Catalog Year

2019-2020

Degree

Bachelor of Science

Credits

120

Locations

Mankato

Family Consumer Science (BS)

Food and Nutrition

Food and Nutrition prepares graduates for various careers in health promotion, wellness, food service, and/or nutrition, (such as restaurant or school lunch management); research and development or quality assurance in the food industry; and/or in corporate food distribution, production, sales and service. A supervised internship during the major allows students to gain experience in a particular area of interest. While a minor is not required, it is strongly recommended in order to improve employment opportunities.

Program Requirements

Required General Education

This course covers fundamental concepts required to understand the general chemistry in living organisms. This is a non-laboratory class. This chemistry course will not prepare students for any Chemistry course at or above the 200 level.

Prerequisites: Student must demonstrate math placement requirements at or above MATH 112 in the placement chart. See Mathematics for details.

Goal Areas: GE-03

This course is an introduction to organic chemistry and biological chemistry. The laboratory will reinforce lecture.

Prerequisites: CHEM 106 or high school chemistry 

Goal Areas: GE-02, GE-03

Introduction to learning the written and oral communication of technical information. Assignments include writing and presenting proposals, reports, and documentation. Emphasis on use of rhetorical analysis, computer applications, collaborative writing, and usability testing to complete technical communication tasks in the workplace.

Prerequisites: ENG 101 

Goal Areas: GE-02, GE-13

An introductory nutrition class which emphasizes the scientific method and natural science principles from biochemistry, physiology, chemistry, and other sciences to explain the relationships between food and its use by the human body for energy, regulation, structure, and optimal health. GE-3 non-lab

Prerequisites: none

Goal Areas: GE-03

Prerequisites to the Major

Systems approach to the structure of the human body. The course is designed for students majoring in biology or health related programs. Lab included.

Prerequisites: none

Principles of functions of human cells, organs, and systems with an emphasis on organ/system interactions. This course is designed for students majoring in biology, chemistry, or related sciences, and medically-related areas. Includes a laboratory with a research and medical emphasis.

Prerequisites: BIOL 220, CHEM 104 or CHEM 106 or CHEM 111 or CHEM 201

Introduction to statistical analysis as applied to the health sciences. Examines concepts and methods of statistical procedures applied to health problems and issues.

Prerequisites: MATH 110, STAT 154, Or any other mathematics course higher than MATH 110.

Major Common Core

An overview of the scope of family consumer sciences and the career potentials of the profession.

Prerequisites: none

Major Unrestricted Electives

Choose 8 Credit(s). At least 3 credits must be from 3-400 level courses

An introduction to the general principles and methods used in the study of microorganisms. Lab included. Prereq: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201. Fall, Spring, Summer

Prerequisites: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201 

Goal Areas: GE-03

The role microbes play in production and spoilage of food products, as prepared for mass market. Topics include foodborn pathogens, epidemiology and control, essential principles in sanitation including Hazard Analysis/Critical Control Point and ISO 9000 requirements. Lab included.

Prerequisites: BIOL 105, BIOL 106 and BIOL 270 

Emphasizes individual growth and interpersonal relationships within our diverse society. Focuses on issues such as interpersonal communication, conflict resolution, mate selection, marriage and family issues, family strengths, stress and crises, parenting decision-making and parent-child relationships, resource management, and personal and family financial issues.

Prerequisites: none

Goal Areas: GE-05

Economic decision making related to achieving maximum satisfaction from resources spent in the marketplace on housing, food, clothing, transportation, and other dimensions of the family. Basic information about the functions and responsibilities of the consumer, laws and agencies affecting consumer well-being and sources of help.

Prerequisites: none

An analysis of culturally diverse family systems in America; emphasis on relationships within the family and with the larger community across the family life cycle.

Prerequisites: none

Diverse Cultures: Purple

This course contains content associated with challenging entry-level certifications for wellness coaching. Health behavior change strategies are emphasized within the context of the health coaching theory, coaching relationship skills, well-being assessment, and goal setting.

Prerequisites: none

Provides in-depth exploration of the dietary needs of physically active individuals across the lifespan. Its laboratory component will focus on performance and interpretation of assessments commonly used to determine dietary and physiological status.

Prerequisites: FCS 140 or FCS 242

Emphasizes the analyses and assessment of the effectiveness of consumer protection efforts. Emphasis will be placed on government laws, regulations, and agencies at the federal, state and local levels.

Prerequisites: none

Provides the knowledge and skills necessary in an emergency to help sustain life, reduce pain, and minimize the consequences of injury or sudden illness. Includes First Aid certification for the non-professional and all aspects of CPR for the non-professional and professional.

Prerequisites: none

Goal Areas: GE-11

This a course designed to examine health products, services, and information from the consumer's perspective. Emphasis will be placed on those factors that influence and ultimately determine which products, services, and information sources that you will either accept or reject.

Prerequisites: none

Goal Areas: GE-02

HLTH 260 Introduction to Health Education is required of all Health Science majors and minors. This is the foundation class for the professional preparation of health educators. The course explores the knowledge, skills, and competencies of health educators in various settings.

Prerequisites: HLTH 101

This course presents a study of the essential nature and characteristics of total health. The course explores dimensions of mental, physical, social, and spiritual wellbeing. Various approaches to holistic health and wellness are considered.

Prerequisites: none

For health care personnel, emphasis on spelling, pronunciation and meaning.

Prerequisites: none

Health Communication and Advocacy focuses upon the development of communication and advocacy skills for the health educator. Identifying credible sources, communicating public health information, health media campaigns, health advocacy; written and verbal communication skills emphasized.

Prerequisites: HLTH 360

This course requires students to plan a health promotion and health education program. Skills include assessing needs, determining objectives, identifying measurement and intervention strategies, and developing an evaluation plan.

Prerequisites: HLTH 360, HLTH 361W

This course explores current issues, controversies and concerns affecting women's health. Relationships between social, cultural, psychological, environmental and physical factors of women's health status are examined.

Prerequisites: none

An in-depth review of significant health concerns and controversies in health science using critical thinking as the framework for critiquing the issues.

Prerequisites: none

Diverse Cultures: Purple

To promote identification and analysis of environmental influences upon health status. Health concerns related to residential, occupational, and other environments are explored. Problems pertaining to air, water, solid waste, housing, land use, toxic waste, and sanitation are addressed.

Prerequisites: none

Emphasis is on recognition of, and enhancing awareness about, how stress affects human health and performance. Stress management techniques such as relaxation, effective communication, cognitive-behavioral approaches, eating behaviors, regular exercise, and time management are explored.

Prerequisites: none

The purpose of this course is to develop the knowledge and understanding of the causes, symptoms and methods of controlling and preventing chronic and infectious diseases. Primary and secondary prevention strategies will be identified. Emphasis will be placed on those behaviors that foster and those that hinder well-being.

Prerequisites: BIOL 310 or BIOL 330

This course investigates the physical and mental health concerns of the aging process. Explores specific health problems confronting older persons, and examines preventive health behaviors and health maintenance practices.

Prerequisites: none

Examines the philosophy and rationale of current epidemiological practice. Requires the application of epidemiological techniques to selected health concerns. Explores the interaction of agent, host and environment with the emphasis on application of principles of prevention.

Prerequisites: none

An examination of the system of delivery of health care in the United States from a historical, social, political, and economic perspective.

Prerequisites: none

An examination of the judicial system and the development, enactment and enforcement of laws as they relate to the public's health.

Prerequisites: none

This course includes health program evaluation and research, with emphasis on evaluation models and approaches, qualitative and quantitative methods, process and summative evaluation, logic models, and dissemination of results.

Prerequisites: HLTH 380W

The course examines approaches to promote health and prevent disease and injury, and explores other health related issues at the workplace. Assessment, planning, implementation and evaluation strategies are addressed. Model programs are reviewed and analyzed.

Prerequisites: none

A study of the structural and biomechanical functions of the muscular system during physical activity, sport, and exercise.

Prerequisites: BIOL 220 

Introductory study of the effects of both acute and chronic exercise on structure and function of the human body across the life span.

Prerequisites: BIOL 330. BIOL 230 or BIOL 310 may be substituted for BIOL 330. 

To provide legal and safety aspects in physical activity. Legal liability, civil rights, and contract law are emphasized.

Prerequisites: none

An introduction to basic graded exercise tests and exercise prescription commonly used in clinical as well as health/wellness appraisal settings.

Prerequisites: HP 414 

Emphasis Common Core

Introduces students to basic food preparation and culinary techniques. Students look at different cultures and the roles of individuals and nations in a global context using food habits as a model.

Prerequisites: none

The science of six nutrient classes, including digestion through metabolism, and application of nutrition knowledge to clinical care, including weight control and common chronic conditions requiring nutrition therapy.

Prerequisites: BIOL 220, CHEM 106 or CHEM 111

Principles of food services operations related to menu planning, standardized recipes, production and service for profit and nonprofit settings.

Prerequisites: none

Study of why, how, and when physical and chemical phenomena occur during the preparation of food and its products. Includes discussion and laboratory experience demonstrating how preparation methods affect food quality, composition, and nutritive value. Includes NRA ServSafe certification.

Prerequisites: FCS 150

Planning, preparing and serving meals with emphasis on effective management, nutritive needs, purchasing, and equipment. Includes quantity food service laboratory.

Prerequisites: FCS 252, FCS 340, FCS 350 

Principles of food services management related to budgeting, food safety and operational sanitation, analysis and control of quality and quantity in institutional and public food service operations.

Prerequisites: FCS 252 

In-depth study and practice of nutrition assessment techniques including dietary histories, anthropometrics, physical signs and symptoms, and laboratory interpretation in various age groups and conditions. Students will use findings to determine nutritional needs and make nutritional diagnoses.

Prerequisites: FCS 242

An advanced nutrition course in human metabolism, emphasizing the function and interaction of nutrients in metabolic and physiologic processes. A grade of 'C' must be attained in CHEM 111 and BIOL 330 before taking this course.

Prerequisites: BIOL 330, CHEM 111, FCS 242 

Food quality, safety, formulation, processing, preservation, and biotechnology are explored. Original food science experiments are planned, executed, interpreted, and presented using appropriate scientific techniques.

Prerequisites: ENG 271W, FCS 340, HLTH 475 

Study of nutritional needs of pregnancy, infancy, childhood, and adulthood. Experience in group dynamics in providing nutritional education to a target population.

Prerequisites: FCS 140 or FCS 242

The development, establishment, and execution of personal, local, federal and global food issues are studied. A previous nutrition course is not required. Graduate students, with the instructor, will develop an additional project, relating the student's major interest to food policy.

Prerequisites: FCS 242 and FCS 340

Study of the philosophy, objectives, and implementation of adult and technical education for family consumer science professionals. Emphasis is placed on the knowledge and skills which are necessary for the process and preparation of delivering effective leader-led individual and group learning with concentration on methods, tools, and techniques employed in facilitating adult learning.

Prerequisites: none

A scheduled work assignment with supervision in private business, industry and government agency appropriate to each area of concentration.

Prerequisites: Consent 

Minor

No minor required.

4-Year Plan

The 4-Year Plan is a model for completing your degree in a timely manner. Your individual 4-Year plan may change based on a number of variables including transfer courses and the semester/year you start your major. Carefully work with your academic advisors to devise your own unique plan.
* Please meet with your advisor on appropriate course selection to meet your educational and degree goals.

First Year

Fall - 15 Credits

This course helps students develop a flexible writing process, practice rhetorical awareness, read critically to support their writing, research effectively, represent others ideas in multiple ways, reflect on their writing practices, and polish their work.

Prerequisites: none

Goal Areas: GE-1A

An overview of the scope of family consumer sciences and the career potentials of the profession.

Prerequisites: none

This course is designed to provide a thorough introduction to the broad spectrum of theories and applications that make up the field of psychology

Prerequisites: none

Goal Areas: GE-05

Systems approach to the structure of the human body. The course is designed for students majoring in biology or health related programs. Lab included.

Prerequisites: none

Spring - 15 Credits

Overview of the nature and characteristics of human societies; the structure and processes of social life; impact of social forces on individuals and groups; interdependence of society and the individual; emphasis on cultural diversity and globalism.

Prerequisites: none

Goal Areas: GE-05, GE-08

Diverse Cultures: Purple

A course in communication principles to develop skills in the analysis and presentation of speeches.

Prerequisites: none

Goal Areas: GE-1B

This course covers fundamental concepts required to understand the general chemistry in living organisms. This is a non-laboratory class. This chemistry course will not prepare students for any Chemistry course at or above the 200 level.

Prerequisites: Student must demonstrate math placement requirements at or above MATH 112 in the placement chart. See Mathematics for details.

Goal Areas: GE-03

A survey of mathematics and its relationship to society, showing its development and evolution to meet the needs of mankind.

Prerequisites: Three years high school algebra/geometry or MATH 098

Goal Areas: GE-04

An introductory nutrition class which emphasizes the scientific method and natural science principles from biochemistry, physiology, chemistry, and other sciences to explain the relationships between food and its use by the human body for energy, regulation, structure, and optimal health. GE-3 non-lab

Prerequisites: none

Goal Areas: GE-03

Second Year

Fall - 15 Credits

Performance scenes and exercises for the beginner.

Prerequisites: none

Goal Areas: GE-06

This course is an introduction to organic chemistry and biological chemistry. The laboratory will reinforce lecture.

Prerequisites: CHEM 106 or high school chemistry 

Goal Areas: GE-02, GE-03

Introduces students to basic food preparation and culinary techniques. Students look at different cultures and the roles of individuals and nations in a global context using food habits as a model.

Prerequisites: none

Introduction to learning the written and oral communication of technical information. Assignments include writing and presenting proposals, reports, and documentation. Emphasis on use of rhetorical analysis, computer applications, collaborative writing, and usability testing to complete technical communication tasks in the workplace.

Prerequisites: ENG 101 

Goal Areas: GE-02, GE-13

Spring - 13 Credits

This course introduces students to multicultural and ethnic knowledge and values in and outside the United States. Students are exposed to such issues as race, culture, ethnicity, dominance, immigration, stereotypes, discrimination, and intergroup relations through interdisciplinary approaches-anthropological, economic, historical, political, psychological and/or sociological.

Prerequisites: none

Goal Areas: GE-05, GE-07

Diverse Cultures: Purple

The science of six nutrient classes, including digestion through metabolism, and application of nutrition knowledge to clinical care, including weight control and common chronic conditions requiring nutrition therapy.

Prerequisites: BIOL 220, CHEM 106 or CHEM 111

Principles of functions of human cells, organs, and systems with an emphasis on organ/system interactions. This course is designed for students majoring in biology, chemistry, or related sciences, and medically-related areas. Includes a laboratory with a research and medical emphasis.

Prerequisites: BIOL 220, CHEM 104 or CHEM 106 or CHEM 111 or CHEM 201

Third Year

Fall - 13 Credits

Provides the knowledge and skills necessary in an emergency to help sustain life, reduce pain, and minimize the consequences of injury or sudden illness. Includes First Aid certification for the non-professional and all aspects of CPR for the non-professional and professional.

Prerequisites: none

Goal Areas: GE-11

Principles of food services operations related to menu planning, standardized recipes, production and service for profit and nonprofit settings.

Prerequisites: none

Study of why, how, and when physical and chemical phenomena occur during the preparation of food and its products. Includes discussion and laboratory experience demonstrating how preparation methods affect food quality, composition, and nutritive value. Includes NRA ServSafe certification.

Prerequisites: FCS 150

Introduction to statistical analysis as applied to the health sciences. Examines concepts and methods of statistical procedures applied to health problems and issues.

Prerequisites: MATH 110, STAT 154, Or any other mathematics course higher than MATH 110.

Spring - 13 Credits

Basic foundations in computer concepts. Topics include: hardware, software, uses of technology in industry, and ethical, and social issues. Lab work covers various systems and applications software including word processing, e-mail, the Internet, spreadsheets, databases, and presentation software. Cannot be counted toward any major or minor offered by IT.

Prerequisites: none

Goal Areas: GE-09, GE-13

Principles of food services management related to budgeting, food safety and operational sanitation, analysis and control of quality and quantity in institutional and public food service operations.

Prerequisites: FCS 252 

Food quality, safety, formulation, processing, preservation, and biotechnology are explored. Original food science experiments are planned, executed, interpreted, and presented using appropriate scientific techniques.

Prerequisites: ENG 271W, FCS 340, HLTH 475 

The development, establishment, and execution of personal, local, federal and global food issues are studied. A previous nutrition course is not required. Graduate students, with the instructor, will develop an additional project, relating the student's major interest to food policy.

Prerequisites: FCS 242 and FCS 340

Fourth Year

Fall - 12 Credits

This course will identify and analyze global social, economic, political and environmental problems impacting community viability and explore the full range of solutions to these problems. The course will view communities as complex, sustainable organisms and bring together the works of the great minds working on sustainability.

Prerequisites: none

Goal Areas: GE-05, GE-10

Provides in-depth exploration of the dietary needs of physically active individuals across the lifespan. Its laboratory component will focus on performance and interpretation of assessments commonly used to determine dietary and physiological status.

Prerequisites: FCS 140 or FCS 242

Study of nutritional needs of pregnancy, infancy, childhood, and adulthood. Experience in group dynamics in providing nutritional education to a target population.

Prerequisites: FCS 140 or FCS 242

Study of the philosophy, objectives, and implementation of adult and technical education for family consumer science professionals. Emphasis is placed on the knowledge and skills which are necessary for the process and preparation of delivering effective leader-led individual and group learning with concentration on methods, tools, and techniques employed in facilitating adult learning.

Prerequisites: none

Spring - 14 Credits

Planning, preparing and serving meals with emphasis on effective management, nutritive needs, purchasing, and equipment. Includes quantity food service laboratory.

Prerequisites: FCS 252, FCS 340, FCS 350 

In-depth study and practice of nutrition assessment techniques including dietary histories, anthropometrics, physical signs and symptoms, and laboratory interpretation in various age groups and conditions. Students will use findings to determine nutritional needs and make nutritional diagnoses.

Prerequisites: FCS 242

An advanced nutrition course in human metabolism, emphasizing the function and interaction of nutrients in metabolic and physiologic processes. A grade of 'C' must be attained in CHEM 111 and BIOL 330 before taking this course.

Prerequisites: BIOL 330, CHEM 111, FCS 242 

The course examines approaches to promote health and prevent disease and injury, and explores other health related issues at the workplace. Assessment, planning, implementation and evaluation strategies are addressed. Model programs are reviewed and analyzed.

Prerequisites: none

A scheduled work assignment with supervision in private business, industry and government agency appropriate to each area of concentration.

Prerequisites: none