Bachelor of Science in Health and Wellness

100/200 LEVEL: COMMUNICATION COURSE (5  Credits)

100/200 LEVEL: MATHEMATICS COURSE (5 Credits)

200 LEVEL: COMMUNICATION COURSE (5 Credits)

300/400 LEVEL: ARTS AND HUMANITIES COURSE (6 Credits)

300/400 LEVEL: PHYSICAL SCIENCE COURSE (6 Credits)

300/400 LEVEL: SOCIAL SCIENCE COURSE (6 Credits)

EF 205: SCIENTIFIC FOUNDATIONS OF EXERCISE AND FITNESS (5 Credits)

This course familiarizes students with the scientific basis of exercise and fitness physiology and related human anatomy, including cardiopulmonary anatomy and physiology. Students learn about energy metabolism as it relates to exercise and how aging affects human physiology, exploring current strategies in exercise and fitness training to facilitate disease prevention and healthy aging.

HS 100: INTRODUCTION TO HEALTH SCIENCE (5 Credits)

In this required introductory course, students will identify current issues in health science and how they relate to chosen health science professions. Educational and credentialing requirements will be defined for health science occupations. Students will create a personal education plan, choosing appropriate electives and identifying specific career optionsbased on personal goals and research of the profession. Professional traits and skills for success in the field will be explored as well as discussion of roles and responsibilities of selected health professionals.

EF 310: CURRENT TRENDS IN EXERCISE AND FITNESS-AGING WELL ACROSS THE LIFE SPAN (6 Credits)

This course focuses on the issues in exercise and fitness that each major age group encounters in society today. Students learn the unique challenges that senior adults, middle-aged and younger adults, and children and adolescents are confronted with, as well as the sociological, psychological, and economic factors that can impact favorable outcomes. Motivational strategies, techniques, and plans for designing age-appropriate exercise and fitness programs will be discussed and practiced, and current research in models of exercise and fitness programs in community- and corporate-based settings will be studied and evaluated for effectiveness.

HW 205: VITAMINS, HERBS, AND NUTRITIONAL SUPPLEMENTS (5 Credits)

This course introduces the most commonly used vitamins, herbs, and nutritional supplements. Single vitamins-their benefits, dosage, precautions, and contraindications-will be reviewed, as well as vitamin formulas routinely recommended. Nutritional supplements will be introduced and their categories, benefits, and safety issues will be explored and discussed. The principal systems of herbal medicine found worldwide will be illustrated along with their individual characteristics and common usage. This course also examines the growing popularity of herbal medicines from a sociological and ecological standpoint.

HW 210: COMPLEMENTARY AND ALTERNATIVE MEDICINE (5 Credits)

In this course, students explore the field of complementary and alternative medicine (CAM), becoming familiar with the variety of professions that comprise it and their major concepts, methodological approaches, and theoretical foundations. Students investigate the multifaceted meaning of the term "holistic" and investigate how each CAM profession uniquely describes itself in light of this. Current research will be explored, including the impact of the National Institute of Health's CAM division.

HW 215: MODELS FOR HEALTH AND WELLNESS (5 Credits)

This course introduces students to the concepts of health, healing, and wellness from a broad historical and multicultural perspective. Students will investigate how changing ideas about religion, philosophy, science, and psychology have influenced our understanding of health, and how the practice of medicine continues to be affected by global, social, and economic pressures. Contemporary models of health and wellness will be illustrated by drawing upon selected writings from each major proponent, and students will undertake the development of an original model of health and wellness based on an understanding of and sensitivity to current geopolitical and multicultural issues.

HW 220: CONTEMPORARY DIET AND NUTRITION (5 Credits)

This course explores current dietary trends and examines the role geopolitical and economic forces have on our day-to-day food choices. The impact of the globalization of world food markets will be investigated, as will the ongoing controversies of genetic engineering, foodborne illnesses, and the organic food movement. The spectrum of popular diets and their advocates and critics will be discussed along with the current scientific research available for each. Students will reflect on the diversity of food choices, prohibitions, and taboos that exist within our multicultural and multiethnic communities, with an eye toward increasing awareness and sensitivity.

HW 410: STRESS-CRITICAL ISSUES IN MANAGEMENT AND PREVENTION (6 Credits)

This in-depth course offers students a detailed look at the extensive research and practical approaches for identification, management, and prevention of stress. The health consequences of stress-physiological and psychological-will be discussed, as well as the sociological and economic effects of untreated stress on society as a whole. Current approaches to stress reduction and prevention will be illustrated, including mind/body therapies that have shown remarkable rates of success.

HW 420: CREATING WELLNESS-PSYCHOLOGICAL AND SPIRITUAL ASPECTS OF HEALING (6 Credits)

In this course, students explore the burgeoning fields of meditation, "mindfulness," and transpersonal psychology in theory and practice. Students will assess the role of personal mindset toward self and others as a foundation for wellness, and appraise the impact of positive/negative relationships in maintaining good health. A wide array of source material will be studied, including current research, and the shifting paradigms of curing, healing, and wholeness will be investigated.

SC 115: PRINCIPLES OF NUTRITION (5 Credits)

This is an introductory-level course in which students investigate the fundamental concepts of nutrition: food sources, nutrient function, digestion, absorption, and metabolism. Special attention is given to learning to apply nutritional principles to food choices in a way that encourages a healthy lifestyle. Students will learn how nutritional needs change from infancy through adulthood, including pregnancy and the senior stages of life.

100/200-LEVEL: MAJOR ELECTIVE (5 Credits)

300/400-LEVEL MAJOR ELECTIVES (24 Credits)

HW 499: BACHELOR'S CAPSTONE IN HEALTH AND WELLNESS (6 Credits)

This capstone course is the culminating experience for the Bachelor of Science in Health and Wellness. This course builds on the concepts of all the courses students have taken within the program of study. The capstone course provides students with the opportunity to integrate and synthesize the knowledge and skills acquired throughout their coursework in an original comprehensive project, and to assess their level of mastery of the stated outcomes of their degree program.

OPEN ELECTIVES* (59 Credits)

Total Prior Degree Credits (90 Credits)

HW 215: MODELS FOR HEALTH AND WELLNESS (5 Credits)

This course introduces students to the concepts of health, healing, and wellness from a broad historical and multicultural perspective. Students will investigate how changing ideas about religion, philosophy, science, and psychology have influenced our understanding of health, and how the practice of medicine continues to be affected by global, social, and economic pressures. Contemporary models of health and wellness will be illustrated by drawing upon selected writings from each major proponent, and students will undertake the development of an original model of health and wellness based on an understanding of and sensitivity to current geopolitical and multicultural issues.

HW 220: CONTEMPORARY DIET AND NUTRITION (5 Credits)

This course explores current dietary trends and examines the role geopolitical and economic forces have on our day-to-day food choices. The impact of the globalization of world food markets will be investigated, as will the ongoing controversies of genetic engineering, foodborne illnesses, and the organic food movement. The spectrum of popular diets and their advocates and critics will be discussed along with the current scientific research available for each. Students will reflect on the diversity of food choices, prohibitions, and taboos that exist within our multicultural and multiethnic communities, with an eye toward increasing awareness and sensitivity.

HW 280: MAPPING THE MIND-BODY DIVIDE (5 Credits)

This course is designed to introduce the student to essential concepts in health and wellness that are necessary to successfully matriculate to upper-level courses in the School of Health Sciences. Psychology, physical fitness, and complementary and alternative medicine each have their own unique perspective on what constitutes health and wellness. This course explores each of these disciplines and maps their interrelationships, as they weave together the more holistic view of human health and potential that is prevalent today.

300/400 LEVEL: ARTS AND HUMANITIES COURSE (6 Credits)

300/400 LEVEL: PHYSICAL SCIENCE COURSE (6 Credits)

300/400 LEVEL: SOCIAL SCIENCE COURSE (6 Credits)

EF 310: CURRENT TRENDS IN EXERCISE AND FITNESS-AGING WELL ACROSS THE LIFE SPAN (6 Credits)

This course focuses on the issues in exercise and fitness that each major age group encounters in society today. Students learn the unique challenges that senior adults, middle-aged and younger adults, and children and adolescents are confronted with, as well as the sociological, psychological, and economic factors that can impact favorable outcomes. Motivational strategies, techniques, and plans for designing age-appropriate exercise and fitness programs will be discussed and practiced, and current research in models of exercise and fitness programs in community- and corporate-based settings will be studied and evaluated for effectiveness.

HW 410: STRESS-CRITICAL ISSUES IN MANAGEMENT AND PREVENTION (6 Credits)

This in-depth course offers students a detailed look at the extensive research and practical approaches for identification, management, and prevention of stress. The health consequences of stress-physiological and psychological-will be discussed, as well as the sociological and economic effects of untreated stress on society as a whole. Current approaches to stress reduction and prevention will be illustrated, including mind/body therapies that have shown remarkable rates of success.

HW 420: CREATING WELLNESS-PSYCHOLOGICAL AND SPIRITUAL ASPECTS OF HEALING (6 Credits)

In this course, students explore the burgeoning fields of meditation, "mindfulness," and transpersonal psychology in theory and practice. Students will assess the role of personal mindset toward self and others as a foundation for wellness, and appraise the impact of positive/negative relationships in maintaining good health. A wide array of source material will be studied, including current research, and the shifting paradigms of curing, healing, and wholeness will be investigated.

300/400-LEVEL MAJOR ELECTIVES (24 Credits)

HW 499: BACHELOR'S CAPSTONE IN HEALTH AND WELLNESS (6 Credits)

This capstone course is the culminating experience for the Bachelor of Science in Health and Wellness. This course builds on the concepts of all the courses students have taken within the program of study. The capstone course provides students with the opportunity to integrate and synthesize the knowledge and skills acquired throughout their coursework in an original comprehensive project, and to assess their level of mastery of the stated outcomes of their degree program.

OPEN ELECTIVES (24 Credits)