COLLEGE of AGRICULTURAL, CONSUMER and ENVIRONMENTAL SCIENCES
FAMILY and CONSUMER SCIENCES
Esther Devall, interim department head
Professors Bock, Devall, Del Campo, Eastman, McKee, Munson-McGee; Associate Professor Smitley; Assistant Professors Bartley, Chavez, Krishnan, Montanez, Vaillancourt; Emeritus Professor Cummings
(575) 646-3936
http://aces.nmsu.edu/academics/fcs/
DEGREE: Bachelor of Science in Family and Consumer Sciences
MAJORS: Clothing, Textiles, and Fashion Merchandising
Family and Child Science
Family and Consumer Sciences Education
Human Nutrition and Dietetic Sciences
OPTIONS: Community Nutrition
Dietetics
Nutrition and Fitness
Prehealth with Emphasis in Nutrition
DEGREE: Bachelor of Science in Food Science and Technology
MAJOR: Food Science and Technology
OPTIONS: Science, Technology and Engineering
Culinary Science
Meat Science
MINORS: Clothing, Textiles and Fashion Merchandising
Culinary Science
Family and Child Science
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; FSTE—Food, Science and Technology; HNDS—Human Nutrition and Dietetic Science.
DEGREE: Bachelor of Science in Family and Consumer Sciences
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 Marketing Training; 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 Principles in Clothing Selection | 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 Marketing Training | 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
| A ST 311, Statistical Applications, or STAT 251G, Statistics for Business and the Behavioral Sciences | 3 |
| ACCT 251, Management Accounting, or ACCT 252, Financial Accounting | 3 |
| ART 110G, Visual Concepts | 3 |
| CHEM 110G, Principles and Applications of Chemistry or CHEM 111/111L and CHEM 112/112L General Chemistry | 4 |
| COMM 265G, Principles of Human Communication; AXED 201G, Effective Leadership and Communication in Agricultural Organizations; or COMM 253G, Public Speaking | 3 |
| C S 110, Computer Literacy, or AG E 250, Life with Microcomputers or BCIS 110 Intro to Computer Info Systems | 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 |
| General Education HIST Course | 3 |
| MATH 120, Intermediate Algebra | 3 |
| MATH 210G, Math Appreciation | 3 |
| MGT 309, Human Behavior in Organizations | 3 |
| MGT 315V, Human Relations in Organizations | 3 |
| MKTG 303, Principles of Marketing or MKTG 313, Retail Management, or MKTG 324, Product/ Service Development | 3 |
| PSY 201G, Introduction to Psychology | 3 |
| SOC 101G, Introductory Sociology | 3 |
| Viewing a Wider World | 6 |
Electives
Choose in consultation with CTFM advisor to round out curriculum of 128 credits. At least 48 credits must be courses labeled 300 or above. Choose from the following:
| B A 301, Career Planning in Business | 1 |
| CTFM 373, Advanced Apparel Techniques | 3 |
| CTFM 384, Clothing for Special Needs | 3 |
| CTFM 460, Cultural Perspectives on Dress | 3 |
| CTFM 470, Fashion Trend Analysis | 3 |
| CTFM 476, Apparel Design by Draping | 3 |
| CTFM 478, Apparel Design through Flat Pattern | 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: Issues and Ethics; 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: Issues and Ethics | 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 |
| FCSE 345, Management Concepts in Family and Consumer Sciences Teaching, or FCSE 348, Teaching in Informal Family and Consumer Science Setting | 3 |
| FRMG 330, Personal and Family Finance | 3 |
| FRMG 333, Consumer Practices and Problems | 3 |
| HNDS 163, Nutrition for Health | 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 48 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 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 446, Adolescent Development and the Family | 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 335, Housing and Interior Design | 3 |
| FSTE 164G, Introduction to Food Science and Technology | 3 |
| FSTE 263G, Food Science I | 4 |
| FSTE food science 300+ elective (see advisor for selections) | 3 |
| HNDS 163, Nutrition for Health, or HNDS 251, Human Nutrition | 3 |
| HNDS nutrition 300+ elective (see advisor for selections) | 3 |
Nondepartmental Requirements
| AG E 250, Life with Microcomputers, or C S 110, Computer Literacy, or BCIS 110, Introduction to Computer Information Systems | 3 |
| HRTM 221, Introduction to Hospitality Management | 3 |
| HRTM 231, Safety, Sanitation and Health in the Hospitality Industry | 2 |
| HRTM 263, Food Production and Service Fundamentals | 3 |
| SPED 350, Introduction to Special Education in a Diverse Society | 3 |
Viewing a Wider World (Choose Two)
| HL S 301V, Human Sexuality, or BLAW 385V, Consumers and the Law,or MKTG 311V, Consumer Behavior | 3 |
| One approved VWW Course |
Specific Teaching Option Requirements
| FCSE 448, Supervised Teaching in Family and Consumer Sciences | 9 |
| RDG 414, Content Area Literacy | 3 |
Specific Extension Option Requirements
| FCSE 408, Field Experience Extension | 9 |
| Electives (AXED recommended) | 10 |
Upper-division hours must total 48. A second teaching field can also be arranged.
MAJOR: Human Nutrition and Dietetic Sciences
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, HNDS and FSTE prefixes;
- Take a challenge exam, scoring a C or higher, related to HNDS 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 HNDS (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 HNDS 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 Academy of Nutrition and Dietetics 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 Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60660-695, 1-800-877-1600. You must work closely with advisors to ensure 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 |
| FSTE 263G, Food Science I | 4 |
| FSTE 447, Experimental Foods | 3 |
| HNDS 201, Seminar 1- Becoming a Nutrition Professional | 1 |
| HNDS 251, Human Nutrition or HNDS 163, Nutrition for Health | 3 |
| HNDS 350, Nutrition throughout the Life Cycle | 3 |
| HNDS 363, Quantity Food Production and Service | 4 |
| HNDS 401, Field Experience-Clinical Dietetics | 1 |
| HNDS 407, Field Experience-Community Nutrition | 1 |
| HNDS 403, Community Nutrition | 3 |
| HNDS 409, Seminar II- Human Nutrition and Food Science Portfolio Development | 1 |
| HNDS 430, Food Service Organization and Management | 3 |
| HNDS 446, Diet Therapy I | 3 |
| HNDS 448, Advanced Nutrition | 3 |
| HNDS 449, Diet Therapy II | 3 |
| HNDS upper-division elective | 3 |
Nondepartmental Requirements
| A ST 311, Statistical Applications*, or STAT 251G, Statistics for Business and Behavioral Sciences | 3 |
| ACCT 251, Management Accounting | 3 |
| AG E 250G, Life with Microcomputers*; BCIS 110, Introduction to Computerized Information Systems; or C S 110, Computer Literacy | 3 |
| ANTH 357V, Medical Anthropology; or ANTH 431, Nutritional Anthropology; or ANTH 360V, Food and Culture Around the World | 3 |
| BCHE 341, Survey of Biochemistry and Lab | 4 |
| BIOL 211G/211GL, Cellular and Organismal Biology and Lab or BIOL 111/111L, Natural History of Life and Lab | 4 |
| BIOL 253, Human Anatomy*; or BIOL/SP M 271 and 271L, Human Systemic Anatomy and Lab | 3-5 |
| BIOL 254, Human Physiology | 3 |
| 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 201G, 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 318V, Advanced Technical and Professional Communication* | 3 |
| FSTE 320, Food Microbiology*; or BIOL 219, Public Health Microbiology and BIOL 311L, General Microbiology Lab; or BIOL 311/311L, General Microbiology | 3-5 |
| GOVT 100G, American National Government*; or GOVT 110G, Introduction to Political Science; or GOVT 150G, American Political Issues | 3 |
| MATH 121G, College Algebra; or MATH 142G, Calculus for the Biological and Management Sciences I | 3 |
| MGT 332, Human Resources Management*; or MGT 309, Human Behavior in Organizations | 3 |
| OEHO 120, Medical Terminology; CHSS 310, Medical Terminology for Health and Social Services Professionals; or SP M 191, Medical Terminology for Athletic Training | 3 |
| PSY 201G, Introduction to Psychology | 3 |
| Humanities / Fine Arts / History General Education requirement | 3 |
| Humanities, Fine Arts General Education: Art, Music or Theatre Requirement | 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: 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; Childrens 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, HNDS 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 HNDS 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 the* 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 dietitian you must also complete a supervised practice program sanctioned by the Commission on Accreditation of Dietetic Education of the Academy of Nutrition and Dietetics 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* or AXED 456, Introduction to Research Methods or HL S 451, Biometric Health Research | 3 |
| FSTE 263G, Food Science I* | 4 |
| FSTE 320, Food Microbiology* | 3 |
| HNDS 201, Seminar 1- Becoming a Nutrition Professional* | 1 |
| HNDS 251, Human Nutrition* or HNDS 163 Nutrition for Health | 3 |
| HNDS 350, Nutrition throughout the Life Cycle* | 3 |
| HNDS 403, Community Nutrition* | 3 |
| HNDS 407, Field Experience Community Nutrition* | 2 |
| HNDS 409, Seminar II- Human Nutrition and Food Science Portfolio Development* | 1 |
| HNDS Nutrition electives (choose 12 hours from the following): HNDS 404, Maternal, Infant and Child Nutrition; HNDS 406, Geriatric Nutrition; HNDS 410, Sports Nutrition; HNDS 416, Nutrition and Culture; HNDS 430, Food Service Organization; HNDS 450, Special Topics; HNDS 492, Special Problems* | 12 |
| FSTE food science electives (choose 3 hours from the following): FSTE 325, Food Analysis; FSTE 331, Food Preservation; FSTE 447, Experimental Foods* | 3 |
Nondepartmental Requirements
| A ST 311, Statistical Applications, or STAT 251G, Statistics for Business and the Behavioral Sciences* | 3 |
| AG E 250, Life with Microcomputers, or C S 110, Computer Literacy* or BCIS 110, Introduction to Computer Information Systems | 3 |
| ANTH 431, Nutritional Anthropology; or ANTH 357V, Medical Anthropology; or ANTH 360V, Food and Culture Around the World* | 3 |
| BIOL 211G/211L, Cellular and Organismal Biology and Lab* or BIOL 111/111L, Natural History of Life and Lab | 4 |
| BIOL 254, Human Physiology | 3 |
| 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 201G, 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 |
| 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 320, Human Stress Management | 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 301V, Human Sexuality; HL S 305V, Global Environment Health Issues; HL S 380V, Women's Health Issues; HL S 460, American Indian Health; HL S 461, Health Disparities: Determinants and Interventions; 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 474, Alcohol and Drug Prevention and Control; HL S 477 Worksite Health Promotion; HL S 487, Consumer Health; HL S 489, Ethics and Jurisprudence for Health Personnel; HL S 491, Mind- Body Health and Conplementary and Alternative Medicine; 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* or SP M 191, Medical Terminology for Athletic Training | 3 |
| PHIL 223G, Ethics | 3 |
| PSY 201G, Introduction to Psychology* | 3 |
| General Electives | 4 |
General Education Requirements
| Humanities / Fine Arts / History General Education requirement | 3 |
| Humanities, Fine Arts General Education: Art, Music or Theatre Requirement | 3 |
Viewing a Wider World requirement:
| C EP 451V, Introduction to Counseling* | 3 |
| GEOG 315V, 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
| FSTE 447, Experimental Foods | 3 |
| HNDS 363, Quantity Food Production and Service | 4 |
| HNDS 401, Field Experience- Clinical Dietetics | 1 |
| HNDS 430, Food Service Organization and Management | 3 |
| HNDS 446, Diet Therapy I | 3 |
| HNDS 448, Advanced Nutrition | 3 |
| HNDS 449, Diet Therapy II | 3 |
Nondepartmental Requirements for DPD
| ACCT 251, Management Accounting | 3 |
| BCHE 341, Survey of Biochemistry and Lab | 4 |
| BIOL 253, Human Anatomy, or BIOL/SP M 271 and 271L, Human Systemic Anatomy and Lab | 4 |
| 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 | 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, SP M, PE P and HNDS 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 HNDS 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 Academy of Nutrition and Dietetics (AND) and take the Commission on Dietetic Registration's national examination administered by the AND. 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 Family and Consumer Sciences Settings | 3 |
| HNDS 201, Seminar 1- Becoming a Nutrition Professional | 1 |
| HNDS 251, Human Nutrition or HNDS 163, Nutrition for Health | 3 |
| HNDS 350, Nutrition Throughout the Life Cycle | 3 |
| HNDS 403, Community Nutrition | 3 |
| HNDS 401, Field Experience- Clinical Dietetics | 1 |
| HNDS 407, Field Experience - Community Nutrition | 1 |
| HNDS 409, Seminar II- Human Nutrition and Food Science Portfolio Development | 1 |
| HNDS 410, Sports Nutrition | 3 |
| HNDS 446, Diet Therapy I | 3 |
| HNDS 448, Advanced Nutrition | 4 |
| HNDS 449, Diet Therapy II | 3 |
Non-Departmental Requirements
| A ST 311*, Statistical Applications, or STAT 251G, Statistics for Business and Behavioral Sciences | 3 |
| AG E 250*, Life with Microcomputers, C S 110, Computer Literacy, or BCIS 110, Introduction to Computerized Information Systems | 3 |
| ANTH 431*, Nutritional Anthropology; or ANTH 357V, Medical Anthropology; or ANTH 360V, 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 201G, Effective Leadership and Communication in Agricultural Organizations* | 3 |
| ENGL 111G* or ENGL 111H, Rhetoric and Composition | 4 |
| ENGL 203G, Business & Professional Communication; or ENGL 218G, Technical & Scientific Communication or 318G*, Advanced 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, or SP M 191, Medical Terminology for Athletic Training | 3 |
| PE P 208*, Fitness for Health and Sports | 3 |
| PSY 201G*, Introduction to Psychology | 3 |
| SP M 271/L*, Human Systemic Anatomy | 4 |
| SP M 304, Psychology of Sport | 3 |
| SP M 305, Biomechanics | 3 |
| SP M 308, Exercise Physiology | 3 |
| SP M 330, Exercise Prescription | 3 |
| SP M 451, Advanced Exercise Physiology | 3 |
| SP M 456, Exercise for Special Populations | 3 |
| SP M 460, Principles of Strength and Conditioning | 3 |
General Education Requirements
| Humanities / Fine Arts / History General Education requirement | 3 |
| Humanities, Fine Arts General Education: Art, Music or Theatre 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, Introduction to Research Methods; or HL S 451, Biometrics and Health Research | 3 |
| FSTE 263G, Food Science I | 4 |
| FSTE 320, Food Microbiology or BIOL 219, Public Health Microbiology and BIOL 311L, General Microbiology Lab; OR BIOL 311 and BIOL 311L, General Microbiology and Lab | 3-5 |
| FSTE 447, Experimental Foods | 3 |
| HNDS 363, Quality Food Production and Service | 4 |
| HNDS 430, Food Service Organization and Management | 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 | 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 HNDS 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
| HNDS 163, Nutrition for Health, or HNDS 251, Human Nutrition | 3 |
| HNDS 201, Seminar 1- Becoming a Nutrition Professional | 1 |
| HNDS 350, Nutrition Throughout the Life Cycle | 3 |
| HNDS 403, Community Nutrition | 3 |
| HNDS 401, Field Experience-Clinical Dietetics | 1 |
| HNDS 407, Field Experience-Community Nutrition | 1 |
| HNDS 409, Seminar II- Human Nutrition and Food Science Portfolio Development | 1 |
| HNDS 446, Diet Therapy I | 3 |
| HNDS 448, Advanced Nutrition | 3 |
| HNDS 449, Diet Therapy II | 3 |
| HNDS 300+ Elective | 3 |
Nondepartmental Requirements
| A ST 311, Statistical Application | 3 |
| AG E 250, Life with Microcomputers or C S 110 Computer Literacy or BCIS 110, Introduction to Computer Information Systems | 3 |
| AXED 456, Introduction to 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 and Lab | 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 and Lab | 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 201G, 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 |
| GOVT 100G, American National Government; or GOVT 110G, Introduction to Political Science; or GOVT 150G, American Political Issues | 3 |
| OEHO 120, Medical Terminology; or CHSS 310 Medical Terminology for Health and Social Services Professionals or SP M 191, Medical Terminology for Athletic Training | 3 |
| PHYS 211G/211GL, General Physics I | 4 |
| PHYS 212/212L, General Physics II | 4 |
| PSY 201G, Introduction to Psychology | 3 |
| Humanities / Fine Arts / History General Education requirement | 3 |
| Humanities, Fine Arts General Education: Art, Music or Theatre Requirement | 3 |
Two Viewing a Wider World
| ANTH 357V, Medical Anthropology | 3 |
| C EP 451V, Introduction to Counseling | 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 121G, College Algebra | 3 |
| MATH 190G, Trigonometry & Precalculus | 4 |
| MATH 191G, Calculus & Analytic Geometry I | 4 |
Students Preparing for Most Other Prehealth Schools:
| MATH 121G, College 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, BIOL/SP M, FSTE and HNDS prefixes; (2) you will need to take a challenge exam related to each course if you desire to transfer in courses comparable to HNDS 446, 448 and HNDS 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 HNDS (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 Family and Consumer Sciences Settings | 3 |
| HNDS 263G, Food Science I | 4 |
| HNDS 363, Quantity Food Production & Service | 4 |
| HNDS 430, Food Service Organization & Management | 3 |
| HNDS 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, | 3 |
MAJOR: Food Science and Technology
Students in this major will study diverse scientific disciplines including chemistry, microbiology, nutrition and engineering and then apply the principles from these disciplines to the industrial and practical aspects of product development, food processing, quality control/ quality assurance, food presentation and sensory evaluation of foods. Background courses in English, communication, biology and chemistry and core food science and technology courses covering the production, preparation, analysis, safety, nutritional and aesthetic principles provide students with a solid background in the principles needed to understand the nature, deterioration and processing of foods and the critical thinking, analytical and application skills needed to translate those principles into the selection, processing, preservation, packaging, distribution and use of a safe, adequate and high quality food supply. Concentration areas in science, engineering and technology; culinary science and meat science allow students to focus on an area of interest.
You must achieve a grade of C or higher in all classes with CHEM, BCHE, BIOL, FSTE and HNDS prefixes. You must also have a GPA of 2.5 or higher before enrolling in FCSC 400 Research Methods in FCSC, or FSTE 427/428 Food Industry Problems I and II.
Basic Science and Background Requirements
| A ST 311, Statistical Applications, or STAT 251G, Statistics for Business and Behavioral Sciences | 3 |
| AG E 250, Life with Microcomputers; or C S 110, Computer Literacy; or BCIS 110, Introduction to Computerized Information Systems |
3 |
| AXED 201G, Effective Leadership and Communication in Agricultural Organizations; or COMM 253G, Public Speaking; or COMM 265G, Principles of Human Communication | 3 |
| BCHE 341, Survey of Biochemistry | 4 |
| BIOL 211G/ 211GL, Cellular and Organismal Biology Lab | 4 |
| BIOL 311/ 311L, General Microbiology and Lab | 5 |
| CHEM 111G/ 111GL, General Chemistry I | 4 |
| CHEM 112G/ 112GL, General Chemistry II | 4 |
| CHEM 211, Organic Chemistry | 4 |
| ENGL 111G, Rhetoric and Composition | 4 |
| ENGL 218G, Technical and Scientifical Communication, or ENGL 318G, Advanced Technical and Professional Communication | 3 |
| MATH 142G, Calculus for Biological and Management Sciences | 3 |
| Humanities and Fine Arts General Education Requirements | 6-9 |
| Social/ Behavioral Sciences General Education Requirements | 3-6 |
Food Science and Technology Core Requirements
| ANSC 262, Introduction to Meat Science | 3 |
| FSTE 164G, Introduction to Food Science and Technology | 4 |
| FSTE 210G, Survey of Food and Agriculture Issues | 3 |
| FSTE 263G, Food Science I | 4 |
| FSTE 320, Food Microbiology | 3 |
| FSTE 325, Food Analysis | 3 |
| FSTE 331, Food Preservation | 3 |
| FSTE 421, Food Chemistry | 3 |
| FSTE 447, Experimental Foods | 3 |
| HNDS 163, Nutrition for Health, or HNDS 251, Human Nutrition | 3 |
CONCENTRATIONS (select one)
Science, Technology and Engineering
| ANSC 306, Processed Meats, or ANSC 363, Meat Technology | 3 |
| CH E 395V, Brewing Science and Society | 3 |
| FSTE 427/ 428, Food Industry Problems I and II | 6 |
| PHYS 211/ 211L, General Physics and Lab | 4 |
| One Viewing a Wider World course | 3 |
| Electives | 17 |
Culinary Science
| ANTH 360V, Food Culture Around the World | 3 |
| HRTM 231, Safety, Sanitation and Health in the Hospitality Industry | 2 |
| HRTM 263, Food Production and Service Fundamentals | 3 |
| HRTM 363, Quantity Food Production and Service | 4 |
| HRTM 408, Hospitality Internship | 1 |
| HRTM 413, Restaurant Operations Management | 4 |
| HRTM 414, International Food and Wine | 3 |
| OEHS 213, Professional Baking Operations | 3 |
| Electives (must include one Viewing a Wider World) | 16 |
Meat Science
| ANSC 200, Introduction to Meat Animal Production | 3 |
| ANSC 301, Animal and Carcass Evaluation | 3 |
| ANSC 306, Processed Meats | 3 |
| ANSC 351V, Agricultural Animals of the World | 3 |
| ANSC 363, Meat Technology | 3 |
| FSTE 427/ 428, Food Industry Problems I and II | 6 |
| PHYS 211/ 211L, General Physics and Lab | 4 |
| Electives (must include one Viewing a Wider World) | 14 |
Students are encouraged to use the elective hours to complete a minor in a related area such as chemistry, microbiology, and business. Consult an advisor for requirements.
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: 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.