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Course Criteria
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3.00 Credits
Preparation for the professional job search. Emphasizes goal setting, resume preparation, interviewing, business etiquette, dressing for success, and letter-writing skills needed by college seniors. Prerequisite: Senior standing. 3
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3.00 Credits
Emphasizes preparation for the professional job search by practicing interviewing skills, resume writing, and the development of the Professional Portfolio Process for Registered Dietitians. Prerequisites: FCS 345 or permission of instructor. 1
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3.00 Credits
Case study analysis and financial counseling strategies. Portfolio preparation in family financial planning. Prerequisites: Senior standing and permission of instructor. 3
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2.00 Credits
Managerial processes of planning, organizing, directing, and controlling resources and technical operations involved in meeting the organization objectives and goals of a food service operation. Emphasis on personnel and financial management, problem solving, decision making, and systems analysis. Includes the theory, principles, and concepts of management and work area and equipment layout. Lecture 2 hours, laboratory 2 hours. Prerequisites: ACC 220, MGT 300. 3
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2.00 Credits
Study of the physiological, biochemical, sociological, and developmental factors that affect nutrient requirements and recommendations at various stages of the life cycle. Maternal nutrition and fetal development; lactation; nutritional needs and dietary patterns from infancy through old age, including nutrition assessment. Lecture 2 hours, laboratory 2 hours. Prerequisite: FCS 345. 3
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3.00 Credits
Advanced knowledge of the principles of nutrition in disease and focuses on the integration and interpretation of nutritional assessment data for nutritional care planning, implementation, and evaluation. Includes an in-depth study of pathophysiology and medical management of specific disease states; their impact on the nutritional status and nutritional care needs of patients/clients; and the current research, standards of care, methods, and management techniques used in providing nutritional care. Lecture 3 hours, Laboratory 2 hours. Prerequisites: FCS 345, FCS 350, CHE 440, BIO 229 or 230. 4
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3.00 Credits
Advances knowledge and application of the principles of nutritional management of disease. Includes nutrition assesment, care planning, designing modified diets for specific disease states, based on current research and standards of care. Prerequisites: FCS 345, 350, 465, CHE 440, BIO 229 or 230. Lecture 3 hours, laboratory 2 hours. 4
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3.00 - 6.00 Credits
Integrates an understanding and application of research methods with emphasis on outcome-oriented research. The course requires evaluation of current research and requires students to build on knowledge gained from other courses and apply it to research and evaluation. Lecture 3-6 hours. Prerequisites: a minimum of 6 additional hours of nutrition and/or food systems management course work. 3-6.
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3.00 Credits
Practical experience in administration of programs for children under 6 years of age, including program design and implementation, financial management, staff relations and development, discipline, and parent involvement. Prerequisite: FCS 326. Lecture 1 hour, laboratory 4 hours. 3
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5.00 Credits
Study of current nutrition problems and delivery of nutrition information and service in the community. Survey of facilities involved in giving nutrition information and/or nutritional care. Students interact with personnel in a variety of settings to gain an understanding of the purpose and structure of different supervised practice agencies. Emphasis on acquiring skills necessary for delivering nutrition information and services during pregnancy, infancy, early childhood, adolescence, young and old adulthood and to the elderly in traditional and nontraditional markets. Independent assignments are arranged by the instructor. Supervised Practice 20 hours (300 practice hours). Prerequisites: Admission to the Coordinated Program, FCS 350, FCS 355, FCS 462. 5
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