FCS 290. Exploration of Family and Consumer Sciences. 3 cr. Designed for Family and consumer Science majors. Explore Family and consumer Science professions in public schools and community agencies. Complete observations with FCS professionals working in the field as well as prepare and teach a mini lesson. Also includes an introduction to professional development, research skills and ethics in FCS.

FCS 381/581. Course Construction for Vocational Education. 2 cr. Develop curriculum for post-secondary school programs; develop a course of study, instructional package, and/or unit of instruction.

FCS 382/582. Techniques for Teaching Vocational Education. 2 cr. Techniques and materials for instructional planning and teaching post-secondary vocational education courses.

FCS 383/583. Evaluation in Vocational Education. 2 cr. Techniques for analyzing post-secondary education programs; interpret evaluation data. Prereq: Cons instr.

FCS 385/585. Introduction to Vocational Guidance. 2 cr. Occupational opportunities and statutory requirements in vocational and technical education programs.

FCS 390/590. Adult Education. 2 or 3 cr. Philosophy, history, techniques, and experiences in teaching adults.

FCS 391. Curriculum and Methods for Family and Consumer Science. 3 cr. Family and consumer science K-12 curriculum development including philosophy, teaching techniques, course materials. Prereq: 290.

FCS 392. Program Planning and Assessment in Family and Consumer Science. 3 cr. Administration of family and consumer science K-12, including program planning and assessment. Prereq: 290, 391.

FN 101. Introduction to the Professions of Dietetics and Nutrition.  1 cr; pass/fail. Introduction to fields of nutrition, dietetics, and food service administration. Educational requirements and role of the dietitian in varied settings.

FN 103. Healthy Weight Management. 2 cr. Look at weight management from a nondiet, nongimmick, and lifestyle improvement approach, including Prochaska’s stages of change, paradigm shifts, cultural bias, nutrition, fitness, and body image. May not earn credit in both FN 103 and HP/W 103.

FN 106. Introductory Foods. 3 cr. Introduction to basic physical and chemical properties of foods; interaction and reaction of food in food preparation procedures; evaluate prepared products. 2 hrs lec, 3 hrs lab per wk.

FN 151. Contemporary Nutrition. 2 cr. Apply nutrition principles to contemporary problems in food choices and health. GDR:WL/HE

FN 246. Advanced Foods. 3 cr. Investigate interplay between food composition, chemical and physical interactions in food preparation. Develop techniques for quantity food production with consideration of sustainable practices. Introduce menu planning variables and demonstrate menu planning for various populations. Prereq: 106 and Chemistry 106.

FN 248. Health Management. 2 cr. Contemporary management theories, principles, and practices as applied in various heath professions (hospitals, corporate wellness, community outreach agencies, etc.). 2 hrs lec per wk.

FN 253. Introduction to Nutrition and Nutrient Metabolism. 3 cr. Basics for and use of nutrient recommendations and dietary guidelines; digestion, metabolism, use and interrelationships of foods and nutrients. Prereq: So st.

FN 347. Introduction to Food Service. 4 cr. Basic principles of food service management as applied to commercial and noncommercial food service organizations. Impact of current social, economic, technological and political factors on food service operations. Food service facility design. Laboratory experience. 3 hrs lec, 3 hrs lab per wk. Prereq: 246.

FN 351. Elementary Nutrition. 3 cr. Individual food needs and the foods that supply those needs, especially for preschool and elementary-age children.

FN 353. Nutrition: Assessment and Program Coordination. 3 cr. Basic nutrition concepts including application to specific health-related conditions of adults.

FN 357. Ecology of Foods. 3 cr. Introduction to ecology of food and food systems. Sociocultural, political and economic influence on food choices and their environmental consequences. Overview of alterations in human diet caused by global environmental changes including climate, toxic pollution, degradation of terrestrial and marine environments, loss of species and biodiversity. Role of rapidly growing human populations, their food choices and patterns of resource use. Policies for regulation, strategies for prevention, control of problems. GDR:EL

FN 373. Nutrition Throughout the Life Cycle. 3 cr. Nutritional requirements, challenges, community nutrition programs, and eating patterns throughout the life cycle. Prereq: 106, 253.

FN 393. Educational Techniques in Dietetics. 2 cr. Principles and theories of learning. Resources, methods and techniques for teaching dietetics. Group dynamics and facilitation. Program planning and evaluation. 1 hr lec, 2 hrs lab per wk. Prereq: 253, Communication 101 recommended.

FN 395. Field Experience. 3 or 4 cr. Supervised program at a cooperating business site. 1 hr seminar per wk for 1 cr, plus a minimum of 40 hrs arranged at the business site for each addl cr. May repeat for 9 cr max. Prereq: Cons instr.

FN 397. Field Work. 1-8 cr. Supervised training work program in a cooperating off-campus establishment; work experience and supervision followed by an evaluation of individual progress.

FN 399. Special Work. Upperclass dietetics majors may arrange for independent study with cons assoc dean. Credit based on scope of project.

FN 400. Professional Issues in Dietetics. 2 cr. Didactic Program in Dietetics (DPD) prepares students for dietetic internship to apply principles and theories to nutrition care of individuals and groups and develop skills for life-long professional learning. Prereq: Sr st.

FN 448/648. Food Service Operational Management. 4 cr. Functional management experience to plan, organize, implement, direct, and control the laboratory cafeteria. Applied concepts in quantity food production, food safety, sanitation (HACCP), recipe standardization, nutritional analysis, cost/profit analysis, inventory management, time and temperature relationships, food delivery, cafeteria promotions and cash controls using management skills. Presentations on HACCP and policies and procedures. 2 hrs lec, 6 hrs lab per wk. Prereq: 342.

FN 450/650. Sports Nutrition for Fitness and Athletic Performance. 3 cr. Apply fundamental nutrition and exercise physiology concepts to understand how diet and exercise intersect with health and performance. For the athlete to maximize performance and for the general consumer interested in overall fitness, health and wellbeing. Prereq: FN 253 and HP/W 312.

FN 452. Food Service Sanitation. 1 cr. Sanitation and safety in food preparation, service, storage, and handling. Prevention of microbial problems involving personnel, equipment, and total food service operation.

FN 454/654. Nutritional Assessment and Counseling. 3 cr. Study nutrition assessment parameters used to develop a nutrition care plan. Current counseling theories; interviewing and counseling techniques for use with various nutrition-related diagnoses. 2 hrs lec, 2 hrs lab per wk. Prereq: 457/657 or con reg.

FN 455/655. Medical Nutrition Therapy. 4 cr. Alterations in nutritional requirements and metabolism that accompany disease states; application of nutritional therapies to treat disease states. 3 hrs lec, 2 hrs lab per wk. Prereq: 457.

FN 456/656. Advanced Community Nutrition. 4 cr. Apply nutrition concepts in public health setting; disease prevention and health promotion; analyze related programs and legislation with nutrition components; program planning strategies. Prereq: 373, 357 recommended.

FN 457/657. Advanced Nutrition and Human Metabolism. 3 cr. Integrated study of human nutrient physiology and metabolism. Biochemical and physiologic basis for role of nutrition in health and disease; nutritional implications of metabolic disorders. Prereq: 373, Chemistry 260, Biology 285, or cons instr.

FN 462. Applied Scientific Research. 2 cr. Applied basic science and epidemiological research for health professionals. Prereq: Math 355.

FN 490/690. Workshop. 1-4 cr. Subtitle will designate area.

HP/W 101. Careers in Health Promotion/Health Protection. 1 cr; pass/fail. Introduction to seven dimensions of wellness, career opportunities in wellness and occupational health and safety; skills and competencies required, content areas, areas of specialization, introduction to professional organizations and journals.

HP/W 102. The Healthy American. 2 cr. Design, prescription, and implementation of personal exercise programs; lifestyle assessments, diet techniques, stress management, fitness theory. 8 wks lec (2 hrs/wk), 8 wks independent activity study. GDR:WL/HE

HP/W 103. Healthy Weight Management. 2 cr. Look at weight management from a nondiet, nongimmick, and lifestyle improvement approach, including Prochaska’s stages of change, paradigm shifts, cultural bias, nutrition, fitness, and body image. May not earn credit in both FN 103 and HP/W 103. GDR:WL/HE

HP/W 107. Special Topics in Seven Dimensions of Wellness. 2 cr.  Use the social, physical, emotional, career, intellectual, environmental, spiritual (SPECIES) model to provide overview of wellness dimensions and specific academic and experiential in-depth coverage of one or two dimensions. Subtitle will designate focus. May repeat for credit with different subtitles. GDR:WL/HE

HP/W 110. Loss and Grief. 2 cr. Explore the issues of grief. Develop working model of the grief process, recognize healthy and unhealthy expressions of grief, review the literature on grief, become comfortable talking about personal issues related to grieving and provide support for others to do so. GDR:WL/HE

HP/W 148. Creating Great Relationships. 2 cr. Concepts of fairness, mutuality, shared responsibility, respect; interpersonal skills, identifying and transforming conflict, recognizing, correcting, or avoiding abusive behaviors; creating reciprocal support. GDR:WL/HE

HP/W 201. Personal Wellness for Preprofessionals. 2 cr. Assess your personal wellness in each dimension; explore variables contributing to personal excellence; complete a behavior change project.

HP/W 202. Personal Wellness and Group Exercise Leadership. 3 cr. Assess and plan to improve your personal wellness in all seven dimensions of wellness. Also introduction to group exercise leadership skills and experiences. Prereq: 101.

HP/W 206. High Level Wellness. 3 cr. Factors and strategies to develop one’s potential. Assess current behaviors, set goals, plan strategies. Learn techniques of organization, intellectual and emotional well-being, motivation, time management, and effective practice techniques. Observe behaviors and self talk, write reflectively. Select role models and research their techniques for reaching excellent performance levels. GDR:WL/HE

HP/W 207. Social and Emotional Wellbeing. 3 cr. Overview of wellness using the SPECIES model, emphasizing social and emotional wellness. Creating and maintaining healthy relationships. Accepting worth; creating, recognizing, and expressing feelings; taking responsibility for behavioral choices. GDR:WL/HE

HP/W 208. Health Risk Reduction. 3 cr. Identify health risks; develop and implement change plans. Includes record keeping and writing. Designed for students with health risks such as elevated body mass index, sedentary behavior, excess alcohol and/or tobacco use. Prereq: Cons instr. GDR:WL/HE

HP/W 248. Creating Healthy Relationships. 3 cr. Create and maintain loving, healthy, sexual relationships. Examine current values, attitudes, and behaviors. Learn to make deliberate choices, acquire conflict resolutions skills, enhance trust and intimacy, identify and avoid abusive behaviors. GDR:WL/HE

HP/W 290. Psychological Aspects of Health. 3 cr. Role of psychology in disease, injury, premature death, and high level wellness, both to individual and society. Includes interrelatedness of wellness dimensions, healthy and destructive behaviors, managing chronic diseases, psychosocial aspects of final illness and death, and delivery of health services. Prereq: HPHD major intent.

HP/W 299. Independent Study/Special Health Behavior Change Topics. 1-2 cr. Independent, self-improvement study covering one or more major health and economic concerns of Wisconsin such as communicable disease, chronic disease prevention and control, injury prevention, environmental health, reproductive/perinatal health, infant and child care, adolescent health, adult obesity, alcohol and drug abuse. Prereq: Cons instr, completed contract form. GDR:WL/HE

HP/W 300. Health Promotion Programming: Design, Techniques, and Resources. 3 cr. Develop skills to design and write complete health promotion programs including needs and assessment, goals and objectives, appropriate use of incentives, program evaluation and selection of resources. Gain discipline specific writing and presentation skills through the design and delivery of original programs to selected audience.

HP/W 304. Behavior Change Facilitation. 3 cr. Beginning skills in health counseling: interpret data, set goals; attend, encourage, challenge, and plan strategies for health promotion/protection. Prereq: Accepted HPW major or cons instr.

HP/W 305. Epidemiological Factors in Health Promotion/Protection. 3 cr. Understanding strategy documents developed for prevention and control of national health objectives; pathophysiology, morbidity, and mortality of the 10 leading work-related health problems; use epidemiological principles to analyze risk and recommend appropriate prevention and control intervention strategies. Prereq: Biology 285, accepted HPW major, cons instr.

HD 166. The Family: Continuing Concerns. 3 cr. Examine research and theory that relate to complex concerns families face over time. GDR:SS2

HD 261. Child Growth and Development. 3 cr. Concepts and current research findings applied to the study of growth and development of normal children, from conception through adolescence within the context of the family. Prereq: Psychology 110. GDR:SS2

HD 265. Human Growth and Development: A Life-Span Approach.  3 cr. Concepts, principles, and current research findings applied to the study of growth and development from conception through death in the context of family. Includes physical/health-related issues. Prereq: Psychology 110 or cons instr. GDR:SS2

HD 360/560. Infant and Toddler Development. 3 cr. Human development through 2 1/2 years; implications for parents and early childhood education programs; observations.

HD 363/563. Development of the Preschool Child. 1-3 cr. Overview of current research and theory relating to development of children ages 3 to 6, and programming implications.

HD 364/564. Infant Development and Programming. 1-3 cr. Human development, birth to three years. Implications for parents, caregivers, and early childhood education programs.

HD 365/565. Guidance of Young Children. 1-3 cr. Current research and theory related to guidance of children, preschool through adolescence. Application to home and school environments.

HD 367/567. Family Structure and Interaction. 1-3 cr. Family functions; variations in family organization and relationships; apply principles to family decision making during different stages of the life cycle. Prereq: Sociology 101 or Psychology 110, or cons instr. GDR:SS2

HD 372/572. Consumer Economics. 3 cr. Consumer, business, and government interactions in the economic environment; consumer choice and decision making relevant to resource allocation and purchases in the market. May not earn credit in both HD 372 and Economics 272.

HD 381. Families and the Environment. 3 cr. Study the family and the environment considering the reciprocal relationships between the two systems. GDR:EL

HD 386. Family Resource Management and the Environment. 3 cr. Examine various perspectives on how individuals and families manage human and nonhuman resources. Study family and environment and reciprocal relationships between the two systems. GDR:EL

HD 397. Field Work. 1-12 cr. A supervised training work program in a cooperating off-campus establishment; work experience and supervision followed by an evaluation of individual progress.

HD 399. Special Work. Upperclass early childhood education and family and consumer education majors may arrange for independent study with cons chair. Credit based on scope of project.

HD 466/666. Guidance of Children and Adolescents. 3 cr. Current research and theory related to the guidance of children from preschool age through adolescence. Apply to home and school environments.

HD 490/690. Workshop. 1-4 cr. Subtitle will designate area.

HD 760. Family and Community Wellness. 1-3 cr. Study factors that affect the well-being of individuals within the context of family and community. May be offered in 1 cr modules with subtitles.