Program: Food Science & Human Nutrition (BS)
Date: Thu Oct 04, 2012 - 10:08:31 am
1) Below are your program's student learning outcomes (SLOs). Please update as needed.
FSHN Program Learning Outcomes
1. Know, apply and critically analyze and evaluate concepts related to the science of food and nutrition with a focus on humans.
2. Develop written & oral skills commensurate with the ability to summarize, evaluate, synthesize, and appropriately communicate scientific concepts to a variety of audiences.
3. Acquire personal characteristics and leadership, management, and human relations skills appropriate to professional practice in careers related to food science and human nutrition.
4. Recognizes and uses appropriate technologies, such as computer applications and/or food and nutrition laboratory methodologies.
5. Identifies and develops skills to gain successful admission into entry level careers or post-graduate education.
6. Develops problem-solving and critical thinking skills.
7. Demonstrates participation in community service.
8. Identifies community issues from local to global levels.
2) Your program's SLOs are published as follows. Please update as needed.
Student Handbook. URL, if available online: http://www.ctahr.hawaii.edu/hnfas/degrees/undergrad/FSHN.html1a.pdf
Information Sheet, Flyer, or Brochure URL, if available online: http://www.ctahr.hawaii.edu/hnfas/degrees/undergrad/FSHN.html
UHM Catalog. Page Number: http://www.catalog.hawaii.edu/schoolscolleges/ctahr/humannuti.htm
Course Syllabi. URL, if available online:
3) Select one option:
- File (03/16/2020)
4) For your program, the percentage of courses that have course SLOs explicitly stated on the syllabus, a website, or other publicly available document is as follows. Please update as needed.
5) Did your program engage in any program assessment activities between June 1, 2011 and September 30, 2012? (e.g., establishing/revising outcomes, aligning the curriculum to outcomes, collecting evidence, interpreting evidence, using results, revising the assessment plan, creating surveys or tests, etc.)
No (skip to question 14)
6) For the period June 1, 2011 to September 30, 2012: State the assessment question(s) and/or assessment goals. Include the SLOs that were targeted, if applicable.
Based on prior student feedback, the goal was the restructure the FSHN Pre-professional and FSHN Sports and Wellness requirements to improve flexibility and better prepare students for careers or post-bac study.
7) State the type(s) of evidence gathered to answer the assessment question and/or meet the assessment goals that were given in Question #6.
Evaluation of current FSHN pre-professional students' academic plans that include required courses for professional schools (medical school, pharmacy school, dental school).
Evaluation of current FSHN sports and wellness students' academic plans and the relevancy of course work as it relates to common career paths.
8) State how many persons submitted evidence that was evaluated. If applicable, please include the sampling technique used.
9) Who interpreted or analyzed the evidence that was collected? (Check all that apply.)
Ad hoc faculty group
Persons or organization outside the university
Advisors (in student support services)
Students (graduate or undergraduate)
10) How did they evaluate, analyze, or interpret the evidence? (Check all that apply.)
Used professional judgment (no rubric or scoring guide used)
Compiled survey results
Used qualitative methods on interview, focus group, open-ended response data
External organization/person analyzed data (e.g., external organization administered and scored the nursing licensing exam)
11) For the assessment question(s) and/or assessment goal(s) stated in Question #6:
Summarize the actual results.
Students wishing to attend a professional school needed to take up to 15 extra credits, not covered by the FSHN major to meet professional school admission criteria.
Students entering careers focuses on sports nutrition or health coaching do not need all of the upper division FSHN courses to succeed in their career.
12) State how the program used the results or plans to use the results. Please be specific.
Academic program requirements for FSHN Pre-professional were revised to include more Math/Science/Health electives necessary for professional school admission. Also, the number of required major courses was reduced to 7 (22 credits). An additional category of "major electives" was created, in which students select 9 credits of FSHN courses from a list.
Academic program requirements for FSHN Sports and Wellness were revised to include more Science/Health electives necessary for professional school admission. Also, the number of required major courses was reduced to 7 (22 credits). An additional category of "major electives" was created, in which students select 9 credits of FSHN courses from a list.
13) Beyond the results, were there additional conclusions or discoveries?
This can include insights about assessment procedures, teaching and learning, program aspects and so on.
The new requirements were implemented Fall 2012. No data has been collected on time-to-graduation/career placement.
14) If the program did not engage in assessment activities, please explain.
Or, if the program did engage in assessment activities, please add any other important information here.
FSHN also introduced two new options, Food Science Business and Food Science Pre-professional, effective Fall 2012.