Syllabus
Master of Science in Applied Nutrition
APN 515 Applied Food Innovation – Spring A 2021
Credits - 3
Description
This course will provide applied foundational knowledge in food science, food safety (HACCP) and management principles as it relates to nutrition. Management and supervision planning, organizing, staffing control, leadership, budgeting, directing, marketing and other tools to aid an effective manager will be addressed.
Materials
Learning Objectives and Outcomes
Course Outcomes
CO1: Identify the professional occupations associated with foodservice and differences in food services at different institutions
CO2: Identify each of the food groups, its chemistry, key characteristics, nutrient composition and properties of the foods within each group.
CO3: Design menus based on dietary requirements, recommendations, and need, including for specific disease states.
CO4: Describe biological, physical and chemical hazards that can impact the safety of the food supply, and agencies and regulations that ensure the safety of the U.S. food supply and food systems.
CO5: Demonstrate best practices for the selection, preparation, handling and storage of foods within each food group for optimal safety, overall health and integration into meal management and foodservice.
Assignments
Discussion Board:
You will be required to participate in discussions. Initial posts are due on Sundays, and responses are due by Tuesday. If the initial post and response are not submitted within the discussion week you will be given a zero. Posts submitted after the discussion week will not be graded.
Your success in the course relies on robust discussion, critical thinking, and peer response. Weekly posts responding to prompts posed are meant to facilitate a deeper understanding of the broader themes of the course as well as enrich the readings, handouts, and lectures. Your initial response should be no less than 400 words. Peer-responses should be no less than 200 words and must be thoughtful, contain compliments as well as constructive criticism, and maintain a professional tone.
Furthermore, in regard to all assignments, please observe the following:
- All assignments must be completed using AMA formatting where appropriate.
- All times refer to Eastern Time (ET).
- All questions about assignments and all questions, in general, should be sent through email.
Assignments
Some weeks, your course work will include assignments such as written papers. More details can be found in each week of the course.
Exam
There is a final exam in the course in week 8. It consists of 25 multiple choice questions on topics you learned throughout the course.
Writing Statement
As professionals in the field, you will consistently be expected to clearly and concisely articulate advanced concepts for diverse audiences at a variety of educational levels.
Graduate students are expected to produce their best quality work, including screening their work prior to submission for clarity, grammatical, spelling, formatting and mechanical issues.
While there is often a portion of each assignment’s rubric dedicated specifically to grammar, spelling, mechanics, and formatting, it is critical to understand that failure to submit work that has been adequately proofed may result in a reduction of points in other areas of the rubric. These may include, but are not limited to metrics rating professionalism or content knowledge and synthesis; work submitted in graduate courses should provide evidence of strategic reading, writing, and academic speaking skills essential for success in the discipline.
Grading Policy
Your grade in this course will be determined by the following criteria:
Grade Breakdown
| Assignment: | Point Value: |
|---|---|
| Student Syllabus Contract | 1 |
| 7 Discussions, 3 points each | 21 |
| Week 2 One Day Menu | 3 |
| Week 3 HACCP Plan | 10 |
| Week 4 CKD One-Day Menu Modification | 10 |
| Week 6 Food Spoilage | 15 |
| Week 7 School Foodservice | 15 |
| Week 8 Exam | 25 |
| Total | 100 |
Grade Scale
| Grade | Points Grade | Point Average (GPA) |
| A | 94 – 100% | 4.00 |
| A- | 90 – 93% | 3.75 |
| B+ | 87 – 89% | 3.50 |
| B | 84 – 86% | 3.00 |
| B- | 80 – 83% | 2.75 |
| C+ | 77 – 79% | 2.50 |
| C | 74 – 76% | 2.00 |
| C- | 70 – 73% | 1.75 |
| D | 64 – 69% | 1.00 |
| F | 00 – 63% | 0.00 |
Schedule
Weekly Dates
Week 1: Jan 6 – Jan 12
Week 2: Jan 13 – Jan 19
Week 3: Jan 20 – Jan 26
Week 4: Jan 27 – Feb 2
Week 5: Feb 3 – Feb 9
Week 6: Feb 10 – Feb 16
Week 7: Feb 17 – Feb 23
Week 8: Feb 24 – Feb 28
Major Due Dates
Assignment |
Due Date |
|
Student Syllabus Contract |
ASAP |
|
Discussion boards |
Initial post due by Sunday 11:59PM, Response by Tuesday 11:59PM, except for Week 8 (short week) |
|
Week 2 One Day Menu |
Jan 19 |
|
Week 3 HACCP Plan |
Jan 26 |
|
Week 4 CKD One-Day Menu Modification |
Feb 2 |
|
Week 6 Food Spoilage |
Feb 16 |
|
Week 7 School Foodservice |
Feb 23 |
|
Week 8 Exam |
Feb 28 |
Please note all due date times are according to Eastern Time. If you have questions or concerns, please contact your instructor.
Week One: Introduction to Food and Food Services
Weekly Learning Outcomes
- Analyze why people select foods based on sensory, nutritional, cultural, religious, psychological, sociological, and budgetary criteria.
- Examine why consideration of these criteria when planning menus is essential.
- Describe the criteria which the student personally uses to select foods for consumption.
Lectures
- Intro to Food
Required Readings
- Textbook- Chapter 1 and 30 (Food Service section)
Discussion
Week Two: Chemistry of Food Composition
Weekly Learning Outcomes
- Identify the six classes of nutrients provided by food.
- Explain how the six classes of nutrients are important for health and wellness
- Develop a one-day menu using guidance from the USDA’s My Plate.
Lectures
- Chemistry of Food Composition
Required Readings
- Textbook- Chapter 3
Assignments
- My Plate One-Day Menu
Discussion
Week Three: Food Safety and Government Regulation
Weekly Learning Outcomes
- Demonstrate the principles of food safety.
- Develop a plan to ensure food safety.
- Describe the steps needed to ensure food safety using a HACCP plan.
Lectures
- Food Safety and Government Regulation
Required Readings
- Textbook: Chapters 4 & 29
Assignments
- HACCP Plan
Discussion
Week Four: Food and Health
Weekly Learning Outcomes
- Identify recommended modifications to eating patterns and menus for individuals who have diabetes.
- Identify recommended modifications to eating patterns and menus for individuals who have Cardiovascular disease.
- Identify recommended modifications to eating patterns and menus for individuals who have renal complications.
- Modify a menu to accommodate a patient with renal disease.
Lectures
- Food and Health
Required Readings
- Nutrition Therapy for Adults with Diabetes or Prediabetes
- Nutritional Management of Chronic Kidney Disease
- Nutritional Recommendations for Cardiovascular Disease Prevention
- Review how to use the USDA’s Food Data Central
Assignments
- Modification of One Day Meal Plan
Discussion
Week Five: Food Selection and Preparation
Weekly Learning Outcomes
- Identify methods of preparation to preserve the quality of food.
- Describe the skills for the selection and preparation of foods.
Lectures
- Food Selection and Preparation
Required Readings
- Textbook- Chapter 5
- Textbook- “Purchasing” and “Preparation” sections from chapters 7 – 12.
Discussion
Week Six: Food Preservation and Storage
Weekly Learning Outcomes
- Identify the biological, chemical, and physical changes that occur when food spoils
- Describe food preservation methods
Lectures
- Food Preservation and Storage
Required Readings
- Textbook- Chapter 28
- Textbook- “Storage” sections from chapters 7 – 12
Assignments
- Paper – Biological, Chemical, and Physical Changes when Food Spoils
Discussion
Week Seven: Meal Management
Weekly Learning Outcomes
- Identify food preparation procedures, nutrition concepts, and presentation strategies.
- Describe basic organizational patterns found in traditional food-service operations.
- Evaluate concepts of efficient meal management, which include money, time, and energy.
Lectures
- Meal management
Required Readings
- Textbook- Chapter 6
- Textbook- Supplemental info for ENP & NSLP
- ENP Menu Planning Guidelines
Assignments
- Paper – Types of School Foodservice
Discussion
Week Eight: Reflection
Weekly Learning Outcomes
- Reflect upon the content of the course
Lectures
- No Lecture
Required Readings
- No Reading
Assignments
- Exam
Discussion
Student Resources
Online Student Support
Your Student Support Specialist is a resource for you. Please don't hesitate to contact them for assistance, including, but not limited to course planning, current problems or issues in a course, technology concerns, or personal emergencies.
Questions? Visit the Student Support Applied Nutrition page
UNE Libraries:
- Library Access for all students: Your library login ID and password are the same as the ones you use to log into Brightspace.
- Applied Nutrition Database
- Library Questions: Ask a librarian or phone library staff at (207) 602-2361 or (207) 221-4330.
UNE Student Academic Success Center
The Student Academic Success Center (SASC) offers a range of services to support your academic achievement, including tutoring, writing support, test prep and studying strategies, learning style consultations, and many online resources. To make an appointment for tutoring, writing support, or a learning specialist consultation, go to une.tutortrac.com. To access our online resources, including links, guides, and video tutorials, please visit:
Information Technology Services (ITS)
- ITS Contact: Toll Free Help Desk 24 hours/7 days per week at 1-877-518-4673
Accommodations
Any student who would like to request, or ask any questions regarding, academic adjustments or accommodations must contact the Student Access Center at (207) 221-4438 or pcstudentaccess@une.edu. Student Access Center staff will evaluate the student's documentation and determine eligibility of accommodation(s) through the Student Access Center registration procedure.
Online Peer Support
Togetherall is a 24/7 communication and emotional support platform monitored by trained clinicians. It’s a safe place online to get things off your chest, have conversations, express yourself creatively, and learn how to manage your mental health. If sharing isn’t your thing, Togetherall has other tools and courses to help you look after yourself with plenty of resources to explore. Whether you’re struggling to cope, feeling low, or just need a place to talk, Togetherall can help you explore your feelings in a safe supportive environment. You can join Togetherall using your UNE email address.
Information Technology Services (ITS)
Students should notify their Student Support Specialist and instructor in the event of a problem relating to a course. This notification should occur promptly and proactively to support timely resolution.
ITS Contact: Toll-Free Help Desk 24 hours/7 days per week at 1-877-518-4673.
Career Ready Program
The College of Professional Studies supports its online students and alumni in their career journey!
The Career Ready Program provides tools and resources to help students explore and hone in on their career goals, search for jobs, create and improve professional documents, build professional network, learn interview skills, grow as a professional, and more. Come back often, at any time, as you move through your journey from career readiness as a student to career growth, satisfaction, and success as alumni.
Policies
AMA Writing Style Statement
In keeping with the requirements of the Journal of the Academy of Nutrition and Dietetics and the Journal of Nutrition Education and Behavior, the American Medical Association (AMA) Manual of Style, 11th edition is the required writing format for this course and is available at both UNE libraries under the title "AMA Manual." Additional support for academic writing and AMA format is provided throughout the coursework as well as at the UNE Portal for Online Students.
Online resources: AMA Style Guide
Turnitin Originality Check and Plagiarism Detection Tool
The College of Professional Studies uses Turnitin to help deter plagiarism and to foster the proper attribution of sources. Turnitin provides comparative reports for submitted assignments that reflect similarities in other written works. This can include, but is not limited to, previously submitted assignments, internet articles, research journals, and academic databases.
Make sure to cite your sources appropriately as well as use your own words in synthesizing information from published literature. Webinars and workshops, included early in your coursework, will help guide best practices in AMA citation and academic writing.
You can learn more about Turnitin in the guide on how to navigate your Similarity Report.
Late Policy
Assignments: Assignments submitted after the due date and time will receive a deduction of 10% of the total possible grade for each day it is late. After three days, the assignment will not be accepted. No assignments will be accepted after the course ends.
Discussion posts: If the initial post is submitted late, acceptance of the discussion board is at the discretion of the faculty. Any posts submitted after the end of the Discussion Board week will not be graded (does not apply to practicum).
Students are encouraged to make every effort ahead of time to contact their instructor and their student support specialist if they are not able to meet an assignment deadline. Arrangements for extenuating circumstances may be considered by faculty.
Technology Requirements
Please review the technical requirements for UNE Online Graduate Programs: Technical Requirements
Course Evaluation Policy
Course surveys are one of the most important tools that University of New England uses for evaluating the quality of your education, and for providing meaningful feedback to instructors on their teaching. In order to assure that the feedback is both comprehensive and precise, we need to receive it from each student for each course. Evaluation access is distributed via UNE email at the beginning of the last week of the course.
Attendance Policy
8 week: Students taking online graduate courses through the College of Professional Studies will be administratively dropped for non-participation if a graded assignment/discussion post is not submitted before Sunday at 11:59 pm ET of the first week of the term. Reinstatement is at the purview of the Dean's Office.
16 week: Students taking online graduate courses through the College of Professional Studies will be administratively dropped for non-participation if a graded assignment/discussion post is not submitted before Friday at 11:59 pm ET of the second week of the term. Reinstatement is at the purview of the Dean's Office.
Student Handbook Online - Policies and Procedures
The policies contained within this document apply to all students in the College of Professional Studies. It is each student's responsibility to know the contents of this handbook.
UNE Course Withdrawal
Please contact your student support specialist if you are considering dropping or withdrawing from a course. The last day to drop for 100% tuition refund is the 2nd day of the course. Financial Aid charges may still apply. Students using Financial Aid should contact the Financial Aid Office prior to withdrawing from a course.
Academic Integrity
The University of New England values academic integrity in all aspects of the educational experience. Academic dishonesty in any form undermines this standard and devalues the original contributions of others. It is the responsibility of all members of the University community to actively uphold the integrity of the academy; failure to act, for any reason, is not acceptable. For information about plagiarism and academic misconduct, please visit UNE Plagiarism Policies.
Academic dishonesty includes, but is not limited to the following:
- Cheating, copying, or the offering or receiving of unauthorized assistance or information.
- Fabrication or falsification of data, results, or sources for papers or reports.
- Action which destroys or alters the work of another student.
- Multiple submissions of the same paper or report for assignments in more than one course without permission of each instructor.
- Plagiarism, the appropriation of records, research, materials, ideas, or the language of other persons or writers and the submission of them as one's own.
Charges of academic dishonesty will be reviewed by the Program Director. Penalties for students found responsible for violations may depend upon the seriousness and circumstances of the violation, the degree of premeditation involved, and/or the student’s previous record of violations. Appeal of a decision may be made to the Dean whose decision will be final. Student appeals will take place through the grievance process outlined in the student handbook.