3-Year Academic Assessment Plan Cover Sheet Assessment plans are due February 16, to:

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1 Program Information: 3-Year Academic Assessment Plan Cover Sheet Assessment plans are due February 16, to: Office of Academic Assessment Program Assessed Department College Department Chair Assessment Coordinator Nutrition BS Kinesiology and Nutrition Sciences Allied Health Dick Tandy Laura Kruskall Date Submitted 2/12/15 Contact Person for This Plan Name Laura Kruskall Phone Please address the following items: What are the student learning outcomes? Please provide a numbered list. Plans must include a curriculum map showing which courses will address which learning outcomes. Examples can be found here: Which learning outcomes will be assessed in each cycle year (i.e., assessment timeline)? How will the learning outcomes be assessed? (Programs must use at least one direct assessment of student learning.) Undergraduate programs should assess at least one University Undergraduate Learning Outcome (UULO) each year, which may or may not overlap with a 1

2 program learning outcome. Graduate programs should assess at least one outcome related to one of the following graduate level requirements each year: o student engagement in research, scholarship, creative expression and/or appropriate high-level professional practice. o activities requiring originality, critical analysis and expertise. o the development of extensive knowledge in the field under study. What is your plan for sharing the assessment results and acting on them (i.e., closing the loop)? Please limit the narrative portion of your report to no more than four pages. You may attach appendices with data, tables, charts, or other materials as needed. Please explain the relevant conclusions from any appendices in your narrative. Please contact the Office of Academic Assessment if you have questions or need assistance. Domain 1: Scientific and Evidence Base of Practice: integration of scientific information and research 1 into practice KRD 1.1: The curriculum must reflect the scientific basis of the dietetics profession and must include research methodology, interpretation of research literature and integration of research principles into evidence-based practice. (Note: Examples of evidence-based guidelines and protocols include the A) Learning objective and the assessment methods that will be used Students will be assigned a case study involving a particular nutritionrelated disease or condition. 100% will successfully complete a literature review on the pathophysiology, current MNT, common drugs or supplements used to treat, and financial impact of the disease or B) Rotation or class in which assessment will occur Capstone Project (includes two courses) NUTR 427 Medical Nutrition Therapy, 431 Seminar in Nutrition. C) Individuals responsible for ensuring assessment occurs s D) Timeline for collecting formative and summative data Spring Semester E) Resulting data with the date collected for 2 knowledge requirements per domain 1 Research is broadly defined as an activity that includes all components of the scientific method; i.e., statement of the problem, data collection, analysis and interpretation of results; and decision-making based on results. All students should have core experiences that prepare them to properly interpret research literature and apply it to practice (evidence-based practice), document the value of their services, and participate in adding to the body of scientific knowledge on nutrition, health, and wellness. Activities may include community needs assessment, food science experiments, product development/improvement, continuous-quality improvement activities, or other research projects including master theses and doctoral dissertations. 2

3 Academy s Evidence Analysis Library and Evidence-based Nutrition Practice Guidelines, the Cochrane Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites). condition. To complete the Capstone project, 100% of students are required to search and use current information technologies such as EAL, NCM, and databases to locate peer-reviewed journal articles such as PubMed. Capstone Project (includes two courses) NUTR 427 Medical Nutrition Therapy, 431 Seminar in Nutrition. s Spring Semester Domain 2: Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice. A) Learning objective and the assessment methods that will be use B) Rotation or class in which assessment will occur C) Individuals responsible for ensuring assessment occurs D) Timeline for collecting formative and summative data KRD 2.1: The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into preprofessional practice. (Note: Students must be able to demonstrate effective and professional oral and written present either the yes or no side of a nutritionrelated debate topic involving a particular stage of the lifecycle and present this to their peers in class along with a Power Point slide NUTR 370 Nutrition In the Lifecycle E) Resulting data with the date collected for 2 knowledge requirements per domain 3

4 communication and documentation). presentation. successfully complete a written literature review, document using ADIME format, give a mock medical team presentation (using Power Point slides), develop a client nutrition-education piece and present a professional poster at the district-or-state-level dietetic association meeting on a particular nutrition-related disease or condition. successfully complete the written portion of the Team Intervention Project. This involves writing a paper describing the community and identifies strengths and weaknesses and health issues important for that community. Capstone Project (includes two courses) NUTR 427 Medical Nutrition Therapy, 431 Seminar in Nutrition. NUTR 470 Community Nutrition s Spring Semester KRD 2.2: The curriculum must provide principles and techniques of effective counseling methods. (Note: Students must be able to demonstrate counseling Students are taught counseling theories, are shown several sample scenarios, and then are required to demonstrate counseling techniques to NUTR 311L Nutrition Assessment and NUTR 431 Seminar in NUTR s Spring Semester 4

5 techniques to facilitate behavior change). KRD 2.3: The curriculum must include opportunities to understand governance of dietetics practice, such as the Scope of Dietetics Practice and the Code of Ethics for the Profession of Dietetics; and interdisciplinary relationships in various practice settings. facilitate behavior change. 100% will successfully complete a mock counseling session. As part of the extensive training on Scope of Practice, students are taught the value and importance of making a referral to an appropriate, qualified allied health professional (including an advanced level or specialty-practice RDN). successfully document coordination of care as appropriate in the intervention step of the ADIME in their case studies. NUTR 426 and NUTR 427 Medical Nutrition Therapy I and II Fall and Spring Semesters Domain 3: Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations KRD 3.1: The curriculum must reflect the principles of Medical Nutrition Therapy and the practice of the nutrition care process, including principles and methods of assessment, A) Learning objective and the assessment methods that will be used Students receive extensive education and practice with scenarios and documentation using the NCP. 100% of students will successfully use NCP when completing their B) Rotation or class in which assessment will occur NUTR 426 and NUTR 427 Medical Nutrition Therapy I and II C) Individuals responsible for ensuring assessment occurs D) Timeline for collecting formative and summative data Fall and Spring Semesters E) Resulting data with the date collected for 2 knowledge requirements per domain 5

6 diagnosis, identification and implementation of interventions and strategies for monitoring and evaluation. (Note: Students must be able to use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions). KRD 3.2: The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention. (Note: Students must be able to develop interventions to affect change and enhance wellness in diverse individuals and groups). KRD 3.3: The curriculum must include education and assigned case study and document in ADIME format. successfully complete the Team Intervention Project. This project involves describing a particular community and identifying strengths and weaknesses and health issues important for that community. Using an AND position paper as a starting point, they develop a "mock" intervention. Students write a paper stating how this intervention would be implemented, evaluated and marketed. This paper also includes a needs assessment portion and follows the format for a grant proposal. successfully write a NUTR 470 Community Nutrition NUTR 370 Nutrition During In the Lifecycle s 6

7 behavior change theories and techniques. (Note: Students must be able to develop an educational session or program/educational strategy for a target population). nutrition-related lesson plan and provide a nutrition-related activity/lesson for children in the UNLV Preschool program. Theories are in NUTR 470 and 311 (in intervention project and lecture) Domain 4: Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations KRD 4.1: The curriculum must include management and business theories and principles required to deliver programs and services. KRD 4.2: The curriculum must include content related to quality management of food and nutrition services. A) Learning objective and the assessment methods that will be used successfully complete the Grocery Market Search using marketing techniques to impact consumers. Final class project includes marketing and target markets as well. successfully complete the current and projected month personal budget (2 months) assignment, the Business P&L, Capital B) Rotation or class in which assessment will occur NUTR 429 Dietetics, Business, and Management Principles I NUTR 429 Dietetics, Business, and Management Principles I C) Individuals responsible for ensuring assessment occurs D) Timeline for collecting formative and summative data E) Resulting data with the date collected for 2 knowledge requirements per domain 7

8 budget purchases, revenue and cost centers, types of budgeting (incremental and zero based), and projected one month business budget KRD 4.3: The curriculum must include the fundamentals of public policy, including the legislative and regulatory basis of dietetics practice. (Note: Students must be able to explain the impact of a public policy position on dietetics practice). KRD 4.4: The curriculum must include content related to health care systems. (Note: Students must be able to explain the impact of health care policy and different health care delivery systems on food and nutrition services). participate in an online discussion on the impact of a public policy, such as licensure on RDNs in Nevada, by posting individual thoughts and commenting on other students responses. participate in an online discussion on the impact of health care policy and different health care delivery systems of food and nutrition services, such as Medicare and obesity, by posting original comments and responding to other students posts. NUTR 470 Community Nutrition NUTR 470 Community Nutrition KRD 4.5: The curriculum must include content related to coding and billing of dietetics/nutrition services either attend an in-class lecture from the Nevada Dietetic Association s NUTR 470 Community Nutrition 8

9 to obtain reimbursement for services from public or private insurers. Reimbursement Representative or answer short essay questions on reimbursement. 9

10 Domain 5: Support Knowledge: knowledge underlying the requirements specified above. KRD 5.1: The food and food systems foundation of the dietetics profession must be evident in the curriculum. Course content must include the principles of food science and food systems, techniques of food preparation and application to the development, modification and evaluation of recipes, menus and food products acceptable to diverse groups. KRD 5.2: The physical and biological science foundation of the dietetics profession must be evident in the curriculum. Course content must include organic chemistry, biochemistry, physiology, genetics, microbiology, pharmacology, statistics, nutrient metabolism and nutrition across the lifespan. KRD 5.3: The behavioral and social science foundation of the dietetics profession must be evident in the curriculum. Course content must include concepts of human behavior and diversity, such as psychology, sociology or anthropology The students must take the appropriate courses to ensure Domain 5 KRDs are included. Courses where KRD 5.1 is covered: FAB 101 (Food Service Sanitation I): Obtain National Sanitation certification (ServSafe) FAB 159 (Food Service Operations Fundamentals): food production basics, culinary math, techniques and kitchen operations, recipe modification FAB 160 (Hospitality Purchasing): food, beverage, supplies, ordering, receiving, storing, suppliers NUTR 326 (Principles of Food Science): food science, technology, chemical and physical properties of food, recipe modification NUTR 370 (Nutrition During the Lifecycle): recipes, menus, food products acceptable for diverse groups in Division for Aging Services assignment Courses where KRD 5.2 and 5.3 are covered are below. The course descriptions of each may be found in Appendix H. KIN 300: Statistics for the Health Sciences BIOL 189/189L (GENETICS): Fundamentals of Life Sciences BIOL 223/223L: Human Anatomy and Physiology I BIOL 224/224L: Human Anatomy and Physiology II NUTR 223: Principles of Nutrition BIOL 251/251L: General Microbiology CHEM 108: Chemistry for the Health Sciences NUTR 370: Nutrition in the Lifecycle NUTR 450 Nutritional Pathophysiology: (NUTRIGENOMICS & Pharmacology): NUTR 451: Nutrition and Metabolism 10

11 Curriculum Map Courses Aligned with Student Learning Outcomes & Core Knowledge for the RDN Courses & Rotations KRD 1.1 KRD 2.1 KRD 2.2 KRD 2.3 Semester 1 CHEM 108: Chemistry for the Health Sciences (3 BIOL 189/189L: Fundamentals of Life Sciences (4 Semester 2 BIOL 251/251L: General Microbiology (4 Semester 3 FAB 101: Food Service Sanitation (1 credit) NUTR 223: Principles of Nutrition (3 NUTR 271: KRD 3.1 KRD 3.2 KRD 3.3 KRD 4.1 KRD 4.2 KRD 4.3 KRD 4.4 KRD 4.5 KRD 5.1 KRD 5.2 KRD

12 Orientation to Nutrition and Dietetics (1 credit) BIOL 223/223L: Human Anatomy and Physiology I (4 Semester 4 BIOL 224/224L: Human Anatomy and Physiology II (4 NUTR 301: Nutrition, Health and Ethnic Issues (3 Semester 5 FAB 159: Food Service Operations Fundamentals (3 KIN 300: Statistics for the Health Sciences (3 NUTR 370: Nutrition In the Lifecycle (3 NUTR 451: Nutrition and Metabolism I (3 Semester 6 FAB 160: 12

13 Hospitality Purchasing (3 NUTR 311/311L: Nutrition Assessment (4 NUTR 326: Principles of Food Science (3 Semester 7 NUTR 405: Advanced Sports Nutrition (3 NUTR 426: Medical Nutrition Therapy I (3 NUTR 429: Dietetics, Business, and Management Principles I (3 NUTR 470: Community Nutrition (3 Semester 8 NUTR 427: Medical Nutrition Therapy II (3 NUTR 431: Office of Academic Assessment 13

14 Seminar in Nutrition (3 NUTR 450: Advanced Nutrition: Theory and Application (3 Office of Academic Assessment 14