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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,lucy.mcproud@sjsu.edu

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

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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

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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

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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).

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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.

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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.

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• 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