Our Eligibility Criteria

Explore DUNC’s Eligibility Criteria for Students Worldwide

Eligibility Criteria

High School Diploma, GED or equiv. International Education

Credit Hours

84 Hours

Course Duration

1 Year (Self-Paced) Program

Courses Offered

14

Courses Offered In ASSOCIATE TO BACHELORS DEGREE

  • Courses Name

  • Courses Description

  • Credit Hours

  • Health Care System

  • This course exposes you to the breadth of the field of health care without overwhelming them with detail. This course is unique in that it combines a health perspective with a business perspective. It focuses on the delivery system, and addresses the perpetual tradeoff between access, quality, and cost of services.

  • 6 Credits

  • Introduction to Public Health (Disease Prevention)

  • This course presents the basic principles of human disease, organized by human organ system. This course details each human system and the diseases related to the systems. The course provides in-depth overview of diseases; from hereditary diseases to diseases of the skin all are covered in this course.

  • 6 Credits

  • Human Anatomy and Physiology

  • Anatomy and Physiology is a critical academic course you must master to succeed in the health professions. The human anatomy and physiology is explained in a simplified and systematic manner, includes analogies to compare the human body to everyday things you can relate to.

  • 6 Credits

  • Pharmacology

  • This course will examine drugs used to treat diseases that affect various organs of the body (e.g. cardiovascular disease, neurological diseases, etc.) and some fundamental principles. There will be emphasis on how the drugs target organ, the mechanisms of drug action, and adverse effects of the drugs on the system

  • 6 Credits

  • Introduction to Fitness and Wellness

  • This course gives you a solid foundation in fitness and lifetime wellness, while teaching them how to make healthy behavioral changes and lifestyle choices. The course includes the latest research in exercise science and expanded coverage of wellness throughout the course.

  • 6 Credits

  • Introduction to Health Sciences

  • This course provides you with tools you need to make healthy, lifelong behavior changes and become savvy consumers of health-information. This user-friendly course will hold your interest by covering health topics of primary concern; such as Promoting Healthy Behavior Change, Psychosocial Health, Managing Stress, Birth Control, Pregnancy, and Childbirth Environmental Health.

  • 6 Credits

  • Introduction to Nutrition Science

  • This is a course which introduces basics of nutrition to you Course stresses a scientific foundation for nutrition that allows you to develop a personal diet and dietary practices that are associated with good health. Each category of nutrition is detailed in course; menu and meal preparation is also discussed.

  • 6 Credits

  • Introduction to Health Promotion

  • This course provides introductory-level health education with a solid understanding of the scope and practice of health educators historically, philosophically, theoretically, and ethically. Philosophy, theory, ethical perspectives, and future trends of health sciences is discussed in details.

  • 6 Credits

  • Dietetics and Nutrition Procedures and Practices

  • This course explores the procedures and practices involved in dietetics and nutrition, including advanced assessment techniques and dietary interventions.

  • 6 Credits

  • Fundamentals of Dietetics and Nutrition

  • This course delves into the essential principles and techniques in dietetics and nutrition, focusing on the theoretical and practical aspects of nutrition assessment and intervention.

  • 6 Credits

  • Introduction to Dietetics and Nutrition

  • This course provides a comprehensive introduction to dietetics and nutrition, covering the basics of nutrition science, dietary assessment, and the application of nutrition principles in clinical practice.

  • 6 Credits

  • Dietetics and Nutrition Advanced Studies

  • This course delves into advanced topics in dietetics and nutrition, including cutting-edge techniques, research, and clinical applications.

  • 6 Credits

  • Dietetics and Nutrition Clinical Practices

  • This course provides hands-on clinical experience in dietetics and nutrition, focusing on the application of nutrition assessment and intervention techniques in a clinical setting.

  • 6 Credits

  • Dietetics and Nutrition Patient Care

  • This course focuses on patient care within the field of dietetics and nutrition, emphasizing the importance of communication, empathy, and professionalism.

  • 6 Credits
✖

Course Details

APPLY NOW

Copyright © Durham University of North Carolina. All Rights Reserved.

Health Care System

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
  In Section 2 of this course you will cover these topics:
    The payment process: insurance and third party payers
    The payment process: government payment programs
  In Section 3 of this exam you will be evaluated on below listed topics:
    Health care providers: physicians
    Nurses
  In Section 4 of this course you will cover these topics:
    Other clinical health care providers
    Primary care: health care provider and rsquo;s offices and clinics
  In Section 5 of this course you will cover these topics:
    Secondary care: hospitals
    Tertiary care: the long-term care continuum
    Mental health services: a combination of systems
    The public health system: the government and rsquo;s role
    Medical technology and pharmaceuticals
    Medical research and prevention

Introduction to public health (disease prevention)

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    Introduction to disease.
    Immunity, inflammation, and immune disorders.
    Infectious diseases.
  In Section 2 of this course you will cover these topics:
    Neoplasms.
    Hereditary diseases.
    Nutrition and disease.
  In Section 3 of this exam you will be evaluated on below listed topics:
    Diseases of the cardiovascular.
    Diseases of the blood.
    Diseases of the respiratory system.
  In Section 4 of this course you will cover these topics:
    Diseases of the digestive system.
    Diseases of the urinary system.
    Diseases of the reproductive system.
  In Section 5 of this course you will cover these topics:
    Diseases of the endocrine system.
    Diseases of the nervous system and special senses.
    Mental illness.
    Diseases of the bones, joints, and muscles.
    Diseases of the skin.

Human anatomy and physiology

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    Anatomy and physiology: learning the language
    The human body: reading the map
    The cells: the raw materials and building blocks
  In Section 2 of this course you will cover these topics:
    Tissues and systems: the inside story
    The skeletal system: the framework
    The muscular system: movement for the journey
  In Section 3 of this exam you will be evaluated on below listed topics:
    The integumentary system: the protective covering
    The nervous system: the body and rsquo;s control center, part one
    The nervous system: the body and rsquo;s control center, part two
  In Section 4 of this course you will cover these topics:
    The endocrine system: the body and rsquo;s other control center
    The special senses: the sights and sounds
    The cardiovascular system: transport and supply
  In Section 5 of this course you will cover these topics:
    The respiratory system: it and rsquo;s a gas
    The lymphatic and immune systems: your defense systems
    The gastro-intestinal system: fuel for the trip
    The urinary system: filtration and fluid balance
    The reproduction system: replacement and repair
    The journey and rsquo;s end: now what?

Pharmacology

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    Introduction to pharmacology
    Law and ethics of medications
    Dispensing prescription, terminology, and abbreviations
    Administration of medications
  In Section 2 of this course you will cover these topics:
    Measurement systems and their equivalents
    Calculation of dosages
    Nutritional aspects of pharmacology
    Antibacterial and antiviral agents
  In Section 3 of this exam you will be evaluated on below listed topics:
    Vaccines and immune globulins
    Analgesic, antipyretic, and anti-inflammatory agents
    Antineoplastic agents
    Effects of drugs on the central nervous system
  In Section 4 of this course you will cover these topics:
    Anesthetic agents
    Effects of drugs on skin conditions
    Effects of drugs on the cardiovascular system
    Effects of drugs on the vascular system
  In Section 5 of this course you will cover these topics:
    Effects of drugs on urinary tract disorders and electrolyte balance
    Effects of drugs on the endocrine system
    Effects of drugs on reproductive system disorders
    Effects of drugs on gastrointestinal disorders
    Effects of drugs on eye, nose, and ear disorders
    Toxicology
    Geriatrics

Introduction to Fitness and Wellness

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    Understanding health-related fitness and wellness
    Fitness evaluation: self-testing
    General principles of exercise for health and fitness
  In Section 2 of this course you will cover these topics:
    Exercise prescription guidelines: cardiorespiratory fitness
    Improving muscular strength and endurance
    Improving flexibility
  In Section 3 of this exam you will be evaluated on below listed topics:
    Nutrition, health, and fitness
    Exercise, diet, and weight control
    Prevention of cardiovascular disease
  In Section 4 of this course you will cover these topics:
    Stress management and modifying unhealthy behavior
    Exercise and the environment
    Exercise for special populations
  In Section 5 of this course you will cover these topics:
    Prevention and rehabilitation of exercise-related injuries
    Prevention of cancer
    Sexually transmitted infections
    Addictive substances
    Life time fitness

Introduction to health sciences

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    Promoting healthy behavior change
    Psychosocial health: being mentally, emotionally, socially, and spiritually well
    Managing stress: coping with life's challenges
  In Section 2 of this course you will cover these topics:
    Violence and abuse: creating healthy environments
    Healthy relationships and sexuality: making commitments
    Birth control, pregnancy, and childbirth: managing your fertility
  In Section 3 of this exam you will be evaluated on below listed topics:
    Licit and illicit drugs: use, misuse, and abuse
    Alcohol, tobacco, and caffeine: daily pleasure, daily challenges
    Nutrition: eating for optimum health
  In Section 4 of this course you will cover these topics:
    Managing your weight: finding a healthy balance
    Personal fitness: improving health through exercise
    Cardiovascular disease: reducing your risk
  In Section 5 of this course you will cover these topics:
    Cancer: reducing your risk
    Infectious and noninfectious conditions: risks and responsibilities
    Life's transitions: the aging process
    Environmental health: thinking globally, acting locally
    Consumerism: selecting health care products and services
    Complementary and alternative medicine: new choices and responsibilities for healthwise consumers

Introduction to nutrition science

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.
  In Section 2 of this course you will cover these topics:
    Fruits.
    Salads and salad dressings.
    Fats and oils.
    Carbohydrates: sugar cookery.
  In Section 3 of this exam you will be evaluated on below listed topics:
    Carbohydrates: starches and cereal cookery.
    Proteins: milk and cheese.
    Proteins: meats, poultry, and fish.
    Eggs.
  In Section 4 of this course you will cover these topics:
    Leavening agents.
    Basics of batters and doughs.
    Breads-quick and yeast.
    Cakes, cookies, and pastries.
  In Section 5 of this course you will cover these topics:
    Beverages.
    Preserving food.
    Nutrition and food.
    Menu planning and meal preparation.
    Meal service and hospitality.

Introduction to health promotion

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 exam you will be evaluated on below listed 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

Dietetics and Nutrition Procedures and Practices

Topics Covered in This Course:
  In Section 1 Advanced Nutritional Assessment of this course you will cover these topics:
  • Anthropometric Measurements
  • Biochemical and Clinical Assessments
  • Dietary Analysis
  In Section 2 Enteral and Parenteral Nutrition of this course you will cover these topics:
  • Indications and Contraindications
  • Formulation and Administration
  • Monitoring and Complications
  In Section 3 Therapeutic Diets of this course you will cover these topics:
  • Diet Therapy for Chronic Diseases
  • Renal and Hepatic Diets
  • Food Allergies and Intolerances
  In Section 4 Nutritional Support of this course you will cover these topics:
  • Nutritional Care Plans
  • Monitoring and Evaluation
  • Case Management
  In Section 5 Professional Development of this course you will cover these topics:
  • Certification and Credentialing
  • Trends in Dietetics and Nutrition

Fundamentals of Dietetics and Nutrition

Topics Covered in This Course:
  In Section 1 Nutritional Physiology of this course you will cover these topics:
  • Digestion and Absorption
  • Nutrient Transport and Metabolism
  • Homeostasis and Regulation
  In Section 2 Nutritional Pathophysiology of this course you will cover these topics:
  • Common Nutritional Disorders
  • Impact of Nutrition on Health
  • Pathophysiological Mechanisms
  In Section 3 Dietary Planning of this course you will cover these topics:
  • Nutrient Requirements
  • Meal Planning and Dietary Guidelines
  • Special Diets
  In Section 4 Nutrition Counseling of this course you will cover these topics:
  • Counseling Techniques
  • Behavior Change Strategies
  • Motivational Interviewing
  In Section 5 Quality Assurance of this course you will cover these topics:
  • Nutritional Care Standards
  • Performance Metrics
  • Accreditation Standards

Introduction to Dietetics and Nutrition

Topics Covered in This Course:
  In Section 1 Foundations of Dietetics and Nutrition of this course you will cover these topics:
  • History and Scope of Dietetics
  • Key Concepts and Terminologies
  • Overview of Nutrition Science
  In Section 2 Nutritional Biochemistry of this course you will cover these topics:
  • Macronutrients and Micronutrients
  • Metabolism and Energy Balance
  • Nutrient Absorption and Utilization
  In Section 3 Dietary Assessment of this course you will cover these topics:
  • Dietary Intake Methods
  • Nutritional Status Assessment
  • Food Composition Databases
  In Section 4 Clinical Applications of this course you will cover these topics:
  • Nutrition in Health and Disease
  • Therapeutic Diets
  • Case Studies
  In Section 5 Professional Practice of this course you will cover these topics:
  • Ethical and Legal Considerations
  • Patient Interaction and Communication
  • Career Opportunities in Dietetics and Nutrition

Dietetics and Nutrition Advanced Studies

Topics Covered in This Course:
  In Section 1 Advanced Nutritional Biochemistry of this course you will cover these topics:
  • Metabolic Pathways
  • Nutrigenomics
  • Nutritional Biochemistry of Disease
  In Section 2 Research in Dietetics and Nutrition of this course you will cover these topics:
  • Current Research Trends
  • Methodologies in Nutrition Research
  • Critical Analysis of Studies
  In Section 3 Innovations in Dietetics and Nutrition of this course you will cover these topics:
  • Technological Advances
  • New Diagnostic Tools
  • Future Directions
  In Section 4 Clinical Applications of this course you will cover these topics:
  • Complex Nutritional Pathologies
  • Pediatric and Geriatric Nutrition
  • Sports Nutrition
  In Section 5 Professional Growth of this course you will cover these topics:
  • Leadership in Nutrition
  • Teaching and Mentorship
  • Continuing Education

Dietetics and Nutrition Clinical Practices

Topics Covered in This Course:
  In Section 1 Clinical Rotations of this course you will cover these topics:
  • Hospital and Outpatient Settings
  • Supervised Practice
  • Real-World Experience
  In Section 2 Patient Care of this course you will cover these topics:
  • Patient Interaction
  • Communication Skills
  • Compassionate Care
  In Section 3 Nutritional Assessment of this course you will cover these topics:
  • Conducting Examinations
  • Recording Findings
  • Clinical Decision Making
  In Section 4 Case Management of this course you will cover these topics:
  • Patient Histories
  • Follow
  • Multidisciplinary Collaboration
  In Section 5 Clinical Assessment of this course you will cover these topics:
  • Performance Evaluations
  • Feedback and Improvement
  • Professional Competency

Dietetics and Nutrition Patient Care

Topics Covered in This Course:
  In Section 1 Patient Interaction of this course you will cover these topics:
  • Building Rapport
  • Patient Comfort and Safety
  • Effective Communication
  In Section 2 Ethical Considerations of this course you will cover these topics:
  • Patient Confidentiality
  • Informed Consent
  • Ethical Decision Making
  In Section 3 Cultural Competence of this course you will cover these topics:
  • Understanding Diverse Populations
  • Culturally Sensitive Care
  • Communication Barriers
  In Section 4 Patient Education of this course you will cover these topics:
  • Explaining Procedures
  • Addressing Patient Concerns
  • Providing Educational Resources
  In Section 5 Professional Behavior of this course you will cover these topics:
  • Professionalism in Healthcare
  • Time Management
  • Stress Management