Master of Science in Health Sciences with a concentration in Nutrition

This course provides the knowledge about fundamentals of health Information Systems and the role of Information systems in efficient operation of healthcare organizations. The course specifically focuses on: Evolution of HMIS, HMIS components and basic HMIS functions, technology infrastructure for healthcare organizations, basic concepts such as HER, HIE, CPOE, and CDSS, HMIS standards such as HIPPA, HL7, and DICOM, strategic information systems planning for healthcare organizations, systems analysis and project management, information security issues, and role of HMIS professionals in health organizations.

An introduction to the healthcare system beginning with a historical overview, analysis of organizational components, and an emphasis on the interaction of delivery systems, regulation, financial concerns, regulations and alternative strategies for healthcare organizations as well as quality assurance and its role in health care organizations.

This course examines the development of U.S. health policies and laws and how they affect health care delivery, impact health disparities, and shape population health. Special attention will be given to discussions of current national health policy debates. The course also introduces students to various international health care system models.

An exploration of qualitative and quantitative research methods and experimental designs with specific application to the Health Sciences as well as an introduction to evidence based medicine.

Overview of legal and ethical issues associated with the delivery of healthcare in today’s society. Specific areas of contemporary legal and ethical concern surrounding everyday practice will be emphasized.

This course will cover the knowledge, skills, and techniques used in the preparation of professional papers and grant proposals. Students will also be introduced to methods used in the identification of funding sources as well as the principles of successful grant management.

This course explores the phenomena that produce changes in normal cellular and tissue functions as well as related physiologic processes resulting from aging and various disease processes. Focus on interpretation of lab values and the effect of nutrition on various disease states will be included.

This course explains the role of nutrition in the life cycle including pregnancy and lactation, infancy, childhood, adolescence, adulthood, and aging adults. Study of nutritional requirements during each period life cycle and its physiological basis, assessment of nutritional status, factors that determine food intake patterns in these age groups, and consequences of malnutrition will be discussed.

The course focuses on development of knowledge and skills for the learner to be able to set up and deliver an effective weight management program. Will cover topics such as management of obesity and prevention of co-morbidities, client assessment, dietary intervention, physical activity, and motivational interviewing and behavior change.

This course will give an overview of complementary and alternative medicine and how to integrate it with nutrition. The course will cover topics including alternative medicine, nutritional supplements and other unconventional healing modalities as they relate to nutrition.

This course will review practical information regarding management of diabetes, education theories, pathophysiology, and critical process to patient education. Upon completion of the course, the learner will be able to provide diabetes-related medical nutrition therapy and be prepared to take the Certified Diabetes Educator (CDE) certification pending completion of the remaining requirements.

This course provides an overview of the etiology, diagnosis and treatment of eating disorders, including anorexia, nervosa, bulimia nervosa, binge eating disorder and other less common disorders. Treatment is considered from a team-based approach to include psychological, cognitive and physiological processes.