FAMILY and CONSUMER SCIENCES

Professor Ann Vail, department head

Professors Bock, Cummings, Del Campo, McKee, Vail; Associate Professors Devall, Eastman, Smitley

(505) 646-3936

DEGREE: Bachelor of Science in Family and Consumer Sciences
MAJOR: Clothing, Textiles, and Fashion Merchandising

MAJOR: Family and Child Science
OPTION: Family Science
OPTION: Child Science

MAJOR: Family and Consumer Sciences Education
MAJOR: Human Nutrition and Food Science
OPTION: Dietetics
OPTION: Food Science and Technology
OPTION: Community Nutrition
OPTION: Prehealth with Emphasis in 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;FCS–Family and Child Science;FCSE–Family and Consumer Sciences Education; FRMG–Family Resource Management;HNFS–Human Nutrition and Food Science.

MAJOR: Clothing, Textiles, and Fashion Merchandising

This major prepares you for careers in the fashion industry. Courses are provided for you to study cultural, sociological, and psychological aspects of dress, business, textiles, fashion merchandising, and apparel production. You may also minor in related disciplines such as marketing, retail management, accounting, and other fields. You must have a GPA of 2.5 or better before enrolling in CTFM 402, Field Experience, or 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 adviser.

Departmental Requirements
CTFM 178, Fundamentals of Fashion ................................................................................3
CTFM 255, Applied Clothing Design .................................................................................3
CTFM 270, Fashion Illustration..............................................................................................3
CTFM 273, Concepts in Apparel Construction .............................................................3
CTFM 366, Historic Fashion.....................................................................................................3
CTFM 371, Textile Science .......................................................................................................3
CTFM 372, Fashion Merchandising ....................................................................................3
CTFM 402, Field Experience .............................................................................................. 3-6
CTFM 474, Fashion Promotion..............................................................................................3
CTFM 475, Fashion Buying......................................................................................................3
Two from the following: FCS 300+; FCSE 348, Teaching in Informal Family
and Consumer Sciences Settings; FRMG 330, Personal and Family
Finance; FRMG 333, Consumer Practices and Problems .............................6

Nondepartmental Requirements
ACCT 251, Management Accounting, or ACCT 252, Financial Accounting..3
ART 110G, Visual Concepts .....................................................................................................3
CHEM 110G, Principles and Applications of Chemistry ..........................................4
COMM 265G, Principles of Human Communication; AXED 201G, Effective
Leadership and Communication in Agricultural Organizations; or
COMM 253G, Public Speaking...................................................................................3
C S 110G, Computer Literacy, or AG E 250G, Life with Microcomputers........3
ECON 252G, Principles of Microeconomics ...................................................................3
ENGL 111G, Rhetoric and Composition...........................................................................4
ENGL 203G, Business and Professional Communication; ENGL 211G,
Writing in the Humanities; ENGL 218G, Technical and Scientific
Communication; ENGL 311G, Advanced Composition; or ENGL 318G,
Advanced Technical and Professional Communication...............................3
E ST 311G, Statistical Applications, or STAT 251, Statistics for Business and
the Behavioral Sciences.................................................................................................3
MATH 115, Intermediate Algebra........................................................................................3
MATH 210G, Math Appreciation ..........................................................................................3
MGT 309, Human Behavior in Organizations, or MGT 315G, Human Rela¥
tions in Organizations ....................................................................................................3
MKTG 303, Principles of Marketing ....................................................................................3
MKTG 313, Retail Management, or MKTG 324, Product and Price Manage¥
ment ........................................................................................................................................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
(Check prerequisites before enrolling in courses.)

MAJOR: Family and Child Science

This major stresses the interrelationship ofindividuals 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 adviser. 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 in your major before beginning FCS 424, Field Experience, or FCSE 348, Teaching in Informal Settings.

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 Skillsin Intimate Relationships.................................................... 3
FCS 380, Family Dynamics ................................................................................................................. 3
FCS 381, Middle Childhood Developmentin 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 Methodsin Family and Consumer Sciences ............................ 3
FRMG 330, Personaland Family Finance .................................................................................. 3
FRMG 333, Consumer Practices and Problems .................................................................... 3
HNFS 163, Nutrition for Health........................................................................................................ 3
FCSE 345, Management Conceptsin FCSC Teaching, or 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 Methodsin 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, SociologicalTheory........................................................................................................... 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 Rolesin Education.................................................................................................... 3
ECED 360, Introduction to Early Childhood Education ................................................... 3
ECED 451, Playin 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 courseslabeled 300 or above. Choose from
nondepartmental courses listed below.

COMM 377, Conflict Management .............................................................................................. 3
COMM 384, InterpersonalCommunication ........................................................................... 3
COMM 465, Nonverbal Communication.................................................................................. 3
ECED 201, Learning Environment Designin Early Childhood .................................... 3
ECED 202, Communication and Creative Developmentin 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 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 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 requirementsis available in the department. Please check with your adviser.

Departmental Requirements
CTFM 178, Fundamentals of Fashion, or CTFM 255, Principles of Clothing
Selection ................................................................................................................................... 3
CTFM 273, Concepts in Apparel Construction ............................................................... 3
CTFM 371, Textile Science........................................................................................................... 3
FCS 181, Interpersonal Skills in Intimate Relationships ............................................. 3
FCS 380, Family Dynamics.......................................................................................................... 3
FCS 383, Parenting and Child Guidance............................................................................. 3
FCS 447, Infancy and Early Childhood in the Family................................................... 3
FCSE 245, Overview of Family and Consumer Sciences Teaching ...................... 3
FCSE 345, Management Concepts in Family and
Consumer Sciences Teaching ....................................................................................... 3
FCSE 445, Vocational Programs for Youth and Adults ................................................ 3
FCSE 446, Teaching Methods I ................................................................................................. 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, Housing and Interior Design ........................................................................... 3
HNFS 163, Nutrition for Health, or HNFS 251, Human Nutrition.......................... 3
HNFS 263, Food Science I ........................................................................................................... 3
HNFS food science elective (see adviser for selections)............................................ 3
HNFS nutrition elective (see adviser for selections)..................................................... 3

Nondepartmental Requirements
BIOL 101G, Human Biology, or BIOL 111G, Natural History of Life ..................... 3
HRTM 201, The Tourism System and Travel Services, or HRTM 221, Introduction
to Hospitality Management ................................................................................ 3
SPED 350, Survey of Programs for Exceptional Learners.......................................... 3

Specific Teaching Option Requirements

FCSE 448, Supervised Teaching in Family and Consumer Sciences ................... 9
RDG 414, Content Area Literacy ............................................................................................. 3
Two electives from HIST, ECON, SOC and GOVT (One elective might meet
Viewing a Wider World requirements)..................................................................... 6

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 you to be a dietitian in a variety of practice settings. A verification statement is issued upon completion of the didactic program. To get a verification statement, you must do the following (1) You must attain a C or higher (on campus or transfer) in the classes with CHEM, BCHE, BIOL, SP M & HNFS prefixes; (2) You will need to take a challenge exam related to each course if you desire to transfer in courses comparable to HNFS 446, HNFS 448, and HNFS 449. You must attain a C or higher on each exam before transfer credits will be allowed; (3) You must take at least 30 credits at New Mexico State University with 20 upper division (300 level or above) and 10 in HNFS (300 level or above). You must have a GPA of 2.5 or better before enrolling in FCSC 400, Research Methods in FCSC; FCSE 348, Teaching in Informal Family and Consumer Sciences Settings;or HNFS 401/407, Field Experience.

Following graduation, an experiencein a hospital or institution approved by the Commission on Dietetic Education of the American Dietetic Association is required. 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. 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. You 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
FCSC 400, Research Methods in FCSC; AXED 456, Introduction to
Research Methods; or HL S 451, Biometrics in Health Research........... 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 325, Food Analysis; HNFS 331, Food Preservation; HNFS 421, Food
Chemistry; or HNFS 426, Dairy Products Manufacturing......................... 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*; BCS 110G, Introduction to Computerized
Information Systems; or C S 110, Computer Literacy ........... 3
ANTH 357G, Medical Anthropology, or ANTH 431, Nutritional Anthropology ....................................................................................................................................... 3
BIOL 111/111L, or BIOL 211/211L, or BIOL 190 and 111L or 211L, Biology
and Laboratory .............................................................................................................. 4
BIOL 253, Human Anatomy*, or BIOL/SP M 271 and 271L, Anatomy I ....3-5
BIOL 254, Human Physiology ............................................................................................ 3
BCHE 341, Survey of Biochemistry.................................................................................. 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
HNFS 320, Food Microbiology; or BIOL 219, Public Health Microbiology, and BIOL 311L,
General Microbiology Lab, or BIOL 311/311L, General Microbiology....................................
...........................................................................3-5
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 Man¥agement............................................................................................................................ 3
OEHO 120, MedicalTerminology..................................................................................... 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

You will follow a basic course plan providing a comprehensive background in the properties and preservation of foods. Graduates may be employed in areas such as food systems management, quality assurance, food safety, product development, or food processing. Job opportunities are available in private industry, educational institutions, and government. You must have a GPA of 2.5 or better before enrolling in FCSC 400, Research Methods in FCSC;FCSE 348, Teaching in Informal Family and Consumer Sciences Settings; or HNFS 427/428, Food Industry Problems I/II.

General Education Requirements

A list of specific general education requirementsis 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 331, Food Preservation................................................................................................... 3
HNFS 421, Food Chemistry........................................................................................................ 3
HNFS 426, Dairy Products Manufacturing ........................................................................ 3
HNFS 427/428, Food Industry Problems, or FCSC 400, Research Methods in
Family and Consumer Sciences................................................................................... 3
HNFS 447, Experimental Foods............................................................................................... 3
HNFS elective (300 or above) ................................................................................................... 3
Any course (3 or more credits) from CTFM, FCS, FCSC, FCSE, or FRMG

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.......................................................... 4

OPTION: Community Nutrition

This option prepares you to function in a nutrition capacityin 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, and HNFS course work. You must take at least 30 credits at NMSU and complete 55 credits at the upper-division (300+) level. A minimum of 128 credits is required for the degree. You must have a GPA of 2.5 or better before enrolling in FCSC 400, Research Methods in FCSC;FCSE 348, Teaching in Informal Family and Consumer Sciences Settings;or HNFS 407, Field Experience.

You should be aware that in some states there are licensure laws related to the practice of therapeutic nutrition. Such licensure often requires you to have a minimum of the didactic requirements that are noted by* below. Didactic requirements that are NOT included in this program of study are detailed at the end of the degree requirements. In addition to meeting the didactic requirements, you 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, you are highly recommended to complete all requirements to become a registered dietitian.

Departmental Requirements
FCS 181, Interpersonal Skills in Intimate Relationships* .........................................3
FCSE 348, Teaching in Informal Family and Consumer Sciences Settings, or
FCSE 345, Management Concepts in Family and Consumer Sciences
Teaching* ..............................................................................................................................3
FCSC 400, Research Methods in Family and Consumer Sciences* ...................3
HNFS 251, Human Nutrition* ................................................................................................3
HNFS 263, Food Science I* ......................................................................................................3
HNFS 320, Food Microbiology*............................................................................................3
HNFS 350, Nutrition throughout the Life Cycle*.........................................................3
HNFS 403, Community Nutrition* ......................................................................................3
HNFS 407, Community Nutrition Field Experience* .................................................4
HNFS nutrition electives (choose 12 hours from the following): HNFS 404,
Maternal, Infant and Child Nutrition, HNFS 406, Geriatric Nutrition,
HNFS 410, Sports Nutrition, HNFS 416, Nutrition and Culture, HNFS
492, Special Problems* ...............................................................................................12
HNFS food science electives (choose 3 hours from the following:) HNFS
325, Food Analysis; HNFS 331, Food Preservation; HNFS 447, Experimental Foods*....................................................................................................................3

Nondepartmental Requirements
AG E 250G, Life with Microcomputers, or C S 110G, Computer Literacy .......3
ANTH 431, Nutritional Anthropology, or ANTH 357G, Medical Anthropol-
ogy............................................................................................................................................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; and CHEM 112/112L, 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
E ST 311G, Statistical Applications*, or STAT 251, Statistics for Business and
Behavioral Sciences .........................................................................................................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
MATH 115, Intermediate Algebra........................................................................................3
MATH 142G, Calculus for the Biological and Management Sciences I............3
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
Social Analysis General Education requirement .........................................................3
Viewing a Wider World requirement:
C EP 451G, Introduction to Counseling* ..............................................................3
GEOG 315G, World Agriculture and Food Problems .....................................3
Additionalcourse work needed to complete the American Dietetic
Association Didactic Programin 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
BIOL 254, Human Physiology ................................................................................................3
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
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, 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 InformalFamily and Consumer Sciences Settings;or HNFS 401/407, Field Experience.

Selection to professional schools is typically based on four separate but interrelated criteria:(1) evaluation of academic transcripts,(2) evaluation of scores on admissions tests,(3) letters of recommendation, and (4) personal interviews. The Health Professions Advisory Committee works with all prospective applicants to professional school to provide advice and information on the admissions process and to ensure that all prehealth students have the best possible opportunity of gaining admission to the school of their choice. You are expected to register with the committee no later than the first semester of your sophomore year. Check with an adviser for information.

Departmental Requirements
HNFS 163, Nutrition for Health, or 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 (minimum 1 credit in HNFS 401 and 1 credit in
HNFS 407).............................................................................................................................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, or HL S 451, Biometrics and Health
Research ................................................................................................................................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, 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 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 you to obtain registration as a dietitian. A verification statement is issued upon completion of the didactic program. To get a verification statement (1) you must attain a C or higher(on campus or transfer)in the following classes: All courses with CHEM, BCHE, and BIOL/SP M prefixes and all classes with HNFS prefix; (2) you will need to take a challenge exam related to each course if you desire to transfer in courses comparable to HNFS 448 and HNFS 449; you must attain a C or higher on each exam before transfer credits will be allowed; (3) you must take at least 30 credits at New Mexico State University with 20 as upper-division (300 level or above) credits and 10 credits in HNFS (300 level or above).

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, you are 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. You 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 325, Food Analysis; HNFS 331, Food Preservation; HNFS 421, Food
Chemistry; or HNFS 426, Dairy Products Manufacturing............................3
HNFS 430, Food Service Organization & Management ..........................................3
HNFS 447, Experimental Foods ............................................................................................3

Nondepartmental Requirements
ANTH 357G, Medical Anthropology, or ANTH 431, Nutritional Anthropol-
ogy............................................................................................................................................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