Home Economics (H Ec)
1. Dynamics of Family Relations (2)
Personal and social development of the individual through stages of
the family cycle, as interpreted through the philosophy of home economics.
2. Home and Family Life (3)
Modern homemaking in theory and practice; house plans, furnishings and equipment;
family finance; meal planning, preparation and service; selection of china,
glass and silver. Activities in. practice apartment. (1 lecture, 4 lab hours)
10. Basic Food Study (3)
Introduction to food preparation and standards determining quality of food.
(1 lecture-discussion, 4 lab-demonstration hours)
11. Textiles (3)
Principles of fabric production; characteristic use and care of natural
and man-made fibers, use and care of new finishes; laboratory testing to
determine the ability of the fabrics to withstand normal wearing conditions.
(2 lecture, 2 lab hours)
12A. Clothing Construction (3)
Clothing and pattern selection with analysis of figure and fabric, basic
theories influencing skills and techniques, use of commercial patterns.
(2 lecture, 3 lab hours)
12B. Clothing Construction (3)
Continuation of H Ec 12A. Advanced problems in construction; use of modern
fabrics; development of originality in design. (1 lecture, 5 lab hours)
31. Dietetics (2)
Elements of nutrition and diet in disease. (1 lecture, 3 lab hours)
38. Housing and Interior Environment (3)
Social, psychological, economic, and aesthetic aspects of housing selection
and interior environment. Integration of design principles; creative expression,
and consumer information pertaining to living space. Lecture and interior
design projects.
39. Child Development (3)
Physical, intellectual, social, and emotional development of the child from
conception through adolescence, in the cultural context of the family approached
from an interdisciplinary perspective.
40. Elementary Nutrition (3)
Elementary knowledge of high school chemistry and biology strongly recommended.
Scientific principles underlying normal nutritional requirements.
42. Management for Effective Living (2)
Human relationships, housing, family finance, consumer problems, meal management
and nutrition as they relate to individual and family living.
43. Social Procedure (1)
Social procedures; introductions and social correspondence; table service
and etiquette.
50. Basic Foods and Nutrition (3)
Not open to students with credit in H Ec 10 (Basic Food Study.) Introduction
to principles of food preparation and characteristics of a nutritionally
adequate diet. (2 lecture, 2 lab hours)
100. Tailoring (3)
Prerequisite: H Ec 12, 14, or 24. Tailoring a woman's suit or coat using
various tailoring techniques (6 lab hours)
101. Consumers and the Market (2)
Consumer spending related to the family cycle; social and psychological
factors influencing consumer behavior.
105. Food Science (3)
Prerequisite: H Ec 10, Chem 2A-B. Application of chemistry, physics, and
bac- teriology to the study of foods. (2 lecture, 6 lab hours)
110. Home Management (2)
Management principles related to creative and satisfying family living;
analysis of values, goals, and standards; relationship of resources, human
and other, to the management process.
111. Home Management Laboratory (3)
Prerequisite: H Ec 40, 50, 105, 110 (or concurrently). Integrated experience
in various phases of home economics provided by residence in home management
house.
130. Experimental Food Study (3)
Prerequisite: H Ec 105. Structure and composition of foods, their behavior
during processing; food research. (l lecture, 4 lab-demonstration hours)
131. Family Relationships (3)
Interpersonal relationships within the family; needs, values, and goals
of the family at various stages of its life cycle.
132. Family Finance (3)
Open to business majors by permission of instructor only. Financial activities
of the individual and family; bank accounts, consumer credit, insurance,
savings, and investments; wills, property laws, home mortgages; personal
and Family budgets.
133. History of Architecture end Home Furnishings (3)
Styles of architecture and furnishings from prehistoric times to the present;
sociological, physical, economic and religious influences.
137. Advanced Nutrition (3)
Prerequisite: H Ec 40, Chem 2 A-B or 2A-C, Biol l0. Present knowledge of
the metabolism of carbohydrates, fats, proteins, vitamins and minerals.
Dietary study and evaluation.
138. Nutrition in Disease (2)
Prerequisite: H Ec 137 or permission of instructor. Metabolism in disease
and therapeutic diets. (1 lecture, 3 lab hours)
139. Child Development Practicum (3)
Prerequisite: H Re 3Q or permission of instructor. Observation of and planning
a variety of experiences for young children, understanding the child as
a member of his family and as he relates to his peers and adults in the
laboratory setting. (2 lecture, 3 lab hours)
140. Methods of Teaching Home Economics (3)
Homemaking education in secondary schools; factors in teaching competence;
observation in public schools. (2 lecture, 2 lab hours)
141. Institution Organization and Management (3)
Organization and operation of institution food services; management principles;
control, selection, and training of personnel; food cost control and records.
142. Quantity Cookery (3)
Prerequisite: H Ec 10, 105, junior standing. Estimation of needed quantities;
quantity food preparation and service; use and care of institution food
service equipment. (2 lecture, 4 lab hours)
143. Institution Experience (3)
Open only to dietetics majors. Prerequisite: H 8c 138, 141, l49, permission
of instructor. Supervised work experience in hospital dietary departments.
(6 lab hours)
144. Institutional Food Purchasing (2)
Prerequisite: H Ec 105, Econ IA (B A l00 recommended). Wholesale market
Functions and purchase of food for institutional use, factors determining
quality, yield, and cost of food.
190. Independent Study (1-3; max see reference)
See Academic Placement -- Independent Study.
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.
280. Seminar in Food and Nutrition (3; max total 12 if no area repeated)
Prerequisite: H Ec 200, professional requirements in the field, permission
of in- structor. Recent developments in food and nutrition research; clinical
nutrition; child and/or geriatric nutrition; problems of world food and
nutrition.
281. Seminar in Home Economics (3; max total 12 if no topic repeated)
Family relations, textiles, clothing, housing, family finance, child
development.
(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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