|
Health
and Consumer Sciences | Fashion
Design and Retailing | Food and Nutrition
Chair: Patricia Luoto
Professors: Marilyn Abernethy, *Judith
Flynn, Arlene
Handschuch, Patricia Luoto,
Suzanne Neubauer,
Janet Schwartz, Rebecca Taylor
Associate Professors: Martha Fletcher, Irene
Foster, Susan Massad
Assistant Professors: Jessica Hodge
Instructor: Teresa Muskopf
*Sabbatical: Fall 2003
Departmental majors include Consumer and Family Studies,
Fashion Design and Retailing,
and Food and Nutrition. Successful completion of college and departmental requirements
leads to the Bachelor of Science. Programs prepare the student for positions
in human services, consumer information, journalism, secondary teaching, county
extension programs, fashion or interiors merchandising, clothing design, fabric
design, fashion promotion, dietetics, community nutrition, and other food and
nutrition specializations.
The General Education Requirement
Students in all majors must satisfy a general education requirement consisting
of twelve (12) courses (see page 34 of the College catalog).
HEALTH AND CONSUMER SCIENCES
The Health and Consumer Sciences major prepares the student with a strong foundation
in four bases of study in the Consumer Sciences: family studies,
consumer studies, natural sciences and the humanities. The Teacher Preparation
concentration is designed to meet the State licensure requirements for the
Initial license for teachers. The Consumer and Community Services
concentration prepares students for careers in consumer affairs, human services
and/or business communications depending upon the emphasis selected by the student.
Departmental Requirements for Major
TEACHER PREPARATION IN HEALTH/FAMILY AND CONSUMER
SCIENCES (CFT)*
*Pending State review
Department Core Course:
34.210
Consumer Economics
Concentration Requirements:
34.105
Personal and Community Health
34.161 Principles of Food
34.205 Nutrition Science and
Applications
34.270 Human Sexuality Education
34.271 Nutrition for Sport and
Exercise
34.312 Family and Interpersonal
Development
34.356 Development and Education of
Young Children
34.422 Family Financial Decision
Making
23.101 Biological Concepts (Gen. Ed.
Goal 7)
23.333 Principles of Human
Physiology
33.103 General Chemistry or
33.107 Principles of Chemistry
(Gen. Ed. Goal 6)
33.201 Organic Chemistry
42.200 Psychology of Development
(Gen. Ed. Goal 9)
84.420 Drug Addiction
14.200 Education in American Society
with Field Study I
14.317 Professional Preparation
and Field Study II: Methods, Special Education, and Technology for Health/Family
and Consumer Sciences All Levels (two course credits)
14.417 Student Teaching Practicum
and Seminar I: Health/Family and Consumer Sciences All Levels (two course credits)
14.418 Student Teaching Practicum
and Seminar II: Health/Family and Consumer Sciences All Levels (two course credits)
Standard First Aid and CPR: Must be taken via
the Red Cross (course will be available on campus)
Suggested Electives:
12.101
Principles of Macroeconomics (Gen. Ed. Goal 10)
42.212 Adolescent Psychology
(Gen. Ed. Goals 9 and 12)
42.322 Abnormal Psychology
CONSUMER AND COMMUNITY SERVICES CONCENTRATION (CFP)
Departmental Core Course:
34.210
Consumer Economics
Concentration Requirements:
34.105 Personal and Community Health
34.111 Human Development
34.161
Principles of Food
34.205 Nutrition Science and
Applications
34.312 Family and Interpersonal
Development
34.322 Consumer Housing
34.422 Family Financial Decision
Making
34.492 Internship in Family and
Consumer Sciences (two course credits)
33.101 General Chemistry or
33.130 Science - Environment and Health
23.101 Biological Concepts or
23.142 Introduction to Human
Biology
14.314 Professional Preparation
71.107 Effective Speaking
A Minor in one of the following areas is required for this concentration:
Business, Communication Arts, Informational Technology, Professional Writing,
Psychology, Sociology, or Spanish. Students should work closely with their
advisor in choosing courses for their minors that will enhance their
professional background.
Selected Electives:
12.272 Management Principles
21.286 Professional Writing
21.471 Business Writing
21.472 Technical Writing
34.141 Fashion: Designer to Consumer
34.262 Food, Culture, and Society
34.270 Human Sexuality Education
42.224 Social Psychology
42.231 Psychology of Adulthood and
Aging
42.305 Human Relations
52.130 Social Problems
52.245 Race and Ethnic Relations
12.280 Applied Organizational Theory and Management
71.275 Introduction to Public Relations
71.105 Foundations of Communications
71.250 Media/Society/Self
52.280 Social Gerontology
61.131 Elementary Spanish I
or 61.141 Elementary Portuguese
61.132 Elementary Spanish II or 61.262 Elementary Portuguese II
84.420 Drug Addiction
MINOR IN CONSUMER AND FAMILY STUDIES (5 courses)
34.111 Human Development
34.210 Consumer Economics
Choose three (3) courses from the following:
34.262 Personal and Community Health
34.141 Fashion: Designer to Consumer
34.205 Nutrition Science and Applications
34.270 Human Sexuality Education
34.312 Family and Interpersonal
Development
34.422 Family Financial Decision-making
Fashion
Design and Retailing
Departmental Requirements for Major:
Departmental core course:
34.210
Consumer Economics
Major requirements:
34.140 Principles of Construction
34.141 Fashion: Designer to Consumer
34.153 Consumer Textiles
34.243 Apparel Development and Evaluation
34.245 Psychological and Sociological
Aspects of Clothing and Textiles
34.251 Fashion Merchandising: Theory
and Distribution
34.344 World Market: Textiles to
Retailing
34.347 History of Textiles or
34.336 History of Costume
Fashion Design and Retailing Majors must
choose one of the following concentrations: APPAREL DESIGN or MERCHANDISING.
APPAREL DESIGN CONCENTRATION (CTD)
Concentration requirements:
34.091 Apparel Design Portfolio
(no credit)
34.445 Flat Pattern Design
34.459 Draping
34.355 Fabric Structure and Design
34.447 Apparel Industry Methods
34.449 Functional Clothing Design
11.211 Drawing I or
11.110
Introduction to Drawing
11.301 Color Theory
11.357 Fashion Illustration
Electives (choose a minimum of two):
34.___ Additional Fashion Design and
Retailing required course
34.253 Cultural Dress
34.354 Advanced Textiles
34.452 Fashion Promotion
34.455 Case Studies in Fashion
34.464 Fashion Merchandising: Planning,
Policies, and Implementation
34.493 Independent Study in Clothing
and Textiles
34.495 Internship in Clothing and
Textiles
11.202 Two-Dimensional Design
11.250 Watercolor
11.___ An art history course
21.286 Professional Writing
MERCHANDISING CONCENTRATION (CTM)
Concentration requirements:
34.003 Field Study in Merchandising
(no credit)
34.452 Fashion Promotion
34.464 Fashion Merchandising: Planning,
Policies, and Implementation
34.490 Internship in Merchandising
(Credit - two courses)
43.117 Introduction to Statistics
or 43.200 Precalculus
Electives (restricted - choose a minimum of three):
34.278 History of Furniture
34.445 Flat Pattern Design or
34.459 Draping
34.354 Advanced Textiles
34.355 Fabric Structure and Design
34.455 Case Studies in Fashion
Electives (general - choose a minimum of two):
34.___ Additional Fashion Design and
Retailing required course
34.___ Additional restricted elective
34.253 Cultural Dress
34.332 Consumer Housing
34.449 Functional Clothing Design
11.301 Color Theory
11.357 Fashion Illustration
12.215 Legal Environment of Business
12.220 Introduction to Financial
Accounting
12.221 Introduction to Managerial
Accounting
12.271 Marketing Principles
12.272 Management Principles
21.286 Professional Writing
42.277 Psychology of Work Behavior
42.305 Human Relations
52.340 Sociology of Work-Occupations
and Professions
52.342 Sociology of Organizations
MINOR IN APPAREL
DESIGN (5 courses)
Required courses:
34.140
Principles of Construction
34.153 Consumer Textiles
Choose three (3)
courses from the following:
34.243 Apparel
Development and Evaluation
34.336 History of Costume or
34.253 Cultural Dress
34.262 Draping*
34.355 Fabric Structure and
Design*
34.445 Flat Pattern Design*
34.447 Apparel Industry Methods*
34.449 Functional Clothing
Design*
* Course has prerequisite
MINOR IN MUSEUM STUDIES (7 courses) (see page 31
of College catalog)
FOOD AND NUTRITION
The Food and Nutrition majors follow one of three concentrations: Nutrition
and Dietetics, the Coordinated Program in Dietetics, or Applied Nutrition. The
Nutrition and Dietetics and Coordinated Program in Dietetics meet the standards
of the American Dietetic Association for the Didactic Program in Dietetics and
also meet requirements for the Biology minor.
The Applied Nutrition concentration does not meet the Didactic Program in Dietetics
requirements and is not intended for students planning to become Registered
Dietitians. A minor is required for this concentration.
NUTRITION AND DIETETICS CONCENTRATION (FND)
The Dietetics concentration meets the requirements of the Didactic Program
in Dietetics (DPD). Students in this concentration who wish to pursue eligibility
for the Registration Examination for dietitians must apply for admission to
a post- baccalaureate ADA-accredited supervised practice program. Students should
contact the DPD advisor for assistance with the application process.
Goal: To prepare students to assume entry-level positions in settings
where applied nutrition and/or foodservice management services are provided;
to meet academic requirements for membership in the American Dietetic Association.
Departmental Core Course
34.210
Consumer Economics
Concentration Requirements:
34.205 Nutrition Science and Applications
34.262 Food, Culture and Society
34.264 Experimental Study of Food
34.374 Human Nutrition Science
34.381 Introduction to Nutrition
Practice
34.384 Foodservice Systems
34.478 Community Nutrition
34.479 Computer Applications in Nutrition
34.482 Management of Food and Nutrition Services
34.483 Medical Nutrition Therapy
23.101 Biological Concepts
23.307 Principles of Microbiology
23.272 Human Physiology and Anatomy
I
23.273 Human Physiology and Anatomy
II
33.107 Principles of Chemistry
33.108 Principles of Chemistry and
Quantitative Analysis
33.207 Organic Chemistry I
33.301 Biochemistry
34.111 Human Development or
42.101 General Psychology
Suggested Electives for Food and Nutrition Majors:
34.002 Orientation to Dietetics
(required for CPD)
34.271 Nutrition for
Sports and Exercise
34.422 Family Financial Decision
Making
34.440 Geriatric Nutrition
34.491 Independent Study in Food
and Nutrition
34.499 Food and Nutrition Internship: US Army Natick Research, Development and
Engineering Center (NRDEC)
12.220 Introduction to Financial
Accounting
21.225 Introduction to Journalism
21.286 Professional Writing
33.151 Principles of Food Science
42.271 Principles of Behavior Modification
42.286 Psychology of Women
42.305 Human Relations
43.208 Biostatistics
52.101 Principles of Sociology
52.245 Race and Ethnic Relations
52.280 Social Gerontology
52.325 Medical Sociology
71.105 Foundations of Communication
71.107 Effective Speaking
COORDINATED PROGRAM IN DIETETICS CONCENTRATION (FNP)
The Coordinated Program in Dietetics (CPD) includes both the academic requirements
and the supervised practice requirements which qualify students to take the
Registration Exam for dietitians upon graduation. Admission to the CPD is competitive.
Applications are accepted only in the spring semester. A minimum second semester
sophomore standing is required but applications are accepted from juniors and
seniors. Transfer students must be matriculated at the College before applying.
Goal: To prepare students for membership in the American Dietetic Association
and eligibility to take the Registration Exam for dietitians through a program
which incorporates both academic and supervised practice experiences in dietetics;
and to assume entry-level positions in settings where applied nutrition and/or
food service management services are provided.
Departmental Core Course:
34.210
Consumer Economics
Concentration Requirements:
34.002 Orientation to Dietetics
(no credit)
34.205 Nutrition Science and Applications
34.262 Food, Culture and Society
34.264 Experimental Study of Food
34.374 Human Nutrition Science
34.381 Introduction to Nutrition
Practice
34.384 Foodservice
Systems
34.478 Community Nutrition
34.482 Management of Food and
Nutrition Services
34.483 Medical Nutrition Therapy
34.485 Practicum in Foodservice
Systems
34.486 Experiences in Community
Nutrition
34.488 Seminar in Clinical Dietetics
34.489 Clinical Experience in Dietetics
(two course credits)
23.101 Biological Concepts
23.307 Principles of Microbiology
23.272 Human Physiology and Anatomy
I
23.273 Human Physiology and Anatomy
II
33.107 Principles of Chemistry
33.108 Principles of Chemistry and
Quantitative Analysis
33.207 Organic Chemistry I
33.301 Biochemistry
42.101 General Psychology
or
34.111 Human Development
NOTE: To be eligible to apply to CPD in the sophomore year, students
must take 23.272/273 Human Physiology
and Anatomy I and II in their sophomore year.
Suggested Electives: see list under Dietetics Concentration.
APPLIED NUTRITION CONCENTRATION (FNU)
This concentration is for students who do not plan to pursue requirements for
the Registration Exam for dietitians. Students take basic science courses in
chemistry and biology in addition to a core of food and nutrition courses that
provide a general background in nutrition and health, community nutrition, and
foodservice management. Students choose a minor that provides an area of specialization.
Departmental core course:
34.210 Consumer
Economics
Concentration requirements:
34.205 Nutrition Science and Applications
or
34.171 Human Nutrition
in the Life Cycle
34.262 Food, Culture and Society
34.271 Nutrition for Sports and Exercise
34.264 Experimental Study of Food
34.381 Introduction to Nutrition
Practice
34.478 Community Nutrition
34.479 Computer Applications in
Nutrition
34.384 Foodservice Systems
34.482 Management of Food and Nutrition Services
21.286 Professional Writing
23.142 Introduction to Human Biology
33.103 General Chemistry or
33.107 Principles of Chemistry
33.201 Organic Chemistry
42.101 General Psychology
A minor in one of the following areas is required for this concentration: business,
psychology, sociology, communication arts, or professional writing. Students
should work closely with their advisors in choosing courses for their minors
that will enhance their professional background.
MINOR IN NUTRITION (6 courses)
Students complete the following six (6) required courses:
23.273 Human Physiology and Anatomy
II
33.301 Biochemistry
34.205 Nutrition Science and Applications
34.374 Human Nutrition Science
34.478 Community Nutrition
34.483 Medical Nutrition Therapy
Students interested in completing additional coursework to meet the requirements
of the American Dietetic Association for a post-graduate dietetic internship
and eligibility to take the Registration Exam for Dietitians should contact
the Director of the Dietetics Program in the Food and Nutrition program.
Family and Consumer Sciences Courses Appropriate for General
Education (Gen.Ed.)
34.002 Orientation to Dietetics (No course credit)
A non-credit (200 hour minimum) work experience in dietetics approved by a Food and Nutrition faculty member. A written evaluation of the student's performance is required from the student's employer. This work experience is recommended for all Food and Nutrition majors and is required prior to admission to the Coordinated Program in Dietetics.
34.003 Field Study in Merchandising (No course credit)
A non-credit 200 hour field experience for all students preparing for a career in merchandising. The students observe and participate in a wide spectrum of experiences in a retail setting including contact with customers, retail sales and stocking merchandise. Must be completed by the beginning of the junior year. May be waived with approval of the department coordinator of School to Work/Tech Prep/School to Career Programs. Field experience at a two-year college may be used to fulfill the requirement with the approval of the coordinator.
34.091 Apparel Design Portfolio (No course credit)
A non-credit presentation requirement of Clothing and Textiles majors in the Apparel Design concentration. The portfolio presentation must demonstrate the ability to design for a variety of garment categories; assemble ideas in an aesthetic and professional format; and integrate the components of design, fabric, and end use.
Prerequisite: Senior standing.
34.105 Personal and Community Health
Designed to cover various aspects of health with special emphasis on recent developments and trends in terms of both personal and community involvement.
34.111 Human Development (Gen.Ed. Goal 16)
A survey of prenatal through adult development. Physical, social, emotional, and cognitive development throughout the life cycle is examined. Emphasis is placed on the developmental issues facing individuals at the various stages. Students have the opportunity to be involved in direct community experiences.
34.120 Nutrition, Fitness, and Health (Gen.Ed. Goal 16)
A study of nutrition issues as they affect fitness, health and disease. Emphasis is on basic nutrition principles. Topics include sports nutrition; health promotion; prevention of diseases such as heart disease, cancer and osteoporosis; eating disorders; nutrient and performance-enhancing supplements; and vegetarianism. Students complete a personal nutrition study and exercise study. Note: Credit is not given for both this course and 34.120 Current Issues in Nutrition and Health, 34.171 Human Nutrition in the Life Cycle or 34.205 Nutrition Science and Applications.
34.140 Principles of Construction
A laboratory course in which students use commercial patterns to produce completed garments. Emphasis is on materials selection, construction techniques, and quality standards. A notebook of basic assembly techniques is produced. Students with extensive construction experience may petition for exemption from this course.
34.141 Fashion: Designer to Consumer (Gen.Ed. Goal 16)
An introductory study of the psychological, sociological, and economic theories of the fashion industry. Elements and principles of design are related to clothing and home furnishings. The flow of the apparel and home furnishings industry is traced from design inspiration to retailer. Consumer issues and industry resources related to clothing and home furnishings are investigated.
34.153 Consumer Textiles (Gen.Ed. Goal 16)
A study of the interrelationship of fibers, yarns, fabric structures, and finishes. Product suitability for end use, quality in relation to serviceability, and use and care problems are determined from fiber/fabric information. Textile identification, analysis, and testing procedures are explored.
34.161 Principles of Food
An understanding and appreciation of the theory and principles involved in food preparation. Emphasis is on professional techniques, efficient work methods, and application of fundamentals of nutrition. Evaluation of new developments in food.
34.205 Nutrition Science and Applications (Gen.Ed. Goal 15)
An integration of the disciplines in the natural, physical, and social sciences in the study of human nutrition. Nutrition science concepts are presented with their application to diet and health. Emphasis is placed on nutrient and energy requirements for individuals throughout the life span. Topics include energy metabolism, weight management, vegetarianism, sports nutrition, and chronic diseases. Students conduct a computer analysis of their own diets. Note: Credit is not given for this course and 34.120 Current Issues in Nutrition and Health or 34.171 Human Nutrition in the Life Cycle.
34.210 Consumer Economics (Gen.Ed. Goals 14, 16)
Designed to make the student a more intelligent consumer, considering basic economic concepts as they relate to consumer decision-making. Topics to be considered are consumerism, the dual role of the consumer in our economy, consumer problems, consumer demand, advertising, the budget, credit, saving, investing, insurance, housing, fraud and deception in the marketplace, and consumer protection.
34.243 Apparel Development and Evaluation
A laboratory course that details the apparel production process from pattern development through completed garment. Students create patterns, plan and carry out efficient garment assembly sequences, and evaluate the results. Product quality evaluations are made based on fabrication, fit, production methods, style, design details, cost, salability, and federal specifications.
Prerequisite: 34.140 Principles of Construction and 34.153 Consumer Textiles.
34.245 Psychological and Sociological Aspects of Clothing and Textiles
An analysis of psychological and sociological theories applied to clothing and home furnishings. Research and literature on industry demographics/psychographics are related to stages of the life cycle. Students compare research methods used in literature and participate in a research project. Observations and computer data analysis are utilized.
Prerequisite: 34.141 Fashion: Designer to Consumer and sophomore status.
34.253 Cultural Dress (Gen.Ed. Goal 13)
An investigation of the dress of selected cultures. Textiles, garment shapes, and design adaptations are examined in relation to technology, geographic environment, social structure, political systems, and economic conditions.
34.262 Food, Culture, and Society
A study of the sociocultural and economic factors that affect the ways individuals and groups manage food. The impacts of culture, income, gender, age, health concerns, and time management are examined. The food system is studied as it relates to consumers' needs. Food management skills are emphasized in laboratory experiences. Nutritional analyses are performed on the computer.
Prerequisite: 34.205 Nutrition Science and Applications.
34.270 Human Sexuality Education
Discussions, debates, and research regarding sexuality from a physiological, psychological, and sociological perspective. Topics include social and biological foundations of human sexuality, human reproduction and contraception, sexual behavior and contemporary society, current and controversial issues in sex education, and the effects of public policy and the political climate on expression of human sexuality. Students develop expertise and teaching competency in human sexuality.
34.271 Nutrition for Sports and Exercise
The study of the association between nutrition and exercise performance. Metabolism of carbohydrates, fats, proteins, vitamins, minerals and water and its effect on athletic training is stressed. Nutrition assessment of athletes, how to measure body composition, and the use of and controversy over ergogenic aids are explored in depth.
Prerequisite: 34.205 Nutrition Science and Applications, 33.103 General Chemistry or 33.107 Principles of Chemistry, 23.142 Introduction to Human Biology or 23.333 Principles of Human Physiology
34.278 History of Furniture (Gen.Ed. Goal 5)
An examination of the development of furniture, accessories, architectural background and domestic interiors from primitive times to the present. The major emphasis is on the changes generated by the Industrial Revolution and the development of new materials and techniques of the 1950's. Furnishings, architecture, and fine arts are cross-referenced and discussed in relation to the socio-economic conditions existent in each period.
34.312 Family and Interpersonal Development
A study of individual and interpersonal development through the processes of courtship, marriage and family living. Emphasis is on contemporary issues as they relate to understanding family function and dysfunction.
34.332 Consumer Housing
A study of cultural, economic, social, psychological, legislative, and environmental aspects of housing. Emphasis is on contemporary American consumer housing issues as related to the individual and the family. Resources and systems outside the family are examined as they interact to determine housing decisions throughout the life cycle.
34.336 History of Costume (Gen.Ed. Goal 5)
The study of costume from ancient Egypt to the present. Costume is viewed as an integrated and characteristic expression of its period. The influence of social, political, technological, and economic conditions on costume is investigated.
34.342 Flat Pattern Design
The study of the theory and application of the flat pattern method used to create patterns for the design of apparel. The drafted master pattern is used to develop a variety of bodices, skirts, sleeves, collars, and shirts. The student applies developed skills in flat patternmaking to create original garments which emphasize design principles, flat sketching, prototype development, fit, and assembly techniques.
Prerequisite: 34.243 Apparel Development and Evaluation
34.344 World Market: Textiles to Retailing
A study of U.S. and global trade in apparel and home furnishings. Trade principles, history, legislation, and importing/exporting are stressed. Global statistics and trends in relation to the chain of the apparel and home furnishings industries are analyzed. Such topics as multinational corporations, mergers, and world trade for companies from textiles through retailing are investigated. Research of international industries such as jewelry, cosmetics, footwear, and fur is conducted.
Prerequisite: 34.245 Psychological and Sociological Aspects of Clothing and Textiles.
34.347 History of Textiles
The study of the evolution of fibers, fabric structures, design motifs, color processes, and finishing techniques. Textiles are studied in relation to culture, conquest, trade routes, and the Industrial Revolution. Present day fabrics are analyzed based upon their historical development.
Prerequisite: 34.153 Consumer Textiles.
34.352 Draping
A study of the theory and application of principles of apparel design on three dimensional body forms. Basic silhouettes and garment style features are draped and fitted in muslin. Students use the principles of draping to create original apparel designs in fashion fabric for specified target markets.
Prerequisite: 34.243 Apparel Development and Evaluation.
34.354 Advanced Textiles
The in-depth study of textile products, specialty fibers, and current development in the textile industry. The relationship of textile products to legislation, human and industrial needs, and world political development is explored. Textile testing standards, specifications, and methods are studied and applied in a research project.
Prerequisite: 34.153 Consumer Textiles
34.355 Fabric Structure and Design
An introduction to basic fabric construction and embellishment techniques. Students study and experiment with weaving (tapestry and four-harness), knotting, knitting, embroidery, quilting, piecework, and coloration. The elements and principles of design are incorporated.
Prerequisite: 34.140 Principles of Construction, 34.141 Fashion: Designer to Consumer, and 34.153 Consumer Textiles.
34.356 Development and Education of Young Children
A study of the physical, cognitive, social, and emotional development of the young child from birth to school age. Office of Child Care Services and Massachusetts Department of Education regulations will be used in planning developmentally appropriate curricula and educational settings for young children. Administrative tasks involved in the operation of a child care center and coordination of secondary education students' interaction with young children and parents in a laboratory setting are included. Field experiences include observations of young children and their teachers in a variety of settings. Not open to Coordinate majors in Early Childhood Education.
Prerequisite: 42.200 Psychology of Development or permission of the instructor.
34.364 Experimental Study of Food
A study of the scientific basis for the selection, preparation, and handling of food. Laboratory application includes principles underlying food preparation, experimentation in comparative food preparation, and an independent student laboratory research project.
Prerequisite: 34.262 Food, Culture, and Society and an organic chemistry course.
34.366 Fashion Merchandising: Theory and Distribution
A study of fashion theories related to consumer demand for apparel and home furnishings. History, development, and organization of types of retail stores are discussed and analyzed. Concepts of merchandise policy, merchandise resources, sourcing, and buying office functions for each type of store are compared. Vendor relations, business practices, role of buyer, negotiating terms of an order, and evaluation of sale are reviewed. Terms of order and financing are calculated.
Prerequisite: 34.344 World Market: Textiles to Retailing or permission of the instructor.
34.374 Human Nutrition Science
A study of the interrelationships and respective functions of nutrients, and the integration of nutrition, biochemistry, and human physiology. Emphasis is placed on research design in classic and current nutrition studies with respect to nutrition and health.
Prerequisite: 33.301 Biochemistry and 23.273 Human Anatomy and Physiology II.
34.381 Introduction to Nutrition Practice
An introduction to the application of nutrition care of individuals and groups applied in a variety of health care settings. Topics include nutrition assessment and care plans, medical terminology and documentation, interviewing and counseling skills, and educational theory and material development. The Coordinated Program in Dietetics requires students to complete a concurrent clinical experience in cooperating health care facilities. Food and Nutrition majors with a minimum 2.50 QPA may elect to complete a clinical experience. A physical exam and liability insurance are required for clinical experience.
Prerequisite: 23.272 Human Anatomy and Physiology I or 23.142 Introduction to Human Biology; 34.262 Food, Culture, and Society.
34.384 Foodservice Systems
A study of current trends and practices in the management of foodservice systems. Using a problem-based learning approach, the course includes the concepts of food safety, menu planning, procurement, quantity food production, delivery systems, and financial management. Topics are augmented by a laboratory experience in a foodservice facility. Liability insurance is required.
Prerequisite: 34.364 Experimental Study of Food.
34.422 Family Financial Decision Making
Strategies for allocating family economic resources to achieve goals at various life cycle stages and income levels. Emphasis on the legal and political factors that constrain and enhance opportunities. Special focus on making fiscal preparations for retirement, death, illness and other emergencies. The tax consequences of financial decisions will also be considered.
Prerequisite: 34.210 Consumer Economics.
34.440 Geriatic Nutrition
An overview of the physiological and socioeconomic aspects of aging and their impact on nutrition. Course includes an in-depth discussion of nutritional assessment, nutrition programs, and chronic medical disorders associated with the older adult.
Prerequisite: 34.374 Human Nutrition Science
34.447 Apparel Industry Methods
The advanced study of professional techniques used in the production of apparel. Course work includes: design criteria and process for developing a line of apparel for specific garment categories, fashion illustration, flat sketching, garment specification writing, sourcing, prototype evaluation, and grading. Computerized illustration and flat sketching are taught.
Prerequisite: 34.445 Flat Pattern Design and 11.357 Fashion Illustration.
34.448 Tailoring
A laboratory course which emphasizes the comparison of couture and mass production tailoring methods, selection of fabrics, product standards, and fit. Processes specific to womenswear and menswear are implemented.
Prerequisite: 34.243 Apparel Development and Evaluation or permission of instructor. This course will count as a "General Departmental Elective" in both Apparel Design and Merchandising Concentrations.
34.449 Functional Clothing Design
The advanced study and analysis of apparel design with special attention to design lines and materials for specific end use. Students research, design, develop patterns, and construct original garments in categories such as: active sportswear, swimwear, careerwear, protective apparel, childrenswear, and clothing for the handicapped.
Prerequisite: 34.445 Flat Pattern Design.
34.452 Fashion Promotion
A study of promotional activities related to fashion merchandising. Theory and application of visual display, special events, publicity, and advertising are emphasized. Factors such as organizational philosophy, store image, and budgeting are considered.
Prerequisite: 34.251 Fashion Merchandising: Theory and Distribution.
34.455 Case Studies in Fashion
A case methods course using real situations from existing textile, apparel, home furnishings, and retail companies. Decision making using facts and concepts exhibited in each case is emphasized. Underscored are factors such as executive responsibility, ethics, consequences, and pressures in the work place. Field trips are an integral part of this course.
Prerequisite: 34.251 Fashion Merchandising: Theory and Distribution.
34.464 Fashion Merchandising: Planning, Policies, and Implementation
An analysis of industry standards in a business plan for a model retail business. Concepts included are financial planning, store location, organizational structure, merchandise assortment, and financial structure of the apparel and home furnishings industries. The role of the buyers and managers in policy making is analyzed. Open-to-buy and pricing are calculated and evaluated. Procedures and techniques practiced in assortment, movement of goods, customer service, security, and store policies are reviewed.
Prerequisite: 34.251 Fashion Merchandising: Theory and Distribution.
34.478 Community Nutrition
An introduction to the program, policies, and institutions that influence nutrition services at the local, state, and national levels. Special attention is given to the assessment, planning, intervention, and evaluation of programs targeted to populations with high nutritional risk. The role of the political process in the promotion of food and nutrition programs is examined.
Prerequisite: 34.381 Introduction to Nutrition Practice.
34.479 Computer Applications in Nutrition
A study of technology designed to enhance the efficiency and accuracy of practice in nutrition professions. Investigations include development, application and evaluation of computer hardware and software and other technology used in nutrition practice. Topics include computer-based instruction, nutrient analysis, foodservice mananagement, medical nutrition therapy, business applications, presentation software and Internet use in the professions.
Prerequisite: 34.262 Food, Culture, and Society
34.482 Management of Food and Nutrition Services
The application of principles of management as they relate to the administration of human, physical, and financial resources of food and nutrition services. Topics include management theory, personnel selection, training, evaluation,organizational behavior,communication, governmental influences, labor management relations, marketing, and budgeting. This course, designed for Food and Nutrition majors, utilizes the case study approach, and requires the development of a business plan. Note: Credit will not be given for both 34.482 Management of Food and Nutrition Services, and 12.272 Management Principles.
34.483 Medical Nutrition Therapy
An integration of the pathophysiology, biochemistry, and nutrition concepts that form the basis for medical nutrition therapy in health care. Case study discussions and nutrition care plans are included. An additional three-hour lab is required for Coordinated Program in Dietetics students.
Prerequisite: 34.374 Human Nutrition Science and 34.381 Introduction to Nutrition Practice.
34.485 Practicum in Foodservice Systems
A concentrated continuous experience in an off-campus foodservice system in which concepts taught concurrently in 34.384 Foodservice Systems are utilized and applied. 34.482 Management of Food and Nutrition Services must be taken simultaneously.
Prerequisite: Acceptance in the Coordinated Program in Dietetics.
34.486 Experience in Community Nutrition
Field experience in community health settings coordinated with campus seminars. Students utilize their knowledge of normal and modified nutrition, skills in communications, recognition of socio-economic influences, and familiarity with community health agencies, resources and the legislative process. Education and motivation of individuals and groups and contributions to total health care in a community are explored.
Prerequisite: Acceptance in the Coordinated Program in Dietetics.
34.488 Seminar in Clinical Nutrition
A study of advanced topics in clinical nutrition, in particular, enteral, parenteral and critical care nutrition. Students present a seminar on a current topic in medical nutrition therapy. Current issues in health care as they relate to clinical nutrition management are also included.
Prerequisite: 34.483 Medical Dietetics.
34.489 Clinical Experience in Dietetics (two course credits)
Concentrated, supervised, continuous experience in various aspects of medical dietetics. Students are placed in a cooperative medical facility where they work as a member of the health team to develop skills as an entry level dietitian. This course must be taken simultaneously with 34.488 Seminar in Clinical Dietetics.
Prerequisite: Acceptance in the Coordinated Program in Dietetics.
34.490 Internship in Merchandising (Quarter course) (two course credits)
A supervised full-time management level work experience in a retail-related establishment. During this experience the student must work a minimum of 280 hours. A weekly campus classroom component provides guidance for professional development. A College supervisor and a representative from the retail establishment evaluate student performance.
Prerequisite: 2.5 QPA in all Consumer Sciences courses, senior status, departmental requirements completed. Advance permission required. Offered fall term only. Apply by February 15 for fall term.
34.491 Independent Study in Food and Nutrition
An in-depth investigation of a specific topic relating to the student's area of interest in food and nutrition. A written proposal on the topic selected is made by the student to the faculty advisor. An oral presentation and final written report of the student's topic is required.
Prerequisite: 34.374 Human Nutrition Science. Application due by October 15 for spring semester and February 15 for fall semester.
34.492 Internship in Consumer and Community Services (credit - 2 courses)
A supervised work experience in consumer and community services such as housing coordinator, event specialist for non-profit organizations, consumer information specialist, or public relations specialist. Students must work a minimum of 180 hours. Students create a portfolio of their work. Monthly seminars are conducted on campus. An in-depth project is proposed and developed by students for their internship.
Prerequisite: 14.314 Professional Preparation or permission of the instructor; 2.5 QPA, in all courses in the major. Students must apply by October 15 for spring term and February 15 for fall term.
34.493 Independent Study in Clothing and Textiles
An in-depth investigation in a specific topic relating to clothing, textiles, home furnishings, or design. The student must submit a written proposal for the creative or written project to the faculty member who has agreed to be the supervising instructor. Oral presentations and a final report required.
Prerequisite: Junior or senior standing and permission of the instructor.
34.494 Independent Study in Family and Consumer Sciences
An in-depth investigation in a specific topic relating to the student's major. The selection is made by the student with written approval of the faculty advisor. The use of appropriate research methods in the collection and evaluation of data is stressed. Oral presentation and final written report required.
Prerequisite: Junior or senior standing in Family and Consumer Sciences and consent of the instructor.
34.495 Internship in Clothing and Textiles (1-2 course credits)
A supervised work experience in a professional area of clothing and textiles such as clothing design, apparel or textile production, home furnishings, or related occupations. The student must work a minimum of 140 hours for one course credit; a minimum of 280 hours for two course credits.
Prerequisite: 2.5 QPA in all Consumer Sciences courses, senior status, departmental requirements completed. Advance permission required. Apply by October 15 for spring term and February 15 for fall term.
34.496 Internship in Food and Nutrition
Capstone course in dietetics in which students pursue a directed field study in community nutrition, foodservice management, or medical nutrition therapy. Supervised field work is offered in conjunction with biweekly campus seminars on topics that provide guidance for professional development and enhancement of communication skills. An ability to work independently is expected. A major project is required. Students need one day (8 hours) per week for field study.
Prerequisite: 34.374 Human Nutrition Science. A QPA of 2.5 in all courses for the major. An alternative course will be required of those students not meeting the QPA.
34.499 Food and Nutrition Internship: U.S. Army Natick Research, Development and Engineering Center (NRDEC)
A supervised work experience in food or nutrition as it pertains to the military. The student joins a research team in one of two areas: U.S. Army Research Institute of Environmental Medicine (USARIEM), or U.S. army Sustainability Directorate (SusD). One eight-hour day per week required.
Prerequisite: 34.264 Experimental Study of Food, 34.381 Introduction to Nutrition Practice, and QPA of 2.50 in all courses for the major. Departmental permission required.
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