Health Related Professions (HRP)
This course is designed to introduce students to the many career options in health sciences. The course will also include basic concepts required by any health professional including history, literacy, ethics, interpersonal skills, and professionalism. Students will explore health career paths in government, private, and nonprofit settings.
This course will provide students with the necessary skills to understand the complex terminology commonly used within health care professions where precise communication is imperative. Students will gain familiarity with Greek and Latin root words as well as prefixes and suffixes, and will learn to correctly assemble and define medical terms. Students will also learn to use and apply medical language in a variety of real-world medical contexts. Students will also learn proper pronunciation of complex medical terms.
Students will further their knowledge and understanding of health science and the health professions by exploring a range of topics including, but not limited to, health equity, health justice, medical ethics, racism in health care, health care access, and social aspects of health. Course is offered for 1 to 3 credits. Course may be retaken if the course topic is not one the student has previously taken.
Prerequisite(s): HRP111
Food Science lives at the intersection of culture, health, and innovation. By understanding the composition of foods, we can determine the best methods for their preparation, and how different cooking and preservation techniques affect food quality, safety, and nutritional value. Learn about food categories, such as the role of lactose and casein in dairy, and the science behind various preparation methods. This online class has optional live sessions.
Prerequisite(s): ES220.
Food Economics isn't just about numbers—it's about people. Inequalities in our global food system often mirror the broader disparities in society. By understanding these systems, we can bring about transformative change. This course tackles the essentials: preventing food-borne illnesses, mastering procurement, and ensuring production quality. You'll learn the real-world calculations behind food costs and discover how food systems can save lives. This online course has optional live sessions.
Prerequisite(s): ES220.
From preconception to adolescence, nutrition shapes our health trajectories. This course explores how early choices, like breastfeeding or formula feeding, impact a child's development milestones and potential food allergies. As children grow, we'll examine how dietary needs and relationships with food evolve, especially during adolescence. Learn about the pivotal role of nutrition during early life and how it can mold health and self-perception. This online class has optional live sessions.
Prerequisite(s): ES220.
In adulthood, nutritional habits solidify. We'll explore how early adulthood sets foundational food choices, and middle adulthood introduces complexities with work, family, and the onset of chronic diseases. Lastly, we'll explore the challenges faced in geriatric nutrition, including the impacts of polypharmacy. Throughout, a recurring theme will be weight management, emphasizing its role in promoting sustained health and activity. This online class has optional live sessions.
Prerequisite(s): ES220.
This course will delve into the core elements that define health policy. It will describe factors such as the health care delivery systems (public/nonprofits versus private/for-profits), access to care, health care financing, quality of care issues, and social issues such as gender and culture and their impact on health and health care. The dynamics of the policymaking process at different levels (federal, state, and local) will be explored, along with policy analysis and how policy influences health care decisions. The complexities and challenges of health care reform will be identified. This course is corss-listed with NU351.
This course provides the student with 125 hours of supervised experience in a health care setting performing all duties and responsibilities of the entry-level health care worker. A weekly two-hour seminar is held in conjunction to integrate classwork with field experience.
Prerequisite(s): C or better in HRP111, Research Methods, and Communication Skills courses; minimum 2.5 GPA in all courses required for the major; junior standing or higher in the major.
Through this course, students will gain insights into how medical and social histories play a crucial role in accurate nutrition diagnoses. The course also highlights various counseling techniques and introduces therapeutic diets tailored to address specific health challenges. Emphasizing the importance of monitoring and evaluating outcomes, this course prepares students for effective and informed interventions. This online class has optional live sessions.
This course provides advanced students a unifying, culminating experience in health science. Students are challenged to use and extend intellectual skills and knowledge of health science acquired throughout the undergraduate program.
Prerequisite(s): C or better in HRP404, and minimum 2.5 GPA in all required courses for major.