Health Sciences
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SAR HS 201: Introduction to Nutrition
This course focuses on the components of a healthy, well-balanced diet to meet nutritional needs and avoid deficiencies and excesses. The basic concepts discussed will include: MyPlate, food labeling, recommended nutrient intakes for all age and gender groups, weight management, heart disease, diabetes, cancer, and lifecycle nutrition. Special emphasis will be on nutrition and disease prevention and applying the nutrition knowledge learned to everyday living. Effective Fall 2019, this course fulfills a single unit in each of the following BU Hub areas: Scientific Inquiry II, Oral and/or Signed Communication. -
SAR HS 210: Introduction to Critical Inquiry
This course demonstrates access to information resources in the biomedical sciences, including hard copy, on-line databases (e.g., LexisNexis, PubMed, OVID), and web searching and how to critically evaluate these information sources. Classes are hands-on learning using laptops. -
SAR HS 230: 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 251: Human Nutrition Science
This course provides an introduction in the scientific foundations of nutrition and focuses on the relationship between diet and health. Scientific information is presented in preparation for discussion of macro- and micro nutrients and their role in human health and disease. -
SAR HS 281: 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. -
SAR HS 300: Epidemiology I
Examines the distribution of health and diseases across the population, and the factors that impact health. Which group of people is more likely to experience a heart attack or develop diabetes? Do our level of education and our income impact our health and our life expectancy? This course studies how we approach understanding disease distribution within the population. It covers the principles and methods used in epidemiology, particularly as it relates to public health, including the types of study designs used in health research, disease screening, and infectious disease outbreak investigation. -
SAR HS 310: 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 325: Introduction to Global Health
This course will provide students with an overview of the complex social, economic, political, environmental, and biological factors that structure the origins, consequences, and possible treatments of illness worldwide, as well as the promotion of health. Students will learn about the major themes and concepts shaping the interdisciplinary field of global health, and will gain an understanding of solutions to health challenges that have been successfully implemented in different parts of the world. Effective Fall 2019, this course fulfills a single unit in each of the following BU Hub areas: Global Citizenship and Intercultural Literacy, Ethical Reasoning, Teamwork/Collaboration. -
SAR HS 342: Exercise Physiology
What are the limits of human performance? Why can't we run 25 miles at the same speed we can sprint 40 yards? How do common diseases impact tolerance to physical activity? In exercise physiology we will discuss these questions and more, eventually uncovering principles that determine how our bodies respond to various forms of stress (like exercise). Through hands-on group experiments and collaborative projects in laboratory and lecture, we will also explore how scientists have come to these conclusions through the implementation of the scientific method in a research setting. Effective Fall 2019, this course fulfills a single unit in the following BU Hub areas: Scientific Inquiry II, Teamwork/Collaboration. -
SAR HS 344: Building Cultural Competency
Cultural competence: the ability to understand, communicate with, and effectively interact with people across many cultures. The goal of this course is to expand our cultural understanding and develop the skills necessary to appreciate, interpret, and communicate with others in a globalized world. We will become aware of our individual world views, develop positive attitudes towards cultural differences, and gain knowledge and understanding of cultural practices around the world while defining what cultural competence means within the context of medicine, healthcare, and global health. -
SAR HS 345: Global Environmental Public Health
Environmental health is associated with recognizing, assessing, understanding and controlling the impacts of people in their environment and the impacts of the environment on the public health. The complexity of the problems requires multidisciplinary approaches. This course will provide an introduction to the principles, methods, and issues related to global environmental health. This course examines health issues, scientific understanding of causes, and possible future approaches to control of the major environmental health problems internationally. Effective Fall 2020, this course fulfills a single unit in each of the following BU Hub areas: Ethical Reasoning, Global Citizenship and Intercultural Literacy. -
SAR HS 346: Global Health Nutrition
What we eat and our underlying nutritional status is inextricably linked to almost every major health outcome. Under-nutrition increases the risk of maternal and child mortality, death due to infectious diseases such as HIV/AIDS and malaria, and also has important consequences for child development, education and ultimately economic development. Over-nutrition is on the rise globally; the burden of obesity, diabetes and diet-related chronic diseases are beginning to overwhelm health systems in Low- and Middle-Income Countries. This course will provide a framework for understanding the relationship between nutrition and global health. Topics include: the epidemiology of nutrition-related risk factors for poor health worldwide; methods for measuring nutritional status in low-resource settings; interventions to improve nutrition globally; and evaluating the impact of nutrition-specific and nutrition-sensitive programs and policies. -
SAR HS 348: Global Mental Health
This course provides an overview of critical issues in mental health and mental illness worldwide from a public health perspective. Globally, mental and neurological conditions are the leading cause of disability, and the World Health Organization estimates depression to be the largest contributor to the global disease burden by 2030. The burden of mental disorders on low- and middle-income countries is especially great while a large treatment gap persists. The course covers the concept of mental health, conceptualization and classification of disorders, cultural context, social determinants, causes and consequences of mental health disorders, strategies for intervention, policy development and implementation, human rights, women's mental health and research priorities. Special attention will be paid to the unmet need for mental health care globally (using case studies), disparities in access and use of services, stigma and attitudes towards treatment seeking. -
SAR HS 366: 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 369: Gross Human Anatomy
Integrative approach to the musculoskeletal, peripheral nervous, and circulatory systems of the human body. Regional approach is used to present lectures with the use of projected drawings, films, slides, and demonstrations. Weekly labs reinforce the lectures by a study of osteology, dissected cadavers, and live anatomy palpations. Either semester. -
SAR HS 370: Neuroanatomy and Neurophysiology
Lecture and laboratory related to the detailed study of development, morphology, internal configuration, and functions, and pathological deficits of the peripheral and central nervous system in humans. Spring semester only. -
SAR HS 371: Pulmonary Pathophysiology
Overview of anatomy and physiology of the pulmonary and respiratory systems during normal and pathological conditions. This course will also cover pathophysiology of exercise performance in pulmonary and respiratory diseases, as well as adaptations to physical conditioning. -
SAR HS 375: Cardiovascular Pathophysiology
Overview of anatomy and physiology of the cardiovascular systems during normal and pathological conditions. This course will also cover pathophysiology of exercise performance in cardiovascular diseases, as well as adaptations to physical conditioning. -
SAR HS 379: Vascular Physiology
An overview of vascular physiology will be given at an intermediate level, followed by readings and discussion on topics from the current vascular physiology literature. -
SAR HS 384: Medical Nutrition Therapy I
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
