Nutrition and Foods (BS) - Dietetics

Shown here are the general learning goals of the program broken down into specific student learning outcomes (SLOs). These SLOs represent what a student should be able to do as a result of successfully completing this program. Student performance on these outcomes are routinely assessed by program faculty as a way of informing programmatic improvement efforts.

Goal Outcome

Students will apply beliefs, values, attitudes and behaviors for the professional dietitian level of practice.

  • Students are able to apply established guidelines to professional practice.
  • Students are able to demonstrate assertiveness, advocacy, and negotiation skills.
  • Students are able to demonstrate counseling techniques to facilitate behavior change.
  • Students are able to demonstrate effective and professional oral and written communication.
  • Students are able to describe the roles of others with whom the Registered Dietitian collaborates.

Students will demonstrate proficiency in research

  • Students are able to use current information technologies to locate and apply evidencebased guidelines and protocols.
  • Students are able to use professional literature to make ethical evidence-based practice decisions.

Students will develop and deliver information, products and services to individuals, groups and populations.

  • Students are able to apply knowledge of the role of environment and choices to enhance wellness in individuals and groups.
  • Students are able to develop an educational session or program/educational strategy for a target population.
  • Students are able to use the nutrition care process to determine and evaluate appropriate nutrition interventions.

Students will utilize strategic application of principles of management and systems in the provision of services to individuals and organizations.

  • Students are able to apply management and business theories and principles to deliver programs or services.
  • Students are able to apply safety principles related to food, personnel and consumers.
  • Students are able to apply the principles of human resource management.
  • Students are able to determine costs of services or operations, prepare budget and interpret financial data.
  • Students are able to develop outcome measures, use informatics principles and technology to collect and analyze data for assessment and decision making.
  • Students are able to explain the impact of a public policy position on dietetic practice.
  • Students are able to explain the impact of prevailing health care industry environment and trends on food and nutrition services.