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. Beginning Textiles (3)
Fiber classification; methods of production; fabric construction; mechanical
finishes. Selection, use, and care of fabrics in relation to consumer needs.
12. Fashion Analysis (l)
Factors influencing trends in dress. Selection of color, line and form related
to individual needs.
14. Beginning Clothing (2)
Not open to students with credit in H Ec 12A. Prerequisite: H Ec 12 (or
concurrently). Pattern and fabric selection; basic construction techniques,
use of commercial patterns; application of these factors to consumer buying.
(4 lab hours)
24. Intermediate Clothing (3)
Individualization of basic and designer patterns: alteration, principles;
techniques of handling new fabrics. (4 lab hours)
31. Dietetics (2)
Elements of nutrition and diet in disease. (1 lecture, 3 lab hours)
32. Preparation for Marriage (3)
Analysis of various motivations for intimate relationships, particularly
those that lead to marriage; attitudes, values, and goals related to mate
selection.
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.
41. Family Meal Management (3)
Not open to students with credit in H Ec 10. Open to men. Planning and preparation
of family meals based on economic, nutritional, psychological, sociologocial,
and aesthetic principles; meals for beginning familes and apartment dwelling
college students. (6 lab hours)
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)
51. Home Management (2) (Former H Ec 110)
Management principles related to individual and family living; analysis
of values, goals, and standards; relationship of human and other resources
to the management process.
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.
102. Advanced Clothing (3)
Not open to students with credit in H Ec 12A-B. Prerequisite: H Ec 12,
14, and/or 24. Development of originality in design through the use of a
basic pattern and flat pattern methods. Tailoring techniques useful to the
secondary school teacher. (6 lab hours)
103. Advanced Textiles (3)
New developments in man-made fibers; chemical finishes; dyes and dyeing;
physical testing of fabrics. (2 lecture, 2 lab hours)
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)
111. Home Management Laboratory (3)
Required for credential candidates. Prerequisite: H Ec 40, 30, 105 and 100
(or concurrently). Integrated experience in various phases of home economics
provided by residence in home management house. (6 lab hours)
122T. Topics in Clothing and Textiles (3; max total 12 if not topic
repeated)
Prerequisite: H Ec 11, 12, 14 and/or 24, permission of instructor.
122.1 Social Influence on Costume
122.2 Fabric Geometry
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)
Prerequisite: admission to credential program, S Ed 150, 153 concurrently.
Methods, processes, evaluation, philosophy, goals, and principles appropriate
to the teaching of vocational consumer home economics. (2 lecture, 2 lab
hours)
141. Institution Organization and Management (3)
Prerequisite: Mgt 110A-B, or permission of instructor. 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 144, 145. Estimation of needed quantities; quantity food
preparation and service; use and care of institution food service equipment.
(6 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 1A (B A 100 recommended). Wholesale market
Functions and purchase of food for institutional use, factors determining
quality, yield, and cost of food.
145. Institution Layout and Equipment (2)
Prerequisite: H Ec 141. Philosophy of work simplification and its application
to plant layout and equipment; materials, construction, specification, maintenance
of equipment, furnishings for institutional food service units.
146. Personnel Management in Dietetics (3)
Prerequisite: H Ec 141. Management of human relations in dietetics; employee-employer
relationships; methods of recruitment, selection, training, and supervision
of food service personnel.
152T. Topics in Home Management, Equipment, and Family Economics
(3; max total 12 if no topic repeated)
Effective home management and contemporary family economics.
152.1. Housing and Society
152.2. Low Income Families
162T. Topics in Child Development and Family Relationships
(3; max total 12 if no topic repeated)
Prerequisite: H Ec 39 and/or 131, Psych 10, Soc l or Anth 2; permission
of instructor.
162.1. The Preschool Child
162.2. Cultural Apsects of Child Rearing
162.3. The Disadvantaged Child
172T. Topics in Housing and Home Furnishings (3; max total 12 if no
topic repeated)
Prerequisite: H Ec 38 and permission of instructor.
172.1. Contemporary Home Furnishings
172.2. Contemporary Housing
182T. Topics in Food Nutrition, and Dietetics (3; max total 12 if
no topic repeated)
Prerequisite: H Ec l0, 40, and permission of instructor.
182.1. Cultural Aspects of Food and Nutrition
182.2. Child Nutrition
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)
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.
280T. Seminar in Food, Nutrition, and Dietetics
(3; max total 12 if no topic repeated)
Prerequisite: H Ec 200, professional requirements in the field, permission
of instructor.
280.1. Foods
280.2. Dietetics
280.3. International Nutrition
280.4. Pediatric Nutrition
280.5. Clinical Nutrition
280.6. Geriatric Nutrition
281T. Seminar in Home Economics
(3; max total 12 if no topic repeated)
Prerequisite: H Ec 200, permission of instructor.
281.1. Personal Use of Credit
281.2. Men and Clothing
285. Investigation Food and Nutrition (4)
Prerequisite: Chem 150, 151, H Ec 151, 133, permission of instructor. Chem
101 recommended. Food and human nutrition studies through instrumental analysis
of biological materials. Chemical and biological techniques used in food
and nutrition research. Planning, conducting, and reporting food and nutrition
research. (2 lecture, 6 lab hours)
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: H Ec 200, permission of instructor. Individually directed
readings in a field of special concern to students in the graduate program;
appropriate reports and evaluations required; individual conferences, no
formal class meetings.
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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