General (H Ec)
1. Contemporary Home Economics (3)
Home economics in America; past and present professional needs, successes
and weaknesses; future of the field. Academic preparation for a variety
of occupations; participation in the worlds of work, marriage, family, and
community.
190. Independent Study (1-3; max see reference)
See Academic Placement -- Independent Study.
192. Readings and Conference (1-3)
Prerequisite: permission of instructor. Individually directed readings;
reports and evaluation. (Hours arranged)
193. Supervised Work Experience (1-6; max total 6)
Prerequisite: second semester junior standing and permission of instructor.
Supervised work experience in one of the following areas: child development
and family relations; clothing, textiles and fashion merchandising; consumer
science; housing and interior design; food and nutrition; dietetics; and
home economics education.
117. Resource Management of Aging (3)
The individual during the later stages of the life cycle with emphasis on
the special problems of the elderly in management of personal and community
resources. (Formerly C S 117)
118. Consumer and Family Law (3)
A "law-for-the-layman" course. Broad coverage of individual and
family rights in the areas of domestic relations, marriage, divorce, parenting,
abortion, consumer protection, property rights, liability, and court proceedings.
(Formerly C S 105)
125. Weaving Techniques (3; max total 6)
Basic and advanced weaving techniques. Handweaving methodology for the beginning
and intermediate student with emphasis directed to on-loom 2-4 harness techniques,
pattern drifting and decorative experiments with ikat resist dyeing methods.
Emphasis on weave construction. (6 lab hours)
127. Fashion Merchandising (3)
Prerequisites: F M 20; IDH 107. Aspects of fashion marketing and fashion
related careers. Resource personnel and field trips. (2 lecture, 2 lab hours)
128. Fashion Display Techniques (3)
Prerequisite: IDH 107, F M 127. Design fundamentals applied to the aesthetic
arrangement of promotional and institutional displays in the retail store.
Resource personnel and local field trips. (2 lecture, 2 lab hours)
129. Fashion Merchandising Practicum (3; max total 6)
Prerequisites: F M 127, senior standing. Integrated field experience in
various areas of fashion merchandising; seminar. CR/NC grading only.
108. The Individual and Family Interaction (3)
Individual and family development w interaction, diversity of family life
style and forces that influence family relationships and the quality of
life are studied within the family context.
131. Family Relationships (3)
Marital and family dynamics are explored within the context of family theories.
Topics include love, mate selection, sexuality, communication patterns,
parenthood, and dissolution.
132T. Topics in Child Development and Family Relationships
(1-4; max total 12 if no topic repeated)
Prerequisites: CFS 39 and/or 131. Topics relating to child development and
family relationships. Some topics may have labs.
133. Children and Family Crises (3)
Crises experienced by children and their families; child abuse, separation,
dissolution, divorce, remarriage, and the consequent formation of step-relationships,
death, alcoholism, drug abuse, and living with a child with special needs
included.
134. Cultural Aspects of Child Rearing (3)
Prerequisites: CFS 39 and 131 or CFS 39 and Soc 165. Cultural and subcultural
aspects of child rearing; survey of research studies and findings on cultural
child-rearing attitudes and practices.
135. Contemporary Parenting (3)
Prerequisite: CFS 38, 39, or Psych 101 or permission of instructor. Examination
and critique of several contemporary theories of effective adult-child relationships.
136. Middle Childhood and Adolescence (3)
Family influences on the physical, intellectual, social, and emotional development
of children in middle childhood and adolescence. Emphasis on the search
for identi ty, sexual development, vocational choice and interpersonal relations.
137. Infant in the Family (3)
Prerequisite: CFS 39. A functional and theoretical study of the infant's
physical, emotional, social, and intellectual development during the first
two years of life within the family. (2 lecture, 2 lab hours)
139. Child Development Practicum (3)
Prerequisites: senior standing or permission of instructor; 12 upper-division
units in the major; CFS 37. Assume the responsibility of a nursery school
head teacher; plan learning episodes for young children based on their needs,
abilities and interests; work with parents and do diagnostic assessments
of children. (2 lecture, 3 lab hours)
Food Science and Nutrition (FScN)
See also Department of Enology, Food Science, and Nutrition.
50. Basic Foods (3)
Introduction to high quality food. Emphasis on principles of food safety,
nutrition, food preparation, and sensory evaluation. (2 lecture, 2 lab hours)
52. Diet Therapy (3)
Not open to dietetic and food administration majors. Introduction to normal
nutrition and diet related to disease.
54. Elementary Nutrition (3)
Elementary knowledge of high school chemistry and biology strongly recommended.
Scientific principles underlying normal nutritional requirements. (Formerly
FScN 54)
103. Individual and the Food Environment (3)
Individual and food situation; impact of food environment; food issues and
problems; anticipating impending crises; planning, developing, monitoring
and evaluating the food programs.
149. Food and Nutrition Resources (3)
Prerequisites: FScN 50 and FScN 54. Counseling techniques for the dietitian.
Selection of food and nutrition content and learning activities for a variety
of teaching situations including the classroom, community, or clinic setting.
Activities include writing lesson plans, developing instructional materials,
and presenting lessons.
150. Advanced Foods (3)
Prerequisites: FScN 50; FSM 30; Chem 3A. Experimental approach to foods
emphasizing sensory and objective tests, standards for high quality foods
and scientific principles which affect food prepara tion and product development.
(2 lecture, 3 lab-discussion hours)
151. Experimental Food Study (3; max total 6)
Prerequisite: FScN 150. Principles, procedures, sensory and objective evaluation
methods necessary to organize professionally and carry through a food research
project. Lectures, demonstrations, individual research, and field trips.
(1 lecture, 4 lab-discussion hours)
153. Advanced Nutrition (3)
Prerequisites: FScN 54; Chem 150. Present knowledge of the metabolism of
carbohydrates, fats, proteins, vitamins, and minerals. Dietary evaluation.
Identification and characterization of nutrient in foods; experiment on
their digestion and metabolism.
154. Nutrition in Disease (3)
Prerequisite; FScN 52, 153 and Chem 150. Nutritional aspects and dietetic
treatment of disease. (2 lecture, 2 lab hours) (Former H Ec 154)
155. Food Service Management I (3)
Prerequisite: FScN 50; Mgt 104 recommended. Responsibilities in organization
and administration of the quantity food service establishment. Emphasis
upon menu planning, recipe standardization, supervision at personnel and
computer applications.
156. Food Service Management II (3)
Prerequisite: FScN 155. Work simplification; plant layout; selection, procurement
and maintenance of equipment and furnishings lot load service units. Quantity
food, selection, specifications and purchasing.
158. Food Service Management III (4)
Prerequisite: FScN 156; health clearance and health and accident insurance
required. preparation and service at conventional and convenience foods
in patient and nonpatient food service. Emphasis on human relations, food
safety and sanitation, production controls, work simplification, quality
assurance and energy conservation. (2 lecture, 4 lab hours)
159. Institution Experience (3)
Prerequisite: FScN 157B and 158; health clearance and health and accident
insurance required. Supervised work experience in hospital dietary departments
or public health care facilities. Experience in counseling clients, presenting
employee in-service presentation, studying client's nutritional problems,
and writing regular and modified diets. (1 lecture, 4 lab hours)
160. Meal Management (3)
Prerequisite: FScN 50. Principles of foods and nutrition applied to meal
planning, preparation, and service for various cultural groups. Computerized
diet analysis. Economic, aesthetic, nutritional, and managerial aspects
of meal planning. (2 lecture, 2 lab hours)
161. Food Service for Children (3)
Prerequisite: CFS 39 and F ScN 54 recommended. Role and responsibilities
in providing meals to children and youth to comply with legislative and
budgetary perimeters and to meet their nutritional, social, psychological
and ethnic needs; and to integrate the food service program with classroom
nutrition education activities. (Former H Ec 161 )
162T. Topics in Food, Nutrition, and Dietetics
(1-4; max total 12 if no topic repeated)
Prerequisites: FScN 50, 54. Topics relating to food science. Some topics
may have labs.
164. Child Nutrition (3)
Prerequisite: CFS 39 and F ScN 54. Prenatal nutrition; nutritional requirements
during different periods of growth; malnutrition and mental development;
improving nutritional status of children. (Former H Ec 164)
165. Cultural Foods (3)
Prerequisite: FScN 50 or permission of instructor. Dietary and nutritional
practices in different cultures, as influenced by cultural and economic
conditions. (2 lecture, 2 lab-demonstration hours)
166. Community Nutrition (3)
Prerequisite: FScN 54. Survey of existing federal, state, and local food
assistance programs. Proposal writing and subsequent steps in establishing
a new program.
168. Drug-Induced Nutritional Deficiencies (3)
Prerequisite: FScN 54. Drug-nutrient interactions; drug-induced nutritional
disorders and nutrient deficiencies; dietary improvement.
169. Nutrition and the Consumer (3)
FScN 53 or 54. Consumer's view of nutrition; factors influencing food choices.
Evaluation of dietary guides and popular nutritional issues.
Interior Design and Housing (IDH)
70. Interior Design and Housing (3)
Concurrent enrollment in IDH 71 recommended. Social, psychological, economic,
and aesthetic aspects of interior design and housing. Integration of design
principles; space planning; creative expression, and consumer information
pertaining to living space. (Former H Ec 70)
71. Interior Design Laboratory (2)
Prerequisite; IDH 70 (or concurrently). Introductory experience in interior
design processes. Studio work; floor plans, elevations, electrical plans,
spatial arrangements, graphics and design presentations, two dimensional
design techniques, introduction to ink. (4 lab hours) (Former H Ec 71)
72. Interior Design Presentation (2; max total 4)
Prerequisite; IDH 70, 71; Const 42. Introductory experiences in interior
design presentation and technique architectural graphics, space analysis
and three dimensional design problems, and use of color media. (Course lee
$5) (4 lab hours)
107. Applied Color and Design (3)
Introduction to the application of color and design properties of color,
simple graphic methods, and three dimensional design. Studio work and discussions.
(Course lee $5) (6 lab hours) (Former H Ec 7, 107)
170. Contemporary Commercial Interior Design (3)
Introduction to the application of contemporary design and office systems
as related to the field of light commercial interiors, (Course lee $5) (2
lecture, 2 lab hours) (Former H Ec 170)
171. Housing and Society (3)
An analysis of housing alternatives for individuals, families, and special
groups, Social, legal and economic factors affecting the housing market.
Special shelter considerations tar the elderly, disabled, the single parent
and shared households are explored in lecture and field trips. (2 lecture,
2 lab hours) (Former H Ec 171)
172T. Topics in Housing and Interior Design (1-4; max total 12 if
no topic repeated)
Prerequisite; IDH 70, 72. Topics relating to housing and interior design.
Some topics may have labs. (Former H Ec 172T)
173. Interior Design Tours (3)
A sampling of architecture and interior space. Tours include northern, central,
and southern California architecture. Residential and contract showrooms
visited. Expenses for required off-campus visits incurred by the student,
(Course fee, $125) (6 lecture-lab hours) (Former H Ec 173)
174. Contemporary Architecture and Furnishings (3)
Emergence of contemporary architecture and interiors, forces, architects
and designers responsible for 20th century designs. Emphasis on change in
form, style, materials and client demand. (Former H Ec 174)
175A. History of Architecture and Interiors: Ancient World to Baroque
Period (3)
Prior course in Art History recommended. A stylistic survey of characteristics
common to each historical period. (Former IDH 175)
175B. History of Architecture and Interiors: Baroque Period through
19th Century (3)
Prior course in art history recommended. A stylistic survey of characteristics
common to each historical period. (Former IDH 175)
176. Interior Design Materials (3)
Prerequisite: IDH 70; FM 20. Interior design materials available for the
residential and commercial market. Consumer and specifier considerations;
production, distribution. installation. evaluation and use. Lecture, small
group research and field trips' (Course fee, $10) (2 lecture, 2 lab hours)
(Former H Ec 176)
177. Professional Interior Design Practices (3)
Prerequisite: IDH 70, 176 and Acct 3, Basic principles, procedures and office
systems necessary to professionally organize and carry through a creative
interior design project from the original client contact to final billing
and collecting. (1 lecture, 4 lab hours) (Former H Ec 177)
178A. Residential Interior Design (3)
Prerequisite: IDH 70, 71, 107, 170, 175; Const 42 or concurrently. A series
of advanced interior design solutions for residential environments. Design
for new construction, remodeling and restoration tar a variety of life styles,
budgets and physical conditions. Working drawings. presentation techniques
and specifications. (Course fee, $5) (6 lab hours) (Former H Ec 178A)
178B. Commercial Interior Design (3)
Prerequisite: IDH 70, 71, 107, 170, 175; Const 42 or concurrently. A series
of design solutions for a diversity of commercial spaces: public buildings.
health care, food service, professional offices and merchandising facilities.
Space planning, equipment, lighting, systems, codes, layout, presentation
and specifications' (Course fee $5) (6 lab hours) (Former H Ec 178B)
179. Interior Design Exhibits and Competitive (2-3; max total 5)
Prerequisite; IDH 72, 170; Const 42; permission of instructor. provides
a structure for students to participate in a design show or manufacturer
interior design competition. Course can be taken for 2 units (as an assistant)
or 3 units (as a student designer.) (Former H Ec 172T, H Ec 179)
180. Restoration and Preservation (3)
Prerequisite: IDH 174, 175A-B, 176 and permission of instructor. Principles
and methods of restoration. case studies of the restoration and preservation
of historically significant structures in the United States. (Former H Ec
180)
181. Interior Design Practicum (3; max total 6)
Prerequisite: senior standing; IDH 176, 178A or 178B; permission of instructor.
Supervised work experience in interior design related business or industry.
(6 lab hours) (Former H Ec 181)
The following graduate courses are open only to students who have been
accepted into a graduate program. Students who are not in graduate standing,
should contact the graduate coordinator prior to enrolling.
Home Economics Education (H Ec)
200. Research Methods in Home Economics (3)
Prerequisite: A statistics course, Math 11 or Soc 25 or equivalent; completion
of the university writing skills requirement. Methods, techniques of research;
locating and formulating problems; collection and interpretation of data;
preparation of research paper; analysis of professional literature.
210T. Seminar in Consumer Science and Family Management
(3; max total 12 if no topic repeated)
Prerequisite: permission of instructor. Analytical study of problems pertaining
to identifiable segments of the populace; intercultural, socioeconomic,
age level and ethnic and community groups. Topics such as: aspects of aging,
cultural aspects of management, home and community relationships, ergonomics
aspects of work simplification.
220T. Seminar in Clothing, Textiles, and Fashion Merchandising
(3; max total 6 if no topic repeated)
Prerequisite: permission of instructor. Research and analysis of historical
material and contemporary developments in clothing, textiles, and fashion
merchandising. Topics may include aspects of histori cal costume and textiles,
technological developments in textiles, and trends in purvey ing fashion.
Some topics may have labs.
230T. Seminar in Child Development, Family Relations
(3; max total 12 if no topic repeated)
Prerequisite: permission of instructor. Research, methodology, and issues
in family relationships and child development. Course considers seminars
in the following: Fatherhood: The Parent Role; Family in Transition, Relational
Patterns in Marriage and Family; The Family; Middle and Later Years. Some
topics may have labs.
240. Seminar in Trends and Issues in Home Economics Education (3)
Prerequisite: permission of instructor. Background of home economics, its
present status, its impact on the future. Individual research in analysis
of trends and issues having impact on the family, the individual, and the
quality of life.
250T. Seminar in Food, Nutrition, and Dietetics (3; max total 6 if no
topic repeated)
Prerequisite: H Ec 200. Recent developments in the area of food, nutrition
and dietetics. Topics include history at nutrition, current research in
food and/or nutrition, the nutritionally disadvantaged family, healthfoods
and herbs, nutrition-related health problems and international nutrition.
Some topics may have labs.
270T. Seminar: Housing and Interior Design (3; max total 12 if no
topic repeated)
Prerequisite: permission of instructor. Research, methodology and issues
in the areas at design and the near environment will be explored each term.
Seminar topics may include the following; The Near Environment, Design for
Human Affairs, Future Shelter, Life Styles and Design. Some topics may have
labs.
281T. Seminar in Home Economics Education
(3; max total 6 if no topic repeated)
Prerequisite: permission of instructor. Applied research; current and future
trends vocational, career, and consumer home economics education. Topics
include administration, evaluation, and supervision in home economics; home
economics in higher education. Some topics may have labs.
290. Independent Study (1-3; max see reference)
See Academic Placement -- Independent Study.
292. Readings in Home Economics (2-3; max total 6 if no topic repeated)
Prerequisite: permission of instructor. Individually directed readings in
a field of special concern to students in the graduate program; appropriate
reports and evaluations required; individual confer ences, no formal class
meetings.
299. Thesis (2-6; max total 6)
Prerequisite: prior advancement to candidacy; see Criteria for Thesis and
Project. Preparation, completion, and submission of an acceptable thesis
for the master's degree.
(See Course Numbering System.)
Home Economics Education (H Ec)
380. Topics in Home Economics (1-3; max total 9 if no area repeated)
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