Course Descriptions
Following are descriptions of courses offered through the Division as they are listed in the Delta State University Bulletin.
Clothing, Textiles, and Fashion Merchandising
Food and Nutrition
Family Relations and Child Development
General
CLOTHING, TEXTILES, AND FASHION MERCHANDISING
FCS 105. CLOTHING CONSTRUCTION. Construction of garments using basic sewing techniques. Selection of fabrics, colors, and designs for the individual. Lecture 1 hour, laboratory 4 hours. 3
FCS 244. DRESS AND IDENTITY. Development of effective personal image. Maximize personal appearance, taking into consideration personality, body type and fit. Social psychology of clothing. Computerized figure and wardrobe analysis. 3
FCS 245. FASHION SHOW PRODUCTION. Fashion show production with emphasis on show theme development, stage and commentary presentation; also fashion modeling techniques including posture, walking, figure control, make-up and wardrobe coordination. 3
FCS 246. THE FASHION INDUSTRY. Organization of the fashion business; current trends in fashion, fashion acceptance and change. 3
FCS 302. FLAT PATTERN DESIGN. Principles of pattern making and fitting. Construction of original design using flat pattern methods. Prerequisite: FCS 105 or consent of instructor. Lecture 1 hour, laboratory 4 hours. 3
FCS 310. TEXTILES. Scientific and consumer oriented study of the production, properties, and performance of textile fibers, yarns, fabrication and finishes; government role in textile legislation. Lecture 2 hours, laboratory 2 hours. 3
FCS 311. APPAREL ANALYSIS. Factors affecting consumer satisfaction, motivation, and behavior in the area of ready-to-wear apparel. Evaluation of apparel, including performance, quality/cost factors, organization of apparel manufacturing. 3
FCS 314. INTERIOR ENVIRONMENTAL DESIGN. Individual and design factors influencing selection, arrangement, and combination of furnishings. Field Trips. Lecture 2 hours, laboratory 2 hours. 3
FCS 320. HISTORIC COSTUME. Costume from ancient to modern times with emphasis on historic and socio-economic influence. 3
FCS 389. FASHION STUDY TOUR-NEW YORK. Professional visit to apparel markets, retailers, manufacturers, and other professionals in the fashion industry. Pre- and post-seminar sessions in preparation for trips to
FCS 484. FASHION PROMOTION. Principles and techniques of effective visual presentation, advertising, and publicity in merchandising of apparel and related items; application of procedures used in planning, evaluating and directing effective sales promotion activities; field trips. Lecture 2 hours, laboratory 2 hours. 3
FCS 485. FASHION MERCHANDISING. Fashion from social, economic, and merchandising viewpoints; fashion markets, organization, and structure of the fashion industry. Field Trips.3
FOOD AND NUTRITION
FCS 102. PRINCIPLES OF FOOD PREPARATION. Cultural, social, economic, and scientific aspects of food selection and preparation. Includes cooking techniques and equipment, sensory and nutritional evaluation. Lecture 1 hour, laboratory 4 hours. 3
FCS 202. MEAL MANAGEMENT. Application of principles of management in planning, buying , preparing, and serving appetizing and nutritious meals. Lecture 1 hour, laboratory 4 hours. Prerequisite: FCS 102. 3
FCS 306. EXPERIMENTAL FOODS. Experimental approach to study of physical and chemical properties of foods; recipe development, modification and evaluation; food safety and technology; biotechnology and sensory evaluation. Lecture 1 hour, laboratory 4 hours. Prerequisites: FCS 102, CHE 101, CHE 102. 3
FCS 312. MEALS FOR MODERN DAY LIVING. Food selection, preparation techniques, and meal management principles for simple and gourmet meals. Aesthetics of food and entertaining. Table etiquette for all occasions. Lecture 2 hours, laboratory 2 hours. 3
FCS 343. NUTRITION AND PHYSICAL FITNESS. Nutrition and exercise needs of the body to be nutritionally and physically fit. Food and fitness habits, food, nutrition, fitness misinformation, and weight control (team taught by family and consumer sciences and physical education.) 3
FCS 345. NUTRITION. Scientific approach to nutritional requirements of the body. Food selection to meet needs. Evaluation of source and educational materials. Field work as assigned. 3
FCS 350. INTRODUCTION TO THE COORDINATED PROGRAM. Students develop basic interviewing skills and counseling skills as they apply to nutrition counseling, knowledge of universal precautions in health care, principles of communication, nutrition screening, and cultural diversity. Students gain an understanding of the mission, philosophy, goals, standards, policies and procedures of the Coordinated Program as well as the role of the dietitian and the dietary departments in health care facilities. This course includes a self-instructional course in medical terminology. Prerequisite: Admission to the Coordinated Program in Dietetics. Lecture 2 hours, laboratory 2 hours. 3
FCS 351, MEDICAL TERMINOLOGY IN NUTRITION/DIETETICS. A study of medical and clinical terminology in relation to specific body systems and treatments. Prerequisites: FCS 345 or permission of instructor. 1
FCS 352. MEDICAL PHARMACOLOGY IN NUTRITION/DIETETICS. A study of medical and clinical pharmacology in relation to medical nutrition therapy. Prerequisites: FCS 345 or permission of instructor.1
FCS 355. COMMUNITY NUTRITION. A study in assessing community nutrition program needs, program planning, program implementation, and evaluation . Course content focuses on national, state, and local community nutrition education programs designed to meet food, nutrition, and health needs of vulnerable groups in health clinics, wellness centers, schools, government institutions, voluntary agencies, mass media, etc. Lecture 2 hours, laboratory 2 hours. Prerequisite: FCS 345. 3.
FCS 360. QUANTITY FOOD PROCUREMENT AND PRODUCTION. The study of the principles of quantity food planning, preparation, storage, and service, and the principles of menu planning, purchasing and cost control for procuring food and non-food supplies in quantity from an institutional perspective; the use and selection of institutional equipment and food; sanitation and safety of the food service operation. Lecture 2 hours, laboratory 2 hours. Prerequisite: FCS 102, MGT 300. 3
FCS 444. CHILD NUTRITION. Application of scientific principles and current research in nutrition to growth and health from conception through adolescence, with emphasis on preschool period. 3
FCS 446. NUTRITION EDUCATION. Principles, objectives, methods, and materials for school and community nutrition education. Prerequisite: Previous course work in nutrition or consent of the instructor. 3
FCS 460. MANAGEMENT IN NUTRITION AND DIETETICS . Managerial processes of planning, organizing, directing, and controlling resources and technical operations involved in meeting the organization objectives and goals of a food service operation. Emphasis on personnel and financial management, problem solving, decision making, and systems analysis. Includes the theory, principles and concepts of management and work area and equipment layout. Lecture 2 hours, laboratory 2 hours. Prerequisite: ACC 220, MGT 300. 3
FCS 462. NUTRITION THROUGH THE LIFE CYCLE. Study of the physiological, biochemical, sociological, and developmental factors that affect nutrient requirements and recommendations at various stages of the life cycle. Maternal nutrition and fetal development; lactation; nutritional needs and dietary patterns from infancy through old age, including nutrition assessment. Lecture 2 hours, laboratory 2 hours. Prerequisite: FCS 345. 3
FCS 465. MEDICAL NUTRITION THERAPY l. Advances knowledge of the principles or nutrition in disease and focuses on the integration and interpretation of nutritional assessment data for nutritional care planning, implementation, and evaluation. Included: an in-depth study of pathophysiology and medical management of specific disease state; their impact on the nutritional status and nutritional care needs of patients/clients; and the current research, standards of care, methods and management techniques used in providing nutritional care. Lecture 4 hours, Laboratory 2 hours. Prerequisite: FCS 345, FCS 350, CHE 440, BIO 231. 5
FCS 466. MEDICAL NUTRITION THERAPY ll. Advances knowledge and application of the principles of nutritional management of disease. Includes nutrition assesment, care planning, designing modified diets for specific disease states, based on current research and standards of care. Prerequisites: a minimum of 6 additional hours of nutrition and/or food systems management course work. 3-6.
FCS 468. NUTRITION RESEARCH. Integrates an understanding and application of research methods with emphasis on outcome-oriented research. The course requires evaluation of current research and requires students to build on knowledge gained from other courses and apply it to research and evaluation. Lecture 2-6 hours. Prerequisites: ENG 303 or OAD 203, FCS 345, a minimum of 6 additional hours of nutrition and/or food systems management course work. 2-6.
FCS 477. SUPERVISED
FCS 478. SUPERVISED PRACTICE II. (Food Systems and Healthcare Management Emphasis). A supervised practice course providing practical learning experience in food systems management in health-care setting, community food programs, and university food service service setting. students observe, analyze and practice. Students interact with personnel to gain an understanding of the purpose and structure of different supervised practice agencies. The theoretical basis for practice has been provided in courses throughout the sophomore and junior years. Supervised practice 20 hours (300 practice hours). Prerequisite: FCS 350, FCS 422, FCS 460, FCS 462, FCS 477. 5
FCS 479. SUPERVISED PRACTICE III. (Medical Nutrition Therapy). An intensive integrated study and application of advanced nutrition and diet therapy theories and principles. Formulation, implementation, and evaluation of nutritional care plans for individuals requiring modified diets for disease intervention. Structured to apply basic knowledge and skills attained in the didactic setting with practicum experience in a hospital setting with emphasis on skill development including nutrition support, management of nutrition services, Continuous Quality Improvement activities, outcome-oriented research, and marketing nutrition services in the clinical and community settings. Students interact with personnel to gain an understanding of the purpose and structure of different supervised practice agencies. Supervised Practice 24 hours (360 practice hours). Prerequisite: FCS 350, FCS 422, FCS 460, FCS 462, FCS 465, FCS 477. 6
FAMILY RELATIONS AND CHILD DEVELOPMENT
FCS 270. INDIVIDUAL AND FAMILY DEVELOPMENT. A life span developmental approach to individual and family development, dynamics, and relationships. Emphasis on the role individuals play in their own development, including factors which influence behavior and well-being throughout the life span. Emphasizes both family and larger social environment in which individuals live. 3
FCS 325. MARRIAGE, FAMILY LIVING, AND SEX EDUCATION. Family life cycle, from selection of mate through aging, with emphasis on factors that contribute to satisfying individual and family life. 3
FCS 326. CHILD DEVELOPMENT. Growth and development of the child, from conception through adolescence; emphasis on principles, theories, and characteristics of normal child development. Brief introduction to procedures appropriate for preschool. Laboratory consists of directed observation and participation with preschool-aged children. Lecture 2 hours, laboratory 2 hours. 3
FCS 328. EDUCATION FOR PARENTHOOD. Issues and decision-making in parenthood and child care emphasizing parental responsibility. Limited field experience. 3
FCS 330. INFANT DEVELOPMENT. The infant and his environment from conception to 24 months of age. The development and application of infant-toddler child care programs. Lecture 2 hours, laboratory 2 hours. Prerequisite: FCS 326 or consent of instructor. 3
FCS 377. METHODS AND MATERIALS FOR PRESCHOOL PROGRAMS. Study of appropriate methods for preschool programs. Design and application of creative experiences for preschool using various media. Includes art, music, dance, movement, dramatic play, language arts, math, science, and social studies. Lecture 2 hours, laboratory 2 hours. Prerequisite: FCS 326. 3
FCS 378. PRINCIPLES AND PROCEDURES FOR PRESCHOOL PROGRAMS. Study of appropriate curriculum structure and classroom management techniques necessary to plan and implement programs for children under 5. Lecture 1 hour, laboratory 4 hours. Prerequisite: FCS 326, FCS 377. 3
FCS 476. PRACTICUM IN CHILD DEVELOPMENT ADMINISTRATION. Practical experience in administration of programs for children under 6 years of age, including program design and implementation, financial management, staff relations and development, discipline, and parent involvement. Prerequisites: FCS 330, FCS 378. Lecture 1 hour, laboratory 4 hours. 3
FCS 150. CONCEPTS OF THE FAMILY SYSTEM I. Depiction of the family as a system and the integration of life span/human development and family resource management within this system. 3
FCS 151. CONCEPTS OF THE FAMILY SYSTEM II. Continued focus on the family system with the integration of the additional components of nutrition, design, and apparel within this system. Prerequisite: FCS 150. 3
FCS 215. PERSONAL FINANCE. Principals of personal financial management. Emphasis on personal financial goal setting, budgeting, analysis of financial statements, record keeping, and financial decisions. Introduction to computer software packages for use in personal financial management. 3
FCS 340. CONSUMERS IN THE MARKETPLACE. Dynamics of consumer markets; identification and measurement of market segments. Sales strategies related to market segmentation and external economic conditions. 3
FCS 370. INDIVIDUAL AND FAMILY RESOURCE MANAGEMENT. Value and resource identification and assessment; management theory and application in the family system through human, economic, and environmental resources; laboratory application of concepts. Prerequisites: FCS 150 and 151, 205, 215 or permission of instructor. Lecture 3 hours, laboratory 3 hours. 4
FCS 380. INDEPENDENT STUDY OF FAMILY AND CONSUMER SCIENCES. Special problems to meet needs and interests of students of junior and senior standing. Prerequisite: Permission of instructor. 1-6
FCS 422. METHODS AND MATERIALS IN VISUAL PRESENTATION. Instruction and practice in planning objectives for demonstrations. reading user manuals and evaluating equipment; and making visual presentations. Use of small household equipment and audiovisual materials for demonstrations. Lecture 2 hours, laboratory 2 hours. Prerequisites: SPE 101 or consent of instructor. 3
FCS 447. PROFESSIONAL DEVELOPMENT. Preparation for the professional
job search. Emphasizes goal setting, resume preparation, interviewing, business etiquette, dressing for success, and letter-writing skills needed by college seniors. Prerequisite: Senior standing. 3
FCS 488. INTERNSHIP IN (Area of Family and Consumer Sciences). Supervised professional experience in the selected area. Prerequisite. Meet specified criteria. 3 or 6.
FCS 492. SPECIAL TOPICS IN FAMILY AND CONSUMER SCIENCES. Current developments in Family and Consumer Sciences. 1-6
FCS 494. PHILOSOPHY AND ISSUES. History and development of ecological perspective of family and consumer sciences and current issues facing the profession. Prerequisites: FCS 150 and 151. 1
For more information contact the Division of Family and Consumer Sciences:
Phone: 662-846-4315
Maintained by: Cameron McMillen