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Course Criteria
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3.00 Credits
This course includes the study of key principles of the Biological Sciences through the investigation of real world problems. Topics include molecular and cellular biology, genetics, evolution, ecology, organismal biology, and diversity. By including the science and technology history of the real world problems, students will learn how scientific principles are used and applied in everyday life; and understand how advancements in these principles influence "problem solving" paradigms in science and technology. The course will facilitate the students' understanding of the scientific method by utilizing "hands-on science," inquiry based, and field based laboratory experiments.
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3.00 Credits
A physical science laboratory course that includes the study of key principles of physics through the investigation of a real world problem (or problems). Topics include displacement, velocity, acceleration, force, momentum, work, energy, electricity, thermodynamics, optics, and modern physics. By working and studying within the context of the "real world" problem, students learn how scientific principles are used and applied in everyday life. They also come to understand how advancements in these principles influence "problem solving" paradigms in science and technology. The course facilitates the students? understanding of the Scientific Method by utilizing "hands-on science" and "inquiry based" laboratory experiments. Spring.
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1.50 Credits
An integrated laboratory course intended to teach the philosophy and practice of experimental aspects of science. Students will learn skills related to laboratory safety, ethics, data acquisition and analysis, experimental design and the scientific method. Methods and instrumentation of laboratory investigation that are common to the disciplines of biology and chemistry will provide the focus for student development of a standard set of laboratory skills and techniques. The rationale behind experimental protocols and principles of up-to-date methodology and laboratory techniques are discussed in lectures and practiced in the laboratory. Fall. NOTE: Satisfactory completion of NTSC 151 and NTSC 152 (three credit hours) is equivalent to, and may be substituted for BIOL 109 (one credit hour), CHEM 114 (one credit hour), and CHEM 124 (one credit hour). Fall.
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1.50 Credits
This course is a continuation of NTSC-C151and the study and practice of methods and instrumentation of laboratory investigation that are common to the disciplines of biology and chemistry. Both courses will provide the focus for student development of a standard set of laboratory skills and techniques that will be used in upper level courses. Spring. NOTE: Satisfactory completion of NTSC 151 and NTSC 152 (three credit hours) is equivalent to, and may be substituted for BIOL 109 (one credit hour), CHEM 114 (one credit hour), and CHEM 124 (one credit hour). Spring.
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0.00 - 1.00 Credits
No course description available.
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3.00 Credits
For non-majors. An introduction to nutrients; cultural, socioeconomic, and other influences on nutrition intake; impact of nutrition on health status; and issues of hunger and malnutrition. Each Semester. IAI L1 904.
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3.00 Credits
For non-majors. An introduction to nutrients and sources, digestive and metabolic processes, and the health impact of nutrient deficiencies and excesses. Discussion incorporates the relationships between food, nutrition, health, culture, and the environment. Environmental issues include world food supply and choices, food access and security, agriculture and production, and food safety. Requires a travel/study abroad component. Periodically. (Cannot receive credit for NUTR 100 and NUTR 110).
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1.00 Credits
An overview of applied Food Service Sanitation as it relates to proper food handling and training in the food service industry. Emphasis placed on prevention of food borne illness. At the completion of the course, students will take the Illinois Certification exam from the Education Foundation of the National Restaurant Association. Spring.
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1.00 - 3.00 Credits
Special topics in nutrition adjusted to the needs of students. Periodically. Topics may be changed so that the course may be repeated for credit.
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3.00 Credits
An integrated approach to the study of the requirements and functions of nutrients that are detrminants of health and disease in human populations. (Note: Cannot receive credit for NUTR C100, NUTR C110 and C200). Each Semester.
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