Graduate Academic Learning Compacts

Year: 2007-2008
College: Brooks College of Health
Department: Public Health
Major: Health Science
Concentration: Nutrition

Mission Statement:

Through excellence in teaching, research, and service, UNF will provide a high quality 1200 hour supervised practice experience that is coordinated with related graduate coursework in a high quality learning environment to develop graduates who pass the National Registration Exam, secure employment in dietetics, and pursue professional development and service. The program will integrate theoretical and experiential learning in a variety of management, clinical and community settings to prepare entry-level generalist dietitians in conjunction with a four semester Master of Science in Health (MSH) degree. Thesis/NonThesis Program Mission: Through excellence in teaching, research, and service, UNF will provide high quality graduate coursework and research or project experience in a high quality learning environment to develop graduates who secure employment in dietetics and pursue professional development and service.
Student Learning Outcomes:

    
Outcome:   


GLO 1. Students acquire skills needed to supervise food production that meets current nutrition guidelines, cost parameters, and consumer acceptance.



    
Outcome:   


GLO 2. Students demonstrate skills needed to assess nutritional status of individual patients/clients with uncomplicated conditions such as hypertension, obesity, diabetes, as well as complex medical conditions such as renal disease, multi-system organ failure, and trauma.



    
Outcome:   


GLO 3. Students demonstrate the skills needed to translate nutrient needs into food and/or menus for specific target populations including children, the elderly, and those participating in obesity or disease prevention programs.



    
Outcome:   


GLO 4. Students demonstrate above entry level knowledge and skills in chosen target fields of food production and supervision, clinical or community nutrition.



    
Outcome:   


GLO 5. Students complete a literature review on a nutrition science topic, develop, and present their findings in a professional presentation given to faculty, preceptors, and other graduate students.


Curriculum Map:

Assessment Approaches:

The Graduate Nutrition Program implements the university policy of having every course evaluated by students each time it is offered. Evaluations are viewed by the Graduate Nutrition Program Director and faculty annually to maintain the highest level of instructional competence. An in-depth exit survey of graduating graduate students is conducted by the Graduate Nutrition Program Director. The survey results from graduates are reviewed by the Graduate Nutrition Program Director and the nutrition faculty. The Graduate Nutrition Program conducts its own written exit survey. The results are regularly reviewed by the Graduate Nutrition Program Director. Curriculum Assessment: The Graduate Nutrition Program Director makes recommendations to and seeks input from the Graduate Nutrition faculty on a regular basis regarding graduate programs in the program. Assessment of graduate training involves continuous liaison with CADE (Commission on Accreditation of Dietetics Education), our accrediting body. Curricula are adjusted as needed to meet the skills and training required by CADE. In addition to adjustments based on continuous assessment, the Graduate Nutrition Program Director undertakes a comprehensive review of graduate program curricula at approximately five-year intervals. Such reviews include extensive surveys of current students, alumni, and employers of graduates, as well as reviews of comparable programs at peer institutions. Student Performance Assessment: The success rate of graduates from nutrition and dietetics graduate programs in career placement and/or admission to other graduate programs is closely tracked. An graduate nutrition program goal is to prepare graduate students to be competitive for professional positions in clinical or community settings, teaching, research, extension, or industry. One of the direct measures to be used to assess content knowledge following graduation will be pass rates on the national Registered Dietitian Exam. A culmination experience in the form of a Masters thesis or Masters project is required of each student in the non-internship MSH to assess how well they have accomplished the program objectives. For a Masters project the student must: 1) propose a project for the approval of the MSH Graduate Advisor (specify the project time-line, specify the resources required, specify the deliverable), 2) work under the direction of a Nutrition Graduate Faculty member to achieve the project specified, 3) upon completion present the project outcomes to the Nutrition Graduate Faculty and 4) prepare a write-up of the project which conforms to commonly accepted standards for technical writing and is formatted in accord with published specifications. For a Masters thesis the student must: 1) develop a prospectus for a thesis research topic in a Nutrition area under the guidance of a thesis advisor selected from the Nutrition Graduate Faculty, 2) present the prospectus for the approval of a Thesis Committee of Nutrition Graduate Faculty appointed to work with the student, 3) defend the results of the thesis research before the Nutrition Graduate Faculty and 4) prepare a write-up of the thesis which conforms to commonly accepted standards for technical writing and is formatted in accord with published specifications.