COLLEGE of AGRICULTURE and HOME ECONOMICS
FAMILY and CONSUMER SCIENCES
Professor Martha Archuleta, Department Head
Professors Bock, Cummings, Devall, Del Campo, Eastman, McKee; Associate Professors Smitley; Assistant Professors Chavez, Krishnan, Montanez, Vaillancourt
(575) 646-3936
DEGREE: Bachelor of Science in Family and Consumer Sciences
MAJOR: Clothing, Textiles, and Fashion Merchandising
MAJOR: Family and Child Science
MAJOR: Family and Consumer Sciences Education
MAJOR: Human Nutrition and Food Science
OPTIONS:
- Dietetics
- Food Science and Technology
- Community Nutrition
- Nutrition and Fitness
- Prehealth with Emphasis in Nutrition
MINORS:
- Clothing, Textiles and Fashion Merchandising
- Culinary Science
- Family and Child Science
- Family and Consumer Sciences Education
- Food Science
- Nutrition
Courses and curricula in the department are designed to educate you as an individual and as a citizen in a changing society. They also develop a scientific attitude and the ability to conduct research directed toward solutions of problems affecting the quality of life.
You must complete general education requirements, and a sequence of specialized course work is then identified for each major.
The following prefixes are used for courses: CTFM: Clothing, Textiles, and Fashion Merchandising; FCSC: Family and Consumer Sciences; FCS: Family and Child Science; FCSE: Family and Consumer Sciences Education; FRMG: Family Resource Management; HNFS: Human Nutrition and Food Science.
MAJOR: Clothing, Textiles, and Fashion Merchandising
This major prepares you for careers in the fashion industry. Courses are provided for you to study cultural, sociological, and psychological aspects of dress, business, textiles, fashion merchandising, and apparel production. You may also minor in related disciplines such as marketing, retail management, accounting, and other fields. You must have a GPA of 2.5 or better before enrolling in CTFM 402, Field Experience; FCSE 348, Teaching in Informal Family and Consumer Sciences Settings; and FCSC 400, Research Methods in Family and Consumer Sciences.
General Education Requirements
A list of specific general education requirements is available in the department. Please check with your advisor.
Departmental Requirements
| CTFM 178, Fundamentals of Fashion | 3 |
| CTFM 255, Applied Clothing Design | 3 |
| CTFM 270, Fashion Illustration | 3 |
| CTFM 273, Concepts in Apparel Construction | 3 |
| CTFM 366, Historic Fashion | 3 |
| CTFM 371, Textile Science | 3 |
| CTFM 372, Fashion Merchandising | 3 |
| CTFM 402, Field Experience | 3-6 |
| CTFM 474, Fashion Promotion | 3 |
| CTFM 475, Fashion Buying | 3 |
| Two from the following: FCS 300+; FCSE 348, Teaching in Informal Family and Consumer Sciences Settings; FRMG 330, Personal and Family Finance; FRMG 333, Consumer Practices and Problems or FRMG 300+ | 6 |
Nondepartmental Requirements
| ACCT 251, Management Accounting, or ACCT 252, Financial Accounting | 3 |
| ART 110G, Visual Concepts | 3 |
| CHEM 110G, Principles and Applications of Chemistry | 4 |
| COMM 265G, Principles of Human Communication; AXED 201, Effective Leadership and Communication in Agricultural Organizations; or COMM 253G, Public Speaking | 3 |
| 110, Computer Literacy, or AG E 250, Life with Microcomputers | 3 |
| ECON 252G, Principles of Microeconomics | 3 |
| ENGL 111G, Rhetoric and Composition | 4 |
| ENGL 203G, Business and Professional Communication; ENGL 211G, Writing in the Humanities; ENGL 218G, Technical and Scientific Communication; ENGL 311G, Advanced Composition; or ENGL 318G, Advanced Technical and Professional Communication | 3 |
| E ST 311G, Statistical Applications, or STAT 251G, Statistics for Business and the Behavioral Sciences | 3 |
| MATH 120, Intermediate Algebra | 3 |
| MATH 210G, Math Appreciation | 3 |
| MGT 309, Human Behavior in Organizations, or MGT 315V, Human Relations in Organizations | 3 |
| MKTG 303, Principles of Marketing | 3 |
| MKTG 313, Retail Management, or MKTG 324, Product Innovation | 3 |
| PSY 201G, Introduction to Psychology | 3 |
| SOC 101G, Introductory Sociology | 3 |
| Historical Perspectives | 3 |
| Viewing a Wider World | 6 |
Electives
Choose in consultation with CTFM advisor to round out curriculum of 128 credits. At least 54 credits must be courses labeled 300 or above. Choose from the following:
| B A 301, Career Planning in Business | 1 |
| CTFM 384, Clothing for Special Needs | 3 |
| CTFM 470, Fashion Trend Analysis | 3 |
| CTFM 476, Apparel Design by Draping | 3 |
| CTFM 489, Fashion Markets | 2-8 |
| HON 323V, Cultural Perspectives on Dress | 3 |
| MGT 332, Human Resources Management | 3 |
| MGT 453, Leadership and Motivation | 3 |
| MKTG 317, International Marketing | 3 |
(Check prerequisites before enrolling in courses.)
MAJOR: Family and Child Science
This major stresses the interrelationship of individuals throughout the life span and the impact of social and economic factors on the family system. Graduates are prepared for professional work with social and community agencies and other activities serving families and consumers. You must work closely with an advisor. You must achieve a grade of C or higher in your required core and option courses, and must retake required courses with a grade lower than C. You must have a GPA of 2.5 or higher before enrolling in FCS 424, Field Experience; FCSC 400, Research Methods in Family and Consumer Sciences; and FCSE 348, Teaching in Informal Family and Consumer Sciences Settings.
General Education Requirements
A list of specific general education requirements is available in the department. Please check with your advisor.
Core Classes
| FCS 181, Interpersonal Skills in Intimate Relationships | 3 |
| FCS 380, Family Dynamics | 3 |
| FCS 381, Middle Childhood Development in the Family | 3 |
| FCS 383, Parenting and Child Guidance | 3 |
| FCS 424, Field Experience | 8 |
| FCS 446, Adolescent Development and the Family | 3 |
| FCS 447, Infancy and Early Childhood in the Family | 3 |
| FCS 448, The Aging Family | 3 |
| FCS 449V, Family Ethnicities and Subcultures | 3 |
| FCSC 400, Research Methods in Family and Consumer Sciences | 3 |
| FRMG 330, Personal and Family Finance | 3 |
| FRMG 333, Consumer Practices and Problems | 3 |
| HNFS 163, Nutrition for Health | 3 |
| FCSE 345, Management Concepts in Family and Consumer Sciences Teaching, or FCSE 348, Teaching in Informal Family and Consumer Sciences Settings | 3 |
Option Courses (Select 4 courses; 12 credits)
With the approval of an FCS advisor, select 12 hours of 300 or 400 level courses from prefixes such as C EP, ECED, FCS, GERO, HL S, PSY, SOC, S WK and W S that are relevant to families and children.
Electives
Choose electives with approval of an FCS advisor sufficient to bring total to at least 128 credits with at least 54 credits labeled 300 or higher.
Students are encouraged to complete a minor in a related area such as criminal justice, health sciences, sociology, and psychology. Consult with an advisor for requirements. (See departmental minors at the end of this section.)
MAJOR: Family and Consumer Sciences Education
This major prepares you for secondary school teaching as well as teaching in other educational settings such as the Cooperative Extension Service. Two options are available. The Teaching Option meets licensure requirements for New Mexico. The Extension Option prepares you to teach in the Cooperative Extension Service or other community agencies. In the spring semester of the senior year, principles of teaching are applied during student teaching in a selected school or a County Extension office. Requirements for admission to the student teaching component of the Family and Consumer Sciences Education program are (1) an overall grade-point average of not less than 2.5 and a grade-point average of 2.5 or above in family and consumer sciences courses, (2) a C or better in all departmental courses and (3) recommendation of advisor. You must have a GPA of 2.5 or higher before enrolling in FCSE 348, Teaching in Informal Family and Consumer Sciences Settings; FCSE 408, Field Experience in Extension; FCSE 446, Teaching Methods I for Family and Consumer Sciences; and FCSE 448, Supervised Teaching in Family and Consumer Sciences.
General Education Requirements
A list of specific general education requirements is available in the department. Please check with your advisor.
Departmental Requirements
| CTFM 178, Fundamentals of Fashion, or CTFM 255, Principles of Clothing Selection | 3 |
| CTFM 273, Concepts in Apparel Construction | 3 |
| CTFM 371, Textile Science | 3 |
| FCS 181, Interpersonal Skills in Intimate Relationships | 3 |
| FCS 380, Family Dynamics | 3 |
| FCS 383, Parenting and Child Guidance | 3 |
| FCS 447, Infancy and Early Childhood in the Family | 3 |
| FCSE 245, Overview of Family and Consumer Sciences Teaching | 3 |
| FCSE 345, Management Concepts in Family and Consumer Sciences Teaching | 3 |
| FCSE 445, Vocational Programs for Youth and Adults | 3 |
| FCSE 446, Teaching Methods I for Family and Consumer Sciences; | 3 |
| FCSE 447, Teaching Methods II for Family and Consumer Sciences; | 3 |
| FRMG 330, Personal and Family Finance | 3 |
| FRMG 331, Management of Family Life and Resources | 3 |
| FRMG 333, Consumer Practices and Problems | 3 |
| FRMG 335, Housing and Interior Design | 3 |
| HNFS 163, Nutrition for Health, or HNFS 251, Human Nutrition | 3 |
| HNFS 263GG, Food Science I | 4 |
| HNFS food science 300+ elective (see advisor for selections) | 3 |
| HNFS nutrition 300+ elective (see advisor for selections) | 3 |
Nondepartmental Requirements
| AG E 250G, Life with Microcomputers, or CS 110G, Computer Literacy | 3 |
| HRTM 201, The Tourism System and Travel Services, or HRTM 221, Introduction to Hospitality Management | 3 |
| SPED 350, Survey of Programs for Exceptional Learners | 3 |
Specific Teaching Option Requirements
| FCSE 448, Supervised Teaching in Family and Consumer Sciences | 9 |
| RDG 414, Content Area Literacy | 3 |
| One elective from HIST, ECON, SOC and GOVT (May meet Viewing a Wider World requirements) | 3 |
Specific Extension Option Requirements
| FCSE 408, Field Experience in Extension | 9 |
| Electives (AXED recommended) | 10 |
Upper-division hours must total 48. A second teaching field can also be arranged.
MAJOR: Human Nutrition and Food Science
OPTION: Dietetics
This option is the first step in a three step process to be a dietitian in a variety of practice settings. Upon completion of the didactic program, a Verification Statement, which is necessary to complete a supervised practice program, is issued. To help ensure that you will be successful in our program, a supervised practice program and on the Commission on Dietetic Registration (CDR) National Exam, students must do the following to get a Verification Statement:
- Complete all classes outlined below on the Dietetics option program of study;
- Attain a C or higher (on campus or transfer) in classes with CHEM, BCHE, BIOL, SP M and HNFS prefixes;
- Take a challenge exam, scoring a C or higher, related to HNFS 446, 448 and 449 if you desire to transfer in courses that are comparable;
- Take at least 30 credits at New Mexico State University with 20 upper division (300 level or above) and 10 in HNFS (300 level or higher);
- Must have a GPA of 2.5 or better and have a junior standing before enrolling in FCSC 400, Research Methods in Family and Consumer Sciences; FCSE 348 Teachings in Informal Family and Consumer Science Settings; or HNFS 401/407, Field Experience; and
- Complete, with a 75% or higher on each, a series of domain specific (Food and Nutrition; Clinical and Community Nutrition; Education and Research; Food and Nutrition Systems; Management) Exit Exams.
Note: Exit Exams can be taken more than once. To further help ensure that you will be successful in our program, a supervised practice program and when taking the Commission on Dietetics Registration (CDR) National Exam, all students will be asked to sign an English Proficiency Awareness form.
Following graduation, a supervised practice experience in a program accredited by the Commission on Accreditation of Dietetic Education of the American Dietetic Association is required. Upon successful completion of a supervised practice program, you are eligible to take the CDR National Exam to be a Registered Dietitian. This option is part of a Didactic Program in Dietetics developmentally accredited by the Commission on Accreditation of Dietetic Education of the American Dietetic Association, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60660-695, 1-800-877-1600. You must work closely with advisors to assure proper scheduling of necessary courses.
General Education Requirements
General education requirements are incorporated into the following list. Please check with your advisor.
Departmental Requirements
| FCS 181, Interpersonal Skills in Intimate Relationships | 3 |
| FCSC 400, Research Methods in FCSC; AXED 456, Introduction to Research Methods; or HL S 451, Biometrics and Health Research | 3 |
| FCSE 348, Teaching in Informal Family and Consumer Sciences Settings | 3 |
| HNFS 201, HNFS Seminar I | 1 |
| HNFS 251, Human Nutrition or HNFS 163, Nutrition for Health | 3 |
| HNFS 263G, Food Science I | 4 |
| HNFS 350, Nutrition throughout the Life Cycle | 3 |
| HNFS 363, Quantity Food Production and Service | 4 |
| HNFS 401, Field Experience-Hospital Dietetics | 1 |
| HNFS 407, Field Experience-Community Nutrition | 1 |
| HNFS 403, Community Nutrition | 3 |
| HNFS 409, HNFS Seminar II | 1 |
| HNFS 430, Food Service Organization and Management | 3 |
| HNFS 446, Diet Therapy I | 3 |
| HNFS 447, Experimental Foods | 3 |
| HNFS 448, Advanced Nutrition | 4 |
| HNFS 449, Diet Therapy II | 3 |
| HNFS upper-division elective | 3 |
Nondepartmental Requirements
| ACCT 251, Management Accounting; or ACCT 252, Financial Accounting | 3 |
| AGE 250G, Life with Microcomputers*; BCS 110G, Introduction to Computerized Information Systems; or C S 110, Computer Literacy | 3 |
| ANTH 357V, Medical Anthropology; or ANTH 431, Nutritional Anthropology; or ANTH 360, Food and Culture Around the World | 3 |
| BIOL 211G/211GL, Cellular and Organismal Biology and Lab | 4 |
| BIOL 253, Human Anatomy*; or BIOL/SP M 271 and 271L, Anatomy I | 3-5 |
| BIOL 254, Human Physiology | 3 |
| BCHE 341, Survey of Biochemistry and Lab | 4 |
| CHEM 111G, General Chemistry I | 4 |
| CHEM 112G, General Chemistry II | 4 |
| CHEM 211, Organic Chemistry; or CHEM 313, Organic Chemistry I and CHEM 314, Organic Chemistry II and CHEM 315, Organic Chemistry Lab | 4 or 8 |
| COMM 253G, Public Speaking; or COMM 265G, Principles of Human Communication; or AXED 201, Effective Leadership and Communication in Agricultural Organizations* | 3 |
| ENGL 203G, Business and Professional Communication; or ENGL 218G, Technical and Scientific Communication; or ENGL 318V, Advanced Technical and Professional Communication* | 3 |
| E ST 311G, Statistical Applications*, or STAT 251G, Statistics for Business and Behavioral Sciences | 3 |
| GOVT 100G, American National Government*; or GOVT 110G, Introduction to Political Science; or GOVT 150G, American Political Issues | 3 |
| Historical Perspectives general education requirement | 3 |
| HNFS 320, Food Microbiology*; or BIOL 219, Public Health Microbiology and BIOL 311L, General Microbiology Lab; or BIOL 311/311L, General Microbiology | 3-5 |
| Humanities and Fine Arts general education requirement | 3 |
| MATH 121G, College Algebra; or MATH 142G, Calculus for the Biological and Management Sciences I | 3 |
| MGT 332, Human Resource Management*; or MGT 309, Human Behavior in Organizations; or HRTM 303, Hospitality Human Resource Management | 3 |
| OEHO 120, Medical Terminology; or CHSS 310, Medical Terminology for Health and Social Services Professionals | 3 |
| PSY 201G, Introduction to Psychology | 3 |
Viewing a Wider World:
| *C EP 451V, Introduction to Counseling | 3 |
| *GEOG 315V, World Agriculture and Food Problems | 3 |
| Electives, departmental and nondepartmental, sufficient to bring total credits to 128, including 48 upper-division. |
*Preferred
OPTION: Food Science and Technology
You will follow a basic course plan providing a comprehensive background in the properties and preservation of foods. Graduates may be employed in areas such as food systems management, quality assurance, food safety, product development, or food processing. Job opportunities are available in private industry, educational institutions, and government. You must have a GPA of 2.5 or better before enrolling in FCSC 400, Research Methods in FCSC; FCSE 348, Teaching in Informal Family and Consumer Sciences Settings; or HNFS 427/428, Food Industry Problems I/II.
General Education Requirements
A list of specific general education requirements is available in the department. Please check with your advisor.
Departmental Requirements
| HNFS 163, Nutrition for Health; or HNFS 251, Human Nutrition | 3 |
| HNFS 263GG, Food Science I | 4 |
| HNFS 320, Food Microbiology | 3 |
| HNFS 325, Food Analysis | 3 |
| HNFS 331, Food Preservation | 3 |
| HNFS 421, Food Chemistry | 3 |
| HNFS 426, Dairy Products Manufacturing | 3 |
| HNFS 427/428, Food Industry Problems, or FCSC 400, Research Methods in Family and Consumer Sciences | 3-6 |
| HNFS 447, Experimental Foods | 3 |
| HNFS elective (300 or above) | 3 |
| Any course (3 or more credits) from CTFM, FCS, FCSC, FCSE, or FRMG | 3+ |
Nondepartmental Requirements
| AG E 250, Life With Microcomputers; or 110, Computer Literacy | 3 |
| ANSC 100, Introductory Animal Science | 3 |
| ANSC 262, Introduction to Meat Science | 3 |
| BCHE 341, Survey of Biochemistry and Lab | 4 |
| BIOL 311, General Microbiology | 3 |
| BIOL 311L, General Microbiology Laboratory | 2 |
| CHEM 111G, General Chemistry I | 4 |
| CHEM 112G, General Chemistry II | 4 |
| CHEM 211, Organic Chemistry | 4 |
| HORT 100G, Introductory Plant Science | 4 |
| PHYS 211G, General Physics I | 3 |
| PHYS 211GL, General Physics I Lab | 1 |
Potential Electives
Electives, departmental and nondepartmental, sufficient to bring total credits to 128, including 48 upper-division.
| AG E 305, Marketing and Pricing Agricultural Products | 3 |
| ANSC 306, Processed Meats | 3 |
| ANSC 363, Meat Technology | 3 |
| BIOL 451, Physiology of Microorganisms | 3 |
| BIOL 473, Ecology of Microorganisms | 3 |
| BIOL 477, Applied and Environmental Microbiology | 4 |
| CH E 395V, Brewing Science and Society | 3 |
| CHEM 371, Analytical Chemistry | 3 |
| CHEM 422, Environmental Chemistry | 3 |
| GEOG 315V, World Agriculture and Food Problems | 3 |
| HORT 420, Postharvest Biology and Technology | 4 |
Students are encouraged to complete a minor in a related area such as chemistry, microbiology and business. Consult with an advisor for requirements.
OPTION: Community Nutrition
This option prepares you to function in a nutrition capacity in a community or public health setting such as the Department of Health (Women, Infant and Child Nutrition Program; Adult Health; Children’s Medical Services), School Food Service, and the Area Agency on Aging. You must attain a C or higher (on campus or transfer) in all CHEM, BIOL, HL S, HNFS and SP M course work. You must take at least 30 credits at NMSU and complete 48 credits at the upper-division (300+) level. A minimum of 128 credits is required for the degree. You must have a GPA of 2.5 or better before enrolling in FCSC 400, Research Methods in FCSC; FCSE 348, Teaching in Informal Family and Consumer Sciences Settings; or HNFS 407, Field Experience.
You should be aware that in some states there are licensure laws related to the practice of therapeutic nutrition. Such licensure often requires you to have a minimum of the didactic requirements that are noted by * below. Didactic requirements that are NOT included in this program of study are detailed at the end of the degree requirements. In addition to meeting the didactic requirements, to become a registered dietician you must also complete a supervised practice program sanctioned by the Commission on Accreditation of Dietetic Education of the American Dietetic Association (ADA) and take the national examination administered by the Commission on Dietetic Registration. To broaden career possibilities, it is highly recommended you complete all requirements to become a registered dietitian. See Dietetics option for requirements to get a verification statement.
Departmental Requirements
| FCS 181, Interpersonal Skills in Intimate Relationships* | 3 |
| FCSE 348, Teaching in Informal Family and Consumer Sciences Settings, or FCSE 345, Management Concepts in Family and Consumer Sciences Teaching* | 3 |
| FCSC 400, Research Methods in Family and Consumer Sciences* | 3 |
| HNFS 201, HNFS Seminar I* | 1 |
| HNFS 251, Human Nutrition* or HNFS 163 Nutrition for Health | 3 |
| HNFS 263GG, Food Science I* | 4 |
| HNFS 320, Food Microbiology* | 3 |
| HNFS 350, Nutrition throughout the Life Cycle* | 3 |
| HNFS 403, Community Nutrition* | 3 |
| HNFS 407, Community Nutrition Field Experience* | 2 |
| HNFS 409, HNFS Seminar II* | 1 |
| HNFS Nutrition electives (choose 12 hours from the following): HNFS 404, Maternal, Infant and Child Nutrition; HNFS 406, Geriatric Nutrition; HNFS 410, Sports Nutrition; HNFS 416, Nutrition and Culture; HNFS 430, Food Service Organization; HNFS 450, Special Topics; HNFS 492, Special Problems* | 12 |
| HNFS food science electives (choose 3 hours from the following:) HNFS 325, Food Analysis; HNFS 331, Food Preservation; HNFS 447, Experimental Foods* | 3 |
Nondepartmental Requirements
| AG E 250, Life with Microcomputers, or 110, Computer Literacy* | 3 |
| ANTH 431, Nutritional Anthropology; or ANTH 357V, Medical Anthropology; or ANTH 360, Food and Culture Around the World* | 3 |
| BIOL 211G/211L, Cellular and Organismal Biology* | 4 |
| CHEM 110G, Principles and Applications of Chemistry; or CHEM 111G/111L, General Chemistry I*; and CHEM 112G/112L, General Chemistry II and Lab* | 4 or 8 |
| COMM 265G, Principles of Communication; or COMM 253G, Public Speaking; or AXED 201, Effective Leadership; and Communication in Agricultural Organizations* | 3 |
| ENGL 111G, Rhetoric and Composition* | 4 |
| ENGL 203G, Business and Professional Communication; or ENGL 218G, Technical and Scientific Communication; or ENGL 318G, Advanced Technical and Professional Communication* | 3 |
| E ST 311G, Statistical Applications, or STAT 251G, Statistics for Business and the Behavioral Sciences* | 3 |
| GOVT 100G, American National Government; or GOVT 110G, Introduction to Political Science; or GOVT 150G, American Political Issues* | 3 |
| HL S 100, Introduction to Health Science | 1 |
| HL S 150G, Personal Health and Wellness | 3 |
| HL S 275, Foundations of Health Education | 3 |
| HL S 286, Wellness and Lifestyle Choices | 3 |
| HL S 395, Foundations of Public Health | 3 |
| HL S 459, Infectious and Noninfectious Disease Prevention | 3 |
| HL S electives (Choose 15 hours from the following): HL S 450, Epidemiology; HL S, 452, Environmental Issues in Community Health; HL S 460, American Indian Health; HL S 461, Health Disparities; HL S 462, Hispanic Health Issues; HL S 464V, Cross-Cultural Aspects of Health; HL S 465, International Health Problems; HL S 467, Rural Health Issues; HL S 469, U.S.-Mexico Border Health Issues; HL S 487, Consumer Health; HL S 492, Health Care of the Aged | 15 |
| MATH 121G, College Algebra* or MATH 142G, Calculus for the Biological and Management Sciences I* | 3 |
| OEHO 120, Medical Terminology; or CHSS 310, Medical Terminology for Health and Social Services Professionals* | 3 |
| PHIL 223G, Ethics | 3 |
| PSY 201G, Introduction to Psychology* | 3 |
| General Electives | 4 |
General Education Requirements
| History General Education requirement | 3 |
| Humanities/Fine Arts General Education requirement | 6 |
Viewing a Wider World requirement:
| C EP 451G, Introduction to Counseling* | 3 |
| GEOG 315G, World Agriculture and Food Problems* | 3 |
Additional course work needed to complete the American Dietetic Association Didactic Program in Dietetics requirements for a Verification Statement:
Departmental Requirements for DPD
| HNFS 363, Quantity Food Production and Service | 4 |
| HNFS 401, Field Experience, Hospital Dietetics | 1 |
| HNFS 430, Food Service Organization and Management | 3 |
| HNFS 446, Diet Therapy I | 3 |
| HNFS 447, Experimental Foods | 3 |
| HNFS 448, Advanced Nutrition | 4 |
| HNFS 449, Diet Therapy II | 3 |
Nondepartmental Requirements for DPD
| ACCT 251, Management Accounting; or ACCT 252, Financial Accounting | 3 |
| BCHE 341, Survey of Biochemistry and Lab | 4 |
| BIOL 253, Human Anatomy, or BIOL/SP M 271/271L, Anatomy I | 4 |
| BIOL 254, Human Physiology | 3 |
| CHEM 111G/111L, General Chemistry I | 4 |
| CHEM 112G/112L, General Chemistry II | 4 |
| CHEM 211, Organic Chemistry | 4 |
| MGT 309, Human Behavior in Organizations; or MGT 332, Human Resources Management or HRTM 303, Hospitality Human Resource Management | 3 |
OPTION: Nutrition and Fitness
This option will give you a background in both nutrition and fitness that will prepare you to work in settings such as corporate and community wellness programs, gyms, and other areas related to nutrition and physical fitness. You must attain a C or higher (on campus or transfer) in all CHEM, BIOL, HL S, SPM, PE P and HNFS course work. You must take at least 30 credits at NMSU and complete 48 credits at the upper division (300+) level. A minimum of 128 credits is required for the degree. You must have a GPA of 2.5 or better before enrolling in FCSC 400, Research Methods in FCSC, FCSE 348, Teaching in Informal Family and Consumer Sciences Settings, or HNFS 401/407, Field Experience.
You should be aware that in some states there are licensure laws related to the practice of therapeutic nutrition. Such licensure often requires you to meet didactic requirements. Didactic requirements that are NOT included in this program of study are detailed at the end of the degree requirements. In addition to meeting the didactic requirements, to become a registered dietician you must also complete a supervised practice program sanctioned by the Commission on Dietetic Education of the American Dietetic Association (ADA) and take the Commission on Dietetic Registration's national examination administered by the ADA. To broaden career possibilities, it is highly recommended you complete all requirements to become a registered dietitian. See dietetic option for requirements to get a verification statement.
Departmental Requirements
| FCS 181, Interpersonal Skills in Intimate Relationships | 3 |
| FCSE 348, Teaching in Informal Settings | 3 |
| HNFS 201, HNFS Seminar I | 1 |
| HNFS 251, Human Nutrition or HNFS 163, Nutrition for Health | 3 |
| HNFS 350, Nutrition Throughout the Life Cycle | 3 |
| HNFS 403, Community Nutrition | 3 |
| HNFS 401, Field Experience - Hospital Dietetics | 1 |
| HNFS 407, Field Experience - Community Nutrition | 1 |
| HNFS 409, HNFS Seminar II | 1 |
| HNFS 410, Sports Nutrition | 3 |
| HNFS 446, Diet Therapy I | 3 |
| HNFS 448, Advanced Nutrition | 4 |
| HNFS 449, Diet Therapy II | 3 |
| HNFS Elective | 3 |
Non-Departmental Requirements
| AG E 250*, Life with Microcomputers, 110, Computer Literacy, or BCS 110G, Introduction to Computerized Information Systems | 3 |
| ANTH 431*, Nutritional Anthropology; or ANTH 357V, Medical Anthropology; or ANTH 360, Food and Culture Around the World | 3 |
| BCHE 341, Survey of Biochemistry and Lab | 4 |
| BIOL 211G/L* Cellular & Organismal Biology | 4 |
| BIOL 254*, Human Physiology | 3 |
| CHEM 111G*, General Chemistry I and Lab | 4 |
| CHEM 112G*, General Chemistry II and Lab | 4 |
| CHEM 211*, Organic Chemistry or CHEM 313 and CHEM 314 and CHEM 315 | 4 or 8 |
| COMM 265G*, Principles of Communication, or COMM 253G, Public Speaking, or AXED 201, Effective Leadership and Communication in Agricultural Organizations* | 3 |
| E ST 311G*, Statistical Applications, or STAT 251G, Statistics for Business and Behavioral Sciences | 3 |
| ENGL 111G* or ENGL 111H, Rhetoric and Composition | 4 |
| ENGL 218G or 318G*, Technical & Scientific Communication | 3 |
| GOVT 100G*, American National Government, or GOVT 110G*, Introduction to Political Science, or GOVT 150G*, American Political Issues | 3 |
| HL S 320, Human Stress Management | 3 |
| MATH 121G, College Algebra or MATH 142G*, Calculus for the Biological and Management Sciences I | 3 |
| OEHO 120, Medical Terminology; or CHSS 310, Medical Terminology for Health and Social Services Professionals | 3 |
| PE P 208*, Fitness for Health and Sports | 3 |
| PSY 201G*, Introduction to Psychology | 3 |
| SP M 250, Sport Safety | 2 |
| SP M 271/L*, Anatomy I | 4 |
| SP M 305, Biomechanics | 3 |
| SP M 308, Exercise Physiology | 3 |
| SP M 309, Anatomical Kinesiology | 3 |
| SP M 330, Exercise Prescription | 3 |
| SP M 415, Therapeutic Modalities | 4 |
| SP M 451, Advanced Exercise Physiology | 3 |
| SP M 460, Principles of Strength and Conditioning | 3 |
General Education Requirements
| History General Education requirement | 3 |
| Humanities/Fine Arts Requirement | 3 |
Viewing a Wider World Requirements
| C EP 451V, Introduction to Counseling | 3 |
| Additional Viewing a Wider World | 3 |
ADA Commission on Dietetic Education of the American Dietetic Association
Additional course work required for application to obtain a Verification Statement to go to a Supervised Practice program:
Departmental Requirements
| FCSC 400, Research Methods in FCSC; or AXED 456, Research Methods; or HLS 451, Biometrics and Health Research; HNFS 320 Food Microbiology; or BIOL 219 and BIOL 211L; or BIOL 311 and BIOL 311L, General Microbiology and Lab | 3-5 |
| HNFS 263G, Food Science I | 4 |
| HNFS 320, Food Microbiology | 3 |
| HNFS 363, Quantity Foods | 4 |
| HNFS 430, Food Service Organization and Management | 3 |
| HNFS 447, Experimental Foods | 3 |
Nondepartmental Requirements
| ACCT 251, Management Accounting; or ACCT 252, Financial Accounting | 3 |
| GEOG 315V, World Agriculture and Food Problems | 3 |
| MGT 309, Human Behavior in Organizations or MGT 332, Human Resources Management or HRTM 303, Hospitality Human Resources Management | 3 |
OPTION: Prehealth with Emphasis in Nutrition
Students planning to attend medical or dental schools may enroll in any discipline. This option is designed to meet the requirements for entry into most medical or dental schools as well as schools associated with other health professions such as physical therapy and pharmacy. Most professional schools require chemistry (16 credits), biology (8-16 credits), calculus (3 credits) and physics (8 credits). These requirements have been incorporated into this option. In addition to the requirements needed for the delineated health professions, this option will also provide an extensive background in nutrition, which is integral to these professions. Because there is a growing interest in having multi skilled professionals, you may want to also complete the additional course work outlined at the bottom of this program of study so that you will have met the academic requirements for becoming a registered dietitian. You must have a GPA of 2.5 or better before enrolling in FCSC 400, Research Methods in FCSC; FCSE 348, Teaching in Informal Family and Consumer Sciences Settings; or HNFS 401/407, Field Experience.
Selection to professional schools is typically based on four separate but interrelated criteria: (1) evaluation of academic transcripts, (2) evaluation of scores on admissions tests, (3) letters of recommendation, and (4) personal interviews. The Health Professions Advisory Committee works with all prospective applicants to professional school to provide advice and information on the admissions process and to ensure that all prehealth students have the best possible opportunity of gaining admission to the school of their choice. You are expected to register with the committee no later than the first semester of your sophomore year. Check with an advisor for information.
Departmental Requirements
| HNFS 163, Nutrition for Health, or HNFS 251, Human Nutrition | 3 |
| HNFS 201, HNFS Seminar I | 1 |
| HNFS 350, Nutrition Throughout the Life Cycle | 3 |
| HNFS 403, Community Nutrition | 3 |
| HNFS 401, Field Experience—Hospital Dietetics | 1 |
| HNFS 407, Field Experience - Community Nutrition | 1 |
| HNFS 409, HNFS Seminar II | 1 |
| HNFS 446, Diet Therapy I | 3 |
| HNFS 448, Advanced Nutrition | 4 |
| HNFS 449, Diet Therapy II | 3 |
| HNFS 300+ Elective | 3 |
Nondepartmental Requirements
| AG E 250, Life with Microcomputers or C S 110 Computer Literacy | 3 |
| AXED 456, Research Methods, or FCSC 400, Research Methods in Family and Consumer Sciences, or HL S 451, Biometrics and Health Research | 3 |
| BCHE 395, Biochemistry | 3 |
| BIOL 211G/211L, Cellular and Organismal Biology | 3/1 |
| BIOL 253 or BIOL/SP M 271/271L, Human Anatomy Lecture/Lab | 3-5 |
| BIOL 254, Human Physiology | 3 |
| BIOL 311/311L, General Microbiology 3/ | 2 |
| CHEM 111G, General Chemistry I | 4 |
| CHEM 112G, General Chemistry II | 4 |
| CHEM 313, Organic Chemistry I | 3 |
| CHEM 314, Organic Chemistry II | 3 |
| CHEM 315, Organic Chemistry Laboratory | 2 |
| COMM 253G or 265G, Communications, or AXED 201, Effective Leadership and Communication in Agricultural Organizations | 3 |
| ENGL 111G, Rhetoric and Composition | 4 |
| ENGL 203G, Business and Professional Communication; or ENGL 218G, Technical and Scientific Communication; or ENGL 318G, Advanced Technical and Professional Communication | 3 |
| E ST 311G, Statistical Application | 3 |
| GOVT 100G, American National Government; or GOVT 110G, Introduction to Political Science; or GOVT 150G, American Political Issues | 3 |
| Historical Perspectives (general education) | 3 |
| Humanities and Fine Arts (general education) | 3 |
| OEHO 120, Medical Terminology; or CHSS 310 Medical Terminology for Health and Social Services Professionals | 3 |
| PHYS 211G, 211GL, General Physics I | 4 |
| PHYS 212, 212L, General Physics II | 4 |
| PSY 201G, Introduction to Psychology | 3 |
Two Viewing a Wider World
| C EP 451V, Introduction to Counseling | 3 |
| ANTH 357V, Medical Anthropology | 3 |
Electives, departmental and nondepartmental, sufficient to bring total credits to at least 128, including 48 upper-division.
Students Preparing for Medical or Dental School:
| MATH 120, Intermediate Algebra | 3 |
| MATH 180, Trigonometry | 3 |
| MATH 121G, College Algebra | 3 |
| MATH 191G, Calculus & Analytical Geometry I | 3 |
Students Preparing for Most Other Prehealth Schools:
| MATH 121G, Intermediate Algebra | 3 |
| MATH 142G, Calculus for Biological and Management Sciences | 3 |
To Meet Academic Requirements for Registered Dietitian
The course work delineated above for prehealth with an emphasis in nutrition coupled with the coursework outlined below provides the academic requirements for you to obtain registration as a dietitian. A verification statement is issued upon completion of the didactic program. To get a verification statement (1) you must attain a C or higher (on campus or transfer) in the following classes: All courses with CHEM, BCHE, and BIOL/SP M prefixes and all classes with HNFS prefix; (2) you will need to take a challenge exam related to each course if you desire to transfer in courses comparable to HNFS 446, 448 and HNFS 449; you must attain a C or higher on each exam before transfer credits will be allowed; (3) you must take at least 30 credits at New Mexico State University with 20 as upper-division (300 level or above) credits and 10 credits in HNFS (300 level or above), (4) complete, with a 75% or higher on each, a series of domain specific (Food and Nutrition; Clinical and Community Nutrition; Education and Research; Food and Nutrition Systems; Management) Exit Exams, Note: Exit Exams can be taken more than once. To further help ensure that you will be successful in our program, a supervised practice program and when taking the Commission on Dietetics Registration (CDR) National Exam, all students will be asked to sign an English Proficiency Awareness form.
Following graduation, a supervised practice experience in a hospital or institution approved by the Commission on Accreditation of Dietetic Education of the American Dietetic Association is required. Note: This experience CANNOT be met by attending professional health school. Upon successful completion of the experience, you are eligible to take the registration exam required by the Commission on Dietetic Registration of the American Dietetic Association to be a Registered Dietitian. The academic requirements delineated above and below meet ADA requirements of an Commission on Dietetic Education ADA-approved Didactic Program in Dietetics. You must work closely with advisors to assure proper scheduling of necessary courses. See Dietetics option for other requirements.
Departmental Requirements
| FCS 181, Interpersonal Skills in Intimate Relationships | 3 |
| FCSE 348, Teaching in Informal Settings | 3 |
| HNFS 263G, Food Science I | 4 |
| HNFS 363, Quantity Food Production & Service | 4 |
| HNFS 430, Food Service Organization & Management | 3 |
| HNFS 447, Experimental Foods | 3 |
Nondepartmental Requirements
| ACCT 251, Management Accounting; or ACCT 252, Financial Accounting | 3 |
| AG E 315V, World Agriculture and Food Problems | 3 |
| ANTH 357V, Medical Anthropology or ANTH 360V, Food and Culture Around the World, or ANTH 431, Nutritional Anthropology | 3 |
| MGT 332, Human Resources Management, or MGT 309, Human Behavior in Organizations, or HRTM 303, Hospitality Human Resource Management | 3 |
MINOR: Clothing, Textiles, and Fashion Merchandising
A minor in Clothing, Textiles, and Fashion Merchandising is available. The minor requires a minimum of 18 hours of which a minimum of 9 hours must be at the 300 or higher level. Specific coursework requirements may apply. See an advisor for course requirements and scheduling.
MINOR: Culinary Science
A minor in Culinary Science is available. The minor requires a minimum of 18 credits of which a minimum of 9 hours must be at the 300 or higher level. Specific coursework requirements apply. A student may earn a bachelor's degree in Human Nutrition and Food Science or Hotel, Restaurant and Tourism Management and a minor in Culinary Science. See an advisor for course requirements and scheduling.
MINOR: Family and Child Science
A minor in Family and Child Science is available. The minor requires a minimum of 18 hours of which a minimum of 9 hours must be at the 300 or higher level. Specific coursework requirements may apply. See an advisor for course requirements and scheduling.
MINOR: Family and Consumer Sciences Education
A minor in Family and Consumer Sciences Education is available. The minor requires a minimum of 18 hours of which a minimum of 9 hours must be at the 300 or higher level. Specific coursework requirements may apply. See an advisor for course requirements and scheduling.
MINOR: Food Science
A minor in Food Science is available. The minor requires a minimum of 18 hours of which a minimum of 9 hours must be at the 300 or higher level. Specific coursework requirements may apply. See an advisor for course requirements and scheduling.
MINOR: Nutrition
A minor in Nutrition is available. The minor requires a minimum of 18 hours of which a minimum of 9 hours must be at the 300 or higher level. Specific coursework requirements may apply. See an advisor for course requirements and scheduling.