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Course Criteria
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3.00 Credits
A comprehensive study of the Chesapeake Bay that introduces students to the wealth of resources and the fragility of the United States' largest estuarine system, which happens to be here in our own backyard. The course examines physical, chemical, and biological processes affecting coastal and estuarine ecosystems, focusing primarily on the Chesapeake Bay. Historical and present day human influences and impacts, as well as important management techniques in the Chesapeake Bay Region are examined. Topics include estuary types; diversity of animal, plant, and microbial communities in the Bay; energy and material flows (including such things as erosion); policy and economic decisions; and ecosystem management in the Chesapeake Bay region. A variety of learning techniques are used including readings, group discussion, laboratory activities, case studies, student presentations, and field trips. Fulfills the natural science core requirement.
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3.00 Credits
Students investigate the science and issues involved in food production. Topics include agricultural practices and policy; environmental effects of producing food; nutritional illnesses and the obesity epidemic; use of technology to increase food supplies; pest management practices; and sustainable agricultural systems. The issues are explored using case studies, debates, and lab experiments. Fulfills the natural science core requirement. Some lab work is required.
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3.00 Credits
Corequisite: BL119. An examination of the cellular basis of life, specifically how cell structure determines cell function, thereby enabling cells to adapt to their envi- ronment. Topics include metabolism, energy conserva- tion, central dogma, gene regulation, cell reproduction, and the cell in its social context. Fulfills the science core requirement for non-science majors. Closed to students who have taken BL123.98 Biology
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1.00 Credits
Corequisite: BL118. Students are introduced to some of the basic techniques that are used in the field of cell and molecular biology, including microscopy, DNA and protein isolation from gels, gel electrophoresis, and sterile technique.
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1.00 Credits
Corequisite: BL121. A laboratory-based course that exam- ines the structure and function of organisms with par- ticular emphasis on animals and plants.
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1.00 Credits
Corequisite: BL201. Students explore the biodiversity of life on earth through field trips, lab experiences, and computer simulations.
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3.00 Credits
Prerequisite: BL118, BL119, BL121, BL126 or equivalent. Corequisite: BL207. The first in a sequence of courses in human anatomy and physiology designed to meet the requirements for students pursuing careers in nursing or allied health. The course covers basic body organi- zation; functional biochemistry; cytology; histology; study of integumentary, skeletal, muscular, circulatory, and respiratory systems; and emphasis on the study of normal anatomy and physiology with clinical applica- tions. Closed to students who have taken BL260 or BL452.
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1.00 Credits
Prerequisite: BL118, BL119, BL121, BL126. Corequisite: BL206. A laboratory course designed to provide exer- cises and other activities that supplement and reinforce topics covered in BL206.
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3.00 Credits
Prerequisite: BL206, BL207. Corequisite: BL209. A continua- tion of BL206. A comprehensive study of the digestive, excretory, endocrine, reproductive, and nervous sys- tems. Closed to students who have taken BL260 or BL452.
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1.00 Credits
Corequisite: BL208. A laboratory course designed to pro- vide exercises and other activities that supplement and reinforce topics covered in BL208. BL210 Introduction to Human Nutrition (3.00 cr.) Prerequisite: BL118, BL119, BL121, BL126 or equivalent. An introduction to nutrition principles including the digestive system; the six nutrients and their roles in the body; food sources with an emphasis on the anatomy, physiology, and biochemical processes; nutrient rec- ommendations; nutritional needs during the life cycle; nutritional factors in food selection and preparation of foods with an emphasis on the nutritional and chemi- cal properties of foods; nutrition in health and disease: weight control, diabetes, cardiovascular disease, dental health, cancer and nutrition; conducting a diet history; development of healthful recipes and menus; and evalua- tion of nutrition information for the public. Exercises include evaluation of the diet and recipes using com- puterized analysis; evaluation of body composition; and sampling of foods with healthful properties such as vegetarian items, low fat foods, and foods with par- ticular phytochemicals.
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