Family Consumer Science

Undergraduate Programs

Description

Family Consumer Science promotes the well-being of people, the enrichment of quality environments, and prepares people for essential professional roles in a culturally diverse global society.

Majors

 Program Locations Major / Total Credits
Family Consumer Science BS Dietetics BS - Bachelor of Science
  • Mankato
 80 / 120
Family Consumer Science BS Food and Nutrition BS - Bachelor of Science
  • Mankato
 60 / 120
FCS Child Development Family Studies BS BS - Bachelor of Science
  • Mankato
 53 / 120

Certificates

 Program Locations Major / Total Credits
Child Youth and Family Services CERT
  • Online
 18 / 18

Minors

 Program Locations Total Credits
Family Consumer Science Minor
  • Mankato
 20

Policies & Faculty

Policies

Declaring an FCS Major. Students may declare an FCS major at any point in their academic program. Upon declaring an FCS major, an advisor is assigned.

Full admission to the department and major requires:

  • A minimum of 32 earned semester credit hours.
  • Food and Nutrition, and Child Development Family Studies require a minimum cumulative GPA of 2.5.
  • FCS Education requires a minimum GPA of 2.75.

Contact the department for application procedures.

GPA Policy. All courses required for major or minor option must be at "C" level or higher.

Course Policy. For those options requiring FCS 440 (dietetics, food and nutrition major and minor): CHEM 111 and BIOL 330 must both be completed at "C" level or higher in order to receive permission to register.

P/N Policy. All FCS courses required for an option must be taken for a grade, except where P/N grading is mandatory.

Contact Information

102-B Wiecking Center

Main Office 507-389-2421
http://ahn.mnsu.edu/fcs/

Faculty

Heather
  • Von Bank, Ph.D.
Faculty

100 Level

Credits: 3

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

Diverse Cultures: Purple

Credits: 3

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

Prerequisites: none

Credits: 2

Relationship of clothing to people from cultural, social, psychological, economic and aesthetic perspectives.

Prerequisites: none

Diverse Cultures: Purple

Credits: 3

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

Credits: 3

Introduces students to basic food science, food preparation and culinary techniques. The course is taught from the lens of different global cultures and the roles of individuals and nations in a global context using food habits as a model. Foods from around the world are prepared by students to develop culinary skills.

Prerequisites: none

200 Level

Credits: 3

An analysis of the child life specialist occupation; emphasis on the unique role this profession plays within the medical community.

Prerequisites: none

Credits: 3

The science of six nutrient classes, including digestion through metabolism and excretion, sources, functions, deficiencies and excess symptoms. The course covers the foundational knowledge 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

Credits: 3

This course will provide students with knowledge of appropriate health, safety, and nutrition practices implemented in developmentally appropriate educational programs for children ages birth through eight years. Emphasis includes childhood acute and chronic illness, social, emotional and environmental health, health appraisals, health practices, safety promotion and first aid.

Prerequisites: none

Credits: 3

Physical, psychological, social, and managerial aspects of housing. Reciprocal relationship between housing and people. Guidelines and basic principles in planning for individual and family needs.

Prerequisites: none

Credits: 3

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

Credits: 3

This class will explore the complex modern food system from a systems lens, including the development, establishment, and execution of policies regarding the production and availability of food and food/nutrition practices as well as the environmental impact of those practices. Policies that are explicit (set by law) and implicit (not the result of legislation) and the programs that derive from them will be explored. Agricultural systems and policies at the personal, local, national and global level will be considered.

Prerequisites: none

Goal Areas: GE-10

Credits: 3

Nature and scope of family and consumer sciences (FCS) education for grades 5-12. Principles and application of traditional, career/technical and critical science FCS education perspectives studied. Presentation of varied FCS teaching methods and techniques.

Prerequisites: none

300 Level

Credits: 3

Study of the family from a historical perspective; in terms of the family system and the broader ecological system; in terms of stresses faced and coping responses. This course will address issues at each of four life stages: infancy and early childhood; the school years; transition from school to adult life; and the adult years.

Prerequisites: none

Credits: 3

Study of the role of the family in the development of the young child. Provide teachers and care providers with knowledge and understanding of family systems and appropriate interactions with families. Students will participate in a service learning activity.

Prerequisites: none

Credits: 4

Introduction to principles and hands on application of construction techniques for clothing and home furnishings. Emphasis on terminology, equipment, application and practice of sewing skills. Emphasis on consumer aspect of textiles and applications. Student projects will be aligned with sewing skills and experience.

Prerequisites: none

Credits: 4

This class will explore why, how, and when physical and chemical phenomena occur during the preparation of food. Includes discussion and laboratory experience demonstrating how preparation methods affect food quality, composition, and nutritive value. Includes National Restaurant Association ServSafe Certification.

Prerequisites: FCS 150

Credits: 3

This course is an in-depth examination and discussion of the many complex dynamics that make up romantic relationships. A diverse set of relationship topics are covered, including attachment, intimacy building and conflict diffusing strategies. Open discussion, critical thought, and application are encouraged via classroom and online opportunities.

Prerequisites: none

Credits: 3

This class will explore the foundational principles of foodservice management, including the specific management principles, the procurement of food, leadership, human resource management, cost accounting, marketing and accountability.

Prerequisites: none

Credits: 4

This class is a laboratory and experiential learning course. The class will explore the foundational principles of foodservice management including menu planning, inventory control, food production, recipe standardization and costing. Students will plan, market, implement, deliver and assess a quantity meal during the semester.

Prerequisites: FCS 340, FCS 375

Credits: 3

This class is an in-depth study and practice of nutrition assessment techniques through experiential learning. The class will cover concepts and skills related to nutrition focused patient assessment, including the nutrition care process, nutrition screening, dietary histories, anthropometric measurements and laboratory interpretations in various age groups and conditions.

Prerequisites: FCS 242

400 Level

Credits: 3

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

Credits: 3

The course is a study of development through the family life cycle. Emphasis on developmental interaction and systems theory.

Prerequisites: none

Credits: 3

An examination of the important role that play has in the cognitive, emotional, physical, and social development of the child from birth to adolescence.

Prerequisites: none

Credits: 3

Examination of how adolescents' development are affected by their relationship with their parents and with their peers.

Prerequisites: none

Credits: 3

Students are provided information of past and present policies that impact underserved families nationally and internationally. Students will identify, review, and discuss family policy using relevant and applicable theory. This course will advance student knowledge for careers in family policy as well as becoming an ethically-minded advocate and/or professional. Students will be provided a variety of opportunities to develop their knowledge and professional writing skills in the subject matter.

Prerequisites: none

Diverse Cultures: Purple

Credits: 3

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

Credits: 3

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

Credits: 3

This class is the first in a series of two courses which explore the role of Medical Nutrition Therapy in the healthcare system. Utilizing a case-study and experiential learning approach, the course will cover pathophysiology and use of the Nutrition Care Process in normal and malnourished states.

Prerequisites: HLTH 321, FCS 380, FCS 440

Credits: 3

This class is the second in a series of two courses which explore the role of Medical Nutrition Therapy in the healthcare system. Utilizing a case-study and experiential learning approach, the course will cover pathophysiology and use of the Nutrition Care Process in normal and more complex malnourished states.

Prerequisites: FCS 460 or FCS 560

Credits: 2

This course will explore the current literature and understandings of advanced metabolism, cellular physiology and genetics, including concepts of epigenetics and nutrigenomics. The course will explore theories of personalized nutrition.

Prerequisites: FCS 460 or FCS 560

Credits: 3

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

Credits: 3

The system approach to analyzing family situations to make decisions and correlate resources in the resolution of family managerial problems. Emphasis on the application of managerial skills to lifestyle situations: young-families, older adults, special needs, singles, and low income.

Prerequisites: none

Credits: 3

This class explores nutrition needs across the lifecycle from preconception through pregnancy and lactation and from infancy to end of life. Utilizing a case-study and experiential learning approach, the course will cover nutrient requirements, nutritional risk and health over the lifespan.

Prerequisites: FCS 242

Credits: 3

Introduce students to the how's and why's of family financial management to reduce mistakes made in successfully managing financial aspects of life. For non-business majors.

Prerequisites: none

Credits: 1-6

Supervised undergraduate research or investigation in Family Consumer Science under guidance of a faculty mentor.

Prerequisites: none

Credits: 3

This class is a laboratory and experiential learning course. The class will explore application of the principles of food science to food experiments and food product development. Students will plan and executive development of an original food product and conduct sensory evaluation testing with their recipe, developing skills in technical writing. ServSafe Certified.

Prerequisites: FCS 340, ServSafe Certified

Credits: 3

Analyze issues and concerns related to family life education. Investigate teaching strategies and methods of evaluation. Preparation of appropriate lesson plans.

Prerequisites: none

Credits: 3

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

Credits: 3

Curriculum development,implementation, and administration of family consumer science educational programs for youth of varied abilities, interests, and socioeconomic levels. 12 hour program clinical required. For FCS Education majors only; unless permission from instructor.

Prerequisites: none

Credits: 3

A systems perspective on parent-child relationship. This course covers parent-child issues during the stages of human development. It also focuses on special needs children and families, cross-cultural issues and family violence. Emphasis is on research and theory and parenting education strategies.

Prerequisites: none

Credits: 1-6

A scheduled, supervised work assignment that includes on-site experiences in a nutrition-related area.

Prerequisites: none

Credits: 1-3

A scheduled, supervised work assignment that includes preparation and delivery of family life education materials within a community/organizational/corporate setting.

Prerequisites: none

Credits: 2-3

Topics announced as offered. May be repeated.

Prerequisites: none

Credits: 1-6

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

Prerequisites: Consent

Credits: 1-6

Arranged with the instructor.

Prerequisites: none