An introduction to scientific and biological principles through the study of humans as exemplary organisms. Lectures and laboratory exercises will explore current scientific issues, develop critical thinking skills, and examine the structure and function of the human body in relation to health and disease.
An introduction to the biology of arthropod organisms, including insects and arachnids. Topics include the biochemistry, cell biology, anatomy, physiology, behavior, evolution, classification, genetics, diversity, and distribution of arthropods and their effects on human populations and public health.
This course presents the biological basis for HIV/ AIDS origins and emergence; epidemiology; virus structure and replication; interaction of HIV with the immune system and disease; HIV testing; current prevention, treatment, and cure strategies.
Principles of food-borne illness etiology and transmission; food-borne agents resulting in food spoilage, infections, and poisonings; sanitary, preventive, and managerial practices mandated by public health laws for food service personnel and health inspectors to ensure food safety. Use of fermentation microorganisms in food preparation.
An introductory nutrition course intended for students interested in entering the allied health fields with emphasis on physiology, metabolism of nutrients, metabolic diseases and dietary modification to optimize recovery and health. Students will understand and evaluate dietary intake, nutritional assessment, and nutrition care commonly used at clinics and hospitals.
Emphasis on the practical application of nutrition to everyday life such as planning a healthy diet, assessing one's nutritional food intake, understanding nutritional labels and useful sources for nutrition information. Scientific principles behind the development of Dietary Reference Intakes (DRls) and Food Guidelines.
Nutrition and food concepts relevant to students in the Culinary Arts and Hospitality Management Programs. Review properties of nutrients, common metabolic and digestive problems and the required diet modifications and treatment.