Program Overview

  • Duration

    1 Month (Self-Paced) Program

  • Total Courses

    01

  • Total Credit Hours

    6

The Nutritional Health Sciences program at University of North Carolina is dedicated to understanding the science behind nutrition and its impact on human health. Students explore the principles of nutrition, dietary patterns, and their effects on overall well-being. They delve into nutritional biochemistry, food science, and the prevention and management of nutrition-related health issues. Graduates are equipped to work in various healthcare settings, such as hospitals, clinics, public health organizations, and wellness programs. They play a vital role in promoting health and well-being through informed dietary choices and nutritional guidance.

Introduction to the Humanities offers a broad exploration of human culture and creativity. Students delve into art, literature, philosophy, and music, gaining a deeper appreciation of human expression and the diversity of human cultures.


This course delves into the dynamic relationship between place and culture. Students explore how societies shape and are shaped by their environments, addressing issues of identity, migration, and globalization in a spatial context. Various cultural landscapes and their impacts are analyzed, fostering a deeper understanding of our interconnected world.


English Composition equips students with the essential writing and communication skills necessary for academic and professional success. Topics include writing, research, critical thinking, and effective communication.


Covers college-level algebra, including algebraic concepts, equations, and functions. This course provides a foundation for advanced mathematical studies and mathematical literacy.


Examines the major world religions and their beliefs, practices, and cultural significance. Students gain a broader understanding of religious diversity and its impact on societies and cultures worldwide.


This course provides a comprehensive study of moral principles and ethical decision-making in various contexts. Students engage with ethical theories, ethical dilemmas, and case studies to develop critical thinking and moral reasoning skills. They explore ethical issues in professional, personal, and societal spheres, fostering a sense of responsibility and ethical awareness.


Art Appreciation introduces students to the world of visual arts. Students learn to analyze, appreciate, and critique various forms of visual art, enhancing their artistic literacy and cultural awareness.


Equips students with foundational mathematical concepts necessary for advanced study in calculus and related fields. Topics covered include functions, trigonometry, algebraic manipulation, and graphical analysis. This course is a crucial stepping stone for those pursuing further studies in mathematics or science.


Provides an overview of human biology, covering the structure and function of the human body. Students learn about anatomy, physiology, and the biological foundations of human life, fostering a foundational understanding of human biology.


Offers a panoramic view of global historical developments. It examines key events, figures, and cultural shifts throughout history, providing a context for understanding contemporary global dynamics. This course enables students to grasp the interconnectedness of world civilizations and the roots of the modern world.

Explore the introduction to mass communication, focusing on the principles of mass communication, media studies, and the impact of mass media on society. Analyze mass communication theories, media effects, and mass media technologies.


Gain insights into English rhetoric, focusing on the principles of persuasive communication, argumentation, and rhetorical analysis. Analyze rhetorical techniques, persuasive strategies, and effective communication.


Discuss the introduction to economics, emphasizing the basic economic principles, economic systems, and market forces. Analyze economic concepts, supply and demand, and economic decision-making.

Learn online journalism strategies, including digital platforms, multimedia storytelling, and audience engagement. Develop skills in online news production and distribution.


Develop skills in news writing, focusing on journalistic style, story structure, and reporting techniques. Learn to write clear, concise, and engaging news stories for different media platforms.


Dive into the world of online journalism, emphasizing digital storytelling, multimedia content creation, and online audience engagement. Develop skills for the evolving field of online news.

TUITION

Fees Breakdown Cost
UNDERGRADUATE COURSE CERTIFICATE IN HEALTH SCIENCES $780
Medical Insurance $0.00
Personal Expenses $0.00
Study Materials $0.00
Food Cost $0.00
Total Tuition Fee $780
WHERE AFFORDABILITY

Meets Opportunity

At the University of North Carolina, we champion the synergy of affordability and opportunity. Our unwavering dedication to accessible education ensures that exceptional learning doesn't come with an exorbitant price. We unlock the gates to knowledge, extending students the opportunity to flourish without the heavy weight of overwhelming tuition costs, empowering them for a brighter, more promising future.

Our Eligibility Criteria

Explore UONC’s Eligibility Criteria for Students Worldwide

Eligibility Criteria

High school diploma, GED or equiv. International Education

Credit Hours

6

Course Duration

1 Month (Self-Paced) Program

Courses Offered

01

FOUNDATIONS OF HEALTHCARE AND MEDICAL KNOWLEDGE:

The College of Health Sciences begins with a comprehensive exploration of healthcare principles and medical knowledge. Students acquire a deep understanding of human anatomy, disease processes, and healthcare practices. This foundational knowledge equips them with the skills necessary to excel in the diverse field of health sciences.

CLINICAL EXPERIENCE AND PATIENT CARE:

Beyond the classroom, our College of Health Sciences places a strong emphasis on clinical experience and patient care. Students have opportunities to participate in clinical rotations, work in healthcare settings, and engage with patients. These experiences not only enhance their clinical skills but also provide valuable insights into healthcare delivery.

GLOBAL HEALTH INITIATIVES AND INTERNATIONAL HEALTHCARE ENGAGEMENT:

The College of Health Sciences at University of North Carolina is committed to promoting global health initiatives and fostering international healthcare engagement. Our curriculum explores international perspectives on healthcare and encourages students to engage in healthcare projects with global impact. This global perspective equips students to address complex health challenges in diverse global communities.

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