- BIOL 229/L Molecular Biology w/Lab - 4 credit hours
Introduction to the major classes of biological molecules. Structures and functions of carbohydrates, lipids, proteins and nucleic acids will be covered in addition to examples of cell structures, enzymes and metabolic pathways. Laboratory focuses is on the isolation and measurement of carbohydrates, lipids, proteins and nucleic acids. Experience in thin layer chromatography, spectrophotometry, electrophoresis and light microscopy.
- NUTR 210 Introduction to Human Nutrition - 3 credit hours
An introduction to human nutrition and metabolism. This course will equip students to understand how nutrients are absorbed and transported throughout the body to support optimal health throughout the life cycle. Course topics will introduce weight control, performance nutrition, eating disorders, and common issues in nutrition, the professional role of dietitians and scope of practice boundaries.
- CHEM 311/L Organic Chemistry I w/Lab - 4 credit hours
Fundamental concepts of organic chemistry including bonding, nomenclature, isomerism, stereochemistry, and the relation of structure to chemical and physical properties are covered. Descriptive chemistry and reaction mechanisms related to hydrocarbons, alkyl halides and alcohols are included. Laboratory experience in techniques of purification, separation and identification. Reactions illustrative of topics covered in lecture are included.
- CHEM 312/L Organic Chemistry II w/Lab - 4 credit hours
Concepts covered in CHEM 311 as applied to the chemistry of aromatics, carbonyl compounds, amines, carbohydrates, etc. Continues to use reaction mechanisms and reactive intermediates in understanding the reactions of these compounds. Applications to related fields are made. Laboratory experience in functional group transformation, synthetic sequences and laboratory techniques.
- NUTR 340 Macronutrients & Metabolism - 3 credit hours
This course delves into macronutrient consumption, digestion, absorption, distribution, and cellular metabolism in humans. Students will gain an in-depth understanding of the role of macronutrients in body function in health and disease. The course will include differentially balanced macronutrient diets and applying knowledge to personal lifestyle health practices.
- NUTR 320 Meal Prep & Diet Planning - 3 credit hours
Students will apply nutrition guidelines to plan healthy, well-balanced meals based on personal requirements and for healthy populations using public domain resources equipping students of various disciplines to guide others. Course material will focus on ingredient and nutrient diversity, and meal planning on a limited budget with minimal equipment. Students will learn eating strategies for lifelong wellness. Topics will include eating for heart health, fueling athletes, weight management and sustainable eating. Students will cook and taste foods prepared during some lectures that will occur in the nutrition and food science lab. Food safety will be a focus throughout.