Outcomes

Food & Nutrition Learning Goals	Description of Accomplishments that Met Goals
Evaluate the role of nutrition in optimizing health throughout the lifecycle and respond to harmful nutrition practices.	NUTR 396: An in-depth look at each life cycle. Starting at pre pregnancy and ending with older adulthood. Each was broken down into several different components. Starting with the classification of the life cycle and ending with the common problems and nutritional intervention that can be taken. It also looks at environmental factors that contribute to nutritional need. This course allowed us to look at the different demographics and what nutritional problems they may face.
Demonstrate knowledge of nutrition as it applies to food service, dietetics, and wellness.	NUTR 203: Provided an exceptional outline as to the three concentrations of food service management, dietetics, and nutrition and wellness we discussed the different job opportunities, education requirements, and professional requirements such as licenses.. We also examined what makes each of these careers unique and the traits that make the people doing them the right fit.
Demonstrate the knowledge and ability to apply management principles to nutrition and food service.	NUTR 285: is an introductory course on the management fundamentals of the foodservice system. We learned techniques regarding budget, scheduling, and many other critical areas in the foodservice system. From this course we gained real world applications in which we can apply to our future careers.
Present and evaluate food and nutrition education programs to a variety of audiences.	Nutr 465: Helped us to assess and develop community nutrition programs that are used for different audiences. We had the opportunity to work with several different community partners to learn about their nutrition education programs and assess their ability to help educate the individuals utilizing their services within Vanderburgh county.
Assess the role that behavior, economics, and dietary supplements have on planning and eating healthy diets.	Nutr 481: Counseling in nutrition gave us real life experience with client with different socio-economic and health backgrounds. Through this opportunity and continued lectured we learned of ways that the listed items affect nutrition status. Along with the role we have as dietetics professionals to help educate individuals on how food and nutrition plays a role in overall health status. Nutr 465: Community nutrition also allowed for further learning on the listed concepts.
Demonstrate basic food preparation and presentation skills.	NUTR 381: A guided experience into the food service and preparation area. Evaluation and skills training in the quantity food setting. Along with supervision of task both from a managerial perspective and an employee perspective.
Apply food science knowledge.	NUTR 384: Is a higher level continuation of knowledge that was gained in previous courses such as NUTR 381 and NUTR 285 this course was designed to help us gain knowledge and understanding on the science behind the food that we consume. While in this class we do a deep dive into all the different aspects of the macronutrients and the science behind the foods that make up that group. We spent time each week in lecture and lab working hands on to better increase our knowledge of food science. We also performed a self direct food science experiment of our choosing.
Demonstrate problem-solving skills in food service, dietetics, and wellness.	Nutr 496: Is leadership and professional issues in food and nutrition. This course provides us the opportunity to look outward into the world around us and assess issues involving food and nutrition These issues were assessed through debate topics and research papers that provided us opportunities for professional growth and learning.