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Course Criteria
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3.00 Credits
(FNS). Introduction to the inherent risks and safety of the food supply and the use of public policy, food safety measures, and food technology such as thermal processing and irradiation to reduce those risks. The course will survey microbiological, chemical and environmental hazards, and government and industry controls used to insure food. The course will emphasize government regulations with respect to adulteration, food safety, and misbranding.Prerequisites: HMEC 105, BIOL 221.Credit, three hours.
Prerequisite:
HMEC 105 AND BIOL 221
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3.00 Credits
Introduction to basic merchandising mathematic principles used in the retailing of apparel and other fashion products. Open to students in other disciplines.Credit, three hours.
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3.00 Credits
(FNS). Study of Cells and organ systems involved in nutrient metabolism. Detailed understanding of the role of gastrointestinal tract in relation to nutrient metabolism: carbohydrate, fat, protein, vitamins, and minerals with emphasize on how metabolic pathways interrelate. Discussion on nutrient functions and role of nutrition on genetic, metabolic, and diet-related diseases.Prerequisites: HMEC 215, BIOL 101, BIOL 102, CHEM 101, CHEM 102, BIOL 207.Credit, three hours.
Prerequisite:
HMEC 215 AND BIOL 101 AND BIOL 102 AND CHEM 101 AND CHEM 102 AND BIOL 207
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3.00 Credits
(CS). Study experimentation and discussion of problems, issues, and trends in consumerism, consumer behavior, rights, and responsibilities. Students will investigate consumer concerns and engage in comparative shopping for family goods and services. Consideration is also given to financial planning as it relates to the individual and the family. Three (3) lecture periods per week.Credit, three hours.
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2.00 Credits
Introduction to professional practice. Discussion of professional development, professionalism and the team approach to problem solving with special emphasis on cultural diversity as it relates to interpersonal communication.Prerequisites: HMEC 215; Junior StandingCredit, two hours.
Prerequisite:
HMEC 215
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3.00 Credits
(TAS). Emphasis on rendering clothing character, fabrics, and fashion details using various media. Introduce a flat sketching via computer. Focused on advanced pattern making techniques using Computer-Aided Design Method.Prerequisites: HMEC 103, HMEC 204, HMEC 205.Credit, three hours.
Prerequisite:
HMEC 103 AND HMEC 204 AND HMEC 205
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3.00 Credits
(TAS). The course is a study of the fundamentals of draping with emphasis on the creation and construction of original garment designs. One (1) lecture and two (2) laboratory periods per week.Prerequisites: HMEC 103, HMEC 204, HMEC 205.Credit, three hours.
Prerequisite:
HMEC 103 AND HMEC 204 AND HMEC 205
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4.00 Credits
(CS). The course focuses on management of human and material resources; application of abilities, skills, and techniques of homemaking and decision-making in the use of money, time, energy, and personal resources to solve problems related to planning, purchasing, preparing, and serving family meals, housekeeping practices, group relationships, social activities, and recreation. Three (3) lectures and one (1) three-hour laboratory period per week.Prerequisites: Family and Consumer Sciences courses in all areas.Credit, three hours.
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3.00 Credits
(CS). Study of the applied and preventive aspects of nutrition as related to public health. Students do combine their knowledge of nutrition science with competencies in education, behavioral science, management, and public policy to enhance the nutritional status of individuals and populations. Students do conduct research relating diet to health/disease outcomes. Methodological issues related to dietary assessment for clinical/metabolic and epidemiological research. Topics include: variation in diet; measurement error and correction for its effects; advantages and limitations of different diet-assessment techniques; design and development of a food-frequency instrument; and total energy-intake analyses.Credit, three hours.
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3.00 Credits
(TAS). A study of the physical properties of textile fibers, yarns, fabrics, and finishes with emphasis on recent scientific and technological developments in textile testing and analysis. Attention is given to fabric testing for end use and quality control. ASTM and AATCC standard testing methods are used. One (1) lecture and two (2) laboratory periods per week.Prerequisites: HMEC 210, CHEM 100.Credit, three hours.
Prerequisite:
HMEC 210 AND CHEM 100
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