|
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 Professor: Jessica Hodge, Tammy Robinson
Instructor: Teresa Muskopf
*Sabbatical:
Spring 2005
Departmental majors include Health and Consumer Sciences, 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).
Course Prerequisites
Courses may have specified conditions for enrollment, such
as prior completion of less advanced courses, permission of the
instructor, or appropriate placement test scores. Students should refer to
course descriptions in the department listings for prerequisite
requirements.
HEALTH AND CONSUMER SCIENCES
The Health and Consumer Sciences major prepares the student with a
strong foundation in four bases of study in 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 (HCT)
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 (Goal 10)
42.212 Adolescent Psychology (Goals 9 and 12)
42.322 Abnormal Psychology
CONSUMER AND COMMUNITY SERVICES CONCENTRATION (HCC)
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
34.332 Consumer Housing
34.422 Family Financial Decision Making
34.492 Internship in Consumer and Community Services (course – 2
credits)
33.103 General Chemistry or 33.130 Science – Environment and Health
23.101 Biological Concepts or 23.142 Introduction to Human Biology
14.314 Professional Preparation in Consumer and Community Services
71.115 Introduction to Speech Communication
A Minor in one of the following areas is required for this
concentration: Business, Communication Arts, Information 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.
Suggested 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
42.258 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
61.142 Elementary Portuguese II
84.420 Drug Addiction
MINOR OF CONSUMER AND COMMUNITY SERVICES
Students must take a total of five (5) courses:
34.111 Human Development
34.210 Consumer Economics
Choose three (3) courses from the following:
34.105 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 and 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
34.344 World Market: Textiles to Retailing
34.347 History of Textiles or 34.336 History of Costume
34.366 Fashion Merchandising: Theory and Distribution
Fashion Design and Retailing majors must choose one of the following
concentrations: APPAREL DESIGN or MERCHANDISING.
APPAREL DESIGN CONCENTRATION (FDA)
Concentration requirements:
34.091 Apparel Design Portfolio (no credit)
34.342 Flat Pattern Design
34.352 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 course
34.253 Cultural Dress
34.354 Advanced Textiles
34.448 Tailoring
34.452 Fashion Promotion
34.455 Case Studies in Fashion
34.464 Fashion Merchandising: Planning, Policies, & Implementation
34.493 Independent Study in Clothing and Tex- tiles
34.495 Internship in Clothing and Textiles
11.___ A studio art course not already required
11.___ An additional studio art course not already required
11.___ An Art History course
21.286 Professional Writing
MERCHANDISING CONCENTRATION (FDM)
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
34.342 Flat Pattern Design or 34.352 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 course
34.___ Additional restricted elective
34.253 Cultural Dress
34.332 Consumer Housing
34.448 Tailoring
34.449 Functional Clothing Design
11.301 Color Theory
11.357 Fashion Illustration
12.120 Introduction to Financial Accounting
12.121 Introduction to Managerial Accounting
12.215 Legal Environment of Business
12.271 Marketing Principles
12.272 Management Principles
21.225 Introduction to Journalism
21.286 Professional Writing
42.258 Human Relations
42.277 Psychology of Work Behavior
42.334 Organizational Behavior
52.340 Sociology of Work-Occupations and Professions
52.342 Sociology of Organizations
71.245 Cultural Aspects of Media Representation
71.308 Media Criticism: Principles and Practice
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
34.342 Flat Pattern Design
34.352 Draping
34.355 Fabric Structure and Design
34.447 Apparel Industry Methods
34.449 Functional Clothing Design
MINOR IN MUSEUM STUDIES (7 courses) (see page 31)
FOOD AND NUTRITION
Food and Nutrition Mission
The Food and Nutrition program at Framingham State College will develop
a course of study that enables graduates to actively participate in the
changing food environment, in the nutrition education process, and in
health care delivery systems according to the highest standards of client
service and professional ethics.
Food and Nutrition Program Goals: The
program will
1. prepare graduates to become nutrition professionals.
2. prepare graduates to become dedicated learners throughout life and
career.
3. foster a variety of traditional and non-traditional careers in
food and nutrition.
4. enable students to develop technology proficiency.
5. prepare Coordinated Program in Dietetics and Nutrition and
Dietetics concentration students who have completed a dietetic
internship to pass the Registration Exam administered by the Com-
mission on Dietetic Registration of The American Dietetic Association.
Food and Nutrition majors follow one of three concentrations: Nutrition
and Dietetics, Coordinated Program in Dietetics, or Applied Nutrition.
Both the Nutrition and Dietetics and Coordinated Program in Dietetics meet
the standards of the American Dietetic Association (ADA) for the Didactic
Program in Dietetics.
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)
Students are prepared to assume entry-level positions in settings where
applied nutrition and/or foodservice management services are provided. FND
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.
Departmental Core Course
34.210 Consumer Economics
Concentration Requirements:
34.205 Nutrition Science and Applications
34.262 Food, Culture, and Society
34.364 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 Anatomy and Physiology I
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)
12.120 Introduction to Financial Accounting
21.225 Introduction to Journalism
21.286 Professional Writing
33.151 Principles of Food Science
42.258 Human Relations
42.271 Principles of Behavior Modification
42.286 Psychology of Women
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
71.115 Introduction to Speech Communication
COORDINATED PROGRAM IN DIETETICS CONCENTRATION (FNP)
Students are prepared to assume entry-level positions in settings where
applied nutrition and/or foodservice management services are provided. 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.
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
34.364 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 Nutrition
34.489 Clinical Experience in Dietetics (credit - 2 courses)
23.101 Biological Concepts
23.307 Principles of Microbiology
23.272 Human Anatomy and Physiology I
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
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
34.262 Food, Culture, and Society
34.271 Nutrition for Sports and Exercise
34.364 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: biology, business, information technology, journalism,
psychology, sociology, Spanish, communication arts, or professional
writing. Other minors require Department Chair’s approval. 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:
23.272 Human Anatomy and Physiology I
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.
Consumer Sciences Courses Appropriate for General Education (Gen.Ed.)
|
Course |
Goal |
|
34.205 Nutrition Science and Applications |
7 |
|
34.253 Cultural Dress |
11 |
|
34.278 History of Furniture |
5 |
COURSE DESCRIPTIONS
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 Fashion Design and Retailing
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 include discussion and debates on health issues that affect
us throughout the life cycle. The course integrates physical, mental,
social, emotional, intellectual, and spiritual health. Emphasis is placed
on health promotion and disease prevention and includes examination and
assessment of community health services.
34.111 Human Development
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
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 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
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
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 7)
An integration of nutrition science with its application to diet and
health. Emphasis is placed on nutrient and energy requirements for
individuals throughout the life span. Topics include macro- and
micronutrients; digestion, absorption, and metabolism; body composition
and weight management; vegetarianism; sports nutrition; chronic disease;
and environmental issues. Students conduct a computer analysis of their
own diets.
Note: Students cannot receive credit for both 34.205 Nutrition
Science and Applications and 34.120 Current Issues in Nutrition and Health
or 34.171 Human Nutrition in the Life Cycle.
34.210 Consumer Economics
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.
Prerequisites: 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 11)
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
A combination of discussions, debates, and review of research regarding
sexuality from a physiological, psychological, and sociological
perspective. Topics include social and biological foundations of human
sexuality, human reproduction and contraception, cross-cultural
perspectives on sexual behavior and contemporary society, gender roles and
stereotyping, current and controversial issues in sex education, and the
effects of economics, class, public policy, and the political climate on
expression of human sexuality. Students develop teaching competency in
human sexuality. Note: Students cannot receive credit for both 32.270
Human Sexuality Education and 42.269 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.
Prerequisites: 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
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.
Prerequisites: 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.
Prerequisites: 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.
Prerequisites: 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 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.
Prerequisites: 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.
Prerequisites: 34.210 Consumer Economics.
34.440 Geriatric 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.
Prerequisites: 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 management, 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 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.
Prerequisites: 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 Nutrition Therapy
34.489 Clinical Experience in Dietetics (Credit - 2 courses)
Concentrated, supervised, continuous experience in various aspects of
medical nutrition therapy. 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 Nutrition or by permission of the instructor.
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: 2.50 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 relation 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.
Prerequisites: 14.314 Professional Preparation or permission of the
instructor; 2.50 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 Fashion Design and Retailing
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 Consumer and Community Services
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 Consumer Sciences and
consent of the instructor.
34.495 Internship in Fashion Design and Retailing (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: 2.50 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
A supervised work experience in community nutrition, foodservice
management, or medical nutrition therapy. Students submit an application
that identifies specific goals for the experience and a résumé. An ability
to work independently is expected. A major project is required. One
eight-hour day per week is required.
Prerequisites: 34.374 Human Nutrition Science. A QPA of 2.50 in all
courses for the major.
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.
Prerequisites: 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.
|
