Masters Degree

Courses Offered in NURSING ADMINISTRATION

The following courses are available for your Associate's degree. Each course provides you a unique educational experience. Each course is developed by an international staff of highly skilled instructors. The course material is updated to provide students with the latest current information in the subject.

  • Course Name

  • Courses Description

  • Credit Hours

  • Health Promotion

  • This course provides you with the comprehensive background and application information needed to plan, implement, and evaluate health promotion programs in a variety of settings. The course includes topics such as measures, measurement, data collection and data sampling, intervention theories, and evaluation techniques.

  • 6 Credits

  • Environment and public health

  • This clear, step-by-step course thoroughly develops and explains economic ideas and models to reflect the full spectrum of the most current health economics literature. It uses core economic themes as basic as supply and demand, as venerable as technology or labor issues, and as modern as the economics of information.

  • 6 Credits

  • Technology in Health Sciences

  • This course provides a brief, general introduction to computer literacy and information technology--at a level appropriate for you. It introduces you to the uses of information technology in health care delivery. It includes details on hardware and software, communications and networking, ethical issues, and privacy concerns.

  • 6 Credits

  • Advanced Concepts in Human Diseases

  • This course encourages you to develop an approach to the analysis, investigation and treatment of human disease. You will be introduced to useful tools and concepts that enable the study of a wide spectrum of human diseases.

  • 6 Credits

  • Health and nutrition science

  • This course provides a consistent framework for motivating you to make healthy life choices. It is the study of the relationship of food and nutrition to health. The nutrients, their characteristics, physiological functions, food sources and their interrelationship with the needs of the human body will be covered.

  • 6 Credits

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