Introduction to the basic principles of nutrition and the relationship of the human diet to health. Overview of the nutrition profession, the biological uses of nutrients and tools for dietary planning. Examination of specific issues such as weight loss, sports nutrition, food safety, the diet-disease relationship and global nutrition. Analysis of special nutritional requirements and needs during the life cycle. Evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods.

Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation. Laboratory includes preparation and evaluation of individual food products. Lecture two hours; laboratory three hours.

Prerequisiite: FACS Nutrition and Food majors and minors and Dietetics Special majors only

Study of the characteristics of fibers, yarns, fabrics, and finishes. Emphasis on fabric performance, serviceability as they affect consumer satisfaction. Discussion of environmental concerns in the textile industry and laws relating to textile products.

Principles of fit and design. Applied basic construction with emphasis on standards and custom techniques. Characteristics of fabrics used; individual pattern adjustment. Lecture, discussion, demonstration one hour; laboratory four hours.

Family structure, systems and functioning in marriage and other partnerships, parenting, work issues, domestic violence, divorce, and remarriage. Focus on social issues including gender, race, ethnicity, and class. Historical and theoretical perspectives on families in America. Introduction to research in family sciences and public policy implications. Lecture, discussion.

Note: Not open for credit to students who have taken SOC 5.

Study of the family as a small group with emphasis on understanding and interpreting the dynamics of family communication using various communication and social-psychological theories. Opportunity to develop an analytical framework.

Prerequisite: COMS 8, FACS 50, SOC 166, or instructor permission.

Cross Listed: COMS 108; only one may be counted for credit.

Introduction to food safety principles and application, microbiology of food safety, infection control, and safety issues. Examination of laws and regulations related to consumer and foodservice operations. Preparation for national foodservice sanitation certification examination.

Note: May be repeated twice for credit.

Prerequisite: Open only to FACS majors/minors and Dietetic special majors.

Study and laboratory experience in planning, procuring, preparing and serving nutritious and aesthetically pleasing meals for individuals, families and foodservice operations using residential and commercial equipment. Examination of the food marketing industry, labeling regulations, and factors which influence consumer decision making regarding food choices. Application of sensory evaluation, recipe modification and standardization, and food and recipe costing techniques. Lecture three hours; laboratory three hours.

Prerequisite: FACS 10, FACS 11, and FACS 109.

Study of the structures, types and metabolism of carbohydrates, lipids and proteins. Discussion of the biological roles of vitamins and minerals. Application and integration of metabolic knowledge with health promotion and chronic disease. Lecture, composition.

Prerequisite: BIO 10 or BIO 20 and CHEM 1A or CHEM 6A.

Examination of the cultural and social meanings of food, food behaviors and food systems. Emphasis on the regional, ethnic and religious influences on food habits. Study of food production, distribution, and consumption historically and cross-culturally; traditional dishes and nutritional contributions of diets of several cultures.

Prerequisites: Only FACS majors/minors and Dietetic special majors may enroll in this course

Examination of nutritional concerns, requirements, and metabolism during several stages of the life cycle, including: pregnancy, lactation, infancy, childhood, adolescence and the elderly years. Analyzes cultural, environmental, physical and economic factors affecting nutritional status. Study of methods of assuring adequate nutrition through dietary selection and promotion of maternal, infant, and geriatric health. Lecture, discussion.

Prerequisite: FACS 113.

Study of financial, facility, human resource management in commercial and noncommercial foodservice operations. Application of accounting principles, evaluation and selection of equipment, layout and design, and principles and practices of human resource management as an entry-level manager. Lecture, discussion, field trips.

Prerequisite: FACS 110.

Study of theory, concepts and philosophy affecting nutrition education and services in the community. Introduction to techniques of interviewing and counseling clients. Emphasis on culturally sensitive approaches to dietary assessment, counseling and community nutrition research. Use of a variety of teaching methods to improve nutrition status of the community. Field study involves practical experience in a community nutrition program. Lecture, discussion two hours; field study three hours.

Prerequisite: FACS 113, and FACS 115.

Continuation of principles, methods, and skills as developed in FACS 118A. Review of the etiology, development and dietary prevention and intervention of diseases influenced by nutrition such as: diabetes mellitus, heptatic and biliary diseases, cancer, renal disease, pulmonary disease, neurological disorders, HIV and AIDS, and inborn errors of metabolism. Lecture, discussion two hours; activity two hours.

Prerequisite: FACS 118A, and CHEM 161 or instructor permission.

Study of nutrition as it applies to health and vitality of the elderly. Cultural, environmental, physical and economic factors affecting nutritional status of the elderly. Investigation of special nutritional problems and nutritional care of chronic diseases associated with aging, as well as nutritional programs for the elderly. Lecture, discussion.

Prerequisite: FACS 10, or FACS 113.

A study of dress in Western civilization from ancient times through the present. An interdisciplinary approach is used to examine how clothing communicates values displayed by the individual and functions as a reflection of trends in technology, political events, social ideals, and cultural developments such as art and music. Emphasis on the contributions and perspectives of women as well as differing roles in the production, dissemination, and consumption of clothing in relation to socioeconomic groups. Lecture, discussion.

Analysis of apparel construction and production; current industrial and technological developments. Discussion of sizing and quality standards with emphasis on identification of fabrics, garment styles, finding and trims. Lecture, discussion, demonstration, field trips.

Prerequisite: FACS 31, FACS 32.

Designed to develop an awareness and understanding of the total fashion industry including past, present and future directions of costume design, manufacturing, textiles, retailers' publications, buying offices, advertising and the consumer.

Prerequisite: ECON 1B or MKTG 101.

A in-depth exploration of fashion retailing from different perspectives, including organizational structure, store location and image with a focus on visual merchandising techniques, and fashion advertising and promotion strategies. Lecture-discussion.

Prerequisite: FACS 134.

Overview of global factors affecting the textiles and apparel industries and trade, the impact of textiles and apparel industries on the economy and consumers, the US textiles and apparel in the global economy, and strategies for balancing conflicting interest.

Prerequisite: FACS 134 or MKTG 101.

Management of resources in family systems. Interaction of families with other societal and environmental systems in acquiring and using resources to meet goals and other demands.

Prerequisite: GWAR certification before Fall 09; or WPJ score of 80+; or 3-unit placement in ENGL 109M/W; or 4-unit placement in ENGL 109M/W and co-enrollment in ENGL 109X; or WPJ score 70/71 and co-enrollment in ENGL 109X.

Economic problems of and financial management by the individual and family. Topics include: income patterns, inflation, credit, contracts, housing, financial services, insurance, taxes, investments, retirement income planning.

Study of multicultural families and diverse family forms, with a focus on how families function under stress. Family theory and research are applied to the interpretation and analysis of selected literary works.

Prerequisite: FACS 50 or equivalent with instructor permission, and GWAR certification before Fall 09; or WPJ score of 80+; or 3-unit placement in ENGL 109M/W; or 4-unit placement in ENGL 109M/W and co-enrollment in ENGL 109X; or WPJ score 70/71 and co-enrollment in ENGL 109X.

In-depth study of the achievements and challenges associated with the adolescent stage of development. Focus on understanding the needs and motivations of adolescents and the challenges they face within their socio-cultural environment. Lecture, discussion.

Note: Not open to students who have taken PSYC 149. Previous or concurrent enrollment in CHDV 133 strongly recommended.

Prerequisite: CHDV 30, or CHDV 35, or FACS 52, or instructor permission.

Survey of historical and contemporary attitudes toward parenting. Review of research on child-rearing and parent-child relationships. Use of case studies to explore the influence of personality, developmental stage, family structure, ethnic and cultural factors on parenting. Lecture, Case Study.

Note: Previous or concurrent enrollment in CHDV 133 strongly recommended.

Prerequisite: CHDV 30, or CHDV 35, or FACS 52, or instructor permission

Cross-listed: CHDV 154; only one may be counted for credit.

Performance based course which emphasizes communication and educational methods for family and consumer sciences subject matter. Focus on learning styles, curriculum development, presentation techniques, and assessment of learning outcomes. Preparation, presentation and critique of presentations and learning activities for individuals and groups. Attention to development of leadership skills and program promotion methods.

Prerequisite: 6 FACS units and completion of Area A GE requirements.

Designed to synthesize knowledge in Family and Consumer Sciences. Examination of the concentration in the major and career exploration. Analysis of public policy and ethical issues, professionalism and leadership strategies. Includes personal and professional competency assessment and development of an academic and professional portfolio.

Prerequisite: 21 FACS units.

Study of the physiologic function of carbohydrates, lipids, protein and micronutrients including integrated metabolism, transport, regulation and relation to inborn errors/chronic disease. Introduction to gene-nutrient interaction.

Prerequisite: CHEM 161, FACS 113; or instructor permission.

Cross Listed: BIO 170; only one may be counted for credit.

Directed observation and supervised work experience in an approved business, government, or service agency. Internships are offered for the purpose of increasing student understanding of the nature and scope of agency operations and giving students orientation in occupational specialties. Supervision is provided by authorized persons in the cooperating agencies and collaborative supervision is provided by the Family and Consumer Sciences faculty. Each student is required to maintain a record of activities and assignments and to prepare periodic reports.

Note: Student must make arrangements with a faculty member for a work program one semester prior to admittance to the course. A minimum of three hours per week per unit of credit is required.

Prerequisite: Upper division status; instructor permission obtained in the preceeding semester; 2.5 GPA or above.

Individual projects or directed reading.

Note: Departmental petition required.

Continuation of principles and skills as developed in FACS 221A with application to other complex disease conditions and integration to multiple diseases. Application of genetics and pathophysiology to complex disease conditions. Demonstration of skills in assignments and presentations. Lecture, composition.

Prerequisite: Admission into Dietetic Internship Program or instructor permission.

Learn and apply the nutrition care process and to manage nutrition care for population groups. Conduct outcome assessment, planning, implementation, marketing and evaluation of nutrition programs. Apply the research process and critically evaluate nutrition research. Develop an understanding of nutrition policy and resources. Lecture-discussion.

Prerequisite: Admission into Dietetic Internship Program or instructor permission.

Guided study, observation or work experience in an area in which the graduate student needs advanced and specialized study.

Note: May be repeated for credit

Prerequisite: Enrolled in Graduate Studies in FACS Dietetic Internship