Consumer and Family Science/Dietetics

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

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

Graduate Coordinator: B. L. Sands

Faculty

 Professors--Armstrong, Clarke, Fehrman, Heaton, Rabolt, Sands, Seiden

Associate Professors--Schrock, Sim, Stark

Assistant Professor--Johnson-Carroll

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 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 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 subject matter emphases on advisement are available in child development, family relationships, and foods and nutrition/foodservice management.

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 family and consumer sciences programs; and increasing competencies for teaching family and consumer sciences 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 family and consumer sciences/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 family and consumer sciences 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 Family and Consumer Sciences, 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.

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).

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
CFS 250		Foods, Production, and Service				3
DFM 152		Computer Applications in Foodservice 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
CFS 353		Foodservice Systems Management					3
CFS 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
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 CFS 455 Food, Beverage, and Catering 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 FAMILY AND CONSUMER SCIENCES

 This degree provides two major options. The Liberal Arts major enables a student to specialize in one of five subject areas in the family and consumer sciences field and prepares one for the professional roles described previously. The Single Subject Credential in Family and Consumer Sciences 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 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

Units

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

 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 Units

Clothing and Textiles Concentration--57 units

Prerequisite courses							12
The following General Education courses par-
tially 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




Units




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




Units




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




Units




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		onsumer 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 SCIENCES




Core Courses



							Units

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.



Units




Program




CFS 794	Seminar in Research or





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 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





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.



Units




Program




DFM 658	Foodservice Systems in Facilities for Older Adults		3
DFM 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
DFM 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:	



Units




Fall Semester



GRN 500/GRN 705/PSY 630/SOC 630				3-4
DFM 658							3
DFM 881	Internship					7
Electives						1-3
Total for semester					14-17





Spring Semester




CFS 750							3
DFM 785							3
DFM 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 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. Class work is scheduled usually in the late afternoon or evening.