Human Nutition 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
Oral Communication 1
Area II: Mathematics3
College Algebra 23
Area III/IV: Laboratory Sciences and Social/Behavioral Sciences11
Natural History of Life
and Natural History of Life Laboratory
4
General Chemistry I (with lab)4
Personal Health and Wellness3
Area V: Humanities3
Philosophy, Law and Ethics3
Ethics
Area VI: Creative and Fine Arts 13
General Education Elective4
Food Science I4
Viewing A Wider World
PHLS 380VWomen's Health Issues3
One other Viewing a Wider World course 33
Departmental/College Requirements
FCS 181Interpersonal Skills in Intimate Relationships3
FCS 212Adolescent Development and the Family3
FCS 213Adult Development and Aging3
FCSE 245Overview of Family and Consumer Sciences Teaching3
FCSE 345Management Concepts in Family and Consumer Sciences Teaching3
FCSE 445Career and Technical Education Programs3
FCSE 446Teaching Methods I for Family and Consumer Sciences3
FCSE 447Teaching Methods II for Family and Consumer Sciences3
HNDS 201Seminar 1- The Field of Dietetics1
HNDS 251Human Nutrition3
HNDS 350Nutrition Throughout the Lifecycle3
HNDS 363Quantity Food Production and Service4
HNDS 403Community Nutrition3
HNDS 407Field Experience Community Nutrition2
HNDS 420Nutrition Counseling and Communication3
HNDS 430Food Service Organization and Management3
HRTM 231Food Safety and Sanitation in the Hospitality Industry1
HRTM 263Food 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 275Foundations 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 I4
Anatomy & Physiology I
and Anatomy and Physiology Laboratory
4
Choose one from the following:4
Human Anatomy and Physiology II4
Human Physiology3
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 (General)

A Suggested Plan of Study for Students

This roadmap assumes student  placement in MATH 121G Intermediate Algebra and ENGL 111G 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 111G Rhetoric and Composition (C or better) 4
MATH 121G College Algebra (C or better) 1 3
Choose one from the following: 3
Effective Leadership and Communication in Agricultural Organizations (C or better)  
Public Speaking (C or better)  
Principles of Human Communication (C or better)  
BIOL 111G
111GL
Natural History of Life
and Natural History of Life 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
Business and Professional Communication (C or better)  
Writing in the Humanities and Social Sciences (C or better)  
Technical and Scientific Communication (C or better)  
Advanced Composition (C or better)  
Advanced Technical and Professional Communication (C or better)  
HNDS 201 Seminar 1- The Field of Dietetics (C or better and only available in Spring semesters) 1
PHLS 150G Personal Health and Wellness 3
CHEM 111G General Chemistry I (C or better) 4
HNDS 251 Human Nutrition (C or better) 3
 Credits14
Second Year
Fall
FCS 181 Interpersonal Skills in Intimate Relationships 3
FCSE 245 Overview of Family and Consumer Sciences Teaching (C or better and only available in Fall semesters) 3
FSTE 263G Food Science I (C or better) 4
Choose one from the following: 4
Human Anatomy and Physiology I (at DACC only/ C or better)  
Anatomy & Physiology I
and Anatomy and Physiology Laboratory (C or better)
 
 Credits14
Spring
HRTM 231 Food Safety and Sanitation in the Hospitality Industry 1
HRTM 263 Food Production and Service Fundamentals 3
PHIL 100G
Philosophy, Law and Ethics
or 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 Anatomy and Physiology II (C or better and at DACC only)  
Human Physiology (C or better)  
Anatomy and Physiology II
and Anatomy and Physiology II Lab (C or better in both)
 
Exercise Physiology (C or better)  
 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)
 
FCS 212 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
HNDS 350 Nutrition Throughout the Lifecycle (C or better and only available in Fall semesters) 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  
FCS 213 Adult Development and Aging (C or better) 3
FCSE 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 and only available in Spring semesters) 3
HNDS 363 Quantity Food Production and Service 4
 Credits16
Fourth Year
Fall
HNDS 403 Community Nutrition (C or better and only available in Fall semesters) 3
PHLS 461 Health Disparities: Determinants and Interventions (C or better and only available in Fall semesters) 3
HNDS 420 Nutrition Counseling and Communication (C or better and only available in Fall semesters) 3
HNDS 430 Food Service Organization and Management (C or better) 3
FCSE 445 Career and Technical Education Programs 3
FCSE 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
HNDS 407 Field Experience Community Nutrition (C or better) 2
FCSE 447 Teaching Methods II for Family and Consumer Sciences (C or better) 3
VWW - Viewing a Wider World Course 4 3
Area VI: Creative & Fine Arts Course 5 3
 Credits14
 Total Credits120-121