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Biology (Woods College) Courses (ADBI) Woods College of Advancing Studies


Subject Area Course # Course Title Semester Credit Hours Expand
ADBI 1123 Nutrition for Life Fall 4
Course Description

Course acquaints the nonspecialist with the basic scientific principals of nutrition and energy metabolism. Includes an examination of the six nutrient groups (carbohydrates, proteins, fats, vitamins, minerals and water) and their impact on health, disease prevention, and growth and development. Explores current dietary recommendations, nutrition for athletes, dietary supplement use, weight management, and other current hot topics in nutrition. Students assess their own nutrient intakes and compare them to national standards. Material designed for practical use.


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ADBI 1125 Aging Well:Nutrition and Life Fall 4
Course Description

Will the diet you eat now influence your health in the years to come? What do we really know about food practices as we age? Treats basic nutrition principles in the physiology of the aging process. Explores national initiatives developed for nutrition research and services in a maturing population, and the impact of diet (genetics) and lifestyle practices on chronic disease incidence, prevention and treatment. Topics include: conditions typically experienced in the maturing population such as diabetes, arthritis, heart and eye disease, obesity, cancer, and food and drug interactions.


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ADBI 1128 Sustainability Science Fall 4
Course Description

Sustainability is the persistence of a system through time. This course examines the essence of sustainability theory and application, agricultural and food production principles and practices, how production impacts local, regional, and global health status, economics and environments, and how sustainable practices benefit poor and wealthy nations. Dynamic and innovative scientific advances, and the rediscovery of traditional farming and energy practices are transforming the ways in which we meet basic human needs as well as how we preserve and renew the planet's life support systems. Other topics include: climate and global environments, trends in organic and local food sources, the debate over food crops versus fuel crops and access to safe water. Examines selected strategies and initiatives that promote a sustainable global community.


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ADBI 1130 Anatomy&Physiology I Fall 3
Course Description

TBD


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ADBI 1131 Anatomy&Physiology Laboratory I Fall 3
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TBD


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ADBI 1132 Anatomy&Physiology II Fall 3
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ADBI 1133 Anatomy&Physiology Laboratory II Fall 3
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TBD


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ADBI 2010 Eating and the Environment Spring 4
Course Description

There is no bigger impact on Earth than agriculture. And food consumption has the single largest impact on our health. Eating and the Environment focuses on themes of industrialized and sustainable agriculture, including: soil resources and pollution; water and air pollution; pesticides, herbicides and fertilizers; the farm bill; tropical deforestation; food additives and nutritional supplements; food safety and emerging infectious diseases; meat and dairy sustainability ramifications; GMOs; and climate change. We will have a series of pro/con debates in the class, where students will investigate both sides to a topic and to formulate a concrete opinion based on scientific facts and reasoning.


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ADBI 2200 Molecules and Cells Fall 3
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TBD


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ADBI 2201 Ecology and Evolution Fall 3
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ADBI 2202 Organisms and Populations Fall 3
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ADBI 2210 General Biology Lab I Fall 3
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ADBI 2211 General Biology Lab II Fall 3
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ADBI 2220 Microbiology for Health Professionals Fall 3
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ADBI 2221 Microbiology for Health Professionals Laboratory Fall 3
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TBD


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