Learning Outcomes

learning-outcomes

The department faculty has agreed on a list of 11 General Department Outcomes that all graduates from the various curricula in FSHN should be able to accomplish successfully.  These 11 outcomes are organized into four ability areas. Additionally, the faculty has compiled a list of major-specific outcomes that relate to the technical content of the respective majors.  These outcomes have been adapted from the list of skills or competencies published by the relevant professional organizations for our majors: the Academy of Nutrition and Dietetics (Academy) and Institute of Food Technologists (IFT).

General department outcomes

Communication

  • C. 1. Communicate effectively with others in one-on-one, small-group, and large-group situations.
  • C. 2. Prepare and deliver effective presentations (orally and in writing) of technical information to food science and nutrition professionals.
  • C. 3. Prepare and deliver effective presentations (orally and in writing) of technical information to the general public.

Critical thinking and problem solving

  • P. 1. Successfully solve multidisciplinary problems as part of a team.
  • P. 2. Successfully solve complex problems on your own.
  • P. 3. Locate and accurately interpret current research literature.
  • P. 4. Summarize and accurately interpret data generated by yourself or others.
  • 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.

Social concerns and ethics

  • S. 1. Conscientiously apply your profession’s code of ethics in your work.
  • S. 2. Discuss the social, multicultural, and environmental dimensions of issues facing professionals in your field.

Major-specific outcomes

Culinary Science

  1. Explain the chemistry underlying the properties of various food components.
  2. Discuss the major chemical reactions that occur during food preparation and storage.
  3. Apply food science knowledge to describe functions of ingredients in food.
  4. Modify recipe/formulation for specific purposes, such as nutrient enhancement, quality improvement, and ingredient substitution.
  5. Describe techniques that can be used to monitor quality of raw ingredients and final products.
  6. Discuss basic principles of common food preservation methods.
  7. Interpret statistical data as used in food science applications.
  8. Use appropriate computer software to perform required tasks or solve problems in food science.
  9. Conduct appropriate sensory evaluation tests to answer specific questions regarding food attributes or consumer preferences.
  10. Locate and interpret government regulations regarding the manufacture and sale of food products.
  11. Identify and explain nutrients in foods and the specific functions in maintaining health.
  12. Demonstrate proficiency when using culinary techniques, culinary equipment and knives during food preparation.
  13. Summarize and critically discuss current topics of importance in culinary & food science.
  14. Apply marketing and advertising principles to describe consumer behavior in food selection.
  15. Apply principles from the various facets of culinary science and related disciplines to solve practical, real- world problems.
  16. Demonstrate leadership, entrepreneurial characteristics, and professional behaviors.
  17. Identify specific culinary trends including the cultural and regional cuisines.
  18. Apply culinary terminology knowledge to descried food products.
  19. Utilize standard weights and measures to demonstrate scaling/ measurement techniques.
  20. Apply principles of menu planning and food presentation.
  21. Discuss basic principles and practices of cleaning and sanitation in food preparation operations.
  22. Discuss the important pathogens and spoilage microorganisms in foods.
  23. Explain the effects of common food preparation methods and food storage conditions on survival and growth of microbial contaminants. Obtain food protection manager certification (e.g. ServSafe®).

 

Diet and Exercise

  1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
  2. Use current information technologies to locate and apply evidence-based guidelines and protocols.
  3. Demonstrate effective and professional oral and written communication and documentation.
  4. Demonstrate counseling techniques to facilitate behavior change.
  5. Apply professional guidelines to a practice scenario.
  6. Identify and describe the roles of others with whom the registered dietitian collaborates in the delivery of food and nutrition services.
  7. Use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions.
  8. Develop interventions to affect change and enhance wellness in diverse individuals and groups.
  9. Develop an educational session or program/educational strategy for a target population.
  10. Apply management theories to the development of programs or services.
  11. Evaluate a budget and interpret financial data.
  12. Apply the principles of human resource management to different situations.
  13. Apply safety principles related to food, personnel and consumers.
  14. Analyze data for assessment and evaluate data to use in decision-making.
  15. Explain the impact of a public policy position on dietetics practice.
  16. Explain the impact of health care policy and different health care delivery systems on food and nutrition services.
  17. Explain coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers.
  18. Find, evaluate, and accurately interpret research literature.
  19. Design, conduct, and interpret research or pilot project.
  20. Submit a paper for publication in a peer-reviewed journal or professional/technical audience.

Dietetics

  1. Use current information technologies to locate and apply evidence-based guidelines and protocols.
  2. Demonstrate effective and professional oral and written communication and documentation.
  3. Demonstrate counseling techniques to facilitate behavior change.
  4. Apply professional guidelines to a practice scenario.
  5. Identify and describe the roles of others with whom the registered dietitian collaborates in the delivery of food and nutrition services.
  6. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
  7. Use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions.
  8. Develop interventions to affect change and enhance wellness in diverse individuals and groups.
  9. Develop an educational session or program/educational strategy for a target population.
  10. Apply management theories to the development of programs or services.
  11. Evaluate a budget and interpret financial data.
  12. Apply the principles of human resource management to different situations.
  13. Apply safety principles related to food, personnel and consumers.
  14. Analyze data for assessment and evaluate data to use in decision-making.
  15. Explain the impact of a public policy position on dietetics practice.
  16. Explain the impact of health care policy and different health care delivery systems on food and nutrition services.
  17. Explain coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers.

Food Science

Food Science and Technology and Food Science and Industry

  1. Explain the chemistry underlying the properties of various food components.
  2. Discuss the major chemical reactions that occur during food processing and storage.
  3. Select appropriate techniques to solve specific problems in food analysis.
  4. Correctly use appropriate laboratory techniques in food chemistry and food analysis.
  5. Discuss the important pathogens and spoilage microorganisms in foods, the most likely sources of these organisms, and the conditions under which they grow.
  6. Explain the effects of common food processing systems and food storage conditions on survival and growth of microbial contaminants.
  7. Discuss the response of microorganisms to environmental stress factors, and the principles of sanitation practices to control microorganisms.
  8. Discuss the role of beneficial microorganisms in foods and their use in fermentation processes.
  9. Correctly use appropriate laboratory techniques to enumerate, isolate, and identify microorganisms in foods.
  10. Explain spoilage and deterioration mechanisms in foods.
  11. Discuss the basic principles of food preservation methods, including high and low temperature, drying and water activity control, high pressure, extrusion, fermentation, and aseptic processing.
  12. Identify and describe the appropriate unit operations required to produce different types of food products.
  13. Perform mass and energy balances for a given food process.
  14. Discuss the properties and uses of various packaging materials.
  15. Discuss basic principles and practices of cleaning and sanitation in food processing operations, as well as requirements for water utilization and waste management.
  16. Interpret statistical data as used in food science applications.
  17. Use appropriate computer software to perform required tasks or solve problems in food science.
  18. Conduct appropriate sensory evaluation tests to answer specific questions regarding food attributes or consumer preferences.
  19. Describe techniques that can be used to monitor quality of raw ingredients and final products.
  20. Locate and interpret government regulations regarding the manufacture and sale of food products.
  21. Summarize and critically discuss current topics of importance in food science.
  22. Explain functions of specific nutrients in maintaining health.
  23. Identify what foods are good sources for what nutrients.
  24. Apply principles from the various facets of food science and related disciplines to solve practical, real-world problems.

Consumer Food Science

  1. Explain the chemistry underlying the properties of various food components.
  2. Discuss the major chemical reactions that occur during food preparation and storage.
  3. Apply food science knowledge to describe functions of ingredients in food.
  4. Demonstrate basic food preparation skills.
  5. Modify recipe/formulation for specific purposes, such as nutrient enhancement, quality improvement, and ingredient substitution.
  6. Discuss the important pathogens and spoilage microorganisms in foods.
  7. Explain the effects of common food preparation methods and food storage conditions on survival and growth of microbial contaminants.
  8. Discuss the principles of sanitation practices to control microorganisms.
  9. Explain spoilage and deterioration mechanisms in foods.
  10. Describe techniques that can be used to monitor quality of raw ingredients and final products.
  11. Discuss basic principles and practices of cleaning and sanitation in food preparation operations.
  12. Discuss basic principles of common food preservation methods.
  13. Interpret statistical data as used in food science applications.
  14. Use appropriate computer software to perform required tasks or solve problems in food science.
  15. Conduct appropriate sensory evaluation tests to answer specific questions regarding food attributes or consumer preferences.
  16. Locate and interpret government regulations regarding the manufacture and sale of food products.
  17. Summarize and critically discuss current topics of importance in food science.
  18. Explain functions of specific nutrients in maintaining health.
  19. Identify what foods are good sources for what nutrients.
  20. Apply marketing and advertising principles to describe consumer behavior in food selection.
  21. Apply principles from the various facets of food science and related disciplines to solve practical, real-world problems.

Nutritional Science

Nutritional Science: Pre-health professional and research option

  1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
  2. Use current information technologies to locate and apply evidence-based guidelines and protocols.
  3. Demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public.
  4. Apply knowledge of biochemistry and physiology to human nutrient metabolism.
  5. Explain rationale for nutrient intake recommendations across the lifespan.
  6. Design and critique evidence-based nutrition interventions for the prevention and control of chronic diseases.
  7. Develop a research proposal, conduct research, interpret and report research results.

Nutritional Science: Nutrition and wellness option

  1. Apply knowledge of the role of nutrition and healthy eating for disease prevention and wellness.
  2. Explain how public policies are formed and implemented.
  3. Explain the structure and components of food systems and analyze the relationships between nutritional health and food selection.
  4. Explain the influence of public policy on consumer behavior related to food choice.
  5. Develop effective nutrition messages to promote health and wellness.
  6. Demonstrate effective program planning and evaluation.