Food Sciences, Health, and Nutrition 492: Field Practicum
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SHORT DESCRIPTION: This course will involve integration and application of academic knowledge and critical skills emphasizing professional development, including field placement with an approved cooperating supervisor or employer.
ACADEMIC PREPARATION: Students must have completed the majority of the classroom work related to their area of emphasis. FSHN students should be in their final semester. Sponsors for the field work expect students to possess fundamental skills and knowledge enabling them to assume various tasks and increasing responsibility at the work site within a reasonable amount of time. Students must be ANSC or FSHN majors and obtain consent of the course instructor.
DIETETICS FOUNDATION KNOWLEDGE REQUIREMENTS AND EXPECTED LEARNING OUTCOMES (FKLO):
Students are able to:
1. Integrate scientific information and research into practice by being able to use current information technologies to locate and apply evidence-based guidelines and protocols .
2. Demonstrate effective professional oral and written communication and documentation and use current information technologies when communicating with individuals, groups and the public.
3. Identify and describe the roles of others with whom the Registered Dietitian collaborates in the delivery of food and nutrition services.
4. Apply knowledge of the role of environment, food, and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups.
COURSE OBJECTIVES:
1. To acquire work experience in food, nutrition, animal science or veterinary areas.
a. Practice working with a variety of people.
b. Develop personal contacts with professionals.
c. Identify the influence of culture on professional interactions with others.
2. To integrate and apply knowledge and skills from the academic program to practical work responsibilities
a. Use computer skills.
b. Expand writing capability.
c. Practice oral communication skills.
d. Apply appropriate techniques in field settings.
e. Determine appropriate information for field setting.
f. Develop practical skills.
3. To obtain experience in setting and achieving career-related goals and objectives .
a. Develop, monitor and evaluate learning objectives and time lines through communication and negotiation with field supervisor and instructor.
b. Identify personal strengths and weaknesses.
c. Evaluate potential career options.
COURSE CONTENT:
The student will initiate contact with the designated establishment, planning objectives, activities and arranging a schedule in cooperation with the field site supervisor. This will be submitted for approval to the faculty coordinator. Students are expected to conform to the policies and practices of the field site. Students should complete approximately 100 hours at the work site.
Work may be performed voluntarily or for pay. It is understood, however, that in no case shall a student volunteer in learning situations replace regular staff.
The following materials must be submitted to the faculty coordinator: learning plan, Gantt chart, supervisor and student evaluation, field report, journal and related projects.
In addition to field work, class will convene on Thursdays from 12:00 to 1:15 p.m. during the semester to discuss and review individual placements/experiences and to participate in programs related to career development.
ACADEMIC PREPARATION: Students must have completed the majority of the classroom work related to their area of emphasis. FSHN students should be in their final semester. Sponsors for the field work expect students to possess fundamental skills and knowledge enabling them to assume various tasks and increasing responsibility at the work site within a reasonable amount of time. Students must be ANSC or FSHN majors and obtain consent of the course instructor.
DIETETICS FOUNDATION KNOWLEDGE REQUIREMENTS AND EXPECTED LEARNING OUTCOMES (FKLO):
Students are able to:
1. Integrate scientific information and research into practice by being able to use current information technologies to locate and apply evidence-based guidelines and protocols .
2. Demonstrate effective professional oral and written communication and documentation and use current information technologies when communicating with individuals, groups and the public.
3. Identify and describe the roles of others with whom the Registered Dietitian collaborates in the delivery of food and nutrition services.
4. Apply knowledge of the role of environment, food, and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups.
COURSE OBJECTIVES:
1. To acquire work experience in food, nutrition, animal science or veterinary areas.
a. Practice working with a variety of people.
b. Develop personal contacts with professionals.
c. Identify the influence of culture on professional interactions with others.
2. To integrate and apply knowledge and skills from the academic program to practical work responsibilities
a. Use computer skills.
b. Expand writing capability.
c. Practice oral communication skills.
d. Apply appropriate techniques in field settings.
e. Determine appropriate information for field setting.
f. Develop practical skills.
3. To obtain experience in setting and achieving career-related goals and objectives .
a. Develop, monitor and evaluate learning objectives and time lines through communication and negotiation with field supervisor and instructor.
b. Identify personal strengths and weaknesses.
c. Evaluate potential career options.
COURSE CONTENT:
The student will initiate contact with the designated establishment, planning objectives, activities and arranging a schedule in cooperation with the field site supervisor. This will be submitted for approval to the faculty coordinator. Students are expected to conform to the policies and practices of the field site. Students should complete approximately 100 hours at the work site.
Work may be performed voluntarily or for pay. It is understood, however, that in no case shall a student volunteer in learning situations replace regular staff.
The following materials must be submitted to the faculty coordinator: learning plan, Gantt chart, supervisor and student evaluation, field report, journal and related projects.
In addition to field work, class will convene on Thursdays from 12:00 to 1:15 p.m. during the semester to discuss and review individual placements/experiences and to participate in programs related to career development.