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Course Criteria
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3.00 Credits
Fulfills General Education Life Science requirement. Open to all students who have an interest in human nutrition and how it relates to individual dietary requirements. May be of particular interest to students with an emphasis in Health Sciences, Education, or related fields. Various periods during the life cycle-infancy, childhood, adolescence, pregnancy, and the later years--and their specific nutrient needs will be analyzed as well as the basic nutrients and how they are absorbed and used by the body. Other areas of focus will include nutrition for athletes, eating disorders, weight control, and food safety. Includes lecture, multi-media, applied nutrition group activities, guest lecturers, and computer analysis of personal diet. Students will record and analyze their own diet. Inclusive Access Course Material (electronic book) fees may apply, see Fees tab under each course section for details. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Analyze a diet and energy expenditure utilizing computer software. Interpret the results for dietary adequacy, health and risk for nutritionally-related chronic diseases, as well as make recommendations for improving nutritional health. 2. Explain and apply scientific knowledge of nutrition, genetics, chemistry, metabolism, exercise and lifestyle while utilizing several standards/guidelines, guidance systems to plan, evaluate, and manage diets to support life-long health. 3. Describe how the human body digests food, metabolizes and utilizes the nutrients and Calories/energy in health or disease; and identify risks factors for developing chronic disease including the interpretation of biochemical, clinical and anthropometrical laboratory measures. 4. Explain basic nutritional scientific terminology; describe the essential nutrients and their role in normal metabolism; and identify good dietary sources of nutrients. 5. Identify scientific methods used; discern the reliability of nutrition information based on scientific evidence, source and professional credentials; in addition to describing the federal agencies and their responsibilities to insure public food safety, sustainable food production; and personal food handling skills to avoid food borne illness from a variety of microorganisms. 6. Evaluate food package label information - analytically and critically knowing the basis of the specific standards used for providing nutrition information; and explain the responsibility of the FDA to insure the safety of processed foods in order to make healthy food choices. FA, SP
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2.00 Credits
Open to all students with an interest in learning appropriate fitness and nutrition practices over the lifespan. Of special interest to athletes, and students studying nutrition or physical fitness. Basic nutrition and fitness concepts will be taught. Weight control, nutrition for the athlete, low fat and healthy cooking, and stress management will be emphasized. Includes lecture, Fitness Center activities, group work, dietary analysis, and food labs. Students will develop an individualized fitness and nutrition plan. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Demonstrate the knowledge and skills needed to create a personalized fitness program. 2. Demonstrate an understanding of the importance of fitness throughout the lifespan. 3. Identify essential nutrients, their functions and how they relate to the anatomy, physiology, and chemistry of the human body. 4. Demonstrate an understanding of safe exercise. 5. Demonstrate an understanding of proper posture and body alignment. 6. Demonstrate knowledge of being a wise consumer relative to health and nutrition. FA, SP
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3.00 Credits
Open to all students with an interest in food preparation techniques and healthful nutrition practices for the lifespan, and recommended for students with an emphasis in Foods, Nutrition, or Family Consumer Science. Covers the principles and practices of food preparation, healthful food choices, consumer and health information and the management of meals, food, time, and economic resources. Includes preparation of food, lectures, group projects, and field trips. Successful completers should be able to use and apply a variety of food preparation and meal management techniques and nutrition concepts. Combined lecture / lab. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Demonstrate food preparation skills weekly in labs and outlined assignments. 2. Demonstrate proficiency on exams about different methods of food preparation. 3. Complete assignments in making food choices based on skill, cost and nutrition. 4. Apply acquired skills in a cooking demonstration. 5. Plan, prepare and participate in a formal dinner. Course fee required. FA, SP
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3.00 Credits
For students wishing to personally prepare for or enhance their marriage. Marital philosophies, theories and research will be studied with an applied focus. Course covers communication and conflict resolution skills, character development, and attitudes of successful marriages. Through engagement in practical personal development, students will also be introduced to career options in marital counseling and education. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Use family theories to examine and explain marital formation and healthy marital functioning. 2. Use (pre)marital assessment tools (inventories); compare and contrast the leading inventories in the field. 3. Assess premarital factors that lead to marital health. 4. Demonstrate effective marital communication skills. Be able to identify negative marital communication patterns. 5. Identify and create development plans for enhancing personal and relational attributes (Marital Virtues: e.g., commitment, trust) that make marital health more likely. 6. Recognize areas of stress in marital relationships, and identify resources to help deal with stress. 7. Identify areas of marital conflict and demonstrate conflict resolution skills. 8. Discuss issues of human sexuality within marital relationships. 9. Understand marital issues surrounding the transition to parenthood. 10. Recognize signs of marital violence and give processes for healthy prevention and response. 11. Understand basic family finances and how to use family resource to enhance the marriage. 12. Use a Genogram to identify marital patterns in families. 13. Understand and create couple rituals of connection. SP
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3.00 Credits
This course is for students interested in learning fundamentals in the culinary arts. Intermediate skills will be taught as well as learning the production of international foods. This class is a combination of lecture, demonstration and preparing foods. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Explain the value of various cooking skills and techniques. 2. Practice skills and techniques in preparing different foods. 3. Apply knowledge of culinary skills in their own personal needs. 4. Analyze the effects of ingredients in producing a product. 5. Apply skill and knowledge to further a culinary career or education. Course fee required. FA, SP
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3.00 Credits
For students interested in learning to use the sewing machine, serger, pressing tools, and other equipment, as well as skills and knowledge for cutting, sewing, and working with fabrics. Techniques of pattern selection, minor fitting and design, adjustments, and fabric identification and selection will be presented. Combined lecture / lab. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Demonstrate confidence and skill in effectively operating a sewing machine, serger and other related equipment (pressing, cutting, etc.). 2. Respond to and define correct terminology. Read and follow both written and oral instruction. 3. Explain and apply information provided on the pattern envelope and make pattern shape relationships to garment style and fit. 4. Work independently according to skill level where more advanced students are expected to use more complex patterns and/or challenging fabrics and techniques while enjoying sewing and satisfaction with projects. 5. Recognize good and poor quality workmanship while demonstrating the ability to perform specific construction techniques (seams, seam finishes, curves, corners, ease, fullness, fasteners, buttons, buttonholes, zippers, pockets, plackets, pleats, darts etc.) as well as additional techniques particularly for 2240, pattern alteration and design, tailoring concepts, bound buttonholes, linings, under-linings, and various couture techniques. 6. Use text and resource publications to assist in learning, develop alternative methods, develop more complex skills and to gain challenging new ideas. 7. Demonstrate commitment to organization of work, quality of work and attendance. Course fee required. FA
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3.00 Credits
For all students who have an interest in well-planned, aesthetic interior human environments that contribute to positive human behavior, well-being, and aesthetic satisfaction. Includes a survey of basic design principles and elements as they apply to planning, designing and furnishing human environments. Color principles and selection skills for window treatments, wall and floor coverings, furniture and accessories will be taught by lecture, by guest professionals, and through student completion of design projects. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Have practical knowledge about planning and constructing a home. 2. Have a basic knowledge of the interior design process and profession. 3. Have knowledge of the interior design principles and elements. 4. Apply principles and elements in designing a space. 5. Have knowledge of various materials used in designing environments. 6. Have basic skills in putting together an environment. FA, SP
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3.00 Credits
Fulfills General Education Social and Behavioral Sciences requirement and is a Global & Cultural Perspectives (GLOCUP) course. Of particular interest to those interested in education and health. Utilizes theory and current practices in child development as they apply to the effects of culture and the bio-social, cognitive, and psychosocial development through the lifespan. Diversity as well as global issues affecting human populations is integrated into each section of the course. Lecture-based course with a strong laboratory involvement in the Utah Tech University Preschool. Includes observations and active learning approaches in class. Dual listed with PSY 1100 (students may only take one course for credit). **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Discuss issues of diversity of human development across gender, ethnic orientation and social class. 2. Explain development in the context of development theory, by relating various theoretical frameworks to the study of substantive developmental issues. (Theories put forth by Erikson, Piaget, Vygotsky, and others will be explored, as well as ideas relevant to Learning Theory, Information Processing Theory, Sociocultural Theory, and Ecological Theory, Lifespan and Life Cycle Theories.) 3. Engage in critical thinking about themes in the text and relate the scholarly material to personal questions and concerns relative to developmental stages, domains, and developmental controversies. 4. Explain stage changes and continuous changes and interactions likely to occur overtime in each of the developmental domains. 5. Recognize and evaluate research techniques appropriate for studying human development: i.e. types of studies used, ethical obligations, techniques for ensuring validity and reliability. 6. Do observational research and follow guidelines and procedures for observing young children in a variety of settings. Observing in the preschool and writing a case study on a preschool child will gain research experience. Other observations relevant to specific developmental period will also be completed. 7. Explain methods of interaction and behavioral influences in various developmental periods as Case Study viewed by current theoretical approaches to human development. 8. Talk knowledgeably about the developmental process over the lifespan using theoretical knowledge as well as the cultural/contextual effects. FA, SP
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3.00 Credits
For students interested in nutrition or health sciences. Explores the role of nutrition throughout the life cycle stages. Includes nutrient needs, functions, sources, and alterations during preconception, pregnancy, lactation, growth, development, maturation, adulthood, and aging. Different types of nutritional assessment are taught using lecture, labs, activities, and student projects. ***COURSE LEARNING OUTCOMES (CLOs)** At the successful conclusion of this course students will: 1. Understand the role of and changes in nutritional requirements during the human life cycle. 2. Relate the nutrition concerns specific to each stage of the life cycle to health and disease. 3. Explain the physical, physiological, social, and psychological factors impacting nutritional status during each stage of the human life cycle. 4. Identify practical strategies for promoting healthy eating behaviors at every life cycle stage. Prerequisite: FSHD 1020. FA, SP
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3.00 Credits
At the completion of this course the student will understand the intersection between nutrition, physical activity and health in an aged population. Theories of aging, physiological processes, nutritional needs, chronic health conditions and components of physical activity will be explored. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1.Explain the physiological aging process and theories on aging. 2. Identify signs and symptoms of selected chronic health conditions/diseases and the impact of these conditions on physical activity and nutrition in older adults. 3. Learn and demonstrate skills specific to encouraging physical activity in later life. 4. Explain the complex nutritional needs associated with the aging process. 5. Summarize the intersection between nutrition, physical activity and health in the aging population. FA
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