Our two-semester MS degree program in biomedical sciences is unique. It has a core of biomedical science courses designed to prepare students for advanced study in any health profession, as well as a health science thread that introduces students to principles of community health, and how diet and physical activity are the cornerstones of health maintenance, as well as for the prevention and treatment of disease.
This course will survey three areas; cell biology, genetics, and molecular biology. The cell biology block will focus on basic eukaryotic cell structures and functions. The first half of the genetics block will present the basic concepts required to perform pedigree analyses, while the second half will focus on clinical applications of genetics. Then, the molecular biology block will provide an understanding of how genes mediate these phenomena. The course also will familiarize students with common cellular and molecular techniques.
This course focuses on the metabolism of carbohydrates and lipids with an emphasis on the integration and regulation of their digestion, absorption, transport, oxidation, and storage. How meal timing and macronutrient content of the diet influence key hormonal regulators of energy metabolism in different tissues and organs will be covered, and how energy metabolism changes from rest to varying degrees of physical activity will be introduced. Whole body nutritional energetics and energy balance, including direct and indirect calorimetry, will be presented in the context of the Laws of Thermodynamics.
The biochemical mechanisms of the coenzymes derived from the B-vitamins will be reviewed, and the consequences of defective glucose and lipid metabolism, and obesity and metabolic syndrome are clinical correlations interwoven into the course.
This is the first of two courses that survey the human form through histological and gross anatomical structures, along with physiological functions vital to the human body. This course examines the primary metabolic organ systems and their functions within the human body. Topics covered includes digestive functions with head, neck, abdominal, and pelvic structures; renal/urinary functions with abdominal and pelvic structures; reproductive functions with pelvic structures; circulation functions with thoracic structures; and respiratory functions with head, neck, and thoracic structures. Laboratory and small group work include microscopy, human prosection, medical imaging, and clinical case presentations.
The Seminar in Biomedical Sciences course is designed to train students in developing effective communication skills and disseminate research findings through presentations and journal club activities. These skills are essential in academia, industry and patient care where scientists are expected to interact with different stakeholders. The ability to communicate effectively and professionally requires careful preparation and practice.
Students will participate in interactive sessions where they will practice presenting in front of an audience of their peers and educators and learn how to evaluate/critique scientific literature. The course will be span two semesters. In the first semester, each student will be required to do a seminar presentation related to an appropriate biomedical science topic corresponding to coursework. The student will be assigned a general category by the Instructor and will have to pick a specific topic within that category for approval by the Instructor. In the second semester, students will build on the knowledge gained through the previous semester to evaluate and present a research article as a journal club activity. Seminars will be evaluated by the instructor as well as students enrolled in the course by the use of rubrics. Each student will be expected to present the seminar using PowerPoint.
In coordination with offices across the medical school, this course will enhance graduate student success by providing academic and career support, mentoring, and co- curricular experiences. Graduate students will develop skills they need to succeed in both academic and non-academic settings.
The course will provide students with an understanding of and appreciation for community-based approaches to improving the health of our nation and the world, as well as knowledge of various career paths in public health. Course content includes: public health perspectives on health, wellness, illness, and population well-being; key influences on the health and well-being of individuals and populations; assessing community and public health problems from a population health perspective; using the five core components of public health to address health problems; effectively utilizing health information to address public health issues; and career paths in public health and the training/expertise required to pursue them. Students will engage in critical assessment of historical and current public health events, and creative application of their foundational knowledge to new public health problems.
This course is a comprehensive, yet practical introduction to food science. It will begin with a review of food selection and evaluation, and the principal nutritive and nonnutritive components of foods. Food safety topics, including bacterial and bacterial toxin-mediated food infections and the prevention of foodborne illnesses; harmful chemicals found in some food products; and food allergies, intolerances, and sensitivities will be reviewed. The basics principles of food preparation, including knife skills, measuring ingredients, mixing techniques, moist- and dry-heating methods, seasonings and flavorings, and basic principles of meal management will be discussed. Preparation and proper storage of specific foods, and ingredients derived from their processing will be covered. The study of carbohydrates will include starches, soluble and insoluble fibers, and carbohydrate-rich foods such as bread, cereal, rice, pastas, as well as fruits and vegetables. The study of proteins will include meat, poultry, fish, shellfish, legumes, eggs, and milk. Food emulsions and foams, and fats and oils will be reviewed, as well as natural and artificial sweeteners. Building upon the knowledge gained discussing various food ingredients, the role of various flour mixtures (batters and doughs) in the preparation of baked products will be covered.
This course is an introduction to the study of immunology and medical microbiology in the context of rural health. Beginning with how the immune system functions in a healthy human, students will then be led into scenarios of immune dysfunction such as allergies and immunodeficiencies. The course then transitions to a review of infectious diseases, microbial genetics, and their impact on host immunity. Students will be encouraged to take a deep dive into a few of the most medically relevant pathogens including COVID, malaria, and C. diff, among others. The last section of the course will be student-led conversations on the impact of nutrition, socioeconomic status, and vaccination on infectious disease incidence in rural communities. Students will be invited to brainstorm solutions to reducing health disparities in underserved populations, both locally and globally. The course will end with a near-future look at what is ahead in infectious disease research.
This course focuses on nitrogen metabolism and the biochemical, molecular, cellular, and physiological roles the essential micronutrients have in human biology. Dietary protein quality, protein turnover, amino acid and nucleic acid metabolism, interorgan nitrogen transport, and the regulation of urea and ammonium ion synthesis and excretion are covered. How meal timing and amino acid content of the diet influence whole body nitrogen balance, and common disorders of the amino acids and nucleic acids will be presented.
This is the second of two courses surveying the human form through histological and gross anatomical structures, and the physiological functions vital to the human body. This course examines neuromuscular control and body movements, along with physiologic functions and anatomical structures contributing to homeostasis. Topics covered includes neuromuscular physiology with musculoskeletal and peripheral nervous system structures; integument and lymphatics in connection to immunology; sensation and perception with central nervous system and special senses structures; and hormone production and communication among the endocrine and systemic structures. Laboratory and small group work includes microscopy, human prosection, medical imaging, and clinical case presentations.
The Seminar in Biomedical Sciences course is designed to train students in developing effective communication skills and disseminate research findings through presentations and journal club activities. These skills are essential in academia, industry and patient care where scientists are expected to interact with different stakeholders. The ability to communicate effectively and professionally requires careful preparation and practice. Students will participate in interactive sessions where they will practice presenting in front of an audience of their peers and educators and learn how to evaluate/critique scientific literature. The course will be span two semesters. In the first semester, each student will be required to do a seminar presentation related to an appropriate biomedical science topic corresponding to coursework. The student will be assigned a general category by the Instructor and will have to pick a specific topic within that category for approval by the Instructor. In the second semester, students will build on the knowledge gained through the previous semester to evaluate and present a research article as a journal club activity. Seminars will be evaluated by the instructor as well as students enrolled in the course by the use of rubrics. Each student will be expected to present the seminar using PowerPoint.
This course integrates the disciplines of bioenergetics and physiological adjustments that occur in the body with acute and chronic exercise. Emphasis will be placed on metabolic biochemistry, cardiopulmonary, skeletal muscle physiology and hormonal responses to acute and chronic exercise, as well as exercise during varied environmental conditions.
This course highlights the role of diet in the cause, prevention, treatment, and management of disease. Medical nutrition therapy uses diet and nutrition for the treatment and management of diseases and falls within the scope of practice of clinical nutritionists and physicians. The practice of medical nutrition therapy includes nutrition assessment, diagnosis, intervention, and monitoring and evaluation of patients.
Students will learn to discern fad diets purported to be health-promoting versus evidence-based diets that can be used to prevent, treat, or manage a chronic disease(s), including the DASH, Mediterranean, plant-based, and low FODMAP diets. Evidence-based applications for ketogenic diets, and the health implications of intermittent fasting will be described. The use of elimination diets to discover food allergies and intolerances, or triggers for irritable and inflammatory bowel diseases will be reviewed. Principles of preparing diets for treating genetic disorders affecting metabolism, or patients requiring enteral or parenteral nutritional support will be discussed. The use of culinary principles to produce flavorful meals designed to treat chronic medical conditions, including obesity, diseases affecting the cardiovascular and renal systems, diabetes, inflammatory bowel diseases, and other medical conditions will be prepared.