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School of Kinesiology, Nutrition, and Food Science Learning Outcomes

Program Learning Outcomes (PLOS) and Student Learning Outcomes (SLOS)

BS Kinesiology

  • Option I - Exercise and Human Performance
  • Option II - Rehabilitation and Therapeutic Exercise
  • Option III - Subject Matter Preparation for Single Subject Teaching Credential
  • Option IV - Community Leadership of Physical Activity 

Upon completion of the program, students will be able to:

  1. Describe the anatomical, physiological and biomechanical bases of human movement
  2. Recognize the behavioral, historical, psychosocial and philosophical aspects of human movement
  3. Use appropriate technologies to support scientific inquiry and application for professional practice
  4. Formulate appropriate interventions for diverse populations in the various subdisciplines of kinesiology
  5. Synthesize the scientific literature in the discipline and communicate this information both orally and in writing

BS Exercise Science

Upon completion of the program, students will be able to:

  1. Utilize fundamental knowledge of exercise physiology & biomechanics to address health, fitness, and sports performance
  2. Analyze physical health and components of physical fitness for adults across the lifespan
  3. Prescribe exercise regimens using appropriate methods and techniques to maintain health and improve sports performance
  4. Conduct scientific inquiry in the field of exercise science
  5. Communicate findings from lab exercises and literature in the field

MS Kinesiology

  • Option I – Exercise Science
  • Option II – Pedagogy and Physical Activity
  • Option III – Movement Science

Upon completion of the program, students will be able to:

  1. Possess an advanced-level understanding of the core foundations of kinesiology
  2. Perform scientific inquiry into the field of kinesiology using appropriate research designs and analytical methods
  3. Effectively communicate general principles of kinesiology as well as concepts related to their culminating assignment
  4. Synthesize and apply key concepts in kinesiology to promote health and enhance physical performance for a diverse population

Nutrional Science Learning Outcomes

BS in Nutritional Science

Students will be able to:

1. Locate, evaluate, and critically appraise nutrition information utilizing information technology.

2. Provide culturally competent nutrition counseling and education to individuals, groups, and communities using a variety of communication strategies.

3. Demonstrate critical thinking skills to identify and solve problems in the nutritional sciences.

4. Review policy and advocate improving access to healthy foods and nutrition services.

5. Develop an interest in and commitment to lifelong service.

6. Demonstrate professionalism, interprofessional communication, and qualities of future leaders in dietectics and nutrition.

MS in Nutritional Science

Students will be able to:

1. Conduct a thorough review of nutrition-related scientific literature using library resources, evidence-based guidelines, systematic reviews, and other peer-reviewed material and analyze this material for scientific merit.

2. Demonstrate strong oral communication skills through the completion of a thoroughly researched presentation.

3. Translate knowledge and skills from Nutritional Sciences competencies to nutrition research or evidence-based clinical practice.

4. Implement ethical conduct, leadership skills, and a commitment to lifelong service.

5. Prepare a well-written and structured comprehensive exam, thesis, or project that involves a comprehensive written evaluation of the existing literature about a nutrition topic.

BS in Food Science and Technology Learning Outcomes

Program Learning Outcomes (PLOs)

PLO 1: Apply food science principles to the development, processing and preservation of food

PLO 2: Utilize advanced instruments and technologies to process and analyze food products for food
quality and safety

PLO 3: Design food products that meet the current food regulations and laws

PLO 4: Critically assess and analyze food science information available in the public domain in an
ethical way by reading and critiquing peer-reviewed literature

PLO 5: Communicate technical and other relevant information effectively in both oral and written formats to a diverse audience including other professionals, colleagues, and consumers

Student Learning Outcomes (SLOs)

SLOs for each PLOs listed above

SLO 1.1: Apply food chemistry principles in product development and quality control

SLO 1.2: Demonstrate food microbiology and food engineering knowledge in foodborne illness
prevention, food processing and preservation

SLO 1.3: Apply sensory evaluation techniques in food product development

SLO 2.1: Demonstrate understanding of the advanced instruments and technologies to process and
analyze food products

SLO 2.2: Apply knowledge in instrumentation and technology in the quality control of food products

SLO 3.1: Interpret the current food regulations and laws and explain the role of regulatory agencies in
implementing them

SLO 3.3: Design and develop food products that meet regulatory requirements

SLO 4.1: Analyze information on the public domain with critical thinking by reading and critiquing peer-
reviewed literature

SLO 4.2: Identify and distinguish between scientific and popular information available on public domain

SLO 5.1: Create effective oral and visual presentations

SLO 5.2: Demonstrate sufficient understanding of scientific writing and distinguish it from popular
writing methods