Family and Consumer Sciences (7400)
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- Family and Consumer Sciences (7400)
Family and Consumer Sciences (7400)
| 123 | FUNDAMENTALS OF CONSTRUCTION | 3 credits |
| Basic theory and application of construction fundamentals, including experiences with patterns and specialty fabrics. | ||
| 125 | PRINC: APPAREL DESIGN | 3 credits |
| The study of contemporary apparel design and the relationship of design elements and principles to personal characteristics and social/professional orientation. | ||
| 132 | EARLY CHILDHOOD NUTRITION | 3 credits |
| Emphasis on nutrition as component of Early Childhood programs. Nutrition principles discussed in relation to self and young children. Prenatal and infant nutrition studied. Food as learning experience, menu planning, purchasing, sanitation, food labeling, storage and parent involvement included. For Family and Child Development Option, and an educational technology student. | ||
| 133 | NUTRITION FUNDAMENTALS | 3 credits |
| Study of basic nutrition concepts, contemporary issues, controversies; emphasis on macro/micro nutrient requirements for healthy individuals; analysis of a student's dietary intake. | ||
| 139 | FASHION & FURNISH INDUSTRIES | 3 credits |
| Overview of fashion and furnishings industries including production, distribution, promotion, and the impact of cultural influences. Discussion of career opportunities. | ||
| 141 | FOOD FOR THE FAMILY | 3 credits |
| Prerequisite FCS major or permission of instructor. Application of nutrition to meal planning; problems in selecting, budgeting and preparing food; meal service. | ||
| 147 | ORIENT-PROF STD-FAM & CONS SCI | 1 credits |
| Survey of history and development of family and consumer sciences with emphasis on professional and career opportunities. | ||
| 158 | INTRO: INTERIOR DESIGN | 3 credits |
| Introduction to interior design studies with emphasis on developing basic skills and competencies required for residential design. | ||
| 201 | COURTSHIP, MARR & FAM RELATION | 3 credits |
| Love, intimacy, relationship development, sexuality, marriage/child rearing are studied in lifespan perspective. Emphasis placed on individual relation to changing family/social/cultural demands. | ||
| 219 | DRESS AND CULTURE | 3 credits |
| Study of cultural, social, psychological and economic aspects of clothing. Emphasis on expression and use of clothing in relation to self, society and culture. Lecture/discussion. | ||
| 225 | TEXTILES | 3 credits |
| Basic study of natural and manufactured fibers. Emphasis on physical properties, selection and care. Attention given to design and manufacture of textiles. Lecture/Laboratory. | ||
| 226 | TEXTILE EVALUATION | 3 credits |
| Prerequisite: 225. Evaluating method, quality, and necessity of dyes, finishes, other coloration techniques and designs. | ||
| 241 | INTRO: FAM & CONS SCI EDUC | 3 credits |
| Introduction to the teaching of Family and Consumer Sciences in the secondary schools. Emphasis on state standards, current trends and societal factors affecting career-technical programs. | ||
| 250 | FOOD SCIENCE LECTURE & LAB | 4 credits |
| Prerequisites: 133, 3150:110, 111. Study of the chemical and physical structure of food. Scientific and aesthetic principles involved in the selection, storage and preparation of foods. Lecture and laboratory combined. | ||
| 255 | FATHERHOOD: PARENT ROLE | 3 credits |
| Prerequisites: 201 or 265. Historic evolution of the father role, its changing social definition, and father's potential effects on a child's development--birth through adolescence. | ||
| 257 | AUTOCAD FOR INTERIOR DESIGN | 3 credits |
| Prerequisites: 158 or permission from instructor. An introductory course in computer drafting as an alternative to conventional drafting for interior design applications. | ||
| 258 | LIGHT IN MAN-MADE ENVIRONMENTS | 3 credits |
| Prerequisites: 2940:250. Comprehensive study of the essential principles of light in a three-dimensional context for man-made environments. | ||
| 259 | FAMILY HOUSING | 3 credits |
| A study of three basic aspects of family housing: physical/design, financial/legal, and sociological. | ||
| 265 | CHILD DEVELOPMENT | 3 credits |
| Physical, cognitive, language, social, emotional, and personality development of the child from prenatal through age eight. Observation of children in early childhood educational settings. | ||
| 270 | THEORY & GUIDANCE OF PLAY | 3 credits |
| Prerequisite: 265. Theory and guidance of play as primary vehicle and indicator of physical, intellectual, social, emotional development and learning of children from birth to kindergarten. | ||
| 280 | EARLY CHILDHOOD CURRIC METHODS | 3 credits |
| Prerequisite: 265. Planning, presenting, evaluating creative activities in art, music, movement, language arts, logico-mathematics and science. Space, time, materials and adult-child interaction are emphasized. | ||
| 295 | DIRECT EXPERIENCES IN HOSPITAL | 3 credits |
| Prerequisite: permission of adviser. Individual learning experiences for students with patients, their families and the hospital personnel in various hospital settings under the direction of hospital and University staff. | ||
| 296 | HOSPITAL BASED CHILD LIFE | 0.5 credits |
| Prerequisite: permission of advisor. This course focuses on the hospital setting, introducing the student to the role of the child life specialist in the hospital. | ||
| 300 | LEGAL ENVIRONMENT OF FAMILIES | 3 credits |
| Introduction to legal terminology, reasoning and analysis, court systems and procedures within the context of family and consumer law. | ||
| 301 | CONSUMER EDUCATION | 3 credits |
| Practical application that reviews and analyzes consumer education methods with major emphasis on the evaluation of consumer education programs. Online section available. | ||
| 303 | CHILDREN AS CONSUMERS | 3 credits |
| Study of the consumer role of children three through eighteen years. Emphasizes research data on children as consumers and consumer education for children. | ||
| 305 | ADV CONSTRUCTION & TAILORING | 3 credits |
| Prerequisite: 123. Advanced theory and principles in construction of couture garment. Construction of coat or suit jacket utilizing custom tailoring techniques. Two hours lecture, four hours laboratory. | ||
| 310 | FOOD SYSTEMS MANAGEMENT I | 4 credits |
| Prerequisites: 250, 6200:201 or 2420:211 or permission; corequisite: 7400:315. Basic theoretical concepts in the management of dietetic food service systems and the practical application of principles and procedures in quantity food production and service. | ||
| 311 | SEMINAR IN FIBER ARTS | 3 credits |
| Exploration of a specific fiber arts technique such as needle arts, weaving, surface design, wearable art, or machine stitchery. (May be repeated for a total of nine credits). | ||
| 315 | FOOD SYSTEMS MGMT I CLINICAL | 2 credits |
| Prerequisite: 250; corequisite: 310. Development of quantity food preparation and supervisory skills in community agencies; identification of functions and resources involved in the management of food service systems. | ||
| 316 | SCIENCE OF NUTRITION | 4 credits |
| Prerequisites: 3100:202, 3150:113, or instructor permission. In-depth characterization of composition, metabolism, physiological functions and interrelationships of nutrients. Analysis and interpretation of current literature; assessment of nutrition counseling techniques. | ||
| 320 | CAREER DECISIONS IN NUTRITION | 1 credits |
| Exploration of the nutrition/dietetics profession, including academic/internship routes, career opportunities, professional concepts and attributes. Self-assessment and goal setting with beginning portfolio development. | ||
| 321 | EXPERIMENTAL FOODS | 3 credits |
| Prerequisites: 250; 3150:110, 111, 112, 113. Theory and methods in the experimental study of foods. Sensory evaluation and instrumental analysis of food quality. Individual research emphasized. Lecture/Laboratory. | ||
| 328 | NUTRITION IN MEDICAL SCIENCE I | 4 credits |
| Prerequisites: 133 or 316, 426, 443 or permission. Analysis of therapeutic health-care concepts. Consideration of nutritional implications of pathological conditions; construction of diets for specific disorders. | ||
| 329 | NUTRITION IN MED SCI I-CLINIC | 2 credits |
| Prerequisites: 133 or 316, 426, 443 or permission; corequisite: 328. Analysis of therapeutic health-care concepts. Consideration of nutritional implications of pathological conditions; construction of diets for specific disorders. | ||
| 331 | INTERIOR DESIGN THEORY | 3 credits |
| Prerequisites: 158, 7100:144. A comprehensive study of interior design theories and application in the built environment. | ||
| 333 | PROGRAMMING & SPACE PLANNING | 3 credits |
| Prerequisites: 259, 331; 2940:250. A comprehensive study of space planning principles and the programming phase of the design process. | ||
| 334 | SPECIFICATIONS FOR INTERIORS I | 3 credits |
| Prerequisites: 225, 258. A comprehensive study of composition, characteristics, manufacture, dimensions and use, bi-products, installation, and specifications of interior construction materials. | ||
| 335 | SPECIFICATION FOR INTERIORS II | 3 credits |
| Prerequisites: 334. A comprehensive study of interior finish material with emphasis on soft goods and textiles, selection criteria, estimating, and writing specifications. | ||
| 336 | PRIN & PRAC OF INTERIOR DESIGN | 3 credits |
| Prerequisites: 334. Study of the business of interior design to include initiating and maintaining a successful practice in residential or non-residential design. | ||
| 337 | INTER DESIGN CONTRACT DOCUMENT | 3 credits |
| Prerequisites: 7100:492. A comprehensive study of contract documents and work drawings required for the design of interior spaces. Emphasis on three-dimensional representation. | ||
| 340 | MEAL MANAGEMENT | 2 credits |
| Prerequisites: 250 or 141. Emphasis is on meal design, etiquette, nutritional adequacy, and application of management principles. Resource management is applied to all course activities, including restricted financial and special diet situations. | ||
| 352 | STRATEGIC MERCHANDISE PLANNING | 3 credits |
| Prerequisite: General Math Requirement. The fashion buyer's role in merchandise management and decision making with spreadsheets and merchandise mathematics incorporated into computer simulations. | ||
| 360 | PARENT-CHILD RELATIONS | 3 credits |
| Prerequisite: 265. The study of interactive parent-child relations from infancy through adulthood and the internal and environmental forces which impact upon family dynamics. Online course. | ||
| 362 | FAMILY LIFE MANAGEMENT | 3 credits |
| Introduction to management theories, processes and principles as applied to utilization of human and material resources in promotion of individual and family well-being. | ||
| 365 | INFANT, FAMILY AND SOCIETY | 3 credits |
| Prerequisite: 265. Indepth examination of physical, cognitive, language, social, and emotional development of the infant from prenatal through age two. Observation of infants in daycare settings. | ||
| 400 | NUTRITION COMMUN & EDUC SKILLS | 4 credits |
| Prerequisites: 133 or 316. Theory and development of communication and education skills essential to dietetics practice; interpersonal communication; interviewing; nutrition counseling; education techniques, media, and current technology. | ||
| 401 | AMERICAN FAMILIES IN POVERTY | 3 credits |
| Prerequisites: 201 or 265, and senior status. Overview of the issues, trends and social policies affecting American families living in poverty. Online section available. | ||
| 402 | ADVANCED FIBER ARTS | 3 credits |
| Prerequisite: 311 or Permission of the instructor. An advanced course that builds on the skills learned in 7400:311, with the intention of reaching a caliber suitable for one of the many professions in this field, including business aspects such as market analysis and product development. | ||
| 403 | ADVANCED FOOD PREPARATION | 3 credits |
| Prerequisites: 141 or 250 or permission. Study of advanced techniques of food preparation. Introduction to and interpretation of classic and foreign cuisines. Emphasis on individualized experiences, skill development and evaluation of procedures and results. | ||
| 404 | MIDDLE CHILDHOOD & ADOLESCENCE | 3 credits |
| Prerequisites: 201, 265 or permission of instructor. The influences of middle childhood and adolescent behavior on the family and the influences of the family environment on middle childhood and adoescent development. | ||
| 406 | FAMILY FINANCIAL MANAGEMENT | 3 credits |
| Analysis of the family as a financial unit including financial problems and their resolution, decision-making patterns and financial practices behavior. Cases, exercises, problems and computer analysis. | ||
| 407 | FCB OCCUP EMPLOYMNT EXPERIENCE | 4 credits |
| Provides student with knowledge of current business and industrial practices at level minimally commensurate with employment expectations of graduates of vocational job training programs in Family and Consumer Sciences. | ||
| 412 | INSTITUTIONAL MANAGEMENT | 3 credits |
| Organization and management in administration of food service systems; problems in administration of food service systems; problems in control of labor, time and cost. Field experience in food production. | ||
| 413 | FOOD SYSTEMS MANAGEMENT II | 3 credits |
| Prerequisite: 310. Advanced concepts in management of dietetic service systems relating to achievement of nutritional care goals. | ||
| 414 | FOOD SYSTEMS MGMT II-CLINICAL | 3 credits |
| Prerequisite: 315; corequisite: 413. CP students only. Application of advanced food systems management concepts in community dietetic food service facilities; preparation for entry-level staff positions as administrative dietitians; clinical experience for 24 hours per week for 10 weeks of semester. | ||
| 418 | HISTORY OF INTERIOR DESIGN I | 4 credits |
| The study of furnishings, interiors, and architecture from antiquity through the eighteenth century, with emphasis on the social-cultural influences shaping their development. | ||
| 419 | HISTORY OF INTERIOR DESIGN II | 4 credits |
| The study of nineteenth- and twentieth-century furnishings, interiors, and architecture, with emphasis on the social-cultural influences shaping their development. | ||
| 421 | SP: FAMILY & CONSUMER SCIENCES | 1-3 credits |
| Additional study or apprentice experience in specialized field or preparation; group and individual experimentation. | ||
| 422 | TEXTILES FOR INTERIORS | 3 credits |
| Prerequisite: 225. Evaluation of physical, aesthetic, comfort, care and durability properties of textile products and testing procedures to determine suitability for interiors. | ||
| 424 | NUTRITION IN LIFE CYCLE | 3 credits |
| Prerequisite: 316 or 426, or permission of instructor. Study of the physiological basis for nutritional requirements; interrelating factors which affect growth, development, maturation and nutritional status from conception through the elderly years. | ||
| 425 | TEXTILES FOR APPAREL | 3 credits |
| Prerequisite: 225, 226. Evaluation of physical, aesthetic, comfort, care, and durability properties of textile products and testing procedures to determine suitability for desired end uses. | ||
| 426 | HUMAN NUTRITION | 3 credits |
| Prerequisites: 133, 3100:202, 203, 3150: 112, 113 or instructor's permission. Corequisite: 443. Application of principles nutrition, metabolism and assessment. Analyses and interpretation of current literature. Open to dietetics majors only. | ||
| 427 | GLOBAL ISSU TEXTILES & APPAREL | 3 credits |
| Prerequisite: 139. Examines the global structure and scope of the textile and apparel industries emphasizing an economic perspective. | ||
| 428 | NUTRITION IN MEDICAL SCI II | 5 credits |
| Prerequisite: 328. Continuation of 328. Emphasizing nutritional implications of more complex metabolic and pathological conditions as well as nutrition support strategies. | ||
| 429 | NUTRITION IN MED SCI II-CLINIC | 3 credits |
| Prerequisites: 329, CP students only; corequisite: 428. Clinical experience in hospitals; application of principles of nutritional care learned in 428. | ||
| 430 | COMPTR ASSTD FOOD SERVICE MGMT | 3 credits |
| Use of computer programs in application of management concepts for food service systems. | ||
| 431 | PROF PRESENTATN SKILLS IN FCS | 3 credits |
| Prerequisites: 141 or 250. Emphasis on development of abilities and strengths in coordination of equipment, materials, motion, speech, and presentation delivery relating to education and industry in Family and Consumer Sciences. | ||
| 433 | SENIOR DESIGN STUDIO I | 3 credits |
| Prerequisites: 334,335,336,337,422. A comprehensive study of residential design with emphasis on conceptual, analytical and graphic skills. | ||
| 434 | SENIOR DESIGN STUDIO III | 3 credits |
| Prerequisites: 334,335,336,337,422. Advanced space planning and problem solving experiences for application in nonresidential design. | ||
| 435 | DECORATIVE ELEMTS INTER DESIGN | 1 credits |
| Prerequisites: 334,335,337,418,419,422. The selection and application of decorative elements in the built environment. | ||
| 436 | TEXTILE CONSERVATION | 3 credits |
| Prerequisites: 123, 225. Principles and practices of textile conservation with emphasis on procedures appropriate for collectors and small historical agencies. | ||
| 437 | HISTORIC COSTUME | 3 credits |
| Study of costume and textiles from antiquity through the 18th century, with emphasis on social/cultural influences. | ||
| 438 | HISTORY OF FASHION | 3 credits |
| Study of western fashions, textiles, and designers with emphasis on social-cultural influences. | ||
| 439 | FASHION ANALYSIS | 3 credits |
| Prerequisites: 125, 139, senior status. In-depth study of resources and processes for the analysis and forecasting of fashion trends. Emphasis on current designers and environmental forces that influence fashion. | ||
| 440 | FAMILY CRISIS | 3 credits |
| Study of family stress and crisis including internal and external variables and their influence on degree of disorganization, coping and recovery. Includes theory, research and application dimensions. | ||
| 441 | FAM RELATNSHIP MID & LATER YRS | 3 credits |
| Exploration of family and individual development of communication and education during the middle and later years of life. Emphasis on issues related to intimacy, economics, social policies, psychological and biological changes. | ||
| 442 | HUMAN SEXUALITY | 3 credits |
| Prerequisite: 201 or permission of instructor. Introduction to problems and values. Emphasis is on the role of values in intimate relationships, the diverse dimensions of sexual responsibility. | ||
| 443 | NUTRITION ASSESSMENT | 3 credits |
| Prerequisites: 7400:133, 3100:202, 203, 3150:112,113; Corequisites: 7400:426 or instructor permission. Application of principles of nutrition and assessment. Analysis and interpretation of current literature. Open to dietetics majors only. | ||
| 444 | NUTR MED SCI LT CARE -CLINICAL | 2 credits |
| Prerequisite: CP students only, 7400:328 and 7400:329. Clinical experiences in long term care facilities for application of principles of nutritional care learned in 7400:328. | ||
| 446 | CULTURE, ETHNICITY & FAMILY | 3 credits |
| Prerequisites: 201 or 265, and senior status. Study of the role of culture and ethnicity in adaptation of the family system to environment. Online section available. | ||
| 447 | SR SEM: CRIT ISSUES-FCS DEV | 1 credits |
| Prerequisites: FCS major & senior standing. Consideration of family and consumer sciences as a profession and its impact on the quality of life of individuals, families and their environments. Analysis of challenges facing the profession and all home economists. | ||
| 448 | BEFORE & AFTER SCHL CHILD CARE | 2 credits |
| Study of the development, implementation and evaluation of school-age child-care programs for before and after school and vacation periods. | ||
| 449 | FLAT PATTERN DESIGN | 3 credits |
| Prerequisite: 123. Theory and experience in clothing design using flat pattern techniques. | ||
| 450 | FAMILIES, INDIVIDL & ENVIRONMT | 3 credits |
| Prerequisite: FCS major, senior standing or completion of 90 credits or permission of instructor. Integrative exploration of issues affecting the well-being of individuals, families, and communities in the multiple environments in which they function. | ||
| 451 | CHILD IN THE HOSPITAL | 4 credits |
| Prerequisite: 265, comparable course or permission of instructor. Seminar dealing with special needs and problems of hospitalized/ill child and family. Literature related to effects, separation, illness and stress. Examination of strategies for coping. | ||
| 452 | CHILD, ILLNESS AND LOSS | 3 credits |
| Prerequisite: senior level standing. This course examines the phenomena of illness, loss and bereavement in modern society with a special emphasis on children and families. | ||
| 453 | FACILITATING SUPPORT GROUPS | 3 credits |
| Prerequisite: senior level standing. Theories, strategies and skills needed to facilitate support groups for children and for adults are studied using a variety of approaches including participation in a support group. | ||
| 455 | PRACT: EXPERNC CHILD-LIFE PROG | 3 credits |
| Prerequisite: 451. Field experience in a child-life program and classroom activities including critical analysis of a currently functioning program and program administration. | ||
| 458 | SENIOR DESIGN STUDIO II | 3 credits |
| Prerequisites: 334,335,336,337,422. A comprehensive study of the nonresidential design with emphasis on conceptual, analytical and graphic skills. | ||
| 459 | SENIOR DESIGN STUDIO IV | 3 credits |
| Prerequisites: 334,335,336,337,422. Advanced space planning and problem solving experiences for application in residential and nonresidential design. | ||
| 460 | ORG & SUPRV CHILD CARE CENTERS | 3 credits |
| Theory, principles and procedures involved in establishing and operating centers for infants, toddlers, preschool and school-age children. | ||
| 461 | CASE MGMT CHILDRN & FAMILIES I | 3 credits |
| Provides an overview of Case Management basics in a multi-systems collaborative context. Includes roles, values, principles, state and service systems, and service coordination. | ||
| 462 | CASE MGMT CHLDRN & FAMILIES II | 3 credits |
| Prerequisite: 461/561. Provides in-depth exploration of Case Management principles and practice. Emphasis on process and functions, assessment, cross-system service planning and coordination, advocacy, and cultural diversity. | ||
| 463 | PRACT: CROS-SYS CSE MGT:CHD&FA | 3 credits |
| Prerequisites: 461/561, 462/562, and six hours of electives. Provides on-site opportunities to apply skills in cross-systems collaborative Case Management with children and families. Includes review of strategies, ethics, and survival skills, and supervision. | ||
| 470 | FOOD INDUS: ANALYS & FLD STDY | 3 credits |
| Prerequisite: 250 or permission. Role of technology in extending the food supply. Chemical, physical and biological effects of processing and storage, on-site tours of processing plants. | ||
| 474 | CULTURAL DIMENSIONS OF FOOD | 3 credits |
| An examination of cultural, geographical and historical influences on development of food habits. Emphasis on evolution of diets; effects of religion, education, gender roles, media. | ||
| 476 | DEVELOPMENTS IN FOOD SCIENCE | 3 credits |
| Prerequisite: 7400:250. Advanced study of the chemistry and physics of food components affecting characteristics of food. Critical evaluation of current basic and applied research emphasized. | ||
| 478 | SENIOR PORTFOLIO REVIEW | 1 credits |
| Prerequisites: permission of instructor. The development of the interior design portfolio. | ||
| 479 | THE NCIDQ EXAMINATION | 1 credits |
| Prerequisites: permission of Program Director. The course is designed to help candidates prepare for the National Council for Interior Design Qualification Examination. | ||
| 480 | COMMUNITY NUTRITION I | 3 credits |
| Prerequisites: 316 or 426. Corequisite: 481 for CP students only. Major food and nutrition related problems in the community. Emphasis on community assessment, program implementation and evaluation, and rationales for nutrition services. | ||
| 481 | COMMUNITY NUTRITION I-CLINICAL | 1 credits |
| Prerequisite: CP students only; 428. Corequisite: 480. Field placement in area agencies offering nutrition services. Study of the agency's goals, organization, and philosophy of nutritional care. | ||
| 482 | COMMUNITY NUTRITION II | 3 credits |
| Prerequisite: 480. Corequisite: 483 for CP students only. Activities engaged in by community nutritionist. Emphasis on controversies, cultural differences, educational approaches, grants manship, marketing, and working with the media. | ||
| 483 | COMMUNITY NUTRITION II-CLINIC | 1 credits |
| Prerequisite: CP students only; 481. Corequisite: 482. A second field placement in an area agency offering nutrition services. Study of the agency's goals, organization, and philosophy of nutritional care. | ||
| 484 | HOSPITAL SETTINGS, CHILD & FAM | 3 credits |
| Prerequisite: 265, comparable course or permission of instructor. Focuses on hospital as a major social institution; introduces procedures and functions of the hospital; roles played by various hospital personnel plus cursory knowledge of medical terminology, common childhood diseases, illnesses and injuries. | ||
| 485 | SEM: FAMILY & CONSUMER SCIENCE | 1-3 credits |
| Prerequisite: permission of instructor. Exploration and evaluation of current developments in selected areas. | ||
| 486 | STAFF RELIEF: DIETETICS | 2 credits |
| Prerequisites: 414, CP senior only. Opportunity to function as an entry-level dietitian in area of administrative, therapeutic or community dietetics. The graduating senior CUP student spends three 40-hour weeks in a mutually agreeable agency primarily under direction of staff dietitians or coordinators. | ||
| 487 | SPORTS NUTRITION | 3 credits |
| Prerequisites: 133; 3100:202,203; 3150:112,113 or 203 or permission of instructor. In-depth study of energy metabolism and utilization before, during, and after exercise. Factors affecting nutrient needs and peak performance of different athletic populations are emphasized. | ||
| 488 | PRACT: DIETETICS | 1-3 credits |
| Prerequisite: approval of advisor/instructor. Practical experience in application of the principles of nutrition. | ||
| 489 | PROFESSNL PREPARATN- DIETETICS | 1 credits |
| Historical aspects of dietetics and where the profession is going. Specialty areas of dietetic practice are explored. Students prepare the application for dietetic internship. | ||
| 490 | W: FAMILY & CONSUMER SCIENCES | 1-3 credits |
| Prerequisite: at least junior standing. Investigation on current issue or topic in selected areas of home economics and family ecology. May be on off-campus study tour or an on-campus full-time group meeting. | ||
| 491 | CAREER-TECH FCS INSTR STRATEGS | 3 credits |
| Prerequisites: 241, 5100:200, 5100:220. Organization of Career-Technical Family and Consumer Sciences programs in schools grades 4-12. Emphasis on strategies, compliance with state career-technical directives, student organizations, program planning, workplace replication and classroom observations. | ||
| 493 | NUTRITION FOR ATHLETES | 3 credits |
| Study of metabolism before, during, and after exercise. Factors affecting nutrient needs and peak performance of different athletic populations are emphasized. | ||
| 494 | INTERN: FAMILY & CONSUMER SCI | 1-6 credits |
| Prerequisite: permission of the instructor. In depth field experience in business, industry, or community agencies relating to the student's area of specialization. | ||
| 495 | INTERN: GUID EXPER CH-LIFE PRG | 8 credits |
| Prerequisite: 455. Field experience in a child-life program at an approved pediatric facility under the supervision of Child Life Specialists. | ||
| 496 | PARENT EDUCATION | 3 credits |
| Prerequisite: 265, comparable course or permission of instructor. Practical application that reviews and analyzes parent education methods with major emphasis on the evaluation of parent education programs. Online section available. | ||
| 497 | INTERN: FAMILY & CONSUMER SCI | 2-6 credits |
| Prerequisite: permission of instructor. In-depth field experience in business, industry or community agencies related to student's area of specialization. | ||
| 498 | STUDENT TEACHING SEMINAR | 1 credits |
| Corequisite: 5300:495. Seminar for students currently enrolled in Family and Consumer Sciences student teaching. Emphasis on block and lesson plan development, licensure, portfolio development, Praxis III, professional development, and student teaching reflections. | ||
| 499 | SR HONORS PROJ: FAM & CONS SCI | 1-3 credits |
| (May be repeated for a total of six credits) Prerequisites: senior standing in Honors Program and approval of honors preceptor. Individual study supervised by adviser. Student and preceptor develop goals, objectives and methodology. | ||
| 500 | NUTRITION COMMUN & EDUC SKILLS | 4 credits |
| Prerequisite: permission of instructor. Theory and development of communication and education skills essential to dietetics practice; interpersonal communication; interviewing; nutrition counselling, education techniques,media and current technology. | ||
| 501 | AMERICAN FAMILIES IN POVERTY | 3 credits |
| Prerequisite: Permission of instructor. Overview of the issues, trends, and social policies affecting American families living in poverty. Online section available. | ||
| 502 | ADVANCED FIBER ARTS | 3 credits |
| Prerequisite: Permission of the instructor. An advanced course that builds on the skills learned in the prerequisite, with the intention of reaching a caliber suitable for one of the many professions in this field, including business aspects such as market analysis and product development. | ||
| 503 | ADVANCED FOOD PREPARATION | 3 credits |
| Prerequisite: permission. Study of advanced techniques of food preparation. Introduction to and interpretation of classical and foreign cuisines. Emphasis on individualized experience, skill development and evaluation of procedures and results. | ||
| 504 | MIDDLE CHILDHOOD & ADOLESCENCE | 3 credits |
| Prerequisite: permission of instructor. The influences of middle childhood and adolescent behavior on the family and the influences of the family environment on middle childhood and adolescent development. | ||
| 506 | FAMILY FINANCIAL MANAGEMENT | 3 credits |
| Analysis of the family as a financial unit including financial problems and their resolution, decision-making patterns and financial practices behavior. Cases, exercises, problems and computer analysis. | ||
| 507 | FCS OCCUP EMPLOYMNT EXPERIENCE | 4 credits |
| Provides student with knowledge of current business and industrial practices at level minimally commensurate with employment expectations of graduates of vocational job training programs in Family and Consumer Sciences. | ||
| 513 | FOOD SYSTEMS MANAGMENT II | 3 credits |
| Prerequisites: Acceptance into the graduate program or permission of the instructor. Advanced concepts in management of dietetic service systems relating to achievement of nutritional care goals. | ||
| 514 | FOOD SYSTEMS MGMT II CLINICAL | 3 credits |
| Prerequisite: Admission to CP program. Corequisite: 513. This clinical increases experience and serves to present in depth the role and responsibility of the Management RD/Food Service Director. Professional competencies are learned, leading to employment as an entry level dietitian. | ||
| 518 | HISTORY OF INTERIOR DESIGN I | 4 credits |
| The study of furnishings, interiors, and architecture from antiquity through the eighteenth century, with emphasis on the socio-cultural influences shaping their development. | ||
| 519 | HISTORY OF INTERIOR DESIGN II | 4 credits |
| The study of nineteenth and twentieth-century furnishings and interiors, with emphasis on the social-cultural influences shaping their development. | ||
| 522 | TEXTILES FOR INTERIORS | 3 credits |
| Prerequisite: Permission from instructor. Evaluation of physical, aesthetic, comfort, care and durability properties of textile products and testing procedures to determine suitability for desired end uses and as it relates to interior fabrics. | ||
| 524 | NUTRITION IN LIFE CYCLE | 3 credits |
| Prerequisite: permission of the instructor. Study of the physiological basis for nutritional requirements; interrelating factors which affect growth, development, maturation and nutritional status from conception through the elderly years. | ||
| 525 | TEXTILES FOR APPAREL | 3 credits |
| Prerequisite: Permission. Evaluation of physical, aesthetic, comfort, care and durability properties of textile products and testing procedures to determine suitability for desired end uses. | ||
| 526 | HUMAN NUTRITION | 3 credits |
| Prerequisites: Acceptance into the graduate program or permission from the instructor. Corequisites: 7400:543. Application of principles of nutrition, metabolism and assessment. Analysis and interpretation of current literature. | ||
| 527 | GLOBAL ISS IN TEXTLS & APPAREL | 3 credits |
| Prerequisite: permission of the instructor. Examines the global structure and scope of the textile and apparel industries emphasizing an economic perspective. | ||
| 528 | NUTRITION IN MEDICAL SCI II | 5 credits |
| Prerequisites: Acceptance into the graduate program or permission of instructor. Emphasizing nutritional implications of more complex metabolic and pathological conditions as well as nutrition support strategies. | ||
| 529 | NUTRITION IN MED SCI II-CLINIC | 3 credits |
| Prerequisite: Admission to CP Program. Corequisite: 7400:528. Clinical experience in hospitals; application of principles of nutritional care. | ||
| 531 | PROF PRESENTATN SKILLS IN FCS | 3 credits |
| Prerequisite: permission of instructor. Emphasis on development of abilities and strengths in coordination of equipment, materials, motion, speech and presentation delivery relating to education and industry in Family and Consumer Sciences. | ||
| 536 | TEXTILE CONSERVATION | 3 credits |
| Prerequisite: permission of instructor. Principles and practices of textile conservation with emphasis on procedures appropriate for collectors and small historical agencies. | ||
| 537 | HISTORIC COSTUME | 3 credits |
| Study of western costume and textiles from antiquity to 1830, with emphasis on social-cultural influences. | ||
| 538 | HISTORY OF FASHION | 3 credits |
| Prerequisite: permission of instructor. Study of western fashion, textiles, and designers from the nineteenth century to present with emphasis on social-cultural influences. | ||
| 540 | FAMILY CRISIS | 3 credits |
| Study of family stress and crisis including internal and external variables and their influence on degree of disorganization, coping and recovery. Includes theory, research and application dimensions. | ||
| 541 | FAM RELATNSHIP MID & LATER YRS | 3 credits |
| Study of family patterns and problems during middle and later years of life with emphasis on psychological and biological changes and economic and social adequacy. Research and trends in gerontology. | ||
| 542 | HUMAN SEXUALITY | 3 credits |
| Prerequisite: permission of instructor. Introduction to problems and values. Emphasis is on the role of values in intimate relationships, the diverse dimensions of sexual responsibility. | ||
| 543 | NUTRITION ASSESSMENT | 3 credits |
| Corequisites: 7400:526 or instructor permission. Application of principles of nutrition and assessment. Analysis and interpretation of current literature. Open to dietetics majors only. | ||
| 544 | NUTR MED SCI LT CARE-CLINICAL | 2 credits |
| Prerequisites: CP Graduate students only, 7400:328, 329. Clinical experiences in long term care facilities for application of principles of nutritional care. | ||
| 546 | CULTURE, ETHNICITY & FAMILY | 3 credits |
| Prerequisite: Permission of instructor. Study of the role of culture and ethnicity in adaptation of the family system to environment. Program applications considered. Online section available. | ||
| 548 | BEFORE & AFTER SCHL CHILD CARE | 2 credits |
| Study of the development, implementation and evaluation of school-age child-care programs for before and after school and vacation periods. | ||
| 549 | FLAT PATTERN DESIGN | 3 credits |
| Prerequisite: permission of instructor. Theory and experience in clothing design using flat pattern techniques. | ||
| 551 | CHILD IN THE HOSPITAL | 4 credits |
| Prerequisite: permission of the instructor. Seminar dealing with social needs and problems of hospitalized/ill child and family. Literature related to effects, separation, illness and stress. Examination of strategies for coping. | ||
| 552 | CHILD, ILLNESS AND LOSS | 3 credits |
| This course examines the phenomena of illness, loss and bereavement in modern society with a special emphasis on children and families. | ||
| 553 | FACILITATING SUPPORT GROUPS | 3 credits |
| Theories, strategies and skills needed to facilitate support groups for children and for adults are studied using a variety of approaches including participation in a support group. | ||
| 555 | PRACT: EXPERNC CHILD-LIFE PROG | 3 credits |
| Prerequisite: 561 or permission of the instructor. Field experience in a child life program and classroom activities including critical analysis of a currently functioning program and program administration. | ||
| 560 | ORG & SPRVSN CHILD CARE CNTRS | 3 credits |
| Theory, principles and procedures involved in establishing and operating centers for infants, toddlers, preschool and school-age children. | ||
| 561 | CASE MGMT CHILDRN & FAMILIES I | 3 credits |
| Provides an overview of Case Management basics in a multi-systems collaborative context. Includes roles, values, principles, state and service systems, and service coordination. | ||
| 562 | CASE MGMT CHLDRN & FAMILIES II | 3 credits |
| Prerequisites: 561 or permission of instructor. Provides in-depth exploration of Case Management principles and practice. Emphasis on process and functions, assessment, cross-system service planning and coordination, advocacy, and cultural diversity. | ||
| 570 | FOOD INDUST: ANALYS & FLD STDY | 3 credits |
| Prerequisite: permission. Role of technology in extending the food supply. Chemical, physical and biological effects of processing and storage, on-site tours of processing plants. | ||
| 574 | CULTURAL DIMENSIONS OF FOOD | 3 credits |
| An examination of cultural, geographical and historical influences on development of food habits. Emphasis on evolution of diets; effects of religion, education, gender roles, media. | ||
| 576 | DEVELOPMENTS IN FOOD SCIENCE | 3 credits |
| Prerequisite: permission. Advanced study of the chemistry and physics of food components affecting characteristics of foods. Critical evaluation of current basic and applied research emphasized. | ||
| 580 | COMMUNITY NUTRITION I | 3 credits |
| Prerequisite: permission of instructor. Corequisite: 581. Socio-cultural aspects of community assessment, program implementation and evaluation, and rationales for nutrition services. | ||
| 581 | COMMUNITY NUTRITION I-CLINICAL | 1 credits |
| Corequisite: 580. Field placement in area agencies offering nutrition services. Study of the agency's goals, organization, and philosophy of nutritional care. Credit/noncredit. | ||
| 582 | COMMUNUNITY NUTRITION II | 3 credits |
| Prerequisites: 580 (581 for CP student only). Corequisite: 583 for CP student only. This course will focus on managing nutrition services for productivity (economic, community and labor resources, and evaluation), and educating the dietitians' "various publics" about nutrition. | ||
| 583 | COMMUN NUTRITION II-CLINICAL | 1 credits |
| Prerequisite: (CP students only) 581. Corequisite: 582. Field placement in area agencies offering nutrition services. Study of the agency's goals, organization, and philosophy of nutritional care. Credit/noncredit. | ||
| 584 | HOSPITAL SETTINGS, CHILD & FAM | 3 credits |
| Prerequisite: permission of the instructor. Focuses on hospital as a major social institution; introduces procedures and functions of the hospital; roles played by various hospital personnel plus cursory knowledge of medical terminology, common childhood diseases, illnesses and injuries. | ||
| 585 | SEM: FAMILY & CONSUMER SCIENCE | 1-3 credits |
| Prerequisite: permission of instructor. Exploration and evaluation of current developments in selected areas. | ||
| 587 | SPORTS NUTRITION | 3 credits |
| Prerequisite: permission of instructor. In-depth study of energy metabolism and utilization before, during and after exercise. Factors affecting nutrient needs and peak performance of different athletic populations are emphasized. | ||
| 588 | PRACT: DIETETICS | 1-3 credits |
| Prerequisite: approval of advisor/instructor. Practical experience in application of the principals of nutrition. | ||
| 589 | PROFESSNL PREPARATN DIETETICS | 1 credits |
| Prerequisite: open to those dietetics students in the Didactic Program or Graduate program who plan to apply for a Dietetic Internship. Historical aspects of dietetics and where the profession is going. Specialty areas of dietetic practice are explored. Students prepare the application for dietetic internship. | ||
| 590 | W: FAMILY & CONSUMER SCIENCES | 1-3 credits |
| Investigation of current issues or topic in selected areas of family and consumer sciences. May be an off-campus study tour or an on-campus full-time group meeting. | ||
| 591 | CAREER-TECH FCS INSTR STRATEGS | 3 credits |
| Prerequisites: senior standing or permission. Organization of Career-Technical Family and Consumer Sciences programs in public schools grades 4-12. Emphasis on strategies, compliance with state career-technical directives, student organizations, and program planning. | ||
| 593 | NUTRITION FOR ATHLETES | 3 credits |
| Study of metabolism before, during, and after exercise. Factors affecting nutrient needs and peak performance of different athletic populations are emphasized. | ||
| 594 | PRACT: PARENT & FAMILY EDUC | 3 credits |
| Prerequisites: 596, 605. Provides on-site opportunities to apply parent and family education skills. Includes a review of strategies, ethical considerations, and supervision by the on-site director. | ||
| 595 | CHILD LIFE INTERNSHIP | 5 credits |
| Prerequisite: 555 and permission of advisor. Field experience in a child life program at an approved pediatric facility under the supervision of Certified Child Life Specialists. | ||
| 596 | PARENT EDUCATION | 3 credits |
| Prerequisite: permission of the instructor. Practical application that reviews and analyzes parent education methods with major emphasis on the evaluation of parent education programs. Online section available. | ||
| 598 | STUDENT TEACHING SEMINAR | 1 credits |
| Corequisite: 5500:695. Seminar for students currently enrolled in Family and Consumer Sciences student teaching. Emphasis on block and lesson plan development, licensure, portfolio development, Praxis III, professional development, and student teaching reflections. | ||
| 602 | FAMILY- LIFE-SPAN PERSPECTIVE | 3 credits |
| Study of individual and family development across life span. Emphasis on adjustment patterns and interpersonal competence. Implications for education theory research and social policy. | ||
| 604 | ORIENT GRAD STDS:FAM & CON SCI | 1 credits |
| Introduction to the concepts and processes necessary for graduate study in the interdisciplinary field of family and consumer sciences. | ||
| 605 | DEVELOPMT PARENT-CHLD INTERACT | 3 credits |
| Prerequisite: permission of the instructor. Study of reciprocal interactions between parent and child from birth to adulthood. Consideration of cross-culture studies, historical and societal influences and various family characteristics and structures. Online course. | ||
| 607 | FAMILY DYNAMICS | 3 credits |
| Development of techniques in home economics programs utilizing role theory, exchange theory and systems theory as understood through the study of the family across the life cycle. | ||
| 610 | CHILD DEVELOPMENT THEORIES | 3 credits |
| Prerequisite: permission of the instructor. A comparative study of developmental theories of the child within the family context. Application of the theories to child rearing in the family will be emphasized. | ||
| 624 | ADVANCED HUMAN NUTRITION I | 3 credits |
| Prerequisites: undergraduate or graduate-level courses in nutrition and biochemistry. In-depth study of human nutrition emphasizing metabolism physiological functions, and interrelationships of carbohydrate, protein and lipids and the determinants of human energy requirements. | ||
| 625 | ADVANCED HUMAN NUTRITION II | 3 credits |
| Prerequisite: 624 or equivalent in-depth study of human nutrition with and emphasis in the utilization, physiological functions and interrelationships of vitamins and minerals. | ||
| 631 | PROBLEMS IN DESIGN | 1-3 credits |
| (May be repeated, but no more than 6 credits will apply to M. A.) Prerequisite: written proposal approved by faculty advisor. Individual solution of a specific design problem within the student's area of clothing, textiles and interior specialization. | ||
| 634 | MATERIAL CULTURE STUDIES | 3 credits |
| Methods of studying clothing, textiles, and interiors from a cultural and historical perspective. | ||
| 639 | THEORIES OF FASHION | 3 credits |
| In-depth analysis of the theories underlying fashion and evaluation of current research related to the study of fashion. | ||
| 652 | PROFESS PRESENT IN FAM&CON SCI | 3 credits |
| Developing effective home economics professional presentations. Emphasis on visuals, display, demonstrations, public relations materials, user manuals, conference management, portfolio development, and learning styles. | ||
| 665 | DEVLPMNT INFANCY & ERLY CHLDHD | 3 credits |
| Analysis of research and theoretical frameworks regarding infant and child development from conception through age five. Implications for guidance and education. | ||
| 677 | SOC PSYCH DRESS & NEAR ENVIRON | 3 credits |
| Study of dress and the near environment as they relate to human behavior at the micro and macro level. | ||
| 680 | HISTRCL&CNCPTL BASES FAM/CONSC | 3 credits |
| History of the field of family and consumer sciences with emphasis on the leaders and the conceptual basis of the field. | ||
| 685 | RESEARCH METH: FAM/CON SCI | 3 credits |
| A study of family and consumer sciences research methods emphasizing concept and theory development, policy application and ethical considerations. | ||
| 688 | PRACT: FAMILY & CONSUMER SCI | 3 credits |
| Prerequisite: permission of advisor/instructor. A minimum of 150 hours of supervised experience in an approved community setting to acquire skills related to area of specialization. | ||
| 690 | THESIS RESEARCH/READING | 3 credits |
| Prerequisite: permission of thesis advisor. Supervised reading and research related to approved thesis topic. May be repeated once. | ||
| 694 | MASTERS PROJECT | 5 credits |
| Prerequisite: permission of advisor. The development, implementation and evaluation of a community-based supervised project which makes a significant contribution to the field and may lead to publication. | ||
| 695 | INTERN: ADV PROG IN CHILD LIFE | 5 credits |
| Prerequisite: 595. Field experience in a specialized area in a child life program in an approved pediatric facility under the supervision of a certified child life specialist. | ||
| 696 | I.I.: FAMILY & CONSUMER SCI | 1-3 credits |
| Prerequisite: permission of advisor. Individual investigation and analysis of a specific topic in student's area of specialization of interest under direction of a faculty advisor. | ||
| 697 | I.I.: FAMILY DEVELOPMENT | 1-3 credits |
| Prerequisite: permission of graduate advisor only. individual pursuit and analysis in specific area of student's interest and design under direction of faculty advisor. | ||
| 698 | I.I.: CHILD DEVELOPMENT | 1-3 credits |
| Prerequisite: permission of graduate advisor only. Individual pursuit and analysis in specific area of student's interest and design under direction of faculty advisor. | ||
| 699 | MASTERS THESIS | 5 credits |
| Prerequisite: permission of advisor. Supervised research in a specialized area of family and consumer sciences which makes a contribution to the field and may lead to publication. | ||
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