School Year 2017-18

1.  Evaluate the role of nutrition in optimizing health throughout the lifecycle and responding to harmful nutrition practices.  

NUTR 396: Nutrition throughout the Lifecycle; in this course we did the Lifecycle Project and this was a great assignment for learning how to analyze nutritional data from all angles in reference to one person. Determining the MBR, DRAs, and DV% and looking closer for where there is not enough and also too much of macro and micro nutrients; and the harmful practices is due from misinformed and unguided individuals about diet plans, meal replacements, which are better the diets that are low to no carbs and high meat proteins or low in meat proteins and high carbs, most individuals stay in a confused state of what they can and can't eat.                                               

2.  Demonstrate knowledge of nutrition as it applies to food service, dietetics, and wellness.

NUTR 383: Food Science fulfilled this learning objective with the Heart Healthy Virtual Luncheon. A heart healthy lunch was demonstrated virtually where we showed the choices of foods and why they were nutritious and demonstrated how to prepare the lunch.                                                         

3.  Demonstrate the knowledge and ability to apply management principles to nutrition and food service.                                                                           NUTR  381: Quantity Food Purchasing and Management fulfilled this learning objective when doing the Cultural meal because all aspects of preparing a meal for a group was part of this project, short of growing the food ourselves, planning of the menu, acquiring the goods, preparing the goods, as well as keeping an account of the cost per serving and per meal, the invitations, serving the meal, and an added educational component to provide during the meal to the guests.                                                            

4.  Present and evaluate food and nutrition education programs to a variety of audiences.                       

NUTR 465: Community Nutrition provided knowledge on this point by doing a presentation at SWIRCA for low income seniors.                                                                                      

5.  Assess the role that behavior, economics, and dietary supplements have on planning and eating healthy.

In nearly every Nutrition class, behavior, lifestyle patterns and socio-economics factors were highlighted demonstrating how food deserts and low-income areas of the population would have such low access to nutritious foods that impacted the populations ability to adopt healthy eating patters.                                                                                                 

6.  Demonstrate basic food preparation and presentation skills. 

The cultural meal in NUTR 381 as well as the heart healthy virtual lunch did both.

7. Apply Food Science knowledge 

NUTR 383: Food Science had labs that were designed to teach us how to take a recipe and make it healthier by swapping out ingredients that we already know isn't so good for you. My favorite lab was when vegetables were used to prepare brownies and to my surprise there it was successful.                                                        

8. Demonstrate problem-solving skills in food service, dietetics, and wellness. 

In GERO 318 Healthy Aging there was an assignment where we had assess the content of a brief movie called "Outbreak" that helped  us understand the methodical approach and instructions necessary for solving or at least dealing with things like the pandemic and how to assist keeping a population healthy.