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1999-2000 Undergraduate
Catalog College of Agriculture and Home Economics - Family and Consumer Sciences |
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1999-2000 Undergraduate
Catalog College of Agriculture and Home Economics - Family and Consumer Sciences |
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Professor John Waelti, acting department head
ProfessorsBock, Cummings, Del Campo; Associate ProfessorsDevall, McKee, Morgan, Smitley; Assistant ProfessorHegland
(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 Nutrition
OPTION: Prehealth with Emphasis in Nutrition
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
Courses and opportunities are provided for students to study physical, cultural, sociological, and psychological aspects of dress and to prepare for careers in fashion retailing and production.
General Education Requirements
A list of specific general education requirements is available in the department. Please check with your adviser.
Departmental Requirements
| CTFM 171, Clothing and Human Behavior | 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 364, Historic Fashion I | 3 |
| CTFM 365, Historic Fashion II | 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 201, Fundamentals of Accounting I | 3 |
| ART 110G, Visual Concepts | 3 |
| CHEM 110G, Chemistry in Our Time | 4 |
| COMM 265G, Principles of Human Communications, 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, Freshman Composition | 4 |
| ENGL 203G, Business Writing | 3 |
| MATH 115, Intermediate Algebra | 3 |
| MATH 210G, Math Appreciation | 3 |
| MGT 309, Human Relations in Business | 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:
| BA 328, Introduction to International Business | 1 |
| CTFM 333, Apparel Production | 3 |
| CTFM 470, Fashion Trend Analysis | 3 |
| CTFM 472, Flat Pattern Design | 3 |
| CTFM 473, Tailoring | 3 |
| CTFM 476, Apparel Design by Draping | 3 |
| CTFM 482, Creative Clothing Design | 3 |
| CTFM 384, Clothing for Special Needs | 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:
| FCS 330, Personal and Family Finance | 3 |
| FCS 333, Consumer Practices and Problems | 3 |
| FCSE 348, Teaching in Informal Settings | 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 281, Preschool Child Development in the Family | 3 |
| FCS 330, Personal and Family Finance | 3 |
| FCS 333, Consumer Practices and Problems | 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, Infant Development and the Family | 3 |
| FCS 448, The Aging Family | 3 |
| FCS 449G, Family Ethnicities and Subcultures | 3 |
| FCS 456, Research Methods | 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 |
| GERO 455, Research Methods | 3 |
| HL S 487, Consumer Health | 3 |
| PSY 303, Community Psychology | 3 |
| PSY 317, Social Psychology | 3 |
| SOC 351, Sociological Theory | 3 |
| SOC 359, Marriage and the Family | 3 |
| SOC 374G, Comparative Family Systems | 3 |
| SOC 471, Advanced Race and Ethnic Relations | 3 |
| S WK 397, Speical 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, Introduciton to Early Childhood Education | 3 |
| ECED 451, Play in the Early Childhood Curriculum | 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 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 401, Community Resources for the Aged | 3 |
| GERO 451, Aging and Public Policy | 3 |
| HL S 300, Drugs and Behavior | 3 |
| HL S 320, Human Stress Management | 3 |
| HL S 496, Consumer Health | 3 |
| PHIL 223, Ethics | 3 |
| P E Activity Classes | 1 |
| PSY 250, Consumer Psychology | 3 |
| PSY 265, Self Evaluation | 3 |
| 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. In the spring semester of the senior year, principles of teaching are applied during student teaching in a selected school. Requirements for admission to the student teaching 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 and (2) recommendation of adviser.
For licensure, a student chooses family and consumer sciences as a first teaching field and can also choose another subject for a second teaching field.
General Education Requirements
A list of specific general education requirements is available in the department. Please check with your adviser.
Departmental Requirements
| CTFM 171, Clothing and Human Behavior | 3 |
| CTFM 371, Textile Science | 3 |
| CTFM 273, Concepts of Apparel Construction | 3 |
| FCS 181, Interpersonal Skills in Intimate Relationship | 3 |
| FCS 281, Preschool Child Development in the Family | 3 |
| FCS 330, Personal and Family Finance | 3 |
| FCS 331, Management of Family Life and Resources | 3 |
| FCS 333, Consumer Practices and Problems | 3 |
| FCS 335, Human Shelter | 3 |
| FCS 341, Interior Design | 3 |
| FCS 380, Family Dynamics | 3 |
| FCS 383, Parenting and Child Guidance | 3 |
| FCSE 245, Overview of Family and Consumer Sciences Teaching | 3 |
| FCSE 345, Management Concepts in Family and Consumer Sciences Content and Teaching | 3 |
| FCSE 445, Vocational Programs for Youth and Adults | 3 |
| FCSE 446, Teaching Methods I | 3 |
| FCSE 447, Teaching Methods II | 3 |
| FCSE 448, Supervised Teaching in Family and Consumer Sciences | 9 |
| HNFS 163, Nutrition for Health | 3 |
| HNFS 251, Human Nutrition | 3 |
| HNFS 263, Food Science I | 3 |
| HNFS 364, Food Science II | 3 |
| HRTM 201, The Travel and Tourism Industry, or HRTM 221, The Hotel and Resort Industry | 3 |
Nondepartmental Requirements
| BIOL 190, Principles of Biology, or BIOL 111G, Natural History of Life | 3 |
| Electives from HIST, ECON, SOC, and GOVT (may be chosen from Part III, Viewing a Wider World section, General Education requirements) | 6 |
Additional electives, departmental and nondepartmental, sufficient to bring total credits to 128, including 55 upper-division. These courses may be selected to provide a second teaching field; see your adviser.
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 CHEM111, 112, 211, and BCHE 341; BIOL190, or 111G or 211G and 219, 253, and 254; and all classes with HNFS prefix. (2) Students desiring to transfer in courses comparable to HNFS448 and HNFS449 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 American Dietetic Association is required. 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. This option is part of an ADA-approved Didactic Program in Dietetics. 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 163, Nutrition for Health | 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, Field Experience-Hospital Dietetic | 4 |
| HNFS 403, Community Nutrition | 3 |
| HNFS 446, Diet Therapy I | 3 |
| HNFS 447, Experimental Foods | 3 |
| HNFS 448, Advanced Nutrition | 4 |
| HNFS 449, Diet Therapy II | 3 |
| HNFS 430, Food Service Organization and Management | 3 |
Nondepartmental Requirements
| AG E 250G, Life with Microcomputers | 3 |
| ANTH 201G, Introduction to Anthropology | 3 |
| ART 101G or ART 110G | 3 |
| AXED 456, Research Methods | 3 |
| BIOL 190, Principles of Biology, or BIOL 111G, Natural History of Life, or BIOL211G, Cellular and Organismal Biology | 3 |
| BIOL 219, Public Health Microbiology, or BIOL 311, Microbiology | 3 |
| BIOL 253 Human Anatomy | 3 |
| BIOL 254, Human Physiology | 3 |
| C EP 451G, Introduction to Counseling | 3 |
| CHEM 111, General Chemistry I | 4 |
| CHEM 112, General Chemistry II | 4 |
| CHEM 211, Organic Chemistry | 4 |
| BCHE 341, Survey of Biochemistry | 4 |
| COMM 265G, Principles of Human Communication, or COMM 253G, Public Speaking, or AXED 201G, Effective Leadership and Communication in Agricultural Organizations | 3 |
| ECON 201G, Introduction to Economics | 3 |
| ENGL 111G, Rhetoric and Composition | 4 |
| ENGL 203G, Business and Professional Communications, or ENGL 218G, Technical and Scientific Communication, or ENGL 318G, Advanced Technical and Professional Communication | 3 |
| E ST 311G, Statistical Applications | 3 |
| GOVT 100G, American National Government | 3 |
| HIST 202G, Introduction to Recent American History | 3 |
| MATH 115, Intermediate Algebra | 3 |
| MATH 142G, Calculus for Biological and Management Sciences I | 3 |
| MGT 201, Introduction to Management | 3 |
| MGT 332, Human Resources Management | 3 |
| OEHO 120, Medical Terminology | 3 |
| PSY 201G, Introduction to Psychology | 3 |
| SOC 101G, Introduction to Sociology | 3 |
| Viewing a Wider World | 3 |
Electives, departmental or nondepartmental, sufficient to bring total credits to 132, including 55 upper-division.
OPTION: Food Science and Technology
Students choosing this option will follow a basic course work 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 364, Food Science II | 3 |
| HNFS 447, Experimental Foods | 3 |
| HNFS 320, Food Microbiology | 3 |
| HNFS 325, Food Analysis | 3 |
| HNFS 421, Food Chemistry | 3 |
| HNFS 426, Dairy Products Manufacturing | 3 |
| HNFS elective | 3 |
Nondepartmental Requirements
| ANSC 100, Introductory Animal Science | 3 |
| ANSC 262, Introduction to Meat Science | 3 |
| 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 |
| BCHE 341, Survey of Biochemistry | 4 |
| HORT 100, Introduction to Horticulture | 4 |
| PHYS 211, General Physics I | 3 |
| PHYS 211L, General Physics I Lab | 1 |
Suggested 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 |
| AG E 315, World Agriculture and Food Problems | 3 |
| AG E 451, Food Marketing Systems | 3 |
| ANSC 306, Processed Meats | 3 |
| ANSC 363, Meat Technology | 3 |
| BIOL 472, Mycology | 3 |
| BIOL 477, Applied Microbiology | 4 |
| CH E 475, Biochemical Engineering | 3 |
| CH E 478, Special Methods in Industrial Microbiology | 3 |
| HORT 420, Postharvest Biology and Technology | 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 448, Advanced Nutrition | 4 |
| HNFS 449, Diet Therapy | 5 |
Nondepartmental Requirements
| AG E 250G, Life with Microcomputers or C S 110G Computer Literacy | 3 |
| AXED 456, Research Methods | 3 |
| BCHE 395, Biochemistry | 4 |
| BIOL 211G/211L, Cellular and Organismal Biology | 3/1 |
| BIOL 311, 311L, General Microbiology | 3/1 |
| BIOL 253/253L or BIOL/SP M 271/271L, Human Anatomy Lecture/Lab | 3 |
| BIOL 254, Human Physiology | 3 |
| 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, Freshman Composition | 4 |
| ENGL 203G, Business Writing; or ENGL 218G, Technical and Professional Communications; or ENGL 318G, Advanced Technical and Professional Communications | 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 482G, 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 | 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. This 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 201G, Introduction to Anthropology | 3 |
| ART 101G, Orientation to Art or ART 110G, Visual Concepts | 3 |
| C EP 451G, Introduction to Counseling | 3 |
| ECON 201G, Introduction to Economics | 3 |
| GOVT 100G, American National Government | 3 |
| MGT 201G, Introduction to Management | 3 |
| MGT 332, Human Resources Management | 3 |
| SOC 101G, Introduction to Sociology | 3 |