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New Mexico State University
Undergraduate Catalog
2013-2014

COLLEGE of AGRICULTURAL, CONSUMER and ENVIRONMENTAL SCIENCES

FAMILY and CONSUMER SCIENCES

Professor Esther Devall, department head

Professors Bock, Devall, Eastman, McKee, Munson-McGee; Associate Professors Smitley, Montanez; Assistant Professors Bartley, Chavez, Marin, Vaillancourt; Emeritus Professors Cummings, Del Campo

(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 Fashion3
CTFM 255, Applied Principles in Clothing Selection3
CTFM 270, Fashion Illustration3
CTFM 273, Concepts in Apparel Construction3
CTFM 366, Historic Fashion3
CTFM 371, Textile Science3
CTFM 372, Fashion Merchandising3
CTFM 402, Field Experience Marketing Training3-6
CTFM 474, Fashion Promotion3
CTFM 475, Fashion Buying3
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 Sciences3
ACCT 251, Management Accounting, or ACCT 252, Financial Accounting3
ART 110G, Visual Concepts3
CHEM 110G, Principles and Applications of Chemistry or CHEM 111/111L and CHEM 112/112L General Chemistry4
COMM 265G, Principles of Human Communication; AXED 201G, Effective Leadership and Communication in Agricultural Organizations; or COMM 253G, Public Speaking3
C S 110, Computer Literacy, or AG E 250, Life with Microcomputers or BCIS 110 Intro to Computer Info Systems3
ECON 252G, Principles of Microeconomics3
ENGL 111G, Rhetoric and Composition4
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 Communication3
MATH 120, Intermediate Algebra3
MATH 210G, Math Appreciation3
MGT 309, Human Behavior in Organizations3
MGT 315V, Human Relations in Organizations3
MKTG 303, Principles of Marketing or MKTG 313, Retail Management, or MKTG 324, Product/ Service Development3
PSY 201G, Introduction to Psychology3
SOC 101G, Introductory Sociology3
General Education HIST Course3
Viewing a Wider World6

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 Business1
CTFM 373, Advanced Apparel Techniques3
CTFM 384, Clothing for Special Needs3
CTFM 460, Cultural Perspectives on Dress3
CTFM 470, Fashion Trend Analysis3
CTFM 476, Apparel Design by Draping3
CTFM 478, Apparel Design through Flat Pattern3
CTFM 489, Fashion Markets2-8
HON 323V, Cultural Perspectives on Dress3
MGT 332, Human Resources Management3
MGT 453, Leadership and Motivation3
MKTG 317, International Marketing3

(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.

Departmental Requirements

FCS 181, Interpersonal Skills in Intimate Relationships3
FCS 380, Family Dynamics3
FCS 381, Middle Childhood Development in the Family 3
FCS 383, Parenting and Child Guidance3
FCS 424, Field Experience: Issues and Ethics8
FCS 446, Adolescent Development and the Family3
FCS 447, Infancy and Early Childhood in the Family3
FCS 448, The Aging Family3
FCS 449V, Family Ethnicities and Subcultures3
FCSC 400, Research Methods in Family and Consumer Sciences3
FCSE 345, Management Concepts in Family and Consumer Sciences Teaching, or FCSE 348, Teaching in Informal Family and Consumer Science Setting3
FRMG 330, Personal and Family Finance3
FRMG 333, Consumer Practices and Problems3
HNDS 251, Human Nutrition3

Nondepartmental Requirements (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 CAST, C EP, ECED, 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 child advocacy studies, 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 Selection3
CTFM 273, Concepts in Apparel Construction3
CTFM 371, Textile Science3
FCS 181, Interpersonal Skills in Intimate Relationships3
FCS 380, Family Dynamics3
FCS 383, Parenting and Child Guidance3
FCS 446, Adolescent Development and the Family3
FCS 447, Infancy and Early Childhood in the Family3
FCSE 245, Overview of Family and Consumer Sciences Teaching3
FCSE 345, Management Concepts in Family and Consumer Sciences Teaching3
FCSE 445, Vocational Programs for Youth and Adults3
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 Finance3
FRMG 331, Management of Family Life and Resources3
FRMG 335, Housing and Interior Design3
FSTE 164G, Introduction to Food Science and Technology4
FSTE 263G, Food Science I4
FSTE food science 300+ elective (see advisor for selections)3
HNDS 251, Human Nutrition3
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 Systems3
HRTM 221, Introduction to Hospitality Management3
HRTM 231, Safety, Sanitation and Health in the Hospitality Industry2
HRTM 263, Food Production and Service Fundamentals3
SPED 350, Introduction to Special Education in a Diverse Society3

Viewing a Wider World (Choose Two)

HL S 301V, Human Sexuality, or BLAW 385V, Consumers and the Law, or MKTG 311V, Consumer Behavior3
One approved VWW Course

Specific Teaching Option Requirements

FCSE 448, Supervised Teaching in Family and Consumer Sciences9
RDG 414, Content Area Literacy3

Specific Extension Option Requirements

FCSE 408, Field Experience Extension9
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:

  1. Complete all classes outlined below on the Dietetics option program of study;
  2. Attain a C or higher (on campus or transfer) in classes with CHEM, BCHE, BIOL, SP M, HNDS and FSTE prefixes;
  3. 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;
  4. 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);
  5. 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
  6. 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) RD 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 RD Exam to be a Registered Dietitian. This option is part of a Didactic Program in Dietetics developmentally accredited by the Accreditation Council for Education in 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 Relationships3
FCSC 400, Research Methods in FCSC; AXED 456, Introduction to Research Methods; or HL S 451, Biometrics and Health Research3
FCSE 348, Teaching in Informal Family and Consumer Sciences Settings3
FSTE 263G, Food Science I4
FSTE 425, Sensory Evaluation of Foods3
HNDS 201, Seminar 1- Becoming a Nutrition Professional1
HNDS 251, Human Nutrition3
HNDS 350, Nutrition throughout the Life Cycle3
HNDS 363, Quantity Food Production and Service4
HNDS 401, Field Experience-Clinical Dietetics1
HNDS 407, Field Experience-Community Nutrition1
HNDS 403, Community Nutrition3
HNDS 409, Seminar II- Human Nutrition and Food Science Portfolio Development1
HNDS 430, Food Service Organization and Management3
HNDS 446, Diet Therapy I3
HNDS 448, Advanced Nutrition3
HNDS 449, Diet Therapy II3
HNDS upper-division elective3

Nondepartmental Requirements

A ST 311, Statistical Applications*, or STAT 251G, Statistics for Business and Behavioral Sciences3
ACCT 251, Management Accounting3
AG E 250G, Life with Microcomputers*; BCIS 110, Introduction to Computerized Information Systems; or C S 110, Computer Literacy3
ANTH 357V, Medical Anthropology; or ANTH 431, Nutritional Anthropology; or ANTH 360V, Food and Culture Around the World3
BCHE 341, Survey of Biochemistry and Lab4
BIOL 211G/211GL, Cellular and Organismal Biology and Lab or BIOL 111/111L, Natural History of Life and Lab4
BIOL 253, Human Anatomy*; or SP M 271 and 271L, Human Systemic Anatomy and Lab3-5
BIOL 254, Human Physiology or SP M 371/371L3
CHEM 111G, General Chemistry I4
CHEM 112G, General Chemistry II4
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 Composition4
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 Microbiology3-5
GOVT 100G, American National Government*; or GOVT 110G, Introduction to Political Science; or GOVT 150G, American Political Issues3
MATH 121G, College Algebra; or MATH 142G, Calculus for the Biological and Management Sciences I3
MGT 332, Human Resources Management*; or MGT 309, Human Behavior in Organizations3
OEHO 120, Medical Terminology; CHSS 310, Medical Terminology for Health and Social Services Professionals; or SP M 191, Medical Terminology for Athletic Training3
PSY 201G, Introduction to Psychology3
Humanities / Fine Arts / History General Education requirement3
Humanities, Fine Arts General Education: Art, Music or Theatre Requirement3

Viewing a Wider World:

*C EP 451V, Introduction to Counseling3
*GEOG 315V, World Agriculture and Food Problems3

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; 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, 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 Accreditation Council for Education in 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 Research3
FSTE 263G, Food Science I*4
FSTE 320, Food Microbiology*3
FSTE food science electives (choose 3 hours from the following): FSTE 325, Food Analysis; FSTE 331, Food Preservation; FSTE 425, Sensory Evaluation of Foods*3
HNDS 201, Seminar 1- Becoming a Nutrition Professional*
HNDS 251, Human Nutrition*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

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 Systems3
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 Lab4
BIOL 254, Human Physiology3
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 Science1
HL S 150G, Personal Health and Wellness3
HL S 275, Foundations of Health Education3
HL S 320, Human Stress Management3
HL S 395, Foundations of Public Health3
HL S 459, Infectious and Noninfectious Disease Prevention3
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 Complementary and Alternative Medicine; HL S 492, Health Care of the Aged15
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 Training3
PHIL 223G, Ethics3
PSY 201G, Introduction to Psychology*3
General Electives4

General Education Requirements

Humanities / Fine Arts / History General Education requirement3
Humanities, Fine Arts General Education: Art, Music or Theatre Requirement3

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 Academy for Nutrition and Dietetics Didactic Program in Dietetics requirements for a Verification Statement:

Departmental Requirements for DPD

FSTE 425, Sensory Evaluation of Foods3
HNDS 363, Quantity Food Production and Service4
HNDS 401, Field Experience- Clinical Dietetics1
HNDS 430, Food Service Organization and Management3
HNDS 446, Diet Therapy I3
HNDS 448, Advanced Nutrition3
HNDS 449, Diet Therapy II3

Nondepartmental Requirements for DPD

ACCT 251, Management Accounting3
BCHE 341, Survey of Biochemistry and Lab4
BIOL 253, Human Anatomy, or BIOL/SP M 271 and 271L, Human Systemic Anatomy and Lab4
CHEM 111G/111L, General Chemistry I4
CHEM 112G/112L, General Chemistry II4
CHEM 211, Organic Chemistry4
MGT 309, Human Behavior in Organizations; or MGT 332, Human Resources Management3

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 Accreditation Council for Education in 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 Relationships3
FCSE 348, Teaching in Informal Family and Consumer Sciences Settings3
HNDS 201, Seminar 1- Becoming a Nutrition Professional1
HNDS 251, Human Nutrition or HNDS 163, Nutrition for Health3
HNDS 350, Nutrition Throughout the Life Cycle3
HNDS 403, Community Nutrition3
HNDS 401, Field Experience- Clinical Dietetics1
HNDS 407, Field Experience - Community Nutrition1
HNDS 409, Seminar II- Human Nutrition and Food Science Portfolio Development1
HNDS 410, Sports Nutrition3
HNDS 446, Diet Therapy I3
HNDS 448, Advanced Nutrition4
HNDS 449, Diet Therapy II3

Non-Departmental Requirements

A ST 311*, Statistical Applications, or STAT 251G, Statistics for Business and Behavioral Sciences3
AG E 250*, Life with Microcomputers, C S 110, Computer Literacy, or BCIS 110, Introduction to Computerized Information Systems3
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 Lab4
BIOL 211G/L* Cellular & Organismal Biology4
BIOL 254*, Human Physiology or SP M 371/371L3
CHEM 111G*, General Chemistry I and Lab4
CHEM 112G*, General Chemistry II and Lab4
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 Composition4
ENGL 203G, Business & Professional Communication; or ENGL 218G, Technical & Scientific Communication or 318G*, Advanced Technical & Scientific Communication3
GOVT 100G*, American National Government, or GOVT 110G*, Introduction to Political Science, or GOVT 150G*, American Political Issues3
HL S 320, Human Stress Management3
MATH 121G, College Algebra or MATH 142G*, Calculus for the Biological and Management Sciences I3
OEHO 120, Medical Terminology; or CHSS 310, Medical Terminology for Health and Social Services Professionals, or SP M 191, Medical Terminology for Athletic Training3
PE P 208*, Fitness for Health and Sports3
PSY 201G*, Introduction to Psychology3
SP M 271/L*, Human Systemic Anatomy4
SP M 304, Psychology of Sport3
SP M 305, Biomechanics3
SP M 308, Exercise Physiology3
SP M 330, Exercise Prescription3
SP M 451, Advanced Exercise Physiology3
SP M 456, Exercise for Special Populations3
SP M 460, Principles of Strength and Conditioning3

General Education Requirements

Humanities / Fine Arts / History General Education requirement3
Humanities, Fine Arts General Education: Art, Music or Theatre Requirement3

Viewing a Wider World Requirements

C EP 451V, Introduction to Counseling3
Additional Viewing a Wider World3

ADA Commission on Dietetic Education of the Academy for Nutrition and Dietetics

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 Research3
FSTE 263G, Food Science I4
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 Lab3-5
FSTE 425, Sensory Evaluation of Foods3
HNDS 363, Quality Food Production and Service4
HNDS 430, Food Service Organization and Management3

Nondepartmental Requirements

ACCT 251, Management Accounting; or ACCT 252, Financial Accounting3
GEOG 315V, World Agriculture and Food Problems3
MGT 309, Human Behavior in Organizations or MGT 332, Human Resources Management3

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 251, Human Nutrition3
HNDS 201, Seminar 1- Becoming a Nutrition Professional1
HNDS 350, Nutrition Throughout the Life Cycle3
HNDS 403, Community Nutrition3
HNDS 401, Field Experience-Clinical Dietetics1
HNDS 407, Field Experience-Community Nutrition1
HNDS 409, Seminar II- Human Nutrition and Food Science Portfolio Development1
HNDS 446, Diet Therapy I3
HNDS 448, Advanced Nutrition3
HNDS 449, Diet Therapy II3
HNDS 300+ Elective3

Nondepartmental Requirements

A ST 311, Statistical Application3
AG E 250, Life with Microcomputers or C S 110 Computer Literacy or BCIS 110, Introduction to Computer Information Systems3
AXED 456, Introduction to Research Methods, or FCSC 400, Research Methods in Family and Consumer Sciences, or HL S 451, Biometrics and Health Research3
BCHE 395, Biochemistry3
BIOL 211G/211L, Cellular and Organismal Biology and Lab3/1
BIOL 253 or BIOL/SP M 271/271L, Human Anatomy Lecture/Lab3-5
BIOL 254, Human Physiology3
BIOL 311/311L, General Microbiology and Lab3/2
CHEM 111G, General Chemistry I4
CHEM 112G, General Chemistry II4
CHEM 313, Organic Chemistry I3
CHEM 314, Organic Chemistry II3
CHEM 315, Organic Chemistry Laboratory2
COMM 253G or 265G, Communications, or AXED 201G, Effective Leadership and Communication in Agricultural Organizations3
ENGL 111G, Rhetoric and Composition4
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 Issues3
OEHO 120, Medical Terminology; or CHSS 310 Medical Terminology for Health and Social Services Professionals or SP M 191, Medical Terminology for Athletic Training3
PHYS 211G/211GL, General Physics I4
PHYS 212/212L, General Physics II4
PSY 201G, Introduction to Psychology3
Humanities / Fine Arts / History General Education requirement3
Humanities, Fine Arts General Education: Art, Music or Theatre Requirement3

Two Viewing a Wider World

ANTH 357V, Medical Anthropology3
C EP 451V, Introduction to Counseling3

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 Algebra3
MATH 190G, Trigonometry & Precalculus4
MATH 191G, Calculus & Analytic Geometry I4

Students Preparing for Most Other Prehealth Schools:

MATH 121G, College Algebra3
MATH 142G, Calculus for Biological and Management Sciences3

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) RD 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 Accreditation Council for Education in Nutrition and Dietetics 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 Academy for Nutrition and Dietetics 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 Relationships3
FCSE 348, Teaching in Informal Family and Consumer Sciences Settings3
HNDS 263G, Food Science I4
HNDS 363, Quantity Food Production & Service4
HNDS 430, Food Service Organization & Management3
HNDS 447, Experimental Foods3

Nondepartmental Requirements

ACCT 251, Management Accounting; or ACCT 252, Financial Accounting3
AG E 315V, World Agriculture and Food Problems3
ANTH 357V, Medical Anthropology or ANTH 360V, Food and Culture Around the World, or ANTH 431, Nutritional Anthropology3
MGT 332, Human Resources Management, or MGT 309, Human Behavior in Organizations,3

DEGREE: Bachelor of Science in Food Science and Technology

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 Sciences3
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 Communication3
BCHE 341, Survey of Biochemistry4
BIOL 211G/ 211GL, Cellular and Organismal Biology Lab4
BIOL 311/ 311L, General Microbiology and Lab5
CHEM 111G/ 111GL, General Chemistry I4
CHEM 112G/ 112GL, General Chemistry II4
CHEM 211, Organic Chemistry4
ENGL 111G, Rhetoric and Composition4
ENGL 218G, Technical and Scientific Communication, or ENGL 318G, Advanced Technical and Professional Communication3
MATH 142G, Calculus for Biological and Management Sciences3
Humanities and Fine Arts General Education Requirements6-9
Social/ Behavioral Sciences General Education Requirements6-9

Food Science and Technology Core Requirements

ANSC 262, Introduction to Meat Science3
FSTE 164G, Introduction to Food Science and Technology4
FSTE 210G, Survey of Food and Agriculture Issues3
FSTE 263G, Food Science I4
FSTE 320, Food Microbiology3
FSTE 325, Food Analysis3
FSTE 328, Intro to Food Engineering4
FSTE 331, Food Preservation3
FSTE 421, Food Chemistry3
FSTE 423, Food Processing Technologies4
FSTE 425, Sensory Evaluation3
FSTE 429, Product Development3
HNDS 251, Human Nutrition3

CONCENTRATIONS (select one)

Science, Technology and Engineering

CH E 395V, Brewing Science and Society3
FSTE 175, ACES Foods I4
FSTE 275, ACES Foods II4
FSTE 375, ACES Foods III8
FSTE 475, ACES Foods IV8
PHYS 211/ 211L, General Physics and Lab4
One Viewing a Wider World course3

Culinary Science

ANTH 360V, Food Culture Around the World3
HOST 213, Professional Baking Operations3
HRTM 231, Safety, Sanitation and Health in the Hospitality Industry2
HRTM 263, Food Production and Service Fundamentals3
HRTM 307, Professional Development1
HRTM 363, Quantity Food Production and Service4
HRTM 408, Hospitality Internship1
HRTM 413, Restaurant Operations Management4
HRTM 414, International Food and Wine3
Electives (must include one Viewing a Wider World)6

Meat Science

ANSC 200, Introduction to Meat Animal Production3
ANSC 301, Animal and Carcass Evaluation3
ANSC 306, Processed Meats3
ANSC 351V, Agricultural Animals of the World3
ANSC 363, Meat Technology3
FSTE 175, ACES Foods I4
FSTE 275, ACES Foods II4
FSTE 375, ACES Foods III8
FSTE 475, ACES Foods IV8
PHYS 211/ 211L, General Physics and Lab4
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 and depend on the student's specific major. 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.