Bradley Logo Schedule of Classes  
Fall Semester 2017  

Family & Consumer Sciences
Kara Wolfe • Bradley Hall 19 • 677-3879
FCS100Family DynamicsCore: SB(3 hours)
 01 TT10:30 AM -11:45 AM HEU105 Magdalena Sas  
FCS104Introductory Food Principles (4 hours)
Course Fee: $15
Registration restricted to FCS majors only. MUST REGISTER FOR LECTURE AND ONE LAB
 01 MWF9:00 AM -9:50 AM BR322 Jessica Nigg  
 A M10:00 AM -12:00 PM BR065 Jessica Nigg  
 B M2:00 PM -4:00 PM BR065 Jessica Nigg  
 D M5:00 PM -7:00 PM BR065 Jessica Nigg  
FCS131The Fashion Industry (3 hours)
 01 TT9:00 AM -10:15 AM BR032 Carmen Keist  
 Plus field trips on 10/5, 10/26 & 11/09, 6:00- 8:30 p.m.
FCS170Introduction to the Hospitality Industry (3 hours)
 01 TT3:00 PM -4:15 PM WES016 David A Olds  
FCS203School Health Promotion (3 hours)
 01 TT10:30 AM -11:45 AM BR032 Teresa J Drake  
FCS233Consumer Textiles (3 hours)
 01 MW10:00 AM -10:50 AM BR032 Chang-Ok Choi  
 LabA W11:00 AM -12:50 PM BR022 Chang-Ok Choi  
FCS235Apparel Product Development and Analysis (3 hours)
Prerequisite: FCS 133; FCS 233 or concurrent enrollment
 01 TT10:30 AM -11:45 AM BR065 Carmen Keist  
FCS270Special Event Planning (3 hours)
 01 W3:30 PM -6:00 PM O H149 Sara O'Shea  
 02 Canceled
FCS301Nutrition TodayGenEd: TS(3 hours)
Prerequisite: junior/senior standing; one college-level science course. Not open to students who have taken FCS 303.
Sections 01 & 02 restricted to FCS & NUR majors first; other students allowed in if seats are available.
 01 Th6:30 PM -9:00 PM BR032 Meghann Schwartz  
 02 Arr     Diana Nichols Online Course
 03 Arr     Diana Nichols Online Course
FCS303Nutrition (3 hours)
Prerequisite: CHM 162 or equivalent; BIO 230 and 232
 01 MW10:30 AM -11:45 AM WES214A Rachel Vollmer  
FCS308Nutriton Counseling (2 hours)
Prerequisite: College level nutrition course;FCS major.
 01 Th10:30 AM -12:30 PM BR025 Jeannette Davidson  
FCS310Community Program Planning (3 hours)
Prerequisite: FCS 201 or consent of instructor
 01 Tu3:00 PM -5:30 PM WES014 Teresa J DrakeCore: WI 
FCS335Survey of Fashion Designers (3 hours)
Prerequisite: Junior standing or consent of instructor
 01 TT3:00 PM -4:15 PM WES326 Carmen Keist  
FCS341Human Development Through the Lifespan (3 hours)
 01 TT1:30 PM -2:45 PM BR032 Larry Irion  
FCS346FCS Resource Management (3 hours)
Prerequisite: FCS 100 and FCS major; or consent of instructor.
 01 TT9:00 AM -10:15 AM HEU105 Magdalena Sas  
FCS357Housing and Interior Design Concepts (3 hours)
 01 Canceled
FCS370Hospitality Management Accounting (3 hours)
Prerequisite: ATG 101 or ATG 157
 01 MW3:00 PM -4:15 PM WES026A Kara Wolfe  
FCS375Hospitality Practicum I (3 hours)
Prerequisite: FCS 170 and FCS 272.
 01 W2:00 PM -2:50 PM WES316A Kara Wolfe  
FCS376Hospitality Seminar I (1 hour)
Prerequisite: Junior standing in HLP.
 01 M2:00 PM -2:50 PM WES110A David A Olds  
FCS400Senior Seminar in Family and Consumer Sciences (1 hour)
Prerequisite: senior standing; family and consumer sciences major.
 01 *R* W3:00 PM -3:50 PM BR032 Jeannette Davidson  
FCS401Readings in Family and Consumer Sciences (1 to 3 hours)
Prerequisite: consent of department chair.
Registration in section 01 is for 3 credit hours
 01 *R* Arr     Magdalena Sas  
 02 *R* Arr     Chang-Ok Choi  
 04 *R* Arr     Jessica Nigg  
 05 *R* Arr     Staff  
 06 *R* Arr     Kara Wolfe  
 07 *R* Arr     Teresa J Drake  
 08 *R* Arr     David A Olds  
 Registration in section 08 is for 3 credit hours
 09 *R* Arr     Amanda Newell  
 Registration in section 09 is for 3 credit hours
 10 *R* Arr     Staff  
FCS402Problems in Family and Consumer Sciences (1 to 3 hours)
Prerequisite: consent of department chair.
 01 *R* Arr     Magdalena Sas  
 02 *R* Arr     Chang-Ok Choi  
 04 *R* Arr     David A Olds  
 05 *R* Arr     Staff  
 06 *R* Arr     Amanda Newell  
 07 *R* Arr     Kara Wolfe  
FCS405Food Service Systems (4 hours)
Prerequisite: FCS 104, Illinois Food Service Sanitation Manager's Certification or ServSafe or FCS 171, BIO 202
Course Fee: $9
And arranged lab.
 01 Th4:30 PM -7:00 PM WES014 David A Olds  
FCS407Nutrition Assessment (3 hours)
Prerequisite: FCS 303, BIO 230, BIO 232, FCS 410.
Corequisite: FCS 411.
Course Fee: $25
 01 *R* Tu10:30 AM -12:30 PM BR026 Jeannette Davidson  
 LabA Arr     Jeannette Davidson  
 AND ARRANGED LAB
FCS411Medical Nutrition Therapy I (4 hours)
Prerequisite: Grade of B or better in FCS 410; BIO 230 and 232
Corequisite: Co-requisite FCS 407
 01 *R* TT9:00 AM -10:15 AM BR026 Jessica Nigg  
 LabA Th10:30 AM -12:30 PM BR026 Jessica Nigg  
FCS438Global Issues in Textiles and Apparel (3 hours)
Prerequisite: Junior Standing
 01 Arr     Chang-Ok Choi Online Course
FCS440Family Relations (3 hours)
 01 Canceled
FCS460Retail Merchandising Practicum (3 hours)
Prerequisite: Family and consumer sciences major or consent of department chair.
 01 W9:00 AM -9:50 AM BR022 Chang-Ok Choi  
FCS461Practicum in Dietetics (3 hours)
Prerequisite: Senior standing; FCSD major.
 01 *R* W1:00 PM -1:50 PM BR026 Jessica Nigg  
 "Practicum in FN&D"
FCS462Community Wellness Practicum I (3 hours)
Prerequisite: Senior standing and community wellness major; or consent of instructor
 01 *R* Arr     Teresa J Drake  
FCS470Special Topics in Hospitality Business (3 hours)
Prerequisite: FCS 272, FCS 370 or concurrent enrollment.
 01 TT10:30 AM -11:45 AM WES014 David A Olds  
FCS475Hospitality Practicum II (3 hours)
Prerequisite: Senior standing, FCS 375 or consent of department chair.
 01 W2:00 PM -2:50 PM WES010A Kara Wolfe  
FCS585Topics in Family & Consumer Sciences (1 to 6 hours)
Prerequisite: senior or graduate standing, and consent of instructor.
 01 *R* Arr     Magdalena Sas  
 02 *R* Arr     Chang-Ok Choi  
 04 *R* Arr     Jessica Nigg Online Course
 05 *R* Arr     Kendra Brandes  
 06 *R* Arr     Amanda Newell  
 07 *R* Arr     Kara Wolfe  
 08 *R* Arr     Magdalena Sas  
 09 Arr     Sally Ryon  
FCS603Advanced Nutrition Metabolism (3 hours)
Prerequisite: Enrollment in the DI-MS program or consent of program director
 01 *R* Tu10:00 AM -12:30 PM BR025 Rachel Vollmer  
FCS604Seminar (1 hour)
Prerequisite: Enrollment into DI-MS program or consent of program director
 01 Arr     Amanda Newell  
FCS607Clinical Dietetics (3 hours)
Prerequisite: admission to the Dietetics Internship Certificate program.
 01 Canceled
FCS608Nutrition Counseling (2 hours)
Prerequisite: Enrollment in DI-MS program or consent of program director
 01 W10:00 AM -11:40 AM BR026 Amanda Newell  
FCS641Research Methods in Nutrition Wellness I (3 hours)
Prerequisite: Enrollment in the DI-MS program or consent of program director.
 01 W1:00 PM -3:30 PM WES107 Rachel Vollmer  
 This course is reserved for EHS FCS DI/MS majors only.
 A Canceled
FCS688Research in Dietetics (0 to 1 hour)
Prerequisite: FCS 640
 01 Canceled
 02 Canceled
 03 Canceled
 04 Canceled
FCS698Supervised Practice (1 to 16 hours)
Prerequisite: Enrollment in the DI-MS program
 01 Arr     Amanda Newell  
FCS699Thesis Research (1 to 6 hours)
Prerequisite: Enrollment in the DI-MS program or consent of program director; FCS 642; FCS 646
 01 Arr     Amanda Newell  
 02 Arr     Rachel Vollmer  
 03 Arr     Magdalena Sas  
 04 Arr     Jeannette Davidson  
 05 Arr     Chang-Ok Choi  
 06 Arr     David A Olds  
 07 Arr     Kara Wolfe  
 08 Arr     Teresa J Drake  
 
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.
Scientific principles of food preparation and selection. Laboratory experiences demonstrate theoretical concepts.
Exploration of the structure and scope of the fashion industry and related careers.
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.
Personal health of PreK-12 learners, including the six youth risk behaviors identified by the CDC. Components of coordinated school health, school wellness policies. Teaching strategies for meeting health needs of learners in group settings.
Consumer-oriented study of textiles emphasizing fibers, yarns, fabric constructions, and finishes. Two hours of lecture and two hours of laboratory per week.
Examines the processes of apparel product development and quality analysis. Emphasis is placed on apparel design elements in relation to appearance, performance, and cost.
Study of event planning, implementation, and evaluation.
Problem-based learning approach to examine current issues and nutritional practices through exploration of underlying biochemical and physiological principles; formulation of personal diet and wellness plans.
Human energy and nutrient requirements and utilization throughout the life cycle in performance, disease prevention, and health promotion; dietary assessment and intervention; evidence-based decision making.
Designed to equip students to be effective nutritional counselors. Students will be trained in motivational interviewing techniques. Acquired skills will be practiced in an on-campus nutrition clinic. Observation by peers, instructors and videotaping will provide feedback. Experience will be gained in clinic protocol, the nutrition care process and charting by ADIME.
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.
The study of fashion designers, artists, and style makers who have had a significant impact on fashion from the nineteenth century to the present.
Physical, cognitive, emotional and social growth and development throughout the human lifespan. Not open to students with credit in PSY 304 or PSY 314.
Application of resource management concepts within a service learning project. Students perform needs assessment, program design, and evaluation relying on basic research methods.
Basic concepts of housing and interior design; emphasis on historic periods and their relationship to contemporary housing and furnishings.
Hospitality Management Accounting introduces participants to the concepts of accounting, controls and reporting in the hospitality industry. Hospitality Management Accounting focuses on accounting information that is used in managing hospitality operations, specifically forecasting, budgeting, management reports and understanding P&L statements. These concepts will be applied to actual business situations and presented and discussed using problems, case studies and project reports and presentations.
Exploration of the hospitality industry by active participation in the hospitality and profession. This includes a minimum of 320 hours of approved practice.
Exploration of current issues in the hospitality industry including discussions with current leaders in the hospitality industry and/or members of the FCS Hospitality Leadership Advisory Council.
Personal exploration of interrelated knowledge and professional competencies in family and consumer sciences; factors influencing research. Emphasis on family and consumer sciences as an integrated field of study.
Individual readings in specialized areas of family and consumer sciences for qualified students, under faculty supervision.
Independent study in family and consumer sciences for qualified students, under faculty supervision.
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.
Assessment of nutritional status by dietary, anthropometric, biochemical, clinical, and physical methods; interpretation of nutritional indicators of health; documentation, including nutrition care process; evidence-based practice guidelines.
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.
Evaluation of key issues facing textile and apparel business in global markets including economic, political, and professional implications; theoretical foundation of global sourcing.
Emphasis on man-woman relationship, marriage, and family interactions and reactions.
Integration of family and consumer sciences theory with applications in the workplace.
Exploration of the dietetics profession, legislative aspects, and impact of public policy on dietetics practice; current reimbursement issues; portfolios, with selected practicum experience within a nutrition and/or dietetics-related workplace.
Field-oriented supervised learning activities outside the college classroom, including a preplanned assessment of the experience. Course registration for the experience is required and a post evaluation with the instructor will be conducted.
This special topics course may vary each time it is offered. The course name will appear in the class schedule.
Intensive active leadership responsibilities in the hospitality profession. This includes a minimum of 320 hours of approved practice.
Topics of special interest which may vary each time course is offered. Topic stated in current Schedule of Classes.
Designed to provide students with an in-depth review of energy requirements and nutrient metabolism in health and disease; to explore applications and evidence-based practices; to apply critical thinking to solve case studies; and to become familiar with current research through literature reviews, group discussions and presentations.
Design and conduct a nutrition/wellness themed-research project. May be repeated for a maximum of three semester hours.
Designed to provide students with an in-depth review of energy requirements and nutrient metabolism in health and disease; to explore clinical applications and evidence-based practice in various disorders; to apply critical thinking to solve case studies; and to become familiar with current research through literature reviews, group discussions and presentations.
Designed to equip students to be effective professional nutritional counselors as agents of nutritional behavior change. Students will be trained in motivational interviewing techniques. Students will acquire skills in applications through videotaping and critique by peers through observation in the nutrition counseling center. Students will have the opportunity to practice skills in well-designed exercises and counseling scenarios and through participation in the nutrition clinic. Evidence-based nutrition assessment techniques and evaluation will be practiced. Charting will be done in the Nutrition Care Process, structured around the acronym ADIME.
Introduction to concepts, methods, and strategies for research in nutrition and dietetics. 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.
Designed as a continuation of FCS 640, Research Methods in FCS, individually supervised by a faculty member in FCS. One credit hour. Students will continue to develop the research project and complete and present it.
Accreditation standards require that students enrolled in dietetic internship programs receive at least 1200 hours of supervised practice. Students will work directly with approved preceptors in clinical, community, food service, and wellness settings. The dietetic internship director will be responsible for aligning appropriate accreditation competencies to the supervised practice experiences.
Design and conduct a nutrition/wellness themed-research project. May be repeated for a maximum of six semester hours.
This course meets a General Education requirement.
C1 - English Composition
C2 - English Composition
SP - Speech
MA - Mathematics
WC - Western Civilization
NW - Non-Western Civilization
FA - Fine Arts
HL - Human Values - Literary
HP - Human Values - Philosophical
CD - Cultural Diversity
SF - Social Forces
FS - Fundamental Concepts in Science
TS - Science & Technology in the Contemporary World
This course meets a Core Curriculum requirement.
OC - Communication - Oral Communication
W1 - Communication - Writing 1
W2 - Communication - Writing 2
FA - Fine Arts
GS - Global Perspective - Global Systems
WC - Global Perspective - World Cultures
HU - Humanities
NS - Knowledge and Reasoning in the Natural Sciences
SB - Knowledge and Reasoning in the Social and Behavioral Sciences
MI - Multidisciplinary Integration
QR - Quantitative Reasoning
This section meets a Core Curriculum requirement.
EL - Experiential Learning
IL - Integrative Learning
WI - Writing Intensive
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