Human Anatomy and Physiology
An integrated course covering the fundamental principles of human anatomy and physiology.
BIO
General Biology
A general introduction to evolution, the diversity of life, plant form and function, and ecology. Intended for students majoring in the biological sciences, but open to all qualified students.
General Biology
A general introduction to evolution, the diversity of life, plant form and function, and ecology. Intended for students majoring in the biological sciences, but open to all qualified students.
General Biology
A general introduction to cell structure and function, cell biochemistry, cell cycle, principles of molecular and organismal genetics, genetic engineering, and animal form and function. Intended for students majoring in the biological sciences, but open to all qualified students.
General Biology
A general introduction to cell structure and function, cell biochemistry, cell cycle, principles of molecular and organismal genetics, genetic engineering, and animal form and function. Intended for students majoring in the biological sciences, but open to all qualified students.
Human Biology
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.
Nutrition for Health Sciences
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.
Principles of Food Safety
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.
Introduction to Entomology
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.
Biology of HIV
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.