Calendar 2005-2006 - The University of Akron

300 LEGAL ENVIRONMENT OF FAMILIES 3 credits
Introduction to legal terminology, reasoning and analysis, court systems and procedures within
the context of family and consumer law.
301 CONSUMER EDUCATION 3 credits
Study of consumer needs, concerns and problems as related to individual consumer, to consumers
in the market economy and to the complex society in which families function.
303 CHILDREN AS CONSUMERS 3 credits
Study of the consumer role of children three through eighteen years. Emphasizes research data on
children as consumers and consumer education for children.
305 ADVANCED CONSTRUCTION AND TAILORING 3 credits
Prerequisite: 123. Advanced theory and principles in construction of couture garment. Construction
of coat or suit jacket utilizing custom tailoring techniques. Two hours lecture, four hours laboratory.
310 FOOD SYSTEMS MANAGEMENT I 5 credits
Prerequisites: 245; 6200:201 or 2420:211 or permission; corequisite: 315. Basic theoretical concepts
in the management of dietetic food service systems and the practical application of principles
and procedures in quantity food production and service.
311 SEMINAR IN FIBER ARTS 3 credits
Exploration of a specific fiber arts technique such as needle arts, weaving, surface design, wearable
art, or machine stitchery. (May be repeated for a total of nine credits).
315 FOOD SYSTEMS MANAGEMENT I CLINICAL 2 credits
Prerequisite: 245; corequisite: 310. Development of quantity food preparation and supervisory skills
in community agencies; identification of functions and resources involved in the management of
food service systems.
316 SCIENCE OF NUTRITION 4 credits
Prerequisites: 3100:202, 3150:113, or instructor permission. In-depth characterization of composition,
metabolism, physiological functions and interrelationships of nutrients. Analysis and interpretation
of current literature; assessment of nutrition counseling techniques.
320 CAREER DECISIONS IN NUTRITION 1 credit
Exploration of the nutrition/dietetics profession, including academic/internship routes, career opportunities,
professional concepts and attributes. Self-assessment and goal setting with beginning
portfolio development.
321 EXPERIMENTAL FOODS 3 credits
Prerequisites: 250; 3150:110,111, 112, 113. Theory and methods in the experimental study of
foods. Sensory evaluation and instrumental analysis of food quality. Individual research emphasized.
Lecture/Laboratory.
328 NUTRITION IN MEDICAL SCIENCE I 4 credits
Prerequisite: 133 or 316, 426, or instructor permission. Analysis of therapeutic health-care concepts.
Consideration of nutritional implications of pathological conditions; construction of diets for
specific disorders.
329 NUTRITION IN MEDICAL SCIENCE I CLINICAL 2 credits (credit/noncredit)
Prerequisites: 316 or 426. CP student only; corequisite: 328. Clinical experiences in area hospitals
for application of principles of nutritional care learned in 328.
331 INTERIOR DESIGN THEORY 3 credits
Prerequisites: 147,158,259; 7100:144. A comprehensive study of interior design theories and application
in the built environment.
333 SPACE PLANNING AND PROGRAMMING 3 credits
Prerequisites: 147,158,259,331; 7100:144,491; 2940:250. A comprehensive study of space planning
principles and the programming phase of the design process.
334 SPECIFICATIONS FOR INTERIORS I 3 credits
Prerequisites: 225,257,258,331,333: 7100:491,492: 2940:250. A comprehensive study of composition,
characteristics, manufacture, dimensions and use, bi-products, installation, and specifications
of interior construction materials.
335 SPECIFICATIONS FOR INTERIORS II 3 credits
Prerequisites: 334. A comprehensive study of interior finish material with emphasis on soft goods
and textiles, selection criteria, estimating, and writing specifications.
336 PRINCIPLES AND PRACTICES OF DESIGN 3 credits
Prerequisites: 333,334. Study of the business of interior design to include initiating and maintaining
a successful practice in residential or non-residential design.
337 INTERIOR DESIGN CONTRACT DOCUMENTS 3 credits
Prerequisites: 225,257,258,331,333: 7100:491,492: 2940:250. A comprehensive study of contract
documents and work drawings required for the design of interior spaces. Emphasis on three-dimensional
representation.
340 MEAL MANAGEMENT 2 credits
Prerequisites: 250 or 141. Emphasis is on meal design, etiquette, nutritional adequacy, and application
of management principles. Resource management is applied to all course activities, including
restricted financial and special diet situations.
352 STRATEGIC MERCHANDISE PLANNING 3 credits
Prerequisite: General Math Requirement. The fashion buyer’s role in merchandise management
and decision making with spreadsheets and merchandise mathematics incorporated into computer
simulations.
360 PARENT-CHILD RELATIONS 3 credits
Prerequisite: 265. The study of interactive parent-child relations from infancy through adult hood
and the internal and environmental forces which impact upon family dynamics.
362 FAMILY LIFE MANAGEMENT 3 credits
Introduction to management theories, processes and principles as applied to utilization of human
and material resources in promotion of individual and family well-being.
365 INFANT, FAMILY AND SOCIETY 3 credits
Prerequisite: 265. In-depth examination of physical, cognitive, language, social and emotional
development of the infant from prenatal through 24 months. Observation of infants in daycare
settings.
7400:Family and Consumer Sciences 2005-2006 269
390 FAMILY RELATIONSHIPS IN MIDDLE AND LATER YEARS 3 credits
Exploration of family and individual development during middle and later years of life. Emphases
on issues related to intimacy, economics, social policies, psychological and biological changes.
400/500 NUTRITION COMMUNICATION AND EDUCATION SKILLS 4 credits
Prerequisites: 133 or 316. Theory and development of communication and education skills
essential to dietetics practice; interpersonal communication; interviewing; nutrition counseling;
education techniques, media, and current technology.
401/501 AMERICAN FAMILIES IN POVERTY 3 credits
Overview of the issues, trends and social policies affecting American families living in poverty.
403/503 ADVANCED FOOD PREPARATION 3 credits
Prerequisite: 141 or 245 or permission of instructor. Study of advanced techniques of food
preparation. Introduction to and interpretation of classic and foreign cuisines. Emphasis on individualized
experience, skill development and evaluation of procedures and results.
404/504 MIDDLE CHILDHOOD AND ADOLESCENCE 3 credits
Prerequisites: 201, 265 or permission of instructor. The influences of middle childhood and adolescent
behavior on the family and the influences of the family environment on middle childhood
and adolescent development.
406/506 FAMILY FINANCIAL MANAGEMENT 3 credits
Analysis of the family as a financial unit including financial problems and their resolution, decision-making
patterns and financial practices behavior. Cases, exercises, problems and computer
analysis.
407/507 FCS OCCUPATIONAL EMPLOYMENT EXPERIENCE 4 credits
Provides student with knowledge of current business and industrial practices at level minimally
commensurate with employment expectations of graduates of vocational job training programs
in Family and Consumer Sciences.
412 INSTITUTIONAL MANAGEMENT 3 credits
Organization and management in administration of food service systems; problems in administration
of food service systems; problems in control of labor, time and cost. Field experience in
food production.
413 FOOD SYSTEMS MANAGEMENT II 3 credits
Prerequisite: 310. Advanced concepts in management of dietetic service systems relating to
achievement of nutritional care goals.
414 FOOD SYSTEMS MANAGEMENT II CLINICAL 3 credits (credit/noncredit)
Prerequisite: 315; corequisite: 413. CP students only. Application of advanced food systems
management concepts in community dietetic food service facilities; preparation for entry-level
staff positions as administrative dietitians; clinical experience for 24 hours per week for 10
weeks of semester.
418/518 HISTORY OF INTERIOR DESIGN I 4 credits
The study of furnishings, interiors, and architecture from antiquity through the eighteenth century,
with emphasis on the social-cultural influences shaping their development.
419/519 HISTORY OF INTERIOR DESIGN II 4 credits
The study of 19th- and 20th-century furnishings, interiors, and architecture, with emphasis on
the social-cultural influences shaping their development.
421 SPECIAL PROBLEMS IN FAMILY AND CONSUMER SCIENCES 1-3 credits
Additional study or apprentice experience in specialized field or preparation; group and individual
experimentation.
422 TEXTILES FOR INTERIORS 3 credits
Prerequisite: 225. Evaluation of physical, aesthetic, comfort, care and durability properties of textile
products and testing procedures to determine suitability for interiors.
423/523 PROFESSIONAL IMAGE ANALYSIS 3 credits
Prerequisites: Senior status. Comparison of theories associated with projecting and maximizing
an appropriate professional image consistent with career goals and objectives.
424/524 NUTRITION IN THE LIFE CYCLE 3 credits
Prerequisite: 316 or 426, or permission of instructor. Study of the physiological basis for nutritional
requirements; interrelating factors which affect growth, development, maturation and
nutritional status from conception through the elderly years.
425/525 TEXTILES FOR APPAREL 3 credits
Prerequisite: 225, 226. Evaluation of physical, aesthetic, comfort, care, and durability properties
of textile products and testing procedures to determine suitability for desired end uses.
426 HUMAN NUTRITION 5 credits
Prerequisites: 133, 3100:202,203, 3150:112,113, or instructor’s permission. Application of principles
of nutrition, metabolism and assessment. Analysis and interpretation of current literature.
Open to dietetics majors only.
427/527 GLOBAL ISSUES IN TEXTILES AND APPAREL 3 credits
Prerequisite: 139. Examines the global structure and scope of the textile and apparel industries
emphasizing an economic perspective.
428 NUTRITION IN MEDICAL SCIENCE II 5 credits
Prerequisite: 328. Continuation of 328. Emphasizing nutritional implications of more complex
metabolic and pathological conditions as well as nutrition support strategies.
429 NUTRITION IN MEDICAL SCIENCE II CLINICAL 3 credits (credit/noncredit)
Prerequisites: 329, CP students only; corequisite: 428. Clinical experience in hospitals; application
of principles of nutritional care learned in 428.
430 COMPUTER-ASSISTED FOOD SERVICE MANAGEMENT 3 credits
Use of computer programs in application of management concepts for food service systems.
431/531 PROFESSIONAL PRESENTATION SKILLS
IN FAMILY AND CONSUMER SCIENCE 3 credits
Prerequisite: 141 or 250. Emphasis on development of abilities and strengths in coordination of
equipment, materials, motion, speech, and presentation delivery relating to education and industry
in Family and Consumer Sciences.