Family and Consumer Sciences

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GRADUATE DEGREES OFFERED:

Master of Science: Family and Consumer Sciences
Master of Science: Family and Consumer Sciences with Specialization in Dietetics
Master of Science: For Teacher Licensure in Family and Consumer Sciences

Department of Family and Consumer Sciences
Family and Consumer Sciences Building
Phone: 812-237-3297
Fax: 812-237-3304
E-mail: f-kramer@indstate.edu
Web site: www.indstate.edu/fcs

Department Interim Chairperson: Dr. Yasenka Peterson

GRADUATE FACULTY

Associate Professors

Clauss, Barbara A., Ph.D., Purdue University
Associate Professor of Family and Consumer Sciences
Specialization: Family Studies

Duerr, Lynn, Ph.D., R.D., University of Akron
Associate Professor of Family and Consumer Sciences
Specialization: Food and Nutrition, Dietetics

Ivaturi, Rao, Ph.D., C.N.S., University of Nebraska at Lincoln
Associate Professor of Family and Consumer Sciences
Specialization: Nutrition

Assistant Professors

Behrendt, Linda S., Ph.D., Michigan State University
Assistant Professor of Family and Consumer Sciences

Osborn, Robyn A., Ph.D., Indiana University
Assistant Professor of Family and Consumer Sciences

MAIN OBJECTIVES

The Department of Family and Consumer Sciences points with pride to 90 years of service and outreach to the students, communities, and families of Indiana, the Midwest, the nation, and the world. The departmental graduate programs prepare students for professional careers in a variety of family and consumer science areas. Course work in the department emphasizes critical thinking and problem solving, and teaches students how to influence the psychosocial, physical, and economic well-being of individuals and families in a changing global community. Graduate offerings in the Department of Family and Consumer Sciences are designed to meet the needs of students desiring specialization in an area of family and consumer sciences as preparation for professional careers in college and university teaching, business, health care, service, and design, and to meet the needs of family and consumer sciences teachers desiring additional preparation for teaching.

ADMISSION REQUIREMENTS

The general requirements governing admissions that are established by the College of Graduate and Professional Studies apply minimally to all students working towards the master of science degree in family and consumer sciences.

GENERAL PROGRAM DESCRIPTION

Students seeking the master of science degree in family and consumer sciences may choose at least 18 credit hours in one of the following areas: family and consumer sciences education; child development and family life; food and nutrition; textiles, apparel, or interior design; or the inter-area option comprised of courses from two or more areas of specialization.

The areas of specialization provide emphasis in the program and permit students to focus course work toward a specific career or vocational goal. Students may select a sequence of course work which cuts across areas of specialization and provides a diverse background in the broad discipline of family and consumer sciences.

Thesis and non-thesis options are available in each area. Advising is an important part of family and consumer sciences programs, and graduate students are encouraged to maintain regular contact with their advisors and to work with their advisors prior to registration each semester. Students who do so are more likely to meet their goals and achieve academic success. A student who desires to pursue graduate work in family and consumer sciences should consult the chairperson of the department, who will coordinate the assignment of an advisor. This advisor will guide the student in choosing a curriculum and in selecting courses to meet individual interests and needs.

Student professional organizations include the Preprofessional/Graduate Student section of the Indiana Association of Family and Consumer Sciences and the Alpha Phi Chapter of Phi Upsilon Omicron, a national honor society in family and consumer sciences. Interior design majors may become members of Interior Designers Embrace Amplification composed of student chapters of the American Society of Interior Designers, the International Interior Design Association, and the National Kitchen and Bath Association. The Food and Nutrition Student Organization is open to majors and minors in the food and nutrition area, as well as other students interested in nutrition issues. All organizations are open to graduate students as well as undergraduates.

Members of the Department of Family and Consumer Sciences share their professional expertise with the larger community of Terre Haute by providing consultant and educational services. Graduate faculty are involved with statewide educational grants/projects and research activities. Graduate students often have opportunities to participate in these activities. In keeping with the philosophy of the Department of Family and Consumer Sciences, clinical placements and experiential learning are included as important components of many courses. To help meet needs of nontraditional and part-time students, each summer one week intensive or two-and-a-half week workshops/classes are offered.

Master of Science: Family and Consumer Sciences with Specialization in Dietetics

Students selecting the food and nutrition option and wishing to qualify for registry eligibility may apply for admission to the Coordinated Program in Dietetics. This program is accredited by the Commission on Accreditation/Approval for Dietetics Education of the American Dietetic Association. Included within the food and nutrition courses are 900 clock hours of preprofessional practice experience. All courses with clinical components must be taken at the undergraduate level since experiences are entry level. Upon completion of this graduate option, a student is awarded a master of science degree. The graduate is eligible for membership in the American Dietetic Association and to take the national examination to earn the credential of registered dietitian.

During the spring semester each year, students may apply for admission to the Coordinated Program in Dietetics. The program is limited to 12 students per class. A minimum undergraduate grade point average of 2.7 or minimum grade point average of 3.0 on the last 32 hours of course work is required for entry into the program. Graduate applicants will be interviewed and evaluated along with undergraduates being considered for the program. Complete entrance requirements and applications may be obtained from the director of the program, or are available on the Web site. Students are required to submit a written application, transcripts, two letters of recommendation, and participate in a personal interview. Students who apply to the Coordinated Program but are not admitted may still complete the master of science degree with an emphasis in food and nutrition.

A student entering the program without undergraduate deficiencies should be able to complete the master of science and preprofessional practice in two calendar years. If students do not have the appropriate background they will be required to complete the following undergraduate deficiencies (or their equivalents) in order to meet American Dietetics Association Registration eligibility requirements:

Biology: 241—2 credits, 241L—1 credit, 274—2 credits, 274L—1 credit.
Chemistry: 103—3 credits, 103L—1 credit, 104—3 credits, 104L—1 credit, 330—4 credits.
Food and Nutrition: 221—3 credits, 226—3 credits, 322— 3 credits (C+ or better required in each class.)
Social and Behavioral Sciences: 9 credits.

Other deficiencies may be met by taking the following graduate courses:
FCS 520
FCS 528

Transition to Teaching Program

Students wishing to obtain initial teacher licensure at the graduate level should consult the appropriate section of the Catalog dealing with post-baccalaureate non-degree licensure for secondary teachers (See College of Education, Department of Curriculum, Instruction, and Media Technology).

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