Family and Consumer Sciences: Food and Nutrition Concentration (1211), B.S.F.C.S.

Bachelor of Science in Family and Consumer Sciences (B.S.F.C.S.)

The mission of the Department of Family and Consumer Sciences is to prepare professionals who help promote a better quality of life for individuals and families, enhancing the interrelationships of people and communities in diverse social, economic and physical environments. For graduates who wish further specialization, the curriculum prepares them for advanced training or degrees such as UT Martin’s Master of Science in Family and Consumer Sciences.

All students completing this major receive the degree Bachelor of Science in Family and Consumer Sciences. The major is called Family and Consumer Sciences, and students will select one of the following seven concentrations:

Child and Family Studies
Dietetics
Family and Consumer Sciences Education
Fashion Merchandising
Food and Nutrition
Gerontology
Hospitality and Food Service Management

For more information about the major in Family and Consumer Sciences, please contact:

Keith Dooley
Department of Family and Consumer Sciences
wdooley@utm.edu
731-881-7100
utm.edu/fcs

Bachelor of Science in Family and Consumer Sciences (B.S.F.C.S.) - Concentration in Food and Nutrition

The Food and Nutrition concentration is designed to provide a comprehensive education in the food and nutrition sciences, with a supporting backgrounds in business and the physical and biological sciences. The concentration prepares graduates for careers in food science, food technology, child nutrition services (formerly school food services), college and university food management, commercial enterprises, institutional food management, and supervisory functions in various congregate feeding settings.

General Education	38 hours
Family and Consumer Sciences Core Courses	13 hours
Family and Consumer Sciences Component Courses	28 hours
Biological and Physical Systems Component Courses	12 hours
Business Component Courses	18 hours
Professional Development Component Courses	12 hours
Unspecified Elective Courses	2 hours
Minor (if required)	Optional
TOTAL	123 hours

For more information about the concentration in Food and Nutrition, please contact:

Lori Littleton
Department of Family and Consumer Sciences
llittle2@utm.edu
731-881-7107
utm.edu/fcs

DEGREE REQUIREMENTS

University Degree Requirements

120 credit hours are required
Minimum 30 credit hours completed at The University of Tennessee at Martin
36 credits in Upper Division coursework (courses numbered 300-499)
Minimum 60 credits earned at an accredited four-year institution required.
A minimum overall GPA of 2.0 is required.
A minimum institutional GPA of 2.0 is required.
Must meet all General Education Requirements
Must meet all Major Requirements
If a Minor is required, must meet all Minor Requirements
Must meet all Exit Exam Requirements
- General Education Exam
- Major Field Test / Exit Exam
If a student is admitted to the University of Tennessee at Martin with documented entrance deficiencies OR is subject to mandatory placement requirements, then the student must meet those requirements.

COURSEWORK REQUIRED FOR THE DEGREE

General Education Core Curriculum Requirements

Guidance for choosing general education courses: CHEMISTRY SEQUENCE: Students are strongly encouraged to take the CHEM 111 - CHEM 112 sequence to satisfy the Biological and Physical Systems part of the General Education requirements. These courses provide essential prerequisite knowledge for the advanced nutrition courses that are required for the concentration, and failing to take them as the General Education courses may result in additional time needed to complete the program.

Note to students: Some degree programs include required courses for the major that are also options within the University-Wide General Education Requirements. If a student completes a course that simultaneously satisfies both a requirement for the major and a requirement for the University-Wide General Education Requirements, then the student may need to complete additional elective coursework in order to meet the minimum number of credit hours required for the degree.

Concentration in Food and Nutrition (85 credit hours)

Program-Specific Degree Requirements

Minimum grade of C required in all major courses (excluding University-Wide General Education courses)
In order to qualify for a supervised field experience, students must have a minimum overall GPA of 2.5 in the semester immediately prior to enrolling in field experience courses
If a student needs to carry more than 20 hours at one time, special permission of the dean of the college is required
Family and Consumer Sciences majors minoring in another subject may count up to two courses that are common to both the major and the minor
A minor is optional

Course Requirements

Family and Consumer Sciences Core Courses (required for all Family and Consumer Sciences majors):

CFS 100 - Lifespan Human Development Credit(s): 3
FASH 300 - Clothing/Adornment and World Culture Credit(s): 3
FCS 100 - Family and Consumer Sciences Perspectives Credit(s): 1
FCS 400 - Senior Seminar Credit(s): 3
NUTR 100 - Introductory Nutrition Credit(s): 3
(may also satisfy University-Wide General Education requirements)

Concentration in Food and Nutrition

Family and Consumer Sciences Component Courses:

FCS 48- - Supervised Field Experience Credit(s): 3-5
FSCI 200: Food Science Credits: 3
FSCI 313: Food Management Credits: 3
FSMG 312 - Quantity Food Management Credit(s): 3
FSMG 410 - Food Service Systems Credit(s): 3
FSVC 301 - Sanitation Credit(s): 2
MATH 210 - Elementary Statistics and Probability Credit(s): 3
(may also satisfy University-Wide General Education requirements)
NUTR 322 - Advanced Nutrition Credit(s): 3
NUTR 422 - Lifespan Nutrition Credit(s): 3
NUTR 443 - Community Nutrition Credit(s): 3

Biological and Physical Systems Component Courses:

BIOL 140 - Foundations of Biology: Cell and Molecular Credit(s): 4
(may also satisfy University-Wide General Education requirements)
MBIO 251 - General Bacteriology Credit(s): 4
(may also satisfy University-Wide General Education requirements)
ZOOL 201 - Human Anatomy and Physiology Credit(s): 4
(may also satisfy University-Wide General Education requirements)

Business Component Courses:

ACCT 201 - Accounting Information for Decision Making I Credit(s): 3
Either ECON 201: Principles of Macroeconomics OR ECON 202: Principles of Microeconomics Credits: 3 (may also satisfy University-Wide General Education requirement
MGT 300 - Management and Behavior Credit(s): 3
MGT 350 - Human Resource Management Credit(s): 3
MKTG 301 - Principles of Marketing Credit(s): 3
Either MSCC 311: Interpersonal Communication OR MSCC 356: Communication in Professional Environments Credits: 3

Professional Development Component Courses:

Select alternative A or B to develop specialization

A. FCS 460: Orientation to Field Experience Credits: 2
FCS 482: Supervised Field Experience in Child and Family Studies Credits: 5
FCS 492: Supervised Field Experience in Child and Family Studies Credits: 5

B. Restricted Electives: Choose twelve (12) credits from:

EXSC 430: Exercise Physiology Credits: 4
  HHP 330: Introduction to Epidemiology Credits: 3
  HHP 351: Substance Use Prevention Credits: 3
  HLTH 427: Principles of Health Education and Promotion Credits: 3
  HPER 432: Sport and Exercise Psychology Credits: 3
  HPER 435: Nutrition for Health, Fitness, and Sport Credits: 3
  MBIO 401: Immunology Credits: 3
  MBIO 410: Introduction to Food Microbiology Credits: 3
  NUTR 414: Sports Nutrition Credits: 3

Unspecified Elective Courses:

Unspecified Electives (selected to meet student’s own interests and career goals) Credits: 2

A minor is optional.

ADDITIONAL NOTES

The department encourages all students to select the Supervised Field Experience whenever possible in order to gain valuable on-the-job experience prior to graduation.
The concentration can be completed in 120 credit hours if students work with their advisor to select the correct sequence of courses.