Ethical Communication (COM 400)
Ethics of communication explores the pervasive power of speech and its effects on interpersonal relationships. The Biblical sources delineating forbidden communication; the prohibitions of speaking and accepting forbidden speech and the consequences of listening to and accepting such speech; Topics include: gossip, libel; slander; rebuke; tacit speech; degrading comments about friends neighbors and colleagues; speaking both good and evil about others in the workplace; speaking about groups of people, speaking in front of the subject himself; speaking secretly about a person; and other topics.

Upon completion of this course, the student will be able to: discuss the ethical and moral issues of communication; identify and discuss the sources, and issues that dictate ethical communication in interpersonal relationships; use their theoretical knowledge to assess whether specific forms of contextual communication is permitted or forbidden; and present alternative permissible and appropriate ethical responses for the various situations and involved parties.

Science of Nutrition (BIO 200)
Objectives: Identify and predict social and cultural forces that shape food habits, attitudes toward food, and beliefs about the relationship of food to nutrition and health; evaluate various forms of nutritional (mis)information; list and describe the metabolic roles of the major nutrients and identify nutrient dense food sources for each nutrients; contrast the process of digestion and absorption involved for each of the nutrients; define, classify and discuss the functions of dietary fiber; define, classify and discuss the metabolic roles of vitamins and minerals; identify the disease associated with the nutrient deficiency and toxicity; read and evaluate nutrition food labels; describe and discuss examples of diseases that have dietary implications; list and discuss the major eating disorders and their nutritional implications; discuss the relationship of dietary intake to weight management, sports performance, chronic diseases, and global nutrition (hunger); compare and contrast nutrient, caloric, and food requirements at the various stages of the life cycle; describe and discuss examples of how the Scientific Method can be used to evaluate nutritional claims; apply the principles of the Scientific Method to evaluate journal articles; and analyze and evaluate personal dietary intake, making specific suggestions to improve the diet based on the scientific principles of a balanced diet.
Instructions: Students will study the basic principles of nutrition, sources, and functions of the nutrients in all stages of the life cycle, nutrition as a world problem, and consumer problems related to food. Course topics such as weight loss, sports nutrition, food safety, the diet-disease relationship, global nutrition, and analysis of special nutritional requirements and needs during the life cycle, are emphasized.