Consumer and Family Studies/Dietetics

College of Health and Human Services
Dean: Donald P. Zingale

Department of Consumer and Family Studies/Dietetics
BH 329
415-338-1219
Chair: Nancy Rabolt

Graduate Coordinator: Jill Armstrong

Faculty

Professors--Armstrong, Clarke, Fehrman, Rabolt, Sands, Seiden, Sim, Stark

Associate Professors--Johnson-Carroll, Schrock

Programs

B.S. in Dietetics

B.A. in Family and Consumer Sciences

B.A. in Family and Consumer Sciences: Concentration in Clothing and Textiles

B.A. in Family and Consumer Sciences: Concentration in Interior Design and Housing

Minor in Family and Consumer Sciences

M.A. in Family and Consumer Sciences

Certificate in Dietetics: Focus on Older Adults

Program Scope

Students in the accredited Consumer and Family Sciences/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 school 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 family and consumer scientist; 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 Family and Consumer Sciences includes formal concentrations in: Clothing and Textiles, and Interior Design and Housing. Informal emphases on advisement are available in child development, family relationships, foods and nutrition/foodservice management, and single subject teaching.

Students who earn a baccalaureate in family and consumer sciences 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 Family and Consumer Sciences. Graduate study prepares one for entry into advanced professional assignments in education, business, government, human services, or communications.

The Master of Arts in Family and Consumer Sciences 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 consumer and family sciences programs; and increasing competencies for teaching family and consumer sciences at the secondary levels. 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 are employed in business; community service; education; journalism, television and radio; and health and hospitality units. Students seeking the Single Subject Teaching Credential 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.).

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. examination. 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.

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.

Courses for this program are listed in alphabetical sequence (consult Index for page reference).

Program Units
General Education Requirements
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
DFM 250 Foods, Production, and Service 3
DFM 152 Computer Applications in Food-service Management and Nutrition 3
DFM 253 Nutrition in Health and Disease 3
MGMT 405 Introduction to Management and Organizational Behavior 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
DFM 353 Foodservice Systems Management 3
DFM 653 Nutrition Education Experiences for Young Children 1
DFM 350 Experimental Food Study 4
DFM 450 Advanced Nutrition 3
DFM 451 Nutritional Assessment in the Community 3
DFM 452 Foodservice Layout and Design 3
DFM 458 Management of Quantity Food Purchase and Production 3
DFM 484 Clinical Dietetics 3
DFM 485 Seminar in Clinical Nutrition and Patient Care 3
DFM 655 Professional Communication in Dietetics 3
HM 560 Hospitality Human Resource Management or
MGMT 610 Human Resource Management 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
ACCT 100 Principles of Financial Accounting
DFM 455 Food, Beverage, and Catering Management
DFM 557 Restaurant Management
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 FAMILY AND CONSUMER SCIENCES

The major enables a student to specialize in one of five subject areas or to generalize. The Single Subject Credential prepares one for teaching in family and consumer sciences 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 family and consumer scientists. Students 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:

NOTE: Students who wish to teach in public schools must complete subject matter program requirements on Curriculum Profile Sheet in the department office.

Program Units
Prerequisites
Units selected on advisement depending on subject matter interest 0-12
Core Courses
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) 9
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 or Emphasis
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, foods and nutrition/foodservice management, general, or teaching (see department for curriculum profiles.
Total for major 45-57
Clothing and Textiles Concentration--57 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 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 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
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 FAMILY AND CONSUMER AND SCIENCES

Program Units
Core Courses
CFS 312 Families, Individuals, and Environments 3
Units chosen from the following 6
CFS 252 Nutrition
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 FAMILY AND CONSUMER SCIENCES

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 discipline are listed in alphabetical sequence (consult Index for page reference). Most upper division courses offered by the department may be used but must have the approval of a graduate adviser.

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 EDUC 614.

ProgramUnits
CFS 794 Seminar in Research or
ISED 797 Seminar in Educational Research 3
CFS 700 Seminar: Trends and Issues in Family and Consumer Sciences 3
Graduate seminar in area of concentration:
CFS 720, 740, 750, 760 3
Graduate and upper division courses in consumer and family studies 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
Program Units
DFM 658 Foodservice Systems in Facilities for Older Adults 3
DFM 551 Nutritional Assessment in Aging 2
DFM 755 Seminar in Human Nutrition and Metabolism 3
DFM 785 Nutritional Care for Older Adults 3
GRN 500 Gerontology: An Interdisciplinary Perspective or
GRN 705 An Interdisciplinary Synthesis 3
DFM 881 Internship (includes 25-35 hours per week supervised practicum experience in various facilities for one academic year to total fifteen units) 15
Minimum total 29

Students in the program basically have the following schedule:

Programs Units
Fall Semester
GRN 500/GRN 705 3
DFM 551 2
DFM 658 3
DFM 881 7
Total for semester 15
Spring Semester
DFM 755 3
DFM 785 3
DFM 881 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 DFM 881 for seven units in Fall and DFM 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 (DFM 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. Classwork is scheduled usually in the late afternoon or evening.



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