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Course Criteria
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3.00 Credits
The course will examine the organization, administration, and application of managerial techniques in food service systems; production, distribution, selection, and storage of food commodities; specification writing; personal training; job analysis; moral; motivation; and computer application.Credit, three hours.
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3.00 Credits
(TAS). Computer simulation models are used to develop formulation and application for merchandising management strategies. Spreadsheets are used for the analysis of assortment planning and inventory management of fashion products.Prerequisites: MIS 105, HMEC 207, HMEC 307.Credit, three hours.
Prerequisite:
MIS 105 AND HMEC 207 AND HMEC 307
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3.00 Credits
Supervised individual reading on special subjects and research on a special topic in textiles and apparel, including oral presentation and preparation of a scholarly paper covering the research. Under the guidance of a faculty member in the area, a student will engage in an approved Independent Study activity, dependent upon need, and the availability of faculty.Prerequisites: A Junior or Senior status majoring in any area of Human Ecology may enroll in this independent student study course with approval of the Advisor and the Department Chair.Credit, one to three hours.
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3.00 Credits
(FNS). Nutrition assessment and support. Pathology, management, and nutrition therapy for disorders of the gastrointestinal, immune and respiratory systems, and cancer. Emphasis on nutrition screening, assessment, planning, intervention, and evaluation of patients/clients with hypermetabolic and gastrointestinal disorders; diseases of the liver, gallbladder and pancreas diseases, cancer, and HIV/AIDS.Prerequisites: HMEC 215, HMEC 308, HMEC 335, Senior status in Dietetics.Credit, three hours.
Prerequisite:
HMEC 215 AND HMEC 308 AND HMEC 335
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3.00 Credits
(FNS). Nutrition assessment and support Pathology, management, and nutrition therapy for disorders of the cardiovascular, endocrine, urinary, and neuromuscular and skeletal systems. Nutrition intervention for inborn errors of metabolism, diabetes, eating disorders, and obesity. The importance of nutrition screening, assessment, planning, intervention, and evaluation of patients/clients with disorders of the cardiovascular, endocrine, urinary, and neuromuscular and skeletal systems is stressed.Prerequisites: HMEC 425, Senior status in Dietetics.Credit, three hours.
Prerequisite:
HMEC 425
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2.00 Credits
(FNS). Application of theories and principles of learning, behavior change, and instructional methods to nutrition education. Inter-disciplinary team approach to individual and group client-centered nutrition counseling which includes assisting and advising clients on dietary information. Skills and techniques based on nutrition counseling theories that are most useful to registered dietitians in enhancing quality of life and planned nutrition intervention.Prerequisites: Senior status in Dietetics.Credit, two hours.
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2.00 Credits
(FNS). Discussion and experience with selected methods and techniques in nutrition research. Laboratory experience in chemical and biochemical methods of analysis of nutritional status and biochemical parameters.Prerequisites: Senior status in Food and Nutrition.Credit, two hours.
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3.00 Credits
Discussion of the etiology, physiological, pathophysiological, and psychological impacts, and multidisciplinary assessment and treatment modalities of obesity for persons throughout the life cycle. Prerequisites: HMEC 215, BIOL 307 or MVSC 202. Credit, three hours.
Prerequisite:
HMEC 215 AND BIOL 307 OR MVSC 202
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3.00 Credits
Review of major food and nutrition programs serving local-global citizens, their goals and target populations. Survey of major US food and nutrition program evaluations. Review of nutirition related chronic health problems and targeted interventions by private voluntary organizations, non-profit organixations, public health and other governmental entities. Explortation of the social, political, economic, and enviornmental factors that affect the demand and delievery of nutrition services and health prevention/promotion. Prerequisite: HMEC 215. Credit, three hours.
Prerequisite:
HMEC 215
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3.00 Credits
This course focuses on functions and characteristics of microorganisms in the utilization and manufacture of food products as well as spoilage and pathogenic microorganisms result in foodborne disease, economic loss, etc. The course integrates lecture and labortory components. The laboratory componet is intended to demonstrate microbiological concepts through the appropriate use of equipment and laboratory procedures. The laboratory component focuses on the practical application of microbiological principles to food and food ingredients based on the following experiences: development of proficiency in using selected microbiological techniques currently employed in regulatory, quality control and research laboratories; performance of specific microbiological analyses of foods to assess numbers and kinds of spoilage organisms or foodborne pathogens. In addition, this course serves as the required writing across the curriculum course for the Food Science Option. As such, the course emphasizes problem solving and critical thinking as manifested by written and oral skills; scientific analysis of data, including statistics where applicable; demonstration of basic scientific writing and critiquing skills, usage of primary scientific sources in the food microbiology literature. Writing skills are measured through development of a team project, written labs reports/presentations during the semester.
Prerequisite:
HMEC 250
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