Syllabus

Master of Science in Applied Nutrition

APN 781: Food and Nutrition Operations Management Lab

Credits - 1

Description

In the dietetics focus lab series, MSAN students in the dietetics focus will conduct Supervised Experiential Learning (SEL) hours. In the lab series, Faculty and Preceptors will assess competencies. Students will work to demonstrate professional skills and values in all interactions with their site preceptors, CPS faculty and staff, their peers and community members. Through reflective writing exercises, students will self-assess their skills, behaviors and attitudes. Topics such as clinical skills, communication skills, leadership and management skills, professionalism, conflict resolution, teamwork and integrity will be explored. Cases and real-world examples will be used to facilitate discussions. Students are responsible for working with the Assistant Director, Graduate Program in Applied Nutrition to arrange acceptable Preceptors and SEL sites before signing up for the course.

Materials

Learning Objectives and Outcomes

Supervised Experiential Learning

The Accreditation Council for Education in Nutrition and Dietetics (ACEND) released the Future Education Model Accreditation Standards for Graduate Degree Programs (GP) in nutrition and dietetics. These accreditation standards integrate didactic coursework with supervised experiential learning in a competency-based curriculum designed to prepare nutrition and dietetics practitioners for future practice.

ACEND Competencies and Performance Indicators:

SEL Site-Based Competencies

• 1.1: Applies an understanding of environmental, molecular factors (e.g. genes, proteins, metabolites) and food in the development and management of disease.
  • 1.1.4 Demonstrates an understanding of research techniques and processes used to study the relationship between molecules (e.g., genes, proteins, metabolites) and microbes with disease states. (K)
  • 1.1.5 Identifies the influence of food consumption on the development of diseases. (S)
• 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 sciences 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)
• 1.12 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)
  • 1.12.4 Evaluates recipes using sensory evaluation methods. (D)
• 1.14: Integrates knowledge of nutrition and physical activity in the provision of nutrition care across the life cycle. 
  • 1.14.3 Teaches the benefits of physical activity across the life cycle to individuals, groups and populations. (S)
  • 1.14.4 Explains and takes into consideration how nutrients, nutritional supplements and hydration influence physical activity and wellness. (S)
• 1.15: Applies knowledge of nutritional health promotion and disease prevention for individuals, groups, and populations.
  • 1.15.4 Designs food and nutrition activates for various audiences considering factors relevant to individuals, groups, and communities. (D)
• 2.1: Applies a framework to assess, develop, implement, and evaluate products and programs/services.
  • 2.1.2 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. (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)
  • 3.1.3 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)
• 3.2: 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 foodservices. (D)
  • 3.2.2 Applies ethical decision making to determine the need for reduction or increase in resources. (D)
  • 3.2.4 Acts as a departmental and organizational liaison between contractual parties involved. (D)
  • 3.2.7 Applies the relationship between forecasting and production as it pertains to recipe needs and organizational demand. (D)
• 5.1: Demonstrates leadership skills to guide practice. 
  • 5.1.4 Develops conversational and interpersonal skills. (D) 
• 5.2: Applies principles of organization management. 
  • 5.2.1 Establishes operational plan considering budget, inventory control, labor and regular daily tasks. (D)
  • 5.2.2 Aligns plans with the organizational strategic plan, mission and vision. (D)
  • 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. (D)
  • 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. (D)
  • 5.2.7 Engages in, manages or leads human resource activities adhering to applicable legislation and regulations. (D)
  • 5.2.8 Integrates change management theories and conflict resolution skills to manage and promote positive change. (S)
  • 5.2.10 Understands and respects roles and responsibilities of interprofessional team members. (D)
  • 5.2.11 Collects, understands and analyzes financial data to support fiscally responsible decision making. (D)
  • 5.2.12 Conducts cost effectiveness and cost benefit analyses to identify ways to meet budget priorities. (D)
  • 5.2.13 Analyzes components of a productivity system including units of service and work hours and makes recommendations. (D)
  • 5.2.14 Sets controls to analyze the progress and effectiveness of the operational plan and budget. (D)
  • 5.2.15 Collects and analyzes data to evaluate outcomes and determine if established goals and objectives are met. (D)
  • 5.2.16 Reevaluates the plan to make modifications to ensure positive outcomes and that goals and objectives are met. (D)
  • 5.2.17 Applies principles of time management to monitor and enhance personal productivity and productivity of others. (D)
  • 5.2.18 Prioritizes activities to effectively manage time and workload. (D)
  • 5.2.19 Promotes team involvement and values the skills of each member. (D)
  • 5.2.20 Models behaviors that maximize group participation by consulting, listening and communicating clearly. (D)
  • 5.2.21 Takes innovative approaches to build support and maintain a diverse workforce. (D)
  • 5.2.22 Coaches and advises team leaders on resolving differences or dealing with conflict. (D)
• 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. (D)
  • 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. (D)
  • 5.3.4 Conducts regular review of project to note strengths and opportunities for improvement and to implement adjusted actions. (D)
• 5.4: Leads quality and performance improvement activities to measure, evaluate and improve a program’s service, 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. (D)
  • 5.4.3 Develops, implements and communicates a quality and/or performance improvement action plan for further improvement and monitors impact. (D)
  • 5.4.4 Develops, implements and communicates an ongoing measuring and monitoring system to ensure ongoing quality and performance improvement. (D)
  • 5.4.5 Applies change management theories and principles to effectively implement change. (D)

SEL In-Course Competencies

Learning Module One: Negotiation

• 1.10: Applies knowledge of math and statistics.
  • 1.10.3 Applies math skills to perform food and nutrition calculations. (D)
• 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)
• 2.1: Applies a framework to assess, develop, implement, and evaluate products and programs/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. (D)
• 3.1: Directs the production and distribution of quantity and quality food products.
  • 3.1.2 Analyzes the workflow design and makes recommendations for modifications or approves for implementation. (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.
  • 3.2.3 Creates internal or external professional relations and/or agreements to solve problems in foodservice operations. (D)
  • 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)
• 5.1: Demonstrates leadership skills to guide practice.
  • 5.1.4 Develops conversational and interpersonal skills. (D)
• 5.2: Applies principles of organization management. 
  • 5.2.9 Uses persuasive communication skills to influence or produce a desired outcome during negotiations and conflict resolution discussions. (D)
• 6.1: Incorporates critical thinking skills in practice.
  • 6.1.1 Considers multiple factors when problem solving. (D)
    
  • 6.1.3 Engages in reflective practice to promote change and continuous learning. (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)
  • 7.2.4 Selects mode of communication appropriate to the messaging to meet the needs of  the audience. (D)

Learning Module Two: SNAP Menu Planning

• 1.7: Integrates the principles of cultural competence within own practice and when directing services.
  • 1.7.1 Applies knowledge of foods, cultural foods, eating patterns and food trends. (D)
  • 1.7.2 Identifies and implements strategies to address cultural biases and differences. (D)
  • 1.7.3 Applies culturally sensitive approaches and communication skills. (D)
• 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 preferences or dietary needs. (D)
  • 1.12.3 Develops recipes and menus and increases or decreases quantities served from the recipe. (D)
• 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)
• 2.4: Implements or coordinates nutritional interventions for individuals, groups, or populations.
  • 2.4.6 Applies education theories, adult learning, pedagogy and education principles when developing, modifying, delivering or implementing education materials. (D)
  • 2.4.7 Assesses audience’s readiness to learn and identifies barriers to learning. (D)
  • 2.4.8 Develops or modifies nutrition education materials or delivery methods to meet the needs of the audience. (D)
  • 2.4.12 Evaluates effectiveness of nutrition education and makes modifications as required. (D)
• 3.3: Applies principles of food safety and sanitation to the storage, production, and service of food.
  • 3.3.4 Takes into consideration food allergies when preparing menus and foods. (D)
• 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)
• 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)
  • 7.2.4 Selects mode of communication appropriate to the messaging to meet the needs of  the audience. (D)

Professional Behavior Statement

Course Expectations

A student enrolled in the College of Professional Studies is expected to demonstrate professional behavior and conduct by:

• Behaving in a responsible, reliable, and dependable manner — e.g. to manage time well; be on time for assignments, meetings, and appointments; to plan ahead and to follow through with commitments; to cooperate with person(s) in charge of programs; and to take responsibility for absences or missed assignments.
• Demonstrating personal integrity, honesty, and self-discipline – e.g. to be consistent and truthful, to show appropriate personal control, to take on tasks that he/she can manage; to be honest in reports and self-evaluations.
• Projecting a professional image in manner, interpersonal relationships, and writings, including social media, that is consistent with the profession’s accepted contemporary standards.
• Recognizing his/her personal limitations and biases, whether they are intellectual, physical, or emotional; to strive to correct them (e.g. overcome negative behaviors such as procrastination); to learn to be a team member; to adapt to new situations; and to avoid discriminatory conduct or speech.
• Demonstrating the professional and emotional maturity to manage tensions and conflicts which occur among professional, personal, and family responsibilities. e.g. to meet with supposed antagonists to resolve misunderstandings; to get needed help from faculty, student support, tutors, learning assistance professionals, and other qualified persons; to show ability to prioritize appropriately one’s personal, professional, and academic expectations and activities; to accept decisions of persons of authority at the CPS and UNE as well as in the professional environment.
• Demonstrating the ability to exercise sound judgment and to function under pressure – e.g., to request help when needed and to avoid endangering others; to remain focused on the task at hand; to remember that as a student he/she represents CPS to the greater community at large.
• Demonstrating the ability to self-assess, to continually learn and to learn from mistakes and failures and to heed admonitions and warnings from faculty and administrators (or their staff representatives) of CPS and from preceptors – e.g. to be responsive to feedback and constructive criticism regarding professional behavior and attitude; and, to understand the seriousness of academic and disciplinary warnings.
• Demonstrating compassion and respect toward others – e.g., to be respectful of others; to work cooperatively with differences and diversity in personalities and in cultural backgrounds as well as with differences in social and economic status; and, to respect the privacy, confidentiality, and individual choice of others.
• Demonstrating respectful behavior at all times toward the faculty, staff, and students.
• Respecting individuals from diverse backgrounds as a part of university education. Prejudices against individuals because of race, ethnic or cultural background, gender, disability, or other personal characteristics will not be tolerated.
• Displaying mature judgment and abiding by the reasonable decisions communicated by faculty and staff. Profane language or disrespectful behavior by students is unacceptable. Misunderstandings, changes in curricula, or mistakes in administrative aspects of the program will occur from time to time. Appropriate mechanisms exist to communicate 30 student concerns about the operation of the college through the program administration, faculty members, and college administrators.
• These standards are taken very seriously and evaluated regularly. Failure to abide by these standards may result in academic warning, prescribed or proscribed actions, probation, or dismissal from the student’s program.

Assignments

In this course, you will be completing Supervised Experiential Learning (SEL) hours in the foodservice management settings. You will be interacting with professionals from many different disciplines and begin meeting and interacting with patients. Presenting as a professional student will be paramount to your success at all supervised experiential learning sites.

You will be responsible for completing site reflections, submitting a log of your SEL hours, and submitting your evaluation(s) of your preceptor(s) at the end of each SEL experience. You will also submit an overall course reflection for your ePortfolio at the end of the course.

SEL Site Reflections: For every 15 hours at each Supervised Experiential Learning site, you will submit a written reflection of your experiences and observations at your site placements.

Student Evaluation of Preceptors: As you complete your arranged SEL, you will submit an evaluation of each preceptor at each site. For each one completed, you will send a copy to the MSAN RDN Focus Program Director. In addition, you will also receive a copy which you will submit in the course.

Preceptor Evaluation of Students (Competency Assessment): Your preceptors will be completing the competency evaluation form for your SEL experiences. The preceptors will receive a link to the online evaluation form and it will be submitted directly to the MSAN RDN Focus Program Director. 

Final Lab Course Reflections and ePortfolio: In Week 8, you will review your SEL reflections and write a paper reflecting on the overall course experience. This will be included as part of the final capstone assessment, the ePortfolio. 

Sample activities and projects for SEL Sites:

Create culturally appropriate handout to educate the target population. Conduct educational session for target population. Attend staff meeting and present projects involved in at facility Create brochure on community services available to clients in a diverse population. Participate in health fairs. Participate in program management. Enter quality data for clients in QA system; Analyze data collected; Perform program evaluation. Participate in a Journal Club presentation.

Provide a current research article to an MD to support care plan. Conduct an in-service presentation to RD staff. Communicate with medical professionals (i.e., MD, RN, SLP, OT, PT, SW) regarding nutrition care plans for patients. Conduct in-service for employees. Attend interdisciplinary patient care rounds or d/c planning meetings Demonstrate application of motivational interviewing. Update or develop patient education material. Perform patient education. Utilize electronic medical record to chart for patient care.

Course Assignments

Module 1: Negotiations

For this assignment, students will follow a role-play situation and answer questions as if they are the foodservice director in a large 800-bed hospital. Students will open the role play and follow along with questions and answer questions to determine the best outcome. 

The deliverables include:

1. Negotiations Quiz: Successfully demonstrate making positive choices to meet the needs of the hospital while achieving the best negotiation situation.
2. Write a Memorandum of Understanding (MOU) for a nutrition support educator so it is very clear to Nestle what this person’s role would be, number of hours worked, and how they would fit into the organization.
3. After the negotiation, you will write a memo to your internal organization explaining the situation, the negotiation results, and next steps.
4. Post-negotiation discussion

Module 2: SNAP Menu Planning

The primary assignment here is writing a one-week menu for a proposed demographic. The students will be given the budget to adhere to. Their deliverables include:

1. One-week menu plan
2. Recipes used in the menu
3. Nutritional analysis and how this menu meets the DG of proposed demographic
4. Shopping list, including hyperlinks of specific ingredients and amounts in order to prepare a budget
5. Final budget

Grading Policy

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

Grade Breakdown

Assessment	Points
APN SEL/LAB Student Syllabus Contract	1
Negotiations Quiz	10
Nutrition Educator MOU	5
Post-Negotiations Discussion	5
Internal Memo	5
SNAP Menu Plan	22
Supervised Experiential Learning Written Reflections (4 total)	12
Final Lab Reflection (submitted to ePortfolio)	5
Student Evaluations of Preceptors	5
Supervised Experiential Learning and Preceptor Evaluation of Student (Competency Assessment) - 60 hrs	30
TOTAL	100

SEL Lab Grading Scale

Number	Grade
5	94 – 100%
4	87 – 93%
3	80 – 86%
2	40 – 79%
1	0 – 39%