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SJSUAnnualProgramAssessmentFormAcademicYear2016-2017
Department:Nutrition,FoodScience,andPackaging
Program:NutritionalScience
College:AppliedSciencesandArts
ProgramWebsite:http://www.sjsu.edu/nufspkg/
LinktoProgramLearningOutcomes(PLOs)onprogramwebsite:http://www.sjsu.edu/nufspkg/plo/
ProgramAccreditation:AccreditationCouncilforEducationinNutritionandDietetics(ACEND)ofAcademyofNutritionandDietetics(AND)
ContactPersonandEmail:LucyMcProud,[email protected]
DateofReport:March1,2017
AssessmentReportContents Page(s):
PartA:TheBigPicture1. ListingofProgramLearningOutcomes(PLOs)2. MapofPLOstoUniversityLearningGoal(ULGs)3. Alignment–MatrixofPLOstoCourses4. Planning–AssessmentSchedule5. StudentExperience
2–34–78–910–1112
PartB:WhatWeDidThisYear6. AssessmentDataandResults7. Analysis8. ProposedChangesandGoals
1314–1617–18
PartC:KeepingTrackoftheChanges(“ClosingtheLoop”)NarrativeregardingprogramchangesandgoalsTableofProposedChangesandGoals–StatusUpdate
1920
Appendices:A. ActualAssessmentDataB. AssessmentInstruments(RubricsandOtherEvaluation/GradingCriteria)
21–2728–37
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PartA:TheBigPicture1. ListofProgramLearningOutcomes(PLOs)
B.S.inNutritionalScienceNote:StartingFall2015,theDepartmentofNutrition,FoodScience,andPackagingnolongerofferstheFoodScienceandTechnologyConcentrationfortheB.S.inNutritionalSciencedegree.Inacademicyear2015-16,thedepartmenthadonlysevenremainingstudentsthatneededtocompletethisConcentrationforMay2016graduation.Thedepartmentworkedwiththesestudentstoensurethattheappropriatecourseswereofferedfortimelycompletionofdegree.ThePLOsfortheFoodScienceandTechnologyConcentrationwerenotincludedinthereport.PLOsfortheDieteticsConcentrationandallSpecializations1. Demonstratebasicfoodpreparationskills[andfoodsanitationpractices1,3]2. Practiceprofessionalethicsatalltimes3. Completeaminimumof6casestudiesand2labreportsinatleast5differentcourses4. Demonstrateappropriatelaboratoryskillsandanunderstandingofscientificresearchmethodology5. Participateincommunity/professionalorganizationsduringatleastthreecourses6. Describenutritionalneedsinhealthanddiseasethroughoutthelifecycle7. Assesshealthstatusofindividualsandgroups,andplandietsthatreduceriskandtreatdisease.28. Incorporatecomputerliteracyinprofessionalactivities9. Applytheprinciplesoffoodproduction,deliveryandservice,procurement,finance,andhuman
resourcemanagement310. Exhibitqualitiesofleadership,aswellasskillsincollaborationandnegotiationasateammember11. Applybasicorganizationandmanagementskills12. Applyknowledgeofgovernmentandbusinesstoexplainpublicpolicy,promoteoptimalnutritionand
toadvocateforconsumersonnutritionissues13. Demonstrateknowledgeofthescientificbasisofnutrition,foodscience,andfoodserviceforentry-level
professionals414. Practicewithregardforenvironmentalissuesrelatedtofood15. Communicateandeducateeffectively,todifferentethnicgroupsand/orindividuals,through
writing,counseling,consultingandoralpresentations51FortheEnvironmentalFoodandHealthSpecialistSpecialization2FortheSportsNutritionSpecialization3FortheFoodManagementSpecialization4FortheNutritionScience,NutritionEducationandFoodManagementSpecializations5FortheNutritionEducationSpecialization
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PLOsforPackagingConcentration1. Assessapackage’sfunctionalproperties2. Demonstrateknowledgeofpackagematerialpropertiestomeetparticularphysicalneeds3. Describeapackageproductionsysteminordertopresentdesignanddevelopcostcomparisons
betweenvariouspackageconfigurations4. Assessadistributionchanneltoidentifyparticularstressesincurred5. Designapackagesystem(primary,secondaryandtertiary)tocontain,protectandtransport
productsfrommanufacturertoconsumer6. Developreproducibletestmethodologiesforevaluatingparticularpropertiesina
package/material7. Organizeandassemblepresentationsdescribingpackagesystems,operations,designs,andcost
comparisonsPLOsforM.S.inNutritionalScience1. Successfullydemonstratecompetencythroughcoursework2. Generatearesearchproposalincludingcomprehensiveliteraturereview3. Completedatacollectiononproposedresearch4. Analyzedatacollectedusingappropriatemethodology5. Synthesizedatainajournalformattedproject/thesis6. Successfullydefendproject/thesis7. Presentresearchfindingsinaprofessionalformat
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2. MapofPLOstoUniversityLearningGoals(ULGs)B.S.inNutritionalScience–DieteticsConcentrationandallSpecializations–AllULGsareaddressedbythePLOs
ULG B.S.DieteticsConcentrationandallSpecializations–PLOs1 PLO#1,4,6,7,8,9,12,132a PLO#3,4,13,142b PLO#2,5,12,14,153a PLO#3,4,113b PLO#2,7,8,9,10,12,13,14,154a PLO#2,3,4,6,7,9,11,12,13,14,154b PLO#2,3,4,7,9,124c PLO#2,3,4,9,10,11,12,155a PLO#2,105b PLO#5,15
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MapofPLOstoULGs:DieteticsConcentrationandallSpecializations
PLO#/ULG SpecializedKnowledge
BroadIntegrativeKnowledge
IntellectualSkills
AppliedKnowledge
Social&GlobalResponsibilities
1. Demonstratebasicfoodpreparationskills X
2. Practiceprofessionalethnicsatalltimes X X X X
3. Completeaminimumof6casestudiesand2labreportsinatleast5differentcourses
XX
X
4. Demonstrateappropriatelaboratoryskillsandanunderstandingofscientificresearchmethodology
X
X
X
X
5. Participateincommunity/professionalorganizationsduringatleast3courses
X X
6. Describenutritionalneedsinhealthanddiseasethroughoutthelifecycle
X
X
7. Assesshealthstatusofindividualsandgroups,andplandietsthatreduceriskandtreatdisease
X
XX
8. Incorporatecomputerliteracyinprofessionalactivities X X
9. Applytheprinciplesoffoodproduction,deliveryandservice,procurement,finance,andhumanresourcemanagement
X
XX
10. Exhibitqualitiesofleadership,aswellasskillsincollaborationandnegotiation,asateammember
X
X
X
11. Applybasicorganizationandmanagementskills X X
12. Applyknowledgeofgovernmentandbusinesstoexplainpublicpolicy,promoteoptimalnutritionandtoadvocateforconsumersonnutritionissues
X
X
X
X
13. Demonstrateknowledgeofthescientificbasisofnutrition,foodscience,andfoodserviceforentry-levelprofessionals
X
X
X
X
14. Practicewithregardforenvironmentalissuesrelatedtofood
XX
X
15. Communicateandeducateeffectively,todifferentethnicgroupsand/orindividuals,throughwriting,counseling,consultingandoralpresentations
X
X
X
X
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B.S.inNutritionalScience–PackagingConcentration–AllULGsareaddressedbythePLOs
ULG B.S.PackagingConcentration–PLOs1 PLO#52a PLO#42b PLO#33a PLO#63b PLO#1,2,44a PLO#74b PLO#74c PLO#75a PLO#15b PLO#1
MapofPLOstoULGs:PackagingConcentration
PLO#/ULG
SpecializedKnowledge
BroadIntegrativeKnowledge
IntellectualSkills
AppliedKnowledge
Social&GlobalResponsibilities
1. Assessapackage’sfunctionalproperties X X
2. Demonstrateknowledgeofpackagematerialpropertiestomeetparticularphysicalneeds
X
3. Describeapackageproductionsysteminordertopresentdesignanddevelopcostcomparisonsbetweenvariouspackageconfigurations
X
4. Assessadistributionchanneltoidentifyparticularstressesincurred
X
X
5. Designapackagesystem(primary,secondaryandtertiary)tocontain,protectandtransportproductsfrommanufacturertoconsumer
X
6. Developreproducibletestmethodologiesforevaluatingparticularpropertiesinapackage/material
X
7. Organizeandassemblepresentationsdescribingpackagesystems,operations,designs,andcostcomparisons X
Page7of37
M.S.inNutritionalScience–AllULGsareaddressedbythePLOs
ULG M.S.–PLOs1 PLO#1,2,6,72a PLO#2,3,4,5,62b PLO#73a PLO#3,4,5,6,73b PLO#2,4,74a PLO#5,6,74b PLO#5,74c PLO#75a PLO#2,35b PLO#3,7
MapofPLOstoULGs:M.S.Program
PLO#/ULG SpecializedKnowledge
BroadIntegrativeKnowledge
IntellectualSkills
AppliedKnowledge
Social&GlobalResponsibilities
1. Successfullydemonstratecompetencythroughcoursework X
2. Generatearesearchproposalthatincludesacomprehensiveliteraturereview X X X
3. Completedatacollectiononproposedresearch X X X
4. Analyzedatacollectedusingappropriatemethodology X X
5. Synthesizedatainajournalformattedprojectorthesis X X X
6. Successfullydefendprojectorthesis X X X X 7. Presentresearchfindingsinaprofessionalformat X X X X
ThecollaborativeprocessusedtocreatethemappingofProgramLearningOutcomestoUniversityLearningGoalsoccurredduringfacultymeetingsandviagroupemails
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3. Alignment–MatrixofPLOstoCourses
MapofPLOstoCourses:DieteticsConcentrationandallSpecializations
PLO/Courses 008020031101A103104A106A106B108A108L109110A/B111112/113114A139144190/191192
1. Demonstratebasicfoodpreparationskills[andfoodsanitationpractices1,3] X X X X2. Practiceprofessionalethicsatalltimes X X X X3. Completeaminimumof6casestudiesand2labreportsinatleast5different
courses X X X X
4. Demonstrateappropriatelaboratoryskillsandanunderstandingofscientificresearchmethodology X X
5. Participateincommunity/professionalorganizationsduringatleastthreecourses X X X X
6. Describenutritionalneedsinhealthanddiseasethroughoutthelifecycle X X 7. Assesshealthstatusofindividualsandgroups,andplandietsthatreducerisk
andtreatdisease2 X
8. Incorporatecomputerliteracyinprofessionalactivities X X X X 9. Applytheprinciplesoffoodproduction,deliveryandservice,procurement,
finance,andhumanresourcemanagement3 X X
10. Exhibitqualitiesofleadership,aswellasskillsincollaborationandnegotiationasateammember X X X
11. Applybasicorganizationandmanagementskills X 12. Applyknowledgeofgovernmentandbusinesstoexplainpublicpolicy,promote
optimalnutritionandtoadvocateforconsumersonnutritionissues X X X
13. Demonstrateknowledgeofthescientificbasisofnutrition,foodscience,andfoodserviceforentry-levelprofessionals4 X X X X X X
14. Practicewithregardforenvironmentalissuesrelatedtofood X X 15. Communicateandeducateeffectively,todifferentethnicgroupsand/or
individuals,throughwriting,counseling,consultingandoralpresentations5 X X X X X X X1FortheEnvironmentalFoodandHealthSpecialistSpecialization2FortheSportsNutritionSpecialization3FortheFoodManagementSpecialization4FortheNutritionScience,NutritionEducationandFoodManagementSpecializations5FortheNutritionEducationSpecialization
Page9of37
MapofPLOstoCourses:PackagingConcentrationPLO/Courses 107
141A
141B
146
156
158
159
169
170
1. Assessapackage’sfunctionalproperties X 2. Knowledgeofpackagematerialpropertiestomeet
particularphysicalneeds X X X
3. Describeapackageproductionsysteminordertopresentdesignanddevelopcostcomparisonsbetweenvariouspackageconfigurations
X
4. Assessadistributionchanneltoidentifyparticularstressesincurred X X
5. Designapackagesystem(primary,secondaryandtertiary)tocontain,protectandtransportproductsfrommanufacturertoconsumer
X X X X
6. Developreproducibletestmethodologiesforevaluatingparticularpropertiesinapackage/material X X X X
7. Organizeandassemblepresentationsdescribingpackagesystems,operations,designs,andcostcomparisons
X X X X
MapofPLOstoCourses:M.S.ProgramPLO/Courses 242,216,219Aor270
201
217
295
298or299
1. Successfullydemonstratecompetencythroughbasiccoursework X 2. Generatearesearchproposalthatincludesacomprehensiveliterature
review X
3. Completedatacollectiononproposedresearch X
4. Analyzedatacollectedusingappropriatemethodology X
5. Synthesizedatainajournalformattedprojectorthesis X X
6. Successfullydefendprojectorthesis X
7. Presentresearchfindingsinaprofessionalformat X X
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4. Planning–AssessmentScheduleAssessmentScheduleforB.S.Degree–DieteticsConcentrationandallSpecializations Year2015-16 Year2016-17 Year2017-18 Year2018-19 Year2019-20PLO1 X PLO2 X PLO3 XPLO4 X PLO5 X PLO6 XPLO7 X PLO8 X PLO9 X PLO10 X PLO11 X PLO12 X PLO13 XPLO14 X PLO15 X AssessmentScheduleforB.S.Degree–PackagingConcentration Year2015-16 Year2016-17 Year2017-18 Year2018-19 Year2019-20PLO1 XPLO2 X PLO3 X PLO4 X PLO5 X PLO6 X PLO7 X AssessmentScheduleforM.S.Degree Year2015-16 Year2016-17 Year2017-18 Year2018-19 Year2019-20PLO1 XPLO2 X PLO3 X PLO4 X PLO5 X PLO6 X PLO7 X
Page11of37
AssessmentSchedule-CoursestobeAssessedEachAcademicYear
B.S.Degree
AcademicYear PLOsandCoursestobeAssessed
2015–2016
#1–NUFS21,NUFS192#2–NUFS31#4–NUFS101A,106BPKG#2–PKG141A,141B
2016–2017
#5–NUFS112/113#7–NUFS110A,110B#8–NUFS106B,190PKG#3–PKG158PKG#4–PKG146,170
2017–2018
#9–NUFS111#10–NUFS113,190#11–NUFS113PKG#5–PKG146PKG#6–PKG169
2018–2019
#12–NUFS114A,190#14–NUFS20,113#15–NUFS104A,or139,144PKG#7–NUFS159
2019–2020
#3:NUFS101A,108L,110A,110B#6:NUFS106A#13:NUFS108A,109,ContentExamsforNutrition,FoodScience,&FoodserviceManagementPKG#1:PKG107
M.S.Degree
AcademicYear PLOsandCoursestobeAssessed
2015–2016 #2–NUFS295
2016–2017 #3,#4–NUFS298,299
2017–2018 #5and#6–NUFS217,298,299
2018–2019 #7–NUFS201
2019–2020 #1–AdvancetoCandidacy
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5. StudentExperiencea. HowareyourPLOsandtheULGscommunicatedtostudents,e.g.websites,syllabi,promotional
material,etc.?ThePLOsandULGsarecommunicatedtostudentsviathedepartmentwebsite(oneclickawayfromhomepage),oncoursesyllabi,duringadvisingmeetings,andonpromotionalmaterialprintedbythedepartment.TheweblinktoourPLOsisone-clickawayonourdepartmenthomepage:http://www.sjsu.edu/nufspkg/plo/
b. DostudentshaveanopportunitytoprovidefeedbackregardingyourPLOsand/ortheassessmentprocess?Ifso,pleasebrieflyelaborate.
Fall2016–StudentsenrolledintheNUFS192:FieldExperiencecourseareaskedtofillouttheOverallDegreeProgramOutcomesSurveyattheendofthesemester.SinceNUFS192isacapstonecourseandusuallycompletedbyseniors,thesestudentsareinagoodpositionneartheendoftheircourseworkandneargraduationtoevaluatetheprogramasawhole.Itisbasedonaone-pagesurveytitled:“StudentAssessmentofOverallLearningExperienceforDegreeViaSurveyofNUFS192FieldExperienceStudent”attachedinAppendixB(dataattachedinAppendixA).
Page13of37
PartB:WhatWeDidThisYear6. AssessmentDataandResults
Weproposedtocollectthefollowingdatain2016-2017toassessstudentexperienceandachievementofPLOs#5,7and8fortheB.S.degree–DieteticsConcentrationandallSpecializations;PLO#3and4fortheB.S.degree–PackagingConcentration;andPLO#3and4fortheM.S.program.SeeAppendixesforactualassessmentdataanddescriptionsofassignments,instrumentsusedtoevaluateachievement(rubricsandothergradingcriteria).AsthisreportisnowdueMarch1eachacademicyear,wehaveonlyFall2016datatoreportthisyear.WewillincludeSpring2017assessmentdatainnextyear’sreport.StudentExperience:
• OverallDegreeProgramOutcomesSurvey–assessedeachsemester
PLO Description Where,HowandFrequencyofAssessment
B.S.inNutritionalScience–DieteticsConcentrationandallSpecializations
5 Participateincommunity/professionalorganizationsduringatleast3courses
NUFS113,ProfessionalMeetingassignmentscore,assessedusinggradingrubric;assessedeverysemester.
7Assesshealthstatusofindividualsandgroups,andplandietsthatreduceriskandtreatdisease
NUFS110A,Casestudyassignmentscores;assessedeveryFallsemester.
8 Incorporatecomputerliteracyinprofessionalactivities
NUFS106B,Beginningliteraturesearchassignmentscores;assessedeverysemester.NUFS190,Developmentofanutritioneducationhandoutassignment;assessedeverysemester.
B.S.inNutritionalScience–PackagingConcentration
3
Describeapackageproductionsysteminordertopresentdesignanddevelopcostcomparisonsbetweenvariouspackageconfigurations
PKG158,ProtectivePackageDesigncourseofferedandassessedeverySpringsemester;currentlynodataavailable.WillincludeSpring2017datainnextyear’sassessmentreport.
4 Assessadistributionchanneltoidentifyparticularstressesincurred
PKG146,Studentscoresonmedicalpackagingassignment;assessedeveryFallsemester.
M.S.program
3 Completedatacollectiononproposedresearch
NUFS298andNUFS299,Studentscompletingproject/thesisdatacollectionwithadvisors;assessedeverysemester.
4 Analyzedatacollectedusingappropriatemethodology
NUFS298andNUFS299,Studentswithaccepted/publishedpeer-reviewabstractsforconferencepresentations;assessedeverysemester.
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7. Analysis
StudentExperience–OverallDegreeProgramOutcomesSurvey–Fall2016• SeeAppendixAfordataandAppendixBforsurveyinstrument.• TheOverallDegreeProgramOutcomesSurveyforFall2017completedbySeniorsenrolledintheNUFS
192FieldExperienceCapstonecourseindicatesthestudents’responsetowhetherattheendofourBachelorofSciencedegreeprogramstudentsfeelthattheyareabletodemonstrateknowledgeofthescientificbasisofnutrition,foodscience,foodserviceandpackagingforentrylevelprofessionals.
• Aratingof“3”indicated“Outstanding”aratingof“2”indicated“Satisfactory”andaratingof“1”indicatedImprovementneeded.
• Ameanscoreof2.81outof3pointspossiblewasindicatedbytherespondents.• Positivecommentswerereceivedaboutcoursesbeingup-to-dateandrelevantandprofessorsbeing
excellent.Othersnotedthattheyfeltwellpreparedfortheirfieldandcareer.• Onestudentremarkedthatthedepartmentworkshardtodeliverthebesteducationpossible,but
indicatedanoticeablelackofresourcestodosoefficiently.• Othercommentsmaderelatedtothecurriculumbeinggood,butpreferredmorepracticalexperience,
simulation/roleplayingtobeincorporated.Anotherstudentcommentedthatnotallmaterialwasrelatedtohismajor.AnotherstudentcomplainedthathisfieldexperienceNuFS192fieldsupervisorwasoftenbusyandcouldn’tbebyhissideallofthetime.Apackagingstudentcomplainedthatthepackagingprogramshouldincludemorepackagingdesignandsoftwareskillopportunities.
• Thedepartmentishappythatthemajorityofseniorstudents(30outof36total)whocompletedthesurveyratedthedegreeprogramas“Outstanding”withonlyfivestudentsratingitas“Satisfactory”andonestudentratingtheprogramas“ImprovementNeeded”.Themeanoverallscorewas2.81/3.0.
• RegardingresponsestothecommentsfromtheSurveyreceived,inthefuturePackagingmajorswillbenefitfromthehireofourbrandnewfacultymemberinPackaging,Dr.Liu,whoisaddingmorecontentinpackagingdesigntoexistingcoursesandisdevelopingtwonewcoursesrelatedtosoftwareskillsappropriateforpackagingprofessionals:SolidworksandArtios.
• InthefuturewewillincorporatemoresimulationexercisesintothecurriculumoncetheoldHealthBuildingisremodeledandwehaveacquiredspaceforaphysicalassessment/roleplayinglaboratoryarea.
• RegardingfieldexperienceNuFS192supervisioninthefuture,wewilltrytopreparethestudentsbetteraheadoftimetobeconfidentontheirownandrealizethathavingasupervisorbyone’ssideallofthetimeisunrealistic.
• Allinall,thedepartmentwaspleasedwiththeresultsoftheseniorstudentsurveyforFall2016.• Regarding“EnhancementstotheProgram”recommendedbystudentsintheSurvey,somepackaging
studentssuggestedhavingmorepackagingtours.NowthatwehaveanewfacultymemberinPackaginghired,sheplanstoincorporatemorepackagingtoursintohercourses.
• ArecommendationwasmadeaboutopportunitiestoenrollinSportsNutritioncourses.InFallsemester2017wewillopentwosectionsofNuFS123SportsNutritioninsteadofjustone,torelievethe“Bottleneck”.
• Twostudentsrecommendedhavingmorecounseling/advisingavailabletostudents.Wehaveexpandedin-personhoursofstudentadvisingtobeavailablefivedaysperweekforSpringsemester2017.Asnewfacultybecomefamiliarwiththecurriculumtheywillbeinabetterpositiontoprovidecoursesequenceadvisingtostudentsrelatedtoprerequisitesetc.
• SomepackagingstudentsrecommendedmoreBusinesscoursesandelectivestobeincludedinthecurriculum.ThenewlyrevisedPackagingcurriculumincludesopportunitiesformoreBusinessandelectivecourses,ifpreferredbytheindividualPackagingstudent.
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• SomestudentssuggestedthatdescriptionsofFieldExperiencesbeavailabletostudents.Actually,thestudentsintheNuFS31ProfessionalismcoursereceiveonepageAbstractsoffieldexperiencespresentedorallytothembyseniorsenrolledintheNuFS192FieldExperiencecourse.WecanjustmakethesefieldexperiencelocationAbstractsmoreavailableforstudentstoreviewbyplacingthemintheDepartmentOfficeinabinder.
• Anotherrecommendationbyastudentwastorequirestudentstobemoreinvolvedinthecommunitypriortothesenioryearwhencompletingtheirfieldexperience.Asadepartmentwearealreadyconstantlyannouncingviaemailnumerousvolunteeropportunitiestoworkinthecommunity.However,somestudentschangetheiremailaddressesorignorethesenoticessoothermeansofcommunicationwillbesought.
• Sixstudents(outof36studentrespondentstotal)indicated,“none”regarding“enhancementstoprogramneeded”orthat“overall,theprogramwasgoodasis”.
• Thus,thefacultyarehappytoreceivefeedbackfromseniorstudentsontheirideasregardinghowtoenhanceourdegreeprogramandwewillworkhardtoaccomplishimprovementsandchangesthatareneeded.
Page16of37
B.S.inNutritionalScience–DieteticsConcentrationandallSpecializationsPLO#5:Participateincommunity/professionalorganizationsduringatleastthreecourses• DuringFall2016,studentsenrolledinNUFS113,FoodserviceSystems,ManagementandProcurement,
wererequiredtoattendprofessionalmeetingsandcompletetheassessmentassignment.Giventhefullcompletionandhigh-gradeaverageforthisassignment,studentsaremeetingthisPLO.
B.S.inNutritionalScience–DieteticsConcentrationandallSpecializationsPLO#7:Assesshealthstatusofindividualsandgroups,andplandietsthatreduceriskandtreatdisease• StudentsenrolledintheFall2016semesterofNUFS110Awereassignedseveralnutritioncasestudies
todemonstratetheirabilitytoassessthehealthstatusofindividualsandgroups,andplandietsthatreduceriskofchronicdisease.StudentoverallperformedwelloncasestudiesandaremeetingthisPLO.
B.S.inNutritionalScience–DieteticsConcentrationandallSpecializationsPLO#8:Incorporatecomputerliteracyinprofessionalactivities• InNUFS106B,studentsweretaughthowtocompletealiteraturesearchofscientificandlibrary
databases.StudentscoresonthisassignmentindicatetheyaremeetingthisPLO.• StudentsenrolledinthenutritioneducationandcounselingcourseNUFS190wererequiredtoshow
computerliteracyindevelopinganutritioneducationhandoutthatcouldbeusedinprofessionalsettings.Studentswereabletocompletethisassignmentexceedingexpectations.
B.S.inNutritionalScience–PackagingConcentrationPLO#4:Assessadistributionchanneltoidentifyparticularstressesincurred• Accordingtoassessmentdatacollectedthisacademicyear,studentsaremeetingthisPLOto
demonstrateknowledgeofhowtoassessadistributionchanneltoidentifyparticularstressesincurred.M.S.inNutritionalSciencePLO#3:CompletedatacollectiononproposedresearchPLO#4:Analyzedatacollectedusingappropriatemethodology
• Accordingtoassessmentdatacollectedthisacademicyear,studentsatthegraduatecourselevelaremeetingthesetwoPLOsasthemajorityofstudentscompletingresearchprojects/thesesaregettingpeer-reviewedabstractsaccepted(andpublished)forconferencepresentations.
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8. Proposedchangesandgoals
StudentExperience• Thisyear,thedepartmentlaunchedanewwebsitedesignedandcuratedbyDr.KasuenMauldin.Some
featuresofthenewwebsitearelistedbelow.Thegoalmovingforwardisthatkeepourwebsitecurrentandupdateitoftentoconveyuseful,relevantinfotoourstudentsoranyoneonlinetryingtolearnmoreaboutus.
o Newsitehasbeenreorganizedtobemorestudent-centric,especiallyforprospectiveandnewstudents.Programanddepartmentinformationhavebeenstreamlinedsothatitissimplertofindandvisualize.
o TheweblinktoourPLOsisone-clickawayonourdepartmenthomepage:http://www.sjsu.edu/nufspkg/plo/
o HomepagenowaplaceforDepartmentupdates/news–upcomingevents,recenthonors,publications,andcurrentscholarshipopportunitiesareexamplesofhomepagecontent.
o AdesignatedFormspagetohelpstudentsfindallnecessaryadvisinganddepartmentforms.o Researchresourcespagetoemphasizeourdedicationtostudentsuccessthroughresearch
engagement.o Convocationpagetohelporganizestudentswhoareplanningforgraduation.o StudentClubspagestoencouragestudentnetworkingandgrowthofstudentclubs.o Postedrelevantphotosthroughoutsite(example)tokeepcontentinterestingandcurrent.
• Feedbackaboutthenewwebsitefromstudentsandfacultysofarhavebeenpositive.Theyfindtheinforelevant,easytofind,andthesitetobeuseful.
o Movingforward,anothergoalistogetallfacultyinthedepartmenttocreateandaddcontenttotheirpersonalfacultypagesostudentscanlearnmoreabouteachfacultymember.
o Thisnextyearwewouldliketoalsocreatea“Careers”pagetospotlightsuccessfulalumniandtoconnectstudentswithourSJSUnetworkintheworkforce.
• Startingthisacademicyear,thedepartmenthasstartedtooffer2sectionsofNUFS31:Professionalism
inNUFS&PKG,whichisanintroductorycourseforallmajors.Weplantocontinuethisofferingof2sectionssoallstudentsenteringourmajorwillbeabletotakethisclassatthebeginningtosetthefoundationforadvisingandexpectationsforourmajors.
• StartingFall2017,NUFS108AandNUFS109willbeofferedbothsemesterstoensuredepartmentmeetsstudentdemandforthesecoursesduringtheacademicyear.
• AnothergoaltoimprovestudentexperienceistostreamlineourProgramLearningObjectivesinthenearfuture.WeplantodiscussproposedchangestoensurePLOsarewritteninstudent-friendlytermsandareinlinewithourproposedprogramchanges.
• OneeffortthattheDepartmentChairhasmadeandwillcontinueistoarrangemoregroupmeetingtimeswithstudentsfor“CoffeewiththeChair”etc.Thiswaystudentscouldaskquestionsthattheyhaveaboutthedepartmentandadvisingingeneral.
• Onceanychangeshavebeenimplementedandgivensufficienttimetotesteffectiveness,thesameStudentAcademicAdvisingSurveyadministeredatbaselineinSpring2016willbeadministeredagaintocomparepre-andpost-changeresultstoensureweareclosingtheloop.
Page18of37
• Toimprovefutureachievementlevelsinwritinginascholarlymanner,thefollowingactionswillbeimplementedmovingforward:
o Facultywillattendoneofthe“ProvidingWritingFeedback”WorkshopsofferedbytheCenterforFacultyDevelopment.
o Beforetheresearchwritingassignmentsaredue,facultywillschedulealecturewiththeLibrariantoinformstudentsaboutsearchingthescientificliterature.Learninghowtofind(andread)scientificresearcharticleswillgivestudentsexamplesofscholarlywritingtoemulate.
o FacultywillcontinuetoencouragestudentstoseekadditionalwritingassistancefromtheSJSUWritingCenter.
B.S.inNutritionalScience–DieteticsConcentrationandallSpecializationsPLO#5:Participateincommunity/professionalorganizationsduringatleastthreecourses• Noproposedchanges;GoalistocontinuetomeetPLOthroughmeaningful,impactfulcoursework.
B.S.inNutritionalScience–DieteticsConcentrationandallSpecializationsPLO#7:Assesshealthstatusofindividualsandgroups,andplandietsthatreduceriskandtreatdisease• Noproposedchanges;GoalistocontinuetomeetPLOthroughmeaningful,impactfulcoursework.
B.S.inNutritionalScience–DieteticsConcentrationandallSpecializationsPLO#8:Incorporatecomputerliteracyinprofessionalactivities• Noproposedchanges;GoalistocontinuetomeetPLOthroughmeaningful,impactfulcoursework.B.S.inNutritionalScience–PackagingConcentrationPLO#4:Assessadistributionchanneltoidentifyparticularstressesincurred• Noproposedchanges;GoalistocontinuetomeetPLOthroughmeaningful,impactfulcoursework.M.S.inNutritionalSciencePLO#3:CompletedatacollectiononproposedresearchPLO#4:Analyzedatacollectedusingappropriatemethodology• Noproposedchanges;GoalistocontinuetomeetthesePLOsthroughmeaningful,impactfulresearch.
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PartC:KeepingTrackoftheChanges(“ClosingtheLoop”)Overthepastyear,wecompletedthephaseoutoftheundergraduateFoodScienceandTechnologyConcentrationandgraduateobjective(asaresultoftheretirementofourlastfacultymemberwiththisexpertise).Therearenoremainingstudentswiththisconcentration.WecontinuedtoparticipateinastrategicplanningprocessthatwehopewillultimatelymakeiteasierforundergraduatestudentstotransferbetweenConcentrationsandtograduateinamoretimelyfashion.ThefollowingaremajoroutcomesofthestrategicplanningprocesswithrespecttotheBSprogram:ThefourConcentrationswillbe:
• NutritionandDietetics(theDidacticPrograminDietetics[DPD]program)• AppliedNutrition• FoodManagement• Packaging
Weareworkingonfinalizingthecorecommonrequirementsforallconcentrationsinthedepartment,andthecorerequirementsforthethreenutritionconcentrations.Wehaveconsolidatedclasses(e.g.,NUFS112andNUFS113;NUFS190andNUFS191;NUFS111andNUFS111L),eliminatedclassrequirements(e.g.,NUFS101BandNUFS21),andincreasingunitsofsomecoursescurrentlylessthan3units(NUFS106B).Movingforward,studentsintheDieteticsConcentrationwillhavemoreunits(changefrom2unitsto7units)forelectives.
WithrespecttotheMSprogram,foursObjectiveswereproposed:
• NutritionandDietetics• AppliedNutrition• FoodAdministration• Packaging
M.S.corerequirementsinclude:NUFS201(Colloquium),217(IssuesinNUFS&PKG),295(ResearchMethodology),andthreeadditionalunitsfromanyofthefollowing:NUFS219A(AdvancedNutrition&Metabolism),NUFS216(AdvancedFoodChemistry),NUFS242(AdvanceFoodServiceManagement),and/orNUFS270(AdvancePackaging).M.S.studentsalsohavetotake3unitsofNUFS298or6unitsofNUFS299(SupervisedResearchproject/thesis).Othergraduatelevelcoursesofferedinclude:NUFS219B(“Topics”seminar),NUFS220A(AdvancedMedicalNutritionTherapy),NUFS290(AdvancedNutritionEducation),andNUFS260(MultidisciplinaryHealth).Inthefuture,wewouldliketoalsoofferadditionalgraduateelectivessuchasNUFS220B(DieteticsSimulation/ClinicalNutrition).Atourstrategicplanningmeetingthisacademicyear,facultywilldiscusswaystocontinuetoimprovestudentadvising.Someideasthathavebeengeneratedinclude:updatewebsitetokeepcurrentadvisingmaterials,maintaingraduatestudentadvisorsduringthesummer,incorporatingadvisingelementsintocourseworkforcoursesrequiredbyallstudentsinthedepartment(e.g.NUFS31andNUFS201),officiallyassigningstudentstospecificfacultyforadvisingaccordingtoconcentration/specializationordividingstudentsamongfacultyforinitialadvisingandtheinitialfacultyadvisorwilldirectthestudenttotheappropriatefacultyperconcentration/specialization.Throughoutthisnextacademicyear,discussionsatfacultymeetingwillfocusonwaystoimprovethestudentexperienceandstudentadvisingwithinthedepartment.Wewillhaveonenewtenure-trackfacultyjoiningthedepartmentinFall2017.Wewillworktointegratenewfacultyandcontinuetosupportotherjuniorfaculty.
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TableToKeepTrackOfChanges:ProposedChangesandGoals StatusUpdate
PhaseoutB.S.FoodScienceandTechnologyConcentrationbygraduatingremainingstudentswiththisconcentration CompletedasofSpring2016
StreamlineB.S.coursework–removeNUFS101BandNUFS21fromrequiredcourseworkforDieteticsConcentration
CompletedandtookeffectasofSpring2016
StreamlineB.S.coursework–combineNUFS112andNUFS113(newcoursenumberisNUFS113,3units)
CompletedandtookeffectasofSpring2016
StreamlineB.S.coursework–combineNUFS111and111L(newcoursenumberisNUFS111,3units) CompletedandtookeffectasofFall2016
StreamlineB.S.coursework–combineNUFS190andNUFS191(newcoursenumberisNUFS190,3units) CompletedandtookeffectasofFall2016
StreamlineB.S.coursework–changeNUFS106Bfrom2to3units CompletedandtookeffectasofFall2016
ReviseM.S.coursework–changeNUFS219Bcoursedescriptiontoa“topics”seminarcourse CompletedandtookeffectasofFall2016
ReviseM.S.coursework–changedinterdisciplinarynatureofResearchMethodologycoursetohaveNUFSashomedepartmentwithnewcoursenumberNUFS295A
In-progress;expectedwilltakeeffectSpring2017
ReviseM.S.coursework–changeNUFS201from1to3units PaperworksubmittedFall2016;expectedwilltakeeffectFall2017
Increasethenumberoftenure-trackfacultyHad3newtenure-trackfacultystartinFall2016andplantohave1morenewtenure-trackfacultystartinFall2017
Improvestudents’abilitytowriteinscholarlymanner Implementationin-progress
RevisePLOstoensuretheyarewritteninastudent-friendlymanner
Plansin-progress;tobediscussedatannualstrategicplanningmeeting
Improvestudentexperiencewithstudentacademicadvising
Launchednewdepartmentwebsite,advisorsnowavailableduringsummer,planstocontinuediscussionofwaystoimprovestudentexperienceatannualstrategicplanningmeeting
ComeupwithafixedclassscheduleforFallandSpringsemesterstoeliminateschedulingconflictsandensurestudentscancompletedegreesinatimelymanner.
Plansin-progress;tobediscussedatannualstrategicplanningmeeting
Re-administerthesameStudentAcademicAdvisingSurveyconductedatbaselineinSpring2016tocomparepre-andpost-changeresultstoensureweareclosingtheloop
Tobedeterminedinfutureoncesufficienttimehasbeenallowedtotesteffectivenessofchangesmade
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AppendixA:ActualAssessmentData
Listofattachedmaterials: Page(s):
AssessmentDataforStudentExperience–OverallDegreeProgramOutcomesSurvey–Fall2016 22–25
AssessmentDataforB.S.inNutritionalScience–DieteticsConcentrationandallSpecializationsPLO#5:Participateincommunity/professionalorganizationsduringatleastthreecourses
25
AssessmentDataforB.S.inNutritionalScience–DieteticsConcentrationandallSpecializationsPLO#7:Assesshealthstatusofindividualsandgroups,andplandietsthatreduceriskandtreatdisease
25
AssessmentDataforB.S.inNutritionalScience–DieteticsConcentrationandallSpecializationsPLO#8:Incorporatecomputerliteracyinprofessionalactivities
26
AssessmentDataforB.S.inNutritionalScience–PackagingConcentrationPLO#4:Assessadistributionchanneltoidentifyparticularstressesincurred 26
AssessmentDataforM.S.inNutritionalSciencePLO#3:CompletedatacollectiononproposedresearchPLO#4:Analyzedatacollectedusingappropriatemethodology
27
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AssessmentDataforStudentExperience–OverallDegreeProgramOutcomesSurvey–Fall2016NumberofRespondents:36NumberofOutstandingRatings(#3Ratings):30NumberofSatisfactoryRatings(#2Ratings):5NumberofImprovementNeededRatings(#1Ratings):1Meanoverallscoreoutof3:2.81“Outstanding”comments:
- EverythingIhavelearnedinmyclassesisup-to-date,relevant,andapplicableinthefieldofnutrition.- IbelievetheprofessorsmakeahugepartofthelearningexperienceandNuFS/PKGisfilledwith
excellentinstructors.- BasedoffofwhatI’velearnedandmyexposuretodietetics,IbelieveSJSUpreparedmewell.- Thisdepartmentworkshardtodeliverthebesteducationpossible,butthereisanoticeablelackof
resourcestodosoefficiently.- Theinformationforthedegreeisprettycomprehensiveandcoversmanyaspectsofacareerin
nutrition.- Iunderstandproductionandpackagingtodistribution.- Efficientpaperworkandrequirementsknowntostudents.- Iwasabletogainandexperienceabetterinsightofnutritionanddieteticsinclinicalsettings.Iwasgiven
theopportunitytoapplymyacademicknowledgetothevarioustasksandresponsibilitiesgiventomeandexpandandmyknowledgeevenfurthertohelpbecomeacompetentprofessionalinthenearfuture.
- I’mgladthiscoursepresentedmewiththeopportunitytoputmyknowledgeoffoodservicemanagementtouse.ItwasjusttherightamountoftimetoapplywhatI’velearnedaboutmanagingstaffschedulesandpersonnelrecords,whilehelpingmedecideifthisisthepathIwanttopursue.
- Theinternshiphasprovidedmewithguidanceandinformationformyfuturecareer.IwasabletoapplywhatIlearnedduringclasstomyexperience.
- IbelievethatIdidanoutstandingjobinthisareasinceIwasteachingnutritioneducationtochildren–whichwasdemonstratedthroughoutmyexperienceworkinghere.
- Projectwaswell-roundedtodemonstrateskills.- Myfieldexperiencewasgreat.Ifeellikeitpreparedmeforthe“realworld”.Igainedalotofskillsthat
willpreparemeforthefuture.- Itisgreattoexperienceandlearnfromteaching726thgradersonhealthycooking.- Internshipthatwasavailabledidafantasticjobwithrelatingallofmytourstofoodandpackaging.- Gaveinsightoffoodserviceinaschoolsiteinsteadofjustlaws/requirements.- Thisclasshelpsmetoknowthefoodsafetyinspectionprocedures.- PackagingExpotaughtmealotaboutpackagingandmachinery.- Thisisagreatopportunityforthosetoexperiencewhatthenutritionfieldislikeandisagreatwayto
getaninternship.- Puttingourselvesouttherewithourcommunitywasthebestwaytolearnandusetheknowledgethat
we’veacquiredthroughouttheprogramtoapplyitwithinourspecificfield.- Thisexperiencefacilitatesanenvironmentwherestudentsareabletodohandsonlearning.Gives
opportunitytouseskillsmoreeffectively.- Ihopetogoagaininanothersemesterorifanotheropportunityarrives.Ihavelearnedsomuchinthe
fieldandIamnotasreservedaftertakingthis.- ThisallowedmetoseetheapplicationofconceptsIlearnedinNuFS110Abeingappliedinthemedical
field.
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- Afterworkingwithmysupervisor,Ifeelmorecomfortableteachingnutritiontoindividuals.Everydistributionsiteisanewlearningexperience.
- Thefieldexperiencegavemedirectinteractionwithmembersofdifferentethnicitiesandeconomicclassesinthecommunity.
“Satisfactory”comments:
- Ifeltthecurriculumwasgood,butwouldhavelikedmorepracticalexperienceevenifitwasjustsimulation/roleplaying.
- IfeellikeIwaspreparedforentryleveljobs,onceIbeganusingmyknowledgeIbecamemoreconfident.
- Notallmaterialwasrelatedtomymajor.- Therearetimeswherethesupervisorisbusyandcan’tbebymysideallthetimeasIgainfield
experiencesoIfeelImissabitofinfo.
“ImprovementNeeded”comments:- Thisprogramdoesn’thavethatmanydesignclasses,ifwebecomeapackagingdesignerrightafterwe
graduate,wemaynotfitinthejob.
“WhatenhancementscouldbemadetotheProgramtoincreaseachievementofoverallNuFS/PkgDepartmentProgramLearningOutcomesforyourdegree?”comments:
- AlthoughNuFS20(SanitationandEnvironmentalIssuesintheHospitalityIndustry)isnotarequirement,Ifoundthiscourseveryhelpfultome.Ilearnedsomuchaboutpathogenicorganisms–howtheyproduce;howtheycanbeprevented,cookingfoodsafety,properpersonalhygiene,cleaningandsanitizing,pestcontrol,andothersignificantmaterialtofoodsafety.IfoundthiscourseveryhelpfulbecauseasIappliedandinterviewedforjobsImentionedthecourseofferedtostudentsatSJSUinthenutritiondepartment.StudentswhotakethiscoursehavetheopportunitytotaketheServsafeexamination,whichisnecessarywhenworkinginhospitalinfoodservice(andevendietitiansneedone).Ijustthinkthatitputsstudentsatanadvantage.
- Aspackagingstudents,IbelieveBUSclasseswouldhelpprepareusmoresothancertainNuFSclasses.PackagingEngineersworkcloselyincross-functionalteams,suchasmarketingandsupplychain.Takingclassestohelpusunderstandtheseroleswouldgreatlybenefitus.
- IthinkadvancedmedicalnutritionshouldbeanoptiontoanystudentaftercompletionofNuFS110.Also,inprepfor110,moreNuFSclassesshouldgivecasestudiestostudents.MytimeatSanJosewasfun!NowIamexcitedtoseewhat’snext.
- Ourpackagingprogramiswonderful,butcouldbenefitfromanupdateintechnologyaswellasagreaterfocusonconsumerandbranddesign.
- InSportsNutrition,afewmoreclassesbasedonathletesandhownutritioncouldhelpenhancelearning.Asofrightnowwearerequiredtotake2kinesiologycoursesthatbrieflymentionnutritionbutdon’tgointomuchdetail,andonesportsnutritionclassthatgoesintomoredetail.
- Haveamoredescriptivesyllabusonthewrittenreportinstructions,andotherassignments.Havemorenotificationsonduedatesanddeadlines.Shortnoticeofinternshiprequirementsbeforethelastdaytoaddclasses->maybehaveanextension.
- Becauseofthisrewardingexperience,thereisnothingIcanrecommendatthistime.Thefieldexperiencecourseandtheprogramitselfwerebothgreatasitis,andIthinkthatthe90hoursofvolunteeringwasagreatwaytoexposestudentstothefieldofnutrition,foodscience,anddieteticstohelpjumpstarttheircareers.
- None,inmyopinion.AlthoughIdidn’tstarttheprogramduringthesummer,I’mgladthatstudentshavetheopportunitytoearntheirfieldexperiencehoursbeforethestartofthesemester.
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- Someenhancementsthatcouldbemadearedifferentelectivechoicesandmorenutritionclassesthatdealwithpackaging.
- Ithinkitshouldbeclearlystatedforstudentstotaketheirinternshipsduringthesummer/winter.IwouldhaveneverknownthisuntilIhadvisitedthedepartmentofficeandLeahinformedme.Itwasveryhelpfulnottoworryaboutfindinganinternshipinordertogetanaddcodefortheclass.Ifeellikeitwouldhavebeenstressful(asitprobablyisforotherstudents)tofindaninternshipthenreceivetheaddcode.Otherthanthat,IamgratefulthatthiswasarequirementsothatIcanhavetheexperiencenecessaryformycareer.
- None- ItwouldbeniceifthestudentscouldsignupfortheNuFS192courseatanytimebecausecompanies
workandofferinternshipsyear-round.- Itwouldbehelpfulifthe‘advisor’metwiththestudentmidwayoratsomepointtomaybeshowthem
otherareastoexploreatthatfacilityandtotouchbaseandensurelearningisfacilitated.- Overall,theprogramisgood.- None- Theprogramdoesanexcellentjobofsharingopportunitiestogettheirstudentsincludedinthe
nutrition/packagingcommunity.Iwouldconsidermyselfblessedtohaveaschedulethatallowedmethetimetovolunteerpriortotaking192.Iknowthateveryoneisshortontime,butiftheprogramrequiredstudentstobemoreinvolvedinthecommunitywhetheritsattendingaworkshop,classes,orvolunteeritwillbringstudentsclosertothecommunityinhopesofinspiringthenpriortograduating.
- TheenhancementsthatcouldbemadetotheprogramtoincreaseachievementofoverallNuFS/PKGdepartmentprogramlearningoutcomesforthedegreewouldbetohavemorespecificobjectivestowardsstudentsstudyingnutritioneducationinordertocatertoneedsofwhattheymayneedtoknowinthefuture.
- Iwasabletoachievealotofexperiencelearningabouttheworkenvironmentinthefoodindustry.WealsolearnedhowtoapplythisfieldexperienceintoourresumewhichIdidn’tknowhowtodountilnow.Overall,itwasafunlearningexperience.
- Overall,thelearningoutcomescoveredimportantareasthatwillhelpformydegree.ItcouldalsobehelpfultotalktotheDPDdirectorofspecificskillstheywouldliketoseestudentsperforming.
- Theprogramcouldprovideamoreupdatedlistofcontactsforthestudentstoreachouttodifferentfacilitiesfortheirfieldexperience.
- Therecouldbecheck-inpointsthroughoutthesemestertomakesurestudentsareontherighttrackandreachingtheamountofhoursneeded.
- Possiblymorepreparationandtraining,sinceweonlyhad3daysorso.We’reteachingchildrenbetweenthegradesK-6thsothere’salotofthingsIdidnotreallyknow(likehowtocontrol.Kids)beforestarting.Overall,that’sit.
- Ithinkthatiffieldexperiencewassplitbetweentwodifferentlocationsinsteadofonetherecouldbemoreopportunitytogainworkingknowledgeofourmajor.Thetwoseparatelocationswouldprovidedifferentoutlooksandknowledgetoaddtowhatwehavelearnedfromcoursework.
- Offermoreclasssectionstopreventdelayingofgraduation.- Providemoreopportunitiesforundergraduatestoparticipateinresearch.- Inoticedthattheformwithallthesampleorganizationsforvolunteeropportunitiesdidn’thave
updatedinformationforcontactsortheorganizationdoesn’texistanymore.Itwasaslightwasteoftimeformetocallsomelocationsandthenwastoldthatthesupervisordoesn’tworkthereanymoreortheorganizationnolongerexists.Iwishthereweremoreopportunitiesforsportsnutritionmajorsaswellbecauseitwasmainlyfordieteticsornutritioneducationareas.Otherthanthesetwosuggestions,Ihadthebesttimeatmyvolunteerlocationandlearnedsomuch.
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- Ithinkthatthiscoursehelpedmeunderstandmoreaboutthefieldofnutritionandwhatregistereddieticiansdo.AlthoughIwillnotbepursuingacareerinnutrition,IcanutilizewhatI’velearnedduringthesummertomyfutureendeavors.
- Maybehavingtheinternshipdescriptionfromthecontractorwouldbehelpful.- Iwouldhavelikedtohaveadvisors,notjustthegradadvisors.Iknowthisisprobablynotpossiblefor
budgetreasons.- Ithinkhavingmorecounseling(peerandadvisor)wouldhavehelpedmegetthroughtheprogrameasier
andwouldhavehelpedmeunderstandhowtheclassscheduleworked.- Morepackagingrelatedtours.Everythingelsewasgreat,LaceyandChrisdidanamazingjob
coordinatingeverytour.- Ifeelthatforthisprogram,itcouldbeabitspreadoutinsteadofsavingituntilthegraduationyeardue
tothefactthatstudentsmaycomeacrossopportunitiessoonerormaybetheoppositewhereheorsheisnotabletofindaplacetogainexperience.Thisgivesthestudentagreaterchanceandbetteropportunitytoworkwithacompanyratherthanfranticallysearchinglastminutetofindone.
- Tooffermoresessionsavailableforstudentstoadd.- Asthepackagingdesigntakesaveryimportantpartofthewholeindustry,theprogramshouldpaymore
attentiononthedesign.Studentshouldhavebetterdesignskillandsoftwareskill.AssessmentDataforB.S.inNutritionalScience–DieteticsConcentrationandallSpecializationsPLO#5:Participateincommunity/professionalorganizationsduringatleastthreecourses
NUFS113ProfessionalMeetingassignmentscore,assessedusinggradingrubric;assessedeverysemesterNUFS113:FoodserviceSystems:ManagementandProcurementisacoursefocusingonSelectionandpurchasinginfoodserviceoperations:foodandequipmentandwritingfood/equipmentspecifications.Allocationandmanagementofresourcesinfoodservicesystems:materials(foodandsupplies),facilities(equipmentandspace),human(managementandemployeelabor),operational(timeandmoney).Prerequisite:NUFS111orinstructorconsent.Misc/Lab:Lecture/lab5hours.• InFall2016,1sectionoftheclasswasofferedwithatotalof29studentsenrolled.• Students’ProfessionalMeetingassignmentscoreswereusedtoassessPLO#5.• Averagescorewas96.5%.• Rangeofscoreswas50–100%.• TheassignmentdetailsandgradingrubricareattachedinAppendixB.
AssessmentDataforB.S.inNutritionalScience–DieteticsConcentrationandallSpecializationsPLO#7:Assesshealthstatusofindividualsandgroups,andplandietsthatreduceriskandtreatdisease
NUFS110ACasestudyassignmentscore;assessedeveryFallsemesterNUFS110A:MedicalNutritionTherapyfocusesapplicationofnutritionalprinciplesanddietaryintaketomeettheneedsofvariouspathologicalconditions.Prerequisite:NUFS108A(withgradeof'C'orbetter).Corequisite:NUFS109.Misc/Lab:Lecture/activity4hours.• ThecasestudyassignmentusedtoassessPLO#7isattachedinAppendixB.• InFall2016,38studentswereenrolledinNUFS110A,andthecasestudyscoresaveragewas83%,
witharangeof50%–96%.
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AssessmentDataforB.S.inNutritionalScience–DieteticsConcentrationandallSpecializationsPLO#8:Incorporatecomputerliteracyinprofessionalactivities
NUFS106B,Beginningliteraturesearchassignmentscores;assessedeverysemester• NUFS106B:ResearchMethodologyinNutritionandFoodScienceprovidesanintroductionto
researchmethodology,interpretationanddataanalysiswithafocusondevelopingstronginformationliteracyskills,aswellascriticalthinking,reading,andwritingskillsinrefiningscholarlywritinginthestyleofthediscipline.(3units)
• InFall2016,25studentswereenrolledinNUFS106B,andtheliteraturesearchassignmentscoresinfowere:
o n=23o Averageforclass=17.8/20points=89%o Standarddeviation4.6pointso Twostudentsdidnotsubmittheassignmentandtherangeofscoresfromgraded
assignmentswas11.5–20points.• TheassignmentguidelinesandgradingcriteriaattachedinAppendixB.NUFS190,Developmentofanutritioneducationhandoutassignment;assessedeverysemesterNUFS190:NutritionEducationandCounselingteacheseducationprinciplesandbehaviorchangetheories;counselingandcommunicationtechniquesfornutritionistsanddietitiansworkingwithindividualsandgroups.Prerequisite:NuFS106AorInstructorConsent• InFall2016,34studentswereenrolledinNUFS190,andtheDevelopmentofanutritioneducation
handoutassignmentaveragescorewas96.8%,witharangeof90%–100%.• TheassignmentdetailsandgradingrubricareinAppendixB.
AssessmentDataforB.S.inNutritionalScience–PackagingConcentrationPLO#4:Assessadistributionchanneltoidentifyparticularstressesincurred
PKG146,Studentscoresonmedicalpackagingassignment;assessedeveryFallsemesterPKG146:PackagingforMedicalDevicesandPharmaceuticalscoversChemicalandphysicalpropertiesofmedicaldeviceandpharmaceuticalspackages,fabricationstechniques,packagetestingandevaluationmethods,regulatoryrequirements,ergonomicsandchildresistantpackages,tamperevidence,shelflifeandaging,coding.Prerequisite:PKG107,PKG141A,PKG141Borinstructorconsent.Misc/Lab:Lecture2hours/activity2hours• InFall2016,22studentswereenrolledininPKG146,andtheassignmentaveragewas81%witha
rangeof75%–90%.
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AssessmentDataforM.S.inNutritionalSciencePLO#3:CompletedatacollectiononproposedresearchPLO#4:Analyzedatacollectedusingappropriatemethodology
NUFS298andNUFS199ProjectandThesisresearch;assessedeverysemesterNUFS298:SpecialStudiesinNutrition,FoodScienceandPackagingfocusesonadvancedindividualresearchandprojectsunderguidanceofafacultyadvisor.NUFS299:Master’sThesisresearchunderguidanceofafacultyadvisor.• InFall2016,atotalof15graduatestudentswereenrolledineitherNUFS298orNUFS299.• InFall2016,SJSUgraduatestudentsalongwiththeirfacultyadvisorshad7peer-reviewedabstracts
acceptedforpublicationintheJournaloftheAcademyofNutritionandDietetics(JAND)andconferencepresentationatFNCE.
• JANDisthepremiersourceforthepracticeandscienceoffood,nutrition,anddietetics.Themonthly,peer-reviewedjournalpresentsoriginalarticlespreparedbyscholarsandpractitionersandisthemostwidelyreadprofessionalpublicationinthefield.TheJournalfocusesonadvancingprofessionalknowledgeacrosstherangeofresearchandpracticeissuessuchas:nutritionalscience,medicalnutritiontherapy,publichealthnutrition,foodscienceandbiotechnology,foodservicesystems,leadershipandmanagement,anddieteticseducation.
• TheannualFoodandNutritionConferenceandExpo(FNCE)istheofficialnationalconferenceoftheAcademyofNutritionandDietetics(AND),theworld’slargestorganizationoffoodandnutritionprofessionals.FNCEisattendedbymorethan9,000paidregistrantsandmorethan2,500exhibitorseachFall.
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AppendixB:AssessmentInstruments(RubricsandOtherEvaluation/GradingCriteria)
Listofattachedmaterials: Page(s):
StudentExperience:StudentAssessmentofOverallLearningExperienceforDegreeViaSurveyofNUFS192FieldExperienceStudent 29
NUFS113:ProfessionalMeetingAssignmentandGradingRubric 30
NUFS110A:CaseStudyAssignmentandGradingCriteria 31–33
NUFS106B:BeginningLiteratureSearchAssignmentandGradingRubric 34–36
NUFS190:DevelopingaNutritionEducationHandoutAssignmentandGradingRubric 37
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StudentExperience:StudentAssessmentofOverallLearningExperienceforDegreeViaSurveyofNUFS192FieldExperienceStudent
Page30of37
NUFS113:ProfessionalMeetingAssignmentandGradingRubric
Professional Meeting Details:StudentsareexpectedtoattendTwoprofessionalmeetingsduringthesemester.Themeetingmustberelatabletofoodservicemanagementandbepreviouslyapprovedbytheinstructor.Theprofessionalmeetingwrittenreportsareduewithin2weeksafterattendingthemeeting.Latesubmissionspast2weekswillnotbeaccepted.Step1:Pick2professionalmeetingstoattend -Lookforopportunitiesandsharewithclassmates-Instructorwillalsoprovideopportunities -ObtainapprovalfrominstructorStep2:Attendtheprofessionalmeetings -NotedateandtimeStep3:Writea1-2pagepaper.Doublespaced.
-1stparagraph–Describeeventdetails(i.ewhatorganizationsponsoredthemeeting,wherewasitlocated,whowastheaudience,etc)
-2ndparagraph-Describethetopicsdiscussedandwhatyoulearned-Lastparagraph–Describehowyoucouldusethetopicsdiscussedinafoodserviceoperationand/orasamanager.Youmayneedtodoadditionalresearchtomakeitfoodservicemanagementrelated.
RubricEachprofessionalmeetingisworth10pointsforatotalof20points2points–Cleardescriptionoftheprofessionalmeetingincludingdateandtime.2points–Identifyandclearlydescribethetopicscovered5points–Foodservicemanagementrelated1point–Clarity,grammarandspelling
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NUFS110A:CaseStudyAssignmentandGradingCriteria
Page32of37
Page33of37
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NUFS106B:BeginningLiteratureSearchAssignmentandGradingRubric
NuFS106B
Assignment#2–BeginningLiteratureSearch20Points Total
OverviewYou are to utilize literature search skills to compile and evaluate a list of scholarly articles on a specific research topic and create reference list full citation information in APA format.ScopeofWork
Usingyoursearchskills,locatefour(4)originalresearcharticlespublishedwithinthepastsixtosevenyears(2009–2016inclusive)onatopicrelativetonutritionthatisofinteresttoyou(thisshouldserveasthecoreofyourresearchpaper,butisanindependentassignment;thus,yourfinaltopicpapermaydiffer).Createareferencelistoffouroriginalresearcharticles(primaryresearch–donotincludereviews,Metaanalysis,etc.)usingfullcitationsinAmericanPsychologicalAssociation(APA)format(6thedition):Identifyhowandwhereyoufoundeachreferenceincludingkeywordsand/orsearchterms,anddatabase(s)usedinyoursearch.Includeaphotocopyoftheabstractofeacharticle(locatedonthefirstpageofthearticle–donotusetheabstractfromthedatabase).
Yoursubmissionshouldinclude:
• Anaccuratesummary,inyourownwords,ofthepurposeandfindingsofeachresearcharticle.
• Adescriptionofhowthearticlerelatestoyourintendedresearchpaper.
• Astatementthataddresses:Wheredoyougofromhere?
• Alistofthenextsetofkeywords,concepts,etc.youwillneedtobroadenand/orrefineyoursearch.
• Abriefstatementaboutwhatyoulearned
• Abriefstatementofhow“lessonslearned”fromthissearchwillinformyournextsteps.
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Assignment#2–BeginningLiteratureSearchUsingAPAFormat
GradingRubric
Identifyatopicofinterest
Topicsearched(keywords)
Subtotal
/1Obtain4scholarlyarticlesandtypeeachreferenceinAPAformat
Article1 Article2 Article3 Article4 Subtotal
/6
Youalphabetizedthereferencelist.Youdoublespacedandusedhangingindentforthereferencelist.Youidentifiedhow/whereyoufoundthisreference.Youincludedthefrontpageofeacharticle.Youincludedallrelevantinformation(includingvolume(issues),pages).YouappropriatelyusedAPAformatting(italics,punctuation,etc).
/0.5
/0.5
/0.5
/0.5
/2
/2
Typeabriefparagraphaboutwhatyoulearned
Article1 Article2 Article3 Article4 Subtotal
/10Youprovidedanaccurate,originalsummaryofthepurposeandfindingoftheresearcharticle.Youdescribedhowthisarticlerelatestoyourresearchproject.
/6
/4Writeaparagraphtoaddress:Wheredoyougofromhere?
Subtotal
/3
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Youidentifythenextsetofkeywords,concepts,etc.onwhichyouwilllimitorexpandyoursearch.Youexplainhow“lessonslearned”fromthissearchwillinformyournextsteps.
/1.5
/1.5
TOTALPOINTS /20
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NUFS190:DevelopingaNutritionEducationHandoutAssignmentandGradingRubric