Så er der ikke mange dage tilbage herovre og jeg er så småt begyndt at indstille mig på at komme tilbage til Danmark og opleve 30-40 graders temperaturforskel. Men det bliver nu rigtig godt at se familien igen, selv om vi har været storforbrugere af Skype de sidste par måneder (o:
Vi afsluttede vores sidste projekt med fremlæggelse i dag i community nutrition og nu er der kun de sidste 4 afsluttende eksaminer tilbage mellem den 13. og den 17. december.
For de af jer, der er interesserede i at tage et semester i USA som ernærings- og sundhedsstuderende vedlægger jeg lige vores lektionsplan for community nutrition, så I kan få en fornemmelse af forskellen mellem USA og Danmark:
Det er en lang smøre, men der kan jo spoles i den. God fornøjelse
COMMUNITY NUTRTIION-FSHN 451
UNIVERSITY OF HAWAII AT MANOA
COURSE SYLLABUS
Fall 2010
INSTRUCTOR: Dr. Corilee Watters, MSc, RD, PhD
Email: cwatters@hawaii.edu
CLASS TMES: Tues: 12-2:45
Thurs 1:30-2:45 pm
DATES: 8/24/10-12/09/10
LOCATION: Biomed T211
OFFICE HOURS: By appointment
COURSE DESCRIPTION:
The community nutrition course is a writing intensive advanced college course that integrates concepts and methods of nutrition program planning and analysis of nutritional problems of local, national, and international communities. The content of the course will focus on material related to health promotion including Health Services, Epidemiology, Social/behavioral Science, Determinants of health and biostatistics. Lab activities include discussion and critique of community nutrition articles to enhance critical thinking skills.
TEXT: Boyle MA, Holben DH. Commuity Nutrition in Action-an Entrepreneurial
Approach. Belmont, CA: Wadsworth Publ., 5th ed, 2010.
Cengage Learning also offers textbook rental for Community Nutrition in Action: An Entrepreneurial Approach, 5th Edition Boyle/Holben ISBN13: 978-0-495-55901-6
http://www.cengagebrain.com/shop/en/US/storefront/US?cmd=catProductDetail&ISBN=978-0-495-55901-6
A semester rental for this text is $85.
PREREQUISITE: FSHN 370, NREM 310 or equivalent
COURSE OBJECTIVES:
1. Determine and discuss the importance of major areas of public health including health services, epidemiology, social/ behavioral sciences, environmental health and biostatistics and how these areas of public health blend together to better serve the health of populations.
2. Compare, contrast and describe where food and nutrition strategies are making a difference toward healthier communities including not only core but cross-cutting areas of leadership, program planning, professionalism, system thinking communication and informatics, public health, diversity and culture.
3. Students are able to demonstrate how to locate, interpret, evaluate and use professional literature, and population based survey data to assess the nutritional status of a population.
4. Students learn how to advocate for provision of food and nutrition services as part of public policy. Students are able to explain the impact of a public policy position on dietetics practice.
5. Students are able to demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public.
6. Students are able to 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
7. Students are able to apply management and business theories and principles to the development, marketing and delivery or programs and services.
8. Students are able to determine costs of services or operations, prepare a budget and interpret financial data.
9. Students are able to apply the principles of human resource management to different situations.
10. Students are able to explain the impact of health care policy and administration, different health care delivery systems and current reimbursements issues, policies and regulations on food and nutrition services.
11. Students will participate in a program addressing food insecurity and discuss ways program is meeting goals and objectives and ways to incorporate a nutrition component
12. Students will actively participate in class discussions to apply critical thinking
skills to the following:
• Definitions and roles for public health and community development
• Assessing the nutrition environment
• Cultural competency for nutrition program development
• Public policy development
• Legislative advocacy
• Issues of access to food and food security
• Epidemiological interpretation of literature
• Intervention design issues
• Behavioral theories
• Nutrition programs in the community
• Controversial issues in nutrition
COURSE POLICIES:
1. All students are expected to read the assigned chapters of textbook and other reading assignments plus complete all course assignments. Maximum benefit from this class can be achieved only if you attend class, complete the reading and projects as they are assigned, and actively participate in class discussions.
2. All written assignments must be typed with student's names, course number and date. The text should be 1 1/2 to double spacing between typed lines. Page numbers on each page.
3. Original written work is expected with appropriate citation of references. Where applicable primary references should be used. All references need to have an author, title, year, publisher and place of publisher.
4. Plagiarism is unacceptable and will result in a failing grade. Please be familiar with the University of Hawaii Student Conduct Code.
5. The course schedule, and assignment and some topics may need to be re-scheduled depending on the availability of guest speakers, pace of learning.
COURSE GRADING:
Three Exams
Exam 1 100 points
Exam 2 100 points
Exam 3 100 points
Quizzes (variable number) 10 points each
6 written assignments
Assignment 1 50 points
Assignment 2 100 points
Assignment 3 50 points
Assignment 4 100 points
Assignment 5 150 points (combination of volunteering and writing)
Final Project (Group project)
Assignment 6 150 points (combination of writing and oral presentation)
Attendance/Class participation 25-35 points
Points from tests (300) and assignments (600): 900
EXAMINATIONS:
Exams will be multiple choice and short-answer. Exams will cover class lectures and exercises, handouts, and readings. NO MAKE-UP EXAMS. Students are expected to attend exams on scheduled dates. If you miss an exam and bring a doctor’s excuse for illness, alternative methods for grading will be discussed on a case-by case basis.
QUIZZES: Quizzes can be given at any time and will cover assigned reading for that date. Quizzes will be unannounced.
WRITTEN ASSIGNMENTS:
Grammar and spelling are considered in the evaluation of all assignments. The assignments will be as follows:
Assignment 1: After reading article about Hawaii Times charging employees extra health insurance if they do not participate in wellness screening and assessment, write a paper discussing whether you agree, disagree, or are on the fence about this topic and why you feel as you do. Be sure to provide evidence or examples to back up your point. (1-2 pages).
Assignment 2:
Student will be required to summarize, interpret, and critique a research study provided by the instructor (3 pages typed)
Assignment 3:
Small group powerpoint presentation on Micro-presentation on world hunger
(10 minutes) 3-5 slides. Country / topic to be assigned.
Individual summary of group experience, your role in the presentation, where you found your information and what you learned from this project.
(1-2 pages typed)
Assignments 4:
Students will be required to write a letter to a legislator or congressman, and a
letter to the editor on a nutrition-related matter (3-4 typed pages total)
Assignment 5:
Students will spend a minimum of 10 hours volunteering with a program that addresses food insecurity (IHS, Food Bank, River of Life Mission, Aloha Harvest, Church feeding program, etc)
A written summary describing the program including its mission, target population, goals/objectives, data on food insecurity in Hawaii, whether there is a nutrition component to the program, and if so, how is it used. If there is no nutrition component, what type of program (if any) would you propose.
Also include a portion about what you specifically did while volunteering and what you learned from this experience Minimum: 6 typed pages
Assignment 6: (Group project) Written report and presentation
How is Hawaii’s Health? Students will do a needs assessment by accessing internet resources, summarizing statistics on Hawaii’s Health risks and comparing them to the objectives set by Healthy People 2010. Students will then propose a community nutrition intervention that addresses a health risk in Hawaii (to be chosen in consultation with the instructor) including information on how the program would be evaluated.
Minimum: 8 typed pages
CLASS PARTICIPATION:
Class participation will be evaluated based on class discussions of readings, submission of the one-minute paper, questions asked, and contributions to the class of appropriate current events and materials.
OUTLINE OF TOPICS:
FSHN 451
Fall 2010
Date Topic Reading
8/24 (T) Syllabus
8//26 (Th) Opportunities in community nutrition chapter 1
1º, 2 º, 3 º definitions public health community nutrition
Assignment #1: Should employees with poor
habits be charged more for insurance?
8/31 (T) Assessing Community Resources chapter 3
Hawaii Nutrition and Physical Activity Coalition
Jennifer Dang, MPH
Computer Lab: Using Hawaii data sources
Hawaii Health Matters and Data Warehouse
Tonya Lowery St. John, MPH, Department of Health
9/2 (Th) Assessing the target population’s nutritional status chapter 2
Class activity: Setting up objectives for target population
Assignment # 1 due
9/7 (T) Food Insecurity and Food Assistance Programs chapter 10
Sustainability in Agriculture, Ted Radovich, PhD
Food Insecurity, Naomi Kanehiro, MS, RD, Extension
Go over grading and timeline for assignment # 5
9/9 (Th) Principles of epidemiology chapter 5
Activity: Finding your mate(s)
9/14 (Tu) Epidemiology (cont’d) chapter 5
Utilizing Epidemiology to Plan Programs – Infant Mortality
Don Hayes, MD, MPH, US CDC & HI Department of Health Study: comparing diets
Go over: Assignment #2 (study analysis)
9/16 (Th) Program Planning chapter 4
9/21 (T) Assignment #2 due: gestational diabetes study
Review
9/23 (Th) Test 1
9/28 (T) Growing Older: Nutrition Assessment, Services, and Programs
Meals on Wheels – Lanakila Pacific
1:00 Speaker:Toni Fegers chapter 13
Go over grading and timeline for assignment #3
9/30 (Th) Hawaii Meals on Wheels - video
Computer Lab: Time for groupwork on assignment #3
10/5 (T) World hunger chapter 14
Class micro-presentations
10/7 (Th) Art and Science of Policy Making chapter 6
Amy Tousman, RD, MPH, CDE
Paper on world hunger due (#3)
Go over assignment #4
10/12 (T) 12-1:15 Food insecurity field work
Children and Adolescents: Nutrition Issues, Services,
and Programs
School food programs/School Wellness policies chapter 12
1:15 – 2:00 Dexter Kishida, School Food Coordinator
2:00 – 2:45 Susan Uyehara, RD, MPH
Director Office of Hawaii Child Nutrition Programs
10/14 (Th) Healthcare Systems and Policy chapter 9
Go over final project
10/19 (T) Children and Adolescents (cont’d) chapter 11
12-1:15 Food insecurity field work
1:30 – 2:30 Mothers and Infants: Nutrition Assessment and Services
Linda Chock, MPH, RD, State Department of Health,
WIC Services Branch Chief
10/21 (Th) Preschool – Hawaii Child Care Nutrition Program chapter 12
1:30 – 2:15 Kimberly Kanechika, RD, Extension, HNFAS
Assignment #4 due (policy and newsletter editor letters)
Review for Test 2
10/ 26 (T) Test 2
Picking topics/groups for assignment final project
10/28 (Th) Understanding and Achieving Behavior Change chapter 15
Stages of Change at a Community Level –PAC DASH
Claudio Nigg, PhD, Public Health, JABSOM
11/2 (T) HOLIDAY: ELECTION DAY
11/4 (Th) A National Nutrition Agenda for Public Health chapter 7
Dietary Guidelines for Americans
1:45- Suzanne Murphy, PhD, RD
11/9 (Tu) Cultural Competence- chapter 16
Native Hawaiian Health
Sharon Ka`iulani Odom, MPH, RD
Kamehameha Schools
11/11 (Th) HOLIDAY: VETERANS DAY
11/16 (T) Cultural Competence
Diabetes Prevention Program chapter 16
Mae Kazu Isonaga, MPH, RD
11/18 (Th) Cultural Competence chapter 16 Sheryl Yoshimura, RD
Kokua Kalihi Valley Clinic
Food insecurity assignment # 5 due
11/23 (T) Managing Community Nutrition Programs
12-1 Julia Zee, MPH, RD, Extension chapter 19
11/25 (Th) HOLIDAY: THANKSGIVING
11/30 (T) Principles of Nutrition Education chapter 17
12-1 Dian Dooley, PhD
Marketing Nutrition and Health Promotion chapter 18
12/2 (Th) Complete work on Final Projects chapter 20
12/7 (T) Student Presentations of Final Project
12/9 (Th) Review for Final exam
Written report for final project due
12/169 (Th) Exam
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