ANSC 492 WI
Cross-listed as FSHN 492
FIELD EXPERIENCE (4 credits)
Syllabus
Web Address: www2.hawaii.edu/~halina/492
Last updated: June 24, 2019
This syllabus is for the benefit of the student and does not constitute a contract. The instructors reserve the right to change the course content or the sequence of instruction.
SHORT DESCRIPTION: This course will involve integration and application of academic knowledge and critical skills emphasizing professional development, including field placement with an approved cooperating supervisor or employer.
ACADEMIC PREPARATION: Students must have completed the majority of the classroom work related to their area of emphasis. FSHN students should be in their final semester. Sponsors for the field work expect students to possess fundamental skills and knowledge enabling them to assume various tasks and increasing responsibility at the work site within a reasonable amount of time. Students must be ANSC or FSHN majors and obtain consent of the course instructor.
OFFERED: Spring and Fall Semesters
DIETETICS KNOWLEDGE (KRDN) AND COMPETENCY (CRDN) REQUIREMENTS:
Dietetics students will:
KRDN 1.2 Use current information technologies to locate and apply evidence-based guidelines and protocols.
KRDN 1.3 Apply critical thinking skills.
CRDN 1.6 Incorporate critical-thinking skills in overall practice.
KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.
KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
CRDN 2.3 Demonstrate active participation, teamwork and contributions in group settings.
CRDN 2.9 Participate in professional and community organizations.
CRDN 2.12 Perform self-assessment and develop goals for self-improvement throughout the program.
KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
CRDN 3.3 Demonstrate effective communications skills for clinical and customer services in a variety of formats and settings.
CRDN 3.4 Design, implement and evaluate presentations to a target audience.
COURSE OBJECTIVES:
1. To acquire work experience in food, nutrition, animal science or veterinary areas (KRDN 2.2, 2.5, 3.3, CRDN 2.3, 2.9, 3.3, 3.4).
a. Practice working with a variety of people.
b. Develop personal contacts with professionals.
c. Identify the influence of culture on professional interactions with others.
2. To integrate and apply knowledge and skills from the academic program to practical work responsibilities (KRDN 1.2, 1.3, 2.1, 3.3, CRDN 1.6, 3.3).
a. Use computer skills.
b. Expand writing capability.
c. Practice oral communication skills.
d. Apply appropriate techniques in field settings.
e. Determine appropriate information for field setting.
f. Develop practical skills.
3. To obtain experience in setting and achieving career-related goals and objectives (KRDN 1.3, CRDN 2.12).
a. Develop, monitor and evaluate learning objectives and time lines through communication and negotiation with field supervisor and instructor.
b. Identify personal strengths and weaknesses.
c. Evaluate potential career options.
COURSE CONTENT:
The student will initiate contact with the designated establishment, planning objectives, activities and arranging a schedule in cooperation with the field site supervisor. This will be submitted for approval to the faculty coordinator. Students are expected to conform to the policies and practices of the field site. Students should complete approximately 100 hours at the work site.
Work may be performed voluntarily or for pay. It is understood, however, that in no case shall a student volunteer in learning situations replace regular staff.
The following materials must be submitted to the faculty coordinator: learning plan, Gantt chart, supervisor and student evaluation, field report, journal and related projects.
In addition to field work, class will convene on Thursdays from 12:00 to 1:15 p.m. during the semester to discuss and review individual placements/experiences and to participate in programs related to career development.
COORDINATORS:
Monica Esquivel, PhD, RDN
Agricultural Science 314L
Department of Human Nutrition, Food and Animal Sciences
1955 East-West Road, Honolulu, HI 96822
Phone: 956-8691, Fax 956-4024
Email: monicake@hawaii.edu
Office Hours: By appointment
Halina M. Zaleski, Ph.D., Extension Specialist
Agricultural Science 314O
Department of Human Nutrition, Food and Animal Sciences
1955 East-West Road, Honolulu, HI 96822
Phone: 956-7594, Fax: 956-4024
E-mail: halina@hawaii.edu
Office Hours: By appointment
CLASS TIMES AND ROOMS:
Class Meetings: R 12:00 p.m. to 1:15 p.m.
EVALUATION:
40% |
|
Attendance and participation in the classroom (includes being on time) |
5% |
5% |
|
Learning plan (objectives/activities) and Gantt Chart |
10% |
5% |
|
15% |
|
20% |
|
Total |
100% |
Evaluation uses the A, B, C, D, F system with plus/minus grades.
LATE ASSIGNMENTS:
Assignments, including drafts, not submitted on the specified due dates will be considered late. If any assignment date cannot be met, arrangements must be made with the faculty coordinator prior to the due date. A grade penalty of 10% of an assignment's total points will be deducted for late drafts or assignments. Late assignments will not be accepted for credit after 7 days beyond the scheduled due date.
ACADEMIC HONESTY:
Students are expected to abide by the Student Conduct Code . All work produced for a grade, including drafts, must be the student's own original work. If there is any evidence of plagiarism, the student’s final grade will be reduced by 10%. The student will be required to replace the failed assignment with original work according to a schedule set by the instructor; failure to do so will result in a grade of F for the course.
PROTOCOL FOR ARRANGING FIELD PLACEMENT:
A field site will be chosen by the FSHN/ANSC 492 coordinators based on appropriateness to the student's program and personal objectives. Students are then advised to contact the establishment. After the placement is agreed upon, the Contract for Field Placement must be signed by: (1) the student, (2) the field supervisor and (3) a faculty coordinator before initiation of the experience. Any student working with animals must also submit the completed and signed ANSC
letter. Any change or substitution of a field placement must be requested in writing to a faculty coordinator. The coordinators are responsible for handling and helping to resolve such situations, and have final decision-making jurisdiction over such matters.
STUDENT RESPONSIBILITIES:
1. FSHN: Purchase liability insurance policy (about $35, form on web).
2. Take responsibility for personal health insurance.
3. Contact designated establishment.
4. Arrange work experience and time schedule with supervisor and devise a learning plan composed of measurable objectives and a timeline to complete the objectives.
5. Complete tasks and responsibilities assigned on time, to the best of your ability, and at a level satisfactory to the supervisor.
6. Abide by all pertinent policies and regulations of the agency/firm.
7. Provide for all personal expenses connected with the field experience including transportation to and from the place of work, housing, and personal/professional needs.
8. Keep the faculty coordinator informed as to progress, problems encountered, changes significant to the experience, new developments and related matters.
9. Keep the agency supervisor informed on progress on assigned responsibilities.
10. Wear appropriate professional attire.
11. Wear hair net in food preparation area.
12. Wear identification as required.
13. Use discretion with information. Practice confidentiality.
14. Conduct self in a professional manner.
FACULTY COORDINATOR RESPONSIBILITIES:
1. Serve as a liaison and resource person both for the student and the agency/firm supervisor in assisting the student to meet objectives.
2. Maintain periodic contact with both student and field supervisor (written, telephone and/or in person).
3. Evaluate student's assignments.
4. Assign grade upon completion of experience.
AGENCY/FIRM SUPERVISOR RESPONSIBILITIES:
1. Provide a setting for the student to learn in. This includes physical facilities, equipment and materials necessary for the conduct of the field experience.
2. Work with the student to define job expectations and the student-supervisor relationship, and provide guidance in developing learning objectives, activities and schedules.
3. Provide opportunities for the student to learn about the firm, such as the formal organization, the philosophy, goals and objectives of the firm, official position of responsibility and authority, budget and funding, communication channels, policies, informal organizational functioning, etc.
4. Provide opportunities for the student to learn about the firm or establishment's clientele, products, or customers.
5. Provide feedback to the student on a regular basis throughout the work experience.
6. At the close of the field experience period, the supervisor will give an evaluation of the student. A copy will also be sent to the coordinator.
REQUIRED FORMS:
2. Contract for Field Placement
3. Assumption of Risk and Release
4. Supervisor Evaluation of Student Performance
5. Self-Evaluation of Student Performance
RESOURCES
Career Services Contact Melanie Takahashi melaniet@hawaii.edu to register with Career Services.