Career/Technical courses are tracked within programs for purposes of Carl Perkins funding and budgetary planning. Indicate all degree or certificate programs for which this course will be required. Programs in which course will be required Division Fitness & Lifestyle Specialist Health, Physical Education & Athletics Part 3: Outcomes, Assessments, Topics List course outcomes, Core Learning Outcomes (CLOs), and Assessments The information in this section should be used to create your course outline and syllabus. How are Lane’s Core Learning Outcomes emphasized and measured or demonstrated through course assessments? Please indicate which are linked to your course outcomes. Need help? Contact Tammy Salman, Faculty Coordinator, Assessment and Curriculum Development or Sarah Lushia, Core Learning Outcomes Coordinator. You do not need a CLO for COURSE-LEVEL LEARNING OUTCOMES (course outcomes) ASSESSMENTS Include each course outcome. specific assignments you will EXAMPLE CLO 1.2: EXAMPLE use to measure/observe Upon successful completion of this course, students will be able to: Determine information student attainment of 1. Describe and explain general plant structure and need, find and cite relevant outcomes. For assessment function in relation to plant growth and development. information ideas see 2. Demonstrate knowledge of horticultural principles in the cultivation of plants. CLO 5: 5.1 Differentiate and apply the scope of practice for fitness Case Scenarios; professionals when giving advice about nutrition and instruction; client when to refer to a dietician. feedback; Quizzes and Exams CLO5: 5.2 Analyze and consider nutrition information to determine Research reports on food validity and practicality. groups and function; Case studies; Quizzes and Exams CLO2: 2.2 Interpret how cultures and traditions affect food choices Research and presentations to assist clients in selecting healthier diets. on international cuisines CLO 4: Utilize effective and motivational communication when Client feedback. Writing providing nutrition, wellbeing and weight loss, gain or assignments. Oral management guidance with clients. presentation. CLO2: 2.2 Demonstrate how to educate a diverse range of clients on Client feedback; Case Studies; Quizzes and Exams methods and techniques of optimum nutrition.
Career/Technical courses are tracked within programs for purposes of Carl Perkins funding and budgetary planning. Indicate all degree or certificate programs for which this course will be required. Programs in which course will be required Division Fitness & Lifestyle Specialist Health, Physical Education & Athletics Part 3: Outcomes, Assessments, Topics List course outcomes, Core Learning Outcomes (CLOs), and Assessments The information in this section should be used to create your course outline and syllabus. How are Lane’s Core Learning Outcomes emphasized and measured or demonstrated through course assessments? Please indicate which are linked to your course outcomes. Need help? Contact Tammy Salman, Faculty Coordinator, Assessment and Curriculum Development or Sarah Lushia, Core Learning Outcomes Coordinator. You do not need a CLO for each course outcome. EXAMPLE CLO 1.2: Determine information need, find and cite relevant information COURSE-LEVEL LEARNING OUTCOMES (course outcomes) EXAMPLE Upon successful completion of this course, students will be able to: 1. Describe and explain general plant structure and function in relation to plant growth and development. 2. Demonstrate knowledge of horticultural principles in the cultivation of plants. ASSESSMENTS Include specific assignments you will use to measure/observe student attainment of outcomes. For assessment ideas see CLO 5: 5.1 CLO5: 5.2 CLO2: 2.2 Differentiate and apply the scope of practice for fitness professionals when giving advice about nutrition and when to refer to a dietician. Analyze and consider nutrition information to determine validity and practicality. Interpret how cultures and traditions affect food choices to assist clients in selecting healthier diets. Case Scenarios; instruction; client feedback; Quizzes and Exams Research reports on food groups and function; Case studies; Quizzes and Exams Research and presentations on international cuisines CLO 4: Utilize effective and motivational communication when providing nutrition, wellbeing and weight loss, gain or management guidance with clients. Client feedback. Writing assignments. Oral presentation. CLO2: 2.2 Demonstrate how to educate a diverse range of clients on methods and techniques of optimum nutrition. Client feedback; Case Studies; Quizzes and Exams
fls_110_new_course_coach_healthy_eating.docx