Courses

Topics covered include cell structure and function, genetics, reproduction and development of animal systems. Lecture (3 units) and required laboratory (1 unit). Additional lab fee. (4 units; Fall/Spring)

Includes organismal biology of animals and plants, their behavior, ecology, evolution and adaptations. Lecture (3 units) and required laboratory (1 unit). Additional lab fee. (4 units; Spring)

A general survey of microorganisms with an emphasis on bacteria. The study includes morphologic characteristics, growth, reproduction, metabolism, genetics and taxonomy of bacteria; a general survey of viruses, fungi, protozoans and algae; and microbiology of food, water, soil and industry. Mechanisms of pathogenesis and control of microorganisms of human relevance will also be introduced. Lecture (3 units) and required laboratory (1 unit). Additional lab fee. Prerequisite: BIO 146 or 153. Recommended: High school chemistry or CHE 102. (4 units; Fall/Spring)

A study of inorganic chemical systems including properties of atoms, molecules and ions, composition of matter, solutions, stoichiometry, thermochemistry, gas laws, electronic structure of elements, chemical bonding and molecular geometry. Course content is presented at a level required for Chemistry and related science majors. Lecture: 3 units. Prerequisite: CHE 102 or high school chemistry. (3 units; Fall/Spring)

A laboratory experience designed to illustrate and reinforce topics covered in General Chemistry I and introduce students to laboratory practices, experiments and equipment that are foundational to the study of Chemistry. Additional lab fee. Pre- or Co- Requisite: CHE 115. (1 unit; Fall/Spring)

Principles and techniques of quality assurance for food preparation and prevention of food-borne diseases. Sanitary and safe preparation, storage, transportation, and handling of foodstuffs and products—both commercially and residentially. Criteria and practical methodology of inspection and surveillance techniques, facilities design, and plan checking. Performance criteria for food handlers, with application to environmental techniques in education, enforcement, and consultation. (3 units; Fall)

This course introduces students to sources and characteristics of air and water pollutants and their effects on humans and public health. Methods used in sampling of pollutants, controls, and abatement of air and water quality standards and violations will also be discussed. Principles and processes involved in providing safe and adequate water supplies quantity and quality assurance, source and system design, and public health inspection parameters, and public health laws and policies will be included. Procedures and programs for the protection of air and water sources from contamination including waste management, hazardous materials disposal, and toxicology will also be covered. Prerequisite: HSC 312. (3 units; Fall)

This course is designed to introduce the student to the principles and methods of Environmental sampling and analysis. It provides an introduction to the laboratory methods for the measurements and evaluation of environmental exposures and their impacts on health. The course allows students to begin being exposed to techniques pertinent to their future occupation. The topics covered are general laboratory practices, water quality, food quality, industrial hygiene, and radiation. Eight hours of lecture and lab per week for one quarter. Prerequisite: HSC 312. (3 units; Spring)

A calculus-based course including an introduction to derivatives and integrals, dimensional analysis, analytical geometry, trigonometry, vectors, experimental error and other topics to provide a mathematical foundation for natural science majors. Prerequisites: MAT 115, 135 or sufficient SAT, ACT or math placement exam scores and appropriate high school mathematics background. (4 units; Spring)

This course examines the scope of public administration. Emphasis on practice as well as theory in personnel administration, financial administration, problems of management, administrative organization, merit systems, and intergovernmental relations by the use of case studies. (Spring even year & OPS; 3 units).

A study of mechanics, heat and thermodynamics, waves, sound, and the mathematical methods of physics. Should be taken with PHY 214L - Physics I Lab. Prerequisite: MAT 145 or 245. (3 units; Fall/Spring)

This laboratory course, designed to be taken concurrently with PHY 214 - Physics I, emphasizes scientific measuring and reporting techniques. Observational laboratories will reinforce topics in mechanics, including kinematics, Hooke's Law, momentum and inertia, and waves. Additional course ree. Pre- or Co- Requisite: PHY 214. (1 unit; Fall/Spring)

The purpose of this course is to focus on the use of communication strategies to inform and influence individual and community decisions regarding health. The seminar will focus on the following contexts of health: the multidimensional nature of health communication; understanding empirical research in health communication; behavioral theories in health communication; rhetorical theories in health communication; legal and ethical concerns in health communication; the communication of risk and uncertainty; and the design of health campaigns. Students will be required (a) to research and prepare a health communication strategy for use in a specific context and (b) to design an accompanying print or hypertext document to be used in that context. (3 units; As offered)

This course addresses the exploration and application of education, psychosocial, and spiritual components of health behaviors. Behavior change theory, principles, predictive models, and their application to health behavior change programs and interventions will be investigated. (3 units; As offered)

This course reviews various approaches to health promotion and disease prevention intervention strategies. The course is intended to be practical in nature, focusing on the logistics of intervention development and delivery and how these might vary across settings, behaviors, strategies/theories, and populations. Curriculum planning, methods of instruction, unit plan development, media use in health education, delivery and effectiveness will be discussed and practiced through the semester. (3 units; Spring)

Study of the community-based programs with nutrition components, including work-site wellness, health promotion, schools, day-care programs, and health clinics. Programs in these areas include nutrition screening and assessment, feeding programs and assistance, plus health promotion and disease prevention. (3 units; Fall/Spring)

This course provides a supervised internship in a community-based setting. The student will work in their chosen field of study, under the supervision of a professional, and will periodically report their practicum experience to the instructor to reflect their field experience. The course entails two major components: (1) internship experience, (2) review and assessment of the student's attainment of professional competencies. A total of 90 hours of on-site work, observation, or participation is required. Prerequisites: Senior status and permission of the Department Chair. (3 units; Fall/Spring/Summer)

The course is designed to be a culminating exercise for students to reflect upon, evaluate, and assimilate knowledge and experience they have gained by participating in a research or internship opportunity prior to this course. Students in the capstone will prepare a presentation (both oral and written) that will focus on that experience. Prerequisites: Senior status and permission of Department Chair. Additional course fee. Pre- or Co- Requisite: HSC 480. (3 units; Fall/Spring)