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Course Criteria
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3.00 Credits
The primary objective of this course is to empower the DNP student with the tools to influence health policy. The course will analyze the legal, ethical and social issues inherent in policy development. Students will consider the many dimensions of the present health care crisis such as cost, access, equity, quality, globalization and provision of care to an aging population. Students will also learn the presentation of policy analyses in written, graphic and oral forms.
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3.00 Credits
This is an elective course in the Simmons Doctor of Nursing Practice Program, but students in any clinical discipline or those planning to lead health care programs or organizations would benefit from this course. The course focuses on the knowledge, skills and attitudes that when acquired and applied effectively, can assure a high quality and safe patient and family health care experience in a variety of practice settings. The importance of setting aims, applying statistical methods to measure variation, hypothesis identification and planning change using the PDCA (plan, do, check, and act) cycle form the basis of the course. Current health policy issues related to assuring safe, high quality, effective, equitable, timely, patient-centered and efficient care (Institute of Medicine [IOM] 2000, 2001, 2004, 2007) will be addressed.
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1.00 - 2.00 Credits
DNP students are required to complete a clinical research project, or Capstone, over the course of four semesters. In NURS 750A-D, students will work on their Capstone Projects with faculty and their Capstone Committees. In NURS 750A: Capstone Seminar I, students will complete the problem statement and literature review for their project. In NURS 750B: Capstone Seminar II, students will develop the proposal for their project. In NURS 750C: Capstone Seminar and Practicum III, students will implement the project and in NURS 750D: Capstone Seminar and Practicum IV, students will complete the project.
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4.00 Credits
Studies the basic principles of food science and their applications to food selection, preparation, preservation, and storage as well as factors affecting food safety and sanitation, palatability, and nutrients. Introduces current issues (biotechnology, genetically modified foods) for discussion. Requires writing of scientific reports of laboratory experiments. Includes lecture and laboratory. Laboratory coat required. Edelstein.
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4.00 Credits
Studies food habits, particularly as reflected in the food patterns of various groups who have immigrated to the U.S. throughout its history. Examines the multiple meanings of food in daily life, culture, religion, among various societies and ethnicities and develops an appreciation of the many underlying similarities across cultures. Metallinos-Katsaras.
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4.00 Credits
Studies these basic concepts: functions of nutrients in the human organism, nutrient needs at varying stages of the life cycle, and nutrition status. Examines the health effects of nutrient inadequacies and excesses. Discusses the scientific basis of recommended nutrient intake and dietary guidelines for the U.S. population. Includes lecture and laboratory. Laboratory experimentation demonstrates or tests the nutrition principles presented in the lecture.
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4.00 Credits
Studies the functions of nutrients and their requirement in the body, their effects on health, and nutrient needs during different stages of the life cycle. Discusses the effects of nutrient deficiencies and excesses as well as the dietary reference intakes and guidelines for the U.S. population. Metallinos-Katsaras, Fung.
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4.00 Credits
Designed for non-majors. Acquaints students with the fundamentals of nutrition, public health nutrition, and the nature and dimensions of present and future world food needs. Uses examples from both developed and developing countries to provide an overview of national and international nutrition intervention programs and policy alternatives. Staff
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