Home Economics (H Ec)
1. Introduction to Home Economics (2)
The social and economic problems of the young American family; consumer
decisions relating to clothing and textiles, food and nutrition, home furnishings,
family finance; child development, family relationships; use of leisure
time.
2. Home and Family Life (3)
Modern homemaking in theory and practice; house plans, furnishings and equipment,
furniture refinishing; meal planning, preparation and service; selection
of china, glass and silver. Activities in. practice apartment. (1 lecture,
4 lab hours)
10A-B. Food Study (3)
Prerequisite: Chem 2A-B or permission of instructor. Preparation and service
of foods for family meals; psychological, cultural, aesthetic, economic,
nutritional, and scientific principles. (2 lecture, 4 lab 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)
21. Home Planning (2)
(See Ind Arts 21)
31. Dietetics (2)
Elements of nutrition and diet in disease; principles involved in feeding
the sick. (1 lecture, 3 lab hours)
38. Problems in Home Furnishing (3)
Basic principles in selecting and furnishing a satisfying home; design and
functional consideration in selection of floor coverings, wall finished,
draperies, lighting, furniture, and accessories.
39. The Child in the Family (3)
Open to non-majors. Prenatal care of mother and child; development and guidance
of children from birth to twelve years in relation to the family group.
Supervised observation of children in nursery schools, hospitals and child
guidance clinics.
40. Elementary Nutrition (3)
Principles of nutrition for promotion of good family health, relation of
inadequate dietaries to nutritional deficiencies, minimum food budgets in
relation to optimum nutrition.
41. Food for the Family (2)
Not open to home economics majors. Menu planning , meal preparation,
nutritional needs of the family; service, cost, management, and social aspects
of family meals. Lecture, discussion, with laboratory periods for preparation
and serving of breakfast, luncheon, dinner and special meals.
42. Management for Effective Living (2)
Offered for men students. Food and nutrition; care and selection of clothing;
human relationships, child care and development; family finance and consumer
problems.
43. Social Procedure (1)
Present day social procedures; introductions and social correspondence;
table service and etiquette; selection of china, glassware and silver.
50. Household Equipment (3)
Selection, methods of operation, and care of household appliances; testing
electrical equipment for efficiency and cost of operation; kitchen planning,
arrangement of work, preparation and serving units.
100. Advanced Clothing (3)
Prerequisite: H Ec 12A-B. Tailoring a suit or coat, draping, using individual
dress form.
101. Economics of Clothing Consumption (2)
Psychology of clothing selection, causes of fashion trends; designers; commercial
prodiction of ready-to-wear; merchandising, protective legislation for consumers.
Special reports on buying consumer goods.
110. Home Management (2)
Application of theory of home management to creative and intelligent
home living; establishment of values, goals and standards of living; relationship
of money, material goods, time and energy to management process; care and
use of household equipment and furnishing; family health, home safety, home
nursing.
130. Advanced Foods (3)
Prerequisite: H Ec 10A-B. Principles of food processing, structure and composition
of raw foods, their behavior during processing; food demonstration techniques;
experimental cookery. (l lecture, 4 lab-demonstration hours)
131. Marriage and the Family (3)
May be used to fulfill 2 units of the general education requirement in social
science. Appreciation of and an intelligent approach to the problems and
responsiblilities of marriage and family life; functions, status and problems
of the present day American family; factors basic to success; legal aspects
of marriage; psychology and physiology of sex.
132. Family Finance (2)
Practical financial probleiiis of the individual and family; bank accounts.
consumer credit, insurance, savings, and investments; wills, property laws,
home niortgages; personal and family budgets; efficient buying practices.
133. Home Furnishings (3)
Recommended H Ec. History of homes and home furnishings from the time of
early Egyptians to the present; geographic, sociological, economic, cultural,
religious and other influences affecting design; furnishings from various
periods in the present day home.
137. Nutrition (3)
Prerequisite or concurrently: general chemistry. Principles of nutrition
and factors influencing ability of the individual and the family to secure
and maintain good nutritional status; requirements at different stages of
growth and development; recent scientific developments in the field.
138. Diet In Disease (2)
Prerequisite: H Ec 137 or permission of instructor. Application of principles
of development and guidance in specific situations in the child development
laboratory. Directed observation and participation in guiding children in
the nursery school; opportunities to work with parents. (2 lecture, 3 lab
hours)
139. Child Development (3)
Prerequisite: H Ec 39 or permission of instructor. Application of principles
of development and guidance in specific situations in the child development
laboratory. Directed observation and participation in guiding children in
the nursery school; opportunities to work with parents. (2 lecture, 3 lab
hours)
140. Methods of Teaching Home Economics (3)
Philosophy and procedures of liomemaking education in secondary schools;
factors in homemaking teaching competence; observation in public schools.
(2 lecture, 2 lab hours)
141. Institution Organization and Management (3)
Institution food service organization and operation; management principles;
methods of control, selection, and training of personnel; food cost control
and record keeping.
142. Quantity Cookery (3)
Prerequisite: H Ec 1OA-B, 130, junior standing. Calculation of raw materials
needed; experience in quantity food preparation and service; use and care
of institution food service equipment. (1 lecture, 4 lab hours)
143. Institution Experience (3)
Open only to dietetics majors. Prerequisite: H Ec 138, 141, l42. Supervised
work experience in hospital dietary departments. (6 lab hours)
144. Marketing, Equipment and Plant Layout (3)
Wholesale market functions and purchase of food for institutional use, factors
determining quality and cost; floor plan and layouts; materials, construction,
specifications, and maintenance of equipment, furniture, and furnishings
for institution food units.
180. Advanced Studies in Home Economics (2)
Advanced study of problems related to the reaching of home economics. (Recommended
for student teachers)
190. Independent Study (1-3; max see reference)
See Regulations and Procedures -- Independent Study.