Direct Measures

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Direct measurement of department outcomes, program outcomes (Food Science, Dietetics, and Nutrition), and course outcomes achievement is accomplished through the following steps:

1.  FSHN faculty report learner course outcomes in their course syllabi. Worksheets were provided to assist faculty in formulating course outcomes and defining assessment methods.

• FSHN course syllabi
• Worksheet for course outcomes
• Sample of prepared worksheet

2.  FSHN faculty periodically report learning activities (e.g. class exercises/homework assignments, in-class participation/discussion, project and lab performance, written project and lab reports, oral presentations and poster sessions) used to achieve course outcomes and assessment methods (e.g. instructor- and peer-completed rubrics, observation checklists, student/instructor conferences, exams/quizzes, student portfolios, external review panel) used to measure course outcome achievement. For examples, click on the following links.

• Reporting form for course learning activities and assessment methods
• Sample of completed form to report learning activities and assessment methods
• Samples of written assessment instruments
  • Oral Presentations (FSHN 203, 311, 421, 463, 466, 480)
  • Problem Solving
  • Projects (FSHN 421, 463, 466-Educ, 466-Co)
  • Teamwork (FSHN 463)
  • Written Reports (FSHN 110, 203, 311, 421, 463, 466, 480)

3.  FSHN faculty rate how much department outcomes are addressed by their course outcomes using a scale of 0-3 (0=don’t do this at all, 1=touch on this only briefly, 2=spend a moderate about of time on this, 3=this a major focus in the course

• Outcome rating reporting form
• Sample of reported rating summary (curriculum map)

4.  FSHN Outcomes Assessment Committee categorizes learner course outcomes according to department outcome ability areas.

• Sample of course outcomes ability area summary

5.  FSHN Outcomes Assessment Committee identifies those department outcomes that are being addressed adequately in FSHN courses (criterion: a significant number of ratings of 2 or 3 as reported by instructors, documented with appropriate course outcomes on syllabi) and those department outcomes that are not being addressed adequately (criterion: most instructor-reported ratings are 0 or 1 and/or appropriate outcomes are not included on course syllabi). The committee reports its findings and recommendations to improve achievement of department outcomes to faculty at annual faculty retreat and to the FSHN Curriculum Committee.

6.  External Advisory Committee (EAC) annually advises department on achievement of department outcomes.

• 2003 EAC visit

7.  Faculty document achievement of dietetics program outcomes every five years for accreditation by the American Dietetic Association, and review achievement of food science program outcomes every 5-7 years for Institute of Food Technologists approval.

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