Iowa State University
College of Human Sciences and College of Agriculture College of Human Sciences College of Agriculture


Department of Food Science and Human Nutrition

Undergraduate Outcomes in FSHN Courses

Learner Outcomes Home > Faculty Contributions > Curriculum Map

  FSHN Course Numbers 101 110 111 167 167 167 XW 203 203 214 214 261 265 272 311 340 342 351 360 361 362 403 405 406 407 410 411 412 419 420 421 461 463 464 466 471 472 472 480 480 489
  Scale - 0= dont' do this at all, 1= touch on this only briefly (once or twice), 2=spend a moderate amount of time on this, 3= this is a major focus on the course
  Majors (D, FT, FI, FC, N)   D
FT
FI
FC
N
    D
FT
FI
FC
    D
FT
FI
FC
N
  D
FC
N
D
FC
N
    FT
FI
FC
N
D   FT
FI
D
N
D D
N
D
FT
FI
FC
FT
FI
FC
FT
FI
FC
  FT
FI
D
FC
FT
FI
FC
  FT
FI
FC
FT
FI
D D
N
D D
N
FT
FI
  FT
FI
  D
FT
FI
FC
N
 
1. Increase technical competence in field of study 2 0 3 2 3 3 2   3 3 2 3   3 0   3 2   1   3 3   3 3 3 3 3 3 3 2 3 3   1 3 3 1 2
2. Communicate effectively with others                                                                                
  a. one-on-one 1 2 1 2 0 2 1 1   3 1 0 2   2 1 2 1 2 0 3 2 1   2 1 2 1 2 1 2 2 2 3 0 1 0   3 2
  b. in small groups 2 2 2 2 2 1 2 3 1 2 1 1 3 2 2 3 1 1 1 0 2 2 2   2 3 3 2 0 3 1 3 1 3 0 3 2   2 1
  c. in large groups 1 0 2 0 0 0 2 0   3 2 0 1   0 1   2 1 1 1 2     3 1 1 2 0 2 1 1 1 0 2 1 0 3 3 3
3. Solve problems as a team 2 0 2 2 2 0 0 0   1 1 0 2 2 2 1 1 2 1 0 3 3     2 3 3 3 0 3 2 2 2 2 0 2 2   1 0
4. Solve problems as an individual 2 2 2 0 3 3 2 0   2 3 0 2 1 0 1 3 2 2 3 2 3 2   3 1 2 1 2 3 2 1 2 2 3 2 0   2 3
5. Find (if necessary) and accurately interpret:                                                                                
  a. research literature 1 0 0 2 3 0 2 2   1 3 2 1 3 0 0 1 3 2 3 1 1 0   3 3 1 3 1 2 2 3 2 2 1 1 0 3 3 3
  b.professional practice data 1 0 0 2 2 2 2 0   0 0 2 1 0 0 0 1 0 0 1 3 3 0   2 1 2 2 2 0 3 0 3 3 1 1 0 0 0 1
  c. class data 1 0 0 2 3 0 0 0   1 0 1 3 3 1 0 0 0 2 0 2 3 3   3 3 2 0 0 3 0 0 0 2 0 3 3 0 0 0
6. Evaluate information in the media/popular press 2 0 1 2 3 2 1 2   1 2 3 0 0 0 1 0 1 0 0 3 1     1 1 2 2 2 0 1 2 1 2 2 1 0   1 3
7. Prepare and deliver technical information to the public:                                                                                
  a. orally 1 0 0 0 0 0 0 2 2 0 2 3 1   0 3 0 0 0 0 1 0     0 1 1 0 0 0 0 1 1 3 0 0 0   0 1
  b. in writing 1 0 0 0 0 0 0 0   0 0 2 3   0 3 0 0 0 0 1 0     0 3 0 0 2 1 0 1 1 3 0 0 0   0 1
8. Prepare and deliver technical information to professionals:                                                                                
  a. orally 1 0 2 0 0 0 2 0   2 2 0 1 2 0 0 0 0 1 1 2 2 1   2 0 3 3 0 3 2 1 2 3 0 0 0 3 3 1
  b. in writing 1 0 2 0 0 2 2 2   1 3 0 1 2 0 0 0 3 1 2 3 2 1   3 3 3 3 2 3 2 3 2 3 1 3 1 3 3 3
9. Discuss applications of the profession’s code of ethics 2 0 0 1 0 0 2 2   0 0 1 0 0 2 0 0 0 0 0 1 2 2   1 2 2 2 0 0 1 1 1 2 2 1 0   0 2
10. Discuss social and multicultural dimensions of issues 2 0 1 2 3 2 1 0   1 1 0 0 0 0 3 0 1 1 0 2 1     1 1 2 2 0 0 1 3 1 2 1 0 0   0 3
11. Discuss environmental dimensions of issues 2 0 0 1   2 0 0   0 0 0 2 0 0 3 1 0 0 0 1 2     1 0 0 2 0 0 0 1 0 0 1 1 0   0 1

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Food Science and Human Nutrition