Source: KENTUCKY STATE UNIVERSITY submitted to NRP
KENTUCKY STATE UNIVERSITY NUTRITIONAL SCIENCES OPTION FOR THE AGRICULTURE, FOOD, AND ENVIRONMENT DEGREE
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
OTHER GRANTS
Reporting Frequency
Annual
Accession No.
0230480
Grant No.
2012-38821-20102
Cumulative Award Amt.
$150,000.00
Proposal No.
2012-02538
Multistate No.
(N/A)
Project Start Date
Sep 1, 2012
Project End Date
Aug 31, 2017
Grant Year
2012
Program Code
[EP]- Teaching Project
Recipient Organization
KENTUCKY STATE UNIVERSITY
(N/A)
FRANKFORT,KY 40601
Performing Department
Human Nutrition & Health
Non Technical Summary
Kentucky State University officially launched the College of Agriculture, Food Science, and Sustainable Systems (CAFSSS). Five divisions --Agriculture, Food and Animal Science, Aquaculture, Environmental Science, and Family Consumer Science were created. Although, in the current settings, undergraduate students have degree options in agriculture, food systems, aquaculture, and the environment, there is currently no option available for nutrition related sciences. With Kentucky ranking the 6th most obese state in the U.S. there is a significant shortage of trained workforce in the area of Nutrition Education and Sciences, especially from lower economic and minority populations. Hence, there is a need in Kentucky for an undergraduate degree, or degree option in Nutritional Sciences (NS). The NS option under the current Agriculture, Food Systems, and Environment (AFE) baccalaureate degree will substantially enhance the current degree, serve as a precursor to graduate studies in NS and undergraduate degrees within the division of FCS, and provide the necessary training for students wishing to pursue future careers in NS and related fields. In addition to the creation of a new NS degree option, this project will also offer students the opportunity to conduct research and Extension activities as an experiential learning component through the Center for Family Nutrition and Wellness Education (CFNWE). This experiential learning component will provide an apt opportunity for students to discover their aptitude for work in the field of NS through the research and Extension projects offered through the CFNWE. Many of these projects will involve basic NS research tracts centering on evaluation of risks for metabolic syndrome, oxidative stress, and related areas in humans. In addition, students desiring to focus on an Extension tract will have the opportunity to interact with Elementary, Middle and High School students on basic nutrition and physical activity concepts, develop curricula tools, and analyze behavioral changes. Students in both tracts will have the opportunity to present their results at state and national meetings and publish in peer-reviewed journals. Finally, it is well documented that minority and lower income individuals are disproportionately impacted by obesity and obesity related diseases. KSU is historically black land grant university that is comprised of an exceptionally diverse cross-section of students. Of the nearly 3000 students, nearly 60% are African American, 28% are white, and the remaining portion is comprised of other racial and ethnic groups. By developing a NS degree option within the CAFSSS at Kentucky State University, minority students will have a tremendous opportunity to be trained in unique undergraduate courses that will prepare them for the nutrition workforce to help combat this growing problem.
Animal Health Component
25%
Research Effort Categories
Basic
75%
Applied
25%
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
7046099308025%
7026010101075%
Knowledge Area
702 - Requirements and Function of Nutrients and Other Food Components; 704 - Nutrition and Hunger in the Population;

Subject Of Investigation
6010 - Individuals; 6099 - People and communities, general/other;

Field Of Science
1010 - Nutrition and metabolism; 3080 - Sociology;
Goals / Objectives
Currently the Kentucky State University College of Agriculture, Food Science and Sustainable Systems (CAFSSS) offers one undergraduate program (Agriculture, Food, and Environment), two master level programs (Aquaculture and Environmental Studies), and one undergraduate minor (Aquaculture). The Agriculture, Food, and Environment (AFE) degree program falls under the Division of Agriculture and consists of four available options: Agricultural Systems, Food Systems, Environmental Systems, and Aquaculture Systems. Each of these options generally requires four core courses and three elective courses to successfully complete the AFE degree program. The proposed Nutritional Science option would serve as a fifth option within the AFE degree which will fill the nutrition education gap at the university, strengthen the current Food Systems AFE option, and will pave the way for a future Nutritional Science undergraduate and graduate degree program. A total of three new core courses will be developed in addition to one experiential learning course. AFE/NUR Nutrition and Metabolism: This course will provide an overview of the relationship between metabolism and nutrition as it relates to general health. Special consideration will be made for metabolic pathways that are essential for energy, muscle growth, and disease. AFE/NUR Modern Nutrition, Health, and Disease: This course will give an overview of the role of nutritional science as it relates to health with special emphasis on disease prevention and management of disorders and diseases of various body systems. AFE/NUR Society and Nutrition: This course will look at the relationship between general nutrition and the community dynamic. In addition, it will introduce students to the program planning, policies, resources, and nutrition issues specific to community nutrition, providing an understanding of creating and implementing nutrition programs from various constituencies (elderly populations, children, impoverished populations, college students, etc.). Crucial to the NS program is the course Research in Nutritional Science which will provide substantial opportunities to conduct research, provide education, and participate in Extension activities in order to give students a chance to explore different work experiences. This course will be designed during the first year of funding, followed by full implementation during the following years. Faculty, with specific experience in the field of study, will design each project in a manner that enhances related coursework and provides a significant opportunity to experience NS in the field. Students, once enrolled, will make a specific selection of which area they would like to focus: Research, Education, or Extension. Based on the students' application and space allotted, faculty will choose students to participate in particular projects. Throughout the semester, students will work on their project under the supervision of faculty. Where applicable, students will also work as a team on certain projects to teach them how to function in a team-oriented environment.
Project Methods
Towards the end of 2012, the listing of the new courses will be given to the Faculty Senate; the new courses will be listed and advertised on the KSU website, the AFE website, course catalogue, and other avenues; specific syllabi will be developed and posted in appropriate venues. This is important so that new and current students are able to prepare to take upper level NS courses through taking the prerequisites. Spring 2013: Classroom/Research equipment will be purchased and put in place for the desired classes including the Demonstration Kitchen, Cooperative Extension Building, Atwood Research facility, and other venues; specific projects will be designed for Research in Nutritional Sciences (RNS); enrolled RNS students for the Fall will be given an application for project selection. NS faculty will work with other AFE faculty in order to recruit students. Summer 2013: Students will be chosen for their particular RNS project and will be notified prior to the Fall semester Fall 2013: The first of the NS classes will be offered to students. During this time, no more than two NS courses will be offered at a time, not including RNS. It is projected that the first RNS course will be offered to participating students 2014: Classes will continue throughout the year. Students from the RNS course who were selected to present a project at national meetings will be contacted. Depending on the project and particular meeting times, faculty and students will travel to deliver presentation Effectiveness of NS program will begin to be evaluated based on participant evaluation, enrollment, and student success. 2015: End of grant cycle evaluation will take place in order to determine the effectiveness and success of the NS curricula. In addition, additional funding will be sought in order to increase course offerings, add faculty, generate more NS research, and begin designing the independent undergraduate and graduate degree programs.

Progress 09/01/12 to 08/31/17

Outputs
Target Audience:During this reporting year we reached the same audience as previous years. We targeted African American students who have an interest in nutrition education with lower income individuals as well as nutrition research. In addition, we targeted non-traditional students who are already in the workforce with two new certificates that will serve as professional development and continuing education. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest?We have participated in college fairs, job fairs, and recruitment activities with the university. In doing so, we have developed flyers and bulletins to share with stakeholders and future students and parents. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Over the course of this past year, we successfully created two new certificate programs to provide continuing education credits as well as professional development. The new certificate programs that were created as part of the Agriculture, Food, and Environment (AFE) undergraduate degree program were in: 1) Human Nutrition and 2) Food Safety. These new certificates will also help graduates of the program demonstrate course experience and competences in these subject areas and improve the ability of students to obtain jobs in these areas or pursue graduate degree programs. In addition, we continued our work with undergraduate students and as well as began implementation of programs for graduate students. We also began the experiential learning programs in the classroom so that students can gain hands-on field experience conducting nutrition education and research. Over the period of the entire grant, we created 4 new classes, 2 new certificate programs, and have two students enrolled in the Masters of Environmental Sciences (MES) program. We have graduated several students from our undergraduate program and they have proceeded to begin careers at the state and federal levels. Others have acquired positions at universities or have entered graduate programs in community nutrition or clinical nutrition. Students have conducted practical nutrition education programs in women's shelters, senior activity centers, elementary and middle schools, and churches. In addition, several students have completed research projects focused on food access and food pantries in Frankfort, Kentucky. Currently, nutrition students are completing educational programs at a lower income elementary school. In this program, students teach basic nutrition and cooking practices during the school day. Each nutrition student develops a portfolio that demonstrates the work that they completed and evaluations of the project.

Publications


    Progress 09/01/15 to 08/31/16

    Outputs
    Target Audience:The target audience of this project were undergraduate students at Kentuccky State Univeristy. Many of these students are minority females who have an interest in pursuing nutrition education as a career. Many of these students are first generation college students that come from large urban areas and at-risk demographics. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest?We have promoted this degree option to the community through university recruitment activities and community actitivities (State Fairs, Health Fairs, College Fairs, etc.) What do you plan to do during the next reporting period to accomplish the goals?We plan to continue teaching the developed courses as well as reaching out to new students to enroll in our Certificate Degree Programs.

    Impacts
    What was accomplished under these goals? During this reporting year, we accomplished the following items: Taught four different courses (Nutrition and Metabolism, Nutrition and Society, Research and Extension in Nutrition, Modern Nutrition and Disease) Created two Certificate Degree programs. Advised Nutrition Students and enrolled graduates in graduate level programs

    Publications


      Progress 09/01/14 to 08/31/15

      Outputs
      Target Audience:Our target audience includes current and future students at KSU's CAFSSS who major in Food & Nutrition Science. Changes/Problems:1. Campus wide, certain changes regarding the minimum credit requirements for graduation were made, which delayed the offering of classes. 2. The AFE course listings were revamped substantially to suitably accommodate the Food & Nutrition Science option thereby changing the original curriculum ladder. 3. All the newly introduced courses as approved by the faculty senate are 400 level, requiring some changes in their scheduling, which now have been addressed successfully. What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest?The approval of this project has been instrumental in introducing and offering a Food & Nutrition Science major for the AFE degree. To support student recruitment, and to inform prospective students about the salient features of the courses, brochures were prepared and are being used. What do you plan to do during the next reporting period to accomplish the goals?1. More students will be recruited, we have almost doubled the number of those have opted for NS since the launch. 2. We are offering hands on training to students in various areas of research and Extension, including Modern Nutrition and Disease, Diseases in Vulnerable Populations, and other related topics.

      Impacts
      What was accomplished under these goals? To meet the objectives of the grant, the following items were accomplished: 1. Course Designs and Syllabi: Three courses, AFE 404: Nutrition and Metabolism, AFE 417 Modern Nutrition, Health & Disease, and AFE 405: Research & Extension in Nutrition, each a 3 credit hour course, with their specific syllabi, were developed by the three faculty members in charge viz., Drs. Kristopher Grimes, Avinash Topè and Changzheng Wang, respectively. 2. With the funding and approval from KSU's Faculty Senate in the earlier FY, the AFE Undergraduate degree program was revamped and the three new courses are now listed as 'required courses' for students who major in Food & Nutrition Science. 3. A schedule of course offerings was finalized and AFE 404-Nutrition & Metabolism was offered starting spring 2014, while AFE 417 and AFE 405 are being offered every other year. AFE 417 is being offered in the fall of 2015. 4. Student Recruitment and Registrations: Since the inception of the grant, the number of students who have declared Food and Nutrition Science as a major has increased from 4 to 8, out of the total of approximately 60 AFE students. 5. Stipend Announcements have been made and students were recruited in the fall of 2014.

      Publications


        Progress 09/01/13 to 08/31/14

        Outputs
        Target Audience: Our target audience includes current and future students at KSU's CAFSSS who major in Food & Nutrition Science. Changes/Problems: 1. Campus wide, certain changes regarding the minimum credit requirements for graduation were made, which delayed the offering of classes. 2. The AFE course listings were revamped substantially to suitably accommodate the Food & Nutrition Science option thereby changing the original curriculum ladder. All the newly introduced courses as approved by the faculty senate are 400 level, requiring some changes in their scheduling, which now have been addressed successfully. What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Student Recruitment: The approval of this project has been instrumental in introducing and offering a Food & Nutrition Science major for the AFE degree. To support student recruitment, and to inform prospective students about the salient features of the courses, brochures were prepared and are being used. What do you plan to do during the next reporting period to accomplish the goals? 1.More students will be recruited, we have almost doubled the number of those have opted for NS since the launch; and 2. We will offer hands on training to students in various areas of research and Extension, including Modern Nutrition and disease, diseases in vulnerable populations, and other related topics.

        Impacts
        What was accomplished under these goals? 1. Course Designs and Syllabi: Three courses, 1. AFE 404: Nutrition and Metabolism, 2. AFE 417 Modern Nutrition- Health& Disease, and 3. AFE 405: Research & Extension in Nutrition, each a 3 credit hour course, with their specific syllabi were developed by the three faculty members in charge viz., Drs. Kristopher Grimes, Avinash Topè and C. Wang, respectively. 2. KSU Faculty Senate's Approval: The above mentioned courses were prepared and packaged as the Food & Nutrition Science Major under the AFE degree to the KSU's Faculty Senate. After a careful evaluation of their merit and niche requirements all the courses were approved. 3. With the funding and approval from KSU’s Faculty Senate, the AFE Undergraduate degree program was revamped and the three new courses are now listed as 'required courses' for students who major in Food & Nutrition Science. 4. A schedule of course offerings was finalized and AFE 404-Nutrition & Metabolism was offered in Spring 2014, while AFE 417 and AFE 405 will be offered every other year. AFE 417 is being offered in the fall of 2014. 5. Student Recruitment and Registrations: Since the inception of the grant, the number of students who have declared Food & Nutrition Science as a major has increased from 4 to 8, out of the total of approximately 60 AFE students. 6.Stipend Announcements have been made and students were recruited in the spring of 2014.

        Publications


          Progress 09/01/12 to 08/31/13

          Outputs
          Target Audience: Our target audience includes current and future students at KSU’s CAFSSS who major in Food & Nutrition Science. Changes/Problems: 1. Campus wide, certain changes regarding the minimum credit requirements for graduation were made, which delayed the offering of classes. 2. The AFE course listings were revamped substantially to suitably accommodate the Food & Nutrition Science option thereby changing the original curriculum ladder. All the newly introduced courses as approved by the faculty senate are 400 level, which need offered some challenges in their scheduling What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Student Recruitment: The approval of this project has been instrumental in introducing and offering Food & Nutrition Science major for the AFE degree. To support the student recruitment, and to inform about the salient features of the courses, brochures were prepared and are being used. What do you plan to do during the next reporting period to accomplish the goals? 1. Launching of Classes: We should already started teaching the assigned courses, 2.More students recruited; 3. Offer hands on training to students in various areas of research and Extension, including Modern Nutrition and disease, diseases in vulnerable populations, and other related topics.

          Impacts
          What was accomplished under these goals? 1. Course Designs and Syllabi: Three courses, 1. AFE 404: Nutrition and Metabolism, 2. AFE 417 Modern Nutrition- Health& Disease, and 3. AFE 405: Research & Extension in Nutrition, each a 3 credit hour, with their specific syllabi were developed by the three faculty members in charge viz., Drs. Kristopher Grimes, Avinash Topè and C. Wang. 2. KSU Faculty Senate’s Approval: The above mentioned courses were packaged as the Food & Nutrition Science Major and 4th Course Elective under the AFE degree and approved by KSU’s Faculty Senate after evaluating their merit and niche requirement. 3. With the funding of this proposal, the AFE Undergraduate degree program was revamped and with the approval from the Faculty Senate, all the three new courses are now listed as ‘required courses’ for students who major in Food & Nutrition Science. 4. A schedule of course offerings was finalized and one course namely AFE 404-Nutrition & Metabolism is being offered in Spring 2014. AFE 417 and AFE 405 will be offered every other year. 5. Student Recruitment and Registrations: So far, four students have registered for the Food & Nutrition Science as a major and at least four more from the total current strength of approximately 45 AFE students will be registered for classes supported through this grant. 6. Stipend Announcements: Will be made and students recruited in the spring of 2014.

          Publications