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New Mexico State University

New Mexico State University

2016-2017 Undergraduate Catalog


DEGREE: Bachelor of Science in Family and Consumer Sciences

MAJOR: Human Nutrition and Dietetic Sciences

OPTION: Nutrition Education

This option prepares students to become nutrition educators that work within the community and public health settings.  This option focuses on health and wellness, the association between nutrition and health, and teaching healthy living.  Graduates from the Nutrition Education option will have learned the skills to communicate evidence-based nutrition information, provide nutrition education, and blend nutrition with other health science subjects.  The job opportunities for those graduating from this program include working as a nutrition educator or nutrition assistant in county agencies, Extension Services, community nutrition programs, schools and with health organizations.  

Unlike the Dietetics option, this option does not prepare students to pursue the credential of a Registered Dietitian. 

General Education Requirements

Areas I-III are incorporated into the Nutrition Education course list below. Students are able to select the five required courses from Areas IV-V and two required courses from the Viewing a Wider World section in the General Requirements section of the catalog. Please refer to the HNDS Undergraduate Student Handbook for a list of recommended courses to choose from in order to fulfill these requirements.

Departmental Requirements

FCS 181Interpersonal Skills in Intimate Relationships

3 cr.

FCSC 400Research Methods in Family and Consumer Sciences

3 cr.

FCSE 245Overview of Family and Consumer Sciences Teaching

3 cr.

FCSE 345Management Concepts in Family and Consumer Sciences Teaching

3 cr.

FCSE 446Teaching Methods I for Family and Consumer Sciences

3 cr.

FCSE 447Teaching Methods II for Family and Consumer Sciences

3 cr.

FSTE 263GFood Science I

4 cr. (4+3P)

FSTE 320Food Microbiology

3 cr. (2+3P)

HNDS 201Seminar 1- The Field of Dietetics

1 cr.

HNDS 251Human Nutrition

3 cr.

HNDS 350Nutrition Throughout the Lifecycle

3 cr.

HNDS 363Quantity Food Production and Service

6 cr. (1+10P)

HNDS 403Community Nutrition

3 cr.

HNDS 407Field Experience Community Nutrition

1-8 cr.

HNDS 420Nutrition Counseling and Communication

3 cr.

Nondepartmental Requirements

ENGL 111GRhetoric and Composition

4 cr.

 

ENGL 203GBusiness and Professional Communication

3 cr.

or

ENGL 218GTechnical and Scientific Communication

3 cr.

or

ENGL 318GAdvanced Technical and Professional Communication

3 cr.

 

AXED 201GEffective Leadership and Communication in Agricultural Organizations

3 cr. (2+2P)

or

COMM 253GPublic Speaking

3 cr.

or

COMM 265GPrinciples of Human Communication

3 cr.

 

MATH 121GCollege Algebra

3 cr.

or

MATH 142GCalculus for the Biological and Management Sciences

3 cr. (2+2P)

 

BIOL 111GNatural History of Life

3 cr.

BIOL 111GLNatural History of Life Laboratory

1 cr. (3P)

and

CHEM 111GGeneral Chemistry I

4 cr. (3+3P)

 

AG E 250Technology and Communication for Business Management

3 cr. (2+2P)

or

C S 110Computer Literacy

3 cr.

or

 

BCIS 110Introduction to Computerized Information Systems

3 cr.

BIOL 225Human Anatomy and Physiology I

4 cr. (3+3P)

BIOL 226Human Anatomy and Physiology II

4 cr. (3+3P)

PHLS 100Introduction to Health Science

1 cr.

PHLS 150GPersonal Health and Wellness

3 cr.

PHLS 275Foundations of Health Education

3 cr.

PHLS 320Human Stress Management

3 cr.

PHLS 395Foundations of Public Health

3 cr.

PHLS 459Infectious and Noninfectious Disease Prevention

3 cr.

PHLS 464VCross-Cultural Aspects of Health

3 cr.

RDG 414Content Area Literacy

3 cr. (2+2P)

Viewing a Wider World

Refer to the "List of Recommended GE courses" for HNDS students in the HNDS Undergraduate Student Handbook for a list of field-related course options that can be selected from the GE Core Curriculum and Viewing a Wider World course requirements.

OPTION: Pre-Dietetics/Dietetics

The Dietetics option prepares students to become registered dietitians (RD) and dietetic technicians, registered (DTR).  This option encompasses nutritional science, clinical dietetics, community nutrition, food science and food service management. 

All students enrolled in this option begin as Pre-Dietetics students.  All Pre-Dietetics students are required to apply for admission into the Dietetics option in the fall semester of their junior year as indicated on the Pre-Dietetics/Dietetics road map.  Please refer to the HNDS Undergraduate Student Handbook for information on the admissions criteria, application instructions, and the application process.  Pre-Dietetic students are termed Dietetic students upon formal notification of admission into the Dietetics program. 

The Dietetics option is a Didactic Program in Dietetics (DPD) that is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).  This option enables graduates to continue pursuing the credentials of a registered dietitian (RD).  Becoming an RD is currently a three-step process:

  1. Successfully complete an ACEND-accredited DPD program (e.g. the NMSU Dietetics Option), earn a degree and a verification statement
    1. The verification statement ensures eligibility to apply to the next step.
  2. Successfully complete an ACEND-accredited Dietetic Internship (DI) program, earn another verification statement.
    1. This 2nd verification statement ensures eligibility to begin the next step.
  3. Pass the Commission on Dietetic Registration (CDR) registration exam.

General Education Requirements

Areas I-III are incorporated into the Pre-Dietetics/Dietetics course list below.  Students are able to select the five required courses from Areas IV-V and two required courses from the Viewing a Wider World section as stated in the General Requirements section of the catalog.  Please refer to the HNDS Undergraduate Student Handbook for a list of recommended courses to choose from in order to fulfill these requirements.

Departmental Requirements

FCSE 348Teaching in Informal Family and Consumer Sciences Settings

3 cr.

FSTE 263GFood Science I

4 cr. (4+3P)

FSTE 320Food Microbiology

3 cr. (2+3P)

HNDS 201Seminar 1- The Field of Dietetics

1 cr.

HNDS 251Human Nutrition

3 cr.

HNDS 350Nutrition Throughout the Lifecycle

3 cr.

HNDS 360Food for Health

4 cr.

HNDS 401Field Experience- Clinical Dietetics

1-8 cr.

HNDS 403Community Nutrition

3 cr.

HNDS 405Seminar II- Entering the Field of Dietetics

1 cr.

HNDS 407Field Experience Community Nutrition

1-8 cr.

HNDS 409Dietetic Science Capstone

3 cr.

HNDS 420Nutrition Counseling and Communication

3 cr.

HNDS 430Food Service Organization and Management

3 cr.

HNDS 440Nutrition Education and Research

3 cr.

HNDS 446Diet Therapy I

3 cr.

HNDS 448Advanced Nutrition

3 cr.

HNDS 449Diet Therapy II

3 cr.

HNDS 450Special Topics

1-4 cr.

Nondepartmental Requirements

ENGL 111GRhetoric and Composition

4 cr.

 

ENGL 203GBusiness and Professional Communication

3 cr.

or

ENGL 218GTechnical and Scientific Communication

3 cr.

or

ENGL 318GAdvanced Technical and Professional Communication

3 cr.

 

AXED 201GEffective Leadership and Communication in Agricultural Organizations

3 cr. (2+2P)

or

COMM 253GPublic Speaking

3 cr.

or

COMM 265GPrinciples of Human Communication

3 cr.

 

MATH 121GCollege Algebra

3 cr.

or

MATH 142GCalculus for the Biological and Management Sciences

3 cr. (2+2P)

 

BIOL 111GNatural History of Life

3 cr.

BIOL 111GLNatural History of Life Laboratory

1 cr. (3P)

and

CHEM 111GGeneral Chemistry I

4 cr. (3+3P)

 

A ST 311Statistical Applications

3 cr.

or

STAT 251GStatistics for Business and the Behavioral Sciences

3 cr.

 

ACCT 221Financial Accounting

3 cr.

BCHE 341Survey of Biochemistry

4 cr. (3+3P)

 

BIOL 225Human Anatomy and Physiology I

4 cr. (3+3P)

or

SP M 271Anatomy & Physiology I

3 cr.

and

SP M 271 LAnatomy and Physiology Laboratory

1 cr.

 

BIOL 226Human Anatomy and Physiology II

4 cr. (3+3P)

or

SP M 371Anatomy and Physiology II

3 cr.

and

SP M 371 LAnatomy and Physiology II Lab

1 cr.

BIOL 227Pathophysiology

3 cr.

CHEM 112GGeneral Chemistry II

4 cr. (3+3P)

CHEM 211Organic Chemistry

4 cr. (3+3P)

HRTM 263Food Production and Service Fundamentals

3 cr. (1+4P)

Viewing a Wider World

Refer to the "List of Recommended GE courses" for HNDS students in the HNDS Undergraduate Student Handbook for a list of field-related course options that can be selected from the GE Core Curriculum and Viewing a Wider World course requirements.