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FACS 100. Research: Methods and Application in Family and Consumer Sciences. 3 Units
Study of methods and application of research in the field of Family and Consumer Sciences. Focus on scientific inquiry, methodology, evidenced-based practice, interpretation of research results, program and project evaluation., and professional communication. Includes the examination of ethical practices, professional presentation skills, and technical writing skills.
FACS 140. Family Resource Management. 3 Units
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.
FACS 141. Family Finance. 3 Units
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.
FACS 168. Senior Seminar. 3 Units
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.
FACS 195A. Field Study: Selected Areas in Family and Consumer Sciences. 1 - 3 Units
Guided study and experience in some area within Family and Consumer Sciences in which the student needs orientation or greater depth of study in a specialized field.
FACS 195C. Internship. 1 - 3 Units
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.
FACS 199. Special Problems. 1 - 3 Units
Individual projects or directed reading.
FASH 30. Fashion and Human Environment. 3 Units
This course serves as an introduction to the study of fashion and human environment and how fashion is perceived, marketed, and internalized within individuals across Western and non-Western cultures. A focus on both internal factors such as psychological, aesthetic and self-image, and external factors such as social, economic, cultural and political experiences will be addressed.
FASH 31. Science of Textile. 3 Units
Introduction to textile science fundamentals to guide daily textile product selection, use, and care. Overview of physical and chemical properties of textile composition and its impact on textile product performance. Emphasis of textile as a unique medium for studying physical science through an approachable and real-life applicable lens. Discussion of environmental impact of the textile industry as well as scientific innovations in sustainable textile production.
FASH 32. Fundamentals of Apparel Production. 3 Units
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.
FASH 33. Fashion Sustainability, Global Impact, and Critical Thinking. 3 Units
Introduction to critical reasoning, evaluating, and thinking skills through the social, environmental, and economic issues in fashion sustainability. Students will use research, reflection, acquisition of information, structuring arguments, and other critical thinking processes to analyze individual decision making as consumers, and gain an understanding of the greater global impact in fashion sustainability.
FASH 130. History Of Western Fashion. 3 Units
An overview of dress and fashion in western civilization from antiquity to the present. An interdisciplinary approach is used to examine how western fashion has evolved over time 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 the differing roles in the production, dissemination, and consumption of clothing in relation to socioeconomic groups. Lecture, discussion.
FASH 131. Quality Analysis: Apparel. 3 Units
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.
FASH 133. Creative Principles of Apparel Design. 3 Units
Study of the functional and aesthetic elements of apparel design. The creative process and development of illustrative techniques. Development of creative approaches through projects of experimental, contemporary and traditional techniques with emphasis on elements of design, and selection and organization of colors, forms, materials and accessories for apparel production. Studio-activity six hours.
FASH 134. Introduction to Fashion Industry. 3 Units
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.
FASH 135. Merchandise Buying. 3 Units
Detailed study of merchandising mix, purchasing plan, inventory plan, assortment plan, pricing, markdown, markup, and reports. Review of planning and control processes and the buyer's role in merchandise management and decision-making. Lecture, discussion.
FASH 136. Fashion Retailing. 3 Units
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.
FASH 137. Clothing, Society, and Culture. 3 Units
Study of the relationship of humans and clothing within their cultural and social environment. Introduction to the fundamentals of social psychology in the examination of clothing and appearance. Clothing and appearance are studied as forms of nonverbal communication and as devices for expressing cultural and social values.
FASH 139. Textiles and Apparel in the Global Economy. 3 Units
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.
FASH 146. Fashion Entrepreneurship. 3 Units
This is a Service Learning course addressing the essentials of entrepreneurship in the fashion industry, enabling students to learn effective entrepreneurial and general management practice through service learning. Emphasis is placed on the essentials of planning that are vital to entrepreneurial success, step by step guide for starting a fashion business and effective business models, which focus on problems, solutions, key metrics and competitive advantages that will assist in pitching the business. Students complete 45 hours of fieldwork.
FASH 148. Fashion Law. 3 Units
This course provides an overview of legal issues affecting the fashion industry and its professionals with an emphasis on fashion entrepreneurship, design, advertising and promotion, production, sourcing, marketing and retailing. Students will also learn about fashion regulatory and policy issues, intellectual property (copyright, trademarks, patents), contractual agreements, leasing, commercial operations and expansion, and the international development of a fashion business.
FSHD 50. The Family and Social Issues. 3 Units
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.
FSHD 52. The Child In The Family. 3 Units
Physical, social, emotional and cognitive development of the child, conception through adolescence, in relation to the family. Strong theoretical emphasis. Introduction to methods of study, including observation and interview. Lecture, discussion, fieldwork.
FSHD 108. Family Communication. 3 Units
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.
FSHD 150. Family Stress and Coping: Multicultural Focus. 3 Units
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 work, both in print and film formats.
FSHD 152. Adolescent Development. 3 Units
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.
FSHD 154. Issues in Parenting. 3 Units
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.
FSHD 155. Family Life Education. 3 Units
Historical and philosophical perspective on family life education across the lifespan. Practice in curriculum development including content, objectives, and teaching strategies.
FSHD 156. Child Life and Family-Centered Care. 3 Units
Overview of the Child Life profession and child life practices. Focus on family-centered care for children in the healthcare environment and their families. Major course topics include: scope of practice in child life; ethical and professional practice; impact of illness, injury and health on patients and family; techniques and outcomes of preparation; therapeutic play; grief and bereavement.
FSHD 159. Adulthood and Aging in Human Development. 3 Units
Analyzes the interrelation between physical, psychological, and social development in the middle and later years of adulthood with attention to personal, family and community challenges and opportunities in their cultural context.
FSHD 162. Family Support Services. 3 Units
Application of family science to the development, implementation, and evaluation of family support services. Implications of research for practice with diverse families. Focus on developing skills in family-centered services, family-professional collaboration, and resource-based and asset-based intervention. Lecture two hours; fieldwork in the community three hours.
FSHD 195F. Practicum in Family Life Education. 1 - 3 Units
Directed observation and supervised work experience in an approved educational setting, service agency, business or government agency that provides family life education. Students will move from observing and assisting to developing, delivering and assessing lessons and programs in family life education. Students will gain experience applying educational and developmental theories, curriculum development, and teaching methods to delivering evidence-based and culturally sensitive lessons in the content areas of family life education: parent education, strengthening relationships, and/or sexuality education.
NUFD 5. Science of Food. 3 Units
Introduction to food science fundamentals including food composition, chemical and physical reactions, and nutritional properties of food. Overview of evidence-based practices for food selection, storage, and preparation. Examination of specific issues such as food safety, food technology, food supply, and food law. Lecture 3 hours.
NUFD 9. Food Safety and Sanitation. 3 Units
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 food service operations. Preparation for national food service sanitation certification exam.
NUFD 10. Nutrition And Wellness. 3 Units
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.
NUFD 11. Principles of Food Preparation. 3 Units
Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation. Activity includes preparation and evaluation of individual food products.
NUFD 100. Research: Methods and Application in Nutrition and Food. 3 Units
Study of methods and application of research in the field of Nutrition & Food. Focus on scientific inquiry, methodology, evidenced-based practice, interpretation of research results, program and project evaluation, and professional communication. Includes the examination of ethical practices, professional presentation skills, and technical writing skills.
NUFD 107. Nutrition Education, Communication, and Counseling. 3 Units
Nutrition Education, communication and counseling techniques for use by the nutrition/dietetics professional. Introduction and application of various health behavior theories to promote change in diverse target audiences. Development of nutrition care plans, educational materials and activities for individual groups. Understand and apply methods of dietary assessment and motivational interviewing.
NUFD 110. Food Production and Sustainability. 4 Units
Study and laboratory experience in planning, procuring, production, serving and evaluation of food for individuals, families, commercial, and institutional foodservice operations. Application of menu development techniques such as recipe modification and standardization to various target populations. Examination and application of marketing analysis and promotion. Understanding of current issues and sustainability topics related to food production.
NUFD 111. Grocery Procurement & Merchandising. 3 Units
This course examines the processes for purchasing and receiving food and non-food products in a retail market setting. The course focuses on procurement and merchandising strategies in the grocery industry which tap into consumer trends and preferences.
NUFD 112. Current Topics in Nutritional Sciences. 3 Units
Examination of contemporary and controversial topics in nutrition science and how they relate to nutritional needs of different population groups. Analyzes the research process and evaluation of validity of nutrition research. Lecture, discussion.
NUFD 113. Nutrition And Metabolism. 3 Units
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, discussion.
NUFD 114. Cultural and Social Aspects of Food. 3 Units
Examination of the cross-cultural and social meaning of food and dietary behaviors. Regional, ethnic, religious, economic, and environmental influences on food habits and health status. Study of how cultural and societal values affect intake, health belief practices, and communication styles. Overview of health disparities in the context of socioeconomic status, race, ethnicity, and education. Understanding implicit bias, cultural differences, diversity, equity, and inclusion while working in a multicultural and diverse environment.
NUFD 115. Nutrition: Pre-conception Through Childhood. 3 Units
Examination of nutritional requirements, metabolism and issues during stages of the early life cycle, including: pre-conception, pregnancy, lactation, infancy, and early and late childhood. Study of assessment and methods for achieving nutritional needs through dietary selection and promotion of maternal, infant, and child health. Analysis of social, environmental, physical and economic factors affecting nutritional status.
NUFD 116. Food Service Management. 3 Units
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.
NUFD 117. Community Nutrition. 3 Units
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.
NUFD 118A. Medical Nutrition Therapy I. 3 Units
Study of the principles of medical nutrition therapy and the Nutrition Care Process. Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions with patients/clients with various conditions, including, cardiovascular and gastrointestinal disorders.
NUFD 118B. Medical Nutrition Therapy II. 3 Units
Continuation of principles, methods, and skills as developed in NUFD 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.
NUFD 119. Nutrition: Adolescence Through Older Adulthood. 3 Units
Examination of nutritional requirements, metabolism and issues during stages of the life cycle, including: adolescence, adulthood, and old age. Study of assessment and methods for achieving nutritional needs through dietary selection and promotion of adolescent, adult, and elderly adult health. Analysis of social, environmental, physical and economic factors affecting nutritional status.
NUFD 120. Practical Application in Sports Nutrition. 3 Units
A survey course in nutrition with an emphasis on the relationship among diet, physical activity, and health; exploration of the changes in the metabolism of carbohydrates, lipids, protein and water; discussion of the function of vitamins and minerals; practical application of evidence-based dietary recommendations for common sports and varying physical intensity.
NUFD 121. Nutrition Assessment, Methods and Support. 3 Units
Study of health care systems, the nutrition care process including assessment and support, and clinical implications of malnutrition. Topics include nutrition-focused physical examination, anthropometric, biochemical, dietary, body composition, and functional status evaluation and an understanding of advantages and disadvantages of assessment approaches. Application of various assessment methods and problem solving will be achieved through hands on training and clinical case studies in the context of malnutrition, nutrition support, cancer, eating disorders, and obesity.
NUFD 122. Social Media for Nutrition Communication. 3 Units
Examine the uses of social media in the nutrition field and develop a framework to apply to future social media use in professional ventures. Focus on the critical analysis of the appropriateness, potential target populations, health behavior change strategies, the risks and benefits, and overall intended outcomes of social media communication. Create the design and evaluation framework of a social media campaign/initiative.
NUFD 168. Senior Seminar. 3 Units
Designed to synthesize knowledge in the Nutrition and Food discipline. Examination of the major and career exploration. Analysis of public policy and ethical issues, professionalism and leadership strategies. Includes a capstone project and development of an academic and/or professional portfolio.
NUFD 199D. Dietetic Pathways. 1 Unit
Examination of dietetics career paths, processes and options. Students will learn about the profession of dietetics, including professionalism, the professional organization, pathways, mentoring and the code of ethics.
NUFD 200. Research Methods. 3 Units
A critical examination of quantitative and qualitative research methods used in the nutrition and food discipline. Develop skills in research design selection, measurement, analysis, and interpretation and presentation of results. Study human research ethics and IRB submission protocol. Explore techniques to ensure assessment tools are valid, reliable, and culturally appropriate.
NUFD 213. Advanced Nutrition with Community Program Applications. 3 Units
In-depth review of current knowledge and research of nutrients in food and application to nutrition policy and public health practice within the US and globally. Examination of physiological function, metabolism, transport, deficiency, toxicity, and interrelationships of macro and micronutrients in relation to the nutrient-disease relationship. Evaluating scientific findings relating to nutrient function, with an emphasis on nutrients of public health concern and food components that pose public health challenges.
NUFD 221A. Advanced Clinical Nutrition A. 3 Units
Perform nutrition assessment of patients with complex medical conditions. Integration of pathophysiology into medical nutrition therapy. Development, supervision and evaluation of nutrition care plans. Select, calculate, monitor and evaluate nutritional support regiments for patients. Lecture, composition.
NUFD 221B. Advanced Clinical Nutrition B. 1 Unit
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.
NUFD 222. Advanced Community Nutrition and Nutrition Education. 3 Units
The course will examine the implementation of nutrition care for population groups across the lifespan. Explore assessment and evaluation methodologies of community based food and nutrition programs. Nutrition policy development and evaluation based on community needs and resources to address health disparities. Learn advanced nutrition education intervention techniques applying behavioral models and theories.
NUFD 223. Advanced Foodservice Management and Administration. 2 Units
Management of procurement, distribution, and service of food, and integration of financial, human, physical and material resources. Production of food that meets nutrition guidelines, cost parameters, and consumer acceptance; safety and sanitation issues related to food. Analysis of the operations of food service organization. Lecture, written assignments and practical experience.
NUFD 224. Advanced Community Nutrition and Policy. 3 Units
Learn and apply the nutrition care process and 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.
NUFD 225. Food Production and Sustainability Policy. 3 Units
Exploration of a variety topics including food policies, food systems and sustainable food production. The course will review the political landscape of both food and agriculture and current social movements towards sustainable and just food systems.
NUFD 280. Teaching Methods in Family and Consumer Sciences/Home Economics. 3 Units
This course is designed to provide students with materials, classroom management strategies and methods necessary to successfully teach Family & Consumer Sciences (FCS)/Home Economics Careers and Technology (HECT) at the secondary level. Teacher candidates will become acquainted with legislation, standards, teaching strategies, resources, research and student leadership programs.
NUFD 295. Field Study. 1 - 7 Units
Guided study, observation or work experience in an area in which the graduate student needs advanced and specialized study.
NUFD 299. Special Problems. 1 - 3 Units
Any properly qualified student may pursue a problem after approval by his/her advisor and the staff member with whom he/she works.
NUFD 500. Culminating Experience. 3 Units
Guides students through the completion of a thesis or project approved for the Master of Nutrition and Food degree.