Biological Science

This college-level course is designed for students who are curious about the biological sciences but do not intend to pursue a degree in Biology.  It covers cellular anatomy and physiology, metabolism, and genetics. Laboratory exercises are designed to reinforce theoretical concepts presented in the lecture portion of the course.

This course covers basic microbiology and immunology and is a non-science-majors’ course. It provides an introduction to historical concepts of the nature of microorganisms, microbial diversity, the importance of microorganisms in the biosphere, and their roles in human and animal diseases. Emphasis is on medical microbiology, infectious diseases, and public health. The lab covers the basics of culture and identification of bacteria as well as microbial ecology.

This course offers an in-depth study of the normal anatomy and physiology of domestic mammals with emphasis on the dog and cat. Major differences with respect to the larger domestic species are also covered. This is the first semester of a two-semester course and covers basic organization, cells, tissues, the integument, skeletal, muscular, and nervous systems. Lab work augments lecture topics and includes the study of microscope slides as well as preserved specimens and models.

This course offers an in-depth study of the normal anatomy and physiology of domestic mammals with emphasis on the dog and cat. Major differences with respect to the larger domestic species are also covered. This course is a continuation of BIOL111G and covers the endocrine, reproductive, cardiovascular, respiratory, urinary, and digestive systems. Lab work augments lecture topics and includes the study of microscope slides as well as preserved specimens and models.

Biology 150G (Nutrition) is a course designed to offer students an understanding of the science of nutrition so that they can make healthy food choices in their daily lives. The processes of digestion, absorption, and transport of the macro- and micronutrients in the body will be studied. The function and sources of the major nutrients including carbohydrates, lipids, protein, vitamins, minerals and water will be analyzed. Also, the following will be discussed: energy balance, nutrition throughout the life cycle, sports nutrition, environmental food issues, hunger, food safety, and nutrition therapy for medical problems including cardiovascular disease, cancer and diabetes. Each week selected activities, worksheets, and assignments will be completed. These are designed to engage and encourage students to apply what they are learning in lecture, in practical and personal contexts. Students will have the opportunity to work in formal Cooperative Learning Groups to complete the assignment in lab. The intent of group activity is to foster the learning of each member of the group from other members. The class will also engage in discussion on weekly topics.