4 CREDITS

This course introduces fundamental concepts in biology that are essential to understanding living organisms. It covers topics in biochemistry, cell biology, and genetics, illustrating how molecules are organized within cells. Cells are explored as the basic unit of life, and the role of genes in information flow within and between cells is emphasized.

Additionally, the course includes assignments focused on experimental methods and research data repositories. These activities help students develop skills in approaching complex biological problems and locating relevant information for specific questions or methodologies.

The course serves as both a prerequisite for studying biology at the organism or population level and a general introduction to the production of biological knowledge.

4 CREDITS 

This course, Biology 2, is the second in a series following Biology 1 for Health Studies Majors. It expands on biological concepts at the organism, population, and ecosystem levels. Topics covered include evolution, biodiversity, plant and animal structure and function, and ecology.

A virtual laboratory component is integrated into the course to complement the assigned readings. This component enhances students' understanding through practical applications related to the topics discussed in the course material.

3 CREDITS

This course provides an introduction to the global structure and function of the human body, exploring its systems and physiological processes that support their functioning. Key topics include the musculoskeletal, nervous, cardiovascular, endocrine, and respiratory organ systems.

Students will delve into the concept of connecting form to function and understanding evolutionary history. They will develop a foundational understanding of anatomical and physiological terminology, different types of cells and tissues, and basic biochemistry relevant to human organ differentiation.

The course also emphasizes skills in searching for and accessing the most current and freely available research in physiology and anatomy. Students will be introduced to basic study designs used in physiological, anatomical, and medical research, enhancing their ability to critically evaluate scientific literature in the field.

3 CREDITS

This course offers a comprehensive overview covering various aspects related to food, including its history, preparation, and storage/preservation. It delves into basic food chemistry as it pertains to human energy balance, metabolism, and the nutritional needs of macro- and micronutrients. The course also addresses diseases resulting from nutrient deficiencies and excess intake.

Special emphasis is placed on understanding the role of diet in conditions like metabolic syndrome and the obesity epidemic prevalent in certain societies. Additionally, the course explores the political and environmental factors contributing to famine in different global contexts.