F&N 426 EXPERIENCE IN COMMUNITY NUTRITION

Fall Semester 1999

Course Description: Application of instructional strategies and communication skills in nutrition to community settings and public health nutrition programs.

Instructors:

Carol J. Boushey, M.P.H., Ph.D., R.D.

Phone: 765-496-6569
 

Department of Foods and Nutrition

  
 

1264 Stone Hall, Room 202

  
 

West Lafayette, IN 47907-1264

  
 

e-mail address: bousheyc@cfs.purdue.edu

  
     
 

Dinah Dalder, M.S., R.D.

Phone: 765-496-6820
 

Department of Foods and Nutrition

  
 

1264 Stone Hall, Room G25

  
 

West Lafayette, IN 47907-1264

  
 

e-mail address: dalderd@cfs.purdue.edu

  
     

Teaching Assistant:

Christina Koebcke

Phone: 219-261-4214
 

Stone Hall, Room B29

  
 

e-mail address: koebckec@cfs.purdue.edu

  

Course Objectives: Perform as a community nutritionist and complete the competencies as outlined in the Form 6a.

Schedule:

Date

Location and Session Topic

Aug 23

(M)

STONE 232 (8:30 am-11:20 am)

Introductions

Dietetic Education and Training

The Dietetic Profession

Preparing for Your Rotations

Reviewing the Competencies (Form 6a)

Reviewing Assignments Due This Week

Aug 24

(T)

STONE 232 (9:00 am-12:00 pm)

Overview of Public Health

Public Health Nutrition

National Nutrition Monitoring Program

Review of the Code of Ethics

Aug 25

(W)

STONE 232 (9:00 am-12:00 pm)

Program Planning

A Guide to Government

The Legislative and Regulatory Process

Review of preparing for Presentations

Aug 26

(Th)

STONE G53 (8:30 am-12:00 pm)

8:30 am Review of questions from previous day

9:00 am Learning Styles

Guest: Judy Myers-Walls, Extension Specialist, CDFS

Aug 27

(F)

STONE 232

8:30 am Review of resources found on internet

9:00 am Involvement in Legislation

Guest: Joan Trendell, M.S., R.D., Public Health Nutritionist, Marion County Health Department

SMALLEY

10:30 am Orientation to Residence Halls

Preceptor: Sarah Johnson, MS, RD, Director, Food Service, University Residences

STONE

1:00 pm Turn in assignments, summary, and wrap-up

Aug 30-Sep 16

Community Rotation

Full-time, follow schedule of agency, including policy regarding observation of Labor Day.

Sep 17

STONE 232 (8:30 am – 11:20 pm)

Community Rotation Reports: 10 minutes per person

Oral presentation on rotation activities

Assignment #1: Assemble resources for community experience.

  1. Prepare a description of one "private", one "non-profit", and one "public" community nutrition resource from the Internet. Sites with Adobe Acrobat files are particularly useful.
  2. Include web address.
  3. Limit description to one page (easier to copy for everyone).

Assignment #2: Prepare a quick response concerning confusion about nutrition issues.

  1. Read the two papers: Cummings JH, Bingham SA. Diet and prevention of cancer. 1998; BMJ 317:1636-40. Davidson MH, Hunninghake D, Maki KC, Kwiterovich PO, Kafonek S. Comparison of the effects of lean red meat vs lean white meat on serum lipid levels among free-living persons with hypercholesterolemia. 1999; Arch Intern Med 159:1331-8.
  2. Respond to the following consumer, "My doctor told me to cut down on red meat. I read a news story about red meat being bad based on a study in England and then recently, I heard that red meat is good for you – even better than white meat. I am confused. What is the public supposed to do?"
  3. Prepare a two page (typed, double-spaced) response summarizing your recommendations for the public written in lay language (consumer friendly).
  4. Provide at least five references and cite them, as appropriate, in your response.
  5. Be prepared to share your response.

Assignment #3: Prepare a resource book of federal nutrition programs.

  1. Follow the format presented in class.
  2. Prepare a notebook with dividers and ideally an index describing the federal nutrition programs.

Rotation Objectives

  1. Using the information learned in F&N 424 for writing learning objectives, create at least 4 objectives for your community rotation experience.
  2. Turn in your objectives for review in Thursday.
  3. On the first day of your rotation, discuss your ideas with your primary preceptor.
  4. Revise you objectives as necessary.
  5. Remember that you will have to be flexible and when you are actually doing the rotation your objectives may change.

Major Project Outline

  1. At least one major project is to be planned during the rotation. An appropriate project would involve research and background reading and be of benefit to the agency.
  2. The report would include:
    1. Background, needs assessment, why is the project necessary (because my preceptor wanted me to do this – is not a reason)
    2. Identification of a purpose, goal, and objectives
    3. Planned activity or methods
    4. Evaluation procedures, including value to agency
    5. Marketing strategies to promote your project
    6. Conclusions, summary, or recommendations

GRADING

Points

Assignment #1

10

Assignment #2

10

Assignment #3

10

Participation in class

10

Experience (including objectives, major project, portfolio, evaluations)

150

Oral presentation

10

TOTAL

200

A=90-100%, B=80-89%, C=70-79%

F & N 424

COMMUNICATION TECHNIQUES AND EDUCATION METHODS

DEVELOPMENT STRATEGY FOR

PRESENTATIONS AND INSTRUCTION

Presentation Title__________________________________

Type of Presentation________________________________

Name of Presenter__________________________________

Brainstorming Partners_____________________________

_____________________________

I. Identification of a goal

A. Identification of audience and needs assessment (using 9 steps)

List how you accomplished each of the 9 steps

Audience:

Needs Assessment

1.

2.

3.

4.

5.

6.

7.

8.

9.

 

B. Goal statements

*

*

 

C. Determination of entry behaviors and prior abilities

*

*

*

*

*

II. Performance objectives

*

*

*

*

*

 

A. Identification of levels of learning in objectives above.

1. 4.

2. 5.

3.

B. Identification of the criteria for measurement: underline criteria in objectives above.

III. Development of testing: How will you

A. Pretest

B. Develop embedded tests

C. Post test

IV. Instructional methods for

A. Preinstructional Activities

1.

2.

3.

B. Information Presentation

1. Order material and determine content (Outline form)

I.

A.

B.

C.

II.

A.

B.

C.

III.

(Continue on back as necessary)

2. Visual presentation

1. _____________________________________

2. _____________________________________

3. _____________________________________

4. _____________________________________

5. _____________________________________

3. Learner guidance, learner activities/involvement/motivation

a.

b.

c.

d.

What type of motivation do these activities rely on?

V. Follow through, Evaluation, and Reflection of major concepts and applications

*

*

*

VI. References

A. Journal Articles

1.

2.

3.

 

B. Books and Other Resources

1.

2.

3.

 

F & N 424

COMMUNICATION TECHNIQUES AND EDUCATION METHODS

EDUCATION/SALES PRESENTATION EVALUATION
 

Excels

Satisfactory

Needs Improvement

Development Strategy and Needs Assessment

      

Preinstructional activities and introduction

      

Interest

      

Relevance

      

Confidence

      

Satisfaction

      

Information presentation

      

Topic

      

Current

      

Reflects background in nutrition

      

Depth reflects their need and your background

      

Verbal

      

Organization easy to follow

      

Speed and clarity appropriate

      

Fulfilled objectives

      

Utilized literature and provided depth

      

Accurate information

      

Summarized effectively

Reflects on major concepts

Reflects on application by student

      

Visual

      

Demonstration

Demonstrated skill in handling food while discussing concepts

Creative ideas shown

Demonstrated accurate and appropriate methods and information

      

Variety

      

Continuous

      

Professional quality

      

Learner guidance: learner involvement/motivation

      

Methods indicated for obtaining learner involvement

      

Follow through and evaluation

      

Testing indicated to determine if objectives were met

      

Overall professionalism, creativity, personal appearance