Indiana Partnership for Statewide
Education Course Development Grant Proposal
Internet Delivery of Nutrition
376: Principles and Applications in Nutrition
University of Southern Indiana
II. Abstract
The relationship between diet and health and the prevention of diseases through nutrition management is a dynamic field. Health care professionals utilize current nutrition information to direct decision-making in the care of their patients and themselves. Health care professionals wishing to complete their Bachelors degree in Health Services or Nursing and other disciplines needing to meet The University of Southern Indiana's core curriculum guidelines can enroll in Nutrition 376 "Principles and Applications in Nutrition”. The goal is to develop an advanced, 300 level interactive nutrition distance education course that will enhance learning about nutrition and its effects on the human body, and aid students in applying this knowledge. The intent is to offer this course through the Internet to reach the needs of students throughout Indiana who are geographically distant from a comprehensive, four-year university and for working professionals who need to further their education on their own time. This course applies to an undergraduate degree in Health Services already approved for delivery via distance learning. Total projected expenses are $22,750 with $11,550 coming from the University of Southern Indiana. A grant of $11,200 is requested from IHETS/IPSE Course Development Grant Program.
III. 1, 2. Need to be Addressed and Learners to be Served
The University of Southern Indiana offers a Baccalaureate degree in the Health Services program. This program provides health professionals who hold Associates degrees from a variety of health care disciplines with the opportunity to complete a bachelor's degree. A nutrition course is a requirement for both the Health Services and Nursing programs; programs approved for delivery via distance learning. Graduates from the Health Services program work in positions in various health care settings. The nutritional needs of patients they may care for is an important aspect of quality medical care. The field of nutrition is dynamic and accurate nutrition information and understanding of its application is critical when much of the information that the public hears is misinformation. Health care professionals need an understanding of nutrition to direct medical decision-making and decisions about their own nutrition.
Until fall 1999, healthcare professionals in Nutrition 376 included students majoring in nursing, dental assisting, dental hygiene, health services, occupational therapy, occupational therapy assisting, and respiratory therapy. Other enrollees have come from psychology and biology. Starting in the Spring semester 2000, this course has been approved as a core curriculum course for all disciplines throughout the University of Southern Indiana. The primary target audience for this course is professionals in Health Services and Nursing, but is also available to all disciplines in the University and to disciplines throughout the State of Indiana needing a health related course such as nutrition in their degree requirements.
Learners in the health care field and other related disciplines are often constrained by time, distance, and finances. Courses offered via the Internet offer these learners flexibility. The University of Southern Indiana School of Nursing and Health Professions supports distance learning. The School currently offers a RN-BSN completion program that provides required courses entirely by Internet. The B.S. completion program in Health Services is also offered via the Internet. Both of these programs attract students from throughout Indiana.
Our estimate of enrollment is based on previous enrollment and includes a combined total of 100 participants in the Spring, Summer, and Fall 2000 semesters. However, this estimate may be low considering the course has been approved in the core curriculum to meet the Health and Fitness requirement of disciplines throughout the University of Southern Indiana.
The purpose of this proposal is to request funding to develop the course, Nutr376 Principles and Applications in Nutrition, for first time delivery as an Internet delivered course. It is a core course of the Health Services program and would add to the other courses already offered through this program via Internet. It is a requirement for nursing and most other health profession degrees, and a core curriculum course of the University of Southern Indiana.
Evidence course is not being met in another way
At present, six courses are offered by IHETS in nutrition; four of these courses are offered through IHETS broadcast, interactive 2-way audio and 1-way video teleconferencing; one course is offered as an independent study-correspondence course; and the other by Internet. The course that is offered by IHETS on the Internet is a 100 level basic course with emphasis in nutrient needs, meal planning and preparation. Nutrition 376 builds on the 100-level course currently offered. It focuses attention on the nutritional needs of the developing human, how homeostatic relationships are maintained, why physiological functions go wrong, nutrition counseling, and integrates chemistry, anatomy, physiology, biochemistry, and physics.
4. Institution's Capacity to Complete and Commitment to Project
The faculty and staff in the School of Nursing and Health Professions are experienced in the development and implementation of computer mediated instruction courses as evidenced by the development of two completion degree programs, Health Services and Nursing, and nationally offered certification programs. The School will provide the hardware, software, and network access for the proposed course development. A letter of support for this project from the Dean of the School of Nursing and Health Professions is included in the appendix of this proposal. The letter supports the need for distance education offerings and identifies how the funds requested will be used to encourage other distance education courses.
3, 5 Instructional Goals are Consistent with Technology; Design and Delivery
Plan and its Effectiveness
The primary method of course delivery will be by the Internet. The Internet is useful in this type of offering because the participants are provided with the flexibility to learn within their own time schedule. The Internet allows the ability to offer additional information that expands the course content beyond the traditional instructional material. Computer conferencing software will be used for on-line discussion of the course content and e-mail will be used to foster individual communication between faculty and students. The project director will evaluate the current content for use in the WEB format, revise or develop course activities, identify WEB resources, and complete evaluation reports. Conferencing software, Webboard 2.0, will also be provided for students to complete assignments and discuss course content on a weekly basis. E-mail will be used for individual communication between faculty and students. Meetings, via IHETS, three times during the semester will provide the students with classroom interaction with faculty and students and will encourage successful completion of the course assignments by the students.
Weekly learning modules will be developed that will focus on specific course concepts. Each module will consist of learning objectives, assignments, links to appropriate Internet sites such as the United States Department of Agriculture, Economic Research Service, National Agricultural Library, and Food and Nutrition Service offerings, study questions to guide learning, and interactive learning assignments that will require application of the content such as case studies. Participants will be asked to share their thoughts, questions, and discuss issues through the use of Internet conferences developed for this offering. A planning committee has been established to provide expertise in the development of teaching strategies for the modules.
6. How the Instructional Design will meet needs of Target Audience
The instructional design of this course will allow students who are geographically distant from a comprehensive, four-year university and do not have easy access to a baccalaureate education to participate. Furthermore, students who are interested in a B.S. degree in Health Services and are employed full-time can further their education at their convenience and in their own community. Offering Nutrition 376 will also provide other distant students with an opportunity to enroll in a distance education course that meets core curriculum requirements for a bachelor degree.
7. Evidence of a complete course evaluation plan
A formative evaluation tool has been developed by the School of Nursing and Health Professions that will be sent to the participants midway through the semester. The tool requests participant feedback on the quality of instruction, the most useful learning activities, the type of distance education modality most helpful to them, and any suggestions to improve the offering.
The tool will be administered midway through the semester. Results of the evaluation may support faculty modifying the remainder of the course if needed. The tool will be re-administered at the end of the course offering as a part of the summative evaluation. Learning outcomes will be compared to previous outcomes of students who took the course in the traditional classroom setting.
8. Transferability Plans
Faculty are committed to sharing the development and implementation process of this offering as well as the evaluation results. The School of Nursing and Health Professions faculty encourage peer review of this course.
9. Information on how the course fits with other efforts in Indiana
This course is available to graduates with associate degrees from other institutions who want to complete a bachelor degree and cannot travel long distances. The course would be available to both Health Services program majors and for other health care degrees throughout the University of Southern Indiana.
10. Marketing Plan
Target audiences will learn about Nutrition 376 through statewide marketing through USI, class schedule brochures, and on-line marketing. Faculty can disperse information about the course at conferences they attend. Students from Vincennes University, where articulation agreements have been formed, would also receive information about this course.
11. Project Schedule/Timeline
August, 1999 - Examination of IHETS Internet courses and other
December, 1999 Internet offerings throughout the United States. Participation in IHETS educational offerings.
January - April, 2000 Development of the course and Webpages
May, 2000 Completion of the Webpages
June, 2000 Review by Planning Committee, Ms. Hermes and Mr. Butterfield
July, 2000 Marketing through the USI catalog and Internet Site
August, 2000 Classes begin at USI. Course offered
October, 2000 Midterm evaluation for the course
December, 2000 Final evaluation for the course
12. Key Course Development Personnel
Julie L. McCullough, MS, RD, LDN - Assistant Professor and project director, has 15 years in nutrition education and practice. She has designed this course and is primary professor for this course. She will evaluate and develop course content and technological applications in the WWW course.
Charles Anstett - Computer and Internet Services Coordinator. Experienced with Web page design. He will develop course Web pages for the Internet and provide technical support to students and faculty.
Barb Yates, Administrative Assistant - She will provide secretarial support and course editing support.
Planning Committee
Carol Hermes - She will provide consultation in the design, implementation, on-line marketing of the course; review of the course, and feedback. Ms. Hermes has developed several courses for the Internet.
Rohn Butterfield - He will provide consultation in the design and review of the course and provide feedback. Mr. Butterfield has developed several courses for the Internet.
Julie L. McCullough
Present Position: Instructor
Educational Preparation: University of Tennessee, Knoxville, Doctoral Candidate emphasis in Nutrition Policy
University of Tennessee, Knoxville, Masters of Science, Nutrition, 1991.
Purdue University, Bachelors of Science, Nutrition, 1988.
Experience:
Nutrition Instructor at the University of Tennessee, Knoxville
Implemented one nutrition course for multidisciplines. Developed, implemented, and evaluated clinical nutrition courses for dietetic interns.
Licensure and Certification:
Previously licensed in the State of Tennessee. Completing transfer to certification in Indiana at present.
Professional Membership:
American Dietetic Association
