Human Nutrition and Dietetic Science ( Nutrition Education) - Bachelor of Science in Family and Consumer Sciences

This concentration prepares students to become nutrition educators that work within the community and public health settings. This concentration focuses on health and wellness, the association between nutrition and health, and teaching healthy living.  Graduates from the Nutrition Education concentration 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 concentration, this concentration does not prepare students to pursue the credential of a Registered Dietitian.

Concentration: Nutrition Education (General)

Students must complete all University degree requirements, which include: General Education requirements, Viewing a Wider World requirements, and elective credits to total at least 120 credits with 48 credits in courses numbered 300 or above. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.

Due to the large number of PHLS course in the Nutrition Education option, students are encouraged to pursue a Public Health minor.  Please see an advisor for more information and to view a Nutrition Education & Public Health minor roadmap.

Prefix Title Credits
General Education
Area I: Communications10
English Composition - Level 1 1
English Composition - Level 2 1,4
Choose one ENGL Course from the following:
Advanced Composition3
Professional & Technical Communication3
Professional and Technical Communication Honors3
Advanced Technical and Professional Communication3
Writing in the Humanities and Social Science3
Oral Communication 1
Area II: Mathematics
MATH 1220GCollege Algebra 23
Area III/IV: Laboratory Sciences and Social/Behavioral Sciences
BIOL 2610G
BIOL 2610L
Principles of Biology: Biodiversity, Ecology, and Evolution
and Principles of Biology: Biodiversity, Ecology, and Evolution Laboratory
4
CHEM 1215GGeneral Chemistry I Lecture and Laboratory for STEM Majors4
PHLS 1110GPersonal Health & Wellness3
Area V: Humanities
PHIL 1145GPhilosophy, Law, and Ethics3
or PHIL 2110G Introduction to Ethics
Area VI: Creative and Fine Arts 13
General Education Elective
FSTE 2110GFood Science I4
Viewing A Wider World
PHLS 380VWomen's Health Issues3
One other Viewing a Wider World course 33
Departmental/College Requirements
FCST 1130Interpersonal Skills in Intimate Relationships3
FCST 2135Adolescent Development and the Family3
FCST 2140Adult Development and Aging3
FCSC 2250Overview of Family and Consumer Sciences Teaching3
FCSC 345Management Concepts in Family and Consumer Sciences Teaching3
FCSC 445Career and Technical Education Programs3
FCSC 446Teaching Methods I for Family and Consumer Sciences3
FCSC 447Teaching Methods II for Family and Consumer Sciences3
NUTR 2110Human Nutrition3
NUTR 2120Seminar I - Becoming a Nutrition Professional1
NUTR 3110Nutrition Throughout the Lifecycle3
NUTR 4210Community Nutrition3
NUTR 4220Food Service Organization and Management3
NUTR 4233Nutrition Counseling and Education3
NUTR 4565Field Experience Community Nutrition2
HRTM 363Quantity Food Production and Service4
HRTM 2110Safety, Sanitation and Health in the Hospitality Industry1
HRTM 2120Food Production and Service Fundamentals3
Choose one from the following:3
Introduction to Research Methods3
Research Methods in Family and Consumer Sciences3
Biometrics and Health Research3
Experimental Methods4
Social Research: Methods3
Choose one from the following:4-5
Food Microbiology4
General Microbiology
and General Microbiology Laboratory
5
Public Health Microbiology
and General Microbiology Laboratory
5
Non-Departmental Requirements
PHLS 2110Foundations of Health Education3
PHLS 395Foundations of Public Health3
PHLS 459Infectious and Noninfectious Disease Prevention3
PHLS 461Health Disparities: Determinants and Interventions3
PHLS 464VCross-Cultural Aspects of Health3
Choose one from the following:4
Human Anatomy and Physiology I for the Health Sciences4
Anatomy and Physiology I
and Anatomy and Physiology Laboratory
4
Choose one from the following:4
Human Physiology3
Human Anatomy and Physiology II4
Anatomy and Physiology II
and Anatomy and Physiology II Lab
4
Exercise Physiology3
Recommended courses that are not required for the degree or verification statement
Freshman Orientation (Highly recommended if new to NMSU)1
Financial Fitness for College Students
Electives, to bring the total credits to 1200
Total Credits120-121

Concentration: Nutrition Education

A Suggested Plan of Study for Students

This roadmap assumes student  placement in MATH 1220G Intermediate Algebra and ENGL 1110G Rhetoric and Composition. The contents and order of this roadmap may vary depending on initial student placement in mathematics and english. It is only a suggested plan of study for students and is not intended as a contract. Course availability may vary from fall to spring semester and may be subject to modification or change. Please meet with an advisor to determine course progression.

Plan of Study Grid
First Year
FallCredits
ENGL 1110G Composition I (C or better) 4
MATH 1220G College Algebra (C or better) 1 3
Choose one from the following: 3
Effective Leadership and Communication in Agriculture (C or better)  
Introduction to Communication (C or better)  
Public Speaking (C or better)  
BIOL 2610G
BIOL 2610L
Principles of Biology: Biodiversity, Ecology, and Evolution
and Principles of Biology: Biodiversity, Ecology, and Evolution Laboratory
4
Recommended courses for 2 credits (not required) 2  
Freshman Orientation
or Financial Fitness for College Students
 
 Credits14
Spring
Choose one from the following: 3
Advanced Composition  
Professional & Technical Communication (C or better)  
Professional and Technical Communication Honors  
Advanced Technical and Professional Communication  
Writing in the Humanities and Social Science (C or better)  
NUTR 2120 Seminar I - Becoming a Nutrition Professional (C or better and only available in Spring semesters) 1
PHLS 1110G Personal Health & Wellness 3
CHEM 1215G General Chemistry I Lecture and Laboratory for STEM Majors 4
NUTR 2110 Human Nutrition (C or better) 3
 Credits14
Second Year
Fall
FCST 1130 Interpersonal Skills in Intimate Relationships 3
FCSC 2250 Overview of Family and Consumer Sciences Teaching (C or better and only available in Fall semesters) 3
FSTE 2110G Food Science I (C or better) 4
Choose one from the following: 4
Human Anatomy and Physiology I for the Health Sciences (at DACC only/ C or better)  
Anatomy and Physiology I
and Anatomy and Physiology Laboratory (C or better)
 
 Credits14
Spring
HRTM 2110 Safety, Sanitation and Health in the Hospitality Industry 1
HRTM 2120 Food Production and Service Fundamentals 3
PHIL 1145G
Philosophy, Law, and Ethics
or Introduction to Ethics
3
Choose one from the following: 3
Foundations of Health Education (C or better and at DACC only)  
Foundations of Community Health Education (C or better)  
Choose one from the following: 4
Human Physiology (C or better)  
Human Anatomy and Physiology II (C or better and at DACC only)  
Exercise Physiology (C or better)  
Anatomy and Physiology II
and Anatomy and Physiology II Lab (C or better in both)
 
 Credits14
Third Year
Fall
Choose one from the following: 4-5
Food Microbiology (C or better)  
General Microbiology
and General Microbiology Laboratory (C or better for both)
 
Public Health Microbiology
and General Microbiology Laboratory (C or better for both)
 
FCST 2135 Adolescent Development and the Family (C or better) 3
PHLS 380V Women's Health Issues 3
PHLS 395 Foundations of Public Health (C or better) 3
NUTR 3110 Nutrition Throughout the Lifecycle (C or better) 3
 Credits16-17
Spring
Choose one from the following: 3
Introduction to Research Methods 3  
Research Methods in Family and Consumer Sciences  
Biometrics and Health Research  
Experimental Methods  
Social Research: Methods  
FCST 2140 Adult Development and Aging (C or better) 3
FCSC 345 Management Concepts in Family and Consumer Sciences Teaching (C or better and only available in Spring semesters) 3
PHLS 464V Cross-Cultural Aspects of Health (C or better) 3
HRTM 363 Quantity Food Production and Service 4
 Credits16
Fourth Year
Fall
NUTR 4210 Community Nutrition 3
PHLS 461 Health Disparities: Determinants and Interventions (C or better and only available in Fall semesters) 3
NUTR 4233 Nutrition Counseling and Education (C or better, Fall only) 3
NUTR 4220 Food Service Organization and Management (C or better, Fall only) 3
FCSC 445 Career and Technical Education Programs 3
FCSC 446 Teaching Methods I for Family and Consumer Sciences (C or better and only available in Fall semesters) 3
 Credits18
Spring
PHLS 459 Infectious and Noninfectious Disease Prevention (C or better and only available in Spring semesters) 3
NUTR 4565 Field Experience Community Nutrition 2
FCSC 447 Teaching Methods II for Family and Consumer Sciences (C or better, Spring only) 3
VWW - Viewing a Wider World Course 4 3
Area VI: Creative & Fine Arts Course 5 3
 Credits14
 Total Credits120-121