university of hawai‘i at mĀnoa uhm 1 form (add a …department/unit chair/director signature date...

Rev. 7/2013

UNIVERSITY OF HAWAI‘I AT MĀNOA UHM‐1 FORM (ADD A COURSE)

See Guidelines for instructions and deadlines. For undergraduate courses, submit an original and 5 copies; graduate courses, submit an original and 6 copies. If cross‐listed, include extra copies for cross‐listed department(s) & college(s). List one course per form. Attach additional sheets as needed. 1. Course Subject 2. Course Number 3. Effective Term (semester & year) 4. Frequency (check all that apply)

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Do not consider for Core or Hawaiian/Second Language designation. Request approval of ________ Diversification (DA, DH, DL, DB, DP, DY, DS),

Foundations (FW, FS, FG), or Hawaiian/Second Language (HSL) designation. (For Foundations, also submit a proposal to General Education Office.)

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14. Co‐requisite Course(s) 15a. Major Restriction (as it should appear in Catalog)

15b. Banner codes of acceptable majors 16. Class Standing Restriction

17a. Prerequisite Course(s) (Use “ands”, “ors” and punctuation to indicate relationships between prerequisites. “Or consent” is implied for ALL prerequisites. ”Consent”requirements can be implemented through your class schedules each semester.)

17b. Minimum required grade for prerequisites 17c. Blanket requirements listed in Catalog (if none, write “none”)

18. Catalog Description (Limit 35 words; 85 words for alpha courses)

19. Justification Attach separate sheets and indicate the rationale for the request, expected course enrollment, program learning objectives and institutional learning objectives that the new course will cover, and a course syllabus specifying student learning objectives for the course. Syllabi are not required for “~99” courses.

20. Cross‐listed or Honors Course(s)

Signature Date Course Subject & Number Chair/Director

Course Subject & Number Chair/Director Signature Date 21. Requested ByI certify that the student learning objectives for the course are consistent with the learning objectives of each program under which the course is listed.

Department/Unit Chair/Director Signature Date

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1st College or School Dean Signature Date

2nd College or School Dean Signature Date General Education (Undergraduate courses numbered 100‐499)

Director Signature Date Graduate Division (600 level and above)

Dean Signature Date Mānoa Chancellor’s Office

Vice Chancellor for Academic Affairs Signature Date

UHM FORM 1 JUSTIFICATION FSHN 455: Childhood Anthropometric & Dietary Assessment Field Techniques

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1. Why is the course being requested? Food Science and Human Nutrition (FSHN) 455, Childhood Anthropometric & Dietary Assessment Field Techniques, will be a new undergraduate distance course, offered as a part of the Children’s Healthy Living (CHL) Program Summer Institute housed in the Department of Human Nutrition, Food, and Animal Science’s Food Science and Human Nutrition Degree program.

FSHN 455 is a part of the CHL Summer Institute. The mission of the CHL Summer Institute is to elevate the human capacity of the region to promote childhood health through formal training that is globally relevant and locally applicable in the Pacific. This course will aid in building the knowledge, skills and workforce capacity of individuals in Hawai‘i, the Pacific Region and beyond on topics relevant to child health assessment techniques related to anthropometry and diet. Students learn how to take different body measurements according to age, approaches to conducting dietary assessment in children, and important soft skills for working with children.

2. How wil l the content be organized? The course will be organized into 3 modules, one module per set of learning objectives. Within each module are lessons that address the learning objectives. For further detail on course organization please see the syllabus.

3. What other courses at UHM closely parallel the proposed course and in what way wil l the latter make a distinct contribution?

There is no course like the proposed course currently offered at the University of Hawai‘i at Mānoa. The only course that covers a similar topic is FSHN 389: Nutritional Assessment. But FSHN 389 is a two credit, face to face course that does not go into depth on the hands-on, field techniques used to collect anthropometry and dietary data in children. The FSHN 455 course is also distinct as it is offered completely online. This online course will imitate hands-on training through partnering with local organizations in the region that were established through the Children’s Healthy Living Program (Agriculture and Food Research Initiative Grant no. 2011-68001-30335 [Novotny] from the USDA National Institute of Food and Agricultural Science Enhancement Coordinated Agricultural Program) and the use of technology (video recordings). The distance delivery increases it reach to students and working professionals and para-professionals throughout the region, especially since this course will be offered through summer session.

4. Where or how does the proposed course fit into the current and future curriculum?

At this stage the course will not be a required major or degree requirement for the FSHN major. The proposed course could support FSHN program curriculum as an elective in the future as students do not currently have an undergraduate level field assessment techniques in children course option. This course could benefit pre-professional FSHN students as well as dietetics students who are interested in community nutrition, research and nutritional assessment as


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career pathways. However, the goal of the CHL Summer Institute is to create a certificate program in Child Health in the Pacific region, which will be a part of the FSHN program. This is the long-term plan, to request an authorization to plan the certificate, once all of the CHL Summer Institute courses have approved UHM Form 1. In addition, future plans for this and other CHL Summer Institute courses are to be offered as continuing education units (CEUs) for working professionals in the region.

5. Why is the number of credits and level justif ied? Explain the prerequisites and the absence thereof.

The one unit offering is meant to increase the course’s flexibility to be taken as an elective and during the summer. The prerequisite for the course, FSHN 185 with a grade B or higher is in line with other current FSHN program prerequisites (FSHN 370). For program wide consistency the prerequisite was applied to the proposed course. The equivalent of 1 contact hour per week will be applied to the accelerated summer session. This course meets the University of Hawai‘i at Mānoa time allotment for a 1 credit course (40 hours total for all course work). It is expected that students will spend approximately 33 hours total; 15 hours completing their lessons (viewing PowerPoints, videos and other required resources) and 18 hours completing their graded activities. See course schedule outlined below and also referred to in the syllabus.

Week 1

Module Topic Graded Work – DUE Friday

1 Lesson 1 – Why Measure? Body Composition In Children (1 hour 30 minutes)

Part 1: Why Measure? -- Knowledge Check (10 minutes) -- Measurement Project – Task 1* -- Find/Think/Share (30 minutes) Part 2: Types of Error -- Knowledge Check (10 minutes) -- Measurement Project – Task 2*

1 Lesson 2 – Weight To Calibrate (1 hour)

-- Knowledge Check (10 minutes) -- Measurement Project – Task 3*

1 Lesson 3 – Who is Frankfurt? (1 hour)

-- Knowledge Check (10 minutes) -- Measurement Project – Task 4 & 5*

Week 2


1 Lesson 4 – From Head to Toe, Measure Length As So (1 hour)

-- Knowledge Check (10 minutes) -- Measurement Project – Tasks 6*

1 Lesson 5 – Not Too Tight, Not Too Loose (1 hour)


Week 3


1 Lesson 6 – Measure That Noggin (1 hour)


1 Lesson 7 – Everyone Needs a Little, Everyone Has a Little (1



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hour 30 minutes)

*For all 9 tasks combined, the measurement project is expected to take 5 hours to complete Week 4


2 Lesson 1 – What a Riot, Collect Diet! (1 hour)

-- Knowledge Check (10 minutes)

2 Lesson 2 – Recording the Details Now (1 hour)

-- Knowledge Check (10 minutes) -- Skill Check (1 hour 30 minutes) -- Find/Think/Share (30 minutes)

2 Lesson 3 – Recalling the Details Later (1 hour)

-- Knowledge Check (10 minutes) -- Skill Check (1 hour)

Week 5


2 Lesson 4 – What’s In Your Leftovers? (1 hour)

-- Knowledge Check (10 minutes) -- Find/Think/Share (30 minutes) -- Skill Check (2 hours 30 minutes)

2 Lesson 5 – That Is a Frequent Question (1 hour)

-- Knowledge Check (10 minutes) -- Find/Think/Share (30 minutes) -- Skill Check (30 minutes)

Week 6


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Lesson 1 – Smiles, Eye Contact, And A Positive Tone; It’s The Little Things That Go A Long Way (1 hour 30 minutes)

-- Skill Check (30 minutes) -- Find/Think/Share (30 minutes) -- Case Studies (1 hour 30 minutes)

FINALS Course Review (30 minutes) Final Exam Exam - DUE Friday

The 400-level course was selected as the course is non-introductory in nature. Students’ are expected to understand basic concepts of nutrition such as body composition, energy balance, macronutrients, and nutrition needs during childhood upon entering the course. Students will be asked to critically evaluate professional literature (journal articles) and will learn standardized approaches for conducting assessment of anthropometry and diet in children. Students are expected to demonstrate the application of the approaches covered in this course. This will occur through partnering with local organizations and the use of technology (video recordings). In order to successfully demonstrate application of the content, students will be required to interact with organizations in their community in a professional and mature way, skills expected of students enrolled in a 400 level course.

Offering at the 400-level also situates the course to be integrated into a proposed certificate in Child Health (need to be 300 or higher in order to be counted toward a certificate) along with making the course applicable to graduate students, since nothing similar exists at the graduate level. In addition, the current number was selected to fit in with current FSHN course numbering


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system (http://www.catalog.hawaii.edu/courses/departments/fshn.htm). All of the CHL Summer Institute courses will be proposed to fall between FSHN 453 and FSHN 458 since those numbers are not currently in use. FSHN 455 is one of the first courses being proposed for the CHL SI.

6. How wil l the course assist students to achieve the crit ical skil ls and competencies expected of CTAHR graduates?

Listed below are the CTAHR critical skills and competences and a brief description of how the proposed course contributes to the development of those skills.

CTAHR Crit ical Ski l l Category How course achieves?

1. Written communications

Students will be required to write and respond to Find/Think/Share activities and complete case studies related to the course curriculum.

2. Oral communications Students will be required to record a video of them completing the different assessments in the field, which includes providing verbal instructions.

3. Analytical/problem solving skills

Students will practice using the scientific method while determining solutions to different case scenarios presented.

4. Personal characteristics

Since the course is being offered online and asynchronously, students will be expected to demonstrate effective time management skills in order to complete work independently and to meet course deadlines.

5. Human relations skills Since the course will be offered to students from diverse backgrounds and settings, students will have online discussions and interactions with one another, on topics related to health in their communities. Students will need to avoid discrimination and be sensitive to the unique aspects of the various cultures in throughout the course.

6. Business management skills

N/A

7. “Real World” experience

The independent nature of this course will require students to practice technical responsibilities; these include assignment submission and exam completion.

8. Leadership skills Students will have opportunities to gain leadership skills through in the field experiences. There is a measurement project in the course that requires the student to partner with an organization in their location. There are also various skill checks which require students to practice their skills on voluntary participants. In order to accomplish these tasks they need to use clear and concise communication.

9. Computer skills This course is delivered 100% via distance and will require all students to have access to and utilize a computer and word processing software packages.

10. Global perspective Students will be asked to learn and reflect on the content they are learning to their home environment. These reflections will be shared with others in the class. These reflections will contribute to the development of a global perspective as students in an


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online course offered in the summer will not only be residing in Hawai‘i.

In addition, the CHL Summer Institute Program Learning Objectives, FSHN Student Learning Outcomes, University of Hawai‘i at Manoa Institutional Learning Objectives are listed in table 1 below. The alignment of meeting the stated learning objectives/outcomes that are covered in this course are highlighted in yellow.

Table 1. CHL Summer Institute Program Learning Objectives, Food Science and Human Nutrition (FSHN) Student Learning Outcomes, Critical Skills and Competencies for a College of Tropical Agriculture and Human Resources (CTAHR) Graduate, and University of Hawai‘i at Manoa Institutional Learning Objectives meet by the proposed course, FSHN 455, as indicated by yellow highlighting

CHL Summer Insti tute Program Learning

Objectives

FSHN Student Learning

Outcomes

University of Hawai‘ i at Manoa

Insti tut ional Learning Objectives

PLO1. Evaluate and apply the major concepts and methods for childhood obesity assessment, monitoring and prevention

1. Know, apply and critically analyze and evaluate concepts related to the science of food and nutrition with a focus on humans.

1. Know- Breadth and Depth of Knowledge 1 a. General education 1b. Specialized study in an academic field 1c Understand Hawaiian culture and history

PLO2. Perform effective field assessment techniques for childhood obesity assessment, monitoring and prevention.

2. Develop written & oral skills commensurate with the ability to summarize, evaluate, synthesize, and appropriately communicate scientific concepts to a variety of audiences.

2. Do- Intellectual and Practical Skills 2a. Think critically and creatively 2b. Conduct research 2c. Communicate and report

PLO3. Apply culturally appropriate strategies.

3. Acquire personal characteristics and leadership, management, and human relations skills appropriate to professional practice in careers related to food science and human nutrition.

3. Value- Personal and Social Responsibility 3a. Continuous learning and personal growth 3b. Respect for people and cultures, in particular Hawaiian culture 3c. Stewardship of the natural environment 3d. Civic participation in their communities

PLO4. Employ appropriate technology for childhood obesity assessment, monitoring and prevention

4. Recognizes and uses appropriate technologies, such as computer applications and/or food and nutrition laboratory methodologies.


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PLO5. Apply principles of community-based engagement and research to their practices.

5. Identifies and develops skills to gain successful admission into entry level careers or post-graduate education.

PLO6. Distinguish and apply evidence-based childhood obesity prevention practices

6. Develops problem-solving and critical thinking skills.

PLO7. Use knowledge and skills related to childhood health policy to advocate for childhood obesity prevention.

7. Develops and demonstrates the ability be an effective participant in community service.

PLO8. Model healthy practices as community leaders in childhood health

8. Identifies community issues from local to global levels.

PLO9. Demonstrate personal characteristics and leadership, management, and human relations skills appropriate to professional and community-based practice in careers related to childhood health


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7. How wil l students be evaluated? Students will be evaluated with knowledge checks (i.e., quizzes) based on course learning objectives and skill checks where students will be asked to demonstrate the skills learned in class (see syllabus and course website for more detail). A measurement project, which involves students partnering with an organization, will allow students to demonstrate the skills they have learned. Find/Think/Share activities will require students to apply knowledge learned from course material to current research and to use critical thinking skills to consider how the implication of implementing those methods in their home community. Students will be sharing with each other students as a way to reinforce learning objectives. Case studies are also used as another approach to apply content. A final, cumulative, exam will be a comprehensive evaluation of student’s learning.

All of these assessments are outlined on the course syllabus and the course website.

8. What are the minimum qualif ications for teaching this course? Is a qualif ied instructor now available?

Minimum qualifications are a MS in nutrition, or related degree, with experience conducting anthropometry and dietary assessment in the field. The proposed instructor is a 9-month University of Hawai‘i at Mānoa faculty member, with expertise in this area, who is leading the development of the CHL Summer Institute. FSHN 455 is proposed to be offered in the summer which will allow this faculty member to deliver the course. In addition, other potential instructors for future offerings the course includes the cadre of professionals trained in the CHL Training Program (http://www.chl-pacific.org/training/program-overview). This includes 2 PhD in Nutrition (1 faculty member at University of Guam and 1 faculty member at University of Hawai‘i at Mānoa), 1 MS in Nutrition (resides in Guam), and 1 MPH (in Hawai‘i). Other graduates of the program are forthcoming this spring/summer (1 PhD Epidemiology and 1 MPH). The distance delivery of the courses increases the pool of potential instructors to reach beyond Hawai‘i.

9. How wil l the course be financed, assuming no further cutbacks?

The CHL Summer Institute will begin offering courses ever summer through the University of Hawai‘i Outreach College starting Summer 2016. Tuition revenue generated from the University of Hawai‘i Outreach College will support the delivery of the courses. The course will require no additional resources as an instructor will be funded through student enrollment dollars.

The CHL SI courses will be delivered in an on-demand, self-guided manner via distance, which offers the most flexibility for students to attend both in Hawai‘i and across the Pacific. Offering the course through Outreach College allows both UHM students and students from other UH campuses and universities to attend the course, the distance offering ensures that the course is affordable as all students regardless of location will pay the in-state tuition rate. The courses were developed specifically to meet the needs of the Pacific, increasing the region’s capacity to


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prevent childhood obesity and improve health disparities. For more information on the CHL Summer Institute visit: http://bit.ly/CHL-SI.

10. Has the course been offered before? Is there a demand for i t? The course is being offered in the Summer 2016 session I via Outreach College under the FSHN 491 (topics) course.

The expected course enrollment is 10 based on offerings of another course in FSHN, 370. Similar to FSHN 370, FSHN 455 has 1 pre-requisite (FSHN 185). There were approximately 10 students enrolled in FSHN 370 when offered during the last 2 summer sessions. It is possible that enrollment increases over time as the CHL Summer Institute establishes itself and a certificate program in Child Health is authorized by the University of Hawai‘i at Mānoa. Approximately 7 students are needed to offer a course. The intended audience includes students who would like to develop the skills and techniques to assess, monitor, implement and evaluate opportunities to promote healthy young children. These students can be in undergraduate degree or post-baccalaureate programs related to Nutrition, Nursing, Early Childhood Education, Public Health, and other related areas.

11. Is the course cross-l isted with another department? No, the course will not be cross-listed with other departments at this time.

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M.K. Fialkowski CRN

Childhood Anthropometric & Dietary Assessment Field Techniques Food Science and Human Nutrition (FSHN) 455

Course Syllabus Summer Session One

Instructor (Kumu): Marie Kainoa Fialkowski, PhD, MS, RDN, LDN Office: AGSCI 314J Phone: (808) 956-8337 Email: [email protected] Office Hours: By Appointment Instructor intro video: https://www.youtube.com/watch?v=z2RMjtmcxu8 Course website: https://programs.coe.hawaii.edu/chl/fshn491-assess/ Course Description: FSHN 455 is a 1-credit lecture course. Since it is a 400-level course, it carries both graduate and undergraduate credit. Thus, it will require more effort than many 1-credit courses you may have completed before. Because it is an advanced course, the instructor assumes that the student understands basic concepts of nutrition such as body composition, energy balance, macronutrients, and nutrition needs during childhood upon entering the course. The primary objective of this course is to teach students the techniques used for measuring anthropometry (body size) and collecting dietary intake information, with a particular emphasis on children. This online course will imitate hands-on training through partnering with local organizations and the use of technology (video recordings). Students will evaluate professional literature (journal articles) and will learn standardized approaches for conducting assessment of anthropometry and diet in children. Students are expected to demonstrate the application of the approaches covered in this course. The course content includes 3 modules. Upon completion of this course you will be able to:

1. Describe the purpose of collecting body size measurements in infants and children 2. Describe the types of errors that occur in anthropometric measurement 3. Identify the types of anthropometric equipment and purposes for use in children 4. Demonstrate appropriate set-up and take down of anthropometric equipment 5. Demonstrate the appropriate approach for calibrating anthropometric equipment 6. Demonstrate proper techniques for taking anthropometric measures such as height,

weight, skinfold, and circumference (waist, head) in children 7. Describe the purpose of collecting dietary intake of children. 8. Determine appropriate methods for collecting dietary intake in children. 9. Demonstrate appropriate approaches for collecting dietary information of children.

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10. Demonstrate the ability to engage with children in a positive way while taking anthropometric measures.

11. Demonstrate the ability to engage with parents/caregivers/children in a positive way while collecting dietary intake.

This course fulfills the core Knowledge Requirements for Dietetics (KRD) as listed below:

● KRD 1.1: The curriculum must reflect the scientific basis of the dietetics profession and must include research methodology, interpretation of research literature and integration of research principles into evidence-based practice.

● KRD 2.1: The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice.

● KRD 3.1: The curriculum must reflect the nutrition care process and include the principles and methods of assessment, diagnosis, identification and implementation of interventions and strategies for monitoring and evaluation.

Course Format: This is a distance learning course with the majority of material available online. A reliable internet connection is required to view course materials and take graded assessments. This is an asynchronous online course meaning there will be not be any face to face or online class meetings in which all participants meet at the same time. However, this is not a self-paced course, the class schedule will be adhered to strictly. Participation in the course will take place through the course website and Laulima, the University of Hawaii’s course management system. You can always find the link to the course website in the Laulima course site. Communications Course communications will take place through your hawaii.edu email address. You are responsible for receiving all hawaii.edu email.

● If you have a general question, please post in the Discussions and Private Messages board as your classmates may have the answer.

● If you have a highly personal inquiry, use email to contact Kumu. You can expect an email reply within 24 hours during the school week (M-F). On weekends and university holidays, Kumu will not respond to course inquiries.

● If you have trouble accessing content, please contact the Kumu immediately. Please describe the nature of your problem and the date and time you experienced the problem.

All course announcements will be posted using the Announcements section on Laulima. High priority announcements will be emailed to all students at their hawaii.edu address. Optional synchronous chat sessions will be scheduled throughout the semester to answer any student questions. These synchronous chat sessions will be held in the Laulima Chat Room. Other synchronous chat sessions may be scheduled at the discretion of the Kumu throughout the semester to help students prepare for an exam or complete an assignment.

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Pacing This 6 week course is offered in a compressed time frame. The course will move quickly and you are expected to dedicate a minimum of 6 hours per week to course work. Graded activities for each week will be due on Fridays, although you are encouraged to submit work prior to posted due dates/times. Required Text and Technology: Textbook: No textbook is used. Readings and media are available for viewing and download on the course website. Technology: Students must have a reliable internet connection with updated versions of their preferred web browser (Mozilla Firefox is recommended, especially with Laulima) and all plug-ins installed. Students must also have the most current version of Adobe Acrobat Reader installed on their computer. Graded Activities and Grading: Graded Activities: Graded activities will be how you earn points in this course. All weekly graded activities will be due by Friday 11:55pm HST (Hawaii Standard Time). If you are not in Hawaii, it is your responsibility to know the time difference and to turn in graded activities based on HST. We recommend using a “world clock” tool on your phone or an online tool such as this Time and Date converter. Late work will not be accepted. Due dates may possibly be modified under extenuating circumstances and with Kumu approval. A total of 200 points as a standard grading scale is used. A variety of graded activities or assessment instruments are used in this course. All written activities are to be checked for correct grammar, spelling, capitalization, and punctuation. Please proofread carefully and/or use the spell and grammar checkers of a word processing program. Students are expected to use an academic approach to writing that is at the university level. Graded Activities Number of Total Points Percentage

Knowledge Check 13 50 25%

Skill Check 5 30 15%

Project Check 7 (9 Tasks) 50 25%

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Find/Think/Share 5 30 15%

Case Studies 1 10 5%

Final exam 1 30 15%

Total 200 points 100%

Descriptions of Graded Activities:

● Knowledge Check Every lesson contains a knowledge check. All knowledge checks are administered through Laulima. Knowledge checks are open at the beginning of the semester but are DUE by 11:55 pm Friday on the dates noted below. You may use any resources available to you except other people. The knowledge checks are untimed but make sure you have a reliable internet connection and can work uninterrupted. You will have up to two chances to take each knowledge check; the highest score will count towards your grade. The knowledge check questions are multiple choice or true/false. You can view your knowledge check grades immediately upon completion in the Gradebook. Knowledge check questions will be available for review after the knowledge check closes for the week. Make-up knowledge checks are not allowed (this is why you have two chances to take knowledge checks and the highest scores are counted in your grade). If you have any issues with the knowledge checks, contact Kumu immediately. At the end of the semester, only your 10 highest knowledge check scores will count towards your final grade (i.e. the two lowest scores will be dropped).

● Skill Check Skill checks are incorporated into modules 2 and 3 as a way in which for you to practice the skills learned in those associated lessons. All skill checks are administered through Laulima. Skill checks are open at the beginning of the semester but are DUE by 11:55 pm HST Friday on the dates noted below.

● Project Check Project checks are incorporated in Module 1 as a way for you to complete your measurement project. Instructions for the measurement project and associated checks are in the measurement project document. The project checks are administered through Laulima, using the Discussion and Private Messages tool. Project checks checks are open at the beginning of the semester but are DUE by 11:55 pm HST Friday on the dates noted below.

● Find/Think/Share Find/Think/Share activities are distributed throughout the modules as a way for you to share your explorations of the material with your classmates. All Find/Think/Share activities are administered through Laulima, using the Forums tool. Find/Think/Shares are open at the beginning of the semester but are DUE by 11:55 HST pm Friday on the dates noted below.

● Case Studies Case studies are included in Module 3 to allow you to apply the soft skills you have learned to real case scenarios. All case studies are administered through Laulima. The case studies are open at the beginning of the semester but are DUE by 11:55 pm HST Friday on the dates noted below.

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● Final exam The final exam is administered through Laulima. You may use any resources available to you except other people. Please make sure you have a reliable internet connection to take the exam. The exam is untimed and contains multiple choice/true false question. Only one attempt is allowed. You can view your exam grade approximately 1 week after completing the exam in the Gradebook. If you have any issues with the exams, contact Kumu immediately.

Grading Scale: Approximate overall course grades will be assigned on the following scale: 90%-100% = A, 80-89% = B, 70-79% = C, 55-69% = D, 54% and lower = F Academic Honesty Policy: Honesty. Because the university is an academic community with high professional standards, its teaching function is seriously disrupted and subverted by academic dishonesty. Such dishonesty includes, but is not limited to, cheating which includes giving/receiving unauthorized assistance during an examination; obtaining information about an examination before it is given; using inappropriate/unallowed sources of information during an examination; altering answers after an examination has been submitted; and altering the record of any grade. (Refer to the UH Student Conduct Code for further information. All students are expected to follow the Conduct Code). Plagiarism. Plagiarism includes, but is not limited to, submitting, to satisfy an academic requirement, any document that has been copied in whole or in part from another individual’s work without identifying that individual; neglecting to identify as a quotation a documented idea that has not been assimilated into the student’s language and style; paraphrasing a passage so closely that the reader is misled as to the source; submitting the same written or oral material in more than one course without obtaining authorization from Nā Kumu involved; and “dry-labbing,” which includes obtaining and using experimental data from other students without the express consent of the Kumu, utilizing experimental data and laboratory write-ups from other sections of the course or from previous terms, and fabricating data to fit the expected results. Plagiarism will not be tolerated. Any plagiarized work will received a score of 0 (zero) on the question plagiarized and a 10% grade reduction. (Refer to the UH Student Conduct Code for further information.) Special Accommodations: Any student who feels s/he may need an accommodation based on the impact of a disability is invited to contact me privately. I would be happy to work with you, and the KOKUA Program (Office for Students with Disabilities) to ensure reasonable accommodations in my course. KOKUA can be reached at (808) 956-7511 or (808) 956-7612 (voice/text) in room 013 of the Queen Lili'uokalani Center for Student Services. Additional assistance with study skill development, tutoring, and study groups may be obtained from the Student Success Center at Sinclair Library (http://gohere.manoa.hawaii.edu/)

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Course Schedule **The Kumu reserves the right to make changes to the course syllabus. Any changes will be

communicated with the students via Laulima Announcements **

All graded work is due by 11:55 pm HST by Friday, students may work as quickly as they wish during summer session, as all graded work (except the exam) is open from day one. Once the due date has passed, however, graded work will no longer be accepted. Late work will not be accepted. Feedback on graded material will be provided approximately 1 week after the due date. It is expected that students will spend approximately 33 hours total; 15 hours completing their lessons and 18 hours completing their graded activities.

Week 1 Module Topic Graded Work – DUE Friday

1 Lesson 1 – Why Measure? Body Composition In Children (1 hour 30 minutes)

Part 1: Why Measure? -- Knowledge Check (10 minutes) -- Measurement Project – Task 1* -- Find/Think/Share (30 minutes) Part 2: Types of Error -- Knowledge Check (10 minutes) -- Measurement Project – Task 2*

1 Lesson 2 – Weight To Calibrate (1 hour) -- Knowledge Check (10 minutes) -- Measurement Project – Task 3*

1 Lesson 3 – Who is Frankfurt? (1 hour) -- Knowledge Check (10 minutes) -- Measurement Project – Task 4 & 5*

Week 2

Module Topic Graded Work – DUE Friday 1 Lesson 4 – From Head to Toe, Measure Length As So (1 hour)


1 Lesson 5 – Not Too Tight, Not Too Loose (1 hour) -- Knowledge Check (10 minutes) -- Measurement Project – Task 7*

Week 3

Module Topic Graded Work – DUE Friday 1 Lesson 6 – Measure That Noggin (1 hour)


1 Lesson 7 – Everyone Needs a Little, Everyone Has a Little (1 hour 30 minutes)


*For all 9 tasks combined, the measurement project is expected to take 5 hours to complete

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Week 4 Module Topic Graded Work – DUE Friday

2 Lesson 1 – What a Riot, Collect Diet! (1 hour) -- Knowledge Check (10 minutes)

2 Lesson 2 – Recording the Details Now (1 hour) -- Knowledge Check (10 minutes) -- Skill Check (1 hour 30 minutes) -- Find/Think/Share (30 minutes)

2 Lesson 3 – Recalling the Details Later (1 hour) -- Knowledge Check (10 minutes) -- Skill Check (1 hour)

Week 5


2 Lesson 4 – What’s In Your Leftovers? (1 hour) -- Knowledge Check (10 minutes) -- Find/Think/Share (30 minutes) -- Skill Check (2 hours 30 minutes)

2 Lesson 5 – That Is a Frequent Question (1 hour) -- Knowledge Check (10 minutes) -- Find/Think/Share (30 minutes) -- Skill Check (30 minutes)

Week 6


3 Lesson 1 – Smiles, Eye Contact, And A Positive Tone; It’s The Little Things That Go A Long Way (1 hour 30 minutes)

-- Skill Check (30 minutes) -- Find/Think/Share (30 minutes) -- Case Studies (1 hour 30 minutes)

FINALS Course Review (30 minutes) Final Exam Exam - DUE Friday

Course Subject: FSHNCourse Number: 455Effective Term semester year: Summer 20174 Fall semester: 4 Spring semester: 4 Summer semester: Yes4 Alternate years: Full Course Title: Childhood Anthropometric and Dietary Assessment Field TechniquesOffering Status: RegularBANNER Course Title: Child Diet Anthropometry 7 Letter Grade: Yes7 CreditNo Credit: Yes7 Audit: Yes7 SatisfactoryUnsatisfactory: 7 Honors Medicine only: GenEd Core or H/S Lang Req: 8 Request approval8 Diversification Text: DBContact Hours: 1Number of Credits: 1Repeat Limit: 1Credit Limit: 2Lecture LEC: YesLaboratory LAB: Discussion DIS: YesSeminar SEM: LectureDiscussion combined LED: LectureLaboratory combined LEL: ThesisDissertation THE: Hybrid Technology Intensive HTI: Directed Reading or Research DRR: Field Experience PRA: Corequisite Courses: 0Major Restriction: NoneBanner codes of majors: N/AClass Standing Restriction: NonePrerequisite Courses: FSHN 185 Minimum grade for prereq: BBlanket requirements: noneCatalog Description: Teaches techniques for measuring anthropometry and collecting dietary intake in children; Online course imitates hands-on training through partnering with local organizations and the use of technology.20a Cross-listed Honors: 20a Chair Director: 20a Date: 20b Cross-listed Honors: 20b Chair Director: 20b Date: 21 Department Unit: HNFAS21 Chair Director: Halina M Zaleski21 Date: 2/10/2016First College or School: CTAHRFirst School Dean: Charles KinoshitaFirst School Date: Second College or School: Second School Dean: Second School Date: GenEd Director: GenEd Date: Grad Division Dean: Grad Division Date: VCAA: VCAA Date:

university of hawai‘i at mĀnoa uhm 1 form (add a …department/unit chair/director signature date...

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