Family Consumer Science BS Dietetics

An introduction to the general principles and methods used in the study of microorganisms. Lab included. Prereq: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201. Fall, Spring, Summer

Prerequisites: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201

Goal Areas: GE-03

This course covers fundamental concepts required to understand the general chemistry in living organisms. This is a non-laboratory class. This chemistry course will not prepare students for any Chemistry course at or above the 200 level.

Prerequisites: Student must demonstrate math placement requirements at or above MATH 112 in the placement chart. See Mathematics for details.

Goal Areas: GE-03

Basic foundations in computer concepts. Topics include: hardware, software, uses of technology in industry, and ethical, and social issues. Lab work covers various systems and applications software including word processing, e-mail, the Internet, spreadsheets, databases, and presentation software. Cannot be counted toward any major or minor offered by Computer Information Science.

Prerequisites: Goal Areas: GE-09, GE-13

Students in this course approach writing as a subject of study by investigating how writing works across a variety of contexts.

Prerequisites: none

Goal Areas: GE-1A

Introduction to learning the written and oral communication of technical information. Assignments include writing and presenting proposals, reports, and documentation. Emphasis on use of rhetorical analysis, computer applications, collaborative writing, and usability testing to complete technical communication tasks in the workplace.

Prerequisites: ENG 101

Goal Areas: GE-02, GE-13

Concepts of algebra (real numbers, exponents, polynomials, rational expressions), equations and inequalities, functions and graphs, polynomial and rational functions, exponential and logarithmic functions, systems of equations and inequalities, matrices and determinants, conic sections, sequences and series, probability, and binomial theorem.

Prerequisites: Satisfy Placement Table in this section, or MATH 098 with grade of P.

Goal Areas: GE-04

Overview of the structure and processes of social life; impact of social forces on individuals and groups; interdependence of society and the individual; social significance of social class, race, ethnicity, gender, and sexuality; emphasis on critical analysis of social inequalities and injustice.

Prerequisites: none

Goal Areas: GE-05, GE-08

Diverse Cultures: Purple

A course designed to improve students' understanding in communication, including the areas of interpersonal, nonverbal, listening, small group and public speaking.

Prerequisites: none

Goal Areas: GE-1B

A course in communication principles to develop skills in the analysis and presentation of speeches.

Prerequisites: none

Goal Areas: GE-1B

This course introduces students to multicultural and ethnic knowledge and values in and outside the United States. Students are exposed to such issues as race, culture, ethnicity, dominance, immigration, stereotypes, discrimination, and intergroup relations through interdisciplinary approaches-anthropological, economic, historical, political, psychological and/or sociological.

Prerequisites: none

Goal Areas: GE-05, GE-07

Diverse Cultures: Purple

Students will participate in field trips, activities, and guest discussions that will enable them to interact with people ethnically (race, religion, lifestyle, etc.) different from the students, to understand their perspectives and to appreciate their unique experiences and/or contributions to the U.S. pluralistic society. Students are expected to learn actively in and outside the classroom by experiencing events or people from diverse cultural groups.

Prerequisites: none

Goal Areas: GE-07

Diverse Cultures: Gold

Systems approach to the structure of the human body. The course is designed for students majoring in biology or health related programs. Lab included.

Prerequisites: none

Principles of functions of human cells, organs, and systems with an emphasis on organ/system interactions. This course is designed for students majoring in biology, chemistry, or related sciences, and medically-related areas. Includes a laboratory with a research and medical emphasis.

Prerequisites: BIOL 220, CHEM 104 or CHEM 106 or CHEM 111 or CHEM 201

This course is an introduction to organic chemistry and biological chemistry. The laboratory will reinforce lecture.

Prerequisites: CHEM 106 or high school chemistry

Goal Areas: GE-02, GE-03

For health care personnel, emphasis on spelling, pronunciation and meaning.

Prerequisites: none

Introduction to statistical analysis as applied to the health sciences. Examines concepts and methods of statistical procedures applied to health problems and issues.

Prerequisites: MATH 110, STAT 154, Or any other mathematics course higher than MATH 110.

Behavior Change Foundations and Strategies (3 semester credits) is a course that focuses upon the complexity of health behavior change and the skills necessary for a health promotion professional to assess, plan, and evaluate behavior change interventions for individuals and communities. Health behavior change theories and strategies will be discussed. Topics covered in class will include: behavior modification, goal setting, self-management, coping skills, and social support. Emphasis will also be given to the impact of policy and environmental influences on behavior.

Prerequisites: none

This course is designed to provide a thorough introduction to the broad spectrum of theories and applications that make up the field of psychology

Prerequisites: none

Goal Areas: GE-05

An overview of the scope of family consumer sciences and the career potentials of the profession.

Prerequisites: none

Introduces students to basic food science, food preparation and culinary techniques. The course is taught from the lens of different global cultures and the roles of individuals and nations in a global context using food habits as a model. Foods from around the world are prepared by students to develop culinary skills.

Prerequisites: none

The science of six nutrient classes, including digestion through metabolism and excretion, sources, functions, deficiencies and excess symptoms. The course covers the foundational knowledge and application of nutrition knowledge to clinical care, including weight control and common chronic conditions requiring nutrition therapy.

Prerequisites: BIOL 220, CHEM 106 or CHEM 111

Principles of food services operations related to menu planning, standardized recipes, production and service for profit and nonprofit settings.

Prerequisites: none

This class will explore why, how, and when physical and chemical phenomena occur during the preparation of food. Includes discussion and laboratory experience demonstrating how preparation methods affect food quality, composition, and nutritive value. Includes National Restaurant Association ServSafe Certification.

Prerequisites: FCS 150

Planning, preparing and serving meals with emphasis on effective management, nutritive needs, purchasing, and equipment. Includes quantity food service laboratory.

Prerequisites: FCS 252, FCS 340, FCS 350 

The development, establishment, and execution of personal, local, federal and global food issues are studied. A previous nutrition course is not required.

Prerequisites: none

Principles of food services management related to budgeting, food safety and operational sanitation, analysis and control of quality and quantity in institutional and public food service operations.

Prerequisites: FCS 252 

In-depth study and practice of nutrition assessment techniques including dietary histories, anthropometrics, physical signs and symptoms, and laboratory interpretation in various age groups and conditions. Students will use findings to determine nutritional needs and make nutritional diagnoses.

Prerequisites: FCS 242

An advanced nutrition course in human metabolism, emphasizing the function and interaction of nutrients in metabolic and physiologic processes. A grade of 'C' must be attained in CHEM 111 and BIOL 330 before taking this course.

Prerequisites: BIOL 330, CHEM 111, FCS 242

The role and influence of dietetics in society, nutritional assessment and care plans, dietetic principles applied to normal and malnourished states. Case-based approach.

Prerequisites: FCS 420, FCS 440, HLTH 321

Food quality, safety, formulation, processing, preservation, and biotechnology are explored. Original food science experiments are planned, executed, interpreted, and presented using appropriate scientific techniques.

Prerequisites: ENG 271W, FCS 340, HLTH 475 

Study of nutritional needs of pregnancy, infancy, childhood, and adulthood. Experience in group dynamics in providing nutritional education to a target population.

Prerequisites: FCS 242

The pathophysiological, nutrient assessment, planning and counseling aspects of biliary, surgical, endocrine, cardiovascular and renal conditions. Case-based approach.

Prerequisites: FCS 442

Study of the philosophy, objectives, and implementation of adult and technical education for family consumer science professionals. Emphasis is placed on the knowledge and skills which are necessary for the process and preparation of delivering effective leader-led individual and group learning with concentration on methods, tools, and techniques employed in facilitating adult learning.

Prerequisites: none

Preparation for advancement in a career as a registered dietitian, including first draft of the dietetic internship application,presentation of the student's portfolio and a seminar presentation on a topic of their choice. Prereq: Graduation by the following May to December, FCS 498 or concurrent

Prerequisites: Graduation by the following May to December; FCS 497 or concurrent 

A scheduled work assignment with supervision in private business, industry and government agency appropriate to each area of concentration.

Prerequisites: Consent