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)
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 lliving; 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. Experimental Food Study (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 laboratorv. 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 Academic Placement -- Independent Study.
280. Seminar in Food and Nutrition (3; max total 6 if no
area repeated)
Prerequisite: biochemistry, permission of instructor. Review
of biology and microbiology in nutrition research; critical interpretation
of recent developments in nutrition.
281. Topics in Home Economics (3; max total 9 if no topic
repeated)
Special problems in home management, foods and nutrition,
child care, housing and home furnishings, textiles and clothing,
household equipment, family finances, marriage and the family.