Sep 26, 2020  
Fall 2017 Catalog 
Fall 2017 Catalog [ARCHIVED CATALOG]

BI 170 - Laboratory for BI 169

Credit Hours: 1

This course will introduce students to various laboratory activities in nutrition, chemistry, biology, and microbiology. No prerequisites, but successful completion of high school level biology and/or chemistry is recommended. This lab does not satisfy the lab science requirement for LA Science majors.

Fulfills SUNY General Education -- Natural Sciences.

Course Outcomes
Upon completion of this course, the student will be able to:

Scientific Method

  • explain the importance and steps used in the scientific method;
  • apply the process of the scientific method to scientific investigations and everyday decisions; and
  • using Library resources, examine published scientific documents for the steps and methods applied by established researchers.


  • identify various cell structures in both plant and animal cells;
  • know the importance and function of these structures;
  • recognize the importance of plant and animal tissues as they relate to nutrition;
  • identify the major food groups that comprise the Food Pyramid. Cite examples for each group; and
  • identify resources for assessing and monitoring dietary intake.


  • identify the major dietary nutrients: proteins, lipids, and carbohydrates;
  • define and illustrate the chemical composition of proteins, lipids, and carbohydrates; and
  • using dietary software, the student will document and record their dietary intake and assess nutrient/caloric values.


  • identify prokaryotic and eukaryotic cells, and viruses;
  • identify common microorganisms that contaminant our food sources and their effect on the human body;
  • understand the role of these organisms in the processing, packaging, distribution, and storage of food sources; and
  • recognize the role of organizations that monitor food-borne illnesses.

Concurrent Registration: BI 169
F/S (C, N, S)