College of Allied Health & Nursing
Department of Family Consumer Science
102 Wiecking Center
Phone: 507-389-2421
Website: Family Consumer Science
Chair: Kelley Brigman
David Bissonnette, Joye Bond, Jill Conlon, Susan Fredstrom, Betty Young
The mission of the Department of Family Consumer Science is to promote the well-being of people, the enrichment of quality environments, and to prepare men and women to assume essential professional roles in a culturally diverse global society. The comprehensive program provides training for professional roles within dietetics, family consumer science education, family life and child development, and food and nutrition.
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:
Contact the department for application procedures.
GPA Policy. All FCS courses required for an option must be at "C" level or higher.
P/N Grading Policy. All FCS courses required for an option must be taken for a grade, except where P/N grading is mandatory.
This core is required for all options.
Select one of the following options to correspond with personal and professional objectives:
The Dietetics Option* promotes growth among students wanting to become competent dietetics professionals by providing the 'highest practicable quality' advisory, academic, real-life and interactive opportunities while at MSU, and by developing confidence and competence to advance after graduation to Dietetics Internship, graduate students and/or related employment.
A student who chooses to become a Registered Dietitian (RD) upon graduation from MSU will also need to:
MSU faculty are committed to positioning majors for successful transition from MSU to Dietetic Internship and beyond. Regular and continuous advising is recommended to be successful.
Graduates are employed as RDs or non-RD Nutritionists in health care; community, public health, and corporate fitness settings or as members of food management teams.
* The Dietetics Option, a Didactic Program in Dietetics (DPD) of the American Dietetic Association (ADA), is accredited by the Commission for Accreditation for Dietetics Education of the ADA, 216 W. Jackson Blvd., Chicago, IL 60606 (312-899-4876).
This option helps prepare men and women to work with children, adults and families in a variety of human services, educational and community settings.
Students may select 6 to 9 credits of support courses from the Department of Family Consumer Science or other departments. Students may choose courses from the following list without advisor approval: PSYC 201 Statistics of Psychology and CSP 471 Interpersonal Helping Skills are highly recommended. The following courses are frequent choices and may be selected without advisor approval: PSCY 201 (3) Statistics for Psychology, CSP 471 (3) Interpersonal helping Skills, BIOL 102 (3) Biology of Women, CORR 255 (3) Juvenile Delinquency, ENG 325 (3) Children's Literature, ENG 463 (3) Adolescent Literature, PSYC 340 (4) Social Psychology, PSYC 436 (4) Adolescent Psychology, PSYC 420 (4) Drugs and Behavior, SOC 409 (3) Family Violence, SOC 410 (3) Black American Families, REHB 110 (3) Sensitivity Disability.
Students may also take select courses from the FLCD Options category without advisor approval. Other courses may be selected with advisor approval and a substitution/waiver form will need to be filed with the Office of the Registrar.
The Family Life and Child Development program has been approved by the National Council on Family Relations. MSU graduates with an FLCD major or minor who have taken the approved courses are eligible to become Certified Family Life Educators. Being a CFLE recognizes a broad understanding of family life issues. Certification is available to professionals from all disciplines who have met the requirements.
Required Minor: None.
This option prepares graduates for various careers in foods, food services, 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.
Choose a minimum of 2 credits from the following courses:
Required Minor: None.
This option prepares men and women to teach family consumer science in grades 5-12 and for other education-related professions.
See the Secondary Education section for admission requirements to Professional Education and a list of required professional education courses.
Required Minor: None
The Department of Family Consumer Science offers a flexible minor consisting of 20 semester hours of approved FCS courses. Students may work with an FCS advisor to select the courses that will be most helpful. However, most students will benefit from a minor with one of three focus areas below.
Students majoring in Nursing, Human Performance, Dental Hygiene, Food Science Technology, Community Health, or other similar majors can benefit from a Food and Nutrition minor.
May select 4 credits below:
A minor with a focus in Family Life and Child Development is useful to a variety of students going into professions related to health and human services, especially those who will work with children and families. Students may choose any combination of 20 credits from the categories below for a minor. Other courses may be chosen with advisor approval. A minor in this area can enable students to become Certified Family Life Educators through National Council on Family Relations.
Professionals in this business related area usually work with people in professions such helping consumers get the best product or service for their money, advocating for a good availability of choices, resolving consumer complaints to achieve fair solutions, and helping consumers with a variety of money management issues.
May count one of the following
FCS 100 (3) Personal & Family Living
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.
F, S
GE-5
FCS 101 (3) Introduction to Family Consumer Science
An overview of the scope of family consumer sciences and the career potentials of the profession.
F, S
FCS 120 (2) Clothing and People
Relationship of clothing to people from cultural, social, psychological, economic and aesthetic perspectives.
F
CD-Related
FCS 140 (3) Introduction to Nutrition
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.
F, S
GE-3
FCS 220 (3) Introduction to Fashion Merchandising
Variable
FCS 221 (3) Apparel Design: Flat Pattern
Variable
FCS 230 (3) Child Care Psychology
Principles of psychology applied to child rearing.
FCS 240 (3) Nutrition I
The science of six nutrient classes, including digestion through metabolism.
Pre: Chemistry background F, S
FCS 252 (3) Food Service Systems I
Principles of food services operations related to menu planning, standardized recipes, production and service for profit and nonprofit settings. Includes the NRA ServSafe certification.
F
FCS 270 (2) Family Housing
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.
S
FCS 275 (3) Consumers in the Economy
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.
F
FCS 280 (2) Orientation to Family Consumer Science Education
Nature and scope of family consumer science education as a professional career. Identification of personal competencies and interests. Presentation of varied teaching methods and techniques.
S
FCS 281 (3) Aesthetic Applications in Family Consumer Science
Hands on applications of aesthetics in family consumer science using family consumer science computer software. Exploration of the historical, cultural, behavioral and technological influences on aesthetics within the context of family consumer science.
Variable
FCS 301 (3) Lifespan Development
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.
F
FCS 303 (2) Working With Families
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.
S
FCS 311 (3) Family Life and Sex Education
Explores biological, physiological, and Sociological perspectives of human sexuality. The course examines personal and family relationships and addresses family life and sex education teaching methods for school and community settings.
S
FCS 331 (3) Textiles and Clothing Construction
Principles and hands on application of textiles and clothing construction. Emphasis placed on consumer perspective and understanding basic construction skills for personal or home furnishings use.
S
FCS 340 (4) Food Science
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.
F
FCS 342 (3) Food Production Management
Planning, preparing and serving meals with emphasis on effective management, nutritive needs, purchasing, and equipment. Includes quantity food service laboratory.
Pre: FCS 252, 340, 350 S
FCS 350 (3) Food Service Systems II
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.
Pre: FCS 252 S
FCS 370 (3) Housing and Lifestyle
Issues in lifestyle housing, e.g. aging, children, special needs, low income, head of family, and single person households.Study of housing types and designs including solar and earth sheltered. Constraints, deficiencies and evaluation of housing issues.
Pre: FCS 270 Variable
FCS 376 (2) Household Equipment
FCS 400 (3) Culturally Diverse Family Systems
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.
F
CD-Core
FCS 401 (3) Family Life Development
The course is a study of development through the family life cycle. Emphasis on developmental interaction and systems theory.
S
FCS 408 (3) Family Life Dynamics
Same as SOC 408.
FCS 415 (1-2) Student Organization
The teacher-coordinator's role as a vocational club advisor.
Variable
FCS 416 (2) Pre-School Child
Study of preschool child by observation and participation in nursery school setting.
Variable
FCS 436 (3) Historic Costume
Variable
FCS 437 (1-3) Topic: Textiles and Clothing
Topics of current interest. May be repeated.
Variable
FCS 438 (3) Merchandising Seminar
Variable
FCS 439 (3) Nutrition for Physical Activity and Sport
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.
Pre: FCS 140 or 240 F,S
FCS 440 (3) Nutrition II
An advanced nutrition course in the function and interaction of nutrients in metabolic processes. Contains a nutrition research component and research case study, focusing on metabolism in persons selected by the student.
Pre: BIO 230, CHEM 111, FCS 240 S
FCS 442 (3) Clinical Dietetics I
The role and influence of dietetics in society, nutritional assessment and care plans, dietetic principles applied to normal and malnourished states. Case-based approach.
Pre: FCS 440; HLTH 321 F
FCS 444 (3) Experimental Food Science
Food quality, safety, formulation, processing, preservation, and biotechnology are explored. Original food science experiments are planned, executed, interpreted, and presented using appropriate scientific techniques.
Pre: FCS 340; HLTH 475; (or STAT 154) S
FCS 445 (2) Food Preservation
Principles of and laboratory experience in food preservation by drying, freezing, canning, pickling, and jelly making.
Variable
FCS 446 (3) Lifespan Nutrition
Study of nutritional needs of pregnancy, infancy, childhood, and adulthood. Experience in group dynamics in providing nutritional education to a target population.
Pre: FCS 140 or 240 F
FCS 448 (3) Clinical Dietetics II
The pathophysiological, nutrient assessment, planning and counseling aspects of biliary, surgical, endocrine, cardiovascular and renal conditions.
Case-based approach.
Pre: FCS 442 S
FCS 451 (2) Integrating Service Values
This course will provide the theoretical and practical foundations for integrating service-learning values into foods management practice.
FCS 452 (3) Integrating Foodservice Software Into Practice
This course will provide the theoretical and practical foundations for integrating current technologies into foods management practice.
FCS 472 (2) Residential Management
An in-depth exploration into planning and managing a variety of residential property facilities. Specifically addresses employment as a manager of such properties.
Pre: FCS 270 and 370 Variable
FCS 473 (3) Consumer Protection
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.
Variable
FCS 474 (4) Residential Management for Families and Special Needs People
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, elderly, special needs, singles and low income.
S
CD-Core
FCS 475 (2) Family Policy
An examination and analysis of the impact of law and public policy on family life.
S
FCS 478 (2) Family Finance
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.
Variable
FCS 482 (2) Teaching Family Life/Parenting Education
Analyze issues and concerns related to family life education. Investigate teaching strategies and methods of evaluation. Preparation of appropriate lesson plans.
F
FCS 483 (2) Adult Education in Family Consumer Science
Philosophy and objectives of adult education in family consumer sciences with emphasis on informal teaching- learning environments; procedures for planning and developing programs; and learning experiences
with the adult learner.
F and S
FCS 484 (4) Program Development in Family Consumer Science
Philosophy, scope, and administration of programs for youth of varied abilities, interests and socioeconomic levels. Curriculum development and evaluation procedures.
F
FCS 487 (1-3) Topic: Family Consumer Science Education
Current issues and/or research findings to be announced as offered. May be repeated.
Variable
FCS 488 (3) Parenting Education
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.
F
FCS 490 (1-3) Workshop
Workshop topics vary as announced in class schedule. May be repeated.
Variable
FCS 491 (1-4) In-Service
May be repeated on each new topic.
Variable
FCS 492 (1) Dietetics Seminar
Preparation for advancement in a career as a registered dietitian, including a first draft of the dietetic internship application.
Pre: Graduation by the following May to December; FCS 498 or concurrent
F
FCS 495 (3-4) Intern: Early Child Family
A scheduled work assignment that will include on-site experiences with parents in early childhood family education.
F, S
FCS 496 (2-3) Selected Topics: FLCD
Topics announced as offered. May be repeated.
Variable
FCS 497 (1-6) Internship
A scheduled work assignment with supervision in private business, industry and government agency appropriate to each area of concentration.
Pre: Consent F, S
FCS 498 (1-6) Undergraduate Internship
A scheduled work assignment with supervision in private business, industry, and government agency appropriate to each area of concentration.
Pre: Consent F, S
FCS 499 (1-4) Individual Study
Arranged with the instructor.
Pre: Consent F, S
