Syllabus
Master of Science in Applied Nutrition
APN 515: Applied Food Innovation – Summer B 2021
Credits - 3
Description
This course provides students with an overview of food, food selection, and food service. Students will evaluate the criteria from which people select foods and how that relates to food production and service. Students will examine the nutrients provided from food; their impact on health; and steps to regulate certain nutrients with recipe modification without sacrificing flavor, texture, color, etc… Students will identify steps to ensure food safety; learn techniques in the preservation of nutrients and quality in selection, production, and storage of foods; and examine the role of government agencies in ensuring food security, safety, and quality.
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: June 23 – June 29
Week 2: June 30 – July 6
Week 3: July 7 – July 13
Week 4: July 14 – July 20
Week 5: July 21 – July 27
Week 6: July 28 – August 3
Week 7: August 4 – August 10
Week 8: August 11 – August 15
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 |
July 6 |
|
Week 3 – HACCP Plan |
July 13 |
|
Week 4 – CKD One-Day Menu Modification |
July 20 |
|
Week 6 – Food Spoilage |
August 3 |
|
Week 7 – School Foodservice |
August 10 |
|
Week 8 – Exam |
August 15 |
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 Blackboard/Brightspace.
- Applied Nutrition Database
- Library Tutorial: Find an article
- 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.
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 Turnitin Student quick start guide.
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
Online students are required to submit a graded assignment/discussion prior to Sunday evening at 11:59 pm ET of the first week of the term. If a student does not submit a posting to the graded assignment/discussion prior to Sunday evening at 11:59 pm ET, the student will be automatically dropped from the course for non-participation. Review the full attendance policy.
Late Policy
Assignments: Late assignments will be accepted up to 3 days late; however, there is a 10% grade reduction (from the total points) for the late submission. After three days the assignment will not be accepted.
Discussion posts: If the initial post is submitted late, but still within the discussion board week, there will be a 10% grade reduction from the total discussion grade (e.g., a 3 point discussion will be reduced by 0.3 points). Any posts submitted after the end of the Discussion Board week will not be graded.
Please make every effort ahead of time to contact your instructor and your student support specialist if you are not able to meet an assignment deadline. Arrangements for extenuating circumstances may be considered by faculty.
Student Handbook Online - Policies and Procedures
The policies contained within this document apply to all students in the College of Graduate and 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.