Course Listings
122 Fundamentals of Food Preparation and Meal
Management (3). Lecture and laboratory experiences. An introduction to
the study of food, including selection, principles of preparation, evaluation
of food products, survey of the market place and management of resources in
the preparation and serving of food.
301 Career Paths in Dietetics (1).
Prerequisite: Junior Status. A survey of the career paths in dietetics and
the process for entering the field.
322 Normal Nutrition (3). Prerequisite:
Chemistry 105. Application of fundamentals of human nutrition including
various nutrients and requirements for different individuals and groups.
323 Experimental Foods (3). Prerequisite:
FCS 122. Lecture and laboratory experiences. The advanced study of food
including the physical and chemical properties of food and factors affecting
the quality of standard food products.
324 Advanced Nutrition (3). Prerequisites:
FCS 322, CY 164, and BY 263. Normal nutrition metabolism and an overview of
aberrations in normal metabolism as affected by diseases.
325 Quantity Food Production (3).
Prerequisites: FCS 323. Lectures and Laboratory experiences. Introduction to
institutional preparation and service of food, equipment operation and
maintenance, menu planning, and recipe standardization.
327 Nutrition in the Life Cycle (3).
Prerequisite: FCS 322. How age, growth, and normal development influence the
nutritional requirements for individuals at each stage of the life cycle.
335. Visual Merchandising (3). Design principles applied
to various display needs. Investigation and practical experience in planning,
executing, and evaluation of 2-D and 3-D displays for commercial, educational,
and other needs.
337 Introduction to Dietetics (3). Prerequisite:
FCS 322. An introduction to the profession and practice of
dietetics, emphasizing assessment techniques, feeding modalities and
counseling methods..
338 Community Nutrition (3). Prerequisite:
FCS 215 or 322. Application of community nutrition strategies to health care
problems and exploration of approaches useful in the design and evaluation of
these programs.
352. Child Growth and Development (2).
Development and guidance of young children from infancy through middle
childhood.
352L. Child Growth and Development Laboratory (1).
Taken concurrently with FCS 352 lecture; two hours per week. Methods of
guidance of young children, ages three and four.
355. Family Life Education (3). A study of
family relations and the skills needed to function within the family setting.
Emphasis on interpersonal communication, conflict resolution, and parenting.
371. Management of Family Resources (3).
Focuses on the practical application of management principles for use of
resources to maximize individual and family quality of life.
420. Medical Nutrition Therapy I (3). Prerequisite:
FCS 311 and FCS 322. The study of relationships between diseases and
nutrition. Application of assessment techniques and alternative feeding
modalities in medical/nutritional case studies.
421.
Medical Nutrition Therapy II (3). Prerequisite:
FCS 420. A continuation of Diet and Disease I. The study of relationships
between diseases and nutrition. Application of assessment techniques and
alternative feeding modalities in medical/nutritional case studies.
422. Foodservice Management (3).
Prerequisite: FCS 122. Management techniques and functions in foodservice
with emphasis on personnel management, materials management, and systems
approach to foodservice management.
427 Special Problems in Family and Consumer
Sciences (3). Prerequisite: Senior status. May be duplicated for credit
for a total of six (6) semester hours. Individual work in selected area.
448 Alternative Medicine and Dietary Supplements
(3). Prerequisites: FCS 324 and FCS 420. Advanced study of the safety
and efficacy of herbal and dietary supplements; mechanisms of action including
potential rug/herbal/nutrient interactions; evaluation and regulation of
health claims.
471 Family Housing and Interiors (3). Prerequisite:
Junior Status. An overview of
present-day family housing needs including location, space needs, house
construction and selection, alternative housing, and home furnishings.
CTE 461 Communication and Education Skills
(3). Requires Teacher Education Program Admission. Planning and implementation of
instructional methods and materials in secondary career/technical education
and community education programs. Field experiences.
