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Courses

Food Science Nutrition Courses

FSN 101: Introduction to Dietetics & Food Science
Study of dietetics history, philosophy, and career choices. Emphasis will be placed on skills, attitudes, educational preparedness, and work experiences necessary for the performance in the field of dietetics.


FSN 102: Professional Development & Experiences Seminar
Exploration of opportunities in the Nutritional Sciences and Dietetics Professions. Career planning and exposure to nutrition and dietetics professionals as role models. Emphasis will be placed on orientation and development of professional behavior in the workplace; evaluation and analysis of on-the-job work experiences in the dietetics and nutrition professions coupled with classroom preparation. Supervised work experience to include a minimum of thirty clock hours per semester.


FSN 110: Science of Human Nutrition
This course will emphasize the principles of nutrition, the six basic nutrients and related health issues. The impact of nutrition on the body systems, wellness, and disease states will be explored. Valuable insights will be gained on various eating behaviors, disease interventions, recommended dietary guidelines and tools, food safety and dietary supplements. The influences of socioeconomic, cultural, and psychological factors that determine food and nutrition behavior will also be presented.


FSN 160: Food Cost Control
Theoretical and practical applications of food cost control in food service systems.


FSN 312: Physiological & Chemical Foundations of Nutrition
Study of nutritional requirements as related to individuals at different stages of the life cycle from conception to the aged.


FSN 320: Food Service Management
Study of the theoretical foundations involved in the organization and management of public and private food service institutions. Emphasis is placed on personnel management and labor policies.


FSN 330: Scientific Food Development
Application of experimental methods to food preparation considering physical, chemical and biological changes.


FSN 330L: Scientific Food Development Lab
The laboratory portion of this class will provide experiments and applications that illustrate the chemical and physical changes that occur in foods and food systems during their preparation, processing, and storage.


FSN 340: Nutrition Education
The study of the skills of communication, business management, and education for the performance of the task of translating nutrition information into nutritious eating patterns and healthy behavior.


FSN 356: Advanced Nutrition and Human Metabolism
Understanding the interrelations among nutrients in the metabolism, effects of diets on the biophysical process and factors that may alter nutrient requirements in humans.


FSN 410: Nutrition in Aging
This course provides basic knowledge about the particular nutrition and food needs of older people. Emphasis in placed on making informed decisions about the nutritional needs of the elderly with careful attention to seeking alternatives and evaluating each client as an individual.


FSN 426: Nutrition in Disease
Advanced study of nutrition as it relates to human disease with theoretical dietary management.


FSN 426L: Nutrition in Disease Lab
A course which provides experience in completing nutritional assessments, energy-nutrient analysis, non-energy nutrient analysis and drug-nutrient interactions. These structured laboratory experiments via case studies and simulations will reinforce the concepts covered in FSN-426: Nutrition and Disease.


FSN 449: Nutrition in Sports & Fitness
The application of nutrition principles to enhance the health of the athlete and to optimize physical performance including: metabolic demands of exercise, fuel sources, energy expenditure, vitamins and minerals, fluids and electrolytes, and diet planning. Also, the study of nutrient and quasi nutrient supplementation, efficacy of ergogenic aids and eating disorders as they relate to the athlete.


FSN 450: Professional Seminar
This class allows for preparation and delivery of literature review. Exploration into problems in dietetics, nutrition, food science, health education, and public health including history, mission, terminology, philosophy, ethical principals and scientific foundations which will provide a basis for research.


FSN 460: Quantity Food Production
Selection, use, and care of institutional equipment. Food preparation principles applied to quality production. Experience in a food service establishment.


FSN 484: Rural/Urban Nutrition
Cultural and scientific aspects of food and nutrition as applied to the individual, the family, and community.

Health Related Profession Courses

HRP 120: Medical Terminology
Study of medical terminology abbreviations, prefixes, suffixes, root words, and technical terms with emphasis on proper spelling and usage.


HRP 220: Community Meal Management
This course focuses on selecting foods and making diets/menus based on various chronic diseases which have implications for individuals at different stages of life. The influence of culture in the meal planning process will be emphasized. Educational experiences in community facility will be arranged. Cooking demonstrations will show healthy food preparations.


HRP 310: Current Trends in Healthcare Delivery
Study of the health care industry, governmental and voluntary care organizations in healthcare, the functions of health care providers, the organizational patterns of health care facilities, current issues, and forces impacting on the health care delivery system.


HRP 320: African American Health
This course will systematically examine the health care issues of African Americans in comparison to other racial/ethnic minority populations. The racial disparities in the leading causes of deaths identified by the Centers for Disease Control and Prevention will be examined in the context of the five social determinants of health (physical environment, access to health services, biological and genetics, social environment, and individual behavior). Additionally, the course will examine the delivery of health care as impacted by health related events and the changing social, political, and economic influences.

Health Service Management Courses

HSM 300: Health Services Management
Orientation to the health delivery system, and the role of the health services manager and/or supervisor which provides organization theory and practical information about health administration. Investigation of the organizational and environmental context within which a health manager works.


HSM 300L: Health Services Management Lab
Study of various problems and work settings of a health manager. Visit to various community health facilities required.


HSM 310: Health Personnel Management
Principles and practices in personnel recruitment, selection, management, and utilization. Emphasis on unique characteristics of professional, technical, skilled and unskilled health-care workers. In-depth study of legal responsibilities, contract administration, grievance procedures, and in-services training and education.


HSM 311: Legal Aspects & Ethics of Health-Care Delivery
Presentation of the historical perspectives, current status, and future projections in the field. Concepts of corporate liability, malpractice, and professional negligence. Informed consents, incident reporting, and the importance of accurate and complete records. Emphasis on the prevention of legal actions. Examination of the role of ethics and moral decision-making in the everyday life of the health-service manager with special emphasis on the various professional Codes of Ethics.


HSM 331: Health Financial Management
Overview of economic theory and practice in the financial interactions between consumers and providers of health-care services, including all forms of public and private prepayment mechanisms. Broad orientation to financial management problems and practices is provided.


HSM 368: Healthcare Marketing
This course provides a broad background in marketing with an emphasis in the foundations of healthcare marketing, market management, interpersonal skills for the healthcare marketer, and strategic actions of the healthcare marketer.

HSM 387: Population Health
This course is an overview of the essentials of population health practices to address the prioritized healthcare needs of populations with a goal of making recommendations to improve access to care, improve quality of care and reduce cost of care.  Health issues will be examined from a population health perspective.

HSM 397:  Healthcare Information Systems
This course focuses on the impact of government policy and healthcare reform on healthcare information technology (HIT), the various elements of an information system, HIT governance and strategic planning, key operational and technical processes for maximizing HIT efficiencies and effectiveness, electronic health records and financial applications, and major techniques used to evaluate HIT investment.


HSM 451: Comprehensive Health Planning
History of the development of health planning in the United States with understanding the principles, policies, and tools related to the planning process. Examination of the philosophical foundations of various methodologies of the planning process.


HSM 454: Long Term Care Administration
Study of the long-term care health-delivery system to gain a working knowledge of the holistic approach to the care of the elderly and long-term care individuals. An overview of the emotional and physiological needs of individuals who require long-term care. Emphasis on finances, management, standards, and compliance for quality.

HSM 460: Public Health Administration

Study of public health administration at the local, state, and national level. The focus is on the administration skills needed to achieve the goals of public health. Emphasis is on leadership and management, health policy, finance and marketing, public health surveillance, health systems, and disaster preparedness and responses. Exposure to information systems and performance improvement change efforts to assist in effective decision making.


HSM 470: Managerial Epidemiology
This course will illustrate how health services managers can use epidemiological concepts and tools to improve management decisions.  Emphasis is places on population health management, managerial epidemiological analyses, assessment of medical care processes/outcomes are taught in this course.  Some of the topics covered will be study designs, descriptive epidemiology, quantitative measures, and related terminology.


HSM 494: Health Services Management Internship
On-the-job experience in selected institutions and agencies providing first-hand knowledge of the operational world by devoting full-time effort to observing and participating in management functions (minimum of 250 work hours). Routine written reports, a major management project, and periodic peer-advising are required with faculty direction provided by telephone and on-site visitations.


HSM 497: Health Services Management Problems & Research
Examination of selected health-service management problems such as the current and emerging challenges in financing, organizational changes, and managerial functions.