Master of Arts in Family and Consumer Sciences (code FCS_MA01)
Master of Science in Nutritional Science (code FCS_MS01)
American Dietetic Association / Internship
The focus of this program is to promote an understanding of theoretical approaches to the study of the disciplines within the department and the application of theories to enhance the quality of life of individuals, families, and communities. All students will get a strong background in research methods. The advanced candidate selects either a thesis track or directed project track to facilitate a selected career path.
There are four specializations in this program:
Interested students should contact the Department of Family and Consumer Sciences Graduate Coordinator at (562) 985-4484. Online information can be found at http://www.csulb.edu/colleges/chhs/departments/fcs/programs/graduate/MADegree.htm.
Admission
Prospective applicants must comply with University requirements for admission to graduate studies as outlined in this catalog. Students must concurrently submit application to the University Admissions and Records office and the Department. A cohort of students will be admitted each Fall semester.
Admission Requirements to the Department
Admission to the Master of Arts in Family and Consumer Sciences is dependent upon approval by the Graduate Coordinator. The application requirements for prospective graduate students for the Master of Arts degree are:
1. At least a 2.5 grade-point cumulative undergraduate average.
2. A copy of the application submitted to the University Office of Admissions and Records.
3. Official transcripts of your baccalaureate degree. (These are in addition to those transcripts required for general admission to California State University, Long Beach).
4. Three letters of recommendation (preferably from previous instructors).
5. Submission of official copy of Graduate Record Examination (GRE). A minimum score of 4 on the Analytical Writing section of the GRE (taken in the last five years) is required and is an acceptable substitution for passing the Writing Proficiency Exam/Graduate Writing Assessment Requirement (WPE/GWAR) for the Consumer Affairs, Family and Consumer Sciences Education, and Fashion Merchandising areas of specialization. A minimum score of 3.5 on the Analytical Writing section of the GRE is required for the Hospitality Foodservice and Hotel Management area of specialization or the WPE/GWAR must be passed within the first year of the program.
6. Additional materials that provide evidence of academic performance may be requested (at a later date) after review of applicant’s file.
7. Approval by the Graduate Coordinator.
8. DEADLINES FOR RECEIPT OF APPLICATIONS TO THE DEPARTMENT GRADUATE COORDINATOR: MAY 1ST FOR FALL ADMISSIONS.
Prerequisites
1. Students are responsible for meeting all prerequisite requirements prior to enrolling in 500/600 level courses.
2. Students from other disciplines will be required to complete prerequisite courses before enrolling in 500/600 level courses.
3. Prerequisites for all courses carrying graduate credit must have been completed within five years of taking the graduate courses. If the prerequisite is outdated, the prerequisite(s) must be repeated or credit obtained by examination.
4. Students deficient in undergraduate preparation must take courses to remove these deficiencies at the discretion of faculty in the specified subject matter area and the Graduate Coordinator. Courses taken to remove deficiencies may not be included in the graduate program of study.
Retention
Advancement to Candidacy
Requirements for Graduation
1. Completion of a minimum of 34 units of approved upper division and graduate courses with a minimum of 21 units in FCS.
2. Completion of the following:
Complete 9 units of Advisor approved courses in the area of specialization (Consumer Affairs, Family and Consumer Sciences Education, Fashion Merchandising or Hospitality Foodservice and Hotel Management).
3. Completion of an oral presentation of the Thesis or Directed Project report.
This degree offers two emphases: Nutritional Science (Nutrition Therapy/Community Nutrition) and Food Science (admission suspended for 2010-11).
Admission Criteria
Prospective applicants must comply with University requirements for admission to graduate studies as outlined in this catalog. Students must concurrently submit applications to the University Admissions and Records Office and the Department of Family and Consumer Sciences.
Admission to the Master of Science in Nutritional Science is dependent upon approval by the Graduate Coordinator. The requirements for prospective graduate students for the Master of Science degree are:
1. A bachelor’s degree with an undergraduate overall GPA of 3.0 and a GPA of 3.0 on the last 60 undergraduate units attempted.
2. A minimum score of 900 on the Verbal and Quantitative sections and a minimum score of 4 on the Analytical Writing section of the general GRE (taken after October 2002).
3. A passing score on the test of English as a Foreign Language (TOEFL) if the applicant's native language is not English and preparatory education was principally in a language other than English.
4. Submission of the following to the Graduate Coordinator in the Department of Family and Consumer Sciences:
THE POSTMARK DEADLINES FOR RECEIPT OF APPLICATIONS TO THE DEPARTMENT GRADUATE COORDINATOR ARE MAY 1ST FOR FALL ADMISSIONS AND NOVEMBER 1ST FOR SPRING ADMISSIONS.
NOTE: Dietetic internship applicants have been assigned specialized deadlines to apply for the MS Nutritional Science degree. Please refer to the information under the American Dietetic Association (ADA) Accredited Dietetic Internship immediately following the M.S. requirements section.
Prerequisites
1. Students are responsible for meeting all prerequisite requirements prior to enrolling in 500/600 level courses. A program of study will be developed with the emphasis area faculty advisor and approved by the Graduate Coordinator.
2. Prerequisites for all courses carrying graduate credit must have been completed within five years of taking the graduate courses. If any prerequisite is outdated, it may be repeated or credit obtained by written examination.
Advancement to Candidacy
Retention
Requirements
1. Completion of a minimum of 34-36 units depending on concurrent completion of a dietetic internship;
2. An advanced statistics course:
3. At least 18 units of 500/600 level courses in Family and Consumer Sciences:
4. A written Thesis or a Directed Project
5. Oral presentation of the Thesis or Directed Project.
The department offers a combined Master of Science in Nutritional Science and DI supervised practice. This experience fulfills the registration eligibility requirements of the ADA to become a Registered Dietitian. Upon successful completion of the DI, the student will be eligible to write the Registration Examination for Dietitians.
The DI requires 1,093 hours total, with 928 hours of practice divided into four emphases: nutrition therapy, foodservice systems management, community and business/entrepreneurial nutrition. The Seminar in Dietetic Practice constitutes the remaining 165 hours of the DI. The supervised practice is conducted off campus at a variety of excellent facilities. Opportunities exist in acute and long-term health care sites, as well as in teaching, research, community and governmental agencies. Students will receive training in general dietetics with experiences that expose them to various specialty areas.
Admission Requirements
Program Requirements
Upon satisfactory completion of the Supervised Practice in Dietetics: FCS 591A, the Seminar in Dietetic Practice: FCS 591B, and the completion of two of the three core graduate courses, FCS 530A, 531 or 636 or equivalent with a grade of “A” or “B”, the student will be eligible to take the Registered Dietitian (R.D.) exam sponsored by the American Dietetic Association.
The 6 units of required graduate courses, the 2 units of 591B and 6 units of FCS 591A are applicable toward the M.S. degree in Nutritional Science. Completion of the M.S. degree is not a requirement for completion of the Dietetic Internship. Students can view details of this program at www.csulb.edu/~gcfrank .
Career opportunities include: clinical dietitian; consultant; entrepreneur; community nutritionist; foodservice manager in hospitals, schools, universities, airlines, businesses; manager in restaurant, hotel, or lodging industries; researcher in the medical, food or nutrition industry, and government inspector in the food industry.
