Family and Consumer Science

FACS 101 — Orientation to Family and Consumer Sciences. 1 hour.

Careers for majors in the Department of Family and Consumer Sciences are explored through presentations by FACS professionals, Internet searches, and class discussion. Students will study career opportunities, educational experiential requirements and credentialing, and professional organizations related to each major area of FACS. Includes participation in a service project.

FACS 111—Textiles and Design. 3 hours.

Evaluates the various types of natural and synthetic fibers used in fabric. Examines varieties of yarns, fabrics, design and color, and finishes. The course is designed to increase knowledge in the selection, use, and care of textile products.

FACS 112 — Principles of Clothing Construction. 3 hours.

A modular class including units on basic construction techniques, pattern selection and garment construction, selecting quality ready-to-wear, pattern alteration and fitting, couture techniques and problem fabrics, construction of designer garment, managing a sewing laboratory, and mass production techniques. May be repeated for a maximum of six hours.

FACS 126 — Nutrition, Health, and Fitness. 3 hours.

This course provides an emphasis on essential nutrient functions, food sources, and nutrient recommendations as well as laboratory time to develop a personal health and fitness plan. Students also participate in computer-based nutrition analysis and menu planning, evaluation of consumer nutrition resources, and the use of labels for food selection. Includes a fitness laboratory component.

FACS 131 — Foods I. 1 hour.

Skill development related to the selection and preparation of healthy foods. Includes lab and computer experiences.

FACS 132 — Foods II. 1 hour.

Skill development related to advanced cuisine. Students will demonstrate culinary techniques used in professional settings. Includes lab and computer experiences. Prerequisite: FACS 131.

FACS 134 — Food Safety and Sanitation Management. 3 hours.

A study of the causes of common and emerging food-borne illnesses. Emphasis is placed on the principles of sanitation and food safety management, including the legal and administrative aspects of control and enforcement. The state exam for food safety certification is administered.

FACS 140 — Interior Design. 3 hours.

A study of the basic principles in developing a pleasant environment. Types of flooring, innovative wall treatments, color schemes and design, window treatments, and furniture arrangements are among the topics that are studied in regard to suitability, manufacturing quality, aesthetic value, comfort, maintenance, and meeting the needs of the individual. Field trips will be taken to illustrate principles studied in the class.

FACS 200 — Life Span Development. 3 hours.

Same as PSYC 200.

FACS 214 — Early Adolescent Development. 3 hours.

Same as EDUC 214.

FACS 230 — Food Preparation. 3 hours.

An introductory review of culinary skills for majors in Family and Consumer Sciences. Students will demonstrate understanding of the basic functions of ingredients, measurement techniques, table setting, food economics, and food regulations and standards. Sensory evaluation will also be incorporated. Includes classroom and laboratory experiences. Prerequisite: FACS 134 and a state food safety manager certification.

FACS 231 — Food Science. 3 hours.

Incorporates the scientific method to study the biological and chemical basis of nutrition and food preparation. Students have the opportunity to develop laboratory, writing, and problem-solving skills through the interpretation and evaluation of laboratory results and writing laboratory reports. Lecture and laboratory. Prerequisites: FACS 134, 230; CHEM 101 or 103 and a state food safety manager certification.

FACS 232 — Nutrition Assessment. 2 hours.

Principles and methods of evaluating human nutrition status using anthropometric, biochemical, clinical, and dietary assessment techniques. Students will demonstrate the techniques in case study format and/or in a lab experience. Prerequisites: FACS 126 or 327; BIOL 246; CHEM 101 or 103.

FACS 241 — First Aid and Emergency Care. 2 hours.

Same as PHED 241.

FACS 245 — Architectural Drafting. 4 hours.

Problem approach to architecture with emphasis on residential planning and construction. Techniques of drafting will be emphasized while students create working drawings (floor plan; foundation; plot plan; section view; front, back, and side views).

FACS 246 — Architectural Drafting II. 3 hours.

This course is designed to develop an understanding of CAD drafting techniques as they are applied to interior design and space-planning. Students will be able to use drafting system commands to create working drawings and become proficient in the use of Auto-CAD. Prerequisite: FACS 245.

FACS 252 — Consumer Economics. 3 hours.

Emphasizes basic problems for the consumer, including borrowing for consumption, housing, insurance, investments, family budgets, quality standards, buying, and frauds. The purpose of the course is to make the student aware of the rights of the consumer and legislation enforcing these rights.

FACS 262 — Child Developmental Psychology. 3 hours.

Same as PSYC 211.

FACS 263 — Adolescent and Adult Developmental Psychology. 3 hours.

Same as PSYC 212.

FACS 264 — Child, Family and Community Relations. 3 hours.

For parents, teachers, or others who expect to be responsible for young children. Increases understanding of the needs and feelings of both the developing child and the adult caregiver. Effective ways for the child, family, and community to work together to provide for the optimum development of young children, including children from other cultures and ethnic groups. A wide variety of philosophies and techniques will be explored.

FACS 265 — Infant and Toddler Care. 3 hours.

Examines the theories and research related to infants and toddlers in social, emotional, physical, and cognitive development. Focus is given to parent/caregiver communication and interpersonal skills, developmentally appropriate curriculum planning based on observation, the nature of group care, and the needs of the individual. Includes field experience.

FACS 266 — Infant and Toddler Nutrition. 2 hours.

Focuses on the nutritional needs of infants and children and feeding practices of caregivers that promote normal development. Health problems with relationship to feeding and nutrition are discussed, and preparation of healthy snacks and meals is included. Includes classroom and laboratory experiences. Prerequisites: FACS 126 and 134.

FACS 312 — Professional Image and Dress. 1 hour.

A study of the social psychology of dress and manners and how they create a professional image for men and women. Figure and wardrobe analysis will help students prepare their individual professional clothing needs. Students will learn the mechanics of etiquette at the dinner table, in the office, and at social functions.

FACS 315 — Historical Dress and World Cultures. 3 hours.

Survey of historic modes of dress as they reflect the social, economic, and cultural life of a people. Includes the study of American and European designers.

FACS 330 — Community Nutrition. 3 hours.

Nutrition assessment and intervention strategies related to nutrition requirements, special conditions, and cultural considerations for individuals and groups across the life span (prenatal, maternal, infant/child, adolescent, and geriatric). Students will also study current public health nutrition programs and participate in nutrition program-planning related to nutrition across the life span. Prerequisites: FACS 126 and 232.

FACS 331 — Topics in Nutrition. 3 hours.

Study of a selected topic related to current issues in the field of nutrition, or an expansion on topics covered in other nutrition courses. Example topics include: sports nutrition, disordered eating, alternative nutrition therapies, vitamins/minerals. The course may be repeated for credit if the topic differs. Prerequisites: FACS 126.

FACS 335 — The World Food Problem. 3 hours.

An interdisciplinary study including nutrition, sociological, economic, public health, and educational aspects. Important features of world food problems and major possible solutions through policy changes are discussed. Research of current trends through popular periodicals, as well as presentations in a major area of interest related to global hunger are given special emphasis. Direct and indirect opportunities to work with the hungry are provided.

FACS 337 — Quantity Foods. 3 hours.

Standard methods of quantity food production and menu-planning for social groups and institutions. Food costs and nutritional values are related to experiences in food service. Lecture and laboratory. Includes a 25 hour practicum. Recommended prerequisite: FACS 134 and 230.

FACS 338, 339 — Medical Nutrition Therapy I, II. 4 hours each semester.

Advanced study of the nutrition science principles and nutrition therapy required for medical conditions. A case study approach will require students to integrate nutrient metabolism, pathophysiology, nutrition assessment, medication-nutrient interactions, and medical nutrition prescriptions. One semester of content includes gastrointestinal, hepatic, cardiovascular, renal, diabetes, and nutrition support. The other semester includes disordered eating, oncology/AIDS, anemia, food allergies, trauma/surgery, and nutrition support. Includes a 45 hour practicum. Prerequisites: BIOL 246, 247; FACS 126, 232.

FACS 340 — Sociology of Marriage. 3 hours.

Same as SOCY 340.

FACS 341 — Kitchen and Bath Design. 4 hours.

Study of the philosophy of design and application of the elements and principles of design as they relate to kitchens and baths. Evaluation of appropriate energy systems in residential construction, including heating/cooling, lighting, major appliances, and sound, as well as space-planning are part of the course. The NKBA guidelines will be applied to all projects. Course includes participation in a local design contest which includes programming to design concept presentation. Prerequisites: ART 101 and FACS 245.

FACS 343 — Heritage of Interiors. 3 hours.

Survey of historical architecture and interiors as they reflect the social, economic, and cultural life of a people. Includes the study of antiquity through modern periods.

FACS 344 — Contemporary Design. 3 hours.

Survey of the development of 20th-century architecture and furniture. A contextual overview of historic periods of furniture, architecture, ornament, and decorative detailing. Prerequisites: ART 101 and FACS 245.

FACS 345 — Residential Design Studio. 4 hours.

Analysis of the total residential environment, applying elements and principles of design to projects. Emphasis on functional uses of form and space to meet physiological and psychological requirements. Prerequisites: FACS 245, 246 and ART 275. Recommended prerequisite: ART 300.

FACS 346 — Interior Detailing and Materials. 3 hours.

Study of materials and their installation for interior construction. Students will develop details and specifications for interior components including floors, walls, ceilings, glazing, millwork, and cabinetry. Prerequisites: ART 101, FACS 140, and 245 / 246.

FACS 347 — Lighting and Building Codes. 3 hours.

Study of the interior aspects of lighting and mechanical systems. Emphasis is placed on lighting design in the human environment. Students will develop knowledge of electrical, mechanical, plumbing, structural and security systems and codes of the constructed environment. Prerequisite: FACS 140 and 245 and 246.

FACS 351 — Sociology of Family. 3 hours.

Same as SOCY 351.

FACS 356 — Retail Merchandising. 3 hours.

A study of the role of modern retailing in the process of meeting marketing needs. Students will be challenged to develop a retail prospective of the marketplace and will be equipped with the basic principles of retail management and merchandising. Both in theory and through field experiences, the student will be introduced to the strategic and operational sides of retailing. FACS 496 should be taken concurrently or as a prerequisite by Fashion Merchandising majors.

FACS 360 — Parenting. 3 hours.

This course introduces the student to theoretical approaches in parent child interaction. It discusses basic strategies and skills for effective parenting. Prerequisite: PSYC 211/FACS 262.

FACS 398 — Research in Dietetics. 1 hour.

Basic concepts related to research methodologies and interpretation of current research in dietetics. Prerequisite: BSNS 241 or equivalent.

FACS 413 — Principles of Pattern Design. 3 hours.

Interpretation of dress design developed through the medium of flat pattern; introduction to pattern-drafting. Prerequisite: FACS 112 or approval of instructor.

FACS 415 — Tailoring. 3 hours.

A study of tailoring techniques by construction of an ensemble, suit, or coat. Prerequisite: FACS 112 or 413, by permission. Lecture and laboratory.

FACS 435 — Nutrition Education and Counseling. 3 hours.

Nutrition education and counseling theories and techniques related to changing health behaviors of groups or individuals. Course completion requires portfolio submission to include student's design and presentation of nutrition lessons (video and community), demonstration of nutrition counseling skills (video and community), design and production of a nutrition education material, and demonstrated use of computer presentation software. Prerequisites: FACS 126, 330 or 338, COMM 105, PSYC 101.

FACS 440 — Nonresidential Design Studio. 4 hours.

Studies of design theory, division of space, and equipment of nonresidential interiors to meet physiological and psychological requirements. Prerequisites: FACS 245, 246 and ART 275. Recommended prerequisite: ART 300.

FACS 455 — Food Systems Management. 3 hours.

The application of management concepts in healthcare, school, and other food or nutrition institutions. Topics include communication and documentation, quality improvement, human resources, financial management, and selected industry trends that impact the food/nutrition manager. Prerequisites: ACCT 110, BSNS 160.

FACS 480 — Administration and Supervision for Human Service Organizations. 3 hours.

An introduction to providing leadership in human service organizations that provide services which are culturally responsive to individuals, families, groups, organizations, and community needs. Exploration of strategic planning, fiscal responsibility, fund-raising, grantwriting, personnel management, community relations, program and facilities supervision, and organizational evaluation will be incorporated.

FACS 488 — Internship. 1-5 hours.

An individualized career-oriented internship. Selected learning experiences in approved work situations in food industry, fashion retail, child care, vocational career centers, or welfare agencies. Prerequisite: consent of instructor and chair of the department.

FACS 496 — Projects in Family and Consumer Sciences. 1-5 hours.

An interdisciplinary course designed to give an opportunity to supplement an area of interest in family and consumer sciences. Contracted work by each student includes research or application in the various areas of family and consumer sciences (e.g., consumer economics, management, interior design, nutrition studies, clothing and textiles).

FACS 498 — Professionalism, Issues, and Actions. 2 hours.

History and philosophy of family and consumer sciences, current issues in the field, and strategies for professional involvement.