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.

Exploration of the structure and scope of the fashion industry and related careers.

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

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.

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.

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.

Exploration of local, state, and national level programs, services, and policies for families from a life span perspective.

This course is an exploration of a variety of foods and cultures that demonstrate the influences of demography, geography, history, social traditions, religious beliefs, and other environmental considerations on food, its preparation, service, and symbolism/meaning.

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.

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.

Examines how parents teach, guide, and influence children/adolescents across the lifespan. Principles of family life education with an emphasis on parent education programs.

Discussion-based exploration of employee empowerment, leadership in the workplace, and quality measurement in FCS organizations.

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

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.

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.

Analysis of policies including laws, regulations, and decisions by government and other organizations influencing public health.

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.

An orientation to the Master of Science in Nutrition and Dietetics program and an introduction to the profession of dietetics, as well as professional development for practice. Topics include the history of the profession, legal and ethical consideration, cultural humility, interdisciplinary healthcare teams, mentorship, and professional career development.

Biochemical and physiological principles underlying dietary modification in the prevention and treatment of various conditions with an emphasis on integrated supervised experiential learning activities.

Introduction to concepts, methods, and strategies for research. 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.

Graduate student research in Family and Consumer Sciences under faculty supervision. May be repeated up to a total of 6 credit hours.

In this course, students will work directly with approved preceptors in the food service setting for a minimum of 200 hours. Satisfactory/Unsatisfactory.

In this course, students will work directly with approved preceptors in the community setting for a minimum of 200 hours. Satisfactory/Unsatisfactory.

In this course, students will work directly with approved preceptors in the clinical setting for a minimum of 300 hours. Satisfactory/Unsatisfactory.