Bulletin

Consumer and Family Studies/Dietetics

College of Health and Human Services
Dean: Gail Whitaker (Interim)

Department of Consumer and Family Studies/Dietetics
BH 331
415-338-1219
Chair: Billie Lou Sands

Graduate Coordinator: B. L. Sands

Faculty
Professors—Armstrong, Clarke, Fehrman, Heaton, Rabolt, Sands, Seiden

Associate Professors—Schrock, Sim, Stark

Assistant Professor—Johnson-Carroll

Lecturers—Jung, Reidy, Stone

Programs
B.S. in Dietetics

B.A. in Home Economics

B.A. in Home Economics: Concentration in Clothing and Textiles

B.A. in Home Economics: Concentration in Interior Design and Housing

Minor in Home Economics

M.A. in Home Economics

Graduate Certificate in Dietetics: Focus on Older Adults


Program Scope
Students in the accredited Consumer and Family Studies/Dietetics programs develop university-level competencies requisite for employment in a variety of professional roles. Among these roles are: human services provider; director and/or supervisor of a child care center or nursery college program; dietetic intern; food specialist; interior designer; consumer adviser or advocate; furniture or fashion merchandiser; family finance counselor; apparel designer; textile specialist; teacher at the secondary, adult education, or community college levels; cooperative extension home economist; and/or other roles concerned with the well-being of individuals and families. Undergraduate majors in the Consumer and Family Studies/Dietetics Department acquire detailed knowledge about: (1) the roles of individuals and families at all social, economic, and age levels; (2) human growth and development and the changing needs of individuals and families throughout the life cycle; (3) management of personal and family resources in the solutions of problems related to the provision of food, clothing, shelter, and emotional support for each individual; (4) the interrelationships which exist between individuals, families, and communities; and (5) the functioning of values, decision-making, communication, creativity, problem-solving, and other such processes as they relate to human development and daily living.

Courses in Consumer and Family Studies/Dietetics also provide a general education perspective.

The B.A. in Home Economics includes formal concentrations in: Clothing and Textiles, and Interior Design and Housing. Informal subject matter emphases on advisement are available in child development, family relationships, and foods and nutrition/foodservice management.

Students who earn a baccalaureate in Home Economics or Dietetics, with supporting courses in appropriate fields and with a 3.0 grade point average, may qualify for admission to the Master of Arts in Home Economics. Graduate study prepares one for entry into advanced professional assignments in education, business, government, human services, or communications.

The Master of Arts in Home Economics is aimed toward: increasing competencies for teaching home economics courses in colleges and universities; developing competencies needed in professional roles related to business, extension, community services, and health; developing competencies essential for supervising and administering home economics programs; and increasing competencies for teaching home economics at the secondary level. The program also prepares one for further graduate study.

Students are expected to observe the general requirements outlined in this Bulletin and to consult with a graduate adviser. Requests for an adviser should be directed to the department chair.

A 28-31 unit graduate certificate program in Dietetics: Focus on Older Adults provides for the knowledge and practice requirements of The American Dietetic Association to meet eligibility to sit for the examination for Registered Dietitian. The student rotates through various facilities in the community to gain the appropriate practice and experiences required.

Career Outlook
There are almost no limits to the types of careers open to graduates in Consumer and Family Studies/Dietetics. Graduates with a baccalaureate degree in Home Economics/Dietetics are employed in business; community service; education; journalism, television and radio; and health and hospitality units. Presently, the foodservice industry is the fastest growing industry in the United States. Students seeking the Single Subject Teaching Credential for consumer and home economics programs or the California Children's Center Instructional Supervision Permits should consult the department. An internship or AP4 practice program are two means by which graduates of the B.S. in Dietetics may become eligible to take the examination to become a Registered Dietitian (R.D.).

According to the Department of Labor, Bureau of Labor Statistics projections, there is an annual shortage of graduates who are prepared for professional careers with a B.A. in Home Economics, and an annual shortage of Registered Dietitians. In addition, the Bureau of Labor Statistics reports an annual shortage of M.A. graduates to be well over 30%.

BACHELOR OF SCIENCE IN DIETETICS

This degree prepares students for entry level careers in food service systems management and/or nutrition education positions in industries or government agencies. Students earning an appropriate grade point average are eligible to compete for continued training in an approved dietetic internship or AP4 (Approved Pre-Professional Practice Program) to gain eligibility to sit for the R.D. exam. In order to ensure completion of all degree and competency requirements, students must consult on a regular basis with the designated dietetic coordinator. Students who anticipate credits earned at another institution being accepted in lieu of courses required for the degree at San Francisco State University must obtain approval from the designated dietetic coordinator.

Courses for this program are listed in alphabetical sequence (see Dietetics discipline in the "Announcement of Courses" section).

The Bachelor of Science in Dietetics is a 126-unit degree. The program meets the new Standards of Education (Plan V) of The American Dietetics Association. The program provides competencies in the three areas of dietetics and meets the 24 knowledge requirements.

Students enrolled as dietetics majors should consult the dietetic program coordinator for planning and evaluation of courses transferred from other institutions. Students should consult the course descriptions in this Bulletin for prerequisites and corequisites. Courses must be completed with a 2.0 grade point average and no grade below a C– or CR. No more than six units may be completed with the CR/NC grading option in the Foundation Requirements.

A student will receive a verification of completion of Plan V requirements if an overall GPA of 2.7 and a GPA of 3.0 in the Professional Requirements have been achieved.

General Education Requirements
							Units
English composition II equivalent to ENG 214
MATH 124	Elementary Statistics (to meet 
		Quantitative Reasoning requirement)	 3
General Psychology or Sociology or Social Science 105	 3
General Microbiology with laboratory equivalent to 
	BIOL 210/211					 4
		Total for general education		10
Foundation Requirements
CHEM 111	General Chemistry I			 5
CHEM 113	General Chemistry II (lecture only)	 3
CHEM 130	General Organic Chemistry		 3
BIOL 328	Human Anatomy				 4
CFS 250		Foods, Production, and Service		 3
DIET/CHEM 153	Analysis of Foods			 3
DIET 152	Computer Applications in Foodservice 
		Management and Nutrition		 3
DIET 253	Nutrition in Health and Disease		 3
		Total for foundation			27
Professional Requirements
In addition to the general education and foundation courses, the following are required of all dietetic students. Prerequisite to enrollment in these courses requires a grade of C or better in the General Education and Foundation Requirements.

BIOL 610/611	Principles of Human Physiology and 
		Laboratory				 4
CHEM 349	General Biochemistry			 3
CFS 325		Transitions in the Family Life Cycle	 3
CFS 353		Foodservice Systems Management		 3
CFS 653		Nutrition Education Experiences for 
		Young Children				 1
DIET 350	Experimental Food Study			 4
DIET 450	Advanced Nutrition			 3
DIET 451	Nutritional Assessment in the Community	 3
DIET 452	Foodservice Layout and Design		 3
DIET 458	Management of Quantity Food Purchase and 
		Production				 3
DIET 484	Clinical Dietetics			 3
DIET 485	Seminar in Clinical Nutrition and Patient 
		Care					 3
DIET 655	Professional Communication in Dietetics	 3
MGMT 405	Introduction to Management and
		Organizational Behavior			 3
		Total professional requirements		42
Electives
Units chosen from one of the following interest areas 
listed below						 3
		Total for major				72
Recommended Electives
FOODSERVICE SYSTEMS MANAGEMENT
CFS 455		Food, Beverage, and Catering Management
MGMT 610	Human Resource Management
MGMT 613	Management of Job Safety and Health
CLINICAL NUTRITION/PATIENT CARE
CFS 427		Families with Alcohol/Drug Dependency 
		and Eating Disorders
NURS 500	Death and Dying in Contemporary 
		Society (2-3)
BIOL 326	Disease!
COMMUNITY DIETETICS
CFS 426		Family Crises
CFS 453		Nutrition in the Life Cycle
H ED 420	Epidemiology

BACHELOR OF ARTS IN HOME ECONOMICS

This degree provides two major options. The Liberal Arts major enables a student to specialize in one of five subject areas in the home economics field and prepares one for the professional roles described previously. The Single Subject Credential in Home Economics prepares one for teaching in consumer and homemaking education programs. The common core of the Bachelor of Arts is devoted to students acquiring understanding about child growth and development; family relationships; management dynamics; food and nutrition, clothing and shelter as solutions to the physical, social, and psychological needs of individuals and families; sensitivities to the needs and value systems of individuals, families, and groups which vary by age, socio-economic status, and ethnic heritage; and the role expectations of professional home economists. Students pursuing a Single Subject Credential complete a student teaching experience; those pursuing the Liberal Arts major, depending upon their areas of specialization, may complete field experiences in business, industry, government, or private agencies. These field experiences serve as integrating experiences for students prior to their entry into professional roles.

In order to ensure completion of all degree requirements, students are expected to consult on a regular basis with an adviser. Students who wish credits earned at another institution to be accepted in lieu of courses offered for the major at San Francisco State University must obtain acceptance from the instructors of the courses and the department chair. To select an adviser and to set up a file, see the department secretary.

The B.A. program permits specialization in one of the following areas:

Prerequisites: 0-12 units depending on subject matter interest.

Courses for this program are listed in alphabetical sequence (see Consumer and Family Studies discipline in the "Announcement of Courses" section).

Core Courses
							Units
CFS 212	Introduction to Consumer and Family Studies	    3
CFS 312	Families, Individuals, and Environments		    3
CFS 412	Senior Integrative Seminar: Professional Focus	    3
Units chosen from the following (to include the course in 
the student's concentration or emphasis)		    6
	CFS 252	Nutrition
	CFS 320	Children and Families
	CFS 325	Transitions in the Family Life Cycle
	CFS 364	Fashion, Clothing, and Society
	CFS 430	Management Dynamics: Life Goals and 
		Decisions
	CFS 542	Human Dimensions in Housing and 
		Interiors
		Total for departmental core		   15
Concentration
Concentration or recommended pattern of electives	30-42
	Students may select the Concentration in 
Clothing and Textiles (see below); the Concentration in 
Interior Design and Housing (see below); or one of the 
following subject matter emphases: child development/
family relations, or foods and nutrition/foodservice 
management
		Total for major				45-57
Clothing and Textiles Concentration—57 units
							Units
Prerequisite courses					   12
The following General Education courses partially meet 
the Segment I, Basic Subjects, and Segment II, Arts 
and Sciences requirements.
	BA/MATH 110	Mathematics Analysis for Business
	ECON 305	Economic Analysis for Non-Majors
	CFS 240		Color and Design
	One course selected from the following:
	S S 105		Individual, Culture, and Society: 
			Their Interaction in America
	S S 360		The Individual in Modern Society
	PSY 200		General Psychology

Departmental core (see above)				   15
One course selected from the following:			    3
	CFS 160		Clothing Study I
	CFS 161		Clothing Analysis
CFS 366	Textiles					    3
CFS 367	Textiles Laboratory				    1
CFS 369	Fashion Merchandising				    3
CFS 465	Clothing and Textiles in the World Marketplace	    3
CFS 568	Culture and Historical Costume			    3
One course selected from the following:			  1-3
	CFS 460		Computer Applications in Clothing 
			and Textiles Research (1)
	CFS 462		Computer-Aided Apparel Design
One course selected from the following:			    3
	CFS 461		Clothing Design Problems
	CFS 464		Seminar: Fashion, Clothing, and 
			Society Research
	CFS 466		Textile Analysis and Testing
Electives chosen from one of the following options 
on advisement						 8-10
		Total					   57
Fashion Merchandising Option
							Units
Units selected from the following:			    6
	CFS 365		Fashion Forecasting (2)
	CFS 486		Field Experience: Fashion 
			Merchandising (1-3) and
	CFS 487		Seminar: Fashion 
			Merchandising (2)
	CFS 565		Fashion and the Consumer
Related electives chosen from the following:		  2-4
	CFS 432		Consumer Issues and Public 
			Policy
	CFS 699		Special Study (1-3)
	BICS 263	Introduction to Computer 
			Information Systems
	MKTG 431	Marketing
	MKTG 432	Public Relations
	MKTG 436	Retail Management
	MGMT 342	Women in Management
		Total for option			 8-10
Clothing Design and Textiles Option
							Units
Units selected from the following:			    6
	CFS 260		Fashion Illustration
	CFS 360		Clothing Study II
	CFS 362		Clothing Design I
	CFS 363		Clothing Design II
	CFS 481		Consumer and Family Studies/
			Dietetics Field Experience
	CFS 568		Culture and Historical Costume
	CFS 657		Current Concepts in Consumer 
			and Family Studies/Dietetics
Related electives chosen from the following:		  2-4
	CFS 699		Special Study (1-3)
	DAI 321		Introduction to Computer-Aided 
			Drafting
	DAI 521		Industrial Computer-Aided Design
	ART 222		Exploration in Textiles
	ART 521		History of Textiles
	IBUS 330	International Business and 
			Multicultural Relations
	IBUS 430	Small Business Export-Import 
			Management
	CHEM 130	General Organic Chemistry
	CHEM 334	Organic Chemistry I 
			Laboratory (2)
		Total for option			 8-10
Interior Design and Housing Concentration—57 units
							Units
Prerequisite courses					   12
The following General Education courses meet the 
Segment II—Humanities and Creative Arts requirements.
	ART 202		Western Art History
	ART 231		Explorations in Drawing and 
			Painting
	CFS 240		Color and Design
	DAI 110		The Arts of Industry
Departmental core (see above)				   15
CFS 242	Graphic Communication for Interior Design	    3
CFS 341	The Materials of Interior Design		    3
CFS 344	Interior Design Solutions I			    3
CFS 347	Housing for People with Special Needs		    3
CFS 349	The Housing Structure and Its Component Parts	    3
DAI 300	Design I					    3
DAI 321	Introduction to Computer-Aided Drafting		    3
Nine units selected from either Interior Design or Housing 
electives (see below)					    9
		Total					   57
Interior Design Electives

ART 222		Explorations in Textiles or
	ART 260		Explorations in Photography or
	ART 521		History of Textiles or
	CFS 366		Textiles or
	CFS 243		Delineation for Interior Designers
CFS 342		Heritage of Housing and Interior Design
CFS 344		Interior Design Solutions I
CFS 444		Interior Design Solutions II
CFS 481		Consumer and Family Studies/Dietetics 
		Field Experience
CFS 540		Contemporary Design in Housing and 
		Interiors
Housing Electives

CFS 342		Heritage of Housing and Interior Design or
	HUM 495		Architecture and American Life
CFS 366		Textiles
CFS 435		Family Life Styles in American Society
CFS 436		Human Resources and Time Management
CFS 481		Consumer and Family Studies/Dietetics 
		Field Experience
CFS 540		Contemporary Design in Housing and 
		Interiors
CFS 541		America's Housing Problems
GEOG 455	Geography of Ethnic Communities
URBS 580	Urban Housing

MINOR IN HOME ECONOMICS

Core Courses
							Units
CFS 212	Introduction to Consumer and Family Studies	 3
Units chosen from the following				 6
	CFS 252	Nutrition
	CFS 312	Families, Individuals, and Environments
	CFS 320	Children and Families
	CFS 325	Transitions in the Family Life Cycle
	CFS 364	Fashion, Clothing, and Society
	CFS 412	Senior Integrative Seminar: 
		Professional Focus
	CFS 430	Management Dynamics: Life Goals and 
		Decisions
	CFS 542	Human Dimensions in Housing and 
		Interiors
Recommended Electives					15
In consultation with an adviser, select fifteen units 
in one of the following areas: child development/
family relations; clothing and textiles; foods, 
nutrition, foodservice management; interior design/
housing; general
		Total					24

MASTER OF ARTS IN HOME ECONOMICS

Admission to Program
Advancement to Candidacy
In recommending for advancement to candidacy, the department assesses a student's ability on the basis of scholastic records, results of any special examinations or assignments that may be required, and any evidence related to professional experience. The data are used diagnostically by the adviser in planning a program with each candidate.

Written English Proficiency Requirement
Level One: demonstrated by successfully completing the GET (Graduate Essay Test). Level Two: demonstrated by submission of a term paper written to fulfill a requirement for CFS 700.

Program Requirements
Courses for this program are listed in alphabetical sequence (see Consumer and Family Studies discipline in the "Announcement of Courses" section). Most upper division courses offered by the department may be used but must have the approval of a graduate adviser.

Program
							Units
ISED 797	Seminar in Educational Research		    3
CFS 700		Seminar: Trends and Issues in Home 
		Economics				    3
Graduate seminar in area of concentration:
	CFS 720, 740, 750, 760				    3
Graduate and upper division courses in home economics 
selected upon approval of graduate major adviser	12-15
CFS 898		Master's Thesis or
	CFS 895		Field Study			    3
Electives selected upon approval of graduate major 
adviser							  3-6
		Minimum total				   30

CERTIFICATE IN DIETETICS: FOCUS ON OLDER ADULTS

Before being considered for acceptance to this certificate program, the student must first be eligible in accordance with all university requirements as outlined in the section "Certificate Programs" of this Bulletin. This same section also includes university program guidelines and procedures to be followed in filing for the award of the certificate when it is completed.

Admission to Program
Written English Proficiency Requirement
This requirement is met through the Graduate Essay Test (GET) administered by the Testing Center and through papers submitted to the faculty in the Department of Consumer and Family Studies/Dietetics. Students who do not pass the GET will be required to take a course as specified by the College of Education Graduate Office.

Program
							Units
DIET 658	Foodservice Systems in Facilities for 
		Older Adults				    3
DIET 785	Nutritional Care for Older Adults	    3
One of the following:					  3-4
	GRN 500	Gerontology: An Interdisciplinary 
		Perspective
	GRN 705	An Interdisciplinary Synthesis
	PSY 630	Psychology of Aging (4)
	SOC 630	Sociology of Aging (4)
CFS 750		Seminar in Nutrition and Food Technology: 
		Human Nutrition				    3
DIET 881	Internship (includes 25-35 hours per week 
supervised practicum experience in various facilities 
for one academic year to total fifteen units)		   15
Electives selected on advisement			  1-3
		Minimum total				28-31
Students in the program basically have the following schedule:

Fall Semester
					Units
GRN 500/GRN 705/PSY 630/SOC 630		  3-4
DIET 658				    3
DIET 881	Internship		    7
Electives				  1-3
		Total for semester	14-17
Spring Semester
CFS 750					    3
DIET 785				    3
DIET 881	Internship		    8
		Total for semester	   14
The internship units consist of 25-35 hours per week of supervised experiences under the direction of a dietitian or foodservice manager in a facility or program serving older adults. The internship is based on specific experiences and competencies which the student is expected to complete. Students are placed in a foodservice setting for the first semester and in a nutritional care setting for the second semester. A total of 900+ hours is required in the internship segment, when both Fall and Spring are combined, in order to meet requirements of The American Dietetic Association. Students take DIET 881 for seven units in Fall and DIET 881 for eight units in Spring semester. Additional affiliations in community-based programs for older adults are included throughout the program on a two-three week basis to enable students to have a broad array of experiences in dietetics. The approximate division is two-fifths nutritional care, two-fifths foodservice, and one-fifth community competencies.

The student is expected to be full-time in the certificate program and all students move through the program in a cohort. No part-time enrollment is allowed due to the requirements of the internship portion for continued practice experience. The practice component (DIET 881) is scheduled as four 7-8 hour days per week in a facility or facilities to correspond to the work schedule of the preceptor to whom the student/intern is assigned. Class work is scheduled usually in the late afternoon or evening.


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