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Student Learning Outcomes

Discipline: Degree: AS-T - Nutrition and Dietetics - S0422

Course Name	Course Number	Objectives
Cultural and Ethnic Foods	NF 28	Students completing NF 28 - Cultural and Ethnic Foods will be able to identify the core foods, flavor principles, traditional foods, special occasion foods, and therapeutic foods used in each culture studied. Students completing NF 28 - Cultural and Ethnic Foods will be able to analyze how food is used culturally and symbolically in holiday and religious ceremonies throughout the world.
Elementary Statistics	Math 110	Demonstrate an understanding of, and ability to use, basic ideas of statistical processes, including hypothesis tests and confidence interval estimation. Assess how data were collected and recognize how data collection affects what conclusions can be drawn from the data. Identify appropriate graphs and summary statistics for variables and relationships between them and correctly interpret information from graphs and summary statistics. Identify appropriate statistical techniques and use technology-based statistical analysis to describe, interpret, and communicate results. Evaluate ethical issues in statistical practice. Describe and apply probability concepts and distributions.
Elementary Statistics -Honors	Math 110H	Describe and apply probability concepts and distributions. Assess how data were collected and recognize how data collection affects what conclusions can be drawn from the data. Identify appropriate graphs and summary statistics for variables and relationships between them and correctly interpret information from graphs and summary statistics. Identify appropriate statistical techniques and use technology-based statistical analysis to describe, interpret, and communicate results. Evaluate ethical issues in statistical practice. Students will be able to use sample statistics to develop a confidence interval for population parameters. Using sample statistics from one or more samples, students will be able to test a claim made about a population parameter.
General Chemistry I	CHEM 50	Chem 50 students will be able to demonstrate an understanding of solution chemistry such as: a. calculating molarity b. making dilutions c. performing stoichiometric calculations. Chem 50 students will be able to demonstrate an understanding of stoichiometric principles, such as: a. Mole-to-mole conversions b. Mole-to-mass conversions c. Mass-to-mass conversions d. Identifying limiting reactant e. Calculating the theoretical yield f. Calculating the amount of excess reactant
General Chemistry I - Honors	CHEM 50H	Chem 50H students will be able to demonstrate an understanding of stoichiometric principles, such as: a. Mole-to-mole conversions b. Mole-to-mass conversions c. Mass-to-mass conversions d. Identifying limiting reactant e. Calculating the theoretical yield f. Calculating the amount of excess reactant Chem 50 students will be able to demonstrate an understanding of solution chemistry such as: a. calculating molarity b. making dilutions c. performing stoichiometric calculations.
Introduction to Nutrition Science	NF 25	Students completing NF 25 - Introduction to Nutrition Science will be able to demonstrate mastery of course material by planning a diet that meets or exceeds standards of nutritional adequacy. Students completing NF 25 – Introduction to Nutrition Science will utilize a computerized database to evaluate personal diet records.
Introduction to Psychology	PSYC 1A	Differentiate the major theoretical perspectives of psychology. Apply psychological principles to personal observations and / or experiences. Demonstrate psychology is a science by explaining how psychology utilizes the scientific method.
Introduction to Psychology - Honors	PSYC 1AH	Be able to differentiate the major theoretical perspectives of psychology. Explain how psychology utilizes the scientific method Apply psychological principles to personal experiences.
Introductory Human Physiology	ANAT 10B	Acquire laboratory-generated data and perform statistical analyses within the framework of the scientific method. Predict the outcome of laboratory exercises according to concepts, principles, and laws discussed in the course. Evaluate case studies by applying physiological principles on a molecular, cellular, organ, and systems level. Explain the mechanisms of cellular, cardiopulmonary, neuromuscular, sensory, digestive, renal, and reproductive physiology, and the regulation of these mechanisms. Demonstrate the ability to describe key interactions between organ systems including acid/base regulation, fluid balance, and metabolic regulation. Compare and contrast normal physiology and pathophysiology observed in specific disease states.
Introductory to Human Anatomy	ANAT 10A	Use anatomical regions and directional terms to describe positions and relative positions in the human body. Sequence functional pathways in organ systems such as circulatory, nervous, digestive, respiratory, musculoskeletal, and reproductive systems. Locate and describe the major organs of the human and cat. Describe the functional classes of tissues, and distinguish between tissue subtypes. Review the organs/structures in each organ system and describe the components of each. Describe the structure of the major organs of the human body at the tissue level. Identify body cavities and their contents. Identify and locate major bone markings on all human bones and determine which side of the body a bone belongs to. Identify and describe structures of the eukaryotic cell.
Microbiology	MICR 22	Explain the dynamics of host-parasite interaction. Diagnose specific diseases on the basis of symptoms and laboratory test results. Perform basic microbiology lab procedures using appropriate PPE required for this laboratory course. Demonstrate safe handling and proper hazardous waste disposal procedures for microorganisms and chemicals used. Analyze, using student’s own experimental design, effective hand washing. Demonstrate how to properly use the compound light microscope, as well as know its parts, their functions, how to safely transport and clean it. Perform aseptic transfer techniques and interpretations of laboratory results. Explain the basic features of every group of microorganisms. Describe the physiology and genetic processes of microorganisms. Apply physical and chemical methods of controlling microorganisms.
Principles of Foods with Laboratory	NF 20	Students completing NF 20 - Principles of Foods - will be able to correctly identify key laboratory equipment and utensils. Students completing NF 20 - Principles of Foods with Lab will be able to understand and utilize food science principles in the preparation of a variety of food products.
Principles of Microbiology	MICR 1	Students will evaluate the role of culture methods and selective and differential culture media in identifying microorganisms Students will be able to observe bacterial transformation by plasmid DNA and describe an acquired phenotypic trait of the transformed cells. Students will be able to perform a molecular separation technique (gel electrophoresis) and identify a DNA source using DNA fingerprinting. Students will be able to describe and accurately draw various microbes based on microscopic observations. Students will be able to perform quantitative plating and turbidity measures to determine the number of bacteria present in a culture sample. Students will be able to evaluate the level of contamination in water, milk, specific food products. Students will be able to evaluate physical, chemical and chemotherapeutic agents. Students will be able to identify an unknown bacterial organism based on results of lab procedures performed and through a miniaturized multitest system; compare findings of these two methods. Students will be able to prepare smears, perform staining procedures and record microscopic observations. Students will be able to demonstrate aseptic technique and safe handling of microbial cultures Students will be able to identify the fundamental concepts of immunity, immunization, immune deficiencies and immunological testing. Students will be able to describe the course of infectious diseases, including the interactions with host defenses. Students will be able to evaluate the best method to control microbes in various settings (chemical, physical or chemotherapeutic agents). Students will be able to outline the general characteristics of viruses, prions, and viroids. Students will be able to contrast the metabolic processes of fermentation and aerobic metabolism, noting cycles involved, energy production and end products. Students will be able to describe the role of genes, chromosomes, mutations and human manipulation in heredity of prokaryotic cells. Students will be able to Describe characteristics of selected pathogens, and the diseases caused by each. Students will be able to draw standard growth curves for bacterial cultures and explain factors affecting bacterial growth. Students will be able to describe the structures/functions of external and internal components of both prokaryotic and eukaryotic cells.
Statistics for the Behavioral Sciences	PSYC 10	Perform and evaluate descriptive (e.g., mean, median, mode, variance, standard deviation) and inferential (e.g., Pearson correlation, t tests, z test, and one-way analysis of variance) statistics. Using SPSS software, correctly input data, analyze data, and interpret output for descriptive statistics, t tests, correlation, and one-way analysis of variance.

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