Background:

The purpose of this assignment was for EDAE 639 students to create objectives for the course we are developing. Students were to write 3-5 primary objectives (overarching course goals) and 5-10 specific (topic-level) objectives.
dev

Writing Objectives for FSHN 350:

A long-term goal for the course redesign is to develop a comprehensive set of specific objectives for every topic covered. In theory, the specific objectives will flow from the course goals (primary objectives) below, which will flow from the course description. Our plan is to include the course description and course goals in the syllabus and then provide the specific objectives with each topic of the course as it is taught. Additionally, the impact of providing the objectives will be evaluated.

Primary Objectives:

Currently, the following eight “primary” objectives are listed on the FSHN 350 syllabus. These are things that students should be able to do upon completion of this course.

  1. Demonstrate an understanding of the methods of nutritional assessment including the strengths and weaknesses of each method.
  2. Identify the various sets of dietary reference intakes and dietary recommendations and discuss how they were formulated.
  3. Identify the structures and explain the functions of the macronutrients (carbohydrates, proteins, lipids) and major micronutrients (vitamins and minerals).
  4. Explain the pathways in which endergonic and exergonic processes are used to synthesize adenosine triphosphate from the available energy found in carbohydrates, proteins, fatty acids, and alcohol.
  5. Demonstrate an understanding of the processes of digestion, absorption, and metabolism of the macro- and micro-nutrients.
  6. Identify the major threats to human health associated with specific nutrient excesses and deficiencies.
  7. Explain energy metabolism as it relates to substrate and energy balance.
  8. Discuss the thermodynamic principles that underlie the energy balance equation as related to body weight regulation.

Specific Objectives (Lipids):

Below are several examples of specific, lecture-level objectives for one of the topics under primary objective #3 above, related to understanding the structures of lipids.

Conditions Standards/criteria for achievement Behavior (objective) Level of Bloom’s Taxonomy
Given a structural drawing of any of the following fatty acids (see example above): palmitic, stearic, oleic, α-linolenic, linoleic, arachidonic, and eicosapentaenoic Using the Common, Delta, and Omega naming systems. Locate all of its double bonds Knowledge
Identify the fatty acid using each of the naming systems Application
Describe its level of saturation Understanding
Classify it as cis or trans Application
Considering the structures of glucose and palmitate Using nutrient densities of 9 kcal/g and 4 kcal/g for fatty acids and carbohydrates, respectively. Explain why fatty acids have more kcal/g than carbohydrates. Application
Using the 18 carbon fatty acids stearic acid and oleic acid as examples Principles of fatty acid biochemistry and physiology related to saturation. Explain the primary difference between saturated and unsaturated fatty acids. Knowledge
Describe how the level of saturation influences the shape of a fatty acid molecule. Knowledge, application
Propose how the level of saturation might influence how closely together fatty acids are packed in foods or biological membranes. Synthesis
Given the two fatty essential acids α-linolenic acid and linoleic acid. Using principles of essentiality, elongation and desaturation, the Common, Delta, and Omega naming systems, and an understanding of the differences between n-6 and n-3 fatty acids. Explain why each is essential. Application
List their Delta and Omega names, specifying the location of their double bonds. Application, Knowledge
Describe the type of PUFAs that can be formed from each, and list one specific example. Application, Knowledge
Explain why linoleic acid cannot be converted to α-linolenic acid) in the human body. Application
List examples of foods from which each fatty acid is derived. Knowledge
Contrast the physiology of the two fatty acids (and other fatty acids in their respective group) and speculate what the impact might be on health when consuming a diet rich in one type versus the other. Analysis, synthesis
Given the fatty acid palmitic acid Using principles of beta oxidation Solve a problem such as the following:How many kcal will be produced through beta-oxidation one molecule of Palmitic acid? In your answer:Categorize palmitic acid by level of saturation, list its Delta and Omega names, explain which parts of the fatty acid are used to produce ATP, and calculate the number of ATP are produced and name the location(s) where it takes place. Knowledge, understanding, application
Given a list of lipoproteins and the % composition of triglycerides, cholesterol, and proteins in each Understanding of lipoprotein classification by density. Classify each of the lipoproteins as Chylomicron, VLDL, LDL, or HDL. Knowledge, understanding
List the primary function of each lipoprotein.
List the apolipoproteins associated with each lipoprotein.
Describe how each of the apolipoproteins helps its associated lipoprotein to achieve its primary function.