Professor Elizabeth Haley, Dean

Department of Education,
Nutrition, and Restaurant-Hotel Management

Associate Professor V. Lynn Huffman, Chairperson.

Professors Brittin, S. Couch, Felstehausen, Martin, Oberleas, and Spallholz; Associate Professors Boylan, Fox, Hoover, and Stout; Assistant Professors Dodd, Poynter, Roman-Shriver, and Sanchez; Adjunct Faculty: M. Couch, Crawford, Griswold, Pence, Penturf, Volanty, and Wu.

This department offers study in the following graduate degree programs: FOOD AND NUTRITION, RESTAURANT, HOTEL, AND INSTITUTIONAL MANAGEMENT, and FAMILY AND CONSUMER SCIENCES EDUCATION, Master of Science; FOOD AND NUTRITION and FAMILY AND CONSUMER SCIENCES EDUCATION, Doctor of Philosophy.

The Master of Science degree requires a minimum of 30 semester hours including thesis, or 36 hours for a nonthesis plan, with courses chosen in consultation with the major professor. Students without appropriate background in the chosen specialization will be required to take undergraduate leveling courses designated by the department. The Doctor of Philosophy degree requires a minimum of 45 hours beyond the master's degree, including at least 15 hours in the specialization area.

The department also offers a 2-1/2 semester dietetic internship program. Selected credits earned during the program may apply to the optional master's or doctoral degree. Eighteen hours of graduate credit are required in supervised experience in health and food service facilities. Upon completing the internship, the student is eligible to take the written examination to become a Registered Dietitian.

Graduate students may obtain a secondary teaching certificate in family and consumer sciences by completing course work prescribed in the Texas Standards for Teacher Certification. Selected credits earned for certification may apply toward a graduate degree in family and consumer sciences education.

Applicants should contact the departmental graduate advisor concerning admission requirements and programs of study. Admission to a graduate degree program requires the recommendation of the department as well as the approval of the Graduate Dean.

Courses in Food and Nutrition. (F&N)

5102. Nutritional Care Process (1:1:0). Prerequisite: Consent of instructor. An overview of the components of the nutrition care process including assessing, planning, implementing, and evaluating.

5118. Seminar (1:1:0). May be repeated for credit.

5301. Evaluation of Sensory Properties of Foods (3:2:3). Study of the physical and chemical properties of foods and their interrelations to sensory evaluation of foods.

5310. Nutrition of the Aged (3:3:0). Nutrition needs and factors affecting nutrition of the aged.

5311. Problems in Food and Nutrition (3:3:0). May be repeated for credit.

5312. Professional Issues (3:3:0). Prerequisite: Consent of instructor. Study of current issues related to dietetic practice.

5320. Advanced Food Service Management (3:3:0). Prerequisite: Consent of instructor. Study of management principles as applicable in food service operations.

5327. Lipids and Carbohydrates in Nutrition (3:3:0). Prerequisite: F&N 4320 or consent of instructor. Nutritional roles and metabolism of lipids and carbohydrates and metabolic responses to various dietary practices and diseases.

5329. Minerals in Nutrition (3:3:0). Prerequisite: F&N 4320 or consent of instructor. Study of minerals and their interrelationships in nutrition.

5330. Introduction to Food and Nutrition Research (3:3:0). Introduction to and critical review of current research designs and methodology in survey and controlled experiments; proposal writing, reporting, and interpretation of data.

5331. Issues in Nutrition (3:3:0). Prerequisite: F&N 4320. Current issues in human nutrition with emphasis on interrelationships of nutrients in metabolism and their impacts on health.

5332. Issues in Food Science (3:3:0). Current issues in food science with emphasis on the relationship of food science to human nutrition.

5333. Vitamins in Nutrition (3:3:0). Prerequisite: F&N 4320 or consent of instructor. Study of essential vitamins and factors affecting vitamin utilization.

5334. Advanced Clinical Dietetics (3:3:0). Prerequisite: F&N 3340 or 4320 or consent of instructor. Physiological and metabolic bases for dietary modification in disease including assessment of biochemical and anthropometric indicators.

5336. Nutritional Assessment and Data Interpretation (3:2:3). Prerequisite: F&N 4340 or consent of instructor. Techniques of physical and biochemical measurement and interpretation of data as applicable to patient-client nutritional status assessment in health
care systems.

5350. Nutritional Pathophysiology (3:3:0). Prerequisite: One semester of college biology or consent of instructor. An introduction to human pathophysiology with emphasis on the impact of nutritional influences.

5380. Proteins and Amino Acids in Nutrition (3:3:0). Prerequisite: F&N 4320 or consent of instructor. Nutritional roles, interrelationships, measurement of nutritional value, requirements, and metabolic processes of proteins in health and disease.

5601. Internship in Dietetics (6:0:24). Prerequisite: Admission to the dietetic internship program. Internship experience in the practice of dietetics in clinical health care, food systems management, and community nutrition settings. Enrollment required three semesters.

6000. Master's Thesis (V1-6).

7000. Research (V1-12).

8000. Doctor's Dissertation (V1-12).

Courses in Family and Consumer Sciences
Education. (FCSE)

5118. Seminar (1:1:0). May be repeated for credit.

5301. Administration in Family and Consumer Sciences Education Professions (3:3:0). Administration of family and consumer sciences programs with emphasis on leadership development in a variety of settings.

5302. Curriculum Development in Family and Consumer Sciences Education (3:3:0). Philosophy and development of family and consumer sciences programs for secondary schools, junior and senior colleges, and extension programs; survey of legislation, recent curriculum developments, and trends affecting family and consumer sciences programs.

5303. Evaluation in Family and Consumer Sciences Education (3:3:0). Procedures for appraisal of individual growth and achievement in all subject areas in family and consumer sciences. Development of evaluative instruments for cognitive, affective, and psychomotor learning and interpretation of data in the evaluation of various types of family and consumer sciences programs.

5304. Techniques of Research in Family and Consumer Sciences Education (3:3:0). Methods and techniques of research in family and consumer sciences, interpretation of findings and application to selected situations and problems.

5307. Techniques of Supervision in Family and Consumer Sciences Education (3:3:0). Philosophy, responsibilities, and techniques of supervision in family and consumer sciences and other learning environments.

5308. Communication Processes in Family and Consumer Sciences Education (3:3:0). Techniques of interaction and interpersonal relations in family and consumer sciences education programs. A comprehensive exploration of current communicative processes emphasizing interpersonal relationships with special audiences, i.e., handicapped, disadvantaged, and multicultural.

5309. Occupational Family and Consumer Sciences Education I (3:3:0). Designed for vocational family and consumer sciences teachers seeking occupational certification. Emphasis on teaching methods in occupational family and consumer sciences, including cooperative and laboratory programs.

5311. Problems in Family and Consumer Sciences Education (3:3:0). May be repeated for credit.

5312. Occupational Family and Consumer Sciences Education II (3:3:0). Focus on tasks, skills, and equipment for teaching in family and consumer sciences occupational programs.

5341. History and Philosophy of Vocational Education (3:3:0). Historical, philosophical, and legislative bases of vocational education. Consideration of current and future roles of vocational education in secondary, post-secondary, and higher education.

5342. Contemporary Adult and Continuing Education in Family and Consumer Sciences Education (3:3:0). A systemic approach to development and administration of adult and continuing education programs in family and consumer sciences. Emphasis on professional development, career redirection, and lifelong learning.

5343. University Teaching in Family and Consumer Sciences Education (3:3:0). Synthesis and analysis of innovative educational strategies, humanistic evaluation, and faculty role in program governance.

5344. Internship in Family and Consumer Sciences Education (3:3:0). Prerequisite: 6 hours in family and consumer sciences education and approval of instructor. Supervised experiences in family and consumer sciences positions in extension, business, secondary schools, or related areas. May be repeated for credit.

5345. History and Philosophy of Cooperative Extension (3:3:0). Examination of the philosophical bases for and the development of cooperative extension education in family and consumer sciences, agriculture, 4-H, and community development.

5346. Methods in Cooperative Extension Education (3:3:0). Theory and practice in developing and implementing educational programs for adults and youth in cooperative extension. Emphasis on teaching methods.

6000. Master's Thesis (V1-6).

7000. Research (V1-12).

8000. Doctor's Dissertation (V1-12).

Courses in Restaurant, Hotel, and Institutional Management. (RHIM)

5100. Graduate Colloquium in Hospitality Management (1:1:0). Introduction to philosophies and processes involved in graduate study in the hospitality sector.

5311. Problems in Restaurant, Hotel, and Institutional Management (3:3:0). May be repeated for credit.

5316. Hospitality and Service Marketing (3:3:0). Prerequisite: RHIM 4316 or consent of instructor. Examination of marketing theories and specific applications to the hospitality and service industry. Concentrates on differences of marketing concepts in service vs. products market.

5322. Financial Analysis in the Hospitality Industry (3:3:0). Prerequisite: FIN 5320 or consent of instructor. A systems approach to the financial decision making process in the hospitality industry.

5341. Strategic Management in the Hospitality Industry (3:3:0). Prerequisite: Completion of RHIM core. Examination of strategy formulation, content development, implementation, and evaluation at the unit and multi-unit level.

5350. Advanced Travel and Tourism (3:3:0). Prerequisite: RHIM 3350 or consent of instructor. In-depth study of principles and concepts of travel and tourism behavior as it relates to the hospitality industry. Emphasis on tourism theories, history, planning, development, marketing, and research techniques.

5353. Introduction to Restaurant, Hotel, and Institutional Management Issues and Research (3:3:0). Analysis of issues and methods of research related to the study of food, equipment, design, consumer acceptance, concept development, cost analysis, and operational efficiency.

5355. Human Resources in the Hospitality Industry (3:3:0). In-depth study of human resources management in the service industry. Emphasis on employment issues, labor relations, and government regulations.

5360. Internship in the Hospitality Industry (3:3:0). Prerequisite: Consent of instructor. Supervised internship experience in established career-related positions in the hospitality industry.

5375. Operations Management for Service Industries (3:3:0). Prerequisite: ISQS 5346 or consent of instructor. Integration of quantitative production, operations methods, and traditional qualitative management in both the unit and multi-unit service operations.

6000. Master's Thesis (V1-6).

7000. Research (V1-12).