ATD 1190 Introduction to Fashion and the Apparel Industry (3 credits)
Introduction to the sewn product manufacturing and merchandising industry; overview of socio-cultural, historic, aesthetic, design, business, and economic factors; emphasis on careers in the sewn products industry. Students must complete this course with a grade of C or higher as a prerequisite to future Apparel, Textiles and Design (ATD) courses. Typically Offered: Fall.
ATD 1230 Textiles (3 credits)
Fiber, yarn, and fabric properties, color and finishes as they relate to performance, care, and consumer satisfaction. Students must complete this course with a grade of C or higher as a prerequisite to future Apparel, Textiles and Design (ATD) courses. Typically Offered: Spring.
ATD 1240 Introduction to Apparel Construction Studio (2 credits)
Introduction to hand sewing, home, and industrial sewing machinery to construct garments and products. Two 2. 5-hour studios per week, 1 hour of outside studio time, and assigned work. Students must complete this course with a grade of C or higher as a prerequisite to future Apparel, Textiles and Design (ATD) courses. Typically Offered: Fall and Spring.
ATD 2230 Fashion Business and Product Development (3 credits)
Analysis of textile and apparel products and processes relative to design, development, and production methods, including evaluation of consumer value. Students must complete this course with a grade of C or higher as a prerequisite to future Apparel, Textiles and Design (ATD) courses. Open to all students with sophomore standing or higher. Typically Offered: Spring.
ATD 2240 Apparel Construction and Assembly Processes Studio (3 credits)
The course explores intermediate-level garment construction techniques and the relationship between design concepts, fabric characteristics, and fit. Students will complete individual projects in a variety of fabric types and assembly techniques within an apparel industry context. Two 3-hour studios per week, an expected 6-9 hours of outside studio time, and assigned work. Students must complete this course with a grade of C or higher as a prerequisite to future Apparel, Textiles and Design (ATD) courses. Typically Offered: Spring.
ATD 2390 Digital Illustration for the Apparel Industry (3 credits)
Introduction to digital illustration software including apparel illustration tools, editing and coloring, working in the digital environment, and digital board building. Students follow an industry-typical concept and design process for a target customer, including corresponding design boards, line of garments, line presentation, and creation of an online portfolio site. Typically Offered: Fall.
ATD 3240 Patternmaking Studio (4 credits)
Methods and principles of flat pattern and draping design; use of pattern making skills and advanced construction skills in apparel product development; developing specifications for apparel production. Two 3-hour studios per week and assigned work. Students must complete this course with a grade of C or higher as a prerequisite to future Apparel, Textiles and Design (ATD) courses. Typically Offered: Fall.
ATD 3250 Digital Patternmaking & Technical Design Studio (3 credits)
This course builds on existing patternmaking skills by applying methods and techniques for developing patterns using computer-aided pattern drafting software and includes grading, markers, and graded spec sheets. Typically Offered: Spring.
ATD 3260 Weaving Studio (3 credits)
This studio course gives students the opportunity to learn woven fabric structures and create woven fabrications on looms. Typically Offered: Spring.
ATD 3270 Textile Surface Design Studio (1-3 credits, max 9)
This studio course gives students the opportunity to experiment with the texture and appearance of textile fabrications. Techniques may include dyeing and resist methods, subtraction, and embellishment, among others depending on industry trends. Typically Offered: Fall.
ATD 3280 Experimental Construction Studio (1-3 credits, max 9)
This studio course gives students the opportunity to experiment with transforming two-dimensional textiles into three-dimensional apparel products. Techniques may include tailoring, upcycling, use of non-traditional textiles, and use of fabrics students have produced in other courses, among others dependent on current industry trends. Can be repeated up to 3 times. Typically Offered: Fall (Even Years).
ATD 3390 Apparel Technology Studio (3 credits)
Introduction to e-Textiles, laser cutting and 3D printing in an apparel or wearable context. Students will learn how to design within each technology and produce prototypes for evaluation. Typically Offered: Fall.
ATD 3490 History of Western Dress (3 credits)
Historic overview of western dress from ancient Mesopotamia and Egypt to Western Europe through the 20th century; focus on dress and human appearance as a reflection of the socio-cultural factors of the times. Typically Offered: Fall.
ATD 4040 (s) Special Topics (1-16 credits)
Credit arranged
ATD 4130 Collaborative Design Studio (3 credits)
Team-based design studio with focus on industry-level product development work with preparation of a professional portfolio. Two 3-hour studios per week. Typically Offered: Fall.
ATD 4240 Senior Experience: Apparel Design Studio (4 credits)
Intensive apparel design studio experience culminating in the design, development, and creation of the Senior Apparel Collection. Preparation and participation in a public exhibition is required. Typically Offered: Spring.
ATD 4280 Design and Development for a Client (3 credits)
Student teams develop a line of apparel for a client from concept to finished prototype; design, patternmaking, construction, tech pack building and presentation skills are all used throughout the course. Typically Offered: Fall.
ATD 4410 Historic Dress Collections Management (3 credits)
Introduction to managing a historic collection of garments including accession and deaccession policies and procedures, conservation and storage practices, disaster management, and research for and mounting of exhibitions. Typically Offered: Spring.
ATD 4490 Dress and Culture (3 credits)
Dress and culture examined from an interdisciplinary and cross-cultural perspective with emphasis on diversity within a global scale society; the relationship of dress to physical environments, social and economic systems, aesthetic expression, individual identity, and cultural ideals and values. Field trip. Typically Offered: Spring.
ATD 4500 Sewn Product Industry Tour (1 credit)
Field site tours of apparel industry firms representing design, manufacturing, merchandising, sourcing, retailing, and other aspects of the industry. Forty-five hours of instruction, field experience, and follow-up project work (3 hours prep, 32 hours tours/company visits, 10 hours project). Variable field trip fee depending on actual cost. Typically Offered: Fall.
ATD 4600 Apparel Promotion and Merchandising (3 credits)
Promotion in Merchandising is designed to cover the principles of fashion, consumer behavior as it relates to promotion activities, and non-personal selling techniques. The non-personal selling techniques to be covered include (but are not limited to) store image, advertising, display, publicity/public relations, fashion shows, and special events. Students will be involved in actual hands-on experience with many of the techniques. Typically Offered: Spring.
ATD 4980 (s) Internship (1-16 credits, max 9)
ATD 4990 Directed Study (1-16 credits, max 99)
Credit arranged Graded Pass/Fail.
ECDE 2100 Introduction to Early Childhood Education (3 credits)
This course provides an overview of the complexity of working with young children and their families. The topics include introduction to the history of early childhood education, supportive agencies, roles of professionals, contexts of typical and atypical child and family development, and curricular models. This course requires 20 hours of service learning. Typically Offered: Fall.
ECDE 2340 Infancy and Early Childhood (3 credits)
Influences on development before birth through the preschool years; factors that determine physical, emotional, cognitive, social, and creative development. Typically Offered: Spring.
ECDE 2350 Principles and Methods of Child Observation (3 credits)
Development of skills necessary to observe, record, and interpret child behavior; observations to be arranged. Typically Offered: Fall.
ECDE 2540 Middle Childhood Development (3 credits)
Emotional, social, cognitive, and physical development of the school-age child through pre-adolescence in the context of family, school, peer group, and community. Typically Offered: Fall.
ECDE 3300 Positive Behavior Intervention and Support (3 credits)
Drawing on developmental theories and behavioral principles, this course discusses evidence-based strategies for strengthening desirable behaviors and reducing challenging behaviors in students. Both theoretical foundations and practical techniques of Positive Behavior Intervention and Support (PBIS) will be addressed. Typically Offered: Fall.
ECDE 3330 Developmental Curriculum for Young Children (4 credits)
Principles and practices of a developmentally based curriculum, assessment, intervention, and evaluation. Three hours of lecture and two hours of lab per week. Typically Offered: Spring.
ECDE 3400 Parent-Child Relationships in Family and Community (3 credits)
May be taken by nonmajors. Dynamics of parent-child interactions and models for parent education programs in community and school settings. Typically Offered: Fall.
ECDE 4010 Preschool Internship Seminar (2 credits)
A review of the professional responsibilities and commitments, and the interactions and partnerships that support children and families' healthy development, learning, and well-being. Typically Offered: Fall and Spring.
ECDE 4040 (s) Special Topics (1-16 credits, max 99, max arranged)
ECDE 4100 Advanced Infant and Toddler Development and Learning (3 credits)
This course provides an in-depth study of the child from conception to three years of age. The topics may include an overview of typical and atypical development with various theoretical perspectives in each of the developmental domains, quality caregiving practices, and supported services and/or programs. Additional assignments required for graduate credit. Typically Offered: Spring (Odd Years).
ECDE 4200 Inclusive Early Childhood Education (3 credits)
This course examines the needs, opportunities, barriers, and resources to inclusive early childhood education. The relevant laws, policies, research-based practices, and models will be studied to understand the context for systems change. Additional assignments required for graduate credit. Typically Offered: Spring (Even Years).
ECDE 4300 Cognitive and Motivation in Human Learning (3 credits)
This course discusses the research and theory in the psychology of learning from cognitive, developmental, behavioral, and motivation perspectives. The course’s contents are designed to provide students with historical background, research evidence, and real-life implementation of theories in various contexts, thus balancing theoretical and practical perspectives. Up-to-date, supplementary research articles will be provided to encourage students to think critically about those theories and to reflect on theories’ implications in their own learning environments. Additional work required for graduate credit. Typically Offered: Unknown.
ECDE 4350 Feeding Young Children in Group Settings (1 credit)
This course increases awareness concerning the best practices in feeding young children. Practical, hands-on activities and assignments are included in the course through videotapes and the course website (www. aee. uidaho. edu/feeding). Typically Offered: Spring.
ECDE 4360 Theories of Child and Family Development (3 credits)
Identification, interpretation, and evaluation of individual and family developmental theories. Typically Offered: Spring.
ECDE 4800 Assessment: Early Childhood/SPED (3 credits)
The assessment process, link between assessment, curriculum planning, and IEP/IFSP development, cultural responsiveness in assessment, legal issues and family partnerships. Practical experience using strategies and tools for screening and assessing development of infants and children birth through age 8, including typical and atypical development. Recommended Preparation: ECDE 2340 and ECDE 3330 Typically Offered: Fall.
ECDE 4810 Early Childhood SPED Curriculum (3 credits)
Overview of typical and atypical infant and child development; instructional strategies for working with infants, toddlers and young children through third grade, linking assessment, curriculum and IEP and IFSP development, designing instructional programming for natural settings and formal settings; involving families, collaboration among professionals, working with volunteers and paraprofessionals. Recommended Preparation: ECDE 2340 and ECDE 3330. Typically Offered: Spring.
ECDE 4900 Infant & Toddler SPED Internship (1-7 credits)
Direct practical experience in settings serving typically and atypically developing infants: ages birth to 35 months. Demonstration of screening, assessment, development of IFSP, programming in natural environments, working closely with parents to increase their roles as partners and collaboration among service providers. Typically Offered: Spring (Odd Years).
ECDE 4970 INTERN: Preschool (1-16 credits)
Credit arranged. Supervised applied experience in child development and family relations. The field experience offers opportunity for students to learn about working in settings for children and families. Typically Offered: Fall and Spring.
ECDE 4980 (s) Internship (1-16 credits)
ECDE 4990 (s) Directed Study (1-16 credits, max arranged)
Graded Pass/Fail.
ECDE 5020 (s) Directed Study (1-16 credits, max 99)
Credit arranged
ECDE 5040 (s) Special Topics (1-16 credits, max 99)
Credit arranged
ECDE 5100 Advanced Infant and Toddler Development and Learning (3 credits)
This course provides an in-depth study of the child from conception to three years of age. The topics may include an overview of typical and atypical development with various theoretical perspectives in each of the developmental domains, quality caregiving practices, and supported services and/or programs. Additional assignments required for graduate credit. Typically Offered: Spring (Odd Years).
ECDE 5200 Inclusive Early Childhood Education (3 credits)
This course examines the needs, opportunities, barriers, and resources to inclusive early childhood education. The relevant laws, policies, research-based practices, and models will be studied to understand the context for systems change. Additional assignments required for graduate credit. Typically Offered: Spring (Even Years).
ECDE 5300 Cognitive and Motivation in Human Learning (3 credits)
This course discusses the research and theory in the psychology of learning from cognitive, developmental, behavioral, and motivation perspectives. The course’s contents are designed to provide students with historical background, research evidence, and real-life implementation of theories in various contexts, thus balancing theoretical and practical perspectives. Up-to-date, supplementary research articles will be provided to encourage students to think critically about those theories and to reflect on theories’ implications in their own learning environments. Additional work required for graduate credit. Typically Offered: Unknown.
ECDE 5400 Parent-Child Relationships (3 credits)
Open to nonmajors. The developing family; patterns of child rearing. Typically Offered: Spring.
FCS 2000 (s) Seminar (1-16 credits, max 99)
Credit arranged
FCS 2030 (s) Workshop (1-16 credits, max 99)
Credit arranged
FCS 2040 (s) Special Topics (1-16 credits, max 99)
Credit arranged
FCS 2510 Survey of FCS Professions (1 credit)
Web-delivered survey course for students considering a career in family and consumer sciences, particularly teaching. Televised interviews with professionals in a variety of FCS careers, and an in-depth look at teaching as a career. An advising meeting with the FCS teacher educator is required to explain the requirements of the program.
FCS 2990 (s) Directed Study (1-16 credits, max 99)
Credit arranged
FCS 3010 Professional Skills in Dietetics I (1 credit)
Development of professional skills for CPD students including leadership skills, communication techniques, involvement in professional organizations, and promotion of foods and nutrition. Students will create a professional development portfolio. Typically Offered: Fall.
FCS 3460 Personal and Family Finance and Management (4 credits)
Principles and procedures of individual and family management and their relationship to human and economic resources; applications of management principles to spending, saving, borrowing, and investing decisions. Typically Offered: Spring.
FCS 3630 Medical Nutrition Therapy (4 credits)
Diet modification for adult and child needs in disease and convalescence. Clinical experience in Spokane hospitals. Typically Offered: Fall.
FCS 3640 Clinical Dietetics I (4 credits)
Clinical experience and simulations preparing students for entry into hospital rotations in Idaho/Washington hospitals. Typically Offered: Fall.
FCS 3650 Advanced Nutrition Lab (1 credit)
Lab to accompany FN 4150 for students accepted into CPD program only. One 2-hour lab per week. Typically Offered: Fall.
FCS 3750 Recipe Development and Culinary Exploration (3 credits)
FCS 3870 Food Systems Management (3 credits)
Institutional organization and management; supervised practice in food service. Three lectures per week. Typically Offered: Spring.
FCS 3880 Intro Dietetics Supervised Practice II (1 credit)
CPD supervised practice experience including introductory clinical, community, and food service management activities and facility rotations. One 3-hour lab per week. Typically Offered: Spring.
FCS 3980 (s) Internship (1-16 credits, max 99)
Credit arranged
FCS 4000 (s) Seminar (1-16 credits, max 99)
Credit arranged
FCS 4030 (s) Workshop (1-16 credits, max 99)
Credit arranged
FCS 4040 (s) Special Topics (1-16 credits, max 99)
Credit arranged
FCS 4050 (s) Professional Development (1-16 credits, max 99)
Credit arranged
FCS 4280 Housing America's Families (3 credits)
Housing, furnishings, and equipment as they influence family well-being, and families' housing choices as affected by social, psychological, economic, technological, and political factors. Four to five 2-hour field trips. Typically Offered: Spring.
FCS 4460 Financial Counseling and Debt Management (3 credits)
Course content includes an examination of financial counseling and debt management with individuals and families. Topics include principles of financial counseling, budgets, financial statements, credit, debt, collection policies and practices, mortgages, foreclosures, and bankruptcy. After completion, students are eligible to take a national exam towards becoming an accredited financial counselor. Recommended Preparation: FCS 3460. Typically Offered: Fall.
FCS 4480 Consumer Economic Issues (3 credits)
Consumer economic issues, including consumers in the marketplace, the consumer movement, rights and remedies, advocacy, public policy, decision making, buying, credit, banking, insurance, clothing, health care, food, housing, and investments. Typically Offered: Fall.
FCS 4720 Clinical Dietetics II (8 credits)
Continuation of FCS 3640. Supervised practice in Washington/Idaho hospitals. Typically Offered: Spring.
FCS 4870 Community Nutrition Supervised Practice (4 credits)
Community nutrition supervised practice experience in WIC, child nutrition, wellness facilities, public health, etc.
FCS 4880 Management Supervised Practice II (8 credits)
Supervised practice with dietitians and employees in school and hospital food service settings in Idaho or Washington.
FCS 4960 Internship: Fashion Business (2-8 credits, max 8)
Supervised experience in fashion business: fashion design, textile/apparel manufacturing, retailing, merchandising; geared to career goals of student. Graded Pass/Fail.
FCS 4980 (s) Internship (3-9 credits, max 9)
Supervised internship in education institutions, governmental/social agencies, hospitals, business, or industry; geared to the professional goals of students.
FCS 4990 (s) Directed Study (1-16 credits, max 99)
Credit arranged
FCS 5000 Master's Research and Thesis (1-16 credits, max 99)
Credit arranged
FCS 5010 (s) Seminar (1-16 credits, max 99)
Credit arranged
FCS 5020 (s) Directed Study (1-16 credits, max 99)
Credit arranged
FCS 5030 (s) Workshop (1-16 credits, max 99)
Credit arranged
FCS 5040 (s) Special Topics (1-16 credits, max 99)
Credit arranged
FCS 5050 (s) Professional Development (1-16 credits, max 99)
Credit arranged
FCS 5310 Applied Educational Approaches in FCS (3 credits)
This course focuses on supporting students to discover their personal teaching approach and philosophy in areas related to FCS professions. This course will also focus on creative methods, practical tools, and advice for teaching in FCS fields. Students will be matched with a faculty member who will assign some teaching responsibilities, such as grading, curriculum development, and/or leading a lecture or class activity, not to exceed 45 hours over the course of the semester. Typically Offered: Spring.
FCS 5910 Single-Subject Research Design for Social Sciences (3 credits)
This is a course that will focus on applications and interpretations of single subject research designs and the analysis of human behavior in educational and community settings. It will cover several topics such as method designs, behavioral measurements, data analyses, and writing research proposals. Typically Offered: Varies.
FCS 5980 (s) Internship (1-16 credits, max 99)
Credit arranged. Supervised internship in educational institutions, governmental/social agencies, hospitals, or industry; geared to the educational and vocational goals of students.
FCS 5990 (s) Non-thesis Master’s Research (1-16 credits, max 99)
Credit arranged. Research not directly related to a thesis or dissertation.
FCS 6000 Doctoral Research and Dissertation (1-45 credits, max 99)
Credit arranged
FN 2050 Concepts in Human Nutrition (3 credits)
Nutrition principles with their application to nutrition in life cycle; nutrition problems and controversies such as weight control and nutrition for athletes; individual computerized study of student's dietary intake. Typically Offered: Fall.
FN 2700 Scientific Principles of Food Preparation (3 credits)
Exploration of the scientific principles, basic concepts, and techniques of food preparation; food safety principles; sensory evaluation of food. Typically Offered: Spring.
FN 2710 Scientific Principles of Food Preparation Lab (2 credits)
Exploration of food preparation and application of underlying scientific principles through laboratory experiments. Applied sensory evaluation of food products; recipe modification and testing for special dietary considerations. Typically Offered: Spring. Prereqs or
FN 3050 Nutrition in the Life Cycle (3 credits)
Maternal nutrition and fetal development; lactation; nutritional needs and dietary patterns from conception to end of life. Recommended preparation: high school biology and chemistry. Typically Offered: Fall.
FN 3700 Meal Management (3 credits)
Principles of meal management for individual and family meals including menu planning, purchasing, preparation, and service. Includes cultural, social, economic, and environmental aspects of food selection and menu planning and the role of food in promotion of a healthy lifestyle. Typically Offered: Fall.
FN 3760 Food Preservation (1 credit)
Online course explores foodborne illness, food safety, and food science behind high quality, shelf-stable home preserved foods; topics include water bath canning, pressure canning, pickling, freezing, and drying. Typically Offered: Summer.
FN 4040 (s) Special Topics (1-16 credits, max 99, max arranged)
FN 4150 Advanced Nutrition (3 credits)
Principles of nutrition; physiology of digestion, absorption and metabolism of nutrients. Additional projects/assignments required for graduate credit. Typically Offered: Spring.
FN 4250 Advanced Vitamins & Minerals (3 credits)
A dive into understanding micronutrient sources, physiological functions, and metabolism in relation to human nutrition and health. At the end of the semester, you will have gained the following knowledge: 1. Have an advanced understanding of micronutrient sources, functions, and metabolism 2. Be able to educate non-science audiences on micronutrient sources and their importance to health 3. Perform basic laboratory skills for the analysis of micronutrients in biosamples 4. Write scientifically (e. g. , peer reviewed papers or grants) on micronutrients and micronutrient assays Additional coursework required for graduate credit Typically Offered: Fall.
FN 4500 Global Nutrition (3 credits)
The history of food, hunger, and the global nature of food systems. Food & culture, environmental impact of food decisions, agricultural production, world populations relative to food supply, hunger, biotechnology, safety of our food supply, sustainability, effects of urbanization, and problems of under- and over-nutrition will be examined. Additional work required for graduate credit. Typically Offered: Spring.
FN 4510 Eating Disorders (2 credits)
Examination of anorexia nervosa, bulimia nervosa, compulsive eating, obesity, and weight preoccupation; discussion of cultural and nutritional factors, family issues, and psychological consequences, as well as preventative and therapeutic interventions. Additional projects/assignments required for graduate credit. Recommended preparation: PSYC 1101 and FN 2050 Typically Offered: Summer.
FN 4590 Sport Nutrition (3 credits)
This course will explore the fundamentals of nutrition and how nutrition plays a role in sports performance. This course will also cover the macronutrient requirements for sport and the role carbohydrates, fats and proteins play in fueling the body at rest and during exercise. Additionally, special topics about vitamins, minerals, and dietary supplements as well as certain nutritional concerns of various types of athletes will be discussed. Additional projects/assignments required for graduate credit.
FN 4640 Nutrition Counseling (3 credits)
Application and integration of behavior change theoretical approaches and strategies in nutrition and dietetics. Development of communication skills. This course requires role-playing and real-playing. Students are assessed on the knowledge and skills they have acquired. Typically Offered: Fall.
FN 4650 Clinical Dietetics (3 credits)
Review and application of the Nutrition Care Process; introduction of nutrition therapies for disease. Typically Offered: Spring.
FN 4660 Nutrition Assessment Laboratory (1 credit)
Application of nutrition assessment. Three hours of lab per week. Typically Offered: Spring.
FN 4700 Quantity Food Production and Equipment (3 credits)
Principles and practices of food production in large volume; foodservice systems and management; use and selection of institutional foodservice equipment. Three hours of lecture per week. Typically Offered: Fall.
FN 4710 Quantity Food Production and Equipment Lab (2 credits)
Quantity food production lab and supervised practice experience including equipment training, recipe development and testing, theme meal production, and foodservice facility rotations. Typically Offered: Fall.
FN 4840 Vegetarian Food and Nutrition (3 credits)
Vegetarian food and nutrition principles with their application to health benefits and life cycles stages. Typically Offered: Varies.
FN 4911 Community Nutrition (3 credits)
Identification of current public health nutrition problems; influence of socioeconomic, cultural and psychological factors on food and nutrition behavior; available community programs; program development and marketing; and the implications of public policy legislation; teaching/counseling methods for the nutrition education of small groups and individual clients/patients. Additional assignments required for graduate credit. Typically Offered: Fall.
FN 4920 Nutrition Education (3 credits)
Principles and theories of learning, curriculum development, evaluation methods, and applied food and nutrition education. Typically Offered: Spring.
FN 4980 (s) Internship (1-16 credits, max 99)
FN 4990 (s) Directed Study (1-16 credits, max arranged)
Graded Pass/Fail.
FN 5000 Master's Research and Thesis (1-16 credits, max 99)
Credit arranged
FN 5020 (s) Directed Study (1-16 credits, max 99)
Credit arranged
FN 5040 (s) Special Topics (1-16 credits, max 99)
Credit arranged
FN 5090 Nutrition and Dietetics Professional Skills (1 credit)
Prepares dietetic students to assume professional responsibilities to provide safe, ethical, and effective nutrition services and to use effective communication, collaboration, and advocacy skills. Typically Offered: Fall.
FN 5100 Gastrointestinal Physiology and Immunology (3 credits)
This course starts with review of basic anatomy and physiology of the gastrointestinal (GI) tract. The course then takes a deeper dive into cellular components, perfusion, enteric nervous system, and the resident immune system within the GI tract in relation to nutrient digestion and absorption in health and disease. Current supplementary research articles will be evaluated to encourage students to think critically about the application of these concepts in research and practice. Recommended preparation: A human anatomy and physiology course and/or a concepts in human nutrition course. Typically Offered: Fall.
FN 5150 Advanced Nutrition (3 credits)
Principles of nutrition; physiology of digestion, absorption and metabolism of nutrients. Additional projects/assignments required for graduate credit. Typically Offered: Spring.
FN 5250 Advanced Vitamins & Minerals (3 credits)
A dive into understanding micronutrient sources, physiological functions, and metabolism in relation to human nutrition and health. At the end of the semester, you will have gained the following knowledge: 1. Have an advanced understanding of micronutrient sources, functions, and metabolism 2. Be able to educate non-science audiences on micronutrient sources and their importance to health 3. Perform basic laboratory skills for the analysis of micronutrients in biosamples 4. Write scientifically (e. g. , peer reviewed papers or grants) on micronutrients and micronutrient assays Additional coursework required for graduate credit Typically Offered: Fall.
FN 5500 Global Nutrition (3 credits)
The history of food, hunger, and the global nature of food systems. Food & culture, environmental impact of food decisions, agricultural production, world populations relative to food supply, hunger, biotechnology, safety of our food supply, sustainability, effects of urbanization, and problems of under- and over-nutrition will be examined. Additional work required for graduate credit. Typically Offered: Spring.
FN 5510 Eating Disorders (2 credits)
Examination of anorexia nervosa, bulimia nervosa, compulsive eating, obesity, and weight preoccupation; discussion of cultural and nutritional factors, family issues, and psychological consequences, as well as preventative and therapeutic interventions. Additional projects/assignments required for graduate credit. Recommended preparation: PSYC 1101 and FN 2050 Typically Offered: Summer.
FN 5590 Sport Nutrition (3 credits)
This course will explore the fundamentals of nutrition and how nutrition plays a role in sports performance. This course will also cover the macronutrient requirements for sport and the role carbohydrates, fats and proteins play in fueling the body at rest and during exercise. Additionally, special topics about vitamins, minerals, and dietary supplements as well as certain nutritional concerns of various types of athletes will be discussed. Additional projects/assignments required for graduate credit.
FN 5650 Nutrition Therapy and Disease (3 credits)
Course content includes evidence-based practice in nutritional management of diseases. Elements of pathology and biochemistry of the nutrition related problems are integrated into course topics. Students will apply the entire nutrition care process through a variety of clinical cases and simulations. Typically Offered: Fall.
FN 5660 Applied Clinical Dietetics (7 credits)
Applied Clinical Dietetics takes place in hospitals in Idaho or Washington. Students spend 320 hours of supervised experiential learning implementing the nutrition care process with a diverse patient population. Typically Offered: Spring.
FN 5700 Management and Leadership in Dietetics (3 credits)
Institutional organization, management, and leadership concepts for dietetics practice. Course includes applied management experiences in foodservice facilities and dietetics leadership projects. Typically Offered: Fall.
FN 5710 Applied Food and Nutrition Management (7 credits)
Applied food and nutrition management takes place in hospital foodservice facilities and child nutrition program settings in Idaho, Washington, and Oregon. Students spend 320 hours in organizational settings where they apply skills and meet competencies in food service management and leadership. Typically Offered: Spring.
FN 5910 Applied Community Nutrition (5 credits)
Applied community nutrition takes place in a facility in Idaho or Washington. Students will be assigned to a facility that they will report to two days per week throughout a 16-week semester or every day during a 6-week summer session. Students will spend 240 hours of supervised experiential learning and educating the community on topics related to health. Recommended preparation: FN 4911. Typically Offered: Summer.
FN 5911 Community Nutrition (3 credits)
Identification of current public health nutrition problems; influence of socioeconomic, cultural and psychological factors on food and nutrition behavior; available community programs; program development and marketing; and the implications of public policy legislation; teaching/counseling methods for the nutrition education of small groups and individual clients/patients. Additional assignments required for graduate credit. Typically Offered: Fall.
FN 5990 Non-thesis Master's Research (1-16 credits, max 99)
Credit arranged. Research not directly related to a thesis or dissertation.
FN 6000 Doctoral Research and Dissertation (1-45 credits, max 99)
Credit arranged
HDFS 1050 Individual and Family Development (3 credits)
Basic principles and sequences in individual and family development; family structure and functions as they support human development. Typically Offered: Fall.
HDFS 1460 Adulting: Life, Love & Money (3 credits)
This introductory course offers a practical approach to learning necessary life skills such as money management, navigating personal relationships, and planning for the unexpected things in life. Using an interdisciplinary approach, this course explores how emotions affect the use of money and how that affects relationships throughout the lifespan. Students will learn smart decision making skills to help them succeed in college and post-college. Typically Offered: Fall.
HDFS 2200 Introduction to Human and Community Engagement (1 credit)
This course aims to prepare students to discover initiatives and opportunities for personal and professional engagement in their communities. Students will identify individual and community-based issues through an overview of basic human and community development theories and models. Students will examine the volunteerism, efforts, programs, policies, and practices of governmental agencies, charitable foundations, non-governmental organizations, and other community-based initiatives in the local area. Students will recognize their role as a citizen and opportunities for harnessing their talents through human and community engagement. Typically Offered: Spring.
HDFS 2400 Intimate Relationships (3 credits)
Dynamics of intimate relationships from early adulthood through the adult lifespan. Typically Offered: Spring.
HDFS 3340 Adolescence and Emerging Adulthood (3 credits)
Physical, cognitive, and socioemotional development of adolescents and emerging adults in the context of family, relationships, and culture. Typically Offered: Fall.
HDFS 3600 Sexuality Across the Lifespan (3 credits)
Sexuality lies at the core of our identities as human beings. This course explores critical perspectives on the development of sexuality across the lifespan, from childhood and adolescence to adulthood and later life, within the contexts of intimate relationships, family systems, and society. Participants are introduced to theory and research that prepare them to engage in sophisticated and thoughtful analyses of the complexity of identity and diverse sexualities, sexual behavior and feelings, cultural traditions and moral beliefs related to sex and identity, and academic approaches to the study of sex and sexual development. Typically Offered: Fall.
HDFS 4010 Professional Ethics and Practice in CFCS (1 credit)
Establishing a professional identity and transitioning to a career in human development and family services. Emphasis on professional presentation and ethical conduct. Explores ethical and philosophical issues; professional development and leadership; and career goals, opportunities, and challenges as they relate to human development and family sciences. Typically Offered: Spring.
HDFS 4040 (s) Special Topics (1-16 credits, max arranged)
HDFS 4100 Growing Old in a New Age (3 credits)
Overview of issues related to aging; life-span development, how environments affect older persons, seeking an optimal quality of life, cross-cultural considerations, how aging is studied, and how to access resources. Graded Pass/Fail. Typically Offered: Spring.
HDFS 4200 Advanced Human and Community Engagement Experience (2-5 credits)
Formalized service-learning experience with community-based organization(s). Students commit a minimum of 40 hours of volunteerism/community engagement per semester credit. At least 40 hours must be with the preapproved organization and supervisor. Requires completion of a formal proposal. Typically Offered: Fall, Spring and Summer.
HDFS 4310 Certified Family Life Educator Methodology (3 credits)
This course surveys the models and methods for strengthening family relationships utilizing primary prevention strategies. Students will learn diverse techniques for teaching content related to the three cornerstones of family life education: interpersonal relationships, sexuality, and parenting. Typically Offered: Spring.
HDFS 4340 Adulthood and Aging within the Context of Family (3 credits)
Analysis of development from young adulthood to old age. Includes factors that influence changes as well as continuity in physical, emotional, social, cognitive, and creative development. Overview of theories of human development and current issues in aging, including dementia, family and lifestyle choices, relationships, retirement, and grandparenting. Typically Offered: Spring.
HDFS 4400 Contemporary Family Relationships (3 credits)
Dynamics of the major types of family relationships; marital, parent-child, sibling, and extended-family interaction in contemporary society. Typically Offered: Spring.
HDFS 4450 Issues in Work and Family Life (3 credits)
Study of theories, trends, policies, and issues related to work and family; examination of assessment instruments; development of proposals. Additional projects/assignments required for graduate credit. Typically Offered: Fall.
HDFS 4980 (s) Internship (1-16 credits)
HDFS 4990 (s) Directed Study (1-16 credits)
Max credit arranged Graded Pass/Fail.
HDFS 5450 Issues in Work and Family Life (3 credits)
Study of theories, trends, policies, and issues related to work and family; examination of assessment instruments; development of proposals. Additional projects/assignments required for graduate credit. Typically Offered: Fall.