Health Science (HSCI)

HSCI 1000. College: An Introduction. 1 Hour.

Provides an introduction to the University, college, and health professions to enhance students’ understanding of self and the decisions they make academically and socially as members of the University’s diverse, multicultural community. Group activities and individual assignments along with active participation in a learning community help students adjust to life on an urban campus, develop a better understanding of the learning process, acquire essential academic skills, and make connections with the faculty and students in the college.

HSCI 1105. Human Nutrition. 4 Hours.

Examines the fundamental role of nutrition in promoting health and how lifestyle and the socioecological model work together. Covers the physiological functions of energy-providing nutrients in the body and interrelationships, including the key functions of macronutrients and micronutrients. Introduces the use of two different diet assessment tools to assist individuals in selecting food for health promotion. Offers students an opportunity to gain a deeper understanding of what it means to make healthy choices and the role nutrients have on a person’s wellness.

HSCI 1106. Contemporary Issues in Nutrition. 4 Hours.

Explores the fundamental role of nutrition in promoting health. Offers an overview of nutrient functions, compositions, and digestion/absorption. Relates concepts covered in class to current topics of interest in nutrition. Offers students an opportunity to discuss their dietary behaviors in relation to the Dietary Guidelines for Americans.

HSCI 1107. Nutrition Service Learning. 4 Hours.

Offers an introductory human nutrition course exploring the fundamental role of nutrition in promoting health. Discusses the essential nutrient functions, composition, and digestion/absorption. Utilizes principles from the humanities and sciences in developing nutrition concepts. Explains food nutrition labeling and presents its role in assisting the public with food selection. Emphasizes the relevance of food choices throughout life and their impact on long-term health. Engages students in hands-on service roles. Offers students an opportunity to learn and apply course concepts while addressing the needs/interests identified by community partners. This activity involves planning and participating with after-school programs providing nutrition workshops.

HSCI 1990. Elective. 1-4 Hours.

Offers elective credit for courses taken at other academic institutions. May be repeated without limit.

HSCI 2000. Professional Development for Bouvé Co-op. 1 Hour.

Introduces students to the Bouvé Cooperative Education Program and provides them with the opportunity to develop job-search and career-management skills. Offers students an opportunity to perform assessments of their workplace skills, interests, and values and discuss how they impact personal career decisions. Students also have an opportunity to prepare a professional-style résumé, learn proper interviewing techniques, and gain an understanding of the opportunities available to them for co-op. Introduces career paths, choices, and career decision making. Familiarizes students with workplace issues relative to their field of study and teaches them to use myNEUCOOL database in the job-search and referral process. Presents and discusses co-op policies, procedures, and expectations of the Bouvé Cooperative Education Program and co-op employers.

HSCI 2350. Advanced Nutrition in Health and Disease. 4 Hours.

Designed for health professionals to increase their knowledge and skills in advanced nutrition in health and disease. Builds on a foundation of nutrition and introduces nutrients and their physiological impacts, including the nutritional guidelines for good health and disease prevention. Through case studies, offers students an opportunity to interpret nutrition in the prevention and treatment of diet-related health problems, such as obesity, diabetes, and cardiovascular disease.

HSCI 2500. Public Health Nutrition in the Community. 4 Hours.

Explores the role nutrition plays in promoting and improving health in the community. Examines modern aspects of public health nutrition in the healthcare system by applying the principles of nutrition to design policies, behavior, program planning, food insecurity, marketing, and children and adult nutrition programs. Offers students an opportunity to develop and deliver nutrition education to various populations in the community, including school-age children, college students, and the elderly population.

HSCI 2850. Special Topics. 4 Hours.

Offers students an opportunity to participate in a small seminar to explore selected topics within the vast subject of healthcare. May be repeated up to two times.

HSCI 2990. Elective. 1-4 Hours.

Offers elective credit for courses taken at other academic institutions. May be repeated without limit.

HSCI 3990. Elective. 1-4 Hours.

Offers elective credit for courses taken at other academic institutions. May be repeated without limit.

HSCI 4700. Health Science Capstone Introduction. 0 Hours.

Offers students an opportunity to integrate their course work, knowledge, and experiences to develop a proposal for a health science capstone project. The project is either research based or service based and is a culminating experience in the health science program. Upon completion and approval of the proposal, the student works with a mentor or mentors to implement their project in HSCI 4720 or HSCI 4730.

HSCI 4720. Health Science Capstone—Service. 4 Hours.

Offers students an opportunity to integrate their course work, knowledge, and experiences into a project that results in a written report and presentation regarding an issue within the field of health or healthcare. The project is a culminating experience in the health science program. Includes working with a mentor in a field experience in public health education or health policy, public affairs, social service, or other healthcare environment in which the student is qualified. Requires students to present their projects to the seminar class and possibly to the agency or group with which they are working.

HSCI 4730. Health Science Capstone—Research. 4 Hours.

Offers students an opportunity to integrate their course work, knowledge, and experiences into a project that results in a written report and presentation regarding an issue within the field of health or healthcare. The project is a culminating experience in the health science program. Students may choose to participate in an ongoing research project or create and implement their own research project as their capstone project. Requires students to present their projects to the seminar class and possibly to present a poster at a professional/research expo.

HSCI 4950. Seminar. 4 Hours.

Offers students an opportunity for an in-depth study of selected topics within healthcare.

HSCI 4983. Topics. 4 Hours.

Offers students an opportunity to study contemporary issues in healthcare and to expand their breadth of knowledge and engage diverse perspectives.

HSCI 4990. Elective. 1-4 Hours.

Offers elective credit for courses taken at other academic institutions. May be repeated without limit.

HSCI 4991. Research. 4 Hours.

Offers an opportunity to conduct research under faculty supervision.

HSCI 4992. Directed Study. 1-4 Hours.

Offers independent work under the direction of members of the department on a chosen topic. Course content depends on instructor. May be repeated without limit.

HSCI 4993. Independent Study. 1-4 Hours.

Offers independent work under the direction of members of the department on a chosen topic. Course content depends on instructor. May be repeated without limit.

HSCI 5230. Clinical Nutrition Applications in Health and Disease. 3,4 Hours.

Prepares health professionals to effectively communicate principles of diet and nutrition to their clients and the public. Covers public health promotion strategies, techniques used to teach diet and nutrition, and behavioral theories used in diet and nutrition intervention. Emphasizes clinical applications for the treatment of weight disorders, diabetes, cardiovascular disease, eating disorders, and nutrition in the life cycle.

HSCI 6962. Elective. 1-4 Hours.

Offers elective credit for courses taken at other academic institutions. May be repeated without limit.