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NuFS_Program_Outcomes.pdf

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List of Program Learning Outcomes (PLOs) BS: Dietetics Concentration 1. Demonstrate basic food preparation skills 2. Practice professional ethnics at all times 3. Minimum of 6 case studies and two lab reports will be completed by students in at least five different courses 4. Demonstrate appropriate laboratory skills and an understanding of scientific research methodology 5. Participate in community/professional organizations a part of at least three courses 6. Describe nutritional needs in heal
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   Page 1   List of Program Learning Outcomes (PLOs)   BS: Dietetics Concentration 1.   Demonstrate basic food preparation skills 2.   Practice professional ethnics at all times 3.   Minimum of 6 case studies and two lab reports will be completed by students in at least five different courses 4.   Demonstrate appropriate laboratory skills and an understanding of scientific research methodology 5.   Participate in community/professional organizations a part of at least three courses 6.   Describe nutritional needs in health and disease throughout the life cycle 7.   Assess health status and plan diets for groups and individuals in health and disease 8.   Incorporate computer literacy in professional activities 9.   Apply the principles of food production, delivery and service, procurement, finance, and human resource management 10.   Exhibit qualities of leadership, as well as skills in collaboration and negotiation, as a team member 11.   Apply basic organization and management skills 12.   Apply knowledge of government and business to explain public policy, promote good nutrition and to advocate for consumers on nutrition issues 13.   Demonstrate knowledge of the scientific basis of nutrition, food science, and foodservice for entry level professionals 14.   Practice with regard for environmental issues related to food 15.   Communicate and educate effectively, to different ethnic groups and/or individuals, through writing, counseling, consulting and oral presentations BS: Food Science and Technology Concentration 1.   Demonstrate appropriate laboratory skills and an understanding of scientific research methodology 2.   Communicate and educate effectively, to groups and/or individuals, through writing, consulting and oral presentations 3.   Demonstrate the ability to use various quality assurance/control tools and models to monitor food product/process quality through problem solving and critical thinking skills through the design of a comprehensive written food processing project. 4.   Demonstrate knowledge of food engineering principles and the ability to apply them to solving food processing system problems through numerous problem solving exercises and an independent comprehensive written and oral culminating food process engineering  project. 5.   Demonstrate skills in applying basic laboratory techniques and critical thinking skills in the planning, collection and analysis/interpretation and communication of chemical analysis data through laboratory group activities. BS: Packaging Concentration   Page 2   1.   A ssess a package’s functional properties  2.   Demonstrate knowledge of package material properties to meet particular physical needs. 3.   Describe a package production system in order to present design and develop cost comparisons between various package configurations. 4.   Assess a distribution channel to identify particular stresses incurred. 5.   Design a package system (primary, secondary and tertiary) to contain, protect and transport products from manufacturer to consumer. 6.   Develop reproducible test methodologies for evaluating particular properties in a  package/material. 7.   Organize and assemble presentations describing package systems, operations, designs, and cost comparisons. MS: Nutrition Science 1.   Successfully demonstrate competency through coursework 2.   Generate a research proposal including comprehensive literature review 3.   Complete data collection on proposed research 4.   Analyze data collected using appropriate methodology 5.   Synthesize data in a journal formatted project/thesis 6.   Successfully defend project/thesis 7.   Present research findings in a professional format   Page 3   2.   Map of PLOs to University Learning Goals (ULGs)   The BS in Nutritional Science (Dietetics Concentration and all Emphases) 3a.1. PLOs for the Dietetics Concentration and all Emphases 1.   Demonstrate basic food preparation skills [and food sanitation practices]. 2.   Practice professional ethics at all times. 3.   Complete a minimum of 6 case studies and 2 lab reports in at least 5 different courses. 4.   Demonstrate appropriate laboratory skills and an understanding of scientific research methodology. 5.   Participate in community/professional organizations during at least three courses. 6.   Describe nutritional needs in health and disease throughout the life cycle. 7.   Assess health status of individuals and groups, and plan diets that reduce risk and treat disease. 2  8.   Incorporate computer literacy in professional activities. 9.   Apply the principles of food production, delivery and service, procurement, finance, and human resource management. 3  10.   Exhibit qualities of leadership, as well as skills in collaboration and negotiation as a team member. 11.   Apply basic organization and management skills. 12.   Apply knowledge of government and business to explain public policy, promote optimal nutrition and to advocate for consumers on nutrition issues. 13.   Demonstrate knowledge of the scientific basis of nutrition, food science, and foodservice for entry-level professionals. 4  14.   Practice with regard for environmental issues related to food. 15.   Communicate and educate effectively, to different ethnic groups and/or individuals, through writing, counseling, consulting and oral presentations. 5,6  Concentration in Dietetics and all Emphases: all ULGs are addressed by the Program Outcomes 1  For the Environmental Food and Health Specialist Emphasis 2  For the Sports Nutrition Emphasis 3  For the Food Management Emphasis 4  For the Food Science and Technology Concentration, and the Nutrition Science, Nutrition Education and Food Management Emphases 5  For the Nutrition Education Emphasis 6  For the Food Science and Technology Concentration   Page 4   Map of PLOs to ULGs (Dietetics Concentration and all Emphases) PLO #/ULG SpecializedKnowledgeBroadIntegrative Knowledge Intellectual SkillsAppliedKnowledgeSocial & Global Responsibilities  1.   Demonstrate basic food preparation skills X 2.   Practice professional ethnics at all times X X X X 3.   Complete a minimum of 6 case studies and 2 lab reports in at least 5 different courses X X X 4.   Demonstrate appropriate laboratory skills and an understanding of scientific research methodology X X X X 5.   Participate in community/professional organizations during at least 3 courses X X 6.   Describe nutritional needs in health and disease throughout the life cycle X X 7.   Assess health status of individuals and groups, and plan diets that reduce risk and treat disease X X X 8.   Incorporate computer literacy in professional activities X X 9.   Apply the principles of food production, delivery and service, procurement, finance, and human resource management X X X 10.   Exhibit qualities of leadership, as well as skills in collaboration and negotiation, as a team member X X X 11.   Apply basic organization and management skills X X 12.   Apply knowledge of government and business to explain  public policy, promote optimal nutrition and to advocate for consumers on nutrition issues X X X X 13.   Demonstrate knowledge of the scientific basis of nutrition, food science, and foodservice for entry-level  professionals X X X X 14.   Practice with regard for environmental issues related to food X X X 15.   Communicate and educate effectively, to different ethnic groups and/or individuals, through writing, counseling, consulting and oral presentations X X X X

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