ACAD 101.  Principles of the Learning Academy (1).  This course introduces first-year students to the concepts, resources, and skills necessary for successful higher learning and facilitates the student's adjustment to and engagement in the learning activity.

ACCT 280. Accounting Information for Business Decisions I (3). This course is the first of a two-part course focusing on the business environment and the use of managerial and financial accounting information for decision making in various business settings.  Hands-on integrated project that uses accounting concepts to help the students see the interrelation and interdependence of the various business functions. Prerequisite(s): MATH 101 or CTQR 150 and CSCI 101 and CSCI 101B and two of the CSCI 101A, C or P. Notes: Offered in fall, spring and summer.

BIOL 308. Human Physiology (4). A study of the function of the major human organ systems.  The laboratory portion of the course will examine the homeostatic mechanisms that enable the body to maintain a stable internal environment.  Prerequisite(s): GNED 102 and completion of general education MATH requirement.

BIOL 310. Microbiology (4). An introductory survey of microbial activities, environment, diversity and economic importance. Bacterial and viral activities are emphasized. Prerequisite(s): BIOL 204, 205, 206, 300 or NUTR 521; and CHEM 106, 108.

CHEM 105-106. General Chemistry (3) (3). An introductory chemistry course for those who intend to major in the sciences. Three lecture hours and one recitation per week. Prerequisite(s): One unit of high school algebra.  Recommended SAT Math score of 500; CHEM 105 and 107 are prerequisite to 106. Corequisite(s) CHEM 107-108.

CHEM 107-108. General Chemistry Laboratory (1) (1). Prerequisite(s): CHEM 107 is prerequisite to CHEM 108. Corequisite(s): CHEM 105-106.

CHEM 310. Organic Chemistry (3). Study of the structure, preparation and chemical and physical properties of organic compounds. Prerequisite(s): A grade of C or better will be required in all of the following: CHEM 106 and 108. Corequisite(s): CHEM 311.

CHEM 311. Organic Chemistry Laboratory (1). Laboratory exercises to accompany CHEM 310. Corequisite(s): CHEM 310.

CHEM 521. Nutritional Biochemistry (3). A comprehensive study of the biochemical and physiological fundamentals of nutrition. Prerequisite(s): CHEM 310 and 311 with a grade of C or better.

CRTW 201 Critical Reading, Thinking, and Writing (3).  Examines the language of critical thinking and argumentation and focuses on the connection between writing and critical thinking, using critical reading and thinking as springboards for researched, argumentative writing assignments.  Prerequisite(s): WRIT 101 with a grade of C or better and GNED 102.

CSCI 101. Introduction to Computers and Information Processing (3:1.5-3). This course provides an introduction to using computer systems.  In the laboratory, students use microcomputers to learn software packages such as word processing, spreadsheets, database, and a web development system.  In the lecture, general computer concepts are presented, issues relating to computers are considered, and the student learns to develop a web-based system using a manipulation language such as HTML and a scripting language such as Javascript.

[OR] CSCI 110. Introduction to Computers and Programming (3:2-3). An introductory course in which no prior computing or programming experience is assumed. This course is more appropriate than CSCI 101 for students with no prior programming experience who might take CSCI 207. It is also appropriate for students desiring a more technical course than CSCI 101. Corequisite(s): MATH 101 or any course that requires MATH 101 as a prerequisite.

CTQR 150 Quantitative Methods in Critical Thinking (3).  The basic quantitative skills, and their applications, necessary for critical thinking.  Topics include; sets, logic, argument validation, probability, and basic statistics.

[OR] MATH 105 Calculus for the Managerial and Life Sciences (3).  Calculus from a non-theoretical perspective, including rates of change, the derivative, maximizing and minimizing functions, exponential and logarithmic functions, indefinite and definite integrals.  Prerequisite(s): MATH 101, 101E, or 103.

[OR] MATH 201 Calculus I (3).  Limits, continuity, and the definition of the derivatives; techniques of differentiation, graphing, maximum/minimum and related rate problems; definite integrals and the fundamental theorem of calculus. Prerequisites(s): MATH 101 and MATH 104, or MATH 103, or satisfactory score on the Mathematics Department placement test. Corequisite(s): MAED 200.

ECON 215. Principles of Microeconomics (3). The economic behavior of individual decision-making units in society with development of the concepts of consumer choice and business firm behavior under different market condition.

[OR] ECON 216. Principles of Macroeconomics (3). Analysis of macroeconomic topics including the factors affecting economic growth, inflation, and unemployment.

HMXP 102 The Human Experience: Who Am I? (3).  Students will find academic engagement and intellectual challenge through their own written and oral responses to mature interdisciplinary readings - readings that explore the "self" in four thought-provoking contexts.  Prerequisite(s): WRIT 101, with a grade of C or better.

MATH 141. Finite Probability and Statistics (3). Elementary topics in probability and statistics, including descriptive statistics, the binomial and normal distributions, estimation, hypothesis testing, simple linear regression and correlation. Prerequisite(s): MATH 101, 101E, 103, or CTQR 150.

NUTR 221. Human Nutrition (3). Basic nutrition concepts applied to the needs of individuals, families and communities.

NUTR 226. Orientation to Dietetics (1).
History and the role of registered dietitians on health care teams.  Introduction to experiential and academic requirements for accredited dietetic internships.  Prerequisite(s): Human Nutrition Majors only.

NUTR 231. Food Composition (3). Basic principles of food technology and nutrient composition. Prerequisite(s): NUTR 221 (may be taken as a corequisite).

NUTR 232. Food Composition Laboratory (1:0-3). Basic food technology and food composition experiments conducted in laboratory. Corequisite(s): NUTR 231.

NUTR 227. Medical Terminology (1:0-1) Basic medical language used in scientific inquiry and health care environments. Prerequisite: NUTR 221.

NUTR 370. Cultural Foods (3). Historical, religious, and socio-cultural influences on the development of cuisine, meal patterns, eating customs, cooking methods and nutrition status of various ethnic groups. Prerequisite(s). NUTR 221.

NUTR 371. Foodservice Systems (3). Systems approach to foodservice, menu engineering, history and types of foodservice operation. Prerequisite(s) NUTR 231/232, NUTR 221, completion of general education math and technology requirements.

NUTR 421. Nutrition through the lifespan (3). Nutrient utilization and requirements of human beings throughout the life cycle. Prerequisite(s): CHEM 106 and 108 and NUTR 221.

NUTR 427. Principles of Clinical Nutrition (3).  Introduction to the nutritional management of disease, medical terms, assessment, interviewing and counseling in the clinical environment. Prerequisite(s): NUTR 421, BIOL 308.

NUTR 428. Community Nutrition (3). Nutritional studies of groups and community resources and programs providing nutritional services. Prerequisite(s): NUTR 427 or permission of instructor.

NUTR 471. Institutional Foodservice Procurement and Production (3). Principles of quantity food purchasing, production and service. Prerequisite(s): NUTR 221, 231, 232, 371 and completion of general education math and technology requirements. Corequisite(s): NUTR 340-A or NUTR 340-C or equivalent.

NUTR 340-A, B, C. Cooperative Education Experience (1). Application of procurement and production principles to institutional foodservice. Prerequisite(s): NUTR 221, 232, 232, 371 and completion of general education math and technology requirements. Corequisite(s): NUTR 471.

NUTR 480. Dietetics Management (3). Analysis of the planning, organizing, directing,  evaluating and controlling of resources in foodservice, community nutrition, and medical nutrition therapy.Prerequisite(s): NUTR 471 and 340A or 340C or equivalent.

NUTR 521. Nutrition and Metabolism (3). Physiological and biochemical bases of nutrient utilization and energy metabolism. Prerequisite(s): BIOL 305, NUTR 421, and CHEM 521,522 (CHEM 521/522 may be taken as a co-requisite).

NUTR 523. Food Science Principles (3). Chemical and physical factors affecting food composition and quality. Prerequisite(s): NUTR 231 and 232; CHEM 310 and 311 or equivalent; or permission of the instructor.

NUTR 524. Sensory and Objective Evaluation of Foods (1). Sensory and objective evaluation of food products prepared in the laboratory. Corequisite(s): NUTR 523.

NUTR 527. Medical Nutrition Therapy (3). Nutritional requirements and care of the acutely ill patient. Prerequisite(s): NUTR 427; CHEM 310 and 311.

NUTR 534. Seminar in Human Nutrition (3). Contemporary issues, trends and research in human nutrition are discussed and evaluated critically. Special emphasis on assessment, evaluation and documentation of nutrition status. Prerequisite(s): NUTR 427.

PSYC 101. General Psychology (3). Introductory survey of the entire field of psychology.

PSYC 206. Development II: Adulthood (3). Development of human beings from adolescence through late adulthood. Prerequisite(s): PSYC 101.

SOCL 101. Social Problems and Social Policy (3).  Analysis of the types, extent, and causes of social problems; policies and programs directed toward their resolution.

[OR] ANTH 201. Introduction to Cultural Anthropology (3). An exploration of cultures throughout the world stressing variability in family, political and economic patterns, religion and world view.

SPCH 201 Public Speaking (3).  An introduction to principles and procedures of speech communication with emphasis on speech preparation, delivery, and evaluation.

WRIT 101 Composition (3). Writing assignments beginning with personal experience narratives and progressing to academic essays incorporating paraphrased and quoted material from multiple sources.  Critical reading and review of grammar and usage.

revised 2/08