Outcomes
| Food & Nutrition Learning Goals | Description of Accomplishments that Met Goals |
1. Evaluate the role of nutrition in optimizing health throughout the lifecycle and respond to harmful nutrition practices. | Completed project in Healthy aging class that demonstrated proper diet through the life cycle. Completed nutrient analysis for individual in specific time in the life cycle. |
2. Demonstrate knowledge of nutrition as it applies to food service, dietetics, and wellness | Completed nutrient analysis of self and identified goals to improve wellness. Tested vegetables in preparation of brownies to improve nutrient content. |
| 3. Demonstrate the knowledge and ability to apply management principles to nutrition and food service. | Managed team in preparing cultural meal. |
4. Present and evaluate food and nutrition education programs to a variety of audiences. | Presented data on worksite wellness to members of human resources at USI. Presented cultural meal to variety of professors and kitchen staff. Presented given chapter of The China Study to class. |
5. Assess the role that behavior, economics, and dietary supplements have on planning and eating healthy diets. | Created a menu for soup kitchen that included cheap and nutritious recipes to be used. |
6. Demonstrate basic food preparation and presentation skills | Prepared a cultural meal for professors and kitchen staff. |
7. Apply food science knowledge | Used lab experience from food science class to create recipes for vegetables grown at Seton Harvest |
8. Demonstrate problem-solving skills in food service, dietetics, and wellness. | Overcame variety of obstacles in preparation of cultural meal. |