Sep 26, 2020
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.
Upon completion of this course, the student will be able to:
- 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)