• ALLIED HEALTH

    The Allied Health program is an approved New Jersey Department of Education Career and Technical Program. Thus there exists an approved curriculum; an advisory committee; CTE certified instructor; a Career and Technical Student Association; and an approved program of study articulated with higher education. 
     
    Additionally the following courses, Dynamics of Health Care in Society, Medical Terminology, Anatomy and Physiology I, Anatomy and Physiology II, Scientific Principles of Nutrition and Nutrition and the Lifespan are all eligible for transcripted collegiate credit through Rutgers School of Health Professions.


    Dynamics of Health Care in Society, Honors

    Dynamics of Health Care in Society is an orientation to health care and delivery, from an interdisciplinary perspective, with a focus on process skills to include critical thinking, ethical reasoning, effective communication, and self-directed learning abilities. The professional competencies stress application to general issues and topics common to all health care providers. Emphasis is placed on the role of the health care practitioner as both provider and consumer of health care services.


    Medical Terminology, Honors

    Medical Terminology is the study of words that pertain to body systems, anatomy, physiology, medical processes and procedures and a variety of diseases. It provides specialized language for the health care team, enabling health care workers to communicate in an accurate, articulate and concise manner. This course is designed to give the students a comprehensive knowledge of word construction, definition and use of terms related to all areas of medical science. The course includes but is not limited to terms related to anatomy of the human body, functions of health and disease, and the use of language in processing medical/dental records and claim forms.


    Anatomy and Physiology I, Honors


    This course focuses on the structure and function of the human body. The course follows a sequential development of the major body systems in an organized and structured curriculum. The course is designed to give the students an overview of human anatomical structure and an analysis of human physiological principles. Labs include slide work, dissection of various animals, and studies of the human skeleton. The course will also use computer simulated dissections.

    Anatomy and Physiology II, Honors


    This course allows further exploration of the structure and function of the human body. The course follows a sequential development of the major body systems in an organized and structured curriculum. The course is designed to give the students an overview of human anatomical structure and an analysis of human physiological principles. Labs include slide work, dissection of various animals, and studies of the human skeleton. The course will also use computer simulated dissections.

    Scientific Principles of Nutrition, Honors

    Scientific principles of nutrition outlines the relationship of diet, lifestyle, and the prevention of disease. An overview of the digestion, absorption, and metabolism of protein, carbohydrates, fat, vitamins, and minerals is provided. Nutrition needs at various stages of the lifespan are stressed. Applying the science of nutrition to your life including needs for fitness and physical activity, evaluating nutrition claims, food labeling, and other consumer concerns are emphasized.

    Nutrition and the Lifespan, Honors

    Nutrition and the Lifespan outlines life cycle nutrition including pregnancy and lactation, infancy, childhood and adolescence, the adult and the later years.   Nutrition needs at various stages of the lifespan are stressed, and additional topics include complementary and alternative medicine, hunger and the global environment, and consumer concerns about food and water including the Servsafe® food handler course and exam.  Applying the science of nutrition to  the lifespan including prevention of chronic disease, food safety and biotechnology, and environmentally-friendly food choices will be explored.