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.

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.

Concepts of promoting health of K-12 and college students. Emphasis on skills-based health education, components of coordinated school health, school wellness policies, and 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 303 or PSY 350.

Application of resource management concepts within a service learning project. Students perform needs assessment, program design, and evaluation relying on basic research methods.

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.

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 postevaluation 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 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.