Nutrition and food concepts relevant to students in the Culinary Arts and Hospitality Management Programs. Review properties of nutrients, common metabolic and digestive problems and the required diet modifications and treatment.
An introductory nutrition course intended for students interested in entering the allied health fields with emphasis on physiology, metabolism of nutrients, metabolic diseases and dietary modification to optimize recovery and health. Students will understand and evaluate dietary intake, nutritional assessment, and nutrition care commonly used at clinics and hospitals.
Study of the gross and microscopic structure of the human body.
Study of the gross and microscopic structure of the human body.
Study of the gross and microscopic structure of the human body.
Study of the gross and microscopic structure of the human body.
An integrated course covering the fundamental principles of human anatomy and physiology.
Introduction to structure, function, evolution, classification and ecology of plants. Topics include life history plants, levels of organization, metabolism, form and function, and a survey of major taxa (including fungi and photosynthetic protists). Laboratory exercises are coordinated with lecture topics and may include field exercises.
This course explores the evolution, structure, function, diversity, and medical importance of microbes and infectious disease agents. Emphasis is placed on the interactions of microbes with the environment, animals, plants, and other microbes in health and disease.
This course explores the evolution, structure, function, diversity, and medical importance of microbes and infectious disease agents. Emphasis is placed on the interactions of microbes with the environment, animals, plants, and other microbes in health and disease.