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Associate to Bachelor's Degree (ABHS) in Nutritional & Health Sciences

  • Eligibility Criteria

    High School Diploma, GED or equiv. International Education

  • Credit Hours

    84-140

  • Courses Offered

    14

  • Course Duration

    1 Year (Self-Paced) Program

  • Estimated Fee

    $18,480

Courses Offered

An associate to bachelor’s degree from NYMU can ensure you into obtaining a steady career path which will help you advance in your respective field. Apart from this, An associate to bachelor’s degree from NYMU will be recognized internationally by online accreditation bodies.

Specialized

  • Course Name

  • Credit Hours

  • Health Care System (HS-094)

  • 6 Credits

  • View

  • Introduction To Public Health (Disease Prevention) (HS-189)

  • 6 Credits

  • Human Anatomy And Physiology (HS-216)

  • 6 Credits

  • View

  • Pharmacology (N-306)

  • 6 Credits

  • View

  • Introduction To Fitness And Wellness (HS-337)

  • 6 Credits

  • View

  • Introduction To Health Sciences (HS-665)

  • 6 Credits

  • View

  • Introduction To Nutrition Science (HS-687)

  • 6 Credits

  • View

  • Introduction To Health Promotion (HS-747)

  • 6 Credits

  • View

  • Introduction To Food Production (NHS-086)

  • 6 Credits

  • View

  • Health Sociology (NHS-360)

  • 6 Credits

  • View

  • Introduction To Foods (NHS-582)

  • 6 Credits

  • View

  • Introduction To Nutrition (NHS-637)

  • 6 Credits

  • View

  • Introduction To Health And Nutrition Sciences (NHS-683)

  • 6 Credits

  • View

  • Issues In Nutrition (NHS-730)

  • 6 Credits

  • View

Health Care System (HS-094)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     Health And Health Care In America: An Introduction
     The Business Side Of Health Care
     The Payment Process: Insurance And Third-Party Payers
  In Section 2 of this course you will cover these topics:
     The Payment Process: Government Payment Programs
     Health Care Providers: Physicians
     Health Care Providers: Nurses
  In Section 3 of this course you will cover these topics:
     Other Clinical Health Care Providers
     Primary Care: Health Care Providers’ Offices And Clinics
     Secondary Care: Hospitals
  In Section 4 of this course you will cover these topics:
     Tertiary Care: Long-Term Care Continuum
     Mental Health Services: A Combination Of Systems
     The Public Health System: The Government’S Role
  In Section 5 of this course you will cover these topics:
     Medical Technology And Pharmaceuticals
     Health Care Research And Prevention

Introduction To Public Health (Disease Prevention) (HS-189)

TOPICS COVERED IN THIS COURSE

Human Anatomy And Physiology (HS-216)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     Anatomy Physiology: Learning The Language
     The Human Body: Reading The Map
     The Cells: The Raw Materials And Building Blocks
     Tissues And Systems: The Inside Story
  In Section 2 of this course you will cover these topics:
     The Skeletal System: The Framework
     The Muscular System: Movement For The Journey
     The Integumentary System: The Protective Covering
     The Nervous System: The Body'S Control Center, Part One
  In Section 3 of this course you will cover these topics:
     The Nervous System: The Body'S Control Center, Part Two
     The Endocrine System: The Body'S Other Control Center
     The Special Senses: The Sights And Sounds
     The Cardiovascular System: Transport And Supply
  In Section 4 of this course you will cover these topics:
     The Respiratory System: It'S A Gas
     The Lymphatic And Immune Systems: Your Defense Systems
     The Gastrointestinal System: Fuel For The Trip
  In Section 5 of this course you will cover these topics:
     The Urinary System: Filtration And Fluid Balance
     The Reproductive System: Replacement And Repair
     The Journey'S End: Now What?

Pharmacology (N-306)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     General Pharmacological Principles
     The Metric System And Drug Dosage Calculations
     Pharmacology Of The Autonomic Nervous System
  In Section 2 of this course you will cover these topics:
     Medicated Aerosol Treatments
     Bronchodilators
     Mucokinetics And Surfactants
  In Section 3 of this course you will cover these topics:
     Anti-Inflammatory And Anti-Asthmatic Agents
     Anti-Infective Agents
     Cardiac Agents
  In Section 4 of this course you will cover these topics:
     Blood Pressure And Antithrombotic Agents
     Neuromuscular, Anesthetic, Sedative, And Analgesic Agents
     Therapeutic Medical Gases
  In Section 5 of this course you will cover these topics:
     Pharmacologic Management Of Obstructive Pulmonary Disease
     Pharmacologic Treatment Of Respiratory Infectious Disease
     Medications For Advanced Cardiovascular Life Support

Introduction To Fitness And Wellness (HS-337)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     Understanding Health-Related Fitness
     Fitness Evaluation: Self-Testing
     General Principles Of Exercise For Health And Fitness
     Exercise Prescription Guidelines: Cardio-Respiratory Fitness
  In Section 2 of this course you will cover these topics:
     Improving Muscular Strength And Endurance
     Improving Flexibility
     Nutrition, Health, And Fitness
     Exercise, Diet, And Weight Control
  In Section 3 of this course you will cover these topics:
     Prevention Of Cardiovascular Disease
     Stress Management And Modifying Unhealthy Behavior
     Exercise And Environment
  In Section 4 of this course you will cover these topics:
     Exercise For Special Populations
     Prevention And Rehabilitation Of Exercise-Related Injuries
     Prevention Of Cancer
  In Section 5 of this course you will cover these topics:
     Sexually Transmitted Infections Topic Introduction: Sexually Transmitted Infections: A Sexually Transmitted Disease (Std) Or Venereal Disease (Vd), Is An Illness That Has A Significant Probability Of Transmission Between Humans Or Animals By Means Of Sexual Contact, Including Vaginal Intercourse, Oral Sex, And Anal Sex. Increasingly, The Term Sexually Transmitted Infection (Sti) Is Used, As It Has A Broader Range Of Meaning; A Person May Be Infected, And May Potentially Infect Others, Without Showing Signs Of Disease. Some Stis Can Also Be Transmitted Via Use Of An Iv Drug Needle After Its Use By An Infected Person, As Well As Through Childbirth Or Breastfeeding. Sexually Transmitted Infections Have Been Well Known For Hundreds Of Years.
     Addictive Substances
     Lifetime Fitness And Wellness

Introduction To Health Sciences (HS-665)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     Promoting Healthy Behavior Change
     Psychosocial Health
     Managing Stress
     Violence And Abuse
  In Section 2 of this course you will cover these topics:
     Healthy Relationships And Sexuality
     Birth Control, Pregnancy, And Childbirth
     Licit And Illicit Drugs
     Alcohol, Tobacco, And Caffeine
  In Section 3 of this course you will cover these topics:
     Nutrition: Eating For Optimum Health
     Managing Your Weight
     Personal Fitness
     Cardiovascular Disease
  In Section 4 of this course you will cover these topics:
     Cancer
     Infectious And Noninfectious Conditions
     Life’S Transitions
  In Section 5 of this course you will cover these topics:
     Environmental Health
     Consumerism
     Complementary And Alternative Medicine

Introduction To Nutrition Science (HS-687)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     Our Daily Bread
     Food Safety
     Factors In Food Preparation
     Vegetables
     Fruits
  In Section 2 of this course you will cover these topics:
     Salads And Salad Dressings
     Fats And Oils
     Carbohydrates: Sugar Cookery
     Carbohydrates: Starches And Cereal Cookery
  In Section 3 of this course you will cover these topics:
     Proteins: Milk And Cheese
     Proteins: Meats, Poultry, And Fish
     Eggs
     Leavening Agents
  In Section 4 of this course you will cover these topics:
     Basics Of Batters And Doughs
     Breads — Quick And Yeast
     Cakes, Cookies, And Pastries
     Beverages
  In Section 5 of this course you will cover these topics:
     Preserving Food
     Nutrition And Food
     Menu Planning And Meal Preparation
     Meal Service And Hospitality

Introduction To Health Promotion (HS-747)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     A Background For The Profession
     The History Of Health And Health Education
  In Section 2 of this course you will cover these topics:
     Philosophical Foundations
     Theoretical Foundations
  In Section 3 of this course you will cover these topics:
     Ethics And Health Education
     The Health Educator: Roles, Responsibilities, Certifications, Advanced Study
  In Section 4 of this course you will cover these topics:
     The Settings For Health Education
     Agencies/Associations/Organizations Associated With Health Education
  In Section 5 of this course you will cover these topics:
     The Literature Of Health Education
     Future Trends In Health Education

Introduction To Food Production (NHS-086)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     Professionalism
     Food Safety And Sanitation
     Nutrition
     Recipes And Menus
     Tools And Equipment
     Knife Skills
     Flavors And Flavorings
     Dairy Products
  In Section 2 of this course you will cover these topics:
     Mise En Place
     Principles Of Cooking
     Stocks And Sauces
     Soups
     Principles Of Meat Cookery
     Beef
     Veal
     Lamb
  In Section 3 of this course you will cover these topics:
     Pork
     Poultry
     Game
     Fish And Shellfish
     Eggs And Breakfast
     Vegetables
     Potatoes, Grains And Pasta
  In Section 4 of this course you will cover these topics:
     Vegetarian Cooking
     Salads And Salad Dressings
     Fruits
     Sandwiches
     Charcuterie
     Hors Doeuvre And Canaps
     Principles Of The Bakeshop
  In Section 5 of this course you will cover these topics:
     Quick Breads
     Yeast Breads
     Pies, Pastries And Cookies
     Cakes And Frostings
     Custards, Creams, Frozen Desserts And Dessert Sauces
     Plate Presentation
     Buffet Presentation

Health Sociology (NHS-360)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     A Brief Introduction To The Sociology Of Health, Healing, And Illness
     The Development Of Scientific Medicine
     Social Epidemiology
     Society, Disease, And Illness
  In Section 2 of this course you will cover these topics:
     Social Stress
     Health Behavior
     Experiencing Illness And Disability
     Physicians And The Profession Of Medicine
  In Section 3 of this course you will cover these topics:
     Medical Education And The Socialization Of Physicians
     Nurses, Mid-Level Health Care Practitioners, And Allied Health Workers
     Complementary And Alternative Medicine
  In Section 4 of this course you will cover these topics:
     The Physician-Patient Relationship: Background And Models
     Professional And Ethical Obligations Of Physicians In The Physician-Patient Relationship
     The Health Care System Of The United States
  In Section 5 of this course you will cover these topics:
     Health Care Delivery
     The Social Implications Of Health Care Technology
     Comparative Health Care Systems

Introduction To Foods (NHS-582)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     Introduction
     Principles Of Cookery
  In Section 2 of this course you will cover these topics:
     Fats, Frying And Emulsions
     Sweeteners, Crystallization, Starch, And Cereal Grain
  In Section 3 of this course you will cover these topics:
     Bakery Products
     Vegetables, Fruits And Salads
  In Section 4 of this course you will cover these topics:
     Dairy Products And Eggs
     Meat, Poultry And Seafood
  In Section 5 of this course you will cover these topics:
     Beverages
     Food Preservation

Introduction To Nutrition (NHS-637)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     Our Daily Bread
     Food Safety
     Factors In Food Preparation
     Vegetables
     Fruits
  In Section 2 of this course you will cover these topics:
     Salads And Salad Dressings
     Fats And Oils
     Carbohydrates: Sugar Cookery
     Carbohydrates: Starches And Cereal Cookery
  In Section 3 of this course you will cover these topics:
     Proteins: Milk And Cheese
     Proteins: Meats, Poultry, And Fish
     Eggs
     Leavening Agents
  In Section 4 of this course you will cover these topics:
     Basics Of Batters And Doughs
     Breads — Quick And Yeast
     Cakes, Cookies, And Pastries
     Beverages
  In Section 5 of this course you will cover these topics:
     Preserving Food
     Nutrition And Food
     Menu Planning And Meal Preparation
     Meal Service And Hospitality

Introduction To Health And Nutrition Sciences (NHS-683)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     The Role Of Nutrition In Our Health
     Designing A Healthful Diet
     The Human Body: Are We Really What We Eat?
     Carbohydrates: Bountiful Sources Of Energy And Nutrients
  In Section 2 of this course you will cover these topics:
     Lipids: Essential Energy-Supplying Nutrients
     Proteins: Crucial Components Of All Body Tissues
     Metabolism: From Food To Life
     Nutrients Involved In Energy: Metabolism
  In Section 3 of this course you will cover these topics:
     Nutrients Involved In Fluid And Electrolyte Balance
     Nutrients Involved In Antioxidant Function
     Nutrients Involved In Bone Health
     Nutrients Involved In Blood Health And Immunity
  In Section 4 of this course you will cover these topics:
     Achieving And Maintaining A Healthful Body Weight
     Nutrition And Physical Activity: Keys To Good Health
     Disordered Eating
     Food Safety And Technology: Impact On Consumers
  In Section 5 of this course you will cover these topics:
     Nutrition Through The Life Cycle: Pregnancy And The First Year Of Life
     Nutrition Through The Life Cycle: Childhood And Adolescence
     Nutrition Through The Life Cycle: The Later Years
     Global Nutrition

Issues In Nutrition (NHS-730)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     What Is Nutrition
     Tools For Healthy Eating
     How The Body Uses The Food And Nutrients You Eat
  In Section 2 of this course you will cover these topics:
     Carbohydrates: Sugars, Starches, And Fiber
     Lipids: Fats, Oils, Phospholipids, And Sterols
     Proteins And Amino Acids
  In Section 3 of this course you will cover these topics:
     Vitamins
     Minerals And Water
     Alcohol
  In Section 4 of this course you will cover these topics:
     Weight Management And Disordered Eating
     Nutrition And Fitness
     Food Safety And Technology
  In Section 5 of this course you will cover these topics:
     Eating Throughout The Lifecycle: Pregnancy, Breastfeeding, And Infants
     Eating Throughout The Lifecycle: Toddlers Through Later Years
     Hunger At Home And Abroad
✖

Course Details

Why Choose New York Metropolitan University

New York Metropolitan University is the name of excellence, and we emphasize fully working on the future of our students just so they can reach their true potential. Our unparalleled campus experience allows students of all races and religions to excel in their abilities. Here, you are not just growing in your educational career; you can also focus on and enhance your extracurricular activities. We are passionate about providing you with the best overall experience before you enter your professional career path. However, the real career paths of students begin with us.

  • Accredited

  • Adaptable

  • Self-Paced