Syllabus

Master of Science in Applied Nutrition

APN 780 – Food and Nutrition Operations Management

Credits - 3

Description

This course examines the application of management principles to foodservice operations and nutrition services including leadership, finance, quality control, human resources, negotiation, factors affecting foodservice design and equipment selection, and disaster preparedness. Students will apply the scientific principles underlying food preparation as well as studies of food selection, preparation and composition including evaluation of prepared products and recipe modifications. In addition, students will evaluate various food preparation methods, food presentation and food sanitation in practice.

Materials

Required

Gregoire, MB. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Prentice-Hall, Inc.; 2016.

Learning Objectives and Outcomes

ACEND Competencies

  • 1.3 Applies knowledge of microbiology and food safety.
    • 1.3.1 Applies food safety principles of microbiological food spoilage and strategies for controlling microbial growth. (S)
    • 1.3.2 Implements key principles and practices to make foods safe for consumption at all stages during the flow of food. (S)
  • 1.4 Integrates knowledge of chemistry and food science as it pertains to food and nutrition product development and when making modifications to food.
    • 1.4.1 Analyzes the role of fundamental chemistry and organic chemistry principles on food, human health and metabolism. (S)
    • 1.4.2 Integrates nutritional biochemistry knowledge to make informed food and nutrition decisions for optimal health. (S)
    • 1.4.3 Evaluates the chemical nature and composition of food on food quality, acceptability and compatibility. (S)
  • 1.7 Integrates the principles of cultural competence within own practice and when directing services.
    • 1.7.2 Applies knowledge of foods, cultural foods, eating patterns and food trends. (D)
    • 1.7.3 Identifies challenges that arise when different cultures, values, beliefs and experiences exist between clients/patients and nutrition and dietetics professionals. (S)
    • 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. (S)
  • 1.10 Applies knowledge of math and statistics.
    • 1.10.3 Applies math skills to perform food and nutrition calculations. (D)
  • 1.12 Demonstrates knowledge of and is able to manage food preparation techniques.
    • 1.12.1 Demonstrates understanding of safe work habits and safety hazards and employs preventive safety measures. (K)
    • 1.12.2 Converts recipes and ingredients based on client/patient’s needs. (D)
    • 1.12.3 Develops recipes and menus and increases or decreases quantities served from the recipe. (D)
    • 1.12.4 Evaluates recipes using sensory evaluation methods. (S)
  • 1.13 Demonstrates computer skills and uses nutrition informatics in the decision-making process.
    • 1.13.1 Analyzes appropriate data in electronic format to make best decisions related to nutrition and diet. (D)
    • 1.13.2 Evaluates accuracy and reliability when accessing and evaluating nutrition information in electronic format. (D)
    • 1.13.3 Operates nutrition informatics systems in practice. (D)
    • 1.13.4 Uses electronic databases to obtain nutrition information and evaluate credible sources in decision making. (D)
    • 1.13.5 Uses technology and informatics skills proficiently to aggregate data and enhance practice and client/patient care. (D)
  • 2.2 Selects, develops and/or implements nutritional screening tools for individuals, groups or populations.
    • 2.2.1 Considers all client/patient factors when selecting, developing nutrition screening tools. (D)
    • 2.2.2 Evaluates the validity and reliability of the nutrition screening tools and modifies based on current evidence-informed practice. (D)
    • 2.2.3 Leads the implementation of nutrition screening tools in collaboration with other health professionals. (D)
    • 2.2.4 Prioritizes care based on results of screening considering complexity of care needs. (D)
  • 3.1 Directs the production and distribution of quantity and quality food products.
    • 3.1.1 Manages or oversees the planning, designing and coordination of meals to ensure delivery of nutritionally sound meals. (D)
    • 3.1.2 Analyzes the workflow design and makes recommendations for modifications or approves for implementation. (D)
    • 3.1.3 Communicates the organization’s mission and how work activities impact the services and organization. (D)
    • 3.1.4 Establishes and analyzes policies and performance measures for quality and quantity of work. (D)
    • 3.1.5 Implements systems to report on local , state and federal compliance. (D)
    • 3.1.6 Directs and analyzes the evaluation of foodservice production and services to inform, change, and/or budget resources and department or corporate direction. (D)
    • 3.1.7 Establishes a culture that is ethical and free of safety and health hazards. (D)
    • 3.1.8 Investigates and optimizes opportunities to reduce the environmental carbon footprint of foodservice  operations and to enhance sustainability. (D)
  • 3.2 Oversees the purchasing, receipt and storage of products used in food production and services.
    • 3.2.1 Follows a matrix or measures to evaluate the need for financial, technical and equipment resources for the provision of food services. (D)
    • 3.2.2 Applies ethical decision making to determine the need for reduction or increase in resources. (D)
    • 3.2.3 Creates internal or external professional relations and/or agreements to solve problems in foodservice operations. (D)
    • 3.2.4 Acts as a departmental and organizational liaison between contractual parties involved. (S)
    • 3.2.5 Demonstrates knowledge of inventory control as it pertains to the food and supplies of the foodservice operation. (S)
    • 3.2.6 Applies the principles of the process of receiving and storing products demonstrating adherence to food safety code, nutrition guidelines and regulations. (D)
    • 3.2.7 Applies the relationship between forecasting and production as it pertains to recipe needs and organizational demand. (D)
  • 3.3 Applies principles of food safety and sanitation to the storage, production and service of food.
    • 3.3.1 Maintains currency in and follows applicable legislation and guidelines. (D)
    • 3.3.2 Incorporates the required safety and nutritional health policies and procedures in the policies. (D)
    • 3.3.3 Develops a plan to minimize vulnerabilities in the food supply chain. (D)
    • 3.3.4 Takes into consideration food allergies when preparing menus and foods. (D)
  • 3.4 Applies and demonstrates and understanding of agricultural practices and processes.
    • 3.4.1 Has a working knowledge of different agricultural food production systems and related terminology and concepts including potential nutritional impact. (K)
    • 3.4.2 Understands the local and global food markets and applicable nutrition regulations. (S)
    • 3.4.3 Identifies and supports partnerships with local and global food growers and producers. (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. (S)
    • 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)
    • 5.1.5 Reflects on situations and critically evaluates outcomes and possible alternate courses of action. (D)
  • 5.2 Applies principles of organization management.
    • 5.2.1 Establishes operational plan considering budget, inventory control, labor and regular daily tasks. (S)
    • 5.2.2 Aligns plans with the organizational strategic plan, mission and vision. (S)
    • 5.2.3 Assigns responsibilities to various team members according to scope of practice and personal competence. (D)
    • 5.2.4 Sets and monitors clear targets for team members, departments and the organization aligned with common objectives and goals. (S)
    • 5.2.5 Demonstrates an understanding of how individuals and groups interact within the organization. (D)
    • 5.2.6 Takes into consideration individual and organizational culture and behaviors when planning and managing. (S)
    • 5.2.7 Engages in, manages or leads human resource activities adhering to applicable legislation and regulations. (S)
    • 5.2.8 Integrates change management theories and conflict resolution skills to manage and promote positive change. (S)
    • 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)
    • 5.2.11 Collects, understands and analyzes financial data to support fiscally responsible decision making. (S)
    • 5.2.12 Conducts cost effectiveness and cost benefit analyses to identify ways to meet budget priorities. (D)
    • 5.2.16 Reevaluates the plan to make modifications to ensure positive outcomes and that goals and objectives are met. (S)
  • 5.3 Applies project management principles to achieve project goals and objectives.
    • 5.3.1 Leads the development and completion of a project plan and budget. (S)
    • 5.3.2 Identifies the project strengths, weaknesses, opportunities and threats. (D)
    • 5.3.3 Identifies and manages potential and real risks to the plan, individuals or organization. (S)
    • 5.3.4 Conducts regular review of project to note strengths and opportunities for improvement and to implement adjusted actions. (S)
  • 5.4 Leads quality and performance improvement activities to measure, evaluate and improve a program services, products and initiatives.
    • 5.4.1 Identifies and communicates quality and/or performance improvement indicators and benchmarks using evidence-informed practice. (D)
    • 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)
    • 5.4.3 Develops, implements and communicates a quality and/or performance improvement action plan for further improvement and monitors impact. (S)
    • 5.4.4 Develops, implements and communicates an ongoing measuring and monitoring system to ensure ongoing quality and performance improvement. (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)
    • 5.5.3 Develops risk management plans and protocols. (S)
  • 6.1 Incorporates critical thinking skills in practice.
    • 6.1.3 Engages in reflective practice to promote change and continuous learning. (D)
  • 7.1 Assumes professional responsibilities to provide safe, ethical and effective nutrition services.
    • 7.1.2 Engages in self-reflective practice activities to develop and maintain ongoing competence and professional behaviors. (D)
    • 7.1.3 Adheres to nutrition related legislation, regulations and standards of practice.(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)
    • 7.2.4 Selects mode of communication appropriate to the messaging to meet the needs of the audience. (D)

Assignments

Week 1: Nutritional Screening Tool

For this assignment, students will develop a sample screening tool to determine and justify the most appropriate diet for a newly admitted patient based on the information provided. In addition, you will submit a short write-up justifying what the functions of your assessment tool are.

Week 2: 1-Week Menu Creation

For this assignment, students will create a 1-week lunch menu to be served to a population that is 50% Hispanic that meets the guidelines of a self-selected program. In addition, students will produce a report outlining how requirements were met with their menu; how cultural aspects were considered; and what precautions were taken to avoid common food allergies.

Week 3: Procurement and Budget Project

For this assignment, you will need to develop a year-long budget for a food service operation using information provided in the course. In addition to your budget, you will need to provide a justification of your budget that reflects on the previously mentioned objectives.

Week 4: HACCP Plan

For this assignment, students will be developing a HACCP Plan for a foodservice facility. In addition, students will need to describe what quality assurance measures will be in place.

Week 5: Employee Schedule for Production and Service

In this assignment, students will create a 1-week schedule for employees of a food facility using information provided in the course. In addition to the schedule, students will write a short narrative justifying the scheduling choices that they have made.

Week 6: Purchase Requirements for 1-Day Menu

For this assignment, students will create a ‘shopping list’ of items needed to produce a menu for one day for a patient population of 500. Students may use any recipes that they would like for their menu, but ingredients will need to be adjusted for quantity. In addition, any food items that are not produced from a recipe will need to be in quantities sufficient to serve the population.

Week 7: Modified Diets Menu Plan

For this assignment, students will create a modified diet menu plan for 1-week. They will need to ensure patients get all required nutrients and describe how the diet needs to be modified to meet their specific disease concerns.

Week 8: Course Reflection/ePortfolio

For this assignment, students will review the work they have done in the course and select a piece to place in their Capstone portfolio. In addition, they will write a brief reflection addressing provided questions.

Discussion Boards

You will be required to participate in discussions. Initial posts are due on Sunday, and responses to the initial postings of at least two classmates are due by Monday. Answers to questions posed by peers and the course instructor based on your initial posting are due by Tuesday. If the initial post and response posts 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, provide at least one follow-up question for further discussion, and maintain a professional tone. Responses to peer questions should be no less than 200 words and be evidence-based – that is, answers are based on published literature and include proper citation and referencing following AMA format.

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.

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

Regular Discussions (1 per week, 7 weeks)7 X 3 = 21
Student Syllabus Contract1
Week 1: Nutritional Screening Tool10
Week 2: 1-Week Menu Creation12
Week 3: Procurement and Budget Project12
Week 4: HACCP Plan12
Week 5: Employee Schedule for Production and Service10
Week 6: Purchase Requirements for 1-Day Menu10
Week 7: Modified Diets Menu Plan10
Week 8: Course Reflection/ePortfolio2
Total100

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

Week 1: Understanding Food Systems

Weekly Learning Outcomes

Students will be able to:

  • Develop a nutritional screening tool for individuals, groups or populations.
  • Demonstrate an understanding of how individuals and groups interact within the organization.
  • Communicate the organization’s mission and how work activities impact the services and organization.

Lecture

Required Readings

  • Foodservice Organizations: A Managerial and Systems Approach, chapters 1–2

Assignment

  • Nutritional Screening Tool

Discussion

Week 2: Menu, Production Flow, and Kitchen Design

Weekly Learning Outcomes

Students will be able to:

  • Apply knowledge of foods, cultural foods, eating patterns and food trends.
  • Identify challenges that arise when different cultures, values, beliefs and experiences exist between clients/patients and nutrition and dietetics professionals.
  • Identify and implement strategies to address cultural biases and differences.
  • Apply culturally sensitive approaches and communication skills.
  • Develop awareness of one’s own personal beliefs, values and biases to better serve clients/patients of different cultures and backgrounds.
  • Analyze appropriate data in electronic format to make best decisions related to nutrition and diet.
  • Evaluate accuracy and reliability when accessing and evaluating nutrition information in electronic format.
  • Operate nutrition informatics systems in practice.
  • Use electronic databases to obtain nutrition information and evaluate credible sources in decision making.
  • Use technology and informatics skills proficiently to aggregate data and enhance practice and client/patient care.
  • Manage the planning, designing and coordination of meals to ensure delivery of nutritionally sound meals
  • Analyze the workflow design and makes recommendations for modifications or approves for implementation.

Lecture

Required Readings

  • Foodservice Organizations: A Managerial and Systems Approach, chapters 3–4

Assignment

  • 1-Week Menu Creation

Discussion

Week 3: Procurement, Production, and Service

Weekly Learning Outcomes

Students will be able to:

  • Direct and analyze the evaluation of foodservice production and services to inform, change, and/or budget resources and department or corporate direction.
  • Follow a matrix or measures to evaluate the need for financial, technical and equipment resources for the provision of food services.
  • Apply ethical decision making to determine the need for reduction or increase in resources.
  • Demonstrate knowledge of inventory control as it pertains to the food and supplies of the foodservice operation.
  • Apply the relationship between forecasting and production as it pertains to recipe needs and organizational demand.
  • Lead the development and completion of a project plan and budget.
  • Collect, understand and analyze financial data to support fiscally responsible decision making.
  • Conduct cost effectiveness and cost benefit analyses to identify ways to meet budget priorities.
  • Set controls to analyze the progress and effectiveness of the operational plan and budget.
  • Apply math skills to perform food and nutrition calculations.
  • Have a working knowledge of different agricultural food production systems and related terminology and concepts including potential nutritional impact.
  • Understand the local and global food markets and applicable nutrition regulations.
  • Identify and support partnerships with local and global food growers and producers.

Lecture

Required Readings

  • Foodservice Organizations: A Managerial and Systems Approach, chapters 5–7

Assignment

  • Procurement and Budget Project

Discussion

Week 4: Safety, Sanitation, and Maintenance

Weekly Learning Outcomes

Students will be able to:

  • Applies food safety principles of microbiological food spoilage and strategies for controlling microbial growth.
  • Implement key principles and practices to make foods safe for consumption at all stages during the flow of food.
  • Demonstrate understanding of safe work habits and safety hazards and employs preventive safety measures.
  • Implement systems to report on local, state and federal compliance
  • Establish a culture that is ethical and free of safety and health hazards.
  • Apply the principles of the process of receiving and storing products demonstrating adherence to food safety code, nutrition guidelines and regulations.
  • Maintain currency in and follows applicable legislation and guidelines.
  • Incorporate the required safety and nutritional health policies and procedures in the policies.
  • Develop a plan to minimize vulnerabilities in the food supply chain.
  • Identify the project strengths, weaknesses, opportunities and threats.
  • Identify and manage potential and real risks to the plan, individuals or organization.
  • Conduct regular review of project to note strengths and opportunities for improvement and to implement adjusted actions.
  • Collect and analyze data to evaluate outcomes and determine if established goals and objectives are met.
  • Reevaluate the plan to make modifications to ensure positive outcomes and that goals and objectives are met.
  • Assess potential and real risks to an individual, group and or organization.
  • Identify and takes action to manage, reduce and or eliminate risk to self, others and the organization.
  • Develop risk management plans and protocols.
  • Adhere to nutrition related legislation, regulations and standards of practice.
  • Apply effective and ethical communication skills and techniques to achieve desired goals and outcomes.
  • Work with and facilitate intraprofessional and interprofessional collaboration and teamwork.

Lecture

Required Readings

  • Foodservice Organizations: A Managerial and Systems Approach, chapter 8

Assignment

  • HACCP Plan

Discussion

Week 5: Food Service Management

Weekly Learning Outcomes

Students will be able to:

  • Exhibit self-awareness in terms of personality, learning, leadership style and cultural orientation.
  • Demonstrate understanding of social cues and team dynamics.
  • Establish an operational plan considering budget, inventory control, labor and regular daily tasks.
  • Align plans with the organizational strategic plan, mission and vision.
  • Assign responsibilities to various team members according to scope of practice and personal competence.
  • Set and monitor clear targets for team members, departments and the organization aligned with common objectives and goals.
  • Demonstrate an understanding of how individuals and groups interact within the organization.
  • Take into consideration individual and organizational culture and behaviors when planning and managing.
  • Engage in human resource activities adhering to applicable legislation and regulations.
  • Analyze components of a productivity system including units of service and work hours and makes recommendations.
  • Apply principles of time management to monitor and enhance personal productivity and productivity of others.
  • Prioritize activities to effectively manage time and workload.
  • Promote team involvement and values the skills of each member.
  • Establish and analyze policies and performance measures for quality and quantity of work.
  • Create internal or external professional relations and/or agreements to solve problems in foodservice operations.
  • Communicate at the appropriate level and understands emotions and emotional situations.
  • Reflect on situations and critically evaluates outcomes and possible alternate courses of action.
  • Integrate change management theories and conflict resolution skills to manage and promote positive change.
  • Use persuasive communication skills to influence or produce a desired outcome during negotiations and conflict resolution discussions.
  • Understand and respects roles and responsibilities of interprofessional team members.
  • Model behaviors that maximize group participation by consulting, listening and communicating clearly.
  • Take innovative approaches to build support and maintain a diverse workforce.
  • Coach and advises team leaders on resolving differences or dealing with conflict.

Lecture

Required Readings

  • Foodservice Organizations: A Managerial and Systems Approach, chapters 9–12

Assignment

  • Employee Schedule for Production and Service

Discussion

Week 6: Finance and Marketing

Weekly Learning Outcomes

Students will be able to:

  • Follow a matrix or measures to evaluate the need for financial, technical and equipment resources for the provision of food services.
  • Apply ethical decision making to determine the need for reduction or increase in resources.
  • Create internal or external professional relations and/or agreements to solve problems in foodservice operations.
  • Act as a departmental and organizational liaison between contractual parties involved.
  • Demonstrate knowledge of inventory control as it pertains to the food and supplies of the foodservice operation.
  • Apply the relationship between forecasting and production as it pertains to recipe needs and organizational demand.
  • Investigates and optimizes opportunities to reduce the environmental carbon footprint of foodservice operations and to enhance sustainability.
  • Acts as a departmental and organizational liaison between contractual parties involved.

Lecture

Required Readings

  • Foodservice Organizations: A Managerial and Systems Approach, chapters 13–14

Assignment

  • Purchase Requirements for 1-Day Menu

Discussion

Week 7: Meals, Satisfaction, and Accountability

Weekly Learning Outcomes

Students will be able to:

  • Analyze the role of fundamental chemistry and organic chemistry principles on food, human health and metabolism.
  • Integrate nutritional biochemistry knowledge to make informed food and nutrition decisions for optimal health.
  • Evaluate the chemical nature and composition of food on food quality, acceptability and compatibility.
  • Convert recipes and ingredients based on client/patient’s needs.
  • Develop recipes and menus and increases or decreases quantities served from the recipe.
  • Take into consideration food allergies when preparing menus and foods.

Lecture

Required Readings

  • Foodservice Organizations: A Managerial and Systems Approach, chapter 15

Assignment

  • Modified Diets Menu Plan

Discussion

Week 8: Conclusion

Weekly Learning Outcomes

Students will be able to:

  • Engage in self-reflective practice activities to develop and maintain ongoing competence and professional behaviors from self-selected assignment.
  • Apply effective and ethical communication skills and techniques to achieve desired goals and outcomes.
  • Communicate and message appropriate to target audience and for profession.

Lecture

  • No lecture

Required Readings

  • No required readings

Assignment

  • Course Reflection/ePortfolio

Discussion

  • No 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:

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 (AMA) of Style, 10th 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 APA 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 Online Student 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 https://www.une.edu/studentlife/student-affairs/student-conduct/academic-integrity.

Academic dishonesty includes, but is not limited to the following:

  1. Cheating, copying, or the offering or receiving of unauthorized assistance or information.
  2. Fabrication or falsification of data, results, or sources for papers or reports.
  3. Action which destroys or alters the work of another student.
  4. Multiple submissions of the same paper or report for assignments in more than one course without permission of each instructor.
  5. 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.