Health Science

Public health topics, both historical and contemporary are important to all citizens and to societal decisions. This survey course provides a foundation for understanding public health through exposure to current health care and policy issues viewed through the perspective of multiple disciplines. Students will learn methodology for understanding population health and developing critical thinking and decision-making skills in the analysis of public health issues using a population-based perspective. The course will provide an ecological understanding of the causation and prevention of disease with an emphasis on health issues that affect society as a whole.
 

The course will educate students on the “language” of healthcare. Students will study the symbols and abbreviations used in medical terminology, and will learn how word parts such as roots, suffixes, and prefixes, act as the building blocks of medical terms. Upon completion, students should be able to pronounce, spell and define accepted medical terms and understand the application as it relates to each system of the body. Body systems include Circulatory, Digestive, Endocrine, Integumentary, Blood/Lymphatic, Muscular, Special Senses, Nervous, Reproductive, Respiratory, Skeletal, Urinary and Mental Health.

This course addresses scientific principles of human nutrition to promote health and well-being. Students will learn the body’s demands for nutrients, food and nutrition and how the supply and demand of food impacts a human’s health and well-being. This course will show how diet relates to health, wellbeing and disease throughout each stage of life.

This course focuses on the organization, financing and delivery of healthcare in the United States. Students will learn about the public and private sectors of the healthcare system as well as systems of other countries. Students will explore major issues currently facing providers.

Explore the variety of health information systems and technologies used in coordinating care and delivering health service. Develop an understanding of the evolution of health information technology, electronic health record systems, and the national standards applicable to clinical, financial, and administrative data required to manage health services. Student’s practice using electronic health record simulations to access and select the appropriate demographic, clinical, financial, and administrative data often used for reporting purposes. Privacy, security, and confidentiality of protected health information in the electronic environment will also be discussed.

This course is an introduction to the concepts of nutritional assessment and the practical application of these concepts in the nutritional care of clients in clinical, community, and research settings. Students will focus on the elements of assessment, the five domains of nutritional assessment and the Subjective Global Assessment.

This course introduces students to the fundamental elements of baking terminology, methods, science, ingredients, weights & measures, formula conversion and storage. Topics include formulation of yeast-based products, the functions and properties of various fats, sugars, leaveners, and other baking ingredients. Students will spend lab time applying their knowledge in the production of various products.

This course focuses on the basic principles of managing clinical, community, and food service operations.  This includes personnel management, in-service and on-the-job training, policy and procedure development, negotiation techniques, facilities, equipment selection and financial management.

This course is a local-level perspective which focuses on a smaller geographical area. This course will focus on today’s US food system, the interrelationships with public health, the environment, equity and society. Students will discuss and explore principles and programs developed to improve the dietary status of individual in the local community and state.