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

  • Introduction to Food Production

  • Comprehensive and well-written, this course emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science.

  • 6 Credits

  • Health Sociology

  • This student-friendly course reflects important changes in health care and significant advancements in medical sociology; providing an in-depth overview of the field. It offers solid coverage of traditional topics with a keen focus on the current issues and public policy debates affecting this dynamic area of study.

  • 6 Credits

  • Introduction to Foods

  • This course provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the course. Course encompasses the latest information on technological advances in food preparation and processing.

  • 6 Credits

  • Introduction to Nutrition

  • This course introduces you to basic concepts and physiological basis of nutrition. Course covers dietary requirements and recommendations, nutrient composition of foods, metabolic fates and physiological functions of nutrients, assessment of nutritional status, physical activity, relationships of human nutrition to health and disease, and the interactions between nutrition and genetics.

  • 6 Credits

  • Introduction to Health and Nutrition Sciences

  • This course offers a rigorous, science-based approach to nutrition that capitalizes on your natural interest in nutrition by demonstrating how nutrition relates to their own health. The course uses an applied approach to vitamins and minerals, organizing them based on their functions and effects on the body.

  • 6 Credits

  • Issues in Nutrition

  • This course incorporates a personalized approach to your nutritional concerns and interests in a readable, engaging, and motivating style. This format enables you to identify the key aspects of each nutrient at a glance and in a consistent and easy-to-study format.

  • 6 Credits