Excel Your Career with
Nutritional-Health-Sciences
| Courses Code | Courses Name | Credit Hours | Course Description |
|---|---|---|---|
| HS-094 | Health Care System | 6 Credits | View Details |
| HS-189 | Introduction to public health (disease prevention) | 6 Credits | View Details |
| HS-216 | Human anatomy and physiology | 6 Credits | View Details |
| N-306 | Pharmacology | 6 Credits | View Details |
| HS-337 | Introduction to Fitness and Wellness | 6 Credits | View Details |
| HS-665 | Introduction to health sciences | 6 Credits | View Details |
| HS-687 | Introduction to nutrition science | 6 Credits | View Details |
| HS-747 | Introduction to health promotion | 6 Credits | View Details |
| Courses Code | Courses Name | Credit Hours | Course Description |
|---|---|---|---|
| NHS-086 | Introduction to Food Production | 6 Credits | View Details |
| NHS-360 | Health Sociology | 6 Credits | View Details |
| NHS-582 | Introduction to Foods | 6 Credits | View Details |
| NHS-637 | Introduction to Nutrition | 6 Credits | View Details |
| NHS-683 | Introduction to Health and Nutrition Sciences | 6 Credits | View Details |
| NHS-730 | Issues in Nutrition | 6 Credits | View Details |
Health Care System
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Health and health care in america: an introduction
- The business side of health care
- In Section 2 of this course you will cover these topics:
- The payment process: insurance and third party payers
- The payment process: government payment programs
- In Section 3 of this exam you will be evaluated on below listed topics:
- Health care providers: physicians
- Nurses
- In Section 4 of this course you will cover these topics
- Other clinical health care providers
- Primary care: health care provider and rsquo;s offices and clinics
- In Section 5 of this course you will cover these topics:
- Secondary care: hospitals
- Tertiary care: the long-term care continuum
- Mental health services: a combination of systems
- The public health system: the government and rsquo;s role
- Medical technology and pharmaceuticals
- Medical research and prevention
Introduction to public health (disease prevention)
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Introduction to disease.
- Immunity, inflammation, and immune disorders.
- Infectious diseases.
- In Section 2 of this course you will cover these topics:
- Neoplasms.
- Hereditary diseases.
- Nutrition and disease.
- In Section 3 of this exam you will be evaluated on below listed topics:
- Diseases of the cardiovascular.
- Diseases of the blood.
- Diseases of the respiratory system.
- In Section 4 of this course you will cover these topics
- Diseases of the digestive system.
- Diseases of the urinary system.
- Diseases of the reproductive system.
- In Section 5 of this course you will cover these topics:
- Diseases of the endocrine system.
- Diseases of the nervous system and special senses.
- Mental illness.
- Diseases of the bones, joints, and muscles.
- Diseases of the skin.
Human anatomy and physiology
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Anatomy and physiology: learning the language
- The human body: reading the map
- The cells: the raw materials and building blocks
- In Section 2 of this course you will cover these topics:
- Tissues and systems: the inside story
- The skeletal system: the framework
- The muscular system: movement for the journey
- In Section 3 of this exam you will be evaluated on below listed topics:
- The integumentary system: the protective covering
- The nervous system: the body and rsquo;s control center, part one
- The nervous system: the body and rsquo;s control center, part two
- In Section 4 of this course you will cover these topics
- The endocrine system: the body and rsquo;s other control center
- The special senses: the sights and sounds
- The cardiovascular system: transport and supply
- In Section 5 of this course you will cover these topics:
- The respiratory system: it and rsquo;s a gas
- The lymphatic and immune systems: your defense systems
- The gastro-intestinal system: fuel for the trip
- The urinary system: filtration and fluid balance
- The reproduction system: replacement and repair
- The journey and rsquo;s end: now what?
Pharmacology
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Introduction to pharmacology
- Law and ethics of medications
- Dispensing prescription, terminology, and abbreviations
- Administration of medications
- In Section 2 of this course you will cover these topics:
- Measurement systems and their equivalents
- Calculation of dosages
- Nutritional aspects of pharmacology
- Antibacterial and antiviral agents
- In Section 3 of this exam you will be evaluated on below listed topics:
- Vaccines and immune globulins
- Analgesic, antipyretic, and anti-inflammatory agents
- Antineoplastic agents
- Effects of drugs on the central nervous system
- In Section 4 of this course you will cover these topics
- Anesthetic agents
- Effects of drugs on skin conditions
- Effects of drugs on the cardiovascular system
- Effects of drugs on the vascular system
- In Section 5 of this course you will cover these topics:
- Effects of drugs on urinary tract disorders and electrolyte balance
- Effects of drugs on the endocrine system
- Effects of drugs on reproductive system disorders
- Effects of drugs on gastrointestinal disorders
- Effects of drugs on eye, nose, and ear disorders
- Toxicology
- Geriatrics
Introduction to Fitness and Wellness
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Understanding health-related fitness and wellness
- Fitness evaluation: self-testing
- General principles of exercise for health and fitness
- In Section 2 of this course you will cover these topics:
- Exercise prescription guidelines: cardiorespiratory fitness
- Improving muscular strength and endurance
- Improving flexibility
- In Section 3 of this exam you will be evaluated on below listed topics:
- Nutrition, health, and fitness
- Exercise, diet, and weight control
- Prevention of cardiovascular disease
- In Section 4 of this course you will cover these topics
- Stress management and modifying unhealthy behavior
- Exercise and the environment
- Exercise for special populations
- In Section 5 of this course you will cover these topics:
- Prevention and rehabilitation of exercise-related injuries
- Prevention of cancer
- Sexually transmitted infections
- Addictive substances
- Life time fitness
Introduction to health sciences
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Promoting healthy behavior change
- Psychosocial health: being mentally, emotionally, socially, and spiritually well
- Managing stress: coping with life's challenges
- In Section 2 of this course you will cover these topics:
- Violence and abuse: creating healthy environments
- Healthy relationships and sexuality: making commitments
- Birth control, pregnancy, and childbirth: managing your fertility
- In Section 3 of this exam you will be evaluated on below listed topics:
- Licit and illicit drugs: use, misuse, and abuse
- Alcohol, tobacco, and caffeine: daily pleasure, daily challenges
- Nutrition: eating for optimum health
- In Section 4 of this course you will cover these topics
- Managing your weight: finding a healthy balance
- Personal fitness: improving health through exercise
- Cardiovascular disease: reducing your risk
- In Section 5 of this course you will cover these topics:
- Cancer: reducing your risk
- Infectious and noninfectious conditions: risks and responsibilities
- Life's transitions: the aging process
- Environmental health: thinking globally, acting locally
- Consumerism: selecting health care products and services
- Complementary and alternative medicine: new choices and responsibilities for healthwise consumers
Introduction to nutrition science
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Our daily bread.
- Food safety.
- Factors in food preparation.
- Vegetables.
- In Section 2 of this course you will cover these topics:
- Fruits.
- Salads and salad dressings.
- Fats and oils.
- Carbohydrates: sugar cookery.
- In Section 3 of this exam you will be evaluated on below listed topics:
- Carbohydrates: starches and cereal cookery.
- Proteins: milk and cheese.
- Proteins: meats, poultry, and fish.
- Eggs.
- In Section 4 of this course you will cover these topics
- Leavening agents.
- Basics of batters and doughs.
- Breads-quick and yeast.
- Cakes, cookies, and pastries.
- In Section 5 of this course you will cover these topics:
- Beverages.
- Preserving food.
- Nutrition and food.
- Menu planning and meal preparation.
- Meal service and hospitality.
Introduction to health promotion
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- A background for the profession
- The history of health and health education
- In Section 2 of this course you will cover these topics:
- Philosophical foundations
- Theoretical foundations
- In Section 3 of this exam you will be evaluated on below listed topics:
- Ethics and health education
- The health educator. roles, responsibilities, certifications, advanced study
- In Section 4 of this course you will cover these topics
- The settings for health education
- Agencies/associations/organizations associated with health education
- In Section 5 of this course you will cover these topics:
- The literature of health education
- Future trends in health education
Introduction to Food Production
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Professionalism
- Food safety and sanitation
- Nutrition
- Menus and recipes
- Tools and equipment
- Knife skills
- In Section 2 of this course you will cover these topics:
- Flavors and flavoring
- Dairy products
- Mise en place
- Principles of cooking
- Stocks and sauces
- Soups
- In Section 3 of this exam you will be evaluated on below listed topics:
- Principles of meat cookery
- Beef
- Veal
- Lamb
- Pork
- Poultry
- In Section 4 of this course you will cover these topics
- Game
- Fish and shellfish
- Eggs and breakfast
- Vegetables
- Potatoes, grains and pasta
- Vegetarian cooking
- In Section 5 of this course you will cover these topics:
- Salads and salad dressings
- Fruits
- Sandwiches
- Charcuterie
- Hors d and rsquo;oeuvre and canap and eacute;s
- Principles of the bakeshop
- Quick breads
- Yeast breads
- Pies, pastries and cookies
- Cakes and frostings
- Custards, creams, frozen desserts and sauces
- Plate presentation
- Buffet presentation
Health Sociology
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- A brief introduction to the sociology of health, healing, and illness.
- The development of scientific medicine.
- Social epidemiology.
- Society, disease, and illness.
- In Section 2 of this course you will cover these topics:
- Social stress.
- Health behavior.
- Experiencing illness and disability
- In Section 3 of this exam you will be evaluated on below listed topics:
- Physicians and the profession of medicine.
- Medical education and the socialization of physicians.
- Nurses, mid-level health care practitioners, and allied health workers.
- In Section 4 of this course you will cover these topics
- Complementary and alternative medicine.
- The physician-patient relationship: background and models.
- Professional and ethical obligations of physicians in the physician-patient relationship.
- In Section 5 of this course you will cover these topics:
- The health care system of the united states.
- Health care delivery.
- The social implications of health care technology.
- Comparative health care systems.
Introduction to Foods
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Food choices and sensory characteristics.
- Food economics and convenience.
- Food safety.
- Food regulations and standards.
- Back to basics.
- Heat transfer in cooking.
- In Section 2 of this course you will cover these topics:
- Microwave cooking.
- Seasoning and flavoring materials.
- Food composition.
- Fats, frying, and emulsions.
- Sweeteners and sugar cookery.
- In Section 3 of this exam you will be evaluated on below listed topics:
- Frozen desserts.
- Starch.
- Pasta and cereal grains.
- Batters and dough.
- Quick breads.
- Yeast breads.
- In Section 4 of this course you will cover these topics
- Pastry.
- Vegetables and vegetable preparation.
- Fruits and fruit preparation.
- Salads and gelatin.
- In Section 5 of this course you will cover these topics:
- Milk and milk products.
- Eggs and egg cookery.
- Meat and meat cookery.
- Poultry.
- Seafood.
- Beverages.
- Food preservation and packaging.
- Food preservation by freezing and canning.
Introduction to Nutrition
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Our daily bread.
- Food safety.
- Factors in food preparation.
- Vegetables.
- In Section 2 of this course you will cover these topics:
- Fruits.
- Salads and salad dressings.
- Fats and oils.
- Carbohydrates: sugar cookery.
- In Section 3 of this exam you will be evaluated on below listed topics:
- Carbohydrates: starches and cereal cookery.
- Proteins: milk and cheese.
- Proteins: meats, poultry, and fish.
- Eggs.
- In Section 4 of this course you will cover these topics
- Leavening agents.
- Basics of batters and doughs.
- Breads-quick and yeast.
- Cakes, cookies, and pastries.
- In Section 5 of this course you will cover these topics:
- Beverages.
- Preserving food.
- Nutrition and food.
- Menu planning and meal preparation.
- Meal service and hospitality.
Introduction to Health and Nutrition Sciences
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- The role of nutrition in our health
- Designing a healthful diet
- The human body: are we really what we eat?
- In Section 2 of this course you will cover these topics:
- Carbohydrates: bountiful sources of energy and nutrients
- Fat: an essential energy-supplying nutrient
- Proteins: crucial components of all body tissues
- In Section 3 of this exam you will be evaluated on below listed topics:
- Metabolism: from food to life
- Nutrients involved in energy metabolism
- Nutrients involved in fluid and electrolyte balance
- In Section 4 of this course you will cover these topics
- Nutrients involved in antioxidant function
- Nutrients involved in bone health
- Nutrients involved in blood health and immunity
- In Section 5 of this course you will cover these topics:
- Achieving and maintaining a healthful body weight
- Nutrition and physical activity: keys to good health
- Disordered eating
- Food safety and technology: impact on consumers
- Nutrition through the lifecycle: pregnancy and the first year of life
- Nutrition through the lifecycle: childhood and adolescence
- Nutrition through the lifecycle:adulthood and the later years
- Global nutrition
Issues in Nutrition
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- What is nutrition?
- Tools for healthy eating
- How the body uses the food and nutrients you eat
- In Section 2 of this course you will cover these topics:
- Carbohydrates: sugars, starches, and fiber
- Lipids: fats, oils, phospholipids, and sterols
- Proteins and amino acids
- In Section 3 of this exam you will be evaluated on below listed topics:
- Vitamins
- Minerals and water
- Alcohol
- In Section 4 of this course you will cover these topics
- Weight management and disordered eating
- Nutrition and fitness
- Food safety and technology
- In Section 5 of this course you will cover these topics:
- Eating throughout the lifecycle: pregnancy, breastfeeding, and infants
- Eating throughout the lifecycle: toddlers through later years
- Hunger at home and abroad
Health Sociology
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- A brief introduction to the sociology of health, healing, and illness.
- The development of scientific medicine.
- Social epidemiology.
- Society, disease, and illness.
- In Section 2 of this course you will cover these topics:
- Social stress.
- Health behavior.
- Experiencing illness and disability
- In Section 3 of this exam you will be evaluated on below listed topics:
- Physicians and the profession of medicine.
- Medical education and the socialization of physicians.
- Nurses, mid-level health care practitioners, and allied health workers.
- In Section 4 of this course you will cover these topics
- Complementary and alternative medicine.
- The physician-patient relationship: background and models.
- Professional and ethical obligations of physicians in the physician-patient relationship.
- In Section 5 of this course you will cover these topics:
- The health care system of the united states.
- Health care delivery.
- The social implications of health care technology.
- Comparative health care systems.
Introduction to Foods
Topics Covered in This Course:
- In Section 1 of this course you will cover these topics:
- Food choices and sensory characteristics.
- Food economics and convenience.
- Food safety.
- Food regulations and standards.
- Back to basics.
- Heat transfer in cooking.
- In Section 2 of this course you will cover these topics:
- Microwave cooking.
- Seasoning and flavoring materials.
- Food composition.
- Fats, frying, and emulsions.
- Sweeteners and sugar cookery.
- In Section 3 of this exam you will be evaluated on below listed topics:
- Frozen desserts.
- Starch.
- Pasta and cereal grains.
- Batters and dough.
- Quick breads.
- Yeast breads.
- In Section 4 of this course you will cover these topics
- Pastry.
- Vegetables and vegetable preparation.
- Fruits and fruit preparation.
- Salads and gelatin.
- In Section 5 of this course you will cover these topics:
- Milk and milk products.
- Eggs and egg cookery.
- Meat and meat cookery.
- Poultry.
- Seafood.
- Beverages.
- Food preservation and packaging.
- Food preservation by freezing and canning.
Your Academic Journey is just getting started
We are looking for bright students who will make valuable contributions to both the GUC Community and the broader society post-graduation.
In Addition to a student’s grades, the Admissions Committee looks at a variety of other things such as Character, Extracurricular Interests, achievements and the ability to take advantage of the resources provided.