Bachelor of Science in Family and Consumer Sciences (B.S.F.C.S.) Major in Nutrition and Foods (Dietetics Concentration) | Texas State University

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 25-1192.00

Skills

SpeakingReading ComprehensionActive ListeningInstructingLearning StrategiesCritical ThinkingActive LearningWriting

Knowledge

English LanguageEducation and TrainingCustomer and Personal ServicePsychologyAdministration and Management

Abilities

Written ComprehensionOral ExpressionOral ComprehensionWritten ExpressionSpeech ClarityDeductive ReasoningInductive ReasoningProblem SensitivityNear VisionSpeech Recognition

Tasks

Evaluate and grade students' class work, laboratory work, projects, assignments, and papers.
Prepare course materials, such as syllabi, homework assignments, and handouts.
Prepare and deliver lectures to undergraduate or graduate students on topics such as food science, n

Technology

Computer based training softwareCalendar and scheduling softwareWord processing softwareData base management system softwareInformation retrieval or search software

Tools

Bakeware pansBuilt-in ovensCarousel slide projectorsChef's knivesCommercial dishwashersCompact digital camerasCompact disk CD playersComputer data input scannersComputer laser printersComputer projectorsConference telephonesDeep freezersDesktop computersDigital calculatorsDigital video cameras

Work Values

AchievementRelationshipsIndependenceWorking ConditionsRecognitionSupport

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium25-1192.00	Family and Consumer Sciences Teachers, Postsecondary	title_inference	—	—	—

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: proficient (Level 3)(based on Bachelor's Degree)

Graduate and undergraduate lectures on specialized FCS topics such as dietetics, consumer behavior, and early childhood education — design and deliver autonomously with scholarly depth and pedagogical rigor.
Comprehensive curricula for FCS degree programs — plan, evaluate, and revise independently by integrating discipline-specific accreditation standards and current research.
Complex student performance challenges — diagnose and address through adaptive instructional strategies and individualized feedback in graduate and undergraduate courses.
Non-routine assessment scenarios, including academic integrity disputes and grade appeals — resolve through independent judgment aligned with institutional policy.
Cross-disciplinary research literature in psychology, sociology, nutrition, and consumer sciences — synthesize and incorporate into course content to reflect the full scope of FCS scholarship.
Faculty colleagues and departmental administrators — collaborate with proactively to coordinate instructional consistency across multi-section FCS courses.
Graduate students completing theses or capstone projects — supervise and evaluate with expert-level disciplinary feedback in Family and Consumer Sciences.
Instructional technology tools including computer-based training software and information retrieval systems — integrate strategically to enhance learning outcomes in postsecondary FCS environments.
Program-level student learning outcomes — assess systematically using data aggregated across semesters to inform evidence-based curriculum improvements.
Professional associations and conference presentations — participate in actively as a subject-matter contributor, representing the institution's FCS program in scholarly venues.

Course Pathway

26 courses in this program

Program Requirements

Courses required to complete this program

NUTR 4167Food Systems-Production & Management Laboratory

1 cr

NUTR 4366Nutrition Intervention and Policy

3 cr

NUTR 4365Nutrition in the Life Span

3 cr

NUTR 4301Career Exploration in Nutrition and Foods

3 cr

US 1100University Seminar

1 cr

CHEM 1341General Chemistry I

3 cr

BIO 1330Functional Biology

3 cr

CHEM 1141General Chemistry Laboratory I

1 cr

BIO 1130Functional Biology Laboratory

1 cr

NUTR 1362Food Systems

3 cr

MATH 1315College Algebra

3 cr

NUTR 1162Food Systems Laboratory

1 cr

CHEM 1342General Chemistry II

3 cr

NUTR 2361Nutritional Assessment

3 cr

CHEM 1142General Chemistry Laboratory II

1 cr

NUTR 2362Food Science

3 cr

NUTR 2360Nutrition Science

3 cr

NUTR 2162Food Science Laboratory

1 cr

PSY 1300Introduction to Psychology

3 cr

SOCI 1310Introduction to Sociology

3 cr

BIO 2430Human Physiology and Anatomy

4 cr

NUTR 3363Nutrition for Wellness and Fitness

3 cr

NUTR 3303Research Methods in Nutrition Science

3 cr

NUTR 4362Nutrition and Genetics

3 cr

NUTR 4367Food Systems-Production & Management

3 cr

NUTR 4363Nutrition Counseling and Education

3 cr

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.