UNIVERSITY CATALOG: 2019-2020

Program: B.S., Family and Consumer Sciences

Nutrition, Dietetics and Food Science

Program Description

Family and Consumer Sciences encompasses the study of the relationships among people and their personal environments. The department focuses on the impact of the physical, biological, social and economic environments on human behavior and development. Students who major in Family and Consumer Sciences learn to improve the quality of life for individuals, families and communities by providing practical solutions to problems involving food science and nutrition, apparel and interior design, child rearing and family relations, and family and consumer economics.

Students select from six areas of study: Apparel Design and Merchandising; Consumer Affairs; Family and Consumer Sciences Education; Family Studies; Interior Design; and Nutrition, Dietetics and Food Science. All Family and Consumer Sciences majors take five core courses that include concepts common to all specializations, as well as courses in their options. The department offers experiential learning opportunities through its lab and studio courses and the Child and Family Studies Laboratory, the Consumer Resource Center and the Marilyn Magaram Center for Food Science, Nutrition and Dietetics. All Family and Consumer Sciences majors gain practical experience through internships in professional settings. Students gain leadership skills through the Student Association of Family and Consumer Sciences and the Kappa Omicron Nu national honor society.

Admission into programs leading to licensure and credentialing does not guarantee that students will obtain a license or credential. Licensure and credentialing requirements are set by agencies that are not controlled by or affiliated with the CSU, and requirements can change at any time. For example, licensure or credentialing requirements can include evidence of the right to work in the United States (e.g., Social Security number or tax payer identification number) or successfully passing a criminal background check. Students are responsible for determining whether they can meet licensure or credentialing requirements. The CSU will not refund tuition, fees or any associated costs to students who determine subsequent to admission that they cannot meet licensure or credentialing requirements. Information concerning licensure and credentialing requirements is available from the department.

Program Requirements

A. Core Courses Required of All Options (14 units)

FCS 170 Creative Expression in Family and Consumer Sciences (2)
FCS 232 Individual and Family Development (3)
FCS 320 Family Resource Management (3)
FCS 380 Family and Consumer Sciences Foundations and Research (3)
FCS 494 Academic Internship (2)
FCS 494I Academic Internship Evaluation (1)

B. Nutrition, Dietetics and Food Science Option

1. Required Option Courses (37 units)

BIOL 101 General Biology (3)
BIOL 101L General Biology Lab (1)
BIOL 215/L Introductory Microbiology and Lab (3/1)
BIOL 281 Human Physiology (3)
CHEM 103 Introductory Chemistry I (3)
CHEM 103L Introductory Chemistry I (1)
CHEM 104 Introductory Chemistry II (3)
CHEM 104L Introductory Chemistry II Lab (1)
CHEM 235/L Introductory Organic Chemistry and Lab (3/1)
FCS 201/L Introductory Food Science and Lab (2/1)
FCS 301 Food Science and Technology (3)
FCS 304 Food Service Production and Lab (2)
FCS 307 Advanced Nutrition: Macronutrients (3)
FCS 404/L Food Service System Management and Lab (2/1)

2. Patterns

In consultation with an advisor, select Pattern A or B.

Pattern A: Nutrition and Dietetics (37 units)
Pattern B: Food Science and Administration (21 units)

FCS 207 Nutrition for Life (3)
FCS 302 Food Product Development and Quality Assurance (2)
FCS 322/L Equipment I and Lab (2/1)
FCS 401/L Food Chemistry and Analysis and Lab (2/1)
MATH 140 Introductory Statistics (4)

Electives for Pattern B Only

Select 6 units from the following:

BLAW 280 Business Law I (3)
COMP 100 Computers: Their Impact and Use (3)
ECON 300 Economic Principles and Problems (3)
FCS 308 Advanced Nutrition: Micronutrients (3)
FCS 321/L Contemporary Issues in Foods and Nutrition and Lab (2/1)
FCS 324 Consumer Rights, Issues and Problems (3)
FCS 496 Experimental Topics Course (3) (as offered)
JOUR 100 Mass Communication (3)
JOUR 110/L News Reporting I and Lab (2/1)
JOUR 310 Feature Writing (3)
JOUR 350 Photojournalism (3)
JOUR 460 Magazine Journalism (3)
MGT 473 Personnel Administration (3)
MKT 304 Marketing Management (3)
MKT 348 Consumer Behavior (3)
MKT 441 Sales Management (3)

3. General Education (48 units)

Undergraduate students must complete 48 units of General Education as described in this Catalog.

Pattern A

18 units are satisfied by the following courses in the major: COMS 151/L satisfies A1 Oral Communication; AAS 115/AFRS 115/CHS 115/ENGL 115 satisfies A2 Written Communication; CHEM 103 satisfies B1 Physical Science; BIOL 101 satisfies B2 Life Science; BIOL 101L satisfies B3 Science Laboratory Activity; and PSY 150 and ANTH 150 or SOC 150 satisfy D1 Social Sciences.

If taken, POLS 155 satisfies D3/D4 Constitution of the United States/State and Local Government.

Pattern B

12 units are satisfied by the following courses in the major: CHEM 103 satisfies B1 Physical Science; BIOL 101 satisfies B2 Life Science; BIOL 101L satisfies B3 Science Laboratory Activity; MATH 140 satisfies Basic Skills B4 Mathematics/Quantitative Reasoning; and FCS 207 satisfies E Lifelong Learning and fulfills the Information Competence requirement.

Total Units in the Major/Option: 72-88

General Education Units: 30-36

Additional Units: 2-12

Total Units for the B.S. Degree: 120

Contact

Department of Family and Consumer Sciences
Chair: Yi Cai
Sequoia Hall (SQ) 141
(818) 677-3051

Student Learning Outcomes

Students will:

  1. Demonstrate knowledge of human ecological theory and the integrative nature of the family and consumer sciences profession.
  2. Demonstrate and apply knowledge from their program of study to current and future issues of well-being for individuals, families and global communities.
  3. Demonstrate knowledge of ethical standards.
  4. Apply professional practice standards and skills.