Science is the study of the order of the world- the macrocosm of the earth and the microcosm of our own bodies. Take advantage of the opportunity to study it with instructors who believe and live by their belief in a Borei Olam and have incorporated this into their masterful teaching.Maalot’s Science program is conducted in cooperation with the Michlalah Jerusalem College for Women. The science courses provide students with the prerequisites for the health professions including nursing, physician’s assistant, physical therapy, and others. The Biology, Chemistry, Anatomy and Physiology I & II courses are all offered with a fully equipped lab. The Nutrition course combines the study of health and fitness.
Maalot graduate have continued their studies in many health related professions.
Anatomy and Physiology/Lab I (BIO211)
Methods of instruction include lecture and demonstrations with laboratory requirement. A general overview of the organization of the human body is presented followed by major organ systems and an overview of pathophysiology topics.
Anatomy and Physiology/Lab II (BIO212)
Methods of instruction include lecture and lab. A general overview of the organization of the human body is presented followed by major organ systems and an overview of pathophysiology topics.
Biology/Lab (BIO113)
Methods of instruction include lecture and lab. Topics include the scientific method, chemical basis of life, cell structure and metabolism, cellular reproduction, genetics and transfer of genetic information from genes to protein, and the molecular basis of cancer.
Chemistry/Lab (CHE123)
Methods of instruction include lecture and labs. Topics include atoms, molecules, atomic theory, chemical formulas and equations, matter and energy, properties of solution, periodicity of elements, chemical bonding, and properties of gasses.
Nutrition (BIO208)
Methods include lecture and lab. Topics include digestion, absorption of nutrients, carbohydrates, fats, protein, vitamins and mineral requirements, additives, fads, diet, exercise and body response, socioeconomic influences on nutritional habits, and culture and consumer concerns.