Courses are classified based upon whether they meet DPD requirements, MS requirements, or both. All courses are 4 credits unless otherwise indicated.

Fall 1

CASPS101: General Psychology

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)

SARHS551: Human Nutrition Science

This course provides an introduction to nutrition and focuses on the relationship between diet and health. Basic scientific information is presented in preparation for a 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)

SMGFE101: Introduction to Finance

Required of all SMG freshmen. Pre-req or co-req: SMG SM 131. (2 cr) This course offers a rigorous overview of principles of finance, such as time value of money, interest rates, basic valuation of cash flow streams, and basic stock and bond valuation. It uses a combination of teaching materials including online problem solving and case writing that will help the student through the intensive syllabus. FE 101 and the redesigned FE 323 offer a comprehensive overview of finance to SMG students. (Credits: 2)

SMGSM131: Business, Society, and Ethics

Required of all SMG freshmen. Students will explore the ethical problems facing global management. Through identification and discussion of the substantive disciplines relevant to business, students will uncover a complicated analysis necessary to make appropriate decisions and will highlight their interdependencies. This course stresses written and oral communication skills and logical reasoning as an ingredient for sound analysis and rational business planning. The course stresses teamwork because at the heart of modern management is the need to collaborate with others and to organize, motivate, and monitor teams of diverse people to accomplish shared goals. 4 cr. (Credits: 4)

SPHBS704: Introduction to Biostatistics

This course meets the biostatistics core course requirement for all degrees and concentrations at SPH. The course replaces BS701 and BS703. Topics include the collection, classification, and presentation of descriptive data; the rationale of estimation and hypothesis testing; analysis of variance; analysis of contingency tables; correlation and regression analaysis; multiple regression, logistic regression, and the statistical control of confounding; sample size and power considerations; survival analysis. Special attention is directed to the ability to recognize and interpret statistical procedures in articles from the current literature. This course gives students the skills to perform, present, and interpret basic statistical analyses using the R statistical package. (Credits: 3)

SARHS551, CASPS101, as well as SMGSM131 and SMGFE101 meet DPD requirements, SPHBS704 meets MS requirements.

Spring 1

SARHS500: Food Science

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)

SARHS510: Management of Food Service

This course provides the foundational knowledge of food service management viewed as a system. Management of human resources, quantity food production, menu development and financial accountability will be discussed as well as regulatory and other controls that influence the function of the system. 4 credits, 1st semester (Credits: 4)

SARHS542: Exercise Physiology

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 extreme conditions. (Credits: 4)

SARHS561: Nutrition Throughout the Life Cycle

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)

These courses meet DPD requirements.

Fall 2

SARHS520: Applications of Food Service Management

This course provides students the opportunity to observe the food service management concepts learned in HS310/510 in a variety of "real world" operational settings. Students in this course will also create their own food service operation in written project and presentation format. 4 credits, 2nd semester (Credits: 4)

SARHS566: Community Nutrition

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)

SARHS584: Medical Nutrition Therapy I

This course will cover the pathophysiology of diseases as they relate to nutrition care. Techniques of nutritional assessment will be taught and applied to the assessment of patients with cardiovascular disease, hypertension, diabetes, obesity, disorders of the central nervous system, and pulmonary disorders. Documentation, interpretation of medical terminology, determination of special nutritional needs, and translation to menu and diet plans will be the focus of the course. (Credits: 4)

SARHS776: Nutritional Epidemiology

This course examines epidemiologic methods for investigating the role of diet in long-term health. Students learn to critically review the epidemiologic evidence relating diet, anthropometry, and physical activity to heart disease, cancer, and other chronic health conditions including obesity and diabetes. The methodological issues covered include epidemiologic study design; dietary and nutritional status assessment; issues of bias, confounding, effect modification and measurement error; and interpretation of research findings including an understanding of statistical modeling. Students participate weekly in critical reviews of published research. Students completing this course will understand the principles of epidemiology and will be able to apply them as they read the scientific literature and participate in nutrition-related research. (Credits: 4)

SARHS789: Theory and Practice of Clinical Counseling

Lectures and supervised individual and group counseling experience. Focus is on appropriate skills for interviewing, stimulating behavior change, and conveying information. For students enrolled in the graduate nutrition program. 2 credits, 1st semester (Credits: 2)

SARHS520 and SARHS566 meet DPD requirements. SARHS584, SARHS776, and SARHS789 meet MS requirements.

Spring 2

SARHS585: Medical Nutrition Therapy II

This course is a continuation of SARHS584. 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)

SARHS704: Issues in Delivery of Dietetic Services

This series of lectures are designed to provide students with information relevant to the practice of dietetics. ADA Standards of Practice/Standards of Professional Performance, the ADA Code of Ethics, the registration exam, third-party payment, and other issues salient to the dietetics practitioner are presented and discussed. 2 credits, 1st semester (Credits: 2)

SARHS742: Nutrition and Disease Prevention: a life course approach

Focuses on the etiology of major nutrition problems in the U.S. population and the role of the diet in disease prevention and treatment. Included are nutrition issues facing at-risk populations within our society, including pregnant and lactating women, infants and children, and the elderly. The role of diet in the development/prevention of cardiac disease, cancer, osteoporosis, and other chronic diseases is discussed. Students are expected to integrate a knowledge of normal physiologic changes, biochemistry, pathophysiology, metabolism, and nutrient requirements throughout the life cycle with recent advances in the field of nutrition. (Credits: 4)

SARHS785: Research in Clinical Nutrition

This course teaches students to prepare a mock National Institutes of Health (NIH) research grant proposal that would be used to compete for research funding. Students are challenged to define a new area of research based on a critical review of existing literature on a specific nutrition-related health topic of personal interest. Course competencies include formulation of a testable research hypothesis and selection of an appropriate research design, study population, methodology, and analysis plan. This course helps students to refine their scientific writing skills, and introduces them to budget planning and ethical issues related to research involving human subjects. (Credits: 2)

SARHS811: Practicum: Nutrition

Structured clinical learning experience for graduate nutrition students. Placement sites include in- and outpatient facilities, adult and pediatric hospitals, public health agencies, private agencies, newsletter agencies, and long-term care facilities. Variable credit, either semester (Credits: Var)

SARHS585 meets DPD requirements. SARHS704, SARHS742, SARHS785, SARHS811 meet MS requirements.

Fall 3

SARHS586: Applied Nutritional Care

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. (Credits: 4)

SARHS775: Advanced Clinical Nutrition

The role of nutrition in the treatment of acute and chronic disease will be the focus of the course. The course will begin with an introduction to understanding nutritional assessment, body composition and energy expenditure methodology and the use of these methods in clinical practice. Current research pertinent to the nutritional interventions in the treatment of disease will be discussed. The student is expected to integrate basic knowledge of physiology, biochemistry, and metabolism in the application of nutritional therapy and review of the current literature. 4 credits, 2nd semester (Credits: 4)

SARHS783: Metabolic Regulation in Clinical Nutrition

A review of metabolism as the basis for understanding human nutritional requirements. Metabolism of carbohydrate, protein, and fat, as well as the regulation of these processes during various physiologic states are examined. Application of these principles to current topics in both normal and therapeutic nutrition is discussed. (Credits: 4)

SPHPM702: Introduction to Health Policy, Delivery, and Management

Almost 90 percent of the $2.8 trillion spent on health care in this nation in 2012 was used to provide medical services to individuals. High costs, unequal coverage and access, stresses on many caregivers, tradeoffs among quality and cost and access, and growing political tensions afflict U.S. health care. These problems affect all of us who work in public health. This course analyzes these problems, their causes, and ways to solve them. Specifically, how can our vast human and financial resources be marshaled and managed to improve health care delivery for all Americans? To answer this question, the course examines how people are covered, how care is organized and delivered, how money is raised and caregivers are paid, management, politics, ethics, and more. It considers hospitals, physicians and other caregivers, long-term care, prescription drugs, and mental health. NOTE: This course meets the health policy and management MPH core requirement. It is the prerequisite for most others in the department. Peace Corps/MI students who are not HPM concentrators, students studying on F-1 or J-1 visas, students who are not permanent residents of the U.S. and who are not Health Policy and Management concentrators, and all International Health concentrators may substitute IH704. (Credits: 3)

SPHSB721: Social and Behavioral Sciences for Public Health

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)

SPHPM702, SARHS586, SPHSB721 meet DPD requirements. SARHS783 and SPHSB721 meets MS requirements.

The DI (HS703) begins in January or June following completion of the academic coursework.