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UCCI Biology and Community Health 1,2 (6235, 6236) - SITE ADOPTED COURSE -

Approved Site(s):
	Site adopted course for Logan Memorial Educational Campus. Other schools may not offer this course without prior approval from the Interdivisional Curriculum Committee.
Grade Range:
	9�10
Prerequisites:
	None.
Course duration:
	Two semesters
Subject area in which graduation credit will be given:
	Science: Biology
UC subject area satisfied:
	d - Laboratory Science
Notes:
	Additional Science credit will be awarded if the student has already met the Biology subject area requirement.

Course Description:
	Biology and Community Health is a college preparatory laboratory science course with Next Generation Science Standards for Life Science integrated with Public and Community Health Pathway standards. This course is designed to provide students with an understanding of biological concepts through the study of the effect of disease on public and community health. Students will engage in experiments, conduct research, complete simulations and apply knowledge of cellular physiology to understand the spread of disease, which is the foundation of public and community health. Students will use experiments and genetic concepts to demonstrate the prevalence of hereditary disorders within a community. Using the concepts of evolution, students will examine the relationship between humans and pathogens and their change over time. Students will trace how public health has impacted the size of the human population over time. They will identify environmental issues affecting health in their community and then create action plans to improve the health outcomes within the community. The course culminates with students engaging in community health by going out and educating their community about relevant health problems prevalent in that community.
State Course Code(s):
	7951 - Intermediate Public and Community Health (Concentrator)
Basic Texts and Teaching Guides:
	BSCS Biology: A Human Approach, Kendall/Hunt, 2003. Roberts, P., The End of Food (excerpts pp 5-11); Mariner Books, 2009

CTE-191