Health Sciences Program

This interdisciplinary degree program is designed to provide students with career opportunities as entry-level health profession practitioners in a variety of health care fields. The coursework for this degree will also fulfill the standard natural, behavioral, and social science pre-requisites for entry into graduate professional health care programs such as physical therapy, occupational therapy, physician assistant, nursing and public health. The program aims to foster an understanding of the biological, psychological and social bases of health, and requires students to engage in individual scholarship or team research of an interdisciplinary nature. The Chapman bachelor of health sciences program distinguishes itself by providing students the opportunity to complement the science courses designated as pre-requisites for health care professional programs with expertise in health psychology, health communication, and medical sociology and ethics to prepare them for careers in a variety of health care professions.

Students may either pursue a general track or opt for a health communication area of study. The general track prepares students for entry-level careers in health sciences and for a variety of graduate health sciences programs including Chapman's doctor of physical therapy program.

The health communication area of study provides students with more in-depth knowledge in health and risk communication theory, research and applications. Upon graduation, students may continue their studies and complete Chapman's master of science in health communication degree on a fast track with approximately one year of full-time studies by completing 30 graduate credit hours as required by the degree program provided they meet the admission requirements for the graduate degree.

Bachelor of Science in Health Sciences

This interdisciplinary degree program is designed to provide students with career opportunities as entry-level health profession practitioners in a variety of health care fields. The coursework for this degree will also fulfill the standard natural, behavioral, and social science pre-requisites for entry into graduate professional health care programs such as physical therapy, occupational therapy, physician assistant, nursing and public health. The program aims to foster an understanding of the biological, psychological and social bases of health, and requires students to engage in individual scholarship or team research of an interdisciplinary nature. The Chapman bachelor of health sciences program distinguishes itself by providing students the opportunity to complement the science courses designated as pre-requisites for health care professional programs with expertise in health psychology, health communication, and medical sociology and ethics to prepare them for careers in a variety of health care professions.

Students may either pursue a general track or opt for a health communication area of study. The general track prepares students for entry-level careers in health sciences and for a variety of graduate health sciences programs including Chapman's doctor of physical therapy program.

The health communication area of study provides students with more in-depth knowledge in health and risk communication theory, research and applications. Upon graduation, students may continue their studies and complete Chapman's master of science in health communication degree on a fast track with approximately one year of full-time studies by completing 30 graduate credit hours as required by the degree program provided they meet the admission requirements for the graduate degree.

Major Requirements

All students must successfully complete at least 79 credits of multidisciplinary coursework. This includes 54 credits of core courses, 12 credits of electives, and 13 credits of science requirements and prerequisites. Students in the general track may choose any of the listed electives. Students in the health communication area of study must choose 9 credits of the listed communication studies electives and 3 credits of electives from other disciplines. Students opting for the health communication area of study may complete up to 9 credits of master of science in health communication graduate coursework in their senior year provided they meet the admission requirements for the graduate degree (See Enrolling in Graduate Courses in this catalog). All courses in the major must be taken for a letter grade and passed with a "C" or higher.

core courses (54 credits)

sciences (32 credits)

behavioral and social sciences (16 credits)

health sciences seminars (6 credits)

science requirements/prerequisites (13 credits)

electives (12 credits)

Suggested Four-Year Plan

freshman year

fall (10 credits)

spring (11 credits)

sophomore year

fall (11 credits)

spring (12 credits)

junior year

fall (13 credits)

spring (13 credits)

senior year

fall (3 credits)

spring (6 credits)

Course Descriptions – Health Communication

HCOM 310 Health Risk and Crisis Communication

Prerequisites, PSY 203, 204, or equivalent. Risk communication is studying discourse about physical hazards, while crisis communication may, but does not have to concern physical hazards. In this class, risk communication deals with communication about physical hazards such as tornadoes, toxic chemicals, and so forth. The crisis communication component of this course will focus on effective and ineffective ways of communicating about physical hazards (e.g., Hurricane Katrina), rather than reputation or financial matters. (Offered spring semester.) 3 credits.

Course Objectives:

1. Students will learn how to effectively communicate with the public about risk and safety from multi-disciplinary perspectives.
2. Students will apply critical thinking and analytical skills as they argue a position and solution in the implementation of a current health risk/crisis issue.
3. Students will work collaboratively on a project in small teams that will reflect an interdisciplinary approach to thinking about, analysis of, and proposed resolution to a current health risk/crisis problem.
4. Each student will prepare a 15-20 page research report. This report may focus on aspects of the project that are of particular interest to the student.
5. Students will present the findings of their research project.

HCOM 382 Health Communication Campaigns

Prerequisites, PSY 203, 204, or equivalent. Explores use of communication campaigns to promote health and reduce health risks. We will examine the way health communication campaigns are designed, implemented, and evaluated, describing the critical role of communication research throughout the campaign process. The course cuts across multiple levels of communication, different communication channels, and the use of diverse communication media and technologies. (Offered fall semester.) 3 credits.

Course Objectives:

1. Students will examine the way current health campaigns are designed, implemented, and evaluated from multi-disciplinary perspectives.
2. Students will apply critical thinking and analytical skills as they argue a position and solution in the implementation of a current health campaign.
3. Students will work collaboratively on a project in small teams that will reflect an interdisciplinary approach to thinking about, analysis of, and proposed resolution to a current health care problem.
4. Each student will prepare a 15-20 page research report on the health intervention project and corresponding campaign product. This report may focus on aspects of the project that are of particular interest to the student.
5. Students will present the findings of their health intervention project.

HCOM 384 Health Communication and Aging

Prerequisites, PSY 203, 204, or equivalent. This course aims to provide a broad overview of the ways in which communicating about health affects, and is affected by, the aging process. This course presents research findings regarding communication, aging and health and examines the implications of these research findings in the day-to-day lives of individuals, relational partners, health care providers, and society at-large in order to develop a deeper understanding of how various communicative processes may impact our health in positive and negative ways as we age. (Offered fall semester.) 3 credits.

Course Objectives:

1. Students will examine the ways in which communicating about health affects, and is affected by, the aging process.
2. Students will apply critical thinking and analytical skills as they argue a position and solution in the implementation of a current health communication issue that impacts older adults.
3. Students will work collaboratively on a project in small teams that will reflect an interdisciplinary approach to thinking about, analysis of, and proposed resolution to a current health communication and aging problem.
4. Each student will prepare a 15-20 page research report. This report may focus on aspects of the project that are of particular interest to the student.
5. Students will present the findings of their research project.

HCOM 388 Nonverbal Communication in Health Care Environments

Prerequisites, PSY 203, 204, or equivalent. Nonverbal communication is the study of nonverbal cues in terms of observing, interpreting, responding appropriately to, and sending nonverbal messages to convey meaning. This course takes a cognitive behavioral approach to investigating nonverbal communication in health care environments. (Offered fall semester.) 3 credits.

Course Objectives:

1. Students will examine how nonverbal communication functions in health care environments.
2. Students will apply critical thinking and analytical skills as they argue a position and solution in the implementation of a current nonverbal communication issue in the health care setting.
3. Students will work collaboratively on a project in small teams that will reflect an interdisciplinary approach to thinking about, analysis of, and proposed resolution to a current nonverbal communication issue impacting the health care environment.
4. Each student will prepare a 15-20 page research report. This report may focus on aspects of the project that are of particular interest to the student.
5. Students will present the findings of their research project.

HCOM 412 International Public Relations and Health Risk

Prerequisites, PSY 203, 204, or equivalent. This course provides a survey of international public relations with a focus on three areas: (a) applied knowledge for actual international practice, (b) relevant theory and (c) ethical issues. (Offered spring semester.) 3 credits.

Course Objectives:

1. Students will examine the way current international strategic communication campaigns are designed, implemented, and evaluated from multi-disciplinary perspectives.
2. Students will apply critical thinking and analytical skills as they argue a position and solution in the implementation of a current campaign from an international/global perspective.
3. Students will work collaboratively on a project in small teams that will reflect an interdisciplinary approach to thinking about, analysis of, and proposed resolution to a current international strategic communication problem.
4. Each student will prepare a 15-20 page research report on the international strategic communication intervention project and corresponding campaign product. This report may focus on aspects of the project that are of particular interest to the student.
5. Students will present the findings of their intervention project.

HCOM 482 Health Communication

Prerequisites, COM 195, or PSY 203, or equivalent, or consent of instructor. This is a survey course exposing the student to principles that hold particular importance to health communication and campaigns. The emphasis will be on both seminal and recent research trends, with specific attention directed toward relevant research designs and methodologies. As part of the exploration of contextual topics, types of health campaigns will be examined, and students will have an opportunity to participate in an active and ongoing campaign. (Offered fall semester.) 3 credits.

Course Objectives:

1. To discover how people perceive health and disease in order to develop more effective health interventions.
2. To understand how one perceives and experiences a health problem.
3. To develop a sensitivity to the influence of one's language and cultural biases in response to a health problem.
4. To gain experience teaching and leading discussions on health and disease topics.
5. To become an expert in at least one specialized culture's health and disease beliefs.
6. To gain experience in conducting a literature review, conducting and analyzing an audience analysis, and developing effective intervention messages for specialized populations.

Course Descriptions – Health Sciences

HESC 357 Seminar in Multidisciplinary Perspectives on Health Sciences

Prerequisites, junior standing and successful completion (grade of C or higher) of all 100 and 200-level health science required courses. Students examine a current issue in health sciences and health care from a variety of different disciplinary perspectives. For instance, students may explore the topic of cancer from a biological, biochemical, and physiological perspective and also consider the social, psychological, and ethical ramifications of cancer. In addition, students will explore the health communication aspects of cancer both in terms of individual cancer patients but also in terms of health risk for the entire population. (Offered fall semester.) 3 credits.

Course Objectives:

1. Students will examine and understand a current health care issue from multi-disciplinary perspectives.
2. Students will learn to apply an interdisciplinary approach to thinking about, analysis of, and proposed resolution to a current health care problem.
3. Students will apply critical thinking and analytical skills as they argue a position and solution to a current health care problem.

HESC 497 Capstone Project in the Health Sciences

Prerequisites, senior standing and successful completion (grade of C or higher) of all health science core courses. Capstone course for Health Science majors. Students examine a current issue in health care from multiple perspectives. The issue examined will be negotiated between the students and the course instructors and should be partially dictated by students' career goals. Students will work collaboratively in small teams, or in some instances individually, to address a major issue in the field of health sciences or health care that should also include considerations and contributions from the areas of science, communications, psychology, sociology, or ethics. Each student will submit an individually prepared report on the capstone project. In addition, the student or group of students will also make a formal presentation of their finding to the entire class. Lecture. (Offered spring semester.) 3 credits.

Course Objectives:

1. Students will understand a current health care issue from multi-disciplinary perspectives.
2. Students will apply critical thinking and analytical skills as they argue a position and solution to a current health care problem.
3. Students will work collaboratively on a project in small teams that will reflect an interdisciplinary approach to thinking about, analysis of, and proposed resolution to a current health care problem.
4. Each student will prepare individually a 20-30-page report on the capstone project. This report may focus on aspects of the project that are of particular interest to the student.
5. Students will present the findings of their capstone project to two different audiences, experts in the field and the general public.

Minor in Nutrition

The minor in nutrition requires at least 18 credits of which at least 9 must be upper–division.

prerequisites (8 credits)

required courses (9 credits)

electives (9 credits)

Course Descriptions – Food Science and Nutrition

FSN 120 Introduction to Food Science and Nutrition

An overview of the interactions among basic disciplines of science and technology which are integrated into the development of more wholesome, stable, and nutritious food products. General principles are stressed using examples which demonstrate the progression of raw agricultural commodities through the integrated technologies which result in commercial food products. (Offered every semester.) 3 credits.

Course Objectives:

1. Identify major nutrients, their sources and functions in the body.
2. Understand the complex nature of food and its chemical components.
3. Recognize the factors affecting the safety of our food supply.
4. Comprehend the issues of our world food crisis.
5. Understand the scientific principles that are the backbone of crucial food technologies, such as, refrigeration, pasteurization, freeze drying, etc.
6. Critically evaluate the potential role of biotechnology in increasing the food supply.
7. Apply the scientific method to a food research problem, develop a testable hypothesis based upon observation and existing information, conduct experiments, compile and analyze data, deduce meaning, and draw conclusions.

FSN 200 Human Nutrition

Introduce students to basic concepts in nutrition such as nutrients, nutrient sources, and metabolism. Human nutritional requirements during various stages of life as well as their connection to various diseases will be explored. Discussions will center on facts and fictions about diets, "health foods," and food labeling. (Offered every semester.) 3 credits.

Course Objectives:

1. Identify major nutrients, their sources and functions in the body.
2. Understand the roles of vitamins and minerals in the human body.
3. Comprehend the relationships between nutrients and metabolic processes.
4. Critically evaluate nutrition claims.
5. Appreciate the influence of nutrition on human performance.
6. Recognize changing nutritional need during the life cycle.

FSN 201 International Nutrition: The World Food Crisis

Contemporary nutritional issues affecting the world. Social, cultural, political, economic, and scientific aspects of world food problems are examined. Nutritional deficiencies affecting various world regions and the role of international agencies are covered. Students learn about food production and food supplementation programs, and examine possible solutions and the future. Lecture. (Offered every year.) 3 credits.

Course Objectives:

1. To provide the students with a general review of the world food problem and its different aspects.
2. An informative course for students from all majors and of special interest to those planning international areas of study.
3. Understand the nature of the world food problem and the effects of natural resources, disasters, religion, politics, and cultural norms.
4. Recognize the nutritional status of various population groups.
5. Evaluate food production/population growth interactions and their meanings and the different.
6. points of view guiding world population growth control programs.
7. Explore the factors involved in world food policies.
8. Understand the concepts and benefits of food supplementation, fortification, and enrichment and the roles that industrialized countries play in world food policies.

FSN 210 Food Industry Study Tour

Prerequisite, consent of instructor. A study tour of Southern California food processors and allied industries to develop a more thorough understanding of how basic food technology principles are applied to the manufacture of commercial food products. Lecture, laboratory. (Offered interterm and summer.) 3 credits.

Course Objectives:

1. To provide students with a first-hand opportunity to observe commercial food industry operations.
2. To observe the manufacturing steps certain foods go through prior to being placed on the supermarket shelf.
3. To learn the function of some of the various "unit operations" a food is subjected to during the manufacturing process.
4. To evaluate the role of the food processor in supplying the needs of consumers.

FSN 312 Sensory Evaluation of Foods

Prerequisites, FSN 120, MATH 203. Students learn the principles and methodology involved in the sensory testing of food products. Lecture. (Offered spring semester, alternate years.) 3 credits.

Course Objectives:

1. To explore the development of a new product from concept to final product, including the interrelationships required between the technical and business aspects of a product.
2. Areas to be considered include concept generation, market research testing, prototype development, economics, pilot plant and production scale-up, shelf life evaluation, packaging requirements, labeling, and preparation of product and ingredient specifications.

FSN 315 Food Ingredients

Prerequisite, FSN 120. Students evaluate food supplements, preservatives, and other additives designed to improve the acceptability, stability, and nutritional properties of processed food products. Practical aspects of improving existing products and formulating new food products are emphasized. Lecture. (Offered spring semester.) 3 credits.

Course Objectives:

The purpose of this course is to enable the student to determine:

1. The regulatory status of any food ingredient including methods of safety evaluation.
2. The functions of most or all food ingredients listed on the ingredient labels of most products.
3. Alternative ingredient choices for food products.
4. The likely changes in ingredients if a product were processed in a different manner.
5. The contributions and limitations of food additives in our food supply.

FSN 338 Nutrition and Human Performance

Prerequisite, FSN 200. Designed to provide an in–depth view of nutrition, metabolism, and human performance. Ergogenic aids, blood doping, nutritional needs of the athlete are emphasized. The methodologies and current topics in nutrition and human performance are evaluated. Mechanisms of nutrition are presented to better understand the cause-and-effect relationships of human nutrition. Lecture. (Offered alternate years.) 3 credits.

Course Objectives:

1. Integrate the principles of nutrition to the practice of exercise and health.
2. Trace the physiological process of nutrients from their food sources through digestion, absorption and metabolism as related to energy production for physical performance.
3. Recognize the role of nutrients in the production of energy for performance.
4. Evaluate and compare diets for nutritional adequacy.
5. Recognize the characteristics and consequences of eating habits and eating disorders.
6. Recognize the anecdotal and scientific basis of ergogenic aids.
7. Recognize the characteristics of quackery as a factor in the practice of exercise and their implications in physical performance.

FSN 339 Lifecycle and Clinical Nutrition

Prerequisite, FSN 200. The human body has different nutrient requirements at different times during the life cycle and when in a disease state. Students explore the physiological changes, adaptations, and stresses that affect nutritional status and explain the influence of dietary practices in maximum growth, maintenance, and health. Nutrition counseling and diet analyses are included. Lecture. (Offered alternate years.) 3 credits.

Course Objectives:

1. Expand basic nutrition knowledge for application to specific physiological conditions.
2. Identify different stages in the life cycle and the appropriate dietary adjustments for each stage.
3. Define the biology and chemistry underlying a dietary recommendation.
4. Analyze and compare diets for adequacy and optimization.
5. Recognize the role of nutrition in certain disease states.
6. Interview and counsel healthy individuals regarding diet.

FSN 380 Management and Marketing Fundamentals for Food Scientists

An introductory course in the fundamentals of management and marketing designed for food science majors who have no academic background in these areas. The objectives include the accelerated learning of introductory management theory and a survey of basic marketing structures and functions as they apply to the food industry. Lecture. (Offered fall semester, alternate years.) 3 credits.

FSN 401 Food Chemistry

Prerequisites, FSN 120, CHEM 330. Students study the chemistry of proteins, lipids, enzymes, carbohydrates, etc. as they relate to the composition, preservation, processing, stability, flavor, and nutritional characteristics of foods. Lecture. (Offered alternate years.) 3 credits.

FSN 402 Food Chemistry Laboratory

Corequisite, FSN 401. A laboratory study of the chemistry of proteins, lipids, enzymes, carbohydrates, etc. as they relate to the composition, preservation, processing, stability, flavor, and nutritional characteristics of food. Laboratory. (Offered alternate years.) 1 credit.

FSN 403 Government Regulation of Foods

Prerequisite, FSN 120 or consent of instructor. An examination of the rules and regulations of various governmental agencies with regard to the processing, packaging, labeling, and marketing of food products. Lecture. (Offered alternate years.) 3 credits.

Course Objectives:

1. To introduce and give the students an understanding of current U.S. food laws and regulations.
2. Above all, to develop their ability to locate, especially the regulations in the Code of Federal Regulations and on the internet.
3. To provide opportunities for both verbal presentations and written term papers.

FSN 405 Quality Control and Assurance

Prerequisite, FSN 120, or consent of instructor. Students apply physical, chemical, microbiological, organoleptic, and statistical methods to the evaluation of critical properties (e.g., color, flavor, texture, nutrients, stability, and safety) of ingredients and commercial food products. Lecture. (Offered alternate years.) 3 credits.

Course Objective:

1. To provide an overview of total quality management systems, i.e. policies, procedures, documentation, quality design, regulatory requirements, basic requirements for quality control programs, process and equipment selection, ingredient selection, analytical techniques- objective and subjective, data analysis, program management, and quality maintenance.

FSN 411 Food Analysis

Designed to acquaint the students with the principles and application of physical and chemical methods for the separation, characterization, and quantitative analysis of food constituents. (Offered every third semester.) 4 credits.

Course Objectives:

1. To introduce the students to the theory and application of physical and chemical methods for laboratory analysis of food products and food constituents.
2. Methods for proximate analysis of foods, color, vitamins, and tests for functional properties of food ingredients will be examined.

FSN 420 Food Processing and Preservation

Prerequisite, FSN 120. A study of microbiology and biochemistry of food spoilage, engineering techniques of food processing and preservation, and food plant sanitation; representative methods of food processing and preservation. Lecture, laboratory. (Offered spring semester, alternate years.) 4 credits.

FSN 430 Food Microbiology

Prerequisite, BIOL 417. A study of the microorganisms specifically related to the fermentation, preservation, stability, safety, and flavor of foods. Lecture, laboratory. (Offered alternate years.) 4 credits.

FSN 431 Special Topics in Nutrition

Current issues in the field of nutrition. Previous topics have included concepts and controversy: eating disorders, cultural aspects of food: nutrient interactions, effects of processing on food. (Offered as needed.) 3 credits.

Course Objectives:

1. Many aspects of nutrition are interdisciplinary in nature and application.
2. Special topics address the needs of other academic disciplines by integrating the most current nutrition data with established and investigative behavioral, social, psychological, chemical, and biological models.

FSN 440 Food Engineering

Prerequisite, FSN 120. Students study engineering concepts and unit operations as applied to food processing. Includes discussion of conveying and washing of foods, fluid flow, evaporation, drying, extraction, mixing, freezing, distillation, and filtration. Two hours of lecture and three hours of lab per week. (Offered alternate years.) 3 credits.

Course Objectives:

1. To introduce students to the concepts and principles of food engineering.
2. To apply quantitative skills they have learned in previous courses to food processing.
3. To study unit operations as they apply to the conversion of raw material into finished food products.
4. To develop critical thinking and problem solving skills related to mass and heat transfer.
5. To develop computer skills to solve problems.

FSN 443 Medical Nutrition Therapy

Prerequisite, FSN 200. This course is designed to increase the students' knowledge of the pathophysiology of various disease states. Principles of dietary management as a preventative and therapeutic tool in health care will be emphasized during various physiologic changes such as disease, metabolic alterations and stress. Students will learn how to modify the normal diet for the prevention and treatment of diseases. (Offered alternate years.) 3 credits.

Course Objectives:

1. Identify basic medical terminology related to special disease and body conditions.
2. Understand the etiology, symptoms, and pathophysiology of selected diseases which have nutrition related causes and those for which nutrition intervention is important.
3. List the components involved in the nutritional assessment protocol.
4. Plan modifications of the normal diet in regard to specific body conditions or diseases.
5. Define the psychological factors involved in planning, preparing and serving food to the sick.
6. Develop nutrition care plans.
7. Describe the various hospital routines related to planning and preparing modified diets, tube feedings and test diets.
8. Identify adaptive feeding equipment and its purpose.

FSN 490 Independent Internship

Prerequisite, consent of instructor. Appropriate work experience without pay. Ten hours per week for three credits. P/NP. May be repeatable for credit. (Offered every semester.) 1–3 credits.

FSN 494 Food Product Development

Prerequisite, senior standing, or consent of instructor. Students incorporate the principles taught in the food science and nutrition core courses and apply them to the theoretical and practical considerations of commercial food product development. Teams of students complete real food product development projects solicited from the food industry. (Offered fall semester, alternate years.) 3 credits.

Course Objectives:

1. To expose students to the development process in a realistic environment, using real tools to solve real problems.
2. To enable students to effectively define target markets.
3. To explore the development of a new product form concept to final product, including the interrelationships required between the technical and business aspects of a product. Areas to be considered include concept generation, market research testing, prototype development, economics, pilot plant and production scale-up, shelf life evaluation, packaging requirement, labeling and preparation of product and ingredient specification.
4. To enable the students to meet with ingredient and equipment vendors and manufacturing representatives to make cost comparisons.
5. To utilize food technology software to: build nutrient profiles, develop prototype formulas, scale-up formulas for commercial production.
6. Calculate product costing.
7. Generate nutrition labeling.

FSN 499 Individual Study

Prerequisite, consent of instructor. Selected undergraduate research projects involving either literature studies or laboratory research which develops new information, correlations, concepts or data. Topics or projects are chosen after discussions between student and instructor who agree upon objective and scope. May be repeated for credit. (Offered every semester.) 1-3 credits.

Course Description – Science

SCI 100 Foundations of Science

This course, intended for the non–science major, addresses key concepts in physical and biological sciences. Students will learn fundamental laws of science, science methodology, and sufficient science content to enhance their ability to evaluate arguments surrounding current science issues. This course will help students understand the impact of science on society. Lecture. (Offered every semester.) 3 credits.

Post-Baccalaureate Pre-Health Professions Certificate

Admission Requirements

Applicants must have graduated from an accredited institution of higher learning with a baccalaureate or higher degree and a final GPA of 3.200 or above. Applicants are also required to submit an application form, a personal statement, two letters of recommendation, and a non-refundable application fee. Finally, selected applicants will be scheduled for an interview with the Program Coordinator. Admission is competitive and a limited number of students are admitted in the fall and spring.

Curriculum/Certificate Requirements

The requirements for the Post-Baccalaureate Pre-Health Professions Certificate are the successful completion of at least 38 credits of pre-professional level courses, 19 credits of which must be taken at Chapman University. These credits will come from the following areas as determined by the Program Director.

Course requirements beyond the Chapman 19 credits residency requirement may be waived in part or full based upon previous coursework taken in transfer.