Student Assessment of the Student Learning Outcomes established by accreditation agency (CADE)

Bachelor of Science in Dietetics & Nutrition

Formative and Summative Assessment Plan to Evaluate Acquisition of Knowledge and Abilities Necessaries to Attain
Learning Outcomes
Timeline for
Assessment
Individual assessment Evaluation
Learning Outcome Course(s) ID method(s) Expected outcome
Responsible data criteria
used1
collection

KR The curriculum must reflect scientific basis of the dietetics profession including: research methods, interpretation of research literature and integration of
1.1 research principles into evidence-based practice
NUTR 4075
100% of students have to complete a
Institutions
CS, O case study and 90% will demonstrate C. Alcaraz 5th semester
Organization &
correct ethical judgment.
Management
1.1.a. Demonstrate how to NUTR 4085 75% of students will earn a grade B or
locate, interpret, evaluate Quantity Food P better in literature review of recent I. Hernández 8th semester
and use professional Production literature related to foodservice service
literature to make ethical NUTR 4163 75% have to accurately review one
evidence-based decisions. Advanced P scientific evidence to support each C. Alcaraz 7th semester
Nutrition nutrient role using a standard scale.
NUTR 4165 90% students will receive grade B or
Applied Clinical CS above in a written summary of 1 recent L. Vicéns 8th semester
Dietetics journal article

75% of the students will fulfill the

NUTR 4041 P evaluation criteria with a good or better C. Mir 5th semester
rating in rubric.
1.1.b. Able to use current NUTR 4165 Criteria
75% will get a B or better when
information technologies to Applied Clinical CS Online L. Vicéns 8th semester includes:
completing an online assignment
locate and apply evidence based Dietetics 1. Selection of
guidelines and protocols. NUTR 4170
80% of the students will use current recent
Methods in
O, P information technologies when A. Cruz 6th semester scientific
Nutrition
preparing teaching plans articles (i.e.,
Education

1
Assessment methods: P= Paper/Report, E= Written Exam, PO= Portfolio, O=Oral presentation, L=Laboratory report, CS=Case Studies, FE=Fairs and
exhibitions, Q=Quizzes. 2 Check Points refer to key courses where summative assessment will occur throughout the duration of the program.
REVISED: 11/2010 ep
1
 Student Assessment of the Student Learning Outcomes established by accreditation agency (CADE)
Bachelor of Science in Dietetics & Nutrition

Timeline for
Assessment
Individual assessment Evaluation
Learning Outcome Course(s) ID method(s) Expected outcome
Responsible data criteria
used1
collection

last 5 years)
from database.
90% students will be able to locate and 2. Integrates
NUTR 4175
integrate evidence-based practice
Practicum in and applies
P guidelines when developing nutrition E. Pinto
Nutrition the findings(s)
education interventions, These will be
Education of the article in
included in their teaching plans.
their own
work.
KR
The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice.
2.1
90% of the students will demonstrate
NUTR 4055
O effective oral/written communication in B. Toro 6th semester
Purchasing…
presentations using a standard scale
NUTR 4085 80% of the student will earn a grade of
Quantity Food L, O B or better in oral/written I. Hernández 8th semester
Production communication in presentations.
100% of students will use Blackboard
(access documents, links, on-line
2.1.a. Demonstrate effective and discussion boards, pre-lab quizzes), on-
professional oral and written line DRIs, on-line USDA Nutrient
communication and Analysis, on-line Human Genome
documentation and use of Project Educ Module, on-line data bases
current information to id and retrieve journal articles.
NUTR 4158
technologies 100% of students will turn in data base M. Schelske
Human P, OM
search strategies, results printouts, and 3 Santos
Biochemistry
recent journal articles evidencing
application of skills in identifying
scientific research articles, turn in a
written summary, and present orally
with PowerPoint; 75% of students
completing the course will obtain grades
of >70%

1
Assessment methods: P= Paper/Report, E= Written Exam, PO= Portfolio, O=Oral presentation, L=Laboratory report, CS=Case Studies, FE=Fairs and
exhibitions, Q=Quizzes. 2 Check Points refer to key courses where summative assessment will occur throughout the duration of the program.
REVISED: 11/2010 ep
2
 Student Assessment of the Student Learning Outcomes established by accreditation agency (CADE)
Bachelor of Science in Dietetics & Nutrition

Timeline for
Assessment
Individual assessment Evaluation
Learning Outcome Course(s) ID method(s) Expected outcome
Responsible data criteria
used1
collection

80% of students will demonstrate

excellent or good effective and
NUTR 4170
professional oral and written
Methods in
O, E, P communication and documentation in A. Cruz
Nutrition
the oral presentation and reports
Education
assigned when rated with a standard
scale
NUTR 4197
Principles of
90% of students will earn a grade of B
Statistics for
or better in a written and oral
Students of the E. Pinto
presentation of a research proposal
School of Family
using published nutrition literature
Ecology and
Nutrition

NUTR 4176 80% of students must demonstrate

2.1.b. Able to demonstrate Nutrition in the O,P appropriate communication and C. Mir
assertiveness, advocacy and Community negotiation skills
negotiation skills appropriate NUTR 4163 90% of the students will demonstrate
for the situation. Advanced P, O, CS effective oral/written communication in C. Alcaraz
Nutrition presentations.
KR
The curriculum must provide principles and techniques of effective counseling methods
2.2
NUTR 4170
Methods in
A. Cruz
Nutrition
Education
NUTR 4175 90% of students will receive a good or
2.2.a. Able to demonstrate
Supervised excellent standardized evaluation from a
counseling techniques of
Practice in FE health care professional observing them E. Pinto
effective counseling methods
Nutrition using counseling techniques during a
Education nutrition education activity
NUTR 4165
75% will earn a B or better; when
Applied Clinical CS, O L. Vicens 8th semester
completing an online assignment
Dietetics
1
Assessment methods: P= Paper/Report, E= Written Exam, PO= Portfolio, O=Oral presentation, L=Laboratory report, CS=Case Studies, FE=Fairs and
exhibitions, Q=Quizzes. 2 Check Points refer to key courses where summative assessment will occur throughout the duration of the program.
REVISED: 11/2010 ep
3
 Student Assessment of the Student Learning Outcomes established by accreditation agency (CADE)
Bachelor of Science in Dietetics & Nutrition

Timeline for
Assessment
Individual assessment Evaluation
Learning Outcome Course(s) ID method(s) Expected outcome
Responsible data criteria
used1
collection

KR The curriculum must include opportunities to understand governance of dietetics practice, such as the ADA Scope of Dietetics Practice Framework, Standards of
2.3 Professional and the Code of Ethics for the Profession of Dietetics and interdisciplinary relationships in various practice settings.
75% students will earn a B or better in
NUTR 4164
2.3.a Able to locate, E, CS E, CS when completing an online L. Vicéns
Clinical Dietetics
assignment
understand and apply
NUTR 4175 100% of students will be able to locate
established guidelines to a Supervised professional guidelines for specific
professional practice Practice in chronic conditions to be used when E. Pinto
scenario Nutrition required for nutrition education
Education activities

When performing the foodservice

practicum 85% of students will be able
NUTR 4085
to accurately identify and describe the Check Point
Quantity Food L I. Hernández
roles of others health care professionals 8th semester
Production
when the delivering of food and
nutrition services.
2.3.b. Able to identify and
NUTR 4075 Food
describe the roles of others with 80% of the students will earn a grade of
Service Systems CS, O, P C. Alcaraz
whom the RD collaborates in the B or higher in quizzes and exams.
Management
delivery of food and nutrition
100% of students will maintain a journal
services.
to reflect on nutrition education
NUTR 4175
activities offered throughout the
Practicum in
R semester in the community and reflect E. Pinto
Nutrition
on the role and integration of other
Education
health professionals with nutritionists
and dietitians
KR The curriculum must reflect the nutrition care process and include the principles and methods of assessment, diagnosis, identification and implementation of
3.1 interventions and strategies for monitoring and evaluation.
3.1.a. Able to use the nutrition 75% students will earn a grade of B or
NUTR 4164 E
care process to make decisions, better in specific exam items related to L. Vicéns
Clinical Dietetics
to identify nutrition-related this topic

1
Assessment methods: P= Paper/Report, E= Written Exam, PO= Portfolio, O=Oral presentation, L=Laboratory report, CS=Case Studies, FE=Fairs and
exhibitions, Q=Quizzes. 2 Check Points refer to key courses where summative assessment will occur throughout the duration of the program.
REVISED: 11/2010 ep
4
 Student Assessment of the Student Learning Outcomes established by accreditation agency (CADE)
Bachelor of Science in Dietetics & Nutrition

Timeline for
Assessment
Individual assessment Evaluation
Learning Outcome Course(s) ID method(s) Expected outcome
Responsible data criteria
used1
collection

problems and determine and

evaluate nutrition interventions, NUTR 4165 80% students will earn a grade of B or
Check Point
including MNT, disease Applied Clinical CS,E better in an oral presentation of a case L. Vicéns
8th semester
prevention and health Dietetics study
promotion.
KR
The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention.
3.2
NUTR 4176
75% of students will receive a B or
Nutrition in the Portfolio C. Mir
better in their Portfolios
Community
80% of the students will receive a grade
NUTR 4086 of B or better demonstrating adequate Check Point
L B. Toro
Institutional Menu menu planning and food production 7th semester
3.2.a. Able to apply knowledge
practices in laboratory experiences.
of the role of environment, food
70% of the students will obtain > 70%
and lifestyle choices to develop
NUTR 4158 on exam questions related to the M.
interventions to affect change
Human E biochemical basis of the roles of Schelske
and enhance wellness in diverse
Biochemistry environment, foods, food components Santos
individuals and groups
and lifestyle on health and disease
NUTR 4175
80% of students will be evaluated as
Supervised
good or excellent with regards to the
Practice in FE, O E. Pinto
vocabulary, content and educational
Nutrition
strategy used for the activity.
Education
KR
The curriculum must include education and behavior change theories and techniques
3.3

3.3.a. Able to develop an NUTR 4170 80% of the students will develop an
educational session or Methods in educational strategy for different
O, E A. Cruz
program/educational strategy Nutrition clientele and will be rated as excellent
for a target population Education or good with a standard scale

1
Assessment methods: P= Paper/Report, E= Written Exam, PO= Portfolio, O=Oral presentation, L=Laboratory report, CS=Case Studies, FE=Fairs and
exhibitions, Q=Quizzes. 2 Check Points refer to key courses where summative assessment will occur throughout the duration of the program.
REVISED: 11/2010 ep
5
 Student Assessment of the Student Learning Outcomes established by accreditation agency (CADE)
Bachelor of Science in Dietetics & Nutrition

Timeline for
Assessment
Individual assessment Evaluation
Learning Outcome Course(s) ID method(s) Expected outcome
Responsible data criteria
used1
collection

100% of students will be evaluated as

NUTR 4175
excellent or good by community
Supervised
members after delivering an educational
practice in O E. Pinto
activity for the following groups:
nutrition
toddlers/children, adolescents,
education
pregnant/lactating and elderly
KR
The curriculum must include management and business theories and principles required to deliver programs and services
4.1
4.1.a. Able to apply management NUTR 4075 80% of the students will demonstrate
and business theories and Institutions adequate management & business
P, E, O C. Alcaraz
principles to the development, Organization and theory knowledge in according to exam
marketing and delivery of Management performance
programs or services NUTR 4086 B. Toro

NUTR 4075
80% of the students will accurately
Institutions
E, CS interpret financial data in practice C. Alcaraz
Organization and
exercises and exams.
Management
4.1.b. Able to determine costs of
80% of the students will calculate
services operations, prepare NUTR 4085
recipes and disposables dishes costs, and
budget and interpret financial Quantity Food L I. Hernández 8th semester
interpret the results accurately using a
data. Production
standard scale.
80% of the students will accurately
NUTR 4086
E, Q, PE prepare budgets for laboratory B. Toro 7th semester
Institutional Menu
experiences.

NUTR 4075 80% of the students will make correct

Institutions human resources decisions according to
CS C. Alcaraz
4.1.c. Able to apply the Organization and the different laws, regulations and
principles of human resource Management situations.
management to different 85% of the student will earn a grade of
NUTR 4085
situations B or better when studying and planning
Quantity Food L I. Hernández 8th semester
employee schedules for foodservice
Production
system

1
Assessment methods: P= Paper/Report, E= Written Exam, PO= Portfolio, O=Oral presentation, L=Laboratory report, CS=Case Studies, FE=Fairs and
exhibitions, Q=Quizzes. 2 Check Points refer to key courses where summative assessment will occur throughout the duration of the program.
REVISED: 11/2010 ep
6
 Student Assessment of the Student Learning Outcomes established by accreditation agency (CADE)
Bachelor of Science in Dietetics & Nutrition

Timeline for
Assessment
Individual assessment Evaluation
Learning Outcome Course(s) ID method(s) Expected outcome
Responsible data criteria
used1
collection

KR
The curriculum must include content related to quality management of food and nutrition services
4.2
80% of the students will apply high
standards of sanitation in the storage,
NUTR 4031
L, E handling and preparation of food when A. Cruz 4th semester
Food Science
evaluated in the laboratory using a
standard scale
NUTR 4065
Layout Design 90% of the students will demonstrate
and Equipment E, Q correct food safety knowledge in exams B. Toro
Purchasing for & quizzes.
Institutions
80% of the students will demonstrate
correct food safety and sanitation
practices in the foodservice practicum.
4.2.a. Able to apply safety NUTR 4085
principles related to food, Quantity Food L I. Hernández 8th semester
80% of the students will complete a
personnel and consumers Production
safety inspection demonstrating ability
to identify safety concerns and make
appropriate recommendations.
90% of the students will demonstrate
NUTR 4086
Q, L correct food safety practices in B. Toro 7th semester
Institutional Menu
laboratory experiences.
100% of students are trained in
laboratory safety principles, including of
NUTR 4158 transmission of blood-borne pathogens
M. Schelske
Human L and disposal of biological waste for
Santos
Biochemistry clinical applications in the laboratory
setting; 90% satisfactorily pass the
applied evaluation

1
Assessment methods: P= Paper/Report, E= Written Exam, PO= Portfolio, O=Oral presentation, L=Laboratory report, CS=Case Studies, FE=Fairs and
exhibitions, Q=Quizzes. 2 Check Points refer to key courses where summative assessment will occur throughout the duration of the program.
REVISED: 11/2010 ep
7
 Student Assessment of the Student Learning Outcomes established by accreditation agency (CADE)
Bachelor of Science in Dietetics & Nutrition

Timeline for
Assessment
Individual assessment Evaluation
Learning Outcome Course(s) ID method(s) Expected outcome
Responsible data criteria
used1
collection

75% of the students will be able to

4.2.b. Able to develop outcome
measures, use informatics
principles and technology to
collect and analyze data for
assessment and evaluate data to
use in decision-making.
KR
The curriculum must include the fundamentals of public policy, including the legislative and regulatory basis of dietetics practice
4.3
4.3.a. Able to explain the impact
of public policy, including the
legislative and regulatory basis
of dietetics practice
KR
The curriculum must include content related to health care systems
4.4
accurately develop outcomes measures,
use informatics principles and
NUTR 4085
technology to collect and analyze data
Quantity Food L I. Hernández 8th semester
when performing acceptability studies
Production
with patients/clients or visual tray waste
study of a tray delivery in a hospital
setting.
80% of the students will be able to
collect, analyze & evaluate nutritional
NUTR 4086
P intake using the adequate computer B. Toro 7th semester
Institutional Menu
software. They will earn a grade of B or
better in this report.
100% of students will use on-line
resources for lab preparation, collect
data using qualitative and quantitative
techniques and current scientific
NUTR 4158 instrumentation, analyze results using
M. Schelske-
Human L, E, Q Excel formulas, tables and graphs and
Santos
Biochemistry interpret data with individual
conclusions; 75% of the students will
obtain > 75% on lab notebooks; 70% of
the students will obtain > 70% on exams
and quizzes
80% of students must develop an
NUTR 4176 example of a law project and must visit
Nutrition in the O, P, CS and have an interview with their C. Mir
Community legislators. 80% will earn a grade of b or
better in this report.

1
Assessment methods: P= Paper/Report, E= Written Exam, PO= Portfolio, O=Oral presentation, L=Laboratory report, CS=Case Studies, FE=Fairs and
exhibitions, Q=Quizzes. 2 Check Points refer to key courses where summative assessment will occur throughout the duration of the program.
REVISED: 11/2010 ep
8
 Student Assessment of the Student Learning Outcomes established by accreditation agency (CADE)
Bachelor of Science in Dietetics & Nutrition

Timeline for
Assessment
Individual assessment Evaluation
Learning Outcome Course(s) ID method(s) Expected outcome
Responsible data criteria
used1
collection

NUTR 4165 75% students will earn a grade of B or

Applied Clinical E better in specific items in the exam L. Vicéns 8th semester
Dietetics related to this topic.
80% of students will be able to integrate
4.4.a. Able to explain the impact
the PR and USA health care system and
of health care policy and NUTR 4176
the economical, political, social and
administration, different health Nutrition in the O C. Mir
cultural characteristics 80% of students
care delivery systems and Community
will earn a grade of B or better in this
current reimbursement issues,
report.
policies and regulations on food
NUTR 4225
and nutrition services
Professional
Aspects in
Nutrition &
Dietetics

1
Assessment methods: P= Paper/Report, E= Written Exam, PO= Portfolio, O=Oral presentation, L=Laboratory report, CS=Case Studies, FE=Fairs and
exhibitions, Q=Quizzes. 2 Check Points refer to key courses where summative assessment will occur throughout the duration of the program.
REVISED: 11/2010 ep
9
 Student Assessment of the Student Learning Outcomes established by accreditation agency
(CADE)
Bachelor of Science in Dietetics & Nutrition

1
Assessment methods: P= Paper/Report, E= Written Exam, PO= Portfolio, O=Oral presentation, L=Laboratory
report, CS=Case Studies, FE=Fairs and exhibitions, Q=Quizzes. 2 Check Points refer to key courses where
summative assessment will occur throughout the duration of the program.
REVISED: 11/2010 ep
10