Family and Consumer Sciences Courses
Sandra Evenson, Interim Dept. Chair, Margaret Ritchie School of Family and Consumer Sciences (Mary Hall Niccolls Family and Consumer Sciences Bldg. 83844-3183; phone 208/885-6546; firstname.lastname@example.org).
FCS 105 Individual and Family Development (3 cr)
Basic principles and sequences in individual and family development; family structure and functions as they support human development. (Fall only)
FCS 119 Fashion from Concept to Consumer (3 cr)
Introduction to the sewn product manufacturing and merchandising industry; focus on social-psychological, cultural, historic, aesthetic, design, business, and economic factors; emphasis on careers in the sewn products industry. (Fall only)
FCS 123 Textiles (3 cr)
Fiber, yarn, and fabric properties, color and finishes as they relate to performance, care, and consumer satisfaction. Two lec and one 2-hr lab a wk. (Fall only)
FCS 170 Introductory Foods (3 cr)
Basic concepts and techniques of food preparation; applied sensory evaluation of food. (Fall only)
FCS 175 Introductory Foods Laboratory (1 cr)
Laboratory experiences to accompany FCS 170. (Fall only)
Coreq: FCS 170
FCS 200 (s) Seminar (cr arr)
FCS 203 (s) Workshop (cr arr)
FCS 204 (s) Special Topics (cr arr)
FCS 205 Concepts in Human Nutrition (3 cr)
Nutrition principles with their application to nutrition in life cycle; nutrition problems and controversies such as weight control and nutrition for athletes; individual computerized study of student's dietary intake.
FCS 210 Introduction to Early Childhood Education (2 cr)
Provides an overview of the complexity of working with young children, including children with disabilities, and their families. The course includes introduction to history of early childhood education, supportive agencies, roles of professionals, contexts of typical and atypical child and family development, and curricular models. (Fall only)
FCS 223 Evaluation of Apparel and Textiles (3 cr)
Analysis of textile and apparel products relative to production methods, product performance, and consumer value. Three lec and 2 hrs of lab a wk; field trips. (Fall only)
Prereq: FCS 123 or Permission
FCS 224 Apparel Design I (3 cr)
Design conception, fabric characteristics, garment assembling, principles of fitting, quality control for the apparel industry. One lec and five hrs of lab a wk. (Spring only)
Prereq: CTD or FCS Education major or Permission
FCS 234 Infancy and Early Childhood (3 cr)
Influences on development before birth through the preschool years; factors that determine physical, emotional, cognitive, social, and creative development. (Spring only)
FCS 235 Principles and Methods of Child Observation (3 cr)
Development of skills necessary to observe, record, and interpret child behavior; observations to be arranged.
Prereq: FCS 234 or Permission (Fall only)
FCS 240 Intimate Relationships (3 cr)
Dynamics of intimate relationships from early adulthood through the adult lifespan. (Spring only)
FCS 251 Survey of FCS Professions (1 cr)
Web delivered, survey course for students considering a career in Family and Consumer Sciences, particularly teaching. Televised interviews with professionals in a variety of FCS careers, and an in-depth look at teaching as a career. An advising meeting with the FCS Teacher Educator is required to explain the requirements of the program.
FCS 270 Intermediate Foods (3 cr)
Web-assisted course focusing on food safety, menu planning, and cultural and religious influences on food choices, and role of food in promotion of a healthy lifestyle. Practice in communicating foods information through food demonstrations and news articles. Web-based modules, with one 2-hr face-to-face lab per week. (Spring only)
Prereq: FCS 170
FCS 299 (s) Directed Study (cr arr)
FCS 301 Professional Skills in Dietetics I (1 cr)
Development of professional skills for CPD students including leadership skills, communication techniques, involvement in professional organizations, and promotion of foods and nutrition. Students will create a professional development portfolio. (Fall only)
Prereq: FCS 270 and Junior standing in the Food and Nutrition Coordinated Program in Dietetics Option.
FCS 302 Professional Skills in Dietetics II (1 cr)
Development of professional skills for CPD students through career planning, portfolio development, involvement in professional organizations, participation in public policy development, promoting food and nutrition during National Nutrition Month and practice of communication techniques. (Spring only)
Prereq: FCS 301 and Junior standing in the Food and Nutrition Coordinated Program in Dietetics Option.
FCS 305 Nutrition Related to Fitness and Sport (2 cr)
Identification of energy, macro/micro nutrient and fluid requirements during exercise; evaluation of dietary regimens and ergogenic aids for pre and post competition, weight maintenance, and wellness. (Fall only)
Prereq: FCS 205
FCS 324 Apparel Design II (3 cr)
Methods and principles of flat pattern design; use of pattern making skills to create original designs; development and application of computer skills in designing apparel for the industry. One lec and five hrs of lab a wk. (Fall only)
Prereq: FCS 224 or Permission
FCS 329 History of Western Dress (3 cr)
Historic overview of western dress from ancient Mesopotamia and Egypt to Western Europe through the 20th century; focus on dress and human appearance as a reflection of the socio-cultural factors of the times. (Spring only)
FCS 333 Developmental Curriculum for Young Children (4 cr)
Principles and practices of a developmentally based curriculum, assessment, intervention, and evaluation. Three hrs of lec and two hrs of lab a wk. (Spring only)
Prereq: FCS 235 or Permission
FCS 334 Middle Childhood-Adolescence (3 cr)
Behavior, development, and guidance of children and youth from entrance in school until they are launched into adulthood; influences of family, school, peer group, and larger community. (Fall only)
FCS 340 Parent-Child Relationships in Family and Community (3 cr)
May be taken by nonmajors. Dynamics of parent-child interactions and models for parent education programs in community and school settings. (Fall only)
FCS 346 Personal and Family Finance and Management (4 cr)
Principles and procedures of individual and family management and their relationship to human and economic resources; applications of management principles to spending, saving, borrowing, and investing decisions. (Spring only)
FCS 350 Curriculum Development in Family and Consumer Sciences Education (3 cr)
Analysis of curricular models and content; development of curricular units for family life. (Fall only)
Prereq: Admission to teacher education
FCS 351 Administration of FCCLA Organizations (2 cr)
This course will prepare FCS education students to become successful advisors of co-curricular FCCLA chapters. Attendance at the state FCCLA convention required. (Spring only)
Prereq: Admission to teacher education, and CTE 111
FCS 361 Advanced Nutrition (3 cr)
Principles of nutrition; physiology of digestion, absorption and metabolism of nutrients. (Fall only)
FCS 362 Introduction to Clinical Dietetics (3 cr)
Nutritional assessment; review and application of the American Dietetic Association's Nutrition Care Process; introduction of nutrition therapies for disease. (Spring only)
Prereq: FCS 361
FCS 363 Medical Nutrition Therapy (4 cr)
Diet modification for adult and child needs in disease and convalescence. Clinical experience in Spokane hospitals. (Fall only)
Prereq: Senior standing in CPD
FCS 364 Clinical Dietetics I (4 cr)
Clinical experience and simulations preparing students for entry into hospital rotations in Idaho/Washington hospitals.. (Fall only)
Prereq: Senior standing in CPD
FCS 365 Advanced Nutrition Lab (1 cr)
Lab to accompany FCS 361 for students accepted into CPD program only. One 2-hour lab per week. (Fall only)
FCS 384 Quantity Food Production and Equipment (3 cr)
Food production in large volume; use and selection of institutional equipment and food; supervised practice in food service. Three hrs of lec a wk. (Fall only)
Prereq: FCS 270 or Permission
FCS 385 Quantity Food Production Lab (2 cr)
Lab to accompany FCS 384 for students accepted into CPD program only. One 3-hour lab and one recitation per wk. (Fall only)
Prereq: FCS 270
Coreq: FCS 384
FCS 387 Food Systems Management (3 cr)
Institutional organization and management; supervised practice in food service. Three lec a wk. (Spring only)
Prereq: FCS 384 or Permission
FCS 388 Food Systems Management Lab (1 cr)
Lab to accompany FCS 387 for students accepted into CPD program only. One 3-hour lab per wk. (Spring only)
Prereq: FCS 384
Coreq: FCS 387
FCS 390 Research Methods in Food Nutrition (3 cr)
Research methodology currently used in food and nutrition; critical review of the literature; use of electronic surveys; research proposal and presentations. (Spring only)
FCS 400 (s) Seminar (cr arr)
FCS 403 (s) Workshop (cr arr)
FCS 404 (s) Special Topics (cr arr)
FCS C410 Growing Old in a New Age (3 cr)
Overview of issues related to aging; life-span development, how environments affect older persons, seeking an optimal quality of life, cross-cultural considerations, how aging is studied, and how to access resources.
FCS 411 Global Nutrition (3 cr)
May be used as core credit in J-3-d. The history of food, hunger, and the global nature of food systems. Food & culture, environmental impact of food decisions, agricultural production, world populations relative to food supply, hunger, biotechnology, safety of our food supply, sustainability, effects of urbanization, and problems of under- and over-nutrition will be examined. (Spring only)
FCS 414 Idaho's Journey Toward Diversity and Human Rights (1 cr, max 3)
Off campus traveling workshop on Idaho's past and current challenges of diversity and human rights.
FCS 419 Dress and Culture (3 cr)
May be used as core credit in J-3-d. Dress and culture examined from an interdisciplinary and cross-cultural perspective with emphasis on diversity within a global scale society; the relationship of dress to physical environments, social and economic systems, aesthetic expression, individual identity, and cultural ideals and values. Field trip. (Spring only)
Prereq: Humanities and Social Science Core completed, Junior standing, or Permission
FCS 424 Aesthetics for the Apparel Professional (3 cr)
Pattern creation through draping method; application of computer skills in designing apparel for target groups. One lec and 5 hrs of lab a wk. (Spring only)
FCS 428 Housing America's Families (3 cr)
Housing, furnishings, and equipment as they influence family well-being, and families' housing choices as affected by social, psychological, economic, technological, and political factors. Four-five 2-hr field trips. (Spring only)
FCS J434/J534 Adulthood and Aging within the Context of Family (3 cr)
Analysis of development from young adulthood to old age. Includes factors that influence changes as well as continuity in physical, emotional, social, cognitive, and creative development. Overview of theories of human development and current issues in aging, including dementia, family and lifestyle choices, relationships, retirement, and grand-parenting. Requirements for graduate credit include conducting a review of literature in a chosen topic and presenting it to the class. (Alt/yrs, spring only)
Prereq: FCS 105, Junior standing
FCS 435 Feeding Young Children in Group Settings (1 cr)
This course increases awareness concerning the best practices in feeding young children. Practical, hands-on activities and assignments are included in the course through videotapes and the course website, www.cals.uidaho.edu/feeding.
FCS 436 Theories of Child and Family Development (3 cr)
Identification, interpretation, and evaluation of individual and family developmental theories. (Fall only)
Prereq: Family and Consumer Sciences major or Permission
FCS 440 Contemporary Family Relationships (3 cr)
Dynamics of the major types of family relationships; marital, parent-child, sibling, and extended-family interaction in contemporary society. (Spring only)
FCS J445/J545 Issues in Work and Family Life (3 cr)
Study of theories, trends, policies, and issues related to work and family; examination of assessment instruments; development of proposals. Additional projects/assignments required for graduate credit. (Spring only)
FCS 448 Consumer Economic Issues (3 cr)
Consumer economic issues, including consumers in the marketplace, the consumer movement, rights and remedies, advocacy, public policy, decision making, buying, credit, banking, insurance, clothing, health care, food, housing, and investments. (Fall only)
FCS 461 Methods & Strategies in FCS Education (3 cr)
Changing family and societal conditions and enhancing teaching and learning processes are addressed in this course. A focus is integration of professional-technical concepts and the development of classroom presentation skills.
Prereq: FCS 350
FCS J462/J562 Eating Disorders (2 cr)
Examination of anorexia nervosa, bulimia nervosa, compulsive eating, obesity, and weight preoccupation; discussion of cultural and nutritional factors, family issues, and psychological consequences, as well as preventative and therapeutic interventions.
FCS 463 Helping Skills in Dietetics (2 cr)
Application and integration of the Skilled Helper and nutritional counseling models in dietetics. Development of communication skills essential for effective helping. This course requires role-playing. Students are assessed on the knowledge and skills they have acquired. (Fall only)
Prereq: FCS 362
FCS 465 Introduction to FCS Internship (3 cr)
Field-based introduction to the student teaching environment with guided observations and initial lesson development. (Fall only)
Prereq: Assignment to student teaching site
FCS 469 Individualized Assessment and Instruction in the FCS Classroom (2 cr)
Capstone course in which the beginning teacher demonstrates understanding of how students differ in their approaches to learning, and is able to create instructional opportunities that are adapted to diverse learners. (Spring only)
FCS 470 Curriculum Portfolio in FCS Education (2 cr)
Professional portfolio preparation based on internship activities for the College of Education Exit Standards. (Spring only)
FCS 471 Internship in Family and Consumer Sciences Education (12 cr)
Sixteen weeks of practical experience in secondary family and consumer sciences program. (Spring only)
Prereq: Admission to teacher education, FCS 350
FCS 472 Clinical Dietetics II (8 cr)
Continuation of FCS 364. Supervised practice in Washington/Idaho hospitals. (Spring only)
Prereq: FCS 364, Senior standing in CPD
FCS 473 Community Nutrition (3 cr)
Identification of current public health nutrition problems; influence of socioeconomic, cultural and psychological factors on food and nutrition behavior; available community programs; program development and marketing; and the implications of public policy legislation; teaching/counseling methods for the nutrition education of small groups and individual clients/patients. (Fall only)
Prereq: FCS 270
FCS 475 Food Preservation (1 cr)
Online course explores foodborne illness, food safety and food science behind high quality, shelf-stable home preserved foods; topics include water bath canning, pressure canning, pickling, freezing and drying. Real-time chat Thursdays at 1:00 PDT.
Prereq: FCS 170
FCS 480 Assessment: Early Childhood/SPED (3 cr)
The assessment process, link between assessment, curriculum planning, and IEP/IFSP development, cultural responsiveness in assessment, legal issues and family partnerships. Practical experience using strategies and tools for screening and assessing development of infants and children birth through age 8, including typical and atypical development. Recommended Preparation: FCS 234 and FCS 333.
FCS 481 Early Childhood SPED Curriculum (3 cr)
Overview of typical and atypical infant and child development; instructional strategies for working with infants, toddlers and young children through third grade, linking assessment, curriculum and IEP and IFSP development, designing instructional programming for natural settings and formal settings; involving families, collaboration among professionals, working with volunteers and paraprofessionals. Recommended Preparation: FCS 234 and FCS 333.
FCS 486 Nutrition in the Life Cycle (3 cr)
Maternal nutrition and fetal development; lactation; nutritional needs and dietary patterns from conception to end of life. (Fall only)
Prereq: FCS 205
FCS 487 Community Nutrition Supervised Practice (4 cr)
Community nutrition supervised practice experience in WIC, Child Nutrition, wellness facilities, public health, etc.
Prereq: FCS 486 and Senior standing in CPD
FCS 488 Management Supervised Practice (8 cr)
Supervised practice with dietitians and employees in school and hospital food service settings in Idaho or Washington.
Prereq: FCS 387 and Senior Standing in CPD
FCS 490 Infant & Toddler SPED Internship (1-7 cr)
Direct practical experience in settings serving typically and atypically developing infants: ages birth to 35months. Demonstration of screening, assessment, development of IFSP, programming in natural environments, working closely with parents to increase their roles as partners and collaboration among service providers.
Prereq: FCS 480 and FCS 481
FCS 492 Nutrition Education in the Life Cycle (2 cr)
Principles and theories of learning, curriculum development, evaluation methods, and applied food and nutrition education throughout the life cycle. (Spring only)
FCS 495 Introduction to Internship (1 cr)
Preparation for professional internship experience, including identifying opportunities, fine-tuning resumes, the application process, and analyzing the internship. (Fall only)
Prereq: CTD major
FCS 496 Internship: Fashion Business (2-8 cr, max 8)
Supervised experience in fashion business: fashion design, textile/apparel manufacturing, retailing, merchandising; geared to career goals of student. Graded P/F.
Prereq: CTD major and FCS 495.
FCS 497 (s) Practicum (cr arr)
On- or off-campus supervised applied experience in family and consumer sciences major areas: child development and family relations; clothing, textiles, and home design; food and nutrition; consumer education; and cooperative extension.
FCS 498 (s) Internship (3-9 cr, max 9)
Supervised internship in education institutions, governmental/social agencies, hospitals, business, or industry; geared to the professional goals of students.
FCS 499 (s) Directed Study (cr arr)
FCS 500 Master's Research and Thesis (cr arr)
FCS 501 (s) Seminar (cr arr)
FCS 502 (s) Directed Study (cr arr)
FCS 503 (s) Workshop (cr arr)
FCS 504 (s) Special Topics (cr arr)
FCS 508 Helping Skills in Family and Consumer Sciences (3 cr)
Using the Skilled Helper Model, students apply the model in working with families and clientele in FCS occupations. (Spring only)
FCS 534 Adulthood and Aging within the Context of Family (3 cr)
See FCS J434/J534.
FCS 540 Parent-Child Relationships (3 cr)
Open to nonmajors. The developing family; patterns of child rearing.
FCS 545 Issues in Work and Family Life (3 cr)
See FCS J445/J545.
FCS 562 Eating Disorders (3 cr)
See FCS J462/J562.
FCS 590 Intellectual Foundations in Family and Consumer Sciences (3 cr)
Overview of historical perspectives of family and consumer sciences profession; explanation and application of alternative modes of inquiry in family and consumer sciences research.
FCS 597 (s) Practicum (cr arr)
FCS 598 (s) Internship (cr arr)
Supervised internship in educational institutions, governmental/social agencies, hospitals, or industry; geared to the educational and vocational goals of students.
FCS 599 (s) Non-thesis Master's Research (cr arr)
Research not directly related to a thesis or dissertation.