. Three hours lecture, three hours lab. (Credits: 4)

MA 115 may not be taken for credit by any student who has completed any MA course numbered 300 or higher. Students may receive credit for not more than one of the following courses: CAS MA 113, MA 115, or MA 213. Numerical and graphical summaries of univariate and bivariate data. Basic probability, random variables, binomial distribution, normal distribution. One-sample statistical inference for normal means and binomial probabilities. Primarily for students in the social sciences with limited mathematics preparation.Carries MCS divisional credit in CAS. (Credits: 4)

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 (Credits: 4)

Semester II

Not for Biology major or minor credit. A study of the world's major human diseases, their causes, effects on history, pathology, and cures. Principles of immunology. Emphasis on present maladies such as AIDS, herpes, cancer, mononucleosis, tuberculosis, influenza, and hepatitis. This course is appropriate for non- majors and students in the health and paramedical sciences (Sargent College). Three hours lecture, three hours lab. Carries natural science divisional credit (with lab) in CAS. (Credits: 4)

MA 116 may not be taken for credit by any student who has completed any MA course numbered 300 or higher. Students may receive credit for not more than one of the following courses: CAS MA 116, MA 214, or MA 614. One- or two-sample inference for normal means and binomial probabilities, analysis of variance, simple linear regression, multiple regression, analysis of categorical data. Introduction to survey design and design of experiments. Primarily for students in the social sciences with limited mathematics preparation. Carries MCS divisional credit in CAS. (Credits: 4)

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 (Credits: 4)

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 (Credits: 4)

Junior Year

Semester I

Biomolecules in aqueous systems. Composition, structure, and function of proteins, nucleic acids, and polysaccharides. Information transfer from DNA to RNA and proteins. Bioenergetic principles in glycolysis, oxidative energy metabolism, and selected biosynthetic paths. Applications to medicine, nutrition, and biotechnology. Three hours lecture, one hour discussion. (Credits: 4)

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 (Credits: 4)

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 (Credits: 4)

Semester II

The focus of this interdisciplinary course is on increasing the student's understanding of the health care system, the social, environmental, and behavioral factors that affect health care, and on increasing the student's ability to work in interdisciplinary teams. The student will actively engage in individual work, group discussion and teamwork through written, oral, and web site assignments. (Credits: 4)

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. (Credits: 4)

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 (Credits: 4)

This survey course introduces MPH students to social and behavioral sciences within the context of public health scholarship, research, and practice. The basic aim of the course is to teach students the social and behavioral science fundamentals (principles, theories, research, and techniques) that can and should be used to inform the identification, definition, assessment, and resolution of public health problems. The course focuses on providing a framework for considering the important questions in a thoughtful and evidence-based manner such that students will be able to critically analyze public health problems and determine the appropriate social and behavioral sciences principles, theories, and research that will be most effective and useful in intervening to address that particular public health problem. The course considers alternative paradigms for understanding and intervening to resolve public health problems in a critical way, drawing heavily upon the public health literature in which these various perspectives have been vigorously debated and discussed. (Credits: 3)

Senior Year

Semester I

Explores moral philosophical issues that arise in connection with medicine and emerging biotechnologies. Examines topics such as the right to healthcare, research ethics, euthanasia, abortion, concepts of death and disease, and assisted reproductive technologies. Carries humanities divisional credit in CAS. (Credits: 4)

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. (Credits: 2)

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. (Credits: 2)

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 (Credits: 4)

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 (Credits: 2)

Semester II

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. (Credits: 4)

Electives (11-14 credits)

Each course carries 4 credits unless otherwise indicated.

Note: Students who participate in clinical education experiences as a part of the respective program curricula are likely to be asked to undergo a criminal background check to determine their eligibility for participation. History of a criminal background may disqualify students from participating in these experiences.

Students may have to provide documentation of medical exams or immunizations before clinical education experiences.