Download BIOL 191: Introduction to Organismal Biology

BIOL 191: Introduction to Organismal Biology
Number of Credits 3
Instructor Profile Dr. Josh Stevenson
Catalog Description
Introduction to the diversity of life, including the physiology, ecology, behavior, and
evolution of living systems.
Prerequisite(s): BIOL 190.
Required Textbooks/Materials
The following text is required material in this course:
Urry, et al. Campbell Biology in Focus (w/ Modified Mastering Biology license), 2nd edition.
Pearson, 2016. ISBN: 9780134433769 (Package).
Student Learning Outcomes
Upon completion of this course, students will be able to
• describe the theory of evolution by natural selection;
• identify major taxonomic groups of organisms;
• summarize general features of plant structure and function;
• describe the general anatomy and physiology of animal organ systems; and
• compare the characteristics of aquatic and terrestrial biomes.
First Week of Materials/Assignments
The following schedule is subject to change:
January 3:
Mechanisms of Evolution
Introduction
Descent with Modification
Phylogeny
January 4:
Mechanisms of Evolution, continued
The Evolution of Populations
The Origin of Species
Broad Patterns of Evolution
January 5:
The Evolutionary History of Life
Early Life and the Diversification of Prokaryotes
The Origin and Diversification of Eukaryotes
January 9:
Exam 1
MasteringBiology Assignments
Course Description
This course section is entirely online except for the comprehensive final exam which will be
held at University of Nevada, Reno’s main campus on the final day of the semester. The
curriculum will consist of assigned textbook readings, online chapter outline videos and
printable chapter outlines, online modified MasteringBiology assignments, online exams, and
an in-person final exam.
Grade Breakdown
The percentage distribution for the course is:
MasteringBiology Assignments
Online Exams (three worth 10% each)
Final Exam
Total
35%
30%
35%
100%
A
B
Superior
Above Average
C
D
F
Average
Below Average
Failure
90–100%
80–89%
70–79%
60–69%
below 60%