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2003-2004 Undergraduate CatalogCollege of Agriculture and Home Economics - Family and Comsumer Sciences |
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Professor Ann Vail, department head Professors Bock, Cummings, Del Campo, Vail; Associate Professors Devall, McKee, Morgan, Smitley (505) 646-3936 DEGREE: Bachelor of Science
in Family and Consumer Sciences MAJOR: Family and Consumer Sciences Education Courses and curricula in the department are designed to educate students as individuals and as citizens 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. Each student 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; FCS-Family and Child Science; FCSE-Family and Consumer Sciences Education; HNFS-Human Nutrition and Food Science. MAJOR: Clothing, Textiles, and Fashion Merchandising This major prepares students for careers in the fashion industry. Courses are provided for students to study cultural, sociological, and psychological aspects of dress, business, textiles, fashion merchandising, and apparel production. Students may also minor in such related disciplines as marketing, retail management, accounting, and other fields. General Education Requirements A list of specific general education requirements is available in the department. Please check with your adviser. Departmental Requirements CTFM 171, Dress, Culture, and Identity 3 CTFM 178, Fundamentals of Fashion 3 CTFM 255, Applied Clothing Design 3 CTFM 270, Fashion Illustration 3 CTFM 273, Concepts of 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 Nondepartmental Requirements ACCT 251, Management Accounting 3 ART 110G, Visual Concepts 3 CHEM 110G, Principles and Applications of Chemistry 4 COMM 265G, Principles of Human Communication, or AXED 201G, Effective Leadership and Communication in Agricultural Organizations 3 C S 110G, Computer Literacy 3 ECON 252G, Principles of Microeconomics 3 ENGL 111G, Rhetoric and Composition 4 ENGL 203G, Business and Professional Communication 3 MATH 115, Intermediate Algebra 3 MATH 210G, Math Appreciation 3 MGT 309, Human Behavior in Organizations, or MGT 315G, Human Relations in Organizations 3 MKTG 303, Principles of Marketing 3 MKTG 313, Retail Management 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 adviser to round out curriculum of 128 credits. At least 55 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 323G, Cultural Perspectives on Dress 3 MGT 332, Human Resources Management 3 MGT 453, Leadership and Motivation 3 MKTG 317, International Marketing 3 Two of the following departmental electives: FCSE 348, Teaching in Informal Family and Consumer Sciences Settings 3 FRMG 330, Personal and Family Finance 3 FRMG 333, Consumer Practices and Problems 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. Students must work closely with an adviser. FCS students must achieve a grade of C or higher in their required core and option courses. Required courses with a grade lower than C must be repeated. FCS students must have a GPA of 2.5 or higher in their major before beginning FCS 424, Field Experience. General Education Requirements A list of specific general education requirements is available in the department. Please check with your adviser. 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, Childhood in the Family 3 FCS 448, The Aging Family 3 FCS 449G, 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 348, Teaching in Informal Settings 3 OPTION: Family Science Select 4 courses, 12 credit hours. C EP 300, Human Relations Training 3 FCS 462, Family Communication 3 GERO 455, Research Methods in Aging 3 HL S 468, Coping with Loss and Grief: A Cross-Cultural Perspective 3 HL S 487, Consumer Health 3 PSY 303, Community Psychology 3 PSY 317, Social Psychology 3 SOC 351, Sociological Theory 3 SOC 359, Sociology of the Family 3 SOC 374G, Comparative Family Systems 3 SOC 471, Advanced Race and Ethnic Relations 3 S WK 397, Special Topics 3 S WK 468, Interdisciplinary Social Practice: A Holistic Approach to Wellness 3 OPTION: Child Science Select 4 courses, 12 credit hours. C EP 320, Sex Roles in Education 3 ECED 360, Introduction to Early Childhood Education 3 ECED 451, Play in the Early Childhood Curriculum 3 FCS 462, Family Communication 3 HL S 355, Responding to Emergencies 3 PSY 321, Psychology of Personality 3 PSY 350, Developmental Psychology: Conception through Childhood 3 PSY 355, Developmental Research Methods 3 S WK 311, Human Behavior and the Social Environment I 3 S WK 497, Special Topics 3 Minor 18-24 (Optional) Nondepartmental Electives Choose in consultation with FCS adviser to round out curriculum of 128 credits. At least 55 credits must be courses labeled 300 or above. Choose from nondepartmental courses listed below. COMM 377, Conflict Management 3 COMM 384, Interpersonal Communication 3 COMM 465, Nonverbal Communication 3 ECED 201, Learning Environment Design in Early Childhood 3 ECED 202, Communication and Creative Development in Early Childhood 3 ECED 203, Self Concept Development in Early Childhood 3 GERO 201, Fundamentals of Gerontology 3 GERO 249, As Families Grow Older 3 GERO 451, Aging and Public Policy 3 HL S 300, Drugs and Behavior 3 HL S 320, Human Stress Management 3 HL S 487, Consumer Health 3 PHIL 223G, Ethics 3 P E Activity Classes 1 PSY 302, Abnormal Psychology 3 PSY 324, Sexual Behavior 3 PSY 330, Psychology and the Law 3 S WK 362, Social Work with African-American Families 3 S WK 390, Family and Child Welfare Issues 3 SOC 273, Sex and Gender 3 SOC 372, Sociology of Health and Medicine 3 SOC 373, Aging and Society 3 SOC 473, Comparative Family Systems 3 SOC 485, Sociology of Law 3 (Check prerequisites before enrolling in above courses.) MAJOR: Family and Consumer Sciences Education This major prepares students 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 students 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 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 adviser. General Education Requirements A list of specific general education requirements is available in the department. Please check with your adviser. Departmental Requirements CTFM 171, Dress, Culture and Identity 3 CTFM 273, Concepts of 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 3 FCSE 447, Teaching Methods II 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, Human Shelter 3 FRMG 341, Interior Design 3 HNFS 263, Food Science I 3 HNFS 364, Food Science II 3 Choose 6 hours from HNFS 163, Nutrition for Health, HNFS 251, Human Nutrition, and HNFS elective 6 Nondepartmental Requirements BIOL 101G, Human Biology, or BIOL 111G, Natural History of Life 3 HRTM 201, The Travel and Tourism Industry, or HRTM 221, The Hotel and Resort Industry 3 SPED 320, Teaching Exceptional Learners in the Least Restrictive Environment 2 Specific Teaching Option Requirements FCSE 448, Supervised Teaching in Family and Consumer Sciences 9 RDG 414, Content Area Literacy 3 Two electives from HIST, ECON, SOC and GOVT (One elective might meet Viewing a Wider World requirements) 6 Elective 1 Specific Extension Option Requirements FCSE 408, Field Experience in Extension 9 Electives (AXED recommended) 10 Upper-division hours must total 55. A second teaching field can also be arranged. MAJOR: Human Nutrition and Food Science OPTION: Dietetics This option prepares students to be dietitians in a variety of practice settings. A verification statement is issued upon completion of the didactic program. To get a verification statement: (1) Students must attain a C or higher (on campus or transfer) in the classes with CHEM, BCHE, BIOL, SP M & HNFS prefixes; (2) Students desiring to transfer in courses comparable to HNFS 446, HNFS 448 and HNFS 449 will need to take a challenge exam related to each course. Students must attain a C or higher on each exam before transfer credits will be allowed; (3) Students must 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 above). Following graduation, an experience in a hospital or institution approved by the Commission on Dietetic Education of the American Dietetic Association is required. Upon successful completion of the experience, the student is eligible to take the registration exam required by The Commission on Dietetic Registration of the American Dietetic Association to be a Registered Dietitian. This option is part of a Didactic Program in Dietetics approved by The American Dietetic Association, 216 W. Jackson Blvd., Suite 800, Chicago, IL 60606-6995, (800) 877-1600. Students must work closely with advisers to assure proper scheduling of necessary courses. General Education Requirements General education requirements are incorporated into the following list. Please check with your adviser. Departmental Requirements FCS 181, Interpersonal Skills in Intimate Relationships 3 FCSE 348, Teaching in Informal Settings 3 HNFS 251, Human Nutrition 3 HNFS 263, Food Science I 3 HNFS 350, Nutrition throughout the Life Cycle 3 HNFS 363, Quantity Food Production and Service 4 HNFS 364, Food Science II 3 HNFS 401/407, Field Experience-Hospital Dietetics/Community (4 total) (minimum of 1 credit in 401 and 1 credit in 407) 4 HNFS 403, Community Nutrition 3 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 AGE 250G, Life with Microcomputers*, or C S 110, Computer Literacy 3 ANTH 357G, Medical Anthropology, or ANTH 431, Nutritional Anthropology 3 AXED 456, Research Methods, or FCSC 400, Research Methods in Family and Consumer Sciences 3 BIOL 111/111L, or BIOL 211/211L, or BIOL 190 and 111L or 211L, Biology and Laboratory 4 BIOL 219, Public Health Microbiology, and BIOL 311L, General Microbiology Lab or BIOL 311/311L, General Microbiology, or HNFS 320, Food Microbiology 3-5 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 4 CHEM 111, General Chemistry I 4 CHEM 112, General Chemistry II 4 CHEM 211, Organic Chemistry, or CHEM 313, Organic Chemistry I, or CHEM 314, Organic Chemistry II, and CHEM 315, Organic Chemistry Lab 4 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 318G, Advanced Technical and Professional Communication* 3 E ST 311G, Statistical Applications*, or STAT 251, 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 HRTM 202, Hospitality Financial Systems, or OEHS 209, Managerial Accounting for Hospitality 3 Literature and Fine Arts general education requirement 3 MATH 115, Intermediate Algebra 3 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 3 PSY 201G, Introduction to Psychology 3 Viewing a Wider World: C EP 451G, Introduction to Counseling 3 GEOG 315G, World Agriculture and Food Problems 3 Electives, departmental and nondepartmental, sufficient to bring total credits to 128, including 55 upper division. *Preferred OPTION: Food Science and Technology Students choosing this option 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. General Education Requirements A list of specific general education requirements is available in the department. Please check with your adviser. Departmental Requirements HNFS 163, Nutrition for Health, or HNFS 251, Human Nutrition 3 HNFS 263, Food Science I 3 HNFS 320, Food Microbiology 3 HNFS 325, Food Analysis 3 HNFS 364, Food Science II 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 HNFS 447, Experimental Foods 3 HNFS elective 3 Nondepartmental Requirements ANSC 100, Introductory Animal Science 3 ANSC 262, Introduction to Meat Science 3 BCHE 341, Survey of Biochemistry 4 BIOL 311, General Microbiology 3 BIOL 311L, General Microbiology Laboratory 1 CHEM 111, General Chemistry I 4 CHEM 112, General Chemistry II 4 CHEM 211, Organic Chemistry 4 HORT 100G, Introductory Plant Science 4 PHYS 211, General Physics I 3 PHYS 211L, General Physics I Lab 1 Potential Electives Electives, departmental and nondepartmental, sufficient to bring total credits to 128, including 55 upper-division. AG E 305, Marketing and Pricing Agricultural Products 3 ANSC 306, Processed Meats 3 ANSC 363, Meat Technology 3 BIOL 472, Mycology 4 BIOL 477, Applied and Environmental Microbiology 4 CH E 475, Fundamental Biochemical Engineering 3 GEOG 315G, World Agriculture and Food Problems 3 HORT 420, Postharvest Biology and Technology 3 OPTION: Community Nutrition This option prepares the student 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. Students must attain a C or higher (on campus or transfer) in all CHEM, BIOL, HL S and HNFS course work. Students must take at least 30 credits at NMSU and complete 55 credits at the upper-division (300+) level. A minimum of 128 credits are required for the degree. Students should be aware that in some states there are licensure laws related to the practice of therapeutic nutrition. Such licensure often requires that the person have a minimum of the didactic requirements which 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, the student must also complete a supervised practice program sanctioned by the American Dietetic Association (ADA) and take the national examination administered by the ADA. To broaden career possibilities, completing all requirements to become a Registered Dietitian is highly recommended. Departmental Requirements HNFS 251, Human Nutrition* 3 HNFS 263, Food Science I* 3 HNFS 320, Food Microbiology* 3 HNFS 350, Nutrition throughout the Life Cycle* 3 HNFS 364, Food Science II* 3 HNFS 403, Community Nutrition* 3 HNFS 407, Community Nutrition Field Experience* 4 HNFS 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 492, Special Problems* 12 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 Nondepartmental Requirements AG E 250G, Life with Microcomputers, or C S 110G, Computer Literacy 3 ANTH 431, Nutritional Anthropology 3 BIOL 111G/111L, Natural History of Life, or BIOL 211G/211L, Cellular and Organismal Biology, or BIOL 190/111L, Principles of Biology* 3 CHEM 110G, Principles and Applications of Chemistry, or CHEM 111/111L, General Chemistry I 4 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 211G, Writing in the Humanities and Social Sciences, or ENGL 218G, Technical and Scientific Communication, or ENGL 318G, Advanced Technical and Professional Communication* 3 E ST 311G, Statistical Applications* 3 HL S 100, Introduction to Health Science 1 HL S 150, Personal Health and Wellness 3 HL S 275, Foundations of Health Education 3 HL S 286G, Wellness and Lifestyle Choices 3 HL S 395, Foundations of Public Health 3 HL S 476, Health Risk Reduction 3 HL S electives (Choose 15 hours from the following): HL S 461, Health Communications with Hispanic Clients, HL S 462, Hispanic Health Issues , HL S 464G, 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, HL S 493, Adulthood and Aging, HL S 494, Aging in a Multicultural Society 15 OEHO 120, Medical Terminology* 3 PHIL 223G, Ethics 3 General Electives 4 General Education Requirements History General Education requirement 3 Literature/Fine Arts General Education requirement 3 Math General Education requirement 3 Social Analysis General Education requirement 3 Viewing a Wider World requirement: C EP 451G, Introduction to Counseling* 3 ANTH 357G, Medical Anthropology* 3 Additional course work needed to complete the American Dietetic Association Didactic Program in Dietetics requirements: Departmental Requirements HNFS 363, Quantity Food Production and Service 4 HNFS 430, Food Service Organization and Management 3 HNFS 447, Experimental Foods 3 Nondepartmental Requirements BCHE 341, Survey of Biochemistry 4 BIOL 253, Human Anatomy, or BIOL/SP M 271/271L, Anatomy I 4 CHEM 111/111L, General Chemistry I 4 CHEM 112/112L, General Chemistry II 4 CHEM 211, Organic Chemistry 4 GOVT 100G, American National Government, or GOVT 110G, Introduction to Political Science, or GOVT 150G, American Political Issues 3 HRTM 202, Hospitality Financial Systems I, or OEHS 209, Managerial Accounting in Hospitality 3 MATH 115, Intermediate Algebra 3 MGT 309, Human Behavior in Organizations, or MGT 332, Human Resources Management, or HRTM 303, Hospitality Human Resources Management 3 PSY 201G, Introduction to Psychology 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 multiskilled professionals, the student completing this option may want to also complete the additional course work outlined at the bottom of this program of study so that they will have met the academic requirements for becoming a registered dietitian. 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. Each student is expected to register with the committee no later than the first semester of their sophomore year. Check with an adviser for information. Departmental Requirements HNFS 163, Nutrition for Health 3 HNFS 251, Human Nutrition 3 HNFS 350, Nutrition Throughout the Life Cycle 3 HNFS 403, Community Nutrition 3 HNFS 401, Field Experience--Hospital Dietetics, and HNFS 407, Field Experience--Community 4 HNFS 446, Diet Therapy I 3 HNFS 448, Advanced Nutrition 4 HNFS 449, Diet Therapy II 3 Nondepartmental Requirements AG E 250G, Life with Microcomputers or C S 110G Computer Literacy 3 AXED 456, Research Methods, or FCSC 400, Research Methods in Family and Consumer Sciences 3 BCHE 395, Biochemistry 4 BIOL 211G/211L, Cellular and Organismal Biology 3/1 BIOL 253 or BIOL/SP M 271/271L, Human Anatomy Lecture/Lab 3 BIOL 254, Human Physiology 3 BIOL 311, 311L, General Microbiology 3/2 CHEM 111, General Chemistry I 4 CHEM 112, General Chemistry II 4 CHEM 313, Organic Chemistry I 4 CHEM 314, Organic Chemistry II 4 CHEM 315, Organic Chemistry Laboratory 2 COMM 253G or 265G, Communications 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 Historical Perspectives (general education) 3 Literature and Fine Arts (general education) 3 OEHO 120, Medical Terminology 3 PHYS 211, 211L, General Physics I 4 PHYS 212, 212L, General Physics II 4 PSY 201G, Introduction to Psychology 3 Social Analysis (general education) 3 Two Viewing a Wider World courses from two different colleges outside College of Agriculture and Home Economics (coordinate choices with adviser) (C EP 451G, Introduction to Counseling, and HL S 464G, Cross-Cultural Aspects of Health recommended) 6 Electives, departmental and nondepartmental, sufficient to bring total credits to at least 128, including 55 upper-division. Students Preparing for Medical or Dental School: MATH 115, Intermediate Algebra 3 MATH 180, Trigonometry 2 MATH 185, College Algebra 3 MATH 191, Calculus & Analytical Geometry I 3 Student Preparing for Most Other Prehealth Schools: MATH 115, 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 course work outlined below provides the academic requirements for the student to obtain registration as a dietitian. A verification statement is issued upon completion of the didactic program. To get a verification statement (1) students 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) students desiring to transfer in courses comparable to HNFS 448 and HNFS 449 will need to take a challenge exam related to each course, students must attain a C or higher on each exam before transfer credits will be allowed; (3) students 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). Following graduation, a supervised practice experience in a hospital or institution approved by the American Dietetic Association is required. Note: This experience CANNOT be met by attending professional health school. Upon successful completion of the experience, the student is eligible to take the registration exam required by the American Dietetic Association to be a Registered Dietitian. The academic requirements delineated above and below meet ADA requirements of an ADA-approved Didactic Program in Dietetics. Students must work closely with advisers to assure proper scheduling of necessary courses. Departmental Requirements FCS 181, Interpersonal Skills in Intimate Relationships 3 FCSE 348, Teaching in Informal Settings 3 HNFS 263, Food Science I 3 HNFS 363, Quantity Food Production & Service 4 HNFS 364, Food Science II 3 HNFS 430, Food Service Organization & Management 3 HNFS 447, Experimental Foods 3 Nondepartmental Requirements ANTH 357G, Medical Anthropology, or ANTH 431, Nutritional Anthropology 3 C EP 451G, Introduction to Counseling 3 GOVT 100G, American National Government, or GOVT 110G, Introduction to Political Science, or GOVT 150G, American Political Issues 3 HRTM 202, Hospitality Financial Systems, or OEHS 209, Managerial Accounting for Hospitality 3 MGT 332, Human Resources Management, or MGT 309, Human Behavior in Organizations, or HRTM 303, Hospitality Human Resource Management 3 Next section: Fishery and Wildlife Sciences Table of Contents |