Goals and Objectives

1
Goals andObjectives

• M. Burns
• FCS 3151

2
Goals are...

• fairly broad
• sometimes idealistic
• often long term
• often not measurable
• somewhat unreachable

3
Objectives are...

• shorter term
• more specific
• more narrow in scope
• more likely measurable

4
Teaching objectives

• are sometimes called process objectives
• describe what educator or learner will do during
  instruction

5
Teaching objectives

• to teach the Food Guide Pyramid
• to discuss the relationship between diet and
  health

6
Outcome objectives

• behavioral or performance objectives
• describe what learners will be able to do, or how
  they are expected to behave following instruction

7
Outcome objectives

• to select foods consistent with Pyramid
  recommendations
• to understand fat intake-health relationship

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Advantageous for

• program designers
• learners
• others

9
Objective Components

• action (behavioral task)
• relevant conditions
• standards of performance

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Example

• Given a list of foods, classify each as to the
  FGP category to which it belongs

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Levels of Educational Objectives

• general instructional objectives
• specific learning outcomes

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Examples

• know current dietary fat recommendation
• states recommendations in own words
• identifies correct recommended level from list of
  choices

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Domains of Learning

• cognitive
• affective
• psychomotor

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Cognitive Domain

• evaluation
• synthesis
• analysis
• application
• comprehension
• knowledge

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Knowledge

• knows current dietary fat recommendations
• states recommendations in own words
• identifies correct recommendations from list

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Comprehension

• understands that fat and cholesterol are related,
  but separate substances
• explains (in own words) similarities and
  differences
• identifies correct explanations of similarities
  and differences

17
Application

• can apply fat recommendations in
  planning/evaluating food intake
• identifies daily food plans that have lt30 fat
  kcal
• compute fat kcal of daily food plans

18
Analysis

• differentiates among dietary lipids based on
  their relationships to various chronic diseases
• explains relationships (in own words)
• distinguishes between lipids based on chronic
  disease relationships

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Synthesis

• integrates knowledge and understanding of fat
  into useful whole
• explains (in own words) how fat intake fits into
  healthful dietary pattern

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Evaluation

• evaluates food choices using nutrition criteria
  as well as other factors
• justifies value of individual foods based on
  factors, including, but not limited to, nutrient
  criteria

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Affective Domain

• characterization
• organization
• valuing
• responding
• receiving

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Psychomotor domain...

• involves development of motor or manual skills
• not as relevant

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Just a Taste

• www.acf.dhhs.gov/programs/hsb
• Chapter 14