Health Sciences

Course details for summer 2015 will be available on December 15. The courses below were offered in summer 2014 and can serve as a guide to what is typically offered.

College of Health & Rehabilitation Sciences (Sargent College)

Human Nutrition Science

SAR HS 251

Prereq: (CAS BI 105 or CAS BI 108). An introduction to nutrition with a focus on the relationship between diet and health. Basic scientific information is presented in preparation for discussion of applied issues such as weight management and prevention of chronic disease. Emphasis is placed on translation of current dietary recommendations to actual food choices. 4 cr.

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Management of Food Service Systems

SAR HS 310

Prereq: ((SMG SM 131 or SMG SM 299) and SAR HS 230). Limited to nutrition majors or with consent of instructor. Provides the foundational knowledge of food service management viewed as a system. Management of human resources, quantity food production, menu development, and financial accountability are discussed as well as regulatory and other controls that influence the function of the system. 4 cr.

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Exercise Physiology

SAR HS 342

Prereq: (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. 4 cr.

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Health Sciences Practicum

SAR HS 405

Prereq: Junior or senior standing. Practical experience in a health care setting (health policy, administrative, constituent advocacy) in a hospital, clinic, public health setting, government, or non-governmental health agency. Variable cr.

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Field Experience: Human Physiology

SAR HS 410

Prereq: Junior or senior standing and consent of instructor. Practical experience in a research laboratory, clinic, community, and/or industrial setting, as appropriate. Variable cr.

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Field Experience: Human Physiology II

SAR HS 412

Prereq: Junior or senior standing and consent of instructor. Continuation of SAR HS 410. Variable cr.

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Non-Infectious Diseases

SAR HS 450

Prereq: Juniors and Seniors only. Despite the enormous global burden of non-infectious diseases, adequate programs for prevention and treatment do not exist and the challenges faced are complex. This course focuses on preventable risk factors (diet, exercise, tobacco, alcohol, lifestyle, etc.), the growing burden of disease, and current issues in control of non-communicable diseases. 4 cr.

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Management of Food Service Systems

SAR HS 510

Prereq: ((SMG SM 131 or SMG SM 299) and SAR HS 230). Limited to nutrition majors or with consent of instructor. Provides the foundational knowledge of food service management viewed as a system. Management of human resources, quantity food production, menu development, and financial accountability are discussed as well as regulatory and other controls that influence the function of the system. 4 cr.

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Exercise Physiology

SAR HS 542

Prereq: (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 extreme conditions. 4 cr.

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Human Nutrition Science

SAR HS 551

Prereq: (CAS BI 105 or CAS BI 108). An introduction to nutrition with a focus on the relationship between diet and health. Basic scientific information is presented in preparation for a discussion of applied issues such as weight management and prevention of chronic disease. Emphasis is placed on translation of current dietary recommendations to actual food choices. 4 cr.

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Gross Human Anatomy

SAR HS 581

Prereq: CASBI105 & CASBI106 or CASBI107 & CASBI108 and CASBI211 or CASBI315. Integrative approach to the musculoskeletal, peripheral nervous, and circulatory systems of the human body. Regional approach used to present lectures with projected materials, films, slides, and demonstrations. Laboratories reinforce the lectures with a study of osteology, dissected cadavers, and live anatomy palpations. 4 cr.

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Field Experience in Nutrition

SAR HS 703

For students completing the DI for professional registration by the Academy of Nutrition and Dietetics. Variable cr.

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Practicum: Nutrition

SAR HS 811

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 cr.

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