N D 100 Nutrition and Wellness (3)
This course integrates nutrition and wellness to allow the student to discover how these two facets work together to improve total health. Students in this course will examine their personal habits so that individual improvement can be made. Non-majors only.
N D 101A, B Contemporary Nutrition Topics and Skills (1)
Introduction to computer applications in nutrition and dietetics, the Internet, portfolio development, and current topics in nutrition. Divided into 101A Computer Applications and 101B Nutrition Topics.
N D 103 Basic and Culinary Foods (3)
Introduction to basic physical and chemical properties of foods. Acquisition of culinary and merchandising techniques and the evaluation of prepared products. Lab is required. Lab fee.
N D 111 Basic Nutrition (3)
Presents concepts of nutrition and how they affect individuals throughout the life cycle.
N D 112 Nutrition I (3)
Studies the chemistry, digestion, absorption, and metabolism of nutrients and discusses the interrelationship of nutrients. Prerequisites: BIOL 136, 137; CHEM 110, 210 or permission of the instructor.
N D 138 Food and Safety (1)
Studies safe food handling principles and practices that are necessary to meet the requirements of the food service industry and regulatory agencies.
N D 203 Food Science and Technology (3)
Application of scientific principles and experimental procedures in food preparation. Lab is required. Lab fee. Prerequisites: CHEM 110, 210; N D 103 or permission of the instructor.
N D 211 Nutrition Education (3)
Introduction to the nature and theories of learning, communication, and their application to the production/utilization of nutrition education for various audiences. Prerequisite: N D 112.
N D 213 Nutrition II (3)
A study of the physiological, biochemical, and sociological factors that affect nutrient requirements and recommendations over the life cycle. Emphasis on practical applications, including appropriate food selections to meet nutrient needs. Prerequisite: N D 112.
N D 223 Social and Cultural Aspects of Food (3)
A study of foods and food customs of various regional, national and ethnic groups. Experience in planning, marketing and presenting cultural meals. Lab is required. Lab fee. Prerequisite: N D 103.
N D 300 Theory of Medical Nutrition Therapy I (4)
Study of the profession and practice of nutrition and dietetics, including the roles of dietitians and other health team members in patient/client care and the nutritional care process. Classroom and simulated experience in nutritional assessment, planning, implementing nutritional care, counseling, and documentation in medical records. Prerequisite: N D 112.
N D 301A, B, C Theory of Food Systems Management I (4.5)
Introduces the systems approach to management. Emphasizes management theory and functions, quantity food production and marketing. Divided into 301A Management, 301B Quantity Food Production, and 301C Marketing. Coordinated with N D 391.
N D 309 Principles of Quantity Food Production and Service (3)
Involves quantity food production and service, menu planning, standardization of recipes, and use and care of equipment. Lab fee. Prerequisite: N D 103.
N D 312 Community Nutrition (2)
Introduction to the principles of public health and community nutrition. Involves the study of the local, state, and federal resources and legislation for the delivery of health care and the provision of food and nutrients to all stages of the life cycle. Prerequisites: N D 112, 211 and 300. Coordinated with N D 392.
N D 330 Sports Nutrition (3)
Studies the relationship between exercise and nutrient use/metabolism, with the goal of determining dietary recommendations for intake. Practical experience in analyzing athletes’ food intake. Non-nutrition and dietetics majors. Prerequisite: Anatomy and Physiology or the permission of the instructor.
N D 331 Sports Nutrition In Health Promotion (3)
A course which studies how exercise affects nutrient use and need, as well as the health benefits of exercise, diet, and cardiovascular wellness. Emphasis is placed on lifestyle change and personal responsibility in improving wellness. Nutrition and Dietetics majors.
N D 379A, B, C, D Food Systems Management II (6)
Involves classroom experience in human relations, purchasing, food cost control and financial management, computer applications, and layout and equipment. Divided into 379A Human Relations, 379B Purchasing, 379C Cost Control and Financial Management, and 379D Layout and Equipment. Prerequisites: N D 138, 301 or 309, and BUS 121.
N D 390 Supervised Practice Medical Nutrition Therapy I (2)
Develops practitioner skills in patient/client nutritional assessment, planning, implementing nutritional care, counseling, and documentation in medical records. Coordinated with N D 300. Lab fee. Prerequisite: admission to CP.
N D 391 Supervised Practice Food Systems Management I (1)
Develops practitioner skills and application in management theory and functions, marketing, and quantity food production. Coordinated with N D 301. Lab fee.
N D 392 Supervised Practice Community Nutrition (1.5)
Observation and participation in local community agencies. Involves coordinated didactic and supervised practice experiences. Coordinated with N D 312. Lab fee.
N D 397 Supervised Practice Food Systems Management II (3)
Continues Supervised Practice Food Systems Management I. Develops practitioner skills and application in human relations, purchasing, cost control, financial management, layout and equipment, and computer applications to nutrition and dietetics. Coordinated with N D 379. Lab fee. Prerequisite: N D 391.
N D 400 Preparation for Professional Practice (3)
This course involves the study of the profession of nutrition and dietetics with an emphasis on the critical review of literature, communication, and presentation skills. It involves preparation for the application process to professional experiences, presenting a peer reviewed seminar, critical review of nutrition research, and exploration of future professional goals. ND 400 is a capstone course for the Didactic Program.
N D 410 Nutrition and The Elderly (3)
Examines the provision and administration of nutritional services for the elderly. Particular attention is given to nutritional needs of the elderly person and the implications related to management of quality programs.
N D 420 Theory of Medical Nutrition Therapy II (6)
Studies the biochemical and pathophysiological basis for medical and dietary treatments of diseases. Prerequisites: N D 112, 213 and 300.
N D 465 Research in Nutrition and Dietetics (3)
An introductory research course with emphasis on applications within the area of nutrition and dietetics. Includes overview of research concepts, research design for both quantitative and qualitative studies, data collection strategies, interpretation of results, and outcome assessment. Incorporates critiques of current literature to help prepare students to be critical consumers of research.
N D 490 Supervised Practice Medical Nutrition Therapy II (3)
Develops practitioner skill in comprehensive nutritional-care management of patient/clients with various disease states. Coordinated with ND 420. Lab fee. Prerequisite: N D 390.
N D 494 Coordinating Seminar and Practice (6)
Involves analysis, synthesis, and evaluation of theory and practice. Includes practice in a variety of settings as an entry-level dietitian. ND 494 is a capstone course for the Coordinated Program. Prerequisites: N D 300, 301, 312, 379, 390, 391, 392, 397, 420, 490. Lab fee.
N D 499 Independent Study (1-3)
Involves student initiated, faculty directed study and research in accordance with University and departmental guidelines. Requires approval of chairperson.
FCS 131 Apparel/Textile Management (3)
In this course, students will learn and refine a variety of garment and artistic sewing construction skills. Students will participate in projects for personal use, service learning, and recycling projects. Pattern reading will be included as the projects are completed.
FCS 145 A Behavioral Approach to Textiles and Housing (3)
This course studies man’s behavior related to textiles and housing. The course includes the psychological and sociological aspects of clothing and housing choices. Standards for home planning, architectural styles, and needs of the family influence housing choices are also part of the course.
FCS 251 Family Resource Management (3)
This course will focus on the management of individual and family resources, including food, clothing, shelter, health care, recreation, and transportation across the lifespan. The relationship of the environment to family and consumer resources will be explored along with the impact of technology on individual and family resources. Individual and family financial management, and consumer rights and responsibilities will also be part to the course.
FCS 300, 301 Early Childhood Curriculum I, II (3,3)
Presents a conceptual framework for learning and development from pre-kindergarten through grade three, in conjunction with practical “hands-on” activities. Encompasses modern theory and research, curriculum development, early intervention, preschool, and kindergarten. Emphasis on developmentally appropriate practice. Prerequisite: PSY 251.
FCS 320 Professional Practice for Family and Consumer Sciences (3)
This course will follow the history and philosophies of the groups and individuals who had an impact on building family and consumer sciences as a program of study. The roles and responsibilities of professionals in this field will be addressed. The factors that contributed to the development of the profession and the outlook for the future will be developed.
FCS 411B Curriculum Methods and Materials/Vocational Education (3)
Gives students the opportunity to plan, organize, and present units of work in their specific fields. Uses materials in the curriculum laboratory to familiarize prospective teachers with courses of study, textbooks, and other instructional materials. Includes recent federal vocational acts, appropriations, and amendments. Discusses occupational education within area vocational-technical schools and strategies for the teacher within these programs.
FCS 448 Community Services (3)
Studies the agencies in the community that serve the needs of family over the life cycle. Students will spend time in community agencies to experience how clients are serviced.
FCS 450 Family Systems (3)
Examines family functions, compositions, organizations, and families as they relate to cultures. Also includes alternative lifestyles that may be chosen by individuals. This course will also analyze the productive vs. disruptive characteristics of families.
FCS 452 Parentology (3)
Parenting theories and outcomes studied and compared in the context of parent-child relationships. Also, various family forms and parenting styles will be studied.
FCS 499 Independent Study (3)
Involves student initiated, faculty directed study and research in accordance with the University and departmental guidelines. Requires approval of chairperson.