Education — Family Life Education — Family Life an opportunity to study the young child in the setting of a child development laboratory. It is an academic concentration for Elementary Education majors. Family Relations Minor—A minor in Family Relations may be completed by selecting a minimum of 20 hours from the following courses: Family Life 1, 13, 14, 23, 33, 35, 100, 103, 111, 142, 145, 149, 155, 156, 199-B. Family Life Minor—A minor in Family Life may be completed by selecting a minimum of 20 hours from the following courses: Family Life 6, 13, 14, 16, 23, 24, 33, 35, 36, 100, 101, 103, 134, 142, 155, 156. Courses are to be selected in consultation with an advisor from five general areas: Foods and Nutrition, Clothing and Textiles, Child Development, Family Relations, and Housing and Management. Phil 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. Each student studies an area of special interest in depth. Prerequisite: Consent of instructor. Two lectures and two laboratories. S (3) Jacobs Courses of Instruction Foods and Nutrition f 1. 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) Jacobs 2. Food Selection and Preparation—Basic scientific concepts related to food preparation, with some emphasis on efficient use of equipment and effective management of time and energy. Two lectures and two laboratories. W (3) Jacobs 3. 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) Jacobs f6. 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) Jacobs 113. Advanced Meal Management for the Family—Goals and principles of meal mamagement used to solve meal problems of individual families and groups; for everyday and special occasions. 116. 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 when needed) (3) Jacobs 117. Advanced Nutrition—Fundamental principles of human nutrition and their application to the individual through the life cycle. Laboratory experience included, (offered when needed) (3) Staff 118. 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 when needed) (3) Staff Housing and Management 9. Applied Interior Design I—Study of the art elements and principles of design (offered when needed). (3) Tribe 113. Family Finance—Understanding the significance 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) Tribe fl4. Management for Effective Living—Management of human and material resources as they relate to time, energy, material, homemaking skills, and family relationships. W (3) Staff fl6. Home Furnishing—To relate understanding of the art elements and principles to the designing of an attractive, functional and individual home within our financial means. To recognize how the atmosphere of a home contributes to appreciations and relationships within our family and our community. A W S (3) Tribe 130. Modern Architecture and Interiors—Economic, social and functional factors involved in building, renting, or buying. (Offered when needed) (3) Staff 131. Furniture—Design and History—Recognition of furniture from various historical periods and their contribution in relation to the furniture we use today. (Offered when needed) (3) Staff 272 273