Syllabus

Master of Science in Applied Nutrition

APN 734: Nutrition Leadership, Community Nutrition and Wellness (Fall B 2023)

Credits - 3

Description

Nutrition behavior, public health implications of nutrition status, nutrition education initiatives and leadership in the nutrition and wellness fields will be examined. Development of educational materials and programs for a range of settings will be explored and dissemination of professional education materials for a variety of audiences will be emphasized.

Materials

Learning Objectives and Outcomes

Program Objectives

1. Develop and utilize nutrition concepts and best-practices for nutrition and health promotion initiatives
2. Apply core research principles to measure the nutrition status and environment of individuals and communities
3. Develop communications and collaboration strategies with representatives from government, non-profit, community, and business entities regarding nutrition initiatives
4. Interpret and modify explanations of complex nutrition concepts for various audiences
5. Research, develop and disseminate evidence-based and theory-driven educational materials and work-products at an audience appropriate level for topics related to nutrition and health promotion

Course Outcomes

ACEND Competencies

• 1.6 Applies knowledge of social, psychological and environmental aspects of eating and food.

  • 1.6.4: Analyzes the environmental factors affecting access to services and/or adequate nutrition. (S)

• 1.7 Integrates the principles of cultural competence within own practice and when directing services.

  • 1.7.4 Identifies and implements strategies to address cultural biases and differences. (D)

  • 1.7.5 Applies culturally sensitive approaches and communication skills. (D)

  • 1.7.6 Develops awareness of one’s own personal beliefs, values and biases to better serve clients/patients of different cultures and backgrounds. (D)

• 1.15 Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations.

  • 1.15.1 Recognizes and communicates the cause of disease and nutrition risks. (S)

  • 1.15.2 Identifies, prioritizes and implements health risk reduction strategies for individuals, groups and populations. (D)

  • 1.15.3 Examines the influence of the determinants of health on health and wellness. (S)

• 1.16 Gains a foundational knowledge on public and global health issues and nutritional needs.

  • 1.16.1 Examines the trends and current issues that impact public and global health from existing, new and reemerging diseases that spread through immigration, travel and global trade. (K)

  • 1.16.3 Examines how globalizing processes impact nutrition, nutrition education and nutrition related diseases in developing countries. (K)

• 2.1: Applies a framework to assess, develop, implement and evaluate, programs and services.  

  • 2.1.1 Conducts or coordinates an assessment of the environment, competitive landscape and stakeholder opinions to identify and evaluate data needed to make decisions regarding nutritional products, programs and services. (S)

  • 2.1.4 Conducts an evaluation of a product, program or service by analyzing reasons for variance from expected outcomes and implements new strategies as appropriate. (S)

• 2.3 Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings.

  • 2.3.2 Interviews client/patient to collect subjective information considering the determinants of health. (S)

  • 2.3.10 Determines barriers that might influence a client/patient’s nutritional status. (D)

• 2.4 Implements or coordinates nutritional interventions for individuals, groups or populations.

  • 2.4.8 Develops or modifies nutrition education materials or delivery methods to meet the needs of the audience. (D)

  • 2.4.11 Communicates complex nutrition information to broad and diverse audiences. (S)

• 4.1: Utilizes program planning steps to develop, implement, monitor and evaluate community and population programs.

  • 4.1.1 Recognizes how determinants of health, epidemiological findings, health disparities, political interest, availability of resources, and accessibility influence the nutritional health and well-being of a community and population. (S)

  • 4.1.2 Conducts community and population based assessments considering all relevant factors. (D)

  • 4.1.3 Identifies the resources and connects with partners needed for sustainability of the program. (S)

  • 4.1.4 Develops and implements a program considering relevant data addressing the nutrition needs of the community or population. (D)

  • 4.1.7 Communicates evaluation findings, outcomes, recommendations and research findings to promote change and justify program. (D)

• 4.2 Engages in legislative and regulatory activities that address community, population and global nutrition health and nutrition policy. 

  • 4.2.1 Interprets legal terminology used to establish nutrition regulations and policies for populations. (K)

  • 4.2.2 Navigates governmental, intergovernmental and non-governmental organizations to promote nutrition legislation and regulations that address public, population and global nutrition health. (S)

  • 4.2.3 Analyzes political interests and their impact on program development, goals and objectives. (S)

• 5.1: Demonstrates leadership skills to guide practice. 

  • 5.1.1 Exhibits self-awareness in terms of personality, learning, leadership style and cultural orientation. (D)

  • 5.1.2 Demonstrates understanding of social cues and team dynamics. (D)

  • 5.1.3 Communicates at the appropriate level and understands emotions and emotional situations. (D)

  • 5.1.4 Develops conversational and interpersonal skills. (D)

  • 5.1.5 Reflects on situations and critically evaluates outcomes and possible alternate courses of action. (D)

• 5.2 Applies principles of organization management.

  • 5.2.2 Aligns plans with the organizational strategic plan, mission and vision. (K)

  • 5.2.8 Integrates change management theories and conflict resolution skills to manage and promote positive change. (K)

  • 5.2.9 Uses persuasive communication skills to influence or produce a desired outcome during negotiations and conflict resolution discussions. (S)

  • 5.2.10 Understands and respects roles and responsibilities of interprofessional team members. (S)

  • 5.2.18 Prioritizes activities to effectively manage time and workload. (S)

  • 5.2.19 Promotes team involvement and values the skills of each member. (S)

  • 5.2.20 Models behaviors that maximize group participation by consulting, listening and communicating clearly. (S)

• 5.3 Applies project management principles to achieve project goals and objectives.

  • 5.3.2 Identifies the project strengths, weaknesses, opportunities and threats. (S)

  • 5.3.3 Identifies and manages potential and real risks to the plan, individuals or organization. (S)

• 5.4 Leads quality and performance improvement activities to measure, evaluate and improve a program services, products and initiatives.

  • 5.4.2 Develops quality and/or performance improvement measurement tools and analyzes data to inform baselines and to identify root causes and potential solutions. (S)

  • 5.4.5 Applies change management theories and principles to effectively implement change. (S)

• 5.5 Develops and leads implementation of risk management strategies and programs.

  • 5.5.1 Assesses potential and real risks to an individual, group and or organization. (S)

  • 5.5.2 Identifies and takes action to manage, reduce and or eliminate risk to self, others and the organization. (S)

• 6.1: Incorporates critical thinking skills in practice.

  • 6.1.1 Considers multiple factors when problem-solving. (D)

  • 6.1.2 Incorporates the thought process used in critical thinking models. (D)

  • 6.1.3 Engages in reflective practice to promote change and continuous learning. (D)

• 6.2: Applies scientific methods utilizing ethical research practices when reviewing, evaluating and conducting research.

  • 6.2.4 Interprets and applies research ethics and responsible conduct in research. (D)

  • 6.2.5 Collects and retrieves data using a variety of methods (qualitative, quantitative) and technologies. (D)

  • 6.2.6 Analyzes research data using appropriate data analysis techniques (qualitative, quantitative, mixed). (D)

  • 6.2.7 Translates and communicates research findings and conclusions through a variety of media. (D)

• 6.3 Applies current research and evidence-informed practice to services.

  • 6.3.1 Uses research terminology when communicating with other professionals and publishing research. (D)

  • 6.3.2 Critically examines and interprets current research and evidence-informed practice findings to determine the validity, reliability and credibility of information. (D)

  • 6.3.4 Analyzes and formulates a professional opinion based on the current research and evidence-based findings and experiential learning. (D)

• 7.1 Assumes professional responsibilities to provide safe, ethical and effective nutrition services 

  • 7.1.1 Demonstrates ethical behaviors in accordance to the professional Code of Ethics. (D)

  • 7.1.2 Engages in self-reflective practice activities to develop and maintain ongoing competence and professional behaviors. (D)

  • 7.1.4 Applies client/patient-centered principles to all activities and services. (D)

  • 7.1.8 Maintains confidentiality and security in the sharing, transmission, storage and management of protected health information. (D)

• 7.2: Uses effective communication, collaboration and advocacy skills. 

  • 7.2.1 Applies effective and ethical communication skills and techniques to achieve desired goals and outcomes. (D)

  • 7.2.2 Works with and facilitates intraprofessional and interprofessional collaboration and teamwork. (D)

  • 7.2.3 Participates in advocacy activities to change or promote new legislation and regulation. (D)

  • 7.2.4 Selects mode of communication appropriate to the messaging to meet the needs of the audience. (D)

Assignments

Lectures:
This course is lecture-based; please see each week’s module for required, supplemental and optional viewing as applicable.

Key Assessments:

• Community Needs Assessment: Report
• Community Needs Assessment: Presentation
• Community Needs Assessment: Executive Summary

Smaller Assignments:

• Strengths Assessment: Leadership Style
• Community of Interest Email
• Scholarly Literature Review
• Community Nutrition Intervention Evaluation
• Focus Group or Key Informant Primary Data Gathering
• Nutrition Program: Letter of Funding Inquiry
• E-Portfolio Reflection

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 compliment 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.

Grading Policy

Your grade in this course will be determined by the following criteria:

Grade Breakdown