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Course Criteria
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2.00 Credits
(CS). The course provides an orientation to the teaching profession and to vocational education for pre-service Family and Consumer Sciences students. The major concepts included are: History and Philosophy of Family and Consumer Sciences; Personal and Professional Development; Vocational Home Economics Programs; Instructional Planning; The Teaching Learning process; and Instructional Techniques and Materials. Some attention is given to computer assisted instruction in home economics education. A supervised field experience of twenty (20) hours in the public schools is part of the course requirements. Three (3) lectures per week.Credit, three hours.
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3.00 Credits
The focus is on economic, geographic, social, and educational nutrition intervention with emphasis on how to effectively assess specific populations and differences between clinical and community approaches to health. Application of nutrition knowledge in the solution of problems related to health promotion and experiences in community agencies. General understanding of current status and legislation of community nutrition programs, community needs and resources, program planning, funding, and evaluation.Prerequisites: HMEC 215, HMEC 300, HMEC 308, HMEC 310.Credit, three hours.
Prerequisite:
HMEC 215 AND HMEC 300 AND HMEC 308 AND HMEC 310
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2.00 Credits
(FNS). Methods and techniques of nutritional screening and assessment. Discussions include, but are not limited to evaluation of dietary intake, anthropometric measurements, biochemical tests, and clinical assessment.Prerequisites: HMEC 102, HMEC 215, BIOL 101, BIOL 102, CHEM 101, CHEM 102.Credit, two hours.
Prerequisite:
HMEC 102 AND HMEC 215 AND BIOL 101 AND BIOL 102 AND CHEM 101 AND CHEM 102
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2.00 Credits
(FNS). Focuses on topics related to the effects of aging on nutrient metabolism, food and nutrient requirements, nutrition screening and assessment of nutritional status, nutrition intervention and food assistance programs, and nutrition related disorders of older adults. Food and nutrition legislation for the elderly--theory and implementation. Nutritional implications of acute and chronic disease states common among the elderly. Discussion on dietary supplements, alcohol abuse, and nutrient-drug interaction.Prerequisites: HMEC 215, HMEC 300, HMEC 308, BIOL 101, BIOL 102, CHEM 101, CHEM 102, BIOL 207.Credit, two hours.
Prerequisite:
HMEC 215 AND HMEC 300 AND HMEC 308 AND BIOL 101 AND BIOL 102 AND CHEM 101 AND CHEM 102 AND BIOL 207
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3.00 Credits
(TAS). A study of the components and theories of visual merchandising. Students will learn to analyze a store's image and layout as it relates to merchandise techniques. The emphasis will be on the practical application of planning, execution, and evaluation of merchandise displays, and store presentation.Prerequisites: HMEC 207.Credit, three hours.
Prerequisite:
HMEC 207
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3.00 Credits
(FNS). Exploration of the impact of nutrition on the progress and outcomes of pregnancy, and on the growth and development of the infant, child adolescent, adult, and older adult. Understand nutritional changes throughout the lifecycle including lactation and body composition. The importance of establishing good food habits early in life as a basis for lifetime health and fitness is stressed, and emphasis is placed on the psycho-social aspects of food and eating behavior at every stage.Prerequisites: HMEC 215, HMEC 300, HMEC 308.Credit, three hours.
Prerequisite:
HMEC 215 AND HMEC 300 AND HMEC 308
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3.00 Credits
Basic principles and theories of food service systems; menu planning, development, standardization, adjustment, costing of quantity recipes; food procurement and quantity food production; reviews of food systems; computer applications in food service; environmental issues, HACCP; quality reviews, complying with USDA and JCAHO standards for institutional food service.Credit, three hours.
Prerequisite:
HMEC 215
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3.00 Credits
(FNS). Application of principles to maternal, infant, child, and adolescent nutrition. Impact of nutrition on growth, development, and health of young children. Assessment of nutritional status, changing needs and eating patterns; the link between nutrition, dietary practices, and behavior; and translating current nutrition information into effective nutrition education strategies for children. Emphasis on dietary supplements, alcohol and substance abuse, and nutrient-drug interaction.Prerequisites: HMEC 215, HMEC 300, HMEC 308.Credit, three hours.
Prerequisite:
HMEC 215 AND HMEC 300 AND HMEC 308
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3.00 Credits
This course provides an overview of the US Food System, with particular focus on the interrelationships with nutrition and public health, the environment and society. The readings and accompanying lectures and activities highlight the issues of nutrition and public health, the ecological impact of putting food on the table and the implications for communities and society. Supply, demand, cost, stakeholder interests, history, politics, policy, ethics and culture as they relate to food production, distribution and consumption will all be addressed in this course. 3 credits; Writing intensive; Pre-requisites: None: Junior standing or permission of instructor.
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3.00 Credits
This course introduces students to health benefits of phytochemicals and the diverse aspects of herbalism, including sustainable plant convervation, herbal terminology and preparations, manufacturing and retailing. The course will provide an undertanding of plant family structure, chemical constituents,medicinal applications, toxicology, and safety factors, and herb-nutrient interactions. Students will study the pharmacokonetics and pharacology of selected herbs and review potential interactions and the postulated mechanisms. Federal Drug Administration policies on supplements and critically analyze these reports. Two hours of lecture and two hours of lab per week. Prerequisite: BIOL 101, BIOL 102, HMEC 308, CHEM 101 and CHEM 102. Credit, three hours.
Prerequisite:
(BIOL 101 AND BIOL 102 AND HMEC 308 AND CHEM 101 AND CHEM 102)
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