Education — Family Life Education — Family Life Child Development Minor—Required of all students: Family Life 150, 251, 252, 351, and 352. One additional course selected from the following must be completed: Family Life 101, 140, 340, 341, 356, 440, 450, 470, and English 330. Family Relations Minor—A minor in Family Relations may be completed by selecting a minimum of 24 hours to be determined in consultation with an advisor from the Family Life Department. Family Life Minor—A minor in Family Life may be completed by selecting a minimum of 24 hours to be determined in consultation with an advisor from the Family Life Department. Program must include courses from each of six areas: Foods and Nutrition, Clothing and Textiles, Child Development, Family Relations, Management and Consumer Education, Housing and Environmental Design. Head Start Supplementary Training Program—Weber State College is the grantee for Head Start Supplementary Training in the State of Utah and the Department of Family Life administers this program. This program serves Head Start personnel in their career development endeavors through providing guidance and academic experience. College credit courses are offered to Head Start personnel through Brigham Young University, College of Eastern Utah, University of Utah, Utah State University, and Weber State College. Phi Alpha—This is a professional club whose purpose is strengthening the area of home and family life and fostering social relationships among the members. Regular meetings are conducted and special projects planned. The club is affiliated with the state and national college clubs of the State and National American Home Economics Association. Courses of Instruction by Areas Foods and Nutrition 100. Food for the Family—(For men and women not majoring in Family Life). Some basic principles of nutrition, food preparation and meal management applied and adapted to family meals. Two lectures, three one-hour laboratories. A W S (3) 101. Principles of Nutrition—Nutrition facts and their application in choosing food for health and economy and in meeting present-day nutrition problems. A W S (3) 202. Food Selection and Preparation—Basic scientific concepts related to food preparation, with some emphasis on effi cient use of equipment and effective management of time and energy. Two lectures and two laboratories. W (3) 203. Meal Management for the Family—Goals and principles of meal management used to solve meal problems of individual families and groups for everyday and special occasions. Two lectures and two laboratories. S (3) 300. Food Patterns and Problems of Various Cultures—The appreciation and understanding of social, religious, economic and aesthetic significance of food patterns. Review world food problems as they relate to nutritional adequacy, health problems, and food requirements of the expanding population. (Offered only on sufficient demand) (3) 301. Advanced Nutrition—Fundamental principles of human nutrition and their application to the individual through the life cycle. Laboratory experience included. (Offered only on sufficient demand) (3) 306. Introduction to Experimental Foods—An experimental approach is used to gain an understanding of the purpose of ingredients and procedures used in the preparation of common foods. (Offered only on sufficient demand) (3) 403. Advanced Meal Management for the Family—Goals and principles of meal management used to solve meal problems of individual families and groups; for everyday and special occasions. Each student studies an area of special interest in depth. Prerequisite: Consent of instructor. Two lectures and two laboratories. Management and Consumer Education 110. Management for Effective Living—Management of human and material resources as they relate to time, energy, material, homemaking skills, and family relationships. W (3) 115. Family Finance—Understanding the significances of values, goals, attitudes, planning, and spending of family resources, as they relate to increasing satisfaction and promotion of good relationships within the family. A W S (3) 315. Consumer Problems—The role of the family and its members as consumers. Current aspects of consumer behavior. W S (3) 316. Household Equipment—Principles of selection, use care, and arrangement of kitchen, laundry, and household equipment. (Offered only on sufficient demand) (3) 266 267