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Course Criteria
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1.00 Credits
The lab portion is designed to complement and expand on topics discussed in lectures while providing students with hands-on experience in sampling, analyzing, and interpreting features of fresh water and marine ecosystems. Pre-requisite: ENSC 146. Co-requisite: ENSC 457.
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3.00 Credits
This course explores a quantitative approach to describing physical, chemical, and biological processes in the environment. It focuses on development of the fundamental equations of fluid mechanics and their simplifications for several areas of surface water hydrodynamics and the application of these principles to the solution of environmental or water quality problems. Topics include water quality regulations, mathematical modeling of hydraulics and water quality in stream, rivers, and wastewater treatment plants, fate and transport of toxic organic contaminants. This course links engineering aspects with theoretical analysis of environmental science and water quality.
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3.00 Credits
An introductory course presents and explores the impact of anthropogenic activities on the global climate change and mitigation measures. Course topics include the climate system, greenhouse effect, assessing carbon foot print, carbon reduction, and science and politics of global warming and climate change impacts on the environment. The course will focus on the cause and effect of global climate change, and ways to reduce the greenhouse gas emission.
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3.00 Credits
Students work with environmental science and environmental regulations in order to understand how these are used to translate environmental policy into action. It builds on knowledge of science, as well as major development and pollution issues to analyze what laws and regulations have worked well and where changes are needed in both behavior and the rules of society. Comparisons are made at the local District of Columbia level, as well as for State, National, and International levels. Thus, the course provides a basis for understanding the relationships between politics and science. It allows the student participant an opportunity to become versed in the policy view as a whole while becoming skilled in an environmental area of choice.
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3.00 Credits
Students undertake a project in which they explain five major environmental problems, their cause, and their environmental impact.
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3.00 Credits
Students undertake an internship with local or national environmental agencies in which they are engaged in the daily activities of these agencies.
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1.00 Credits
Students will develop laboratory skills to examine the characteristics of raw food materials and to explore the development, preparation, and preservation of food. Lab 3 hrs. Co-requisite: FDSC 105.
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1.00 Credits
Students will collect personal dietary data using various techniques and analyze the nutrient composition and compare findings with the Dietary Recommended Intakes appropriate for age and gender. Water samples from students' homes will be tested for lead and other substances utilizing the UDC Environmental Quality Testing Laboratory. Students will analyze organic and inorganic nutrients from a 24-hour menu using homogenates that simulate digestion using blender. Students will develop skills to collect anthropometric measurements on themselves and their classmates and evaluate the results. Students will submit written lab reports based on scientific laboratory format. Co-requisite: FDSC 106.
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3.00 Credits
Students will explore food science and food technology through examination of the early history of food and the development of the food industry to the present. Students will discuss current and future opportunities in the food industry with a focus on emerging careers for food scientists and food engineers in a society that focuses on sustainability of resources. Students will develop an understanding of the general characteristics of raw food materials, harvesting, and processing of foods. They will learn about methods of food preparation that preserve the color, flavors, and nutrient content of foods. Co-requisite: FDSC 103.
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3.00 Credits
This course prepares students of all disciplines to improve the nutritional health for themselves, their families, and their communities. It meets the university-wide life science requirement. Factors that affect the food choices of individuals across cultural groups will be emphasized. Basic information on the classification, chemistry, functions, and metabolism, and deficiency symptoms and dietary sources of essential nutrients will be discussed. Students will discuss basic issues of energy balance and utilize diet-planning guides, including MyPlate. Each student will research a nutrition topic from evidence-based sources and will present their findings to the class. Students will volunteer at a nutrition-related site in the District of Columbia area. Co-requisite: FDSC 104.
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