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Family and Consumer Sciences Courses

FCS 100 - Family Dynamics (3 hours)
Core Curr. SB
Examine relationships within family systems across the life span, and their reciprocal relationship with cultural and societal dynamics. Strengthen skills necessary for healthy relationships, including problem solving, communication, conflict resolution, decision-making, time- and stress management. Explore and integrate research and theories in family studies.

FCS 102 - Profession of Dietetics (1 hour)
An introduction to the profession of dietetics including history of the profession, career opportunities, role in a healthcare team, scope of practice, code of ethics, and professional associations. Prerequisite: Nutrition and Dietetics major or consent of instructor.

FCS 103 - Food Resource Management (3 hours)
Application of concepts related to decision-making, planning and budgeting, and preparation of food. Prerequisite: FCS major or consent of instructor.

FCS 120 - Foundations in Public Health Education (1 hour)
Introduction to public health education including historical, philosophical, and ethical foundations, core concepts and values. Covers professional roles and responsibilities of public health educators. Prerequisite: Public Health Education major or instructor consent

FCS 131 - The Fashion Industry (3 hours)
Exploration of the structure and scope of the fashion industry and related careers.

FCS 133 - Apparel Production (3 hours)
Study of garment manufacturing and decision making involved in producing apparel. Includes laboratory.

FCS 140 - Introduction to Family and Consumer Sciences (2 hours)
Family and consumer sciences professions, history, philosophy, theory and foundations. Prerequisite: FCS Major

FCS 170 - Introduction to the Hospitality Industry (3 hours)
Introduction to the history, growth, and development of global tourism and the hospitality industry including the leadership, ownership, management, organization, and structure of hotels and food service operations, and the many diverse hospitality venues; professional associations; hospitality labor trends; promotional practices; and best practices in hospitality.

FCS 171 - Sanitation, Health, and Safety (1 hour)
Sanitation and safety principles and regulations as related to the hospitality industry including Hazard Analysis Critical Control Point (HACCP) principles and procedures, safety and security issues and procedures, and associated health issues related to sanitation and safety in the hospitality industry. Students must take an ANSI-CFP accredited food safety sanitation certification examination to receive credit.

FCS 173 - Lodging Operations (3 hours)
Core Curr. EL
Discover and apply information about lodging operations, such as front office procedures, guest relations, reservations, selling strategies, handling guest inquiries, night audit functions, and computer applications.

FCS 202 - Food and Nutrition (3 hours)
Core Curr. NS
An overview of the science of nutrition including macronutrients and micronutrients. Primarily focuses on the relationship between dietary intake and health. Examines current issues in human nutrition.

FCS 203 - School Health Promotion (3 hours)
Concepts of promoting health of K-12 and college students. Emphasis on skills-based health education, components of coordinated school health, school wellness policies, and teaching strategies for meeting health needs of learners in group settings. Prerequisite:

FCS 204 - Family Programs Across the Life Span (3 hours)
Exploration of local, state, and national level programs, services, and policies for families from a life span perspective. Prerequisite: FCS majors or consent of instructor

FCS 220 - Consumer Issues in Health Care (3 hours)
Evaluating consumer health information and resources, including an overview of health care systems and health services across the life span. Cross listed as HS 220. Prerequisite: HS 110 or FCS major, and sophomore standing; or instructor consent.

FCS 221 - Introduction to Community and Public Health (3 hours)
Overview of principles and concepts of community and public health including determinants of health, community health needs among diverse populations, and health agencies and organizations. Prerequisite:

FCS 231 - Pattern Making (3 hours)
Principles of flat pattern method; pattern alteration; original pattern design; completed garment. Prerequisite: FCS 133 or consent of instructor.

FCS 233 - Consumer Textiles (3 hours)
Consumer-oriented study of textiles emphasizing fibers, yarns, fabric constructions, and finishes. Prerequisite:

FCS 237 - Sustainability in the Apparel Industry (3 hours)
Core Curr. GP GS
Environmental, economical, and ethical sustainability practices of the apparel industry from the raw material to disposal. Prerequisite:

FCS 270 - Special Event Planning (3 hours)
Study of event planning, implementation, and evaluation.

FCS 271 - Food & World Cultures (3 hours)
Core Curr. GP WC
This course is an exploration of a variety of foods and cultures that demonstrate the influences of demography, geography, history, social traditions, religious beliefs, and other environmental considerations on food, its preparation, service, and symbolism/meaning.

FCS 272 - Hospitality Facilities Management (3 hours)
A comprehensive introduction to hospitality-related facility services and establishment of departments, examination of the associated functions, and the interdependent relationship among departments. Facilities and property management concepts introduced. Prerequisite: FCS 170 or concurrent enrollment, FCS 173 or concurrent enrollment

FCS 300 - Consumer Issues in America (3 hours)
Gen. Ed. SF
Core Curr. SB
Personal finance, consumer credit, durable and non-durable goods and services, and consumer protection in the marketplace.

FCS 301 - Nutrition Today (3 hours)
Gen. Ed. TS
Problem-based learning approach to examine current issues and nutritional practices through exploration of underlying biochemical and physiological principles; formulation of personal diet and wellness plans. Prerequisite: junior/senior standing; one college-level science course. Not open to students who have taken FCS 303.

FCS 303 - Nutrition (3 hours)
Human energy and nutrient requirements and utilization throughout the life cycle in performance, disease prevention, and health promotion; dietary assessment and intervention; evidence-based decision making. Prerequisite: CHM 162 or equivalent; BIO 230 and 232

FCS 304 - Sports and Exercise Nutrition (3 hours)
Design of approximate diets for exercise and sports to enhance utilization and maximize performance. An integrative, case study approach. Prerequisite: FCS 202, FCS 301 or FCS 303; junior standing.

FCS 305 - Experimental Foods (1 hour)
Scientific principles of food composition, preparation, and preservation. Prerequisite: FCS 103 or 104, FCS 171 or ANSI-CFP accredited Food Protection Manager Certification, and FCS 202.

FCS 307 - Life Cycle Nutrition (3 hours)
In-depth investigation of the nutritional and educational requirements throughout the life cycle using an interactive approach. Critical thinking and problem-solving skills are enhanced through discussion, reflection, and a cross-cultural service-learning project at a community agency. Nutritional interviewing and counseling skills will be developed through interactive role play. Prerequisite: FCS 303 and 310. Corequisite: FCS 311

FCS 309 - Investigation of Food Topics (3 hours)
Core Curr. WI
Group and individual investigation of and experimentation with scientific principles of food and research. Prerequisite: FCS 104.

FCS 310 - Community Program Planning (3 hours)
Core Curr. WI
Assessing and prioritizing community health needs, principles of program planning including use of comprehensive planning models, development of goals and objectives, incorporating health behavior theory, and gaining community support. Prerequisite: Junior standing and FCS major; or instructor consent

FCS 311 - Evaluation and Research Methods (3 hours)
Core Curr. EL
Methods of monitoring, evaluating, and assessing impact of health education programs, emphasis on selecting valid and reliable measures, use of statistics, and communicating outcomes to stakeholders. Prerequisite: FCS 310 and MTH 111; or consent of instructor

FCS 320 - Public Health Intervention Strategies (2 hours)
Methods including health communication, education, policy and advocacy, environmental change, and community services to promote and protect health. Prerequisite: FCS 203; or instructor consent

FCS 330 - Fashion Merchandising (3 hours)
Merchandising: organization, operation, and interrelationship of major facets of textile and clothing industry. Prerequisite: FCS 131

FCS 331 - Fashion Merchandising Laboratory (1 hour)
Experimental work related to fashion merchandising. Prerequisite: FCS 131; concurrent enrollment in FCS 330.

FCS 333 - Apparel Product Development and Quality Assurance (3 hours)
Examines the processes of apparel product development and quality assurance. Emphasis is placed on apparel design elements in relation to appearance, performance, quality, and cost. Prerequisite: FCS 233

FCS 334 - Visual Merchandising (1 hour)
The investigation and application of various areas and methods of merchandise presentation to maximize the salability of merchandise. Prerequisite: FCS 131 or consent of instructor

FCS 335 - Survey of Fashion Designers (3 hours)
A cultural and historical study of fashion and fashion designers from the mid-nineteenth century to the present. Prerequisite: Junior standing or consent of instructor

FCS 336 - History of Fashion (3 hours)
Survey of dress history from antiquity through the mid-nineteenth century; examines broad changes in Western dress and connections to culture, society, and technology.

FCS 337 - Clothing and Human Behavior (3 hours)
Interdisciplinary study of cultural, social, psychological, economic, and aesthetic relationship of clothing to today's society.

FCS 340 - Parent Education (3 hours)
Core Curr. WI
Examines how parents teach, guide, and influence children/adolescents across the lifespan. Principles of family life education with an emphasis on parent education programs. Prerequisite: FCS 100 or consent of instructor

FCS 341 - Human Development Through the Lifespan (3 hours)
Physical, cognitive, emotional and social growth and development throughout the human lifespan. Not open to students with credit in PSY 303 or PSY 350. Prerequisite:

FCS 342 - Child Development Laboratory (3 hours)
Practical experience working with 3 year olds. Prerequisite: FCS 341 or PSY 304 or ETE 225 or equivalent.

FCS 346 - FCS Resource Management (3 hours)
Application of resource management concepts within a service learning project. Students perform needs assessment, program design, and evaluation relying on basic research methods. Prerequisite: FCS 100 and FCS major; or consent of instructor.

FCS 357 - Housing and Interior Design Concepts (3 hours)
Basic concepts of housing and interior design; emphasis on historic periods and their relationship to contemporary housing and furnishings.

FCS 370 - Hospitality Management Accounting (3 hours)
Hospitality Management Accounting introduces participants to the concepts of accounting, controls and reporting in the hospitality industry. Hospitality Management Accounting focuses on accounting information that is used in managing hospitality operations, specifically forecasting, budgeting, management reports and understanding P&L statements. These concepts will be applied to actual business situations and presented and discussed using problems, case studies and project reports and presentations. Prerequisite: ATG 101 or ATG 157

FCS 371 - Convention & Meeting Planning (3 hours)
The roles and responsibilities of professional meeting planners are examined. Planning or hosting a convention or meeting for a corporation, association, or special group.

FCS 372 - Hospitality Law (3 hours)
Core Curr. WI
An overview of the legal and ethical issues related to the operation of facilities, particularly those with sustainable goals. Prerequisite: FCS 272 and MTG 315.

FCS 375 - Hospitality Practicum I (3 hours)
Core Curr. EL
Exploration of the hospitality industry by active participation in the hospitality and profession. This includes a minimum of 320 hours of approved practice. Prerequisite: FCS 170 and FCS 272.

FCS 376 - Professional Development Seminar (1 hour)
Discussion-based exploration of employee empowerment, leadership in the workplace, and quality measurement in FCS organizations. Prerequisite: FCS major and junior standing; or consent of instructor

FCS 401 - Readings in Family and Consumer Sciences (1-3 hours)
Individual readings in specialized areas of family and consumer sciences for qualified students, under faculty supervision. Prerequisite: consent of department chair.

FCS 402 - Problems in Family and Consumer Sciences (1-3 hours)
Independent study in family and consumer sciences for qualified students, under faculty supervision. Prerequisite: consent of department chair.

FCS 403 - Supervised Research (1-3 hours)
Independent student research in family and consumer sciences, under faculty supervision. May be repeated for a maximum of 6 hours. Satisfactory/Unsatisfactory. Prerequisite: FCS major, junior standing, and consent of department chair.

FCS 405 - Food Service Systems (4 hours)
Exploration of food service systems concepts, organization of food service operations, menu planning, food production and procurement, quantitative evaluations of food service operations, and laboratory experiences. Prerequisite: FCS 103 or 104; FCS 171 or ANSI-CFP accredited Food Protection Manager Certification

FCS 407 - Nutrition Assessment (3 hours)
Assessment of nutritional status by dietary, anthropometric, biochemical, clinical, and physical methods; interpretation of nutritional indicators of health; documentation, including nutrition care process; evidence-based practice guidelines. Prerequisite: FCS 303, BIO 230, BIO 232, FCS 410. Corequisite: FCS 411.

FCS 408 - Management in Food Service (4 hours)
Application of theories, principles, and functions of management to a food service system operation. Emphasis on qualitative and quantitative evaluation of operational, financial, sales, inventory, and procurement data. Prerequisite: FCS 405

FCS 410 - Advanced Nutrition (3 hours)
Impact of food, nutrition, and lifestyle choices on performances, disease prevention, and health; biochemistry of energy and nutrient utilization in relation to human biological functions; interpretation of literature; current information technologies. Prerequisite: BIO 232; CHM 116 or CHM 162; Grade of B or better in FCS 202 or FCS 303

FCS 411 - Medical Nutrition Therapy I (3 hours)
Biochemical and physiological principles underlying dietary modification in the prevention and treatment of various conditions; diet design; nutrigenomics; pharmaceuticals; complementary and integrative therapies; emphasis on applications and case studies to foster critical thinking and problem-solving. Prerequisite: Grade of C or better in FCS 410.

FCS 412 - Medical Nutrition Therapy II (3 hours)
Biochemical and pathophysiological rationale, therapeutic dietary modifications for various disease conditions; nutrition support in malnutrition and hypermetabolic conditions; emphasis on evidence-based practice applications and case studies to foster critical thinking and problem-solving. Prerequisite: Grade of C or better in FCS 411

FCS 420 - Public Health Policy (2 hours)
Core Curr. WI
Analysis of policies including laws, regulations, and decisions by government and other organizations influencing public health. Prerequisite: FCS 220 and 320; or instructor consent

FCS 421 - Public Health Education Seminar (1 hour)
Exploration of selected contemporary issues within the public health profession. Prerequisite: Senior standing and Public Health Education major; or instructor consent

FCS 433 - Issues and Trends in Apparel and Textiles (3 hours)
Topics of special interest which may vary each time course is offered. Topic stated in current Schedule of Classes. Course may be repeated for a maximum of 6 hours credit. Prerequisite: FCS 130 or 233 or consent of instructor.

FCS 438 - Global Issues in Textiles and Apparel (3 hours)
Evaluation of key issues facing textile and apparel business in global markets including economic, political, and professional implications; theoretical foundation of global sourcing. Prerequisite: Junior Standing

FCS 440 - Family Relations (3 hours)
Emphasis on man-woman relationship, marriage, and family interactions and reactions.

FCS 442 - Foundations of FCS (3 hours)
Review of theoretical, philosophical, ethical, and historical foundations of FCS; includes analysis, critique, and discussion of FCS literature. Emphasizes the integrative and applied nature of the discipline. Prerequisite: FCS major and junior standing; or consent of instructor

FCS 460 - Practicum in Family & Consumer Sciences (3 hours)
Integration of family and consumer sciences theory with applications in the workplace. Prerequisite: Family and consumer sciences major or consent of department chair.

FCS 461 - Practicum in Dietetics (3 hours)
Exploration of the dietetics profession, legislative aspects, and impact of public policy on dietetics practice; current reimbursement issues; portfolios, with selected practicum experience within a nutrition and/or dietetics-related workplace. Prerequisite: Senior standing; FCSD major.

FCS 462 - Public Health Education Practicum I (3 hours)
Field-oriented, supervised learning activities outside the college classroom, including a preplanned assessment of the experience. Course registration for the experience is required and a postevaluation with the instructor will be conducted. Prerequisite: Senior standing and public health education major; or consent of instructor

FCS 463 - Public Health Education Practicum II (1-6 hours)
Field-oriented, supervised learning activities outside the college classroom that including a preplanned assessment of the experience. Course registration for the experience is required and a postevaluation with the instructor will be conducted. Prerequisite: FCS 462 or consent of instructor

FCS 464 - Leadership in Public Health Education (3 hours)
Emphasis on leadership, management, and administration in public health settings. Prerequisite: FCS 462 or consent of instructor

FCS 470 - Special Topics in Hospitality Business (3 hours)
This special topics course may vary each time it is offered. The course name will appear in the class schedule. Prerequisite: FCS 272, FCS 370 or concurrent enrollment.

FCS 475 - Hospitality Practicum II (3 hours)
Core Curr. EL
Intensive active leadership responsibilities in the hospitality profession. This includes a minimum of 320 hours of approved practice. Prerequisite: Senior standing, FCS 375 or consent of department chair.

FCS 476 - Hospitality Seminar II (1 hour)
Study of leadership topics in the hospitality industry; students will also explore issues based on their personal interests and experiences to date. Prerequisite: Senior standing in HLP.

FCS 501 - Community Nutrition Intervention (3 hours)
This course aims to give students the skills to design and evaluate an evidence-based nutrition intervention program. Students will learn about behavior change theory, conducting a needs assessment, designing a program including intervention strategies, and evaluating a program's effectiveness. Prerequisite: Enrollment in MS in Nutrition and Dietetics Program or consent of instructor

FCS 502 - Foundations of Dietetic Practice (1 hour)
An orientation to the Master of Science in Nutrition and Dietetics program and an introduction to the profession of dietetics, as well as professional development for practice. Topics include the history of the profession, legal and ethical consideration, cultural humility, interdisciplinary healthcare teams, mentorship, and professional career development. Prerequisite: Enrollment in the MS program in Nutrition and Dietetics

FCS 505 - Food Development (1 hour)
Hands-on application of food science principles to modify foods to meet nutritional requirements. Prerequisite: FCS 305 or Enrollment in MS in Nutrition and Dietetics Program

FCS 507 - Nutrition Counseling and Assessment (3 hours)
This course will focus on motivational interviewing techniques. Nutritional assessment will be centered around the nutrition care process with an emphasis on nutrition focused physical examinations. Prerequisite: FCS 411 or FCS 511 or concurrent enrollment

FCS 508 - Advanced Food Service Management (3 hours)
Advanced application of theories, principles, and functions of management to a food service system operation. Emphasis on advanced qualitative and quantitative evaluation of food service systems operations. Prerequisite: Enrollment in MS Nutrition and Dietetics Program or consent of instructor

FCS 510 - Topics in Global Wellness (3 hours)
Designed to provide global cultural experiences that focus on nutrition and wellness. Emphasis is placed on the health and wellness systems of different cultures, including complementary and alternative medicine (CAM).

FCS 511 - Medical Nutrition Therapy I (3 hours)
Biochemical and physiological principles underlying dietary modification in the prevention and treatment of various conditions with an emphasis on integrated supervised experiential learning activities. Prerequisite: Admission into MS program in Nutrition and Dietetics

FCS 512 - Medical Nutrition Therapy II (3 hours)
Biochemical and pathophysiological rationale and therapeutic dietary modifications for various disease conditions with an emphasis on integrated supervised experiential learning activities. Prerequisite: B or better in FCS 511

FCS 513 - Cultural Influences in Food and Nutrition (3 hours)
This course explores the cultural influence of food and nutrition with particular attention to the impact that food patterns have on nutritional status and health. Prerequisite: Enrollment in MS Nutrition and Dietetics Program or consent of instructor

FCS 514 - Food Security and Food Systems (3 hours)
Core Curr. EL
Causes and consequences of food insecurity on the health and well-being of individuals and families, as well as the nutritional and political implications these may pose in the local, national and global food systems. Prerequisite: FCS 202 or 303 or enrollment in MS Nutrition and Dietetics Program

FCS 541 - Research Methods in Nutrition and Dietetics (3 hours)
Introduction to concepts, methods, and strategies for research in nutrition and dietetics. Topics include article database search, literature review, the nature of scientific research, research idea conceptualization, formulation of hypotheses and research questions, research proposals, and Institutional Review Board (IRB) requirements. Prerequisite: Enrollment in the MS in Nutrition and Dietetics program or consent of instructor.

FCS 585 - Topics in Family & Consumer Sciences (1-6 hours)
Topics of special interest which may vary each time course is offered. Topic stated in current Schedule of Classes. Prerequisite: senior or graduate standing, and consent of instructor.

FCS 586 - Directed Studies in Family and Consumer Sciences (1-6 hours)
Directed studies in family and consumer sciences through selected readings and written assignments. May be repeated up to a total of 6 credit hours. Prerequisite: graduate standing in FCS; consent of instructor.

FCS 604 - Seminar (1 hour)
Design and conduct a nutrition/wellness themed-research project. May be repeated for a maximum of three semester hours. Prerequisite: Enrollment into DI-MS program or consent of program director

FCS 606 - Nutrition and Wellness (3 hours)
Investigates nutrition principles related to health and wellness throughout diverse groups and community settings. Special emphasis is placed on application of nutritional information to solve problems through critical thinking. Prerequisite: Enrollment into DI-MS program or consent of program director.

FCS 607 - Clinical Dietetics (3 hours)
Designed to provide students with an in-depth review of energy requirements and nutrient metabolism in health and disease; to explore clinical applications and evidence-based practice in various disorders; to apply critical thinking to solve case studies; and to become familiar with current research through literature reviews, group discussions and presentations. Prerequisite: admission to the Dietetics Internship Certificate program.

FCS 609 - Advanced Medical Nutrition Therapy (3 hours)
Designed to equip students with increased understanding of the role of nutrition in various clinical conditions. Students explore clinical applications and evidence-based practice in various disorders. Prerequisite: Enrollment in the DI-MS program or consent of program director

FCS 616 - Applications in Wellness (3 hours)
Designed as a capstone course for the MS-DI program, including preparation for the RD exam and professional portfolio. Hands-on application of nutrition and wellness knowledge and skills is emphasized. Prerequisite: Enrollment in DI-MS program or consent of program director; FCS 606

FCS 640 - Research Methods in FCS (3 hours)
Research Methods in FCS. Concepts, methods, and strategies for research in the social and behavioral sciences. Topics include the nature of scientific research, measurement, types of research, validity of research designs, methods of data collection, and strategies for data analysis. Coding, entry, and manipulation of quantitative data including use of SPSS and its syntax will be addressed. Prerequisite: admission to the Dietetics Internship Certificate program.

FCS 642 - Research Methods in Nutrition Wellness II (3 hours)
Advanced concepts, methods, and strategies for research in nutrition and dietetics. Topics include measurement, survey design, types of research, validity of research designs, methods of data collection, and strategies for data analysis and reporting. Collecting, coding, entry, and manipulation of simple qualitative and quantitative data, and the use of SPSS will be addressed. Prerequisite: Enrollment in DI-MS program or consent of program director; FCS 641

FCS 646 - Statistical Methods in Nutrition Wellness (3 hours)
Exploration of statistical concepts and methods in Nutrition Wellness, from descriptive to multivariate statistics, through entering, coding, and analyzing quantitative data in SPSS, and qualitative data in MS Excel. Prerequisite: Enrollment in DI-MS program or consent of program director.

FCS 688 - Research in Dietetics (0-1 hours)
Designed as a continuation of FCS 640, Research Methods in FCS, individually supervised by a faculty member in FCS. One credit hour. Students will continue to develop the research project and complete and present it. Prerequisite: FCS 640

FCS 695 - Supervised Experiential Learning in Food Service Management (2 hours)
In this course, students will work directly with approved preceptors in the food service setting for a minimum of 200 hours. Prerequisite: B or better in FCS 508

FCS 696 - Supervised Experiential Learning in Community Dietetics (2 hours)
In this course, students will work directly with approved preceptors in the community setting for a minimum of 200 hours. Prerequisite: B or better in FCS 501

FCS 697 - Supervised Experiential Learning in Clinical Dietetics (3 hours)
In this course, students will work directly with approved preceptors in the clinical setting for a minimum of 300 hours. Prerequisite: B or better in FCS 507, B or better in FCS 511, B or better in FCS 512

FCS 698 - Supervised Practice (0-16 hours)
Accreditation standards require that students enrolled in dietetic internship programs receive at least 1200 hours of supervised practice. Students will work directly with approved preceptors in clinical, community, food service, and wellness settings. The dietetic internship director will be responsible for aligning appropriate accreditation competencies to the supervised practice experiences. Satisfactory/Unsatisfactory. Prerequisite: Enrollment in the DI-MS program

FCS 699 - Thesis Research (0-6 hours)
Design and conduct a nutrition/wellness themed-research project. May be repeated for a maximum of six semester hours. Prerequisite: Enrollment in the DI-MS program or consent of program director; FCS 641

This is the official catalog for the 2021-2022 academic year. This catalog serves as a contract between a student and Bradley University. Should changes in a program of study become necessary prior to the next academic year every effort will be made to keep students advised of any such changes via the Dean of the College or Chair of the Department concerned, the Registrar's Office, u.Achieve degree audit system, and the Schedule of Classes. It is the responsibility of each student to be aware of the current program and graduation requirements for particular degree programs.