College of Applied Sciences
Program Goals and Student Learning Outcomes
As of 09/26/2006
Department: Health Sciences
Program: B.S. Nutrition and Dietetics
Program Goals:
Goal 1: Provide a quality undergraduate educational program in nutrition and dietetics.
Goal 2: Graduate well-trained professionals possessing the knowledge requirements for entry-level dietetics positions not requiring registration
and the skills required to pursue further training through graduate study or ADA-accredited dietetic internships.
Goal 3: Provide service to the region and the profession, the ND program and student association will participate in extracurricular activities and
service learning projects.
Student Learning Outcomes:
1.1: The Nutrition and Dietetics program will retain accreditation with the American Dietetic Association.
2.1: The program will maintain at least an 80% pass rate on the national registration examination.
2.2: Seniors enrolled in ND 439: Introduction to Professional Practice will be prepared to enter into a professional internship through mock RD
exam testing, learning interview techniques, and resume writing.
2.3: Seniors and graduates that pursue an internship will be positively evaluated by a six member Nutrition and Dietetics Advisory Council in the
following areas of competence:
a.
Professional behavior (respectful conduct and communication, dress, etc.), professional ethics (patient confidentiality, etc.), and
work ethic (timeliness, staying for entire shift, etc.)
b.
Academic preparation and knowledge
1
9/28/2006
Office of Assessment
College of Applied Sciences
Program Goals and Student Learning Outcomes
As of 09/26/2006
Department: Health Sciences
Program: B.S. Nutrition and Dietetics, continued.
Student Learning Outcomes:
2.4: Alumni will indicate satisfaction with the program. The satisfaction outcomes to be measured include:
a.
Academic preparation (overall and compared to other recent graduates)
1.
Food service
2.
Food science
3.
Food service management
4.
Clinical nutrition
5.
Nutrition science
6.
Research methods
b.
Employer expectations (ability to meet employer expectations for knowledge and skills)
2.5: Graduates will be evaluated as highly competent by dietetic internship preceptors and employers, where competence includes knowledge
and skills in the areas listed in outcome 2.4 that are applicable to the graduate's position.
3.1: 100% of students will participate in at least two nutrition-related campus or regional service activities before graduation.
2
9/28/2006
Office of Assessment