School of Health and Service Professions

The School of Health and Service Professions houses the Department of Medical Laboratory Sciences and Department of Social Work and Communication Disorders. There are also two bachelor degrees offered under this school: the Bachelor of Science in Public Health and the Bachelor of Science in Nutrition Science. 

Bachelor of Science in Public Health - Description

The BS in Public Health degree provides a foundation for students wishing to obtain employment in a public health profession or continue their education with graduate studies in public health. This degree has two different concentration areas, which require 42 General Education credit hours, as well as the following 29-30 credits in the Public Health Field of Study

Public Health Educator Concentration

The Public Health Educator concentration will prepare students to provide health education, promote healthy lifestyles, prevent diseases, and enhance quality of life in communities. A strong foundation will be developed to understand distribution of health and illness in diverse populations, the relationship of social determinants to health and illness and disease risks among human populations.

The Public Health Educator curriculum focuses on interdisciplinary efforts to address the physical, social, behavioral, mental, and environmental health concerns of communities and populations at risk for disease and injury. Graduates will plan and evaluate health services in communities, coordinate the community efforts of government agencies, care systems and private organizations and serve as advocates of improved community wellness.

Pre-Graduate Public Health Concentration

Graduates of the Pre-Graduate Public Health program will be prepared to either enter employment as a Health Education specialist or other public health career or pursue a graduate education in public health.

For more information on the Public Health program, contact:

Subi Gandhi Ph.D., MPH
Associate Professor and Advisor
254-968-0578
gandhi@tarleton.edu

The Bachelor of Science in Public Health

Field of Study Courses
PBHL 1310Health and Society: An Introduction to Public Health3
PBHL 2310Introduction to Epidemiology3
PBHL 2320Medical Ethics3
PBHL 3310Principles of Health Promotion and Education3
PBHL 3320Statistics for Health Care3
PBHL 4305 [WI] Issues and Trends in Health Care3
PBHL 4310 [WI] Introduction to Health Management and Policy3
PBHL 4320Public Health Policy3
PBHL 4350Pathophysiology for the Health Professionals3
Other Required Courses
General Education Requirements42
BIOL 2401 [shared] Anatomy and Physiology I 1
BIOL 2402 [shared] Anatomy & Physiology II 1
COMM 2302 [shared] Business and Professional Speaking 2
ENGL 1301 [shared] [WI] Composition I 2
ENGL 1302 [shared] [WI] Composition II 2
Social and Behavioral Science Elective
Introductory Sociology 3
General Psychology 3
Total Hours69
Additional Required Courses for Concentrations
Public Health Educator
MKTG 3312Marketing3
MGMT 3302Human Resource Management3
HPTC 3350Microbiology for Allied Health Professionals3
HPTC 4349Pharmacology for the Allied Health Professionals3
HPTC 4304Health Care Management3
KINE 1301Foundations of Kinesiology3
HECO 1322Nutrition and Diet Therapy3
PSYC 3303Educational Psychology3
CHFS 3300Child Development: Theory, Research, and Practice3
CHFS 4356 [WI] Research Methods in Human Sciences3
SOCI 3304Medical Sociology3
SOCI 4314Medical and Health Care Policy3
COMM 2311News Gathering & Writing I3
COMM 3311 [WI] Feature Writing3
Choose from one of the following electives:3
Web Development
Digital Video Production
Professional Writing
Choose from one of the following CHFS electives:3
Preprofessional Development
Child and Youth Guidance
Family Financial Management
Human Intimacy
Policies and Ethical Standards
PBHL 4085Seminar and Internship in Public Health3
Total Hours51
Pre-Graduate Public Health
CHEM 1311
& CHEM 1111		College Chemistry I (Lecture)
and College Chemistry I (Laboratory)		4
CHEM 1312
& CHEM 1112		College Chemistry II (Lecture)
and College Chemistry II (Laboratory)		4
MATH 1314 [shared] College Algebra
MATH 1342Elementary Statistical Methods3
BIOL 3407Microbiology4
MGMT 3302Human Resource Management3
CHFS 3300Child Development: Theory, Research, and Practice3
CHFS 4356 [WI] Research Methods in Human Sciences3
PSYC 2301General Psychology3
PSYC 3303Educational Psychology3
PSYC 3350Personality3
Select from the following Electives:3
Introduction to Clinical Immunology
Genetics
Introduction to Virology
Pathogenic Microbiology
Select two from the following Communications Electives:6
News Gathering & Writing I
Interpersonal Communication
Digital Video Production
Communication Law
Persuasion
Public Relations
Intercultural Communication
Environmental Communication
Organizational Communication
Select from the following Sociology Electives:3
Medical Sociology
Medical and Health Care Policy
Choose from one of the CHFS Electives:3
Preprofessional Development
Child and Youth Guidance
Family Financial Management
Human Intimacy
Policies and Ethical Standards
PBHL 4085Seminar and Internship in Public Health3
Total Hours51
Nutrition Science
NUTR 1307Concepts in Food and Nutrition3
NUTR 1316Principles of Food Preparation3
HECO 1322Nutrition and Diet Therapy3
FDSC 3304Food Processing3
NUTR 3321Life Cycle Nutrition3
NUTR 3325Advanced Meal Management 3
NUTR 3339 [WI] Introduction to Medical Nutrition Therapy3
NUTR 4335Food and Culture3
NUTR 4305Food Service Management3
CHEM 1311
& CHEM 1111		College Chemistry I (Lecture)
and College Chemistry I (Laboratory)		4
CHEM 1312
& CHEM 1112		College Chemistry II (Lecture)
and College Chemistry II (Laboratory)		4
CHEM 2323Organic Chemistry I 3
CHEM 2123Organic Chemistry I Laboratory1
CHEM 4374Biochemistry I3
BIOL 3407Microbiology4
MATH 1314 [shared] College Algebra
MATH 1342Elementary Statistical Methods3
PBHL 4285Seminar in Nutrition Science 2
Total Hours51
1

Students in all concentrations are required to take this course as the general education requirement in Life and Physical Sciences

2

Only students in tracks PHEB and PBPH are required to take this general education requirement. NUSC students can choose from approved list. 

3

Students in PHEB and PBPH must take SOCI 1301 as their Social and Behavioral Science Elective. Students in NUSC must take PSYC 2301 as their Social and Behavioral Science Elective.  

The Minor in Public Health

The minor in Public Health provides a foundation for students wishing to augment their health-related degree or profession. Graduates with the Public Health minor will have a better understanding of issues in community health, giving them a more well-rounded preparation for their careers.

Minor in Public Health

Required Courses
Students must take PBHL 1310 first
PBHL 1310Health and Society: An Introduction to Public Health3
PBHL 4305 [WI] Issues and Trends in Health Care3
PBHL 3310Principles of Health Promotion and Education3
PBHL 2320Medical Ethics3
PBHL 2310Introduction to Epidemiology3
Choose one of the following courses:3
Biotechnology and Bioethics
Pathophysiology for the Health Professionals
Statistics for Health Care
Introduction to Health Management and Policy
Public Health Policy
Total Hours18

Bachelor of Science in Nutrition Science - Description

The Bachelor of Science in Nutrition Science prepares graduates for a career in health care or community nutrition education and emphasizes:

  • Health, wellness, and life style habits related to food choices
  • Nutrients required by the body, their food source, functions, deficiencies and toxicities
  • Evidence-based medical nutrition therapy practices for disease prevention and treatment

This degree has two different concentration areas requiring 42 general credit hours and a 41-hour required program core. 

Dietetics Concentration

The Dietetics concentration is an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited Nutrition and Dietetics Didactic Program (DPD) program as part of a Consortium at Stephen F. Austin State University. This program prepares highly qualified graduates for supervised practice leading to eligibility for the CDR credentialing exam to become registered dietitian nutritionists (RDN). Dietetics track graduates will receive a verification statement at the end of the program indicating that they have met the requirements to apply for dietetic internship in preparation to become a RDN.

Food and Nutrition Concentration

The Food and Nutrition concentration incorporates food, nutrition, life science, public health, social science and social work courses to equip students with the knowledge and skills needed to educate a diverse population in the area of health and wellness. This track also provides a pathway for pre-nursing and pre-health students a way to complete a degree and enter a career in nutrition and health promotion in a timely manner.

For more information on the Nutrition Science program, contact:

Bailee Sawyer, Ph.D., RDN, LD
NS Program Director and Assistant Professor
1333 W. Washington
Stephenville, Texas 76402
(254) 968-0577
bsawyer@tarleton.edu

Nutrition Science

Field of Study Courses
NUTR 1307Concepts in Food and Nutrition3
HECO 1322Nutrition and Diet Therapy3
NUTR 1316Principles of Food Preparation3
FDSC 3304Food Processing3
NUTR 3321Life Cycle Nutrition3
NUTR 3325Advanced Meal Management 3
NUTR 3339 [WI] Introduction to Medical Nutrition Therapy3
NUTR 4335Food and Culture3
ANSC 4314Food Quality Assurance3
Microbiology4
Microbiology for Non-Science Majors
Microbiology
Chemistry4
Fundamentals of Chemistry
College Chemistry I (Lecture)
and College Chemistry I (Laboratory)
PBHL 3310Principles of Health Promotion and Education3
PBHL 4305 [WI] Issues and Trends in Health Care3
Other Required Courses
General Education Requirements 142
BIOL 2401 [shared] Anatomy and Physiology I
BIOL 2402 [shared] Anatomy & Physiology II
PSYC 2301 [shared] General Psychology
Total Hours83
Additional Required Courses for Concentrations
Dietetics Track
NUTR 4305Food Service Management3
NUTR 4309Community Nutrition3
NUTR 4325Nutrition Counseling3
NUTR 4339Advanced Nutrition 3
NUTR 4349Medical Nutrition Therapy I3
NUTR 4379Medical Nutrition Therapy II3
MATH 1342Elementary Statistical Methods3
CHEM 1312
& CHEM 1112		College Chemistry II (Lecture)
and College Chemistry II (Laboratory)		4
CHEM 2323Organic Chemistry I 3
CHEM 2123Organic Chemistry I Laboratory1
CHEM 4374Biochemistry I3
PBHL 2320Medical Ethics3
NUTR 4080Seminar in Nutrition Science2
Total Hours37
Food and Nutrition Track
Approved Electives12
Advanced Nutrition Electives6
PBHL 4310 [WI] Introduction to Health Management and Policy3
PSYC 3303Educational Psychology3
PSYC 3307The Human Lifespan3
SOCW 3303Social Work with Diverse Populations3
SOCW 4313Human Rights3
NUTR 4080Seminar in Nutrition Science4
Total Hours37
1

Students enrolled in the Dietetics Track concentration are required to take MATH 1314- College Algebra to fulfill general education Mathematics requirement. Students enrolled in the Food and Nutrition Track concentration can take any general education Mathematics course. 

Academic Advising Guides

Academic Advising Guides area available at the following website:

https://web.tarleton.edu/majorinfo/

Food Science Courses

FDSC 1307. Concepts and Controversies in Food Studies. 3 Credit Hours (Lecture: 3 Hours, Lab: 3 Hours).

Principles of food studies and exploration of the role food narratives and exposés play in the consumer’s perception of the current food supply. Foundation for understanding the connections among food production, ecology, ethics, cuisine, nutrition and health within the framework of sustainability. Can receive credit for either FDSC 1307 or WSES 1307.

FDSC 1316. Principles of Food Preparation. 3 Credit Hours (Lecture: 2 Hours, Lab: 3 Hours).

Study of food, food composition, and scientific principles involved in food preparation. Can receive credit for either FDSC 1316 or NUTR 1316.

FDSC 3304. Food Processing. 3 Credit Hours (Lecture: 2 Hours, Lab: 3 Hours).

The world food supply, trends and traditions in diet and food sanitation, safety, security, and biotechnology, and impact of processing on diet quality. Lab fee: $2.

FDSC 3325. Advanced Meal Management. 3 Credit Hours (Lecture: 2 Hours, Lab: 3 Hours).

Fundamentals of nutrition and food preparation in all types of meal service. Special emphasis is on time and money management. Credit will be given for only one of the following: WSES 3325, FDSC 3325, or NUTR 3325.

FDSC 4335. Food and Culture. 3 Credit Hours (Lecture: 2 Hours, Lab: 3 Hours).

A study of the food beliefs and practices of the major ethnic and religious groups in the U. S. and the nutritional implications of these food practices, a cultural analysis of American food trends; ethnic issues and dietary changes; and research methods in food habits. Credit will only be given for WSES 4335 or FDSC 4335.

FDSC 4407. Fermentation and Brewing. 4 Credit Hours (Lecture: 3 Hours, Lab: 3 Hours).

History of food safety, sanitation, fermentation, fermented foods, beer brewing, wine and cheese making, along with an introduction to industry organization; from commodities production, to processing, distribution, marketing, and sales. Hands-on instruction in small-scale brewing. Combines elements of science (chemistry, biology, and physics), economics, food preparation, aesthetics, preferences, and taste. Modest cost of field trips will be borne by the student. Credit will not be given for both WSES 4407 and FDSC 4407. Prerequisites: 8 hrs BIOL and 8 hrs CHEM; must be 21 years or age or older on the first class day to enroll in course.

FDSC 4408. Sustainable Food Systems. 4 Credit Hours (Lecture: 3 Hours, Lab: 3 Hours).

Issues surrounding food production and the environmental and social impact of current food production systems. Emerging trends to increase the sustainability of food production, distribution, and consumption. Includes a laboratory field component and will require some field work outside normal class times. Credit will not be given for both WSES 4408 and FDSC 4408.

Nutrition Courses

NUTR 1307. Concepts in Food and Nutrition. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Principles of food studies and exploration of the role food narratives and exposés play in the consumer’s perception of the current food supply. Foundation for understanding the connections among food production, ecology, ethics, cuisine, nutrition and health within the framework of sustainability.

NUTR 1316. Principles of Food Preparation. 3 Credit Hours (Lecture: 2 Hours, Lab: 3 Hours).

Study of food, food composition, and scientific principles involved in food preparation. Can receive credit for either NUTR 1316 or FDSC 1316.

NUTR 3321. Life Cycle Nutrition. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Explores in depth the contribution that diet and nutrition make to support growth and the development process throughout the life cycle. Examines the distinct set of nutritional priorities for each stage of the life cycle with a focus on health promotion and disease prevention as underlying lifetime goals. Prerequisite: WSES 1322 or HECO 1322.

NUTR 3325. Advanced Meal Management. 3 Credit Hours (Lecture: 2 Hours, Lab: 3 Hours).

Fundamentals of nutrition and food preparation in all types of meal service. Special emphasis is on time and money management. Credit will be given for only one of the following: WSES 3325, FDSC 3325, or NUTR 3325.

NUTR 3339. Introduction to Medical Nutrition Therapy. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours). [WI]

Physiological basis and application of medical nutrition therapy using the nutrition care process as related to specific health conditions. Medical terminology, nutrition assessment techniques and case studies. Prerequisite: HECO 1322.

NUTR 4080. Seminar in Nutrition Science. 2-4 Credit Hours (Lecture: 2 Hours, Lab: 4 Hours).

Comprehensive and integrated application of knowledge and skills acquired in the food and nutrition program in a practical setting. Designed to provide students with skills of synthesizing and presenting the results of lower-division work. Prerequisite: Approval of instructor.

NUTR 4305. Food Service Management. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Principles of management applied to food service systems including restaurants and institutions.

NUTR 4309. Community Nutrition. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Overview of techniques and procedures for collecting, recording, analyzing and interpreting data for nutritional assessment; program development and presentation techniques for application to individuals and community groups. Prerequisite: HECO 1322.

NUTR 4315. Medical Nutrition Therapy. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Physiological basis and application of medical nutrition therapy using the nutrition care process as related to specific health conditions. Medical terminology, nutrition assessment techniques and case studies. May receive credit for either WSES 4315 or NUTR 4315. Prerequisite: HECO 1322.

NUTR 4325. Nutrition Counseling. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Nutrition counseling and interventions in the nutrition care process; communication skills and application for prevention and treatment of nutrition-related disease states. Prerequisite: NUTR 4315.

NUTR 4339. Advanced Nutrition. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Metabolic processes that involve essential dietary components and methods of evaluating nutrition status. Prerequisites: NUTR 4315 and CHEM 4374 with minimum grade of C or instructor approval.

NUTR 4349. Medical Nutrition Therapy I. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Study of the physiological basis and application of medical nutrition therapy using the nutrition care process to nutrition support, metabolic stress, disorders of energy imbalance, hypertension, cardiovascular disease, and a variety of gastrointestinal disorders encountered in the clinical setting. Prerequisites: NUTR 4315, BIOL 2401 and 2402; MATH 1342 or PBHL 3320.

NUTR 4379. Medical Nutrition Therapy II. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Study of the physiological basis and application of medical nutrition therapy using the nutrition care process to diabetes, renal disease, liver disease, cancer, and HIV as encountered in the clinical setting. Prerequisite: NUTR 4349.

Public Health Courses

PBHL 1310. Health and Society: An Introduction to Public Health. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

An introduction to the structure of the United States health care system and major issues in the delivery of quality health care. The course focus is upon the interaction of individual, societal, and policy aspects of health care in a changing health care delivery system.

PBHL 2310. Introduction to Epidemiology. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

This course is designed to introduce the public health student to the methodology used to study incidence, prevalence and risk factors associated with human disease. Students will develop practical skills used in public health to design and interpret epidemiologic studies and an understanding of the application of evidence-based medicine to increase quality of medical care.

PBHL 2320. Medical Ethics. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

This course provides a foundation of ethical issues in both medical practice and public health administration. A foundation consisting of concepts from philosophy and political science will be provided in the context of both historical and current events.

PBHL 3310. Principles of Health Promotion and Education. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

An overview of the types of programs in the field of health education and health promotion and techniques utilized in a variety of community settings. Discussion includes social behavior in individual health decisions and the role of the educator to provide motivational tools that lead to healthy lifestyles. Ethical issues and measures of success in health interventions are also considered.

PBHL 3320. Statistics for Health Care. 3 Credit Hours (Lecture: 2 Hours, Lab: 3 Hours).

Practical applications of general principles of descriptive and inferential statistics used in health care research. Topics include statistical principles, descriptive statistics, regression analysis, study design, vital statistics and reportable diseases or conditions. Mastery of basic methods in statistical analysis will be enhanced by the utilization of statistical software. Prerequisite: PBHL 2310.

PBHL 4085. Seminar and Internship in Public Health. 1-4 Credit Hours (Lecture: 1-4 Hours, Lab: 0 Hours).

Comprehensive and integrated application of knowledge and skills acquired in the Public Health program in a practical setting. Success will depend upon the ability to demonstrate professional competence in public health practice. The 3 credit hour course is available for Public health Concentrations I and III and the 4 credit hour course is available for Concentration II only. The 2 hour course is available for Concentration IV only. Prerequisite: Approval of Program Director or major in Public Health.

PBHL 4285. Seminar in Nutrition Science. 2 Credit Hours (Lecture: 2 Hours, Lab: 0 Hours).

Comprehensive and integrated application of knowledge and skills acquired in the food and nutrition program in a practical setting. Designed to provide students with skills of synthesizing and presenting the results of lower-division work.

PBHL 4305. Issues and Trends in Health Care. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours). [WI]

This course is designed to explore and discuss concepts and issues that are pertinent to allied health care professionals including legal and regulatory issues, health service reform and cost containment, workforce development, and quality assurance practices. Credit for both HPTC 4305 and PBHL 4305 will not be awarded.

PBHL 4310. Introduction to Health Management and Policy. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours). [WI]

Examines the structure of health care systems and policies that impact health programs and financing of health services. Emphasis is placed upon planning and management issues in various health care delivery organizations.

PBHL 4320. Public Health Policy. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Introduction to laws and regulations governing health care professionals and medical institutions. Class discussions examine the balance between individual rights and health care providers’ activities with public health powers and community health needs. The course includes bioethical principles underlying public health and health care practice.

PBHL 4350. Pathophysiology for the Health Professionals. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

This course will focus on presentation of interrelationships between normal body functioning and the physiologic changes that participate in disease production, and occur as a result of disease. Emphasis on major disorders and other selected disorders provides a concise, easy-to-understand introduction to the fundamentals.

PBHL 4385. Seminar in Community Health Education. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Comprehensive and integrated application of knowledge and skills acquired in the Public Health program in a practical setting. Success will depend upon the ability to demonstrate professional competence in public health practice. Prerequisite: Approval of Program Director or major in Public Health.

PBHL 4485. Seminar in Pre-Graduate Public Health. 4 Credit Hours (Lecture: 4 Hours, Lab: 0 Hours).

Comprehensive and integrated application of knowledge and skills acquired in the Public Health program in a practical setting. Success will depend upon the ability to demonstrate professional competence in public health practice. Prerequisite: Approval of Program Director or major in Public Health.

Dr. Matt Laurent
Interim Dean - School of Health & Service Professions
254-918-7674
laurent@tarleton.edu

Subi Gandhi, Ph.D., MS
Associate Professor
254.968.0578
gandhi@tarleton.edu

Paula McKeehan, MS, RDN, LD
Assistant Professor of Nutrition Science
254.968.9195
pmckeehan@tarleton.edu

Bailee Sawyer, Ph.D., RDN, LD
Assistant Professor and Nutrition Science Program Director
On-Campus: 7114 Off-Campus: (254)968-0577
bsawyer@tarleton.edu