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.

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.

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.

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.

Environmental, economical, and ethical sustainability practices of retail industries from the raw material to disposal.

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.

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.

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.

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

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

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.

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

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.

Exploration of selected contemporary issues within the public health profession.

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.

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.

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.

Designed as a capstone course for the MS-DI program, including preparation for the RD exam and professional portfolio. Hands-on application of nutrition and wellness knowledge and skills is emphasized.

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. Satisfactory/Unsatisfactory.

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