Department of Food Science and Human Nutrition

Departmental Outcomes Assessment by Majors and Courses

FSHN Outcomes Links

Learner Outcomes Home > Artifacts and Evaluation Strategies

This chart documents where (in what courses) and how achievement of FSHN Department outcomes is assessed.

•Description of learning activity, assignment
•Evaluation strategies/rubrics/instruments used to evaluate outcome achievement
•Sample(s) of student work--artifact and completed evaluation(s)

Department Outcomes FSHN graduates will be able to:	Courses required for FSHN majors used to meet department outcomes.
Communication (C)	Dietetics	Nutritional Science	Food Science and Technology & Food Science and Industry	Consumer Food Science
C. 1. Communicate effectively with others in one-on-one, small-group, and large-group situations.	FSHN 110 •Assignment -professional interview •Evaluation -self-reflection -instructor •Samples -student paper -self reflection -instructor eval	FSHN 110 (Same)	FSHN 110 (Same)	FSHN 110 (Same)
	FSHN 214 •Assignment -food product presentation •Evaluation -self-reflection -instructor •Samples -student video -self reflection -instructor eval	FSHN 214 (opt w/311) (Same)		FSHN 214 (Same)
	FSHN 466 •Assignment -counseling project •Evaluation -self-reflection -instructor •Samples -student co. report -self- reflection -instructor eval	FSHN 466 (opt w/463) (Same)
			FSHN 472 •Oral presentation •Evaluation -Instructor •Samples -Student video -Instructor eval	FSHN 472 (Same)
	Dietetics	Nutritional Science	Food Science and Technology & Food Science and Industry	Consumer Food Science
C. 2. Prepare and deliver effective presentations (orally and in writing) of technical information to food science and nutrition professionals.			FSHN 272 •Lab book •Instructor evaluation	FSHN 272 (same)
	FSHN 360 •Original research papers	FSHN 360 (same)
	FSHN 361 •Written assignment •Oral presentation
			FSHN 421
	FSHN 463 •Proposal Project written & oral reports •Instructor evaluation of both -Peer evaluation of oral	FSHN 463 (opt w/466) (same)
	FSHN 480 •Oral (video tape) & written research reports •Self-evaluation -Peer evaluation •Instructor evaluation	FSHN 480 (same)	FSHN 480 (same)	FSHN 480 (same)
	Dietetics	Nutritional Science	Food Science and Technology & Food Science and Industry	Consumer Food Science
C. 3. Prepare and deliver effective presentations (orally and in writing) of technical information to the general public.	FSHN 480 •Oral (video tape) & written research reports •Self-evaluation -Peer evaluation •Instructor evaluation	FSHN 480 (same)	FSHN 480 (same)	FSHN 480 (same)

Critical Thinking and Problem Solving (P)	Dietetics	Nutritional Science	Food Science and Technology & Food Science and Industry	Consumer Food Science
P. 1. Successfully solve multidisciplinary problems as part of a team.			FSHN 311 •Team lab research project	FSHN 311 (same)
	FSHN 403 •Group assignments	FSHN 403-opt. (same)	FSHN 403 (same)	FSHN 403 (same)
			FSHN 405 •Industry case problems written & oral reports •Self evaluation • Instructor evaluation - TA evaluation -Peer evaluation	FSHN 405 (same)
	FSHN 411 •Team research project			FSHN 411 (same)
			FSHN 412 •Product development project	FSHN 412 (same)
		FSHN 419-opt. •Toxic doses calculation activities •Food safety debate presentation
			FSHN 421
	FSHN 461 & FSHN 464 •Case study presentation visuals •Instructor evaluation -Peer evaluation	FSHN 461 & FSHN 464-opt. (same)
	Dietetics	Nutritional Science	Food Science and Technology & Food Science and Industry	Consumer Food Science
P. 2. Successfully solve complex problems on your own.	FSHN 167 •Diet & Activity Self-Assessment •Instructor evaluation		FSHN 167 (same)	FSHN 167 (same)
	FSHN 261 •Homework/ exam nutrition prob •Instructor evaluation	FSHN 261 (same)		FSHN 261 (same)
			FSHN 351 •Homework & exams •Instructor evaluation
			FSHN 410 •Ind. food analysis project
			FSHN 420 •Food-borne disease case study report •Instructor evaluation	FSHN 420 (same)
			FSHN 421
	FSHN 461 & FSHN 464 •Written individual diet assignment •Instructor evaluation	FSHN 461 & FSHN 464-opt. (same)
			FSHN 471 •Exam problem questions •Instructor evaluation
	Dietetics	Nutritional Science	Food Science and Technology & Food Science and Industry	Consumer Food Science
P. 3. Locate and accurately interpret current research literature.	FSHN 261 •Research paper •Instructor evaluation	FSHN 261 (same)		FSHN 261 (same)
	FSHN 360 •Original research papers	FSHN 360 (same)
	FSHN 362 • Scientific research topic search	FSHN 362 (same)
			FSHN 410 •Ind. Food Analysis Project
	FSHN 480 •Oral (video tape) & written research reports •Self-evaluation -Peer evaluation •Instructor evaluation	FSHN 480 (same)	FSHN 480 (same)	FSHN 480 (same)
	Dietetics	Nutritional Science	Food Science and Technology & Food Science and Industry	Consumer Food Science
P. 4. Summarize and accurately interpret data generated by yourself or others.		FSHN 311 (opt w/214) •Weekly lab exp. data analysis •Team research projec	FSHN 311 (same)	FSHN 311 (same)
			FSHN 406 •Team project written report •Instructor evaluation	FSHN 406 (same)
	FSHN 411 •Research proposal & paper			FSHN 411 (same)
			FSHN 421
			FSHN 472 •Lab reports •Instructor evaluation
	Dietetics	Nutritional Science	Food Science and Technology & Food Science and Industry	Consumer Food Science
P. 5. Critically evaluate information on food science and nutrition issues appearing in the popular press. This includes distinguishing facts from claims, detecting bias, identifying sources of conflict, and evaluating assumptions.	FSHN 203 •Current topics evaluation oral and written reports	FSHN 203 (same)	FSHN 203 (same)	FSHN 203 (same)
			FSHN 420 •Popular news article oral report	FSHN 420 (same)

Social Concerns and Ethics (S)	Dietetics	Nutritional Science	Food Science and Technology & Food Science and Industry	Consumer Food Science
S. 1. Conscientiously apply your profession's code of ethics in your work.	FSHN 203 •Prof ethics evaluation oral and written reports	FSHN 203 (same)	FSHN 203 (same)	FSHN 203 (same)
	FSHN 340 • ADA Ethics Code written assignment
S. 2. Discuss the social, multicultural, and environmental dimensions of issues facing professionals in your field.	FSHN 342 •Bihari Farmer Assignment	FSHN 342 (same)	FSHN 342 (same)	FSHN 342 (same)

Technical Skills (T)	Dietetics	Food Science and Technology & Food Science and Industry	Food Science and Technology & Food Science and Industry	Consumer Food Science
T. 1. Demonstrate a high level of technical competence in your field of study, so that you can perform successfully in a graduate program, supervised practice program, or entry-level professional position.

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Food Science and Human Nutrition