Courses

• SAR HS 500: 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.
• SAR HS 510: Management of Food and Nutrition Services
  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 542: 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.
• SAR HS 550: Neural Systems
  Exploration of mechanisms of signal transduction, communication, and integration in the nervous system. The approach is multidisciplinary, drawing upon fundamental concepts of the neuroanatomy, neurochemistry, and physiology of the nervous system. Lectures focus on patterns of processing in unimodal sensory, polymodal, motor, and limbic cortices. Methods used to investigate the nervous system are described and illustrated to facilitate comprehension of the current literature.
• SAR HS 551: 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
• SAR HS 561: 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
• SAR HS 566: 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
• SAR HS 575: Cardiopulmonary Pathophysiology
  An overview of anatomy and physiology of the cardiovascular and respiratory systems during normal and pathological conditions. Exercise and other stress in the precipitation, detection, prevention, and rehabilitation of abnormal states. Spring semester only.
• SAR HS 581: Gross Human Anatomy
  Regional approach to the musculoskeletal, peripheral nervous, and circulatory systems of the human body. Laboratories reinforce the lectures by a study of osteology, prosected cadavers and live anatomy palpations. Either semester.
• SAR HS 582: Neuroanatomy and Neurophysiology
  Lecture and laboratory related to the detailed study of the development, morphology, internal configuration, functions, and pathological deficits of the peripheral and central nervous system in humans. Spring semester only.
• SAR HS 584: 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.
• SAR HS 585: 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
• SAR HS 586: 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.
• SAR HS 703: Field Experience in Nutrition
  For students completing the DI for professional registration by the Academy of Nutrition and Dietetics.
• SAR HS 704: Issues in Delivery of Dietetic Services
  This series of labs are designed to provide students with information relevant to the practice of dietetics. AND Standards of Practice/Standards of Professional Performance, the AND Code of Ethics, the registration exam, third-party payment, and other issues salient to the dietetics practitioner are presented and discussed.
• SAR HS 710: Graduate Field Experience: Human Physiology
  Practical experience in a research laboratory, clinic, community or individual setting as appropriate.
• SAR HS 720: Lifecourse Approach to Community Nutrition
  This course will introduce students to nutrition in the community with special emphasis on the role of diet in the prevention of the major nutrition-related health problems in the U.S. Taught in the context of a public health model, this course will address the nutritional needs of individuals within specific subgroups of the population -- infants, children, adolescents, adults, and older adults, with specific focus on nutritionally vulnerable segments of the population at each life stage including those who are urban, of low education and/or low SES, food insecure, pregnant/lactating women, and members of minority populations. The course will include the study of nutrition policy and community-based interventions targeting at-risk segments of the population to promote health and lower risks for chronic disease.
• SAR HS 742: 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.
• SAR HS 750: Critical Analysis of Physiological Information Sources
  In this course, peer reviewed publications in the area of physiology will be critically evaluated. Scientific ethics and the process of review and publication of physiological manuscripts will be discussed. The classes will be a mix of didactic information and group discussion. Methodological issues covered will include study design, techniques used and interpretation of research findings. Students completing this course will understand the principles underlying preparation and publication of scientific manuscripts and will be able to apply these principles as they read the scientific literature and participate in research projects related to thesis work.
• SAR HS 755: Readings in Neuroscience
  Review of basic principles of neuroscience at an intermediate level, followed by readings and discussion on topics from the current neurosciences research. 4 credits, 2nd semester every other year

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