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.

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.

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.

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 the apparel industry from the raw material to disposal.

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.

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

Scientific principles of food composition, preparation, and preservation.

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.

Methods including health communication, education, policy and advocacy, environmental change, and community services to promote and protect health.

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

Examines the processes of apparel product development and quality assurance. Emphasis is placed on apparel design elements in relation to appearance, performance, quality, and cost.

Physical, cognitive, emotional and social growth and development throughout the human lifespan. Not open to students with credit in PSY 303 or PSY 350.

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.

This course will focus on motivational interviewing techniques. Nutritional assessment will be centered around the nutrition care process with an emphasis on nutrition focused physical examinations.

Biochemical and pathophysiological rationale and therapeutic dietary modifications for various disease conditions with an emphasis on integrated supervised experiential learning activities.

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.