General (H Ec)
1. Contemporary Home Economics (3)
Home economics in America; past and present professional needs, successes
and weaknesses; future of the field. Academic preparation for a variety
of occupations; participation in the worlds of work, marriage, family, and
community.
190. Independent Study (1-3; max see reference)
See Academic Placement -- Independent Study.
192. Readings and Conference (1-3)
Prerequisite: permission of instructor. Individually directed readings;
reports and evaluation. (Hours arranged)
193. Cooperative Education (1-6; max total 6)
Prerequisites: completion of at least 45 units, good academic standing and
permission of the department. Combines study with paid work experience in
a su pervised career-related position. Reports and conferences required.
125. Weaving Techniques (3; max total 6)
Basic and advanced weaving techniques. Handweaving methodology for the beginning
and intermediate student with emphasis directed to on-loom 2-4 harness techniques,
pattern drifting and decorative experiments with ikat resist dyeing methods.
Emphasis on weave construction. (6 lab hours)
126. History of Costume (3)
Important periods of costume; their relationship to political, social, and
economic conditions of the times and their importance in evolution and inspiration
of modern dress.
127. Fashion Merchandising (3)
Prerequisites: F M 20, 22; IDH 107. Aspects of fashion marketing and fashion
related careers. Computer application as applied to store layout and merchandising.
Resource personnel and field trips. (2 lecture, 2 lab hours)
128. Fashion Display Techniques (3)
Prerequisite: F M 127. Design fundamentals applied to the aesthetic arrangement
of promotional and institutional displays in the retail store. Resource
personnel and local field trips. (2 lecture, 2 lab hours)
129. Fashion Merchandising Practicum (3; max total 6)
Prerequisites: F M 127, senior standing. Integrated field experience in
various areas of fashion merchandising; seminar. CR/NC grading only.
130. Fashion Study Tours (3)
An in-depth study of industrial, retail, and wholesale sites in California.
Field experiences are in cluded to ensure optimum learning opportunities.
(1 lecture, 4 lab hours) (Course fee, $130)
108. The Individual and Family Interaction (3)
Individual and family development w interaction, diversity of family life
style and forces that influence family relationships and the quality of
life are studied within the family context.
131. Family Relationships (3)
Marital and family dynamics are explored within the context of family theories.
Topics include love, mate selection, sexuality, communication patterns,
parenthood, and dissolution.
132T. Topics in Child Development and Family Relationships
(1-4; max total 12 if no topic repeated)
Prerequisites: CFS 39 and/or 131. Topics relating to child development and
family relationships. Some topics may have labs.
133. Children and Family Crises (3)
Crises experienced by children and their families; child abuse, separation,
dissolution, divorce, remarriage, and the consequent formation of step-relationships,
death, alcoholism, drug abuse, and living with a child with special needs
included.
134. Cultural Aspects of Child Rearing (3)
Prerequisites: CFS 39 and 131 or CFS 39 and Soc 165. Cultural and subcultural
aspects of child rearing; survey of research studies and findings on cultural
child-rearing attitudes and practices.
135. Contemporary Parenting (3)
Prerequisite: CFS 38, 39, or Psych 101 or permission of instructor. Examination
and critique of several contemporary theories of effective adult-child relationships.
136. Middle Childhood and Adolescence (3)
Family influences on the physical, intellectual, social, and emotional development
of children in middle childhood and adolescence. Emphasis on the search
for identi ty, sexual development, vocational choice and interpersonal relations.
137. Infant in the Family (3)
Prerequisite: CFS 39. A functional and theoretical study of the infant's
physical, emotional, social, and intellectual development during the first
two years of life within the family. (2 lecture, 2 lab hours)
138. Program Plans for Children (3)
A study of the various types of organizations and the administration of
programs for young children. Principles of administration and policies related
to school organization including administrator's responsibilities, staffing,
personnel policies, parent programs, curriculum, budgeting, housing, and
equipment.
139. Child Development Practicum (3)
Prerequisites: senior standing or permission of instructor; 12 upper-division
units in the major; CFS 37. Assume the responsibility of a nursery school
head teacher; plan learning episodes for young children based on their needs,
abilities and interests; work with parents and do diagnostic assessments
of children. (2 lecture, 3 lab hours)
Food Science and Nutrition (FScN)
See also Department of Enology, Food Science, and Nutrition.
50. Basic Foods (3)
Introduction to high quality food. Emphasis on principles of food safety,
nutrition, food preparation, and sensory evaluation. (2 lecture, 2 lab hours)
(CAN H EC 8)
52. Diet Therapy (3)
Not open to dietetic and food administration majors. Introduction to normal
nutrition and diet related to disease.
54. Elementary Nutrition (3)
Elementary knowledge of high school chemistry and biology strongly recommended.
Scientific principles underlying normal nutritional requirements. (Formerly
FScN 54)
55. Food for Health (1)
Food preparation implementing the Dietary Goals for the United States and
Dietary Guidelines for Americans with an emphasis on cooking for health
to increase complex carbohydrates and decrease tat, sugar, and sodium. (2
lab hours)
103. Individual and the Food Environment (3)
Individual and food situation; impact of food environment; food issues and
problems; anticipating impending crises; planning, developing, monitoring
and evaluating the food programs.
148. Nutrition in the Life Cycle (3)
Prerequisite: FScN 54. Current issues, nutrition problems, role at nutrition
throughout the life cycle. Nutritional requirements during prenatal period,
infancy, childhood, adolescence, adulthood. (Former FScN 152A-S)
149. Food and Nutrition Resources (3)
Prerequisites: FScN 50 and FScN 54. Counseling techniques for the dietitian.
Selection of food and nutrition content and learning activities for a variety
of teaching situations including the classroom, community, or clinic setting.
Activities include writing lesson plans, developing instructional materials,
and presenting lessons.
150. Advanced Foods (3)
Prerequisites: FScN 50; FSM 30; Chem 3A. Experimental approach to foods
emphasizing sensory and objective tests, standards for high quality foods
and scientific principles which affect food prepara tion and product development.
(2 lecture, 3 lab-discussion hours)
151. Experimental Food Study (3; max total 6)
Prerequisite: FScN 150. Principles, procedures, sensory and objective evaluation
methods necessary to organize professionally and carry through a food research
project. Lectures, demonstrations, individual research, and field trips.
(1 lecture, 4 lab-discussion hours)
153. Advanced Nutrition (3)
Prerequisites: FScN 54; Chem 150. Present knowledge of the metabolism of
carbohydrates, fats, proteins, vitamins, and minerals. Dietary evaluation.
Identification and characterization of nutrient in foods; experiment on
their digestion and metabolism.
155. Food Service Management I (3)
Prerequisite: FScN 50; Mgt 104 recommended. Responsibilities in organization
and administration of the quantity food service establishment. Emphasis
upon menu planning, recipe standardization, supervision at personnel and
computer applications.
156. Food Service Management II (3)
Prerequisite: FScN 155. Work simplification; plant layout; selection, procurement
and maintenance of equipment and furnishings lot load service units. Quantity
food, selection, specifications and purchasing.
157A-B. Diet in Disease (3-3)
(A) Prerequisites: Phy 33 and Chem 150 (or concurrently). Exploration of
nutritional aspects and dietary treatment of disease. (B) Prerequisite:
FScN 157A. Advanced concepts of nutritional therapy in disease with emphasis
on the calculation of nutrients for modified diets. (Former FScN 154)
158. Food Service Management III (4)
Prerequisite: FScN 156; health clearance and health and accident insurance
required. preparation and service at conventional and convenience foods
in patient and nonpatient food service. Emphasis on human relations, food
safety and sanitation, production controls, work simplification, quality
assurance and energy conservation. (2 lecture, 4 lab hours)
159. Institution Experience (3)
Prerequisite: FScN 157B and 158; health clearance and health and accident
insurance required. Supervised work experience in hospital dietary departments
or public health care facilities. Experience in counseling clients, presenting
employee in-service presentation, studying client's nutritional problems,
and writing regular and modified diets. (1 lecture, 4 lab hours)
160. Meal Management (3)
Prerequisite: FScN 50. Principles of foods and nutrition applied to meal
planning, preparation, and service for various cultural groups. Computerized
diet analysis. Economic, aesthetic, nutritional, and managerial aspects
of meal planning. (2 lecture, 2 lab hours)
162T. Topics in Food, Nutrition, and Dietetics
(1-4; max total 12 if no topic repeated)
Prerequisites: FScN 50, 54. Topics relating to food science. Some topics
may have labs.
165. Cultural Foods (3)
Prerequisite: FScN 50 or permission of instructor. Dietary and nutritional
practices in different cultures, as influenced by cultural and economic
conditions. (2 lecture, 2 lab-demonstration hours)
166. Community Nutrition (3)
Prerequisite: FScN 54. Survey of existing federal, state, and local food
assistance programs. Proposal writing and subsequent steps in establishing
a new program.
168. Drug-Induced Nutritional Deficiencies (3)
Prerequisite: FScN 54. Drug-nutrient interactions; drug-induced nutritional
disorders and nutrient deficiencies; dietary improvement.
169. Nutrition and the Consumer (3)
FScN 53 or 54. Consumer's view of nutrition; factors influencing food choices.
Evaluation of dietary guides and popular nutritional issues.
Housing and Interior Environments (HIE)
116. Consumer Aspects of Home Ownership (3)
Emphasis on benefits and obligations of home ownership. Analysis of the
consumer processes of selecting, buying, and maintain home (Former CS 112T
section, C5 116).
Interior Design and Housing (IDH)
171. Housing and Society (3)
An analysis of housing alternatives for individuals, families, and special
groups. Social, legal and economic factors affecting the housing market.
Special shelter considerations for the elderly, disabled, the single parent
and shared households are explored in lecture and field trips. (2 lecture,
2 lab hours)
148. Occupational Home Economics Program Planning (3)
Required for credential candidates. Individualized modules concerning the
design, development, implementation, and evaluation of home economics related
occupational programs.
149T. Topics in Home Economics Education
(1-3; max total 12 if no topic repeated; max 3 in one area)
Topics include consumer science resources; organization and management of
food and nutrition; clothing and textiles and fashion merchandising; housing
and interior environment; child development and family relations. Some topics
may have labs.
The following graduate courses are open only to students who have been
accepted into a graduate program. Students who are not in graduate standing,
should contact the graduate coordinator prior to enrolling.
Home Economics Education (H Ec)
200. Research Methods in Home Economics (3)
Prerequisite: A statistics course, Math 11 or Soc 25 or equivalent; completion
of the university writing skills requirement. Methods, techniques of research;
locating and formulating problems; collection and interpretation of data;
preparation of research paper; analysis of professional literature.
210T. Seminar in Consumer Science and Family Management
(3; max total 12 if no topic repeated)
Prerequisite: permission of instructor. Analytical study of problems pertaining
to identifiable segments of the populace; intercultural, socioeconomic,
age level and ethnic and community groups. Topics such as: aspects of aging,
cultural aspects of management, home and community relationships, ergonomics
aspects of work simplification.
220T. Seminar in Clothing, Textiles, and Fashion Merchandising
(3; max total 6 if no topic repeated)
Prerequisite: permission of instructor. Research and analysis of historical
material and contemporary developments in clothing, textiles, and fashion
merchandising. Topics may include aspects of histori cal costume and textiles,
technological developments in textiles, and trends in purvey ing fashion.
Some topics may have labs.
230T. Seminar in Child Development, Family Relations
(3; max total 12 if no topic repeated)
Prerequisite: permission of instructor. Research, methodology, and issues
in family relationships and child development. Course considers seminars
in the following: Fatherhood: The Parent Role; Family in Transition, Relational
Patterns in Marriage and Family; The Family; Middle and Later Years. Some
topics may have labs.
240T. Seminar in Home Economics Education
(3; max total 6 if no topic repeated)
Prerequisite: permission of instructor. Applied research; current and future
trends of the multilevel areas of home economics education. Topics include:
curriculum development, administration, evalu ation, and supervision in
home economics; home economics in higher education; and incorporating business
and industry in home economics. Some topics may have labs.
241. Seminar in Trends and Issues in Home Economics Education (3)
Prerequisite: permission of instructor. A study of the history and current
status of home economics. An examination of trends and issues pertaining
to child and family studies, clothing and textiles /fashion merchandising,
consumer science and housing, food and nutrition, and interior design.
242. Survey Home Economics Research (3)
Examination of research in each area of Home Economics. Consideration
of major ideas, trends, and movements in the field. (Former H Ec 40T section)
250T. Seminar in Food, Nutrition, and Dietetics (3; max total 6 if
no topic repeated)
Prerequisite: H Ec 200. Recent developments in the area of food, nutrition
and dietetics. Topics include history at nutrition, current research in
food and/or nutrition, the nutritionally disadvantaged family, healthfoods
and herbs, nutrition-related health problems and international nutrition.
Some topics may have labs.
270T. Seminar: Housing and Interior Design (3; max total 12 if no
topic repeated)
Prerequisite: permission of instructor. Research, methodology and issues
in the areas at design and the near environment will be explored each term.
Seminar topics may include the following; The Near Environment, Design for
Human Affairs, Future Shelter, Life Styles and Design. Some topics may have
labs.
290. Independent Study (1-3; max see reference)
See Academic Placement -- Independent Study.
292. Readings in Home Economics (2-3; max total 6 if no topic repeated)
Prerequisite: permission of instructor. Individually directed readings in
a field of special concern to students in the graduate program; appropriate
reports and evaluations required; individual confer ences, no formal class
meetings.
298. Project (2-6; max total 6)
Prerequisite: prior advancement to candidacy. See Criteria for Thesis and
Project. The project is a significant undertaking of an approved pursuit
appropriate to the applied arts, e.g., extensive curriculum design, development
of new consumer products, a survey of disappearing textile techniques or
similar professional endeavors with written documentation. Abstract required.
299. Thesis (2-6; max total 6)
Prerequisite: prior advancement to candidacy; see Criteria for Thesis and
Project. Preparation, completion, and submission of an acceptable thesis
for the master's degree.
(See Course Numbering System.)
Home Economics Education (H Ec)
380. Topics in Home Economics (1-3; max total 9 if no area repeated)
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