All courses, arranged by program, are listed in the catalog. If you cannot locate a specific course, try our advanced search link. Current class schedules, with posted days and times, may be found on the Registrar's Office website or by logging directly into SiS.
A study of the cultural, biochemical, genetic, serological and pathogenic characteristics of disease producing microorganisms. Emphasis will be placed on the pathophysiology of the infectious diseases and their relationship to isolation and identification of the pathogenic microorganisms.
Pre-req: HSCI 2110 Bas Cl Micro & Pathology, HSCI 2130 Bas Cl Micro & Path Lab.
Lecture and case study discussions look at the major red cell antigen/antibody systems that are of importance in understanding transfusion therapies, compatibility testing, and pathological diseases. Emphasis is on differentiation and clinical significance of each system. Donor selection regulations, component preparation, and hematherapy will also be discussed. Students will be required to do a presentation, poster, and paper on an advanced topic in Clinical Immunohematology.
Students in Clin Lab Sci (MS); or Grad Certs in Clinical Pathology, Nutritional Sci, or Public Health Lab Sci; or permission of Instructor.
This course is designed to provide an overview of public health and the public heath laborabory covering topics such as the legal basis and history of public health, public health structure, communications and interactions, and epidemiology. Emphasis will be placed on the role of the public health laboratory and its core functions, its role in policy development, infectious disease, environmental issues, emergency preparedness, newborn screening, global issues, and public health research. Public health laboratory methodology, regulation and improvement, and quality assurance will also be examined.
Disease processes as appropriate and inappropriate as variants of normal physiological functions. A detailed examination of certain important and illustrative diseases rather than a survey of diseases in general.
This course is designed to give an in-depth understanding in clinical chemistry. Topics include: analytical techniques and the selection of methodologies. The course allows for a detailed examination and discussion of selected articles from the Journal of Clinical Chemistry.
Students in Clin Lab Sci (MS); or Grad Certs in Clinical Pathology, Nutritional Sci, or Public Health Lab Sci; or Coordinator permission.
This graduate course is designed to study the molecular aspects of disease. Applications and techniques utilized in the field of molecular pathology are emphasized. This course is intended to provide students with information required to understand the increasing role of molecular pathology in the daily practice and management of chronic disease in medicine. Major emphasis on strength and limitations of clinical diagnostics technologies and their utilization in these applications are presented. This course will also provide a review of current molecular pathology literature and principles as they relate to specific organ systems.
This course provides students with the knowledge that is fundamentally necessary to understand the routine operations of the clinical diagnostic laboratory. The course will familiarize students with the diagnostic application of the most current testing methodologies and also provide a forum to discuss and critically review primary literature pertinent to current clinical laboratory issues.
The course starts with tissue sampling methods and basic DNA dynamics. Genetic technologies such as RFLP analysis, PCR, gene profiling and expression analysis, gene chips, FISH, and epigenetic analysis are covered. More advanced genetic techniques include Next Generation Sequencing of genomes and exomes, as well as metabolomics, and transcriptome analysis. CRISPR-cas9 is described in fine detail, and its potential use in all areas of gene editing is presented. Somatic vs. germline gene therapy techniques are compared in efficacy to CRISPR. In utero treatments by CRISPR and SLENDR are analyzed. Other topics include chromosome analysis, cancer genetics and cytogenetics, stem cells, cloning, and optogenetics. The genomic level of analysis is pervasive in the course.
This course is designed for graduate students in the health sciences focusing on the pathophysiology of infectious disease. Major infectious organisms will be discussed as biological models and presented in the way they affect major systems of the body. Emphasis will be placed on journal readings describing significant episodes of emerging infections and current technology in diagnosis and treatment of infectious diseases.
Pre-Req: HSCI 2110 and MLSC 3310, or MLSC 4150, or MLSC 3110, or MLSC 6150.
This course is designed to instruct students in diagnostic medical mycology and parasitology. Diseases, specimen collection and handling, laboratory identification and treatment of medically significant fungi and parasites will be studied. Discussion of AIDS related infections and prophylactic treatment will be evaluated. Life cycles of parasites, prevention and environmental protection plans will be analyzed.
This course is designed to provide an overview of total quality management issues in the Clinical and Public Health laboratory. Topics presented will include CLIA and quality control in the laboratory, clinical and public health laboratory QC calculations, charts and graphs, regulations involving new control lots, out-of-control QC situations, method comparison, instrument validation, and quality assurance. Emphasis will be placed on meeting all federal regulations including the FDA, state regulations, as well as meeting professional agency regulations such as JCAHO, CAP, and APHL.
An independent study or laboratory project which has been approved and is under the direction of the project advisor. Projects are approved by the graduate coordinator in conjunction with the project advisor.
Analytical and/or experimental work conducted under the direction of a thesis advisor and in accordance to the Graduate School Guidelines. Students are required to submit a written proposal for approval by a thesis committee and to present an oral defense at a college seminar.
Research Design and Methodology. Analytical and/or experimental work conducted under the direction of a thesis advisor and in accordance to the Graduate School Guidelines. Students are required to submit a written proposal for approval by a thesis committee and to present an oral defense at a college seminar.
There is currently no description available for this course.
A Professional Internship is required for students in the Professional Sciences Option of the Clinical Laboratory Sciences Masters Program. It is expected to be a
minimum of 350 hours and have 3-6 month duration. The internship is designed to provide students with an opportunity to obtain real-world experience in business, government agencies, non-profit organizations or research laboratories. Internships or research project experiences will typically take place in Clinical, Pharmaceutical, Diagnostic, Biotechnological or Medical Device Companies or Institutions. Research experience can also be obtained at the University or other Research Centers. All students will be required to submit a final written report and give oral presentation on their work at a Seminar that all post-internship students participate in.
To be eligible for the Professional Internship, students will be required to have 1) completed a minimum of 12.0 credits of STEM courses, 2) completed a minimum of 6.0 credits of PLUS courses, 3) attained an overall minimum GPA of 3.0, and 4) Department Permission.
This advanced course in the nutritional biochemistr and physiology of lipids will detail the role of lipids in the normal and pathological processes at both the cellular and whole organism level. Topics will range from general discussions of the digestion, absorption and transport of lipids to the role of eicosanoids and lipid soluble anti-oxidants during normal and diseased states, such as atherosclerosis, diabetes and hypertension. Subject matter will also include a discussion of the various interventions for the prevention and treatment of certain of these disease states. There will also be discussion of the current issues in lipid nutrition.
Provides a foundation for understanding the role of vitamins and minerals in human nutrition. Emphasis is placed on their roles in human biochemistry and physiology. The mechanism of action for each nutrient is examined. The course will explore the effects of nutrient deficiency, and identify the best dietary sources for each vitamin and mineral.
This course provides the student the the opportunity to assess nutritional status using several modern analytical methods. The course uses spectrophotometry, HPLC and automated procedures to assess the status of vitamins, lipids, iron, glucose, and insulin. The student will learn the mathematical calculations needed for the methods. This course enables the student to appreciate how nutrient analysis is designed and implemented in the analytical laboratory.
Regulation of eukaryotic gene expression by specific nutrients, hormones, and metabolites will be discussed. Transcriptional, post-transcriptional, and translational mechanisms of specific nutrients with emphasis in disease development or prevention. The information gained will be useful for design of appropriate diets, based on inherited biochemical characteristics. This course will enable students to link their knowledge of nutrition with the growing body of knowledge on the human genome and specific hereditary diseases with a nutritional component. Students will be required to submit a paper in nutrition and gene expression, on a topic agreed upon by student and instructor.
Review and analysis of contemporary research publications in human nutrition. Recently discovered nutrients that may be essential to human health will be evaluated. We will critically examine the benefits of dietary modification in controlled investigations. Course will focus on published studies of the relation of dietary practices to health and disease. We will examine nutrition policy, and the way scientific findings in nutrition translate into public health practice. This course will be of value to students who wish to critically examine literature in human nutrition, and who seek to develop new directions for nutrition research.
This course provides advanced study in public health and community nutrition. Concepts related to cultural competency, public health and nutrition policy, health promotion, and the nutrition care process will be learned through lectures, quest lectures, in-class activities, case studies, and peer-led discussions. Students will have the opportunity to practice skills in community and public health nutrition settings such as food pantries and senior nutrition centers.
This course provides an overview of tools used to assess nutritional health, dietary adequacy, dietary variety, and food security. Lectures and lab will be integrated together to demonstrate and provide experience in methods needed to assess, screen, and monitor physiological and dietary indictors of nutritional health. There will be an emphasis on methods and tools for assessing body composition, biochemical indicators, dietary intake, energy expenditure, and physical activity. Students will learn how to select and apply these methods in community, clinical and research settings and determine the strengths and limitations of each assessment tool.
Pre-req: PB-MPH Graduate Major or by permission.
This course will examine a broad range of community-based nutrition research, programs and policies within the United States. Settings for public health nutrition programs have broadened to include non-profit agencies, worksites, health centers, clinics, hospitals, schools, churches, supermarkets, sports centers, senior centers, and emergency feeding sites. Students will engage in experiential learning and use case studies to practice innovative approaches to community nutrition. Field visits will allow students to interact with and learn from public health experts Students will be required to write a funding proposal for a community nutrition program that they have developed in small groups.
Pre-req: PUBH.502 Health Policy and Management, and PB-MPH Graduate major or by permission.
This course is an examination of the food and nutrition issues around the world. The impact of food production and food intake on the environment and global nature of our food systems will be reviewed. The course will also include consideration of specific nutrient deficiencies, as well as nutrition-related aspects of infectious and chronic disease along with the programs and resources available to combat malnutrition for children and adults worldwide.
Pre-req: 36.602 Public Health Nutrition and PB-MPH Graduate major or by permission.
This course is designed for graduate students who are interested in conducting or better interpreting epidemiologic studies relating diet and nutrition status to disease and health. There is an increasing awareness that various aspects of diet and nutrition may be important contributing factors in chronic disease. There are many important problems, however, in the implementation and interpretation of these studies. The purpose of this course is to examine methodologies used in nutritional epidemiologic studies in lecture and lab sittings, and to review the current state of knowledge regarding diet and other nutritional indicators as an etiologic factor in disease.
Pre-req: PUBH 5750 Intro to Biostatistics and Epideminology, and PUBH 5770 Biostatics for Health Data, and PB-MPH Graduate Major or by permission.
This course provides advanced study in food and nutrition management principles. Topics include management theory, personnel selection, training, evaluation, organizational behavior, communication, governmental influences, labor management relations, marketing, and budgeting. This course requires group work, development of a business plan, and completion of management related case studies.
This course provides advanced study in clinical nutrition. Topics include the nutrition care process, standardized language and documentation, evidence-based practice, confidentiality of medical records, JCAHO regulations, and coding and billing. Case studies will be completed to review and advanced learning about medical nutrition therapy for acute and chronic nutrition-related diseases. As part of this course, students will practice providing nutrition assessment, counseling, education, professional documentation, and evaluation in clinical nutrition settings.
This supervised practice experience is the application of knowledge and skills in community and public health nutrition. Students will practice nutrition assessment, nutrition counseling, and nutrition education for a wide range of populations at high nutritional risk. Students will develop cultural awareness and skills in cultural competency.
This supervised practice experience is the application of knowledge and skills in food and nutrition management. There will be hands-on experience in human resource and financial management. Management skills specific to the food service industry, including management functions related to safety, security and sanitation, will also be incorporated. Students will also be able to apply knowledge in food production, distribution, and food service systems along with skills in menu planning. There will be an emphasis on using strategies to reduce waste and protect the environment.
This supervised practice experience is the application of knowledge and skills in clinical nutrition. Students will receive hands-on experience in nutrition assessment, diagnosis, and treatment of nutrition-related diseases while using skills in nutrition counseling and applying principles from behavior change theories. Students will be able to practice documentation of nutrition care and participate as members of an interdisciplinary team.
The elucidation of the human genome has created a unique opportunity to study and understand how nutrients and bioactive food components influence gene expression and product activity. This knowledge will allow for a better understanding of how these interactions vary with individual genetic diversity in the development of chronic disease states. The goal will be to improve the quality of life through the use of diet in the prevention and treatment of human disease. This includes the use or restriction the specific nutrients and food compounds to maintain homeostasis in the body from the biochemical level to organ systems. The ability for nutritionists and healthcare professionals to create and optimize diets requires and understanding of the interactions between nutrients and genes, proteins and metabolic pathways in regulation of disease pathways.