XI. FOOD AND NUTRITION AREA

Food and Nutrition faculty strive to prepare undergraduate students with the fundamental knowledge and skills needed by dietetic practitioners and food service management professionals of the future. Faculty endeavor to be excellent role models for students, to assist students in the acquisition of professional knowledge and skills, and to prepare graduates to function effectively in a future of not yet revealed opportunities and challenges.

Dietetics and Food Service and Restaurant Administration Program Goals

•  College's Mission and Comprehensive College Plan,
• Expectations of the American Association of Family and Consumer Sciences
• Standards of Education prepared by the Commission for Accreditation of Dietetic Education (CADE) and the
• Guidelines of the Council on Hotel, Restaurant and Institutional Education (CHRIE)

These goals (long-term) are to:

• Provide programs which prepare individuals for professional positions and leadership in the public and private sectors and one's personal and family life.
• Promote the idea of synergy of social, economics, political, technological, cultural, and physical constraints that affect the well being of individuals, families, society, and the world.
• Integrate knowledge, theory, research, and application in courses and programs that further the contextual concept of human ecology.
• Utilize scholarship and life long learning as a means of improving the quality of life at the micro and macro levels of society.
• Design courses and programs which foster creativity, promote personal growth, develop critical thinking, reasoning and management skills, and integrate scholarly methods in both the experiential and academic experience.

Outcomes for Student Learning

The student learning outcomes have been derived from materials prepared by the two professional associations that guide our programs - The American Dietetic Association (ADA) and the International Council on Hotel, Restaurant, and Institutional Education (CHRIE). Student learning outcomes are noted on the syllabus for each course.

The Outcomes for Dietetics/Nutrition students are:

1. Students will demonstrate the ability to communicate effectively.

2. Students will demonstrate their understanding of the influence of microbiological, chemical, economic, physiological, psychological and social aspects of the environment as they individually and collectively affect food and human nutrition.

3. Students will use recognized scientific methods in professional practice and research.

4. Students will demonstrate their ability to use the techniques and tools for managing foodservice systems.

5. Students will demonstrate their understanding of the role of nutrients and food in the achievement and maintenance of human health and well-being.

6. Students will demonstrate their ability to use the techniques and tools for managing human and non-human resources.

7. Students will demonstrate their understanding of health care systems.

The Outcomes for Food Service and Restaurant Administration Students are:

1. Students will demonstrate knowledge and understanding of the general principles and specific applications of foodservice/restaurant management operations and the history of the industry.

2. Students will demonstrate knowledge and understanding of the general principles and specific applications of the principles of marketing as they apply to foodservice operations such as restaurants.

3. Students will demonstrate knowledge and understanding of the general principles and specific applications of the principles of financial management and accounting in foodservice/restaurant operations.

4. Students will demonstrate knowledge and understanding of the general principles and specific applications of the economics, legal, ethical, and socio-political considerations in profit and non-profit operations.

5. Students will demonstrate knowledge and understanding of the general principles and specific applications of organization theory and behavior, interpersonal communication and personnel management.

6. Students will demonstrate knowledge and understanding of the general principles and specific applications of administrative processes, including integration of analysis and policy determination, using quantitative methods, management information systems, and computer applications.

7. Students will demonstrate the ability to communicate effectively.

8. Students will demonstrate the ability to apply food science knowledge in the preparation and presentation of food.

9. Students will be able to plan menus that reflect the nutrient needs of individuals and groups.

Portfolio Preparation

All Dietetic students are required develop, early in their college career, a portfolio to  provide evidence of their abilities to critique and improve the quality of their work. In a introductory course, some time will be spent discussing the professional portfolio and the contents.

Once, begun, a student's portfolio should be reviewed regularly and new materials, reflections, and critiques added as appropriate. Instructors and advisers must be consulted regarding the development and subsequent use of the portfolio.

Overall Purposes of the Portfolio

• To aid in determining, setting, and pursuing individual professional goals
• To document professional growth and development over time
• To encourage reflection and self-evaluation
• To provide a model of assessment that can be extended and applied to a variety of professional situations

Scholarships for Dietetics &/or Food and Restaurant Administration Majors

Students interested in scholarship opportunities, such as those listed below, should talk with their faculty adviser to determine what opportunities are available to them.

Westchester/Rockland Dietetic Association, Inc. for students who reside in Westchester or Rockland Counties, entering junior year or higher or accepted into a supervised practice program.

State Education Department - New York State Regents Professional Opportunity Scholarships- full-time student in an approved program leading to licensure - Dietetics - student must be economically disadvantaged or member of minority group historically under represented in the licensed profession

National Tour Foundation - must be full-time student with at least a 3.0 GPA - degree emphasis in a travel and tourism related field
American Society for Healthcare Food Service Administrators - Dorothy Killian Scholarship - Dietetics or Food Service and Restaurant Administration

International Association of Hospitality Accountants - IAHA Scholarship - Hospitality, accounting focus

Destinations of New York State and Travel Expo Management Associates - New York State Tourism Industry Scholarship - NY resident, enrolled in 4-year Travel and Tourism program, completed at least 30 semester hours, 3.0 GPA - focus on career in travel industry

Scholarships for seniors and alumni

Seniors or baccalaureate graduates accepted for a supervised practice program or graduate work in the field of dietetics or public health nutrition.

Isabelle A. Hallahan Award- Awarded to a graduate student majoring in Food Service Management.
New York State Dietetic Association (NYSDA) Scholarship Award- Applicants must be a Permanent New York State resident or be attending a college or university or supervised practice program in New York during the year the award is intended. Selection of award recipients is based on scholastic achievement, aptitude and interest in the profession. Awards are contingent upon acceptance into the appropriate program. Extensive information about Scholarships, educational programs accredited by CADE, and information about the American Dietetic Association is available from the ADA website - www.eatright.org. Applications for NYSDA Awards are available from ADA by calling 1-800-877-1600 ext. 4876 or at the following address:

Education, Professional Affairs Group
American Dietetic Association
216 W. Jackson Blvd. Suite 800
Chicago, Il 60606

1Part-time students are eligible when they are working full time in the field of Dietetics and nutrition.

LIBRARY RESOURCES

There are many excellent books, publications and other teaching/learning aids located in the Milne Library on campus. Students are strongly urged to avail themselves of these many resources early and often during their college career. The gateway to Milne Library is accessible from the College's homepage at www.oneonta.edu.

Food, Nutrition and Foodservice Resources (currently available at Milne Library)

American J. of Clinical Nutrition	J. of Food Processing and Preservation
Annual Review of Nutrition	J. of Food Quality
Bon Appetit	J. of Food Safety
British Journal of Nutrition	J. of Food Service Systems
Cornell Hotel and Restaurant Administration Quarterly	J. of Nutrition
Daily News Record	J. of Nutrition Education
Dairy Council Digest	J. of Nutrition for the Elderly
Diabetes Forecast	J. of Parenteral and Enteral Nutrition
Digestive Diseases & Sciences	Nation's Restaurant News
FNP Newsletter: Food Industry Report	Nutrition and the MD
FNP Newsletter: Food, Nutrition and Health	Nutrition Forum
Food Management	Nutrition News
Food Production/ Management	Nutrition Review
Food Technology	Nutrition Today
Gourmet	Nutrition Week
Home Economics Research Journal	Proceedings of the Nutrition Society
Hospitality Research Journal	Restaurant Hospitality
J. of American Dietetic Association	Restaurants & Institutions
J. of Agricultural and Food Chemistry	School Food Service Research Review
J. of American Medical Association	School Foodservice & Nutrition
J. of Dairy Science	Seminars in Nutrition
J. of Food Biochemistry	University of Calif., Berkeley. Wellness Letter

General Resources:

Encyclopedia of Food Science, Food Technology, and Nutrition
ERIC (Includes CIJE and RIE)
Kraus Curriculum Development Library
Educators Guide to Free Health, Physical Education
General Science Index

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