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.

Study of garment manufacturing and decision making involved in producing apparel. Includes laboratory.

Sanitation and safety principles and regulations as related to the hospitality industry including Hazard Analysis Critical Control Point (HACCP) principles and procedures, safety and security issues and procedures, and associated health issues related to sanitation and safety in the hospitality industry. Students must take an ANSI-CFP accredited food safety sanitation certification examination to receive credit.

Discover and apply information about lodging operations, such as front office procedures, guest relations, reservations, selling strategies, handling guest inquiries, night audit functions, and computer applications.

Evaluating consumer health information and resources, including an overview of health care systems and health services across the life span. Cross listed as HS 220.

Overview of principles and concepts of community and public health including determinants of health, community health needs among diverse populations, and health agencies and organizations.

Principles of flat pattern method; pattern alteration; original pattern design; completed garment.

Study of event planning, implementation, and evaluation.

A comprehensive introduction to hospitality-related facility services and establishment of departments, examination of the associated functions, and the interdependent relationship among departments. Facilities and property management concepts introduced.

Personal finance, consumer credit, durable and non-durable goods and services, and consumer protection in the marketplace.

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.

Design of approximate diets for exercise and sports to enhance utilization and maximize performance. An integrative, case study approach.

In-depth investigation of the nutritional and educational requirements throughout the life cycle using an interactive approach. Critical thinking and problem-solving skills are enhanced through discussion, reflection, and a cross-cultural service-learning project at a community agency. Nutritional interviewing and counseling skills will be developed through interactive role play.

Group and individual investigation of and experimentation with scientific principles of food and research.

Methods of monitoring, evaluating, and assessing impact of health education programs, emphasis on selecting valid and reliable measures, use of statistics, and communicating outcomes to stakeholders.

Merchandising: organization, operation, and interrelationship of major facets of textile and clothing industry.

Experimental work related to fashion merchandising.

Principles of textile science, testing and quality analysis, standardized measurement and evaluation of quality, physical characteristics, and performance of textile products. Developing products and specifications.

The investigation and application of various areas and methods of merchandise presentation to maximize the salability of merchandise.

Historic costume and relationship to contemporary dress; emphasis on design and current fashion.

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

Practical experience working with 3 year olds.

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.

An overview of the legal and ethical issues related to the operation of facilities, particularly those with sustainable goals.

Exploration of the hospitality industry by active participation in the hospitality and profession. This includes a minimum of 320 hours of approved practice.

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.

Application of theories, principles, and functions of management to a food service system operation. Emphasis on qualitative and quantitative evaluation of operational, financial, sales, inventory, and procurement data.

Impact of food, nutrition, and lifestyle choices on performances, disease prevention, and health; biochemistry of energy and nutrient utilization in relation to human biological functions; interpretation of literature; current information technologies.

Biochemical and pathophysiological rationale, therapeutic dietary modifications for various disease conditions; nutrition support in malnutrition and hypermetabolic conditions; emphasis on evidence-based practice applications and case studies to foster critical thinking and problem-solving.

Topics of special interest which may vary each time course is offered. Topic stated in current Schedule of Classes. Course may be repeated for a maximum of 6 hours credit.

Review of theoretical, philosophical, ethical, and historical foundations of FCS; includes analysis, critique, and discussion of FCS literature. Emphasizes the integrative and applied nature of the discipline.

Emphasis on leadership, management, and administration in public health settings.

Intensive active leadership responsibilities in the hospitality profession. This includes a minimum of 320 hours of approved practice.

Study of leadership topics in the hospitality industry; students will also explore issues based on their personal interests and experiences to date.

Topics of special interest which may vary each time course is offered. Topic stated in current Schedule of Classes.

This course aims to give students the skills to design and evaluate an evidence-based nutrition intervention program. Students will learn about behavior change theory, conducting a needs assessment, designing a program including intervention strategies, and evaluating a program's effectiveness.

Design and conduct a nutrition/wellness themed-research project. May be repeated for a maximum of three semester hours.

Designed to equip students with increased understanding of the role of nutrition in various clinical conditions. Students explore clinical applications and evidence-based practice in various disorders.

This course explores the cultural influence of food and nutrition with particular attention to the impact that food patterns have on nutritional status and health.

Advanced concepts, methods, and strategies for research in nutrition and dietetics. Topics include measurement, survey design, types of research, validity of research designs, methods of data collection, and strategies for data analysis and reporting. Collecting, coding, entry, and manipulation of simple qualitative and quantitative data, and the use of SPSS will be addressed.

Exploration of statistical concepts and methods in Nutrition Wellness, from descriptive to multivariate statistics, through entering, coding, and analyzing quantitative data in SPSS, and qualitative data in MS Excel.

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.