week. Prerequisite: BIOL140 or BIOL241, or equiv-
alent, or permission of instructor.
BIOL641
IMMUNOLOGY (**)
3 sem. hrs.
This course stresses principles and methods of
immunology and their application to various biologi-
cal problems. Prerequisites: BIOL103, CHEM141 or
CHEM220. 2 hours lecture, 3 hours lab.
BIOL643
MAMMALOGY
3 sem. hrs.
This course provides for a study of taxonomy, adap-
tations, life histories, ecology and distribution of
mammals with emphasis on those in this general
region of the country. Prerequisite: BIOL140. 2 hours
lecture, 3 hours lab.
BIOL646
BIOLOGICAL ASPECTS OF
AGING
3 sem. hrs.
This course is designed to familiarize students from
various backgrounds with basic physiological alter-
ations occurring in man and animal with time, and the
problems and potential solutions associated with such
change.
BIOL661
VIROLOGY (**)
3 sem. hrs.
This course covers basic principles of animal virolo-
gy and introduces techniques used in the isolation and
characterization of viruses. Students examine the
major classes of pathogenic viruses with particular
emphasis on diagnostic assays, epidemiology, pathol-
ogy, and treatment. Lecture only. Prerequisites:
BIOL220, CHEM204, BIOL300, or permission of
the instructor.
BIOL664.431 INTRODUCTION TO
PATHOLOGY
3 sem. hrs.
This course involves the study of abnormal function
and structure at the tissue level. Topics covered are
inflammation, necrosis, tissue repair, neoplasia and
autoimmunity. A detailed unit on blood and elec-
trolyte imbalances is also included. Lecture and
demonstrations, no lab. Prerequisite: a course in
Human or Animal Physiology or consent of the
instructor.
BIOL681
FISH ECOLOGY
3 sem. hrs.
This course studies the interrelationships of fishes
and their environments, both biotic and abiotic;
anatomical, physiological, and sensory adaptations
(both general and specific) of fishes for life in aquat-
ic habitats; the behavior of fishes in relation to their
aquatic ecology; the effects of pollution and of man-
agement on aquatic habitats; and applied aspects of
fish ecology and fishery biology. Laboratory and field
work emphasizes fishes of the area. There will be a
three-hour laboratory each week. Prerequisite:
BIOL140 or BIOL241, or equivalent; BIOL342,
BIOL500, or BIOL640, or equivalent; or permission
of instructor.
BIOL682
BEHAVIORAL ECOLOGY
4 sem. hrs.
This course examines the behavior of animals in rela-
tion to their natural environment. It emphasizes the
functioning of instinctive and learned patterns of
behavior in their natural context, intraspecific com-
munication and social organization, behavioral rela-
tionships between species, and how behavior is regu-
lated and organized by physical and biological factors
in the environment. It includes lecture and laboratory.
Nutrition/Dietetics Courses
NUTR200
NUTRITION
3 sem. hrs.
An introduction to the major and minor nutrients,
their chemistry, metabolism and assimilation in
humans. The nutritional requirements throughout the
life cycle and under certain disease states are exam-
ined. Prerequisites: CHEM141 (or equivalent) and
BIOL244.
NUTR201
FOODS
4 sem. hrs.
A study of the fundamental principles of food selec-
tion and preparation with emphasis on factors which
affect the chemical composition, nutritive value,
economy, and palatability of the finished product.
Two hours of lecture and four hours laboratory.
Prerequisites:
CHEM140
and
CHEM202.
Mercyhurst College campus.
NUTR202
MEAL MANAGEMENT
4 sem. hrs.
The process of decision-making and the management
of human and material resources utilized in family
meal planning and preparation are studied, analyzed,
and evaluated. Laws and regulations affecting fami-
ly's food supply and the food habits and foods of var-
ious cultures are investigated. Three hours lecture and
four hours laboratory. Prerequisite: NUTR201.
Mercyhurst College campus.
NUTR299
INTRODUCTION TO
FOODSERVICE SYSTEMS
1 sem. hr.
This course applies management principles to institu-
tional foodservice. It emphasizes the organizational
framework, component parts, and technical functions
of the foodservice system with varying structure and
objective. Basis concepts of the systems approach are
related to a foodservice operation. Prerequisites:
NUTR200, NUTR201, NUTR202 and MGMT250.
NUTR300
ADVANCED NUTRITION
4 sem. hrs.
An examination in depth of the nutritional require-
ments of humans. In addition to lectures by the
instructor, the students present oral summaries of
recent journal articles on current topics of interest in
nutrition. Each student also prepares a term paper (a
review). The laboratory consists of animal studies and
human metabolic experiments. Three hours lecture
and three hours laboratory and discussions.
Prerequisites:
NUTR200, CHEM141,
and
BIOL244.
NUTR301
CLINICAL DIETETICS I
4 sem. hrs.
Pathological and physiological conditions are delin-
eated as a scientific basis for nutritional intervention.
This course also introduces the students to the dietet-
ic practitioner in a health team, and provides learning
experiences for acquisition of skills and practice in
communication, disciplined observation, relationship
formation, and diet counseling. Principles from the
biological, physical, social and behavioral sciences
are integrated in assessing the needs of the client, and
in planning, implementing, and evaluating nutritional
care. Clinical experiences are at an Erie acute care
hospital. Two hours lecture and eight hours clinical
experience. Prerequisites: CHEM140, CHEM202,
CHEM204, NUTR200, NUTR201, NUTR202.
NUTR302
CLINICAL DIETETICS II
4 sem. hrs.
A continuation of NUTR301, this course deals with
the pathophysiological basis for modified diets.
Learning experiences are provided for the students to
build upon knowledge, skills, and behavior acquired
in previous learning experiences. Activities include
developing individualized nutrition care plans, nutri-
tion counseling, case studies presentation, observa-
tion in special units, work on special projects, and
participation in other activities. Clinical experiences
are at an Erie acute care hospital. Two hours lecture
and eight hours clinical experience. Prerequisite:
NUTR301.
NUTR303
CLINICAL DIETETICS III
4 sem. hrs.
Continuation of SN302. This course deals with dis-
ease and its nutritional intervention. It also includes
the provision of preventive and interventive nutrition-
al care for clients, from infancy to senescence, in
acute and extended care facilities. Learning experi-
ences are provided for the students to further rein-
force and build upon previously acquired competen-
cies. Activities are similar to those in NUTR302.
Clinical experiences are at an Erie acute care hospital.
Two hours lecture and eight hours clinical experience.
Prerequisite: NUTR302.
NUTR305
FOODSERVICE SYSTEMS I
3 sem. hrs.
This course applies management principles to the
foodservice operation. It emphasizes coordinating
theory and practice in the study of quantity food pro-
duction. Experiences are obtained in institutional
foodservice systems. With clinic. Prerequisite:
NUTR299.
NUTR306
FOODSERVICE SYSTEMS II
4 sem. hrs.
This course places special emphasis on personnel
management and on the tools of financial control uti-
lized in foodservice management. Quality control in
the operation of a ready foods system is also
addressed. Opportunities are provided for students to
enhance menu planning competencies. Learning
experiences facilitate participation in the procure-
ment, production, and service of food. Observation
and some participation in supervisory functions of the
foodservice operation of acute care hospitals and
other health care facilities are encouraged. Group and
independent projects to gather data for problem solv-
ing are implemented. Some field trips to a variety of
foodservice systems are arranged. Two hours lecture
and eight hours clinical experience. Prerequisite:
NUTR305.
NUTR307
FOODSERVICE SYSTEMS III
4 sem. hrs.
This course deals with acquisition of more knowledge
concerning the technical aspects of foodservice sys-
tems and development of technical, human, and con-
ceptual level skills. There is opportunity for in-depth
study of selected areas including administrative man-
agement or management control; procurement, menu
planning, and production; personnel management;
and systems design, layout, and equipment. Learning
experiences are provided for students to reinforce
their previously acquired competencies in the plan-
ning, organizing, directing, controlling, and evaluat-
ing processes in foodservice systems management.
The focus is on problem solving through such tech-
164/Course Descriptions