Schedule of Classes

Examine relationships within family systems across the life span, and their reciprocal relationship with cultural and societal dynamics. Strengthen skills necessary for healthy relationships, including problem solving, communication, conflict resolution, decision-making, time- and stress management. Explore and integrate research and theories in family studies.

Application of concepts related to decision-making, planning and budgeting, and preparation of food.

Introduction to public health education including historical, philosophical, and ethical foundations, core concepts and values. Covers professional roles and responsibilities of public health educators.

Introduction to the history, growth, and development of global tourism and the hospitality industry including the leadership, ownership, management, organization, and structure of hotels and food service operations, and the many diverse hospitality venues; professional associations; hospitality labor trends; promotional practices; and best practices in hospitality.

An overview of the science of nutrition including macronutrients and micronutrients. Primarily focuses on the relationship between dietary intake and health. Examines current issues in human nutrition.

Exploration of local, state, and national level programs, services, and policies for families from a life span perspective.

Consumer-oriented study of textiles emphasizing fibers, yarns, fabric constructions, and finishes.

This course is an exploration of a variety of foods and cultures that demonstrate the influences of demography, geography, history, social traditions, religious beliefs, and other environmental considerations on food, its preparation, service, and symbolism/meaning.

Assessing and prioritizing community health needs, principles of program planning including use of comprehensive planning models, development of goals and objectives, incorporating health behavior theory, and gaining community support.

A cultural and historical study of fashion and fashion designers from the mid-nineteenth century to the present.

Interdisciplinary study of cultural, social, psychological, economic, and aesthetic relationship of clothing to today's society.

Normal growth and development of children from birth to young adulthood using a family systems perspective.

How do you "prepare" for death? How do we make sense of death? What is a "good" death? How is death portrayed in art, media, and literature? Through an interdisciplinary examination of the process and meaning of death, dying, and grieving, students will be able to develop their own perspectives on life, death, and the afterlife.

Independent student research in family and consumer sciences, under faculty supervision. May be repeated for a maximum of 6 hours. Satisfactory/Unsatisfactory.

Exploration of food service systems concepts, organization of food service operations, menu planning, food production and procurement, quantitative evaluations of food service operations, and laboratory experiences.

Biochemical and physiological principles underlying dietary modification in the prevention and treatment of various conditions; diet design; nutrigenomics; pharmaceuticals; complementary and integrative therapies; emphasis on applications and case studies to foster critical thinking and problem-solving.

Analysis of policies including laws, regulations, and decisions by government and other organizations influencing public health.

Play as a therapeutic intervention for children and families, including theories, techniques and strategies, and application of play therapy. Cross-listed with FCS 550.

An orientation to the Master of Science in Nutrition and Dietetics program and an introduction to the profession of dietetics, as well as professional development for practice. Topics include the history of the profession, legal and ethical consideration, cultural humility, interdisciplinary healthcare teams, mentorship, and professional career development.

Advanced application of theories, principles, and functions of management to a food service system operation. Emphasis on advanced qualitative and quantitative evaluation of food service systems operations.

Biochemical and physiological principles underlying dietary modification in the prevention and treatment of various conditions with an emphasis on integrated supervised experiential learning activities.

Causes and consequences of food insecurity on the health and well-being of individuals and families, as well as the nutritional and political implications these may pose in the local, national and global food systems.

Introduction to concepts, methods, and strategies for research. Topics include article database search, literature review, the nature of scientific research, research idea conceptualization, formulation of hypotheses and research questions, research proposals, and Institutional Review Board (IRB) requirements.

In this course, students will work directly with approved preceptors in the food service setting for a minimum of 200 hours. Satisfactory/Unsatisfactory.

In this course, students will work directly with approved preceptors in the community setting for a minimum of 200 hours. Satisfactory/Unsatisfactory.

In this course, students will work directly with approved preceptors in the clinical setting for a minimum of 300 hours. Satisfactory/Unsatisfactory.