This course illustrates how knowledge and principles of biology, biochemistry, and engineering are integrated to create new products for societal benefit. It uses a case study format to examine recently developed products of pharmaceutical and biotechnology industries: how a product evolves from initial idea, through patents, testing, evaluation, production, and marketing. Emphasizes scientific and engineering principles; the responsibility scientists, engineers, and business executives have for the consequences of their technology; and instruction and practice in written and oral communication. The topic focus of this class will vary from year to year. This version looks at inflammation underlying many diseases, specifically its role in cancer, diabetes, and cardiovascular disease.

Biology is designed for multi-semester biology courses for science majors. It is grounded on an evolutionary basis and includes exciting features that highlight careers in the biological sciences and everyday applications of the concepts at hand. To meet the needs of today’s instructors and students, some content has been strategically condensed while maintaining the overall scope and coverage of traditional texts for this course. Instructors can customize the book, adapting it to the approach that works best in their classroom. Biology also includes an innovative art program that incorporates critical thinking and clicker questions to help students understand—and apply—key concepts.

By the end of this section, you will be able to:Explain why an animal’s diet should be balanced and meet the needs of the bodyDefine the primary components of foodDescribe the essential nutrients required for cellular function that cannot be synthesized by the animal bodyExplain how energy is produced through diet and digestionDescribe how excess carbohydrates and energy are stored in the body

This course examines the growing importance of medicine in culture, economics and politics. It uses an historical approach to examine the changing patterns of disease, the causes of morbidity and mortality, the evolution of medical theory and practice, the development of hospitals and the medical profession, the rise of the biomedical research industry, and the ethics of health care in America.

This course explores the values (aesthetic, moral, cultural, religious, prudential, political) expressed in the choices of food people eat. It analyzes the decisions individuals make about what to eat, how society should manage food production and consumption collectively, and how reflection on food choices might help resolve conflicts between different values.