Course Descriptions

1104 Professional Perspectives

Introduction to Family and Consumer Sciences as a field of study, historic development, interdisciplinary nature, integrative perspectives; formulation of individual plans for education and career; overview of professional opportunities within business, education, research, and service agencies.

1231 Principles of Art and Design as Applied to Family and Consumer Sciences - (Cross-listed as FCS 1331)

The study of art principles as they apply to various fields of family and consumer sciences.

1300 Apparel in Today's Society

Cultural, social, psychological, and economic aspects of clothing across the lifespan; emphasis on expression and use of clothing in relation to self, society, and culture.

1301 Food Science

A study of the physical and chemical changes that occur during preparation of food and its products. Preservation of nutritional content and food selection are also covered. (2-2)

1311 Apparel Production and Evaluation

Principles of clothing construction and evaluation of techniques; pattern selection, alteration, fitting, coordinating fabrics and component parts by application of ready-to-wear techniques.

2351 Nutrition

A study of the elements in foods essential for optimum health, quality diets, fad diets, and computer analysis of diets. (3-0) (Fee)

2380 Meal Management

Prerequisite(s): FCS 1301, 2351, or consent of instructor. Management of meal planning, preparation, and service. Emphasis on equipment usage and maintenance; time, money nutrient management. (2-2)

3350 Individual and Family Financial Management

Study of individual and family financial decisions, planning and management. (3-0)

3351 Nutrition Education

Prerequisite(s): FCS 2351. Planning, implementing, and evaluating nutrition educational materials for use in individual counseling and small groups. (3-0)

3356 Family Development

A study of the societal changes which affect families over the life cycle. Emphasis is placed on effective communication and knowledgeable choices regarding marriage, parenting divorce, family crises and aging. (3-0)

3386 Experimental Foods

Prerequisite(s): FCS 1301, BIO 1305, CHE 1301 and 1341. Investigation of the composition, functional properties, and reactions of food components. The study of chemical-physical changes which result from processing materials comprising foods. Study of experimental techniques for product development. (2-2)

3388 Clinical Nutrition

Prerequisite(s): BIO 1305, CHE 1301, 1341, and FCS 2351. A study of medical vocabulary, abbreviations, charting techniques, nutrition assessment, and patient interviewing strategies. (3-0)

3435 Food Service Production

Prerequisite(s): FCS 1301, 2351, and 2380. Quality food production techniques, procedures, and management of meals serving fifty or more people. The function and methods of food management (for profit) will be emphasized in this course.

4100 Seminar in Nutrition Sciences

Prerequisite(s): Senior standing or consent of the instructor. Professional aspects of nutritional sciences with concentration on ethics, credentialing, communications, marketing, and public policy techniques.

4351 Life Cycle Nutrition

Prerequisite(s): FCS 2351 or consent of instructor. Nutritional needs of individuals as they progress through the life cycle from birth through aging, with consideration of concomitant problems.

4387 Advanced Nutrition

Prerequisite(s): Dietetics majors must have a minimum GPA of 2.5 in BIO 1305, CHE 1301, 1341, 3341, and FCS 2351. Nutrients and their roles in human health. Emphasis on trends in nutritional research. (3-0)

4388 Advanced Clinical Nutrition

Prerequisite(s): FCS 2351, BIO 1305, 1402, CHE 1301 and 1341. A study of nutrient metabolic pathways as they relate to specific health conditions. Specific diet recommendations are explored. Field experience in clinical dietetics is required. (3-0)

4V93 Special Studies in Family and Consumer Sciences 1 to 3 sem. hrs.

Prerequisite(s): Senior standing or consent of instructor. Current issues in family and consumer sciences will be examined through seminars, special topics, practicum and individual research experiences. May be repeated with different content for a maximum of six semester hours.