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Course Criteria
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3.00 Credits
(1lab) Biotechnology is the application of recombinant DNA technology to living systems. Biotechnology I is an introductory laboratory course which will allow the student to learn some of the basic techniques used in molecular biology and recombinant DNA laboratories. This course will include basic applications of gel electrophoresis and interpretation of restriction enzyme cleavage patterns of DNA, including DNA fingerprinting.
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4.00 Credits
4 credits; 6 hours (3 lecture, 3 lab)This course offers an introduction to microorganisms found innature, industry, and disease. The student is introduced to virology,bacteriology, immunology, epidemiology, pathology and otherrelated areas of microbial physiology. The laboratory will dealwith the isolation and identification of common pathogenic andnonpathogenic organisms utili ing techniques of staining,culturing, fermentation reactions, and microscopic inspection.
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3.00 Credits
(2lab) This course is a one-semester survey of the principles and applications of chemistry. Emphasis will be placed upon descriptive chemistry in areas such as food and drugs, synthetics, and biological chemistry. Lecture and discussion will be complemented by laboratory experiments in which chemical principles and techniques are applied to the analysis and synthesis of familiar items.
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3.00 Credits
(2lab) This course is an introduction to the chemical basis of life. Topics will include an introduction to basic chemical principles, atomic structure, bond formation, and structure, and mechanisms in organic and biochemical systems. These will be related to the basic life processes of reproduction, development, growth, nutrition, and health.
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3.00 Credits
(3lab) This is a two-semester sequence covering the basic concepts of chemistry and their historical development. The experimental nature of chemistry as well as the role of chemistry in many aspects of daily life are stressed. Among the topics studied are: SCC201: Atomic structure, chemical bonding, chemical reactivity, quantitative relationships in chemical reactions, thermochemistry, gases. SCC202: Liquids, solids, solutions, acid-base theory, chemical kinetics, chemical equilibrium, chemical thermodynamics, electrochemistry, nuclear chemistry.
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3.00 Credits
(3lab) This course presents essential facts, laws, and theories of general chemistry. Topics include measurement and significant figures, atomic structure, elements and compounds, chemical reactions, stoichiometry, solutions, acid and bases, nuclear radiation, and classification of simple organic compounds according to functional groups. The laboratory component is designed to illustrate the fundamental laws and techniques of general chemistry. The course addresses the needs primarily of allied health students.
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3.00 Credits
(3lab) This course is a two-semester sequence emphasi ing the synthesis, structure, reactivity, and mechanisms of reaction of organic compounds. Laboratory stresses synthesis, purification, separation, and identification of compounds.
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3.00 Credits
This course reviews the policies and procedures for dietetic fieldwork eligibility, introduces students to the skills necessary to successfully complete fieldwork, and aids the student in developing personal and career goals. Students must successfully complete this course in the semester immediately preceding their fieldwork experience.
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3.00 Credits
(2lab) This course will investigate the didactic and experiential components of the scientific study of foods. Upon completion of the course, the student will have acquired a basic understanding of the scientific principles governing foods and the use of commercial food service equipment. Emphasis will be placed on the identification of qualitative aspects of foods and elementary food preparation techniques.
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3.00 Credits
This course is an introduction to the scientific principles of human nutrition. The following aspects of dietary nutrients are studied: physical and chemical properties, physiological functions, effects of deficiency or excess, dietary allowances, food sources, and availability of nutrients from various foods. Current experimental and population studies data will be discussed. Projects will be required.
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