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Course Criteria
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3.00 Credits
SAR HS 384. Limited to nutrition majors or with consent of instructor.This course is a continuation of SAR HS 384. The metabolic response to trauma and stress as well as the pathophysiology and nutritional treatment of gastrointestinal disease, renal disease, cancer, AIDS, cystic fibrosis, and inborn errors of metabolism will be taught. Use of parenteral and enteral nutrition will be covered. Diet and drug interactions as well as alternative medicine and herbal therapy will be discussed. Through the use of case studies, students will learn to apply their knowledge of nutrition care to the treatment of patients with various diseases. 4 cr, 2nd sem.
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3.00 Credits
senior standing or consent of instructor. Limited to academically excellent students who have identified a research area in applied physiology approved prior to registration by a faculty member in the Department of Health Sciences or affiliated agency. Variable cr, either sem.
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3.00 Credits
senior standing. Practical experience in a health care setting (health policy, administrative, constituent advocacy) in a hospital, clinic, public health or government agency setting. 4 cr, either sem.
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3.00 Credits
completion of junior year. Practical experience in a research lab, clinic, community, or industrial setting, as appropriate. 4 C8 cr, either sem. or Summer Term 1
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3.00 Credits
SAR HS 310. Limited to Nutrition majors or with consent of instructor. This course provides students with the opportunity to observe all aspects of a variety of food service operations. Students prepare a detailed plan for a food service organization. 4 cr, 1st sem.
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3.00 Credits
SAR HS 384 and CAS PS 211, CAS MA 113 or CAS MA 115/116. Limited to Nutrition majors or with consent of instructor. This course will provide students with information on methods used to assess the relationship of diet and disease in clinical studies. The course will include didactic lectures on currently used methodologies, field trips to a general clinical research center in the Boston area, and hands-on experience with dietary assessment and anthropometrics measurements. Lectures will be supplemented with class discussions on peer-reviewed articles relevant to the methodologies covered. 2 cr, 2nd sem.
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3.00 Credits
health science major, senior standing or consent of instructor. This course addresses new and emerging issues in the field of public health through interactive case study method and the medical literature. The format is small group discussion. Topics vary each semester; but include infectious diseases (HIV/AIDS), homeless and health, maternal and child health, chronic diseases (obesity, mental illness), health and human rights, and international health. 4 cr, 2nd sem.
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3.00 Credits
junior or senior standing. This interdisciplinary course provides the student an exciting understanding of disability advocacy, integrating theory, and practical coursework. It emphasizes the role of the Americans with Disabilities Act (ADA) as the basis for disability advocacy through theory and direct experience; how advocacy occurs among disability stakeholders (the nation's elected officials, judicial systems, providers, family members, persons with disabilities, media, and the public). The class provides hands-on learning by experiencing a disability and the challenges of non-available accomodations along with the development of and opportunity to implement a corrective plan. 4 cr, 2nd sem.
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3.00 Credits
SAR HS 385; limited to nutrition majors. This course provides a review of and an opportunity to implement all aspects of the nutritional care process. Through classroom discussion of case studies as well as experiences at in- and out-patient facilities, students will gain expertise in the provision of nutritional care. 4 cr, 1st sem.
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3.00 Credits
SAR HS 384/385; coreq: SAR HS 486; limited to undergraduate nutrition majors. This course focuses on counseling skills and communication in delivering nutrition care. Topics include: perspectives in nutrition counseling, behavior modification, motivational interviewing, and cultural and age-appropriate counseling. The emphasis of the course will be classroom discussion of practical counseling skills and observation of Registered Dietitians.
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