Family and Consumer Sciences at Bluffton College

Family and Consumer Sciences Department focuses on improving the quality of life for individuals and families. The expanding needs of the consumer and an increased concern for human ecology have created many desirable opportunities for students professionally prepared in family and consumer sciences.

The Family and Consumer Sciences Department provides education leading to careers in education, business and industry, community services, management and consumer services, child development, overseas programs, communication and health services. The departmental offerings also provide a firm foundation for graduate studies.

Students from other disciplines are invited to select courses from the Family and Consumer Sciences Department.

Majors
The Family and Consumer Sciences Department offers the following majors:
Apparel/Textiles Merchandising and Design
Family and Consumer Sciences
Family and Consumer Sciences Education
Food and Nutrition, with concentrations in

Dietetics
Consumer Services
Wellness

Apparel/Textiles Merchandising and Design (51-52 hours)
This major is designed to provide a broad base for students interested in the design and merchandising of apparel and textile products to consumers. This major will also prepare students for careers in consumer service, historic costume and textiles as well as for graduate study.

Students may elect appropriate courses in business, art and theatre to complement this major.

FCS 100 Human Ecology (2)
FCS 123 Aestetics and Communication of Dress (3)
FCS 133 Apparel/Textile Product Construction (3)
FCS 223 Textile Science (3)
FCS 237 Housing and Interior Design (3)
FCS 273 History of Costume and Culture (3)
FCS 333 Advanced Apparel/Textile Product Design (3)
FCS 340 Retail Merchandise Planning (3)
FCS 347 Interior Space Planning and Materials (3)
FCS 357 Apparel/Textiles Industry Seminar (1)
FCS 358 Internship (2-3)
FCS 361 Family Resource Management (3)
FCS 373 Functional Product Design (3)
FCS 403 Seminar in Family and Consumer Sciences (1)
ART 202 Design 1 (3)
EBA 140 Fundamentals of Economics (3)
EBA 151 Principles of Accounting 1 (3)
EBA 354 Principles of Management (3)
EBA 356 Principles of Marketing (3)

Food and Nutrition
This major is designed to provide a broad base for those students who would like to prepare for a health service career such as dietetics, a consumer service career in the area of food and nutrition or for a career in corporate or community wellness programming.

The Food and Nutrition major consists of a core of required courses plus the choice of additional required courses (concentrations in dietetics, consumer services or wellness.) dependent upon the career goal of the student.

Core: (28 hours)

FCS 100 Human Ecology (2)
FCS 210 Food Science and Preparation (3)
FCS 225 Fundamentals of Nutrition (3)
FCS 245 Dimensions of Food and Meals (3)
FCS 325 Applied Nutrition (3)
FCS 350 Advanced Problems in Foods (4)
FCS 361 Family Resource Management (3)
FCS 362 Management Residency (3)
FCS 403 Seminar in Family and Consumer Sciences (1)
EBA 354 Principles of Management (3)

Concentration A: Dietetics (52 hours)

FCS 310 Food Service Systems Management (4)
FCS 335 Public Health Nutrition and Policy (3)
FCS 345 Nutrition Education and Clinical Assessment (3)
FCS 375 Nutrition in Disease I (3.5)
FCS 376 Nutrition in Disease II (3.5)
FCS 385 Advanced Nutrition (3)
BIO 231 Human Anatomy and Physiology 2 (4)
BIO 301 Microbiology (4)
CEM 121 General Inorganic Chemistry 1 (5)
CEM 122 General Inorganic Chemistry 2 (5)
CEM 221 Organic Chemistry 1 (4)
CEM 235 Cell Chemistry (4)
EBA 364 Human Resources Management (3)
PSY 110 Introduction to Psychology (3)

Majors completing the concentration in Dietetics do not complete the general education integrated sciences.

Concentration B: Consumer Services (24 hours)

FCS 347 Interior Space Planning and Materials (3)
FCS 358 Internship (3)
COM 185 Public Speaking (3)
COM 240 Mass Media (3)
COM 305 Writing for the Media (3)
EBA 130 Introduction to Business (3)
EBA 356 Principles of Marketing (3)
EBA 357 Marketing Research (3)

Concentration C: Wellness (43 hours)

FCS 335 Public Health Nutrition and Policy (3)
BIO 230 Human Anatomy and Physiology 1 (4)
COM 195 Interpersonal Communications (3) or COM 185 Public Speaking (3)
PSY 110 Introduction to Psychology (3)
HPR 135 Personal and Community Health Concerns (3)
HPR 211 Fit for Life (2)
HPR 270 Kinesiology (3)
HPR 370 Exercise Physiology (3)
REC 215 Commercial Recreation (3)
REC 310 Recreation and the Aging Process (3) or PSY 141 Aging in the Modern World (3)
FCS 358 Internship (3)
FCS 400 Seminar in Wellness (1)

The Food and Nutrition major follows the current requirements of the American Dietetic Association. Bluffton College is currently granted approval status by the American Dietetic Association Council on Education Division of Education Accredication/Approval, a specialized accrediting body recognized by the Council on Post-secondary Accreditation and the United States Department of Education. During the student’s senior year the department helps the student apply for a dietetic internship.

Family and Consumer Sciences (52-54 hours)

FCS 100 Human Ecology (2)
FCS 123 Aesthetics and Communication of Dress (3)
FCS 133 Apparel/Textile Product Construction (3)
FCS 210 Food Science and Preparation (3)
FCS 214 Human Growth and Development (3)
FCS 223 Textile Science (3)
FCS 225 Fundamentals of Nutrition (3)
FCS 237 Housing and Interior Design (3) or FCS 347 Interior Space Planning and Materials (3)
FCS 245 Dimensions of Food and Meals (3)
FCS 361 Family Resource Management (3)
FCS 362 Management Residency (3)
FCS 403 Seminar in Family and Consumer Sciences (1)
SOC 208 Sociology of the Family (3)

Through consultation with the departmental adviser, the student may build upon these minimum requirements to pursue a specific career goal.

Family and Consumer Sciences Education (56 hours)

EBA 140 Fundamentals of Economics (3)
EDU 215 Human Growth and Development (3)
EDU 255 Developmental Curriculum: Cognitive Learning (3)
FCS 100 Human Ecology (2)
FCS 123 Aesthetics and Communication of Dress (3)
FCS 133 Apparel/Textile Product Construction (3)
FCS 210 Food Science and Preparation (3)
FCS 223 Textile Science (3)
FCS 225 Fundamentals of Nutrition (3)
FCS 237 Housing and Interior Design (3)
FCS 245 Dimensions of Food and Meals (3)
FCS 335 Public Health Nutrition and Policy (3)
FCS 347 Interior Space Planning and Materials (3)
FCS 361 Family Resource Management (3)
FCS 362 Management Residency (3)
FCS 381 Work and Family Life Education Programs (3)
FCS 403 Seminar in Family and Consumer Sciences (1)
HPR 140 Human Sexuality (2)
SOC 208 Sociology of the Family (3)
SWK 263 Human Behavior and Social Environment I (3)

Vocational License: Family and Consumer Sciences (29-30 hours)

Students seeking secondary licensure in Family and Consumer Sciences must also complete the courses required for licensure. Ohio teacher licensure for Family and Consumer Sciences covers multi-age 4-adult.

CPS 100 Using Microcomputers (2) or CPS 105 Introduction to Microcomputers (3) + Technology Workshops
EDU 215 Human Growth and Development (3)
EDU 210 Introduction to Teaching in a Diverse Society: Vocational (3)
EDU 211 Field Experience (1)
EDU 305 Content Area Literacy/General Methods (2)
EDU 346 Vocational Classroom Organization (2)
EDU 332 Social and Philosophical Issues in Education (3)
EDU 453 Student Teaching – Vocational (10)
PSY 254 Educational Psychology and Classroom Assessment (3)

Minors
The department offers minors in Wellness and Family and Consumer Sciences.

Wellness (21 hours)
Coursework for the minor includes the following:

BIO 230 Human Anatomy and Physiology I (4)
FCS 225 Fundamentals of Nutrition (3)
HPR 120 First Aid and CPR (1)
HPR 135 Personal and Community Health Concern (3)
HPR 211 Fit for Life (2)
COM 195 Interpersonal Communication (3) or COM 185 Public Speaking (3)

In addition, a minimum of five additional hours is to be chosen from courses within the wellness concentration. Student must hold first aid and CPR certification upon graduation.

Family and Consumer Sciences (20 hours)

FCS 100 Human Ecology (2)
FCS 123 Aesthetic and Communication of Dress (3)
FCS 210 Food Science and Preparation (3)
FCS 214 Human Growth and Development (3)
FCS 225 Fundamentals of Nutrition (3)
FCS 237 Housing and Interior Design (3) or FCS 347 Interior Space Planning and Materials (3)
FCS 361 Family Resource Management (3)

Courses
FCS 100 Human Ecology (2)
A study of the relationship between material resources, their consumption and the consequent quality of life for the individual. Focus is placed on contemporary issues in nutrition, apparel, housing and the family. This course, which serves as an introduction to the discipline for Family and Consumer Science majors, is also designed to benefit students interested in family, consumer and community issues.

FCS 110 Fundamentals of Food Preparation (2)
Acquiring basic skills in food selection and preparation. Understanding food quality standards and market varieties and factors affecting consumer choice, palatability and nutritional content. Suitable for nonmajors. Lecture and lab.

FCS 123 Aesthetics and Communication of Dress(3)
The application of art elements and principles to the design and selection of apparel, introduction to body form variation and the evaluation of apparel as a consumer product. Apparel as a reflection of cultures including social and psychological motivations for dress, activities within cultures and dress as cultural artifacts. Suitable for nonmajors.

FCS 133 Apparel/Textile Product Construction (3)
Principles of apparel/textile product construction, utilization of commercial patterns, emphasis on concepts of fit and factors influencing the quality of sewn products. Lecture and lab.

FCS 210 Food Science and Preparation (3)
A study of scientific principles related to food and food preparation. Understanding the composition of food and food products and the principles of food preparation leading to palatability, maximum nutrient retention and food sanitation. Lecture and lab.

FCS 223 Textile Science (3)
A study of textile concepts and principles concerning fibers, yarns, fabric construction and finishes. Includes textile legislation, current technology in the field and evaluation criteria for both apparel and home furnishing textile products. Lecture and lab.

FCS 225 Fundamentals of Nutrition (3)
A study of the nutritional needs of the human body for good health. Specific attention will be given to understanding the nutrients and their chemical characteristics, functions in the body and food sources. The nutritional requirements of the individual student will be emphasized in an attempt to understand the relationship between diet and health. Suitable for nonmajors.

FCS 237 Housing and Interior Design (3)
Various factors explored for analyzing housing plans include: need profiles, structural detail, energy conservation and historic styles. The interior design portion will include the art elements and principles, furniture style identification and selection of home furnishings, window treatments, accessories and other surface treatments. Lecture and lab. Offered alternate years.

FCS 245 Dimensions of Food and Meals (3)
This course will examine the economic, social, cultural and consumer issues related to food and meals in today’s society. A focus will be the translation of nutritional needs into food, menus and meals. Planning, purchasing, production and service of meals will be accomplished through group participation. Prerequisite: FCS 110 or FCS 210. Lecture and lab.

FCS 265 Food/Hunger and Responsible Lifestyles (3)
This course investigates national and international hunger concerns and implications for world peace. It includes campus and community activities to promote hunger awareness and to participate in hunger assistance organizations. Suitable for nonmajors.

FCS 273 History of Costume and Culture (3)
Historical perspective of apparel in terms of cultural and societal roles. Emphasis is placed on style identification in terms of contemporary apparel design and costuming for theatre and art. May include preservation and restoration of historic garments. Offered alternate years.

FCS 284 Special Studies Seminar (1)
Study by tour of careers in interior design, fashion, nutrition and foods. Major cities visited on alternate years include Chicago and New York City.

FCS 310 Food Service Systems Management (4)
A study of the organization and management of food service systems; principles and techniques of menu planning; quantity food purchasing, preparation and storage; budgeting; equipment use and layout; personnel management; and sanitation. Prerequisite: FCS 110 or FCS 210. Lecture and field experience.

FCS 315 Parent – Child Relationships (3)
A study of interactive parent-child relations from infancy through adulthood, and the internal and environmental forces that impact family dynamics.

FCS 325 Applied Nutrition (3)
Nutrition related to critical periods throughout the life cycle. Included are nutritional needs during infancy, childhood, adolescence, athletics, pregnancy and in aging. Consideration is given to related physiological, psychological and socio-economic factors. Prerequisite: FCS 225.

FCS 333 Advanced Apparel/Textile Product Design (3)
A study of flat pattern design, experimentation with special fabrics and techniques as they relate to the design and development of apparel and textile products. Computer-aided design included. Prerequisite: FCS 133 or permission of instructor. Lecture and lab. Offered alternate years.

FCS 335 Public Health Nutrition and Policy (3)
This course will provide an overview of public health and the organization of both public and private health services. The focus will be on the basic principles of epidemiology as the basis for policy making. In addition, the legislative process will be examined. Students will utilize current information technologies such as Internet resource and web page development/publishing. Prerequisite: FCS 225.

FCS 340 Retail Merchandise Planning (3)
The principles of retail merchandise buying and management as they relate to both hard- and soft-line consumer goods. Prerequisite: EBA 356 or permission of instructor. Offered alternate years.

FCS 345 Nutrition Education and Clinical Assessment (3)
A study of nutrition education, nutrition counseling skills and nutrition assessment techniques. The course will emphasize the techniques used to determine a client’s nutritional status and appropriate interventions. Principles and theories of learning, behavioral modification, cognitive theory, counseling theories and implementing and evaluating learning will be presented. Students will develop skills in nutritional assessment, care planning, medical terminology and professional documentation. Prerequisite: FCS 225.

FCS 347 Interior Space Planning and Materials (3)
The study of space use and planning in both residential and commercial settings. Specific attention will be given to workspaces, kitchens, special needs adaptations and other functional spaces. Materials selection and application is covered. Offered alternate years.

FCS 350 Advanced Problems in Foods (4)
Application of experimental methods in food product development and quality control. Comparison and evaluation of food products in relation to acceptable standards and use. General statistical applications will be included. Prerequisite: FCS 210. Lecture and lab. Offered alternate years.

FCS 357 Apparel/Textiles Industry Seminar (1)
Required of all majors in Apparel/Textiles and Family and Consumer Sciences (general program) prior to their first internship experience. The course will emphasize emerging trends and issues in the field and provide opportunity for researching a position for an internship. Specific expectations, guidelines and documentation of the internship experience will be addressed. Prerequisite: junior standing.

FCS 358 Internship (2-3)
Supervised work experience providing opportunity for application of principles and theory learned in the student's major course work. Contact hours and specific requirements to be arranged with supervising faculty prior to the course. May be repeated for a maximum of 9 hours of credit. Open to juniors and seniors. Prerequisite: FCS 357 for apparel majors.

FCS 361 Family Resource Management (3)
A study of the philosophy, goals and principles of household management in relation to changing roles and family life styles. Attention is given to the management of family resources such as money, time and energy, including studies in work and family issues, decision-making and consumer topics. The course is appropriate for upper-class students majoring in Sociology or Social Work and any married student.

FCS 362 Management Residency (3)
Experience, with application of principles learned, in operating a family home. Residency during fall or spring semester in Mara Alva House. Prerequisites: FCS 245 and FCS 361.

FCS 373 Functional Product Design (3)
Designing apparel and textile products for special purposes such as sport activities, energy conservation, industrial use, home furnishings, special sizing, children's wear or for disabled persons. Design problems require research and assessment of target markets. Lecture and lab. Prerequisite: FCS 333. Offered alternate years.

FCS 375 Nutrition in Disease 1 (3.5)
A study of the nature and etiology of disease, the relationship of nutrition to health and disease processes and the use of nutrition therapy in the treatment of disease. Prerequisites: FCS 345 and BIO 231. Lecture plus clinical experience.

FCS 376 Nutrition in Disease 2 (3.5)
The second of a two-course sequence, this one continuing the study of nutritional management in the treatment of disease. Prerequisite: FCS 375. Lecture plus clinical experience.

FCS 381 Work and Family Life Education Programs (3)
A study of the philosophy, organization, curriculum and regulations of work and family life education programs in Ohio. The course meets state vocational certification requirements for Family and Consumer Sciences Education majors. Offered alternate years.

FCS 385 Advanced Nutrition (3)
Analysis of selected topics in human nutrition with emphasis on current research. Review of nutrients and their role in physiological processes. Prerequisites: FCS 225 and BIO 231.

FCS 390 Independent Study (1-3)
By arrangement.

FCS 400 Seminar in Wellness (1)
Study of selected topics and professional development in the field of wellness. Not open to first-year students.

FCS 403 Seminar in Family and Consumer Sciences (1)
Study of selected research topics and professional development in family and consumer sciences. Open to senior majors only.

Modified 12/7/00