PREREQUISITE: NONE
COLLEGE: ASU COURSE BMI 201
CONCURRENT CREDIT COURSE – 3 CREDIT HOURS
Introduces existing and future applications of biomedical informatics. Overview of history and present state of the field. Provides an introduction to biomedical informatics techniques and applications used in clinical environments. Includes searching and organizing free text information, decision analysis techniques and clinical decision support systems, and clinical applications including physician order entry used in electronic medical records. Also covers challenges in clinical informatics, including sociotechnical and cognitive issues in implementation and use.
PREREQUISITE: NONE
COLLEGE: ASU COURSE HCD 210
CONCURRENT CREDIT COURSE – 3 CREDIT HOURS
Examines how culture influences health, health care practices, barriers to health care, interactions with health care professionals, and health disparities in the U.S. Addresses the need for cultural competence among health practitioners.
PREREQUISITE: NONE
COLLEGE: ASU COURSE NTR 100
CONCURRENT CREDIT COURSE – 3 CREDIT HOURS
Basic concepts of human nutrition. Recent controversies in nutrition and how food choices affect personal health.
PREREQUISITE: NONE
COLLEGE: ASU COURSE ASB 100
CONCURRENT CREDIT COURSE – 3 CREDIT HOURS
Current global health crises, challenges; tools for describing health and disease; ecological, cultural, social, historical, political-economic factors; comparative health systems.
PREREQUISITE: College of Health Solutions undergraduate student; Credit is allowed for only CHS 100 or CHS 300
COLLEGE: ASU COURSE CHS 100
CONCURRENT CREDIT COURSE – 3 CREDIT HOURS
Addresses the knowledge, attitudes and behaviors associated with various health dimensions. Explores interprofessionalism and current issues in health and well-being.
CREDIT TYPE: ELECTIVE
HIGH SCHOOL: EDUCATION INDEPENDENT STUDY
COLLEGE: ASU COURSE ECD 220
CONCURRENT CREDIT COURSE – 3 CREDIT HOURS
Emphasizes providing proper nutrition, promoting a safe but challenging learning environment, and becoming knowledgeable of a child’s health status. Also covers practical applications for assisting young children to develop good habits and attitudes and to assume lifelong responsibility for their own well-being.
CREDIT TYPE: ELECTIVE
PREREQUISITE: NONE
HIGH SCHOOL: FUNDAMENTALS OF CULINARY ARTS
COLLEGE: ASU COURSE NTR 142
CONCURRENT CREDIT COURSE – 3 CREDIT HOURS
Applied scientific principles of food preparation and production.
