Unit: Human Nutrition, Food & Animal Sciences
Program: Food Science & Human Nutrition (BS)
Degree: Bachelor's
Date: Fri Oct 04, 2013 - 11:31:10 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.

Department Website URL: http://www.ctahr.hawaii.edu/hnfas/
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:

Curriculum Map File(s) from 2013:

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, 2012 and September 30, 2013? (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, 2012 to September 30, 2013: State the assessment question(s) and/or assessment goals. Include the SLOs that were targeted, if applicable.

Background information:

The Didactic Program in Dietetics at UH Manoa is currently granted accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (800) 877-1600 ext. 5400.  We must meet specific skills and knowledge requirements to maintain accreditation.  Of UH-Manoa's "Peer" and "Benchmark" institutions, 6 and 3 institutions have accredited dietetics programs, respectively.  Our current, accredited dietetics program at UHM requires 122 credits, of which over 80% are specified courses.  This offers little flexibility for students, particularly when there are scheduling conflicts.

Assessment question (internal): How do the UH-Manoa FSHN dietetics option academic requirements compare to accredited dietetics programs at peer and benchmark institutions?

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.

The dietetics degree requirements at 9 institiutions were inventoried.  Information was obtained from the institutions' websites.

Peer Institutions:

Colorado State Univ– Ft Collins

Oregon State Univ- Corvallis

University of Arizona- Tucson

University of Illinois-Chicago**

University of Kentucky- Lexington

University of New Mexico

Benchmark Institutions:

University of Pittsburgh

University of Tennessee- Knoxville

University of California- Davis

8) State how many persons submitted evidence that was evaluated. If applicable, please include the sampling technique used.

1 person submitted evidence that was reviewed by all instructional faculty (11 faculty).

9) Who interpreted or analyzed the evidence that was collected? (Check all that apply.)

Course instructor(s)
Faculty committee
Ad hoc faculty group
Department chairperson
Persons or organization outside the university
Faculty advisor
Advisors (in student support services)
Students (graduate or undergraduate)

10) How did they evaluate, analyze, or interpret the evidence? (Check all that apply.)

Used a rubric or scoring guide
Scored exams/tests/quizzes
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.

General findings

Basic sciences:  All programs required 1 semester of general chemistry, 1 semester of organic chemistry, 1 semester of anatomy/physiology. 7/9 programs required 1 semester of biochemistry.  4/9 programs required additional basic sciences: 2nd semester organic chem, exercise physiology, 2nd semester biology, physics

Major core: All programs required introductory nutrition (FSHN 185) and 2 semesters of advanced nutrition (FSHN 485/486).  4/9 programs required introductory foods (FSHN 181/L)

Dietetics –FSHN:  All programs required food management (FSHN 311), food safety or microbiology (FSHN 440), 1 semester of community nutrition (FSHn 451), 1 semester MNT (FSHN 467).  4/9 programs required nutrition education or taught it as a separate course (FSHN 452). 7/9 programs required a second semester of MNT (FSHN 468). 2/9 programs required nutrition and marketing (FSHN 322)  1/9 programs required sports nutrition (FSHN 480).

8/9 programs required alternative courses.  Most common were “seminar” “orientation” “internship prep” “careers/professional issues.”  Many of these courses were 1-2 credits

Dietetics- Supporting: 8/9 programs required psychology.  1/9 programs required genetics. 4/9 programs required pharmacology.

12) State how the program used the results or plans to use the results. Please be specific.

We are assessing the content of our required courses to identify gaps and redundancies in our program. Based on comparison between UH-Manoa and peer and benchmark institutions, and the gaps and redundancies, we will revise our course offerings and program requirements.  The aim is to fulfill the program SLOs and dietetics accreditation requirements in the most efficient manner.

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.


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.