Examples of Program Changes

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The following changes in FSHN courses and curricula have been introduced since 2001:

Communication

• Restructuring of key classes taken by all FSHN students
  • FSHN 110 Orientation – portfolio development, instruction and practice in interviewing, written and oral reports
  • FSHN 203 Contemporary Issues in FSHN – increased focus on written and oral communication in presentation and discussion of issues
  • FSHN 480 Professional Seminar in FSHN – self- and peer-evaluation of oral presentations; emphasis on persuasive presentations to specific audiences
• Focus on specific communication methods in specific courses
  • FSHN 311 Food Chemistry – emphasis on teamwork, written research proposal and final report
  • FSHN 340 Introduction to Dietetics – portfolio development
  • FSHN 420 Food Microbiology – brief oral reports on current issues
  • FSHN 421 Food Microbiology Laboratory – emphasis on team interaction, oral presentations and written reports to various audiences
  • FSHN 463 Community Nutrition and FSHN 466 Nutrition Counseling and Education Methods – combined focus on written proposal preparation, execution, and reporting of a community-based project

Critical thinking

Identification of key courses focused on critical thinking

Ethical, environmental, multicultural dimensions

FSHN 342 World Food Issues will be required in all FSHN curricula in the 2005-2007 catalog. This course addresses issues of food quality, nutritional value, safety, and availability from various perspectives, and provides students with the opportunity to explore ethical, environmental, multicultural, and international issues in food science and human nutrition.

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