Review Assessment Report
Part 1: Contact & Program Identification
| Report Year and Contact Information | ||
|---|---|---|
| Academic Year | Modified By | Date Modified |
| 2020-2021 | [email protected] | 2021-11-18T16:39:48.169Z |
| School | Name of Program | Courses |
|---|---|---|
| MSE | Dietary Manager Certificate | NUTR 1090,NUTR 1190,CULN 1003,HT 2201,NUTR 1010,HT 2215,NUTR 1015 |
Part 2: Program Summary
| Provide a high level review of the program to include highlights, successes, challenges, significant changes, and significant resources needed to support the program |
|---|
The program was able to meet most of its targets although the Covid-19 pandemic had an impact on the program. Due to the ongoing pandemic, the National Association of Nutrition and Foodservice Professionals allowed students to receive remote training in lieu of the in-person internships as facilities were still excluding students on site. Therefore, students received remote training for their clinical training in Fall 2020 and Spring 2021. Despite these challenges, the number of graduates surpassed the previous year. There was a decrease in declared majors over previous years, but this is likely related to the ongoing pandemic as enrollment is down overall. |
Part 3: Data Review
| 2018-2019 | 2019-2020 | 2020-2021 | |
|---|---|---|---|
| Annual number of graduate awards is greater than 10 | 5 | 8 | 10 |
| Number of declared majors | 24 | 25 | 18 |
| Average Class Size | 22 | 22 | 20.1 |
| Annual Average Class withdrawal rate is 30% or below (SAGE 35%) | 7% | 9% | 8% |
| Annual C-Pass rate for coursework is 60% or above | 83% | 82% | 80% |
| Average class fill rate at 60% or above capacity within a term or over a year | 78% | 77% | 72% |
| Graduate Transfer to 4-year Schools | n/a | n/a | n/a |
| Full-time Faculty Coverage by Section | 61% | 57% | 61% |
| Summarize how your program met or did not meet the target measures based on the data above |
|---|
The program's data meets all of the targets except for the number of graduates being greater than 10. While it did not meet this target by being greater than 10, the data shows a steady increase in the number of graduates over the past few years with this year hitting 10 graduates. |
Part 4: Program Learning Outcome Analysis
| Learning Outcome | Population or Course(s) Assessed | Description | Summary of Assessment Results |
|---|---|---|---|
| Develop and analyze recipes, formulas and diets to meet the nutritional needs of diverse individuals, populations and community groups across the life span within scope of practice | Certification Exam |
| Two students took the certification exam between December 2020 and May 2021. The pass rate was 50%. |
| Use appropriate medical data and knowledge of body systems and evidence based research to design and implement nutrition care plans, conduct nutrition screenings, make appropriate referrals and assist with the nutrition assessment by monitoring diverse individuals, populations and community groups across the life span within scope of practice. | Nutr 1090/1190 Field Experience Interns / Certification Exam |
| Field Experience Interns are evaluated by their clinical preceptors for competence on a scale of "Needs Improvement/Repeat, Entry Level, or Exceeds Entry Level." All interns scored Entry Level or Exceeds Entry Level for the competencies related to this learning outcome. Two students took the certification exam between December 2020 and May 2021. The pass rate was 50%. |
| Interpretation of Assessment findings |
|---|
The certification exam data provided by the national certifying organization indicates that only 2 students took the exam in the December 2020 through May 2021 time frame. The pass rate was 50%; only one student passed. The other student was a retake and failed the exam with a 68%. The exam data indicates that the student that failed their retake of the exam scored low in the Foodservice (66%), Business Operations (55%), and Sanitation and Safety (68%) sections of the exam. The study materials provided by the certifying organization will help students focus their studying in these areas.
Field Experience Interns are graded by their clinical preceptors for competence on a scale of "Needs Improvement/Repeat, Entry Level, or Exceeds Entry Level." All interns scored Entry Level or Exceeds Entry Level for the competencies related to this learning outcome. |
Part 5: Additional Action Plan in Support of Student Learning (If Appropriate)
| Upcoming Year | Changes Planned for the upcoming year | Data Motivating this change |
|---|---|---|
| 2021-2022 | ||
| 2021-2022 | Increase recommendations to utilize the certifying organization's available exam study materials and resources. Create a handout for graduating students with exam prep resources. | The exam data indicates that the student that failed their retake of the exam scored low in the Foodservice (66%), Business Operations (55%), and Sanitation and Safety (68%) sections of the exam. The study materials provided by the certifying organization will help students focus their studying in these areas. Students are only required to purchase the textbook for the Nutr 1015 - Intro to Medical Nutrition Therapy. The organization offers a second book called Foodservice Management By Design which we already recommend purchasing, but many students do not. They also offer exam study guides, workbooks, flash cards, and an online review course. |
| 2021-2022 |