Progress 03/01/18 to 12/31/21
Outputs
Target Audience:Undergraduate students and community college students Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Project funds were used to cover travel expenses for two faculty and three Food and Nutritional Sciences students to attend the 2018 Annual Food and Nutrition & Expo (FNCE) conference in Washington DC. FNCE continues to provide a unique opportunity for faculty and students to learn about the latest nutrition research and teaching methods. FNCE has dietetic practice groups and Healthcare professionals that provide more targeted information related to nutrition and health to members. Faculty and students attended the lectures on Sweetened Beverage Taxation as a regulatory measure designed and implemented in several national and international localities to change populations' behaviors linked to obesity development. Sited Calorie menu labeling was another recent regulatory measure nationally implemented to impact population-level behaviors associated with obesity development. There was additional discussion on how to collaborate with community partners and stakeholders to promote nutritional health and disease prevention. Faculty and students also attended lectures on RDNs' critical role in food and security, which provided discussions on how our profession can change the trajectory to achieve health and nutrition security for our communities, our country and the world. Speakers explained challenges and solutions to increasing diet diversity and diet quality through public-private partnerships. This meeting served as a professional development seminar and gave faculty members an opportunity to gain new knowledge in the field of food and nutritional sciences. Faculty plan to use this new knowledge to update lecture materials in Food and Nutrition courses. Project funds were used to cover travel expenses for one faculty member and six Food and Nutritional Sciences students to attend the 2019 Annual Food and Nutrition & Expo (FNCE) conference that took place in Philadelphia, PA. The FNCE conference provided students the opportunity to interact with dietetic practice groups and healthcare professionals to gather information related to nutrition care and health. Dr. Bettina Taylor served as a Site Reviewer of post-baccalaureate dietetics programs for the Accreditation Council for Education in Nutrition and Dietetics (ACEND). She also participated in ACEND Program Reviewer Training Conference [Virtual] on June 23-24, 2020. How have the results been disseminated to communities of interest?Information about project activities were disseminated to high schools and community colleges within Delaware and neighboring states. Information about the project goals is also disseminated among Allied Health Programs at DSU. Students' presentations at conferences [e.g. 1890 Association of Research Director Conference (1890 ARD)] provided opportunity to showcase project and program activities. What do you plan to do during the next reporting period to accomplish the goals?Project Directors (PDs) plan to transition the baccalaureate Coordinated program in Dietetics to a master's (MS) degree program. The Accreditation Council for Education in Nutrition and Dietetics (ACEND), the accrediting agency for the Academy of Nutrition and Dietetics requires that all dietetic programs should transition from a BS degree program to an MS degree program by 2024. Based on the recommendation from ACEND, the Project Directors continue to have regular meetings with faculty members and Chairpersons in the departments of Public Health, Psychology, Nursing and Management for discussions on the possibility of developing a multi-disciplinary MS degree program that will serve students in the Food and Nutritional Sciences. At the meeting, we agreed to prepare and submit a request to develop a graduate degree program through the university approval process. PDs submitted the application to plan an MS degree in Nutritional Sciences to the university approval process. The application was approved by the department of Human Ecology, the College of Agriculture, Science and Technology, and the Graduate School. The PDs will start the implementation phase after the Faculty Senate and Provost approve the application to plan the MS degree. For the implementation phase, the PDs plan to develop a new curriculum, new course and course syllabifor an MS degree program to incorporate the proposedcertificate program in Diabetes and Renal Disease management to enhance graduates' career in healthcare and increase employment opportunities. The proposed new curriculum and syllabi will be submittedthrough the approval process (Department-College-Faculty Senate-Administration). PDs plan to update advertisement/recruitment tools (brochures) and improve the department's website to showcase the Coordinated Program in Dietetics' (CPD) missionto help attract talented students to the program. PDs also plan to develop new collaborations with other healthcare facilities to provide opportunities for experiential learning for our students. PDs plan to develop a pediatric assessment lab within the Human Nutrition Assessment course to provide students necessary competencies required for entry-level dietitians. PDs have submitted a grant proposal to solicit extramural funds to support teaching, research and experiential learning activities proposed in the M.S. in Nutritional Sciences program.
Impacts
What was accomplished under these goals?
Project Directors (PDs) organized three meetings with faculty, one at Delaware Technical Community College in Georgetown-Delaware, one at Camden County Community College, Blackwood-NJ and one at Delaware State University to review Associate Degree Curricula and make recommendations. The recommendations were to address obstacles that may be preventing students from transferring to DSU and to identify courses that are transferable to complete requirements for DSU's Coordinated Program in Dietetics/Nutritional Sciences. Project funds were used to provide tuition assistant to six academically talented students. Project funds were also used to facilitate the transfer of four students with Associate Degrees in Food Safety to the Nutritional Sciences program at Delaware State University (DSU). PDs established Memoranda of Agreement with The Food Bank of Delaware, The Modern Maturity Center, Inc., Cheer Inc., Philadelphia Arms Townhomes, Inc., and Milford State Service Center - Division of Public Health to provide students access to these facilities for their community rotation. PDs established Memoranda of Agreement with BayHealth Medical Center, Genesis HealthCare Food and Nutrition Services, Healthcare Services Group, Inc., Delaware Hospital for the Chronically Ill, Kentmere Nursing Care Center, Fresenius Medical Care Holdings, The Center at Eden Hill, and Wilmington VA Medical Center to provide students access to these facilities for their clinical rotation. PDs established Memoranda of Agreement with Wilmington VA Medical Center, The Modern Maturity Center, Inc., Smyrna School District, Lake Forest School District Child Nutrition Services Dept, Red Clay Nutrition Department, Caesar Rodney School District Child Nutrition Services, Colonial School District, Brandywine School District, Seaford School District and St. Michael's School to provide students access to these facilities for their food service management rotation. PDs established Memoranda of Agreement with Union Hospital of Cecil County, Free and Abel, LLC., DE Department of Education Child Nutrition Programs and Westside Family Healthcare to provide students access to these facilities for their enrichment rotation. Students in the Coordinated Program in Dietetics who successfully completed the didactic (course work) and the supervised practice (clinical, community, and management) passed the registration examination for dietitians (at first attempt). The Coordinated Program in Dietetics (CPD) was granted Full Accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) in January 2020 based on students' performance. In 2020, the CPD reported 80% pass rate of graduates who took the RD examination for the first time. This project continue to provide experiential learning (supervised clinical experience) opportunities for junior and senior students at BayHealth Hospital in Dover, DE; the Division of Services for Aging and Adults with Physical Disabilities (Delaware Hospital for the Chronically Ill) in Smyrna, DE, and the Modern Maturity Center in Dover, DE; Nanticoke Memorial Hospital in Seaford, DE and nursing homes in Kent County, DE. This experiential learning experience fulfills accreditation requirement of five hundred hours of supervised clinical experience for eligibility to take the registration examination to become a Registered Dietitian. Project funds have been used to purchase education/teaching materials for the Food and Nutritional Sciences program and practice examination materials as resource materials for senior students to increase the passing rate for the registration examination for Registered Dietitian. Project funds enabled PDs to hire a part-time staff to assist in mentoring and advising students enrolled in the Food and Nutritional Sciences program. The part-time research staff works on research and sensory evaluation of food products which are intended to provide research experiential learning opportunity for students. PDs developed a lab component for Human Nutrition Assessment and Simulation Experiences to provide students in the Coordinated Program in Dietetics the necessary competencies for entry-level dietitians.
Publications
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Progress 03/01/20 to 12/31/20
Outputs
Target Audience: Undergraduate students at Delaware State University Transfer students from Community Colleges (Camden County Community College, Delaware Technical Community College) Changes/Problems:COVID-19 provided many challenges as previously discussed. What opportunities for training and professional development has the project provided?Project funds were used to cover travel expenses for two faculty members and three Food and Nutritional Sciences students to attend the 2018 Annual Food and Nutrition & Expo (FNCE) conference in Washington DC. The FNCE continues to provide a unique opportunity for faculty and students to learn about the latest nutrition research and teaching methods. FNCE has dietetic practice groups and Healthcare professionals that provide more targeted information related to nutrition and health to members. Faculty and students attended the lectures on Sweetened Beverage Taxation as a regulatory measure designed and implemented in several national and international localities to change populations' behaviors linked to obesity development. Sited Calorie menu labeling as another recent regulatory measure nationally implemented to impact population-level behaviors associated with obesity development. There was additional discussion on how to collaborate with community partners and stakeholders to promote nutritional health and disease prevention. Faculty and students also attended lectures on RDNs' Critical Role in Food and Nutrition Security which provided discussions on how our profession can change the trajectory to achieve health and nutrition security for our communities, our country and the world. Speakers explained challenges and solutions to increasing diet diversity and diet quality through public-private partnerships. This meeting served as a professional development seminar and gave faculty members an opportunity to gain new knowledge in the field of food and nutritional sciences. Faculty regularly use new knowledge to update lecture materials in Food and Nutrition courses and improves faculty pedagogy skills. Project funds were used to cover travel expenses for one faculty member and six Food and Nutritional Sciences students to attend the 2019 Annual Food and Nutrition & Expo (FNCE) conference that took place in Philadelphia, PA. The FNCE conference provided students a unique opportunity to interact with dietetic practice groups and Healthcare professionals to gather information related to nutrition care and health. Project funds were also used to cover Dr. Bettina Taylor, Coordinated Program in Dietetics Director's FNCE annual membership fees. How have the results been disseminated to communities of interest?Information about project activities were disseminated to high schools and community colleges within Delaware and neighboring states. Information about the project goals is also disseminated among Allied Health Programs at DSU and through department website. What do you plan to do during the next reporting period to accomplish the goals?We plan to request for a No-cost Extension that will provide additional time to complete outlined project objectives and to help Community College students transition to the baccalaureate degree program at DSU. Project funds will be used to provide financial support to needy students majoring in the Food and Nutritional Sciences program. Project funds will be used to purchase textbooks and lecture materials to transition DSU's Coordinated program in Dietetics to a master's (MS) degree program. The Accreditation Council for Education in Nutrition and Dietetics (ACEND), the accrediting agency for the Academy of Nutrition and Dietetics has recommended that all dietetic programs should transition from a BS degree program to an MS degree program by 2024. Based on the recommendation from ACEND, the Project Directors continue to have regular meetings with faculty members and Chairpersons in the departments of Public Health, Psychology, Nursing and Management for discussions on the possibility of developing a multi-disciplinary MS degree program that will serve students in the Food and Nutritional Sciences program. We plan to develop a new curriculum with new courses and syllabifor an MS degree program to incorporate the proposedcertificate program in Diabetes and Renal Disease management to enhance graduates' career in healthcare and increase employment opportunities. The proposed new curriculum and syllabi will be submittedthrough the approval process (Department-College-Faculty Senate-Administration). We plan to update advertisement/recruitment tools and improve the department's website to showcase the career opportunities for MS-RD degree programto help us attract talented students to the program. The PDs. plan to increase our efforts to develop new collaborations with other healthcare facilities to provide opportunities for experiential and service learning for our students We plan to use project funds to provide annual professional development workshops for faculty to enhance faculty pedagogy skills to help improve students' learning outcomes.
Impacts
What was accomplished under these goals?
Project Directors (PDs)organized five meetings with faculty, two at Delaware Technical Community College in Georgetown-Delaware, one at Camden County Community College, Blackwood-NJ and two at Delaware State University to review Associate Degree Curricula and made recommendations. During the meetings PDs reviewed curricula and syllabi from community colleges and identified courses that are transferable to DSU and identified courses that students must successfully complete at DSU to earn a baccalaureate degree. Transfer students have the option of majoring in Food and Nutritional Sciences with a concentration in: (i) Dietetics, (ii) Nutrition, (iii) Food Science, (iv) Pre-med, (v) Pre-allied Health or (vi) pre-physician Assistant. Project funds were used to provide tuition assistant to seven academically talented students. Projects funds were also used to facilitate the transfer of three students with Associate Degree in Food Safety to DSU. The project contributed to increase in student enrollment in the Food and Nutritional Sciences program. This project continues to provide experiential learning (supervised clinical experience) opportunities for junior and senior students enabling them to shadow Registered Dietitians in Bayhealth Hospital, Dover, DE; the Division of Services for Aging and Adults with Physical Disabilities (Delaware Hospital for the Chronically Ill) in Smyrna, DE, and the Modern Maturity Center in Dover, DE; Nanticoke Memorial Hospital in Seaford, DE and nursing homes in Kent County, DE. This experiential learning experience fulfills accreditation requirement of six hundred hours of supervised clinical experience for eligibility to take the registration examination to become a Registered Dietitian. This project enabled the department to develop and establish MOUs with healthcare facilities to provide students access to clinical sites and experiential learning opportunities. Project funds have been used to purchase education/teaching materials for the Food and Nutritional Sciences program and practice examination materials as resource materials for senior students to increase the passing rate for the registration examination for Registered Dietitian. Project funds were used to hire a part-time staff to assist in mentoring and advising students enrolled in the Food and Nutritional Sciences program. The part-time research staff worked on research and sensory evaluation of food products which are intended to provide research experiential learning opportunity for students.
Publications
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Progress 03/01/19 to 02/29/20
Outputs
Target Audience:Undergraduate students Community College students Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Project funds were used to cover travel expenses for two faculty and three Food and Nutritional Sciences students to attend the 2018 Annual Food and Nutrition & Expo (FNCE) conference in Washington DC. The FNCE continues to provide a unique opportunity for faculty and students to learn about the latest nutrition research and teaching methods. FNCE has dietetic practice groups and Healthcare professionals that provide more targeted information related to nutrition and health to members. Faculty and students attended the lectures on Sweetened Beverage Taxation as a regulatory measure designed and implemented in several national and international localities to change populations' behaviors linked to obesity development. Sited Calorie menu labeling as another recent regulatory measure nationally implemented to impact population-level behaviors associated with obesity development. There was additional discussion on how to collaborate with community partners and stakeholders to promote nutritional health and disease prevention. Faculty and students also attended lectures on RDNs' Critical Role in Food and Nutrition Security which provided discussions on how our profession can change the trajectory to achieve health and nutrition security for our communities, our country and the world. Speakers explained challenges and solutions to increasing diet diversity and diet quality through public-private partnerships. This meeting served as a professional development seminar and gave faculty members an opportunity to gain new knowledge in the field of food and nutritional sciences. Faculty plan to use this new knowledge to update lecture materials in Food and Nutrition courses. Project funds will be used to cover travel expenses for one faculty member and six Food and Nutritional Sciences students to attend the 2019 Annual Food and Nutrition & Expo (FNCE) conference that will be take place in Philadelphia, PA. The FNCE conference will provide students the opportunity to interact with dietetic practice groups and Healthcare professionals to gather information related to nutrition care and health. How have the results been disseminated to communities of interest?Information about project activities were disseminated to high schools and community colleges within Delaware and neighboring states. Information about the project goals is also disseminated among Allied Health Programs at DSU What do you plan to do during the next reporting period to accomplish the goals?We plan to request for a one-year No-cost Extension that will provide additional time to complete outlined project objectives and to transition the baccalaureate Coordinated program in Dietetics to a master's (MS) degree program. The Accreditation Council for Education in Nutrition and Dietetics (ACEND), the accrediting agency for the Academy of Nutrition and Dietetics has recommended that all dietetic programs should transition from a BS degree program to an MS degree program by 2024. Based on the recommendation from ACEND, the Project Directors continue to have regular meetings with faculty members and Chairpersons in the departments of Public Health, Psychology, Nursing and Management for discussions on the possibility of developing a multi-disciplinary MS degree program that will serve students in the Food and Nutritional Sciences program. At the meeting, we agreed to prepare and submit a request to develop a graduate degree program through the university approval process. We plan to develop a new curriculum, new course and course syllabifor an MS degree program to incorporate the proposedcertificate program in Diabetes and Renal Disease management to enhance graduates' career in healthcare and increase employment opportunities. The proposed new curriculum and syllabi will be submittedthrough the approval process (Department-College-Faculty Senate-Administration). We plan to update advertisement/recruitment tools and improve the department's website to showcase the Coordinated Program in Dietetics (CPD)to help us attract talented students to the program. We plan to increase our efforts to develop new collaborations with other healthcare facilities to provide opportunities for experiential learning for our students We plan to use project funds to provide annual professional development workshops for faculty to improve teaching competencies and skills to assess students' learning outcomes.
Impacts
What was accomplished under these goals?
Project Directors organized three meetings with faculty, one at Delaware Technical Community College in Georgetown-Delaware, one at Camden County Community College, Blackwood-NJ and one at Delaware State University to review Associate Degree Curricula and made recommendations. The recommendations were to address obstacles that may be preventing students from transferring to DSU and to identify courses that are transferable to complete requirements for DSU's Coordinated Program in Dietetics. Project funds were used to provide tuition assistant to four academically talented students. Projects funds were also used to facilitate the transfer of two students with Associate Degree the Food and Nutritional Sciences program at Delaware State University (DSU). This project continue to provide experiential learning (supervised clinical experience) opportunities for junior and senior students such as shadowing Registered Dietitians in Bayhealth Hospital in Dover, DE; the Division of Services for Aging and Adults with Physical Disabilities (Delaware Hospital for the Chronically Ill) in Smyrna, DE, and the Modern Maturity Center in Dover, DE; Nanticoke Memorial Hospital in Seaford, DE and nursing homes in Kent County, DE. This experiential learning experience fulfills accreditation requirement of six hundred hours of supervised clinical experience for eligibility to take the registration examination to become a Registered Dietitian. Project funds have been used to purchase education/teaching materials for the Food and Nutritional Sciences program and practice examination materials as resource materials for senior students to increase the passing rate for the registration examination for Registered Dietitian. Project funds have enabled us to hire a part-time staff to assist in mentoring and advising students enrolled in the Food and Nutritional Sciences program. The part-time research staff works on research and sensory evaluation of food products which are intended to provide research experiential learning opportunity for students.
Publications
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Progress 03/01/19 to 12/31/19
Outputs
Target Audience:Undergraduate students Community College students Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Project funds were used to cover travel expenses for two faculty and three Food and Nutritional Sciences students to attend the 2018 Annual Food and Nutrition & Expo (FNCE) conference in Washington DC. The FNCE continues to provide a unique opportunity for faculty and students to learn about the latest nutrition research and teaching methods. FNCE has dietetic practice groups and Healthcare professionals that provide more targeted information related to nutrition and health to members. Faculty and students attended the lectures on Sweetened Beverage Taxation as a regulatory measure designed and implemented in several national and international localities to change populations' behaviors linked to obesity development. Sited Calorie menu labeling as another recent regulatory measure nationally implemented to impact population-level behaviors associated with obesity development. There was additional discussion on how to collaborate with community partners and stakeholders to promote nutritional health and disease prevention. Faculty and students also attended lectures on RDNs' Critical Role in Food and Nutrition Security which provided discussions on how our profession can change the trajectory to achieve health and nutrition security for our communities, our country and the world. Speakers explained challenges and solutions to increasing diet diversity and diet quality through public-private partnerships. This meeting served as a professional development seminar and gave faculty members an opportunity to gain new knowledge in the field of food and nutritional sciences. Faculty plan to use this new knowledge to update lecture materials in Food and Nutrition courses. Project funds will be used to cover travel expenses for one faculty member and six Food and Nutritional Sciences students to attend the 2019 Annual Food and Nutrition & Expo (FNCE) conference that will be take place in Philadelphia, PA. The FNCE conference will provide students the opportunity to interact with dietetic practice groups and Healthcare professionals to gather information related to nutrition care and health. How have the results been disseminated to communities of interest?Information about project activities were disseminated to high schools and community colleges within Delaware and neighboring states. Information about the project goals is also disseminated among Allied Health Programs at DSU What do you plan to do during the next reporting period to accomplish the goals?We plan to request for a one-year No-cost Extension that will provide additional time to complete outlined project objectives and to transition the baccalaureate Coordinated program in Dietetics to a master's (MS) degree program. The Accreditation Council for Education in Nutrition and Dietetics (ACEND), the accrediting agency for the Academy of Nutrition and Dietetics has recommended that all dietetic programs should transition from a BS degree program to an MS degree program by 2024. Based on the recommendation from ACEND, the Project Directors continue to have regular meetings with faculty members and Chairpersons in the departments of Public Health, Psychology, Nursing and Management for discussions on the possibility of developing a multi-disciplinary MS degree program that will serve students in the Food and Nutritional Sciences program. At the meeting, we agreed to prepare and submit a request to develop a graduate degree program through the university approval process. We plan to develop a new curriculum, new course and course syllabifor an MS degree program to incorporate the proposedcertificate program in Diabetes and Renal Disease management to enhance graduates' career in healthcare and increase employment opportunities. The proposed new curriculum and syllabi will be submittedthrough the approval process (Department-College-Faculty Senate-Administration). We plan to update advertisement/recruitment tools and improve the department's website to showcase the Coordinated Program in Dietetics (CPD)to help us attract talented students to the program. We plan to increase our efforts to develop new collaborations with other healthcare facilities to provide opportunities for experiential learning for our students We plan to use project funds to provide annual professional development workshops for faculty to improve teaching competencies and skills to assess students' learning outcomes.
Impacts
What was accomplished under these goals?
Project Directors organized three meetings with faculty, one at Delaware Technical Community College in Georgetown-Delaware, one at Camden County Community College, Blackwood-NJ and one at Delaware State University to review Associate Degree Curricula and made recommendations. The recommendations were to address obstacles that may be preventing students from transferring to DSU and to identify courses that are transferable to complete requirements for DSU's Coordinated Program in Dietetics. Project funds were used to provide tuition assistant to four academically talented students. Projects funds were also used to facilitate the transfer of two students with Associate Degree the Food and Nutritional Sciences program at Delaware State University (DSU). This project continue to provide experiential learning (supervised clinical experience) opportunities for junior and senior students such as shadowing Registered Dietitians in Bayhealth Hospital in Dover, DE; the Division of Services for Aging and Adults with Physical Disabilities (Delaware Hospital for the Chronically Ill) in Smyrna, DE, and the Modern Maturity Center in Dover, DE; Nanticoke Memorial Hospital in Seaford, DE and nursing homes in Kent County, DE. This experiential learning experience fulfills accreditation requirement of six hundred hours of supervised clinical experience for eligibility to take the registration examination to become a Registered Dietitian. Project funds have been used to purchase education/teaching materials for the Food and Nutritional Sciences program and practice examination materials as resource materials for senior students to increase the passing rate for the registration examination for Registered Dietitian. Project funds have enabled us to hire a part-time staff to assist in mentoring and advising students enrolled in the Food and Nutritional Sciences program. The part-time research staff works on research and sensory evaluation of food products which are intended to provide research experiential learning opportunity for students.
Publications
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Progress 03/01/18 to 02/28/19
Outputs
Target Audience:Community college students Undergraduate students at Delaware State University Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Project funds were used to cover travel expenses for two faculty and three Food and Nutritional Sciences students to attend the 2018 Annual Food and Nutrition & Expo (FNCE) conference in Washington DC. The FNCE continues to provide a unique opportunity for faculty and students to learn about the latest nutrition research and teaching methods. FNCE has dietetic practice groups and Healthcare professionals that provide more targeted information related to nutrition and health to members. Faculty and students attended the lectures on Sweetened Beverage Taxation as a regulatory measure designed and implemented in several national and international localities to change populations' behaviors linked to obesity development. Sited Calorie menu labeling as another recent regulatory measure nationally implemented to impact population-level behaviors associated with obesity development. There was additional discussion on how to collaborate with community partners and stakeholders to promote nutritional health and disease prevention. Faculty and students also attended lectures on RDNs' Critical Role in Food and Nutrition Security which provided discussions on how our profession can change the trajectory to achieve health and nutrition security for our communities, our country and the world. Speakers explained challenges and solutions to increasing diet diversity and diet quality through public-private partnerships. This meeting served as a professional development seminar and gave faculty members an opportunity to gain new knowledge in the field of food and nutritional sciences. Faculty plan to use this new knowledge to update lecture materials in Food and Nutrition courses. How have the results been disseminated to communities of interest?Information about project activities were disseminated to high schools and community colleges within Delaware and neighboring states. Information about the project goals is also disseminated among Allied Health Programs at DSU What do you plan to do during the next reporting period to accomplish the goals?The Accreditation Council for Education in Nutrition and Dietetics (ACEND), the accrediting agency for the Academy of Nutrition and Dietetics has recommended that all dietetic programs should transition from a BS degree program to an MS degree program by 2024. Based on the recommendation from ACEND, the Food and Nutritional Sciences Faculty met with the Chairpersons in the departments of Public Health, Psychology, Nursing and Management and had discussions on the possibility of developing a multi-disciplinary MS degree program. We plan to develop a new curriculum, new course and course syllabifor an MS degree program to incorporate the proposedcertificate program in Diabetes and Renal Disease management by April 2019. The proposed new curriculum and syllabi will be submittedthrough the approval process (Department-College-Faculty Senate-Administration). We plan to update advertisement/recruitment tools and improve the department's website to showcase the Coordinated Program in Dietetics (CPD)to help us attract talented students to the program. We plan to increase our efforts to develop new collaborations with other healthcare facilities to provide opportunities for experiential learning for our students We plan to use project funds to provide annual professional development workshops for faculty to improve teaching competencies and skills to assess students' learning outcomes.
Impacts
What was accomplished under these goals?
Project funds were used to provide tuition assistant to four academically talented students. Projects were also used to facilitate the transfer of two students with Associate Degree from Delaware Technical and Community the Food and Nutritional Sciences program at Delaware State University (DSU). This project has provided experiential learning (supervised clinical experience) opportunities for junior and senior students pursuing the Coordinated Program in Dietetics by shadowing Registered Dietitians in Bayhealth Hospital in Dover, DE; the Division of Services for Aging and Adults with Physical Disabilities (Delaware Hospital for the Chronically Ill) in Smyrna, DE, and the Modern Maturity Center in Dover, DE; and nursing homes in Kent County, DE. This experiential learning experience fulfills accreditation requirement of six hundred hours of supervised clinical experience for eligibility to take the registration examination to become a Registered Dietitian. Project funds have been used to purchase education/teaching materials for the Food and Nutritional Sciences program and practice examination materials as resource materials for senior students to increase the passing rate for the registration examination for Registered Dietitian. Project funds have enabled us to hire a part-time staff to assist in mentoring and advising students enrolled in the Food and Nutritional Sciences program.
Publications
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