Health Sciences Minor
Curriculum

Minor Requirements

Required Course Credits:
HSCI 190 Community Health Implications 3
This course will introduce the student to basic community health, health case systems and community health concerns. Topics covered include epidemiology, health promotion and disease prevention, chronic disease and societal implications for chronic disease, health care settings and introduction to healthcare teams. The format will be mostly lecture and class discussion.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
 
Complete 12 credits from the following Credits:
HSCI 195 Professional and Cultural Issues in Healthcare* 3
This course is designed to introduce the student to the various employment opportunities and career preparation required in the healthcare professions. The ethical, legal, cultural and professional considerations involved in health occupations will be explored. Local healthcare professionals will be invited to share their career choices in order to assist the student in making informed decisions regarding their future career choices.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
NTSI 101 Introduction to Food Science 3
The structure and physical properties of foods are examined with respect to nutrient content and distribution in the food supply. The effects of agricultural methods, market handling, processing and home preparation on nutrient quality are considered. The interactions of food components in food preparation and processing methods are discussed and factors that influence food taste, texture and appearance and nutritive value, are explored.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
NTSI 201 Introduction to Clinical Nutrition Practice 3
This course is intended to introduce students to nutrition practice. Topics include Introduction to Nutrients, Digestion. Absorption and Metabolism of Nutrients, Life Cycle Nutrition, Introduction to Diet Therapy and Nutrition Support Practices. Students develop knowledge and skill in clinical and dietary assessment methodologies and develop facility with medical terminology and practices. Students construct dietary intervention protocols using whole foods to meet the dietary prescription and discuss implementation of these protocols in diverse cultural groups. Attention will be placed on development of dietary practices to prevent and/or ameliorate disease.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
NTSI 360 Lifestyle and Weight Management 3
Prerequisite: Prerequisite: NTSI 201 or BIOL 103 or BIOL 260

This course includes epidemiologic trends in weight management, physiological and environmental influences on weight and the effect of weight on chronic disease. Various approaches to weight management are explored with an emphasis on lifestyle modification for improving health across the lifespan. Fad diets, supplements, drug regimens and surgical intervention are reviewed. The prevention, early detection, and treatment of eating disorders such as anorexia, bulimia, and binge eating disorder are investigated.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HSCI 320 Complementary and Alternative Medicine 3
This course examines the principles, practices, use and outcomes of complementary therapies and alternative healing. It provides an overview of the field, reviews selected systems of alternative healing, and focuses on specific healing modalities that are widely used in the general population. Alternative therapies will be viewed as complementary to the existing medical system. Students will learn to use evidence based criteria to evaluate the risks and benefits of selected complementary therapies.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HSCI 330 Exercise Physiology 3
Prerequisite: Prerequisite: BIOL 150 or BIOL 310

Understanding the physiology of the exercising human is essential to the successful health and wellness professional. The purpose of this course is to develop competencies within the student that are related to fitness evaluation, exercise and activity prescription, and training program development for individuals or for groups with age, sex, and culture as important modifying factors. Beginning with the basic physiological concepts of energy metabolism, pulmonary, cardiovascular and muscular function, the student examines in depth the responses of individuals to the stress of exercise, training, and detraining. These physiological principles formulate the basis for the development of sound programs of exercise, training, and wellness programs.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HSCI 340 Health and Aging 3
This course takes an interprofessional approach to exploring and examining aspects of health and aging from the integration of bio-medical and psychosocial perspectives. Attention will be paid to the demographic and ethnic shifts, both nationally and globally, that are bringing about the aging "tsunami", the myths, misconceptions, and stereotypes associated with older adults, and the major influences on health of older adults including: chronic/acute illnesses, mental health, medication use, physical activity and nutrition, sexuality, health promotion, medical and long term care, death and dying, the role of the family, and health policy and advocacy issues. This course will take a "whole person" approach and focus on cultural, economic, and cohort differences.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HSCI 400 Seminar in Health* 3
This seminar explores the history of health care and an analysis and synthesis of contemporary national and global health care issues, particularly health care issues being debated in the public arena. Students are expected to identify health care topics and to write and present papers in the class.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HSCI 420 Biomedical Ethics 3
The course will examine and analyze moral dilemmas created by recent advances in medical technology. The course will include selections from the literature, ethics, values, and philosophy as related to the delivery of health care. Medical-legal issues will be addressed with particular reference to liability and confidentiality. Issues related to euthanasia, the right to die, abortion, behavior modification, allocation of scarce medical resources, in vitro fertilization, genetic screening and engineering, and human experimentation will also be addressed.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HSCI 425 Health Information Management 3
This course will cover the myriad of information delivery systems and technologies currently available to manage the increasing volume of health information. In addition to discussion of management systems, students will be introduced to issues of confidentiality, HIPPA regulations, and policies and procedures for information acquisition and integration. Information and technology required for building community health programs as well as management of smaller health care settings will be introduced and discussed. This includes the ethics, benefits and problems associated with electronic patient databases.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HSCI 430 Health Care Payment Systems 3
Through extensive lecture and discussion, this course will emphasize the complex nature of health care payment systems and differing options for payment currently in place. Discussions of health care settings and their implications for payment options will be introduced, as well as revenue implications for management decisions. This course will also introduce the impact of governmental regulations on the delivery of health care as it relates to payment.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
NTSI 410 Life Cycle Nutrition 3
Please view all course descriptions: http://www.nyit.edu/courses
CLNU 625 Epidemiology and Biostatistics** 3
Epidemiologic techniques for analysis of population data from surveys, as well as case control retrospective and prospective studies will be reviewed. Biostatistical techniques including cross tabulation, scatter diagrams, histograms and line plots, regression and correlation analysis, analysis of variance, discriminant analysis, factor and spectral analysis will be applied to clinical and experimental data to illustrate techniques available for data analysis and interpretation. Computer statistical packages will be used to facilitate analysis.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
* Not offered in online format

** Graduate course that can be taken only with department permission.
 
Minor Requirements

  1. Complete a minimum of 15 credits from the list of Health Sciences (HSCI)/Nutrition Sciences (NTSI) courses
  2. Complete HSCI 190: Community Health Implications (required)
  3. Complete no more than one additional 100-level HSCI/NTSI course
  4. Complete at least one 400-level course