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Course Criteria
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3.00 Credits
Capstone course for TEX majors. Students will integrate and apply principles and theories from textile and apparel, marketing and management courses to the contemporary fashion merchandising environment. Prerequisites & Corequisites: Prerequisites: FCS 1260, FCS 2260, and MKTG 2500, MGMT 3000. Credits: 3 hours
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3.00 Credits
Continues investigating the design of larger scaled business/commercial interiors with an emphasis on the total design process in developing complex architecturally oriented projects. Prerequisites & Corequisites: Prerequisite: FCS 3590. Credits: 4 hours Lab Hours: (1 to 6) Semester Offered: Spring
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3.00 Credits
Capstone course in investigation and execution of special problems and projects in the field of interior design. Prerequisites & Corequisites: Prerequisite: FCS 4510. Credits: 4 hours Lab Hours: (1 to 6) Semester Offered: Spring
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3.00 Credits
A focus on the development of individual nutrition care plans using the techniques of nutrition assessment, interpretation of laboratory data, and calculation of energy, protein, and fluid requirements. Medical Nutrition Therapy (MNT) will be discussed for selected disorders. Also included is drug-nutrient interactions and associated medical terminology. Case studies allowing integration of MNT principles are a prominent feature of the course. Prerequisites & Corequisites: Prerequisites: FCS 2600, BIOS 2400, CHEM 3700/3710. Corequisite: FCS 4630. Credits: 4 hours Lab Hours: (3 to 2) Semester Offered: Fall
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3.00 Credits
This course is a continuation of FCS 4600 and examines the Medical Nutrition Therapy for disorders of the liver, biliary, renal, cardiovascular, endocrine, and pulmonary systems. HIV/AIDS, critical care, and eating disorders are also discussed. Case studies allowing integration of MNT principles are a prominent feature of the course. Prerequisites & Corequisites: Prerequisite: FCS 4600. Corequisite: FCS 4640. Credits: 4 hours Lab Hours: (3 to 2) Semester Offered: Spring
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3.00 Credits
This course will utilize online technology to engage students in a study of the structure of community nutrition programs including the roles of government, health care, economics, and public policy. Prerequisites & Corequisites: Prerequisites: FCS 2600 and FCS 3600. Credits: 3 hours Lab Hours: (3 to 0) Semester Offered: Spring
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3.00 Credits
Skill development in nutritional assessment via performing anthropometric measurements, biochemical analysis, physical exam, and diet history. Nutrition counseling and interviewing, as well as documentation and charting are also discussed. Students are also introduced to parenteral and enteral products, practice calculating individual formulations, and become familiar with feeding tubes, pumps, and catheter care. Prerequisites & Corequisites: Corequisite: FCS 4600. Credits: 1 hour Semester Offered: Fall
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3.00 Credits
A focus on further development and application of skills needed for Medical Nutrition Therapy of liver and gallbladder disease, diabetes, cardiovascular disease, renal disease, cancer, stress/hypermetabolism, eating disorders and weight management. Prerequisites & Corequisites: Corequisite: FCS 4610. Credits: 1 hour Semester Offered: Spring
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3.00 Credits
Study and application of multiple systems involved in the management of food service operations in a variety of settings. Prerequisites & Corequisites: Prerequisite: FCS 2600. Credits: 4 hours Lab Hours: (4 to 0) Semester Offered: Fall
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3.00 Credits
Understanding the physical and chemical properties of foods by use of objective and subjective testing methods. This course is approved as a writing intensive course which may fulfill the baccalaureate-level writing requirement of the student's curriculum. Prerequisites & Corequisites: Prerequisites: CHEM 1100/1110, FCS 1650. Credits: 4 hours Lab Hours: (3 to 3) Semester Offered: Fall
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