Date Received
Spring 2009 Semester Assessment Report Form
DUE October 30, 2009
Directions: Please complete a form for each of the programs within your department. This
form was designed to provide a format for assessment reporting and should not be used to limit
the amount of information provided. Each box that is attached to each of the sections is designed
to adjust to varying lengths. If you have any questions, please contact Dr. Bea Babbitt at x51506
or via email at: bea.babbitt@unlv.edu.
1. Program Information:
Program Nutrition Sciences/Didactic Program in Dietetics
Department Kinesiology & Nutrition Sciences
College Allied Health Sciences
Program Laura Kruskall
Assessment
Coordinator
Semester Data Spring 2009
Collected
Report Laura Kruskall
Submitted by
Phone/email 895-4985; laura.kruskall@unlv.edu
Date Submitted 10/30/09
2. According to the Assessment Plan for this program, what were the planned assessments to be
conducted during the Fall 2008 Academic Semester? You may want to copy and paste from this
program’s assessment plan.
NOTE: Our accrediting body, The Commission on Accreditation for Dietetics Education
(CADE), released new educational standards and student learning outcomes that need to be
implemented in Spring 2009 and Fall 2010. The priority for this program is to review the current
curriculum and determine the method of assessment for each educational standard/student
learning outcome. This is what we are in the process of assessing.
Which outcomes for
this program were
measured?
How did you measure
the outcomes?
What results did you expect? If the
students performed well what would
their performance look like, i.e.
percentages, means, or comparisons to
a national standard?
____outcomes out of a total of ____ outcomes evaluated this semester.
1) All educational
Methods of assessment Data not collected yet- these
standards/student
for these new standards standards/SLOs are new. Outcomes
learning outcomes
were developed.
will be measured for our CADE
required by CADE
Program Assessment Report due in
2010.
2) Pass rate on the
2) Reports sent by ACT 3) Expect to meet program goal of
National Registration
80% of students will pass the exam on
Examination for
their first attempt.
Dietitians.
3. Results, conclusions, and discoveries. What are the results of the planned assessments listed
above? What conclusions or discoveries were made from these results? Describe below or
attach to the form.
Results, conclusions, and discoveries
1) See attached document that aligns course and method of assessment with
educational standards/student learning outcomes.
2) Based in the ACT five-year report, the first-time pass rate is 89% for our students.
This exceeds the CADE requirement and program goal of 80%.
4. Use of Results. What program changes are indicated? How will they be implemented? If
none, describe why changes were not needed.
1) The entire curriculum will be examined in detail over Spring and Summer 2010 to
ensure that all CADE educational standards/student learning outcomes are being met and
a method of assessment is established.
2) Considering our pass rate on the National Registration Examination for Dietitians
exceeds CADE requirements, we will continue to assess our program to ensure CADE
educational standards/student learning outcomes are being met.
5. Dissemination of results, conclusions, and discoveries. How and with whom were the results
shared?
Results will be shared with Nutrition Sciences faculty members and appropriate
administrators.
ELIGIBILITY REQUIREMENTS AND ACCREDITATION STANDARDS
DIDACTIC PROGRAM IN DIETETICS
Foundation Knowledge Requirements
& Student Learning Outcomes
1. Scientific and Evidence Base of Practice: integration of scientific information and research into
practice
KR 1.1. The curriculum must reflect the scientific basis of the dietetics profession and must include
research methodology, interpretation of research literature and integration of research principles into
evidence-based practice.
KR 1.1.a. Learning Outcome: Students are able to demonstrate how to locate, interpret, evaluate and
use professional literature to make ethical evidence-based practice decisions.
Course(s) Assessed: NUTR 426; NUTR 427; NUTR 431
Method of Assessment (NUTR 426): Students will use principles of the Scope of Dietetics Practice
Framework (SODPF), Code of Ethics, Evidence-Based Practice, and the Nutrition Care Process and Model
(NCPM), and specific tools [PubMed, American Dietetic Association Evidence Analysis Library (EAL), and
the Nutrition Care Manual (NCM)] when completing their learning modules, case studies, and exams
(when appropriate).
Method of Assessment (NUTR 427 and NUTR 431):
NUTR 427: Students will use principles of the SODPF, Code of Ethics, Evidence-Based Practice, and
the NCPM (ADIME Format), and specific tools (PubMed, EAL, and the NCM) when completing their
learning modules & case studies.
NUTR 431:
Students will complete a capstone project that includes a thorough literature review (with
appropriate references) on the background and pathophysiology of the disease or condition, the
financial impact, and current supplements and/or alternative therapies. Students will use the EAL, NCM,
and PubMed for their capstone project.
Students will develop patient/client handout materials using the EAL, NCM, and PubMed and will
complete a mock counseling session.
Students will present a poster at a professional meeting or a slide presentation to allied health
professionals.
KR 1.1.b. Learning Outcome: Students are able to use current information technologies to locate and
apply evidence-based guidelines and protocols, such as the ADA Evidence Analysis Library, Cochrane
Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for
Healthcare Research and Quality, National Guideline Clearinghouse Web sites.
Course(s) Assessed: NUTR 426; NUTR 427; NUTR 431
Method of Assessment (NUTR 426): Students will use principles of the Scope of Dietetics Practice
Framework, Code of Ethics, Evidence-Based Practice, and the Nutrition Care Process and Model (NCPM),
and specific tools [PubMed, American Dietetic Association Evidence Analysis Library (EAL), and the
Nutrition Care Manual (NCM)] when completing their learning modules, case studies, and exams (when
appropriate).
Method of Assessment (NUTR 427 and NUTR 431):
NUTR 427: Students will complete and present a case study using the NCPM (ADIME Format).
NUTR 431:
Students will complete a capstone project that includes a thorough literature review (with
appropriate references) on the background and pathophysiology of the disease or condition, the
financial impact, and current supplements and/or alternative therapies. Students will use the EAL, NCM,
and PubMed for their capstone project.
Students will develop patient/client handout materials using the EAL, NCM, and PubMed and will
complete a mock counseling session.
Students will present a poster at a professional meeting or a slide presentation to allied health
professionals.
2. Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional
dietitian level of practice.
KR 2.1. The curriculum must include opportunities to develop a variety of communication skills sufficient
for entry into pre-professional practice.
Course(s) Assessed: NUTR 370; NUTR 427; NUTR 431; NUTR 470
Method of Assessment (NUTR 370): Students will complete a debate.
Method of Assessment (NUTR 427): Using the NCPM, students will complete a written case study
(ADIME Format) and present the case study as if in front of the mock medical team.
Method of Assessment (NUTR 431):
Students will complete a capstone project that includes a thorough literature review (with
appropriate references) on the background and pathophysiology of the disease or condition, the
financial impact, and current supplements and/or alternative therapies. Students will use the EAL, NCM,
and PubMed for their capstone project.
Students will develop patient/client handout materials using the EAL, NCM, and PubMed and will
complete a mock counseling session.
Students will present a poster at a professional meeting or a slide presentation to allied health
professionals.
Students will present a poster at a professional meeting or a slide presentation to allied health
professionals.
Method of Assessment (NUTR 470): Students will make professional contacts, shadow dietetics
professionals, and provide a written report and evaluation of the experience.
KR 2.1.a. Learning Outcome: Students are able to demonstrate effective and professional oral and
written communication and documentation and use of current information technologies when
communicating with individuals, groups and the public.
Course(s) Assessed: NUTR 370; NUTR 427; NUTR 431; NUTR 470
Method of Assessment (NUTR 370): Students will complete a debate; must use visuals.
Method of Assessment (NUTR 427): Using the NCPM, students will complete a written case study
(ADIME Format) and present the case study as if in front of the mock medical team; must use visuals.
Method of Assessment (NUTR 431):
Students will complete a capstone project that includes a thorough literature review (with
appropriate references) on the background and pathophysiology of the disease or condition, the
financial impact, and current supplements and/or alternative therapies. Students will use the EAL, NCM,
and PubMed for their capstone project.
Students will develop patient/client handout materials using the EAL, NCM, and PubMed and will
complete a mock counseling session.
Students will present a poster at a professional meeting or a slide presentation to allied health
professionals.
KR 2.1.b. Learning Outcome: Students are able to demonstrate assertiveness, advocacy and negotiation
skills appropriate to the situation.
Course(s) Assessed: NUTR 429; NUTR 427; NUTR 431
Method of Assessment (NUTR 429): Students will learn the skills necessary for management.
Learning is verified via assignment s and exams.
Method of Assessment (NUTR 427): Students will answer questions and defend clinical decisions
when presenting to the mock medical team.
Method of Assessment (NUTR 431):
Students will learn about negotiating salaries, positions, job functions.
Students will learn to negotiate with patients/clients during the mock counseling session. Instructor
scripts each mock client and observes the counselor.
KR 2.2. The curriculum must provide principles and techniques of effective counseling methods.
Course(s) Assessed: NUTR 311/L; NUTR 431
Method of Assessment (NUTR 311/L): Students will begin to practice counseling skills. Emphasis is
placed on behaviors (comfort, non-verbal cues, resistance) and simple eating strategies.
Method of Assessment (NUTR 431): Students will complete a mock counseling session with the
instructor and classmates observing the session. Feedback on content, non-verbal cues, and other
comments is given to the counselor.
KR 2.2.a. Learning Outcome: Students are able to demonstrate counseling techniques to facilitate
behavior change.
Course(s) Assessed: NUTR 311/L; NUTR 431
Method of Assessment (NUTR 311/L): Students will begin to practice counseling skills. Emphasis is
placed on behaviors (comfort, non-verbal cues, resistance) and simple eating strategies.
Method of Assessment (NUTR 431): Students complete a mock counseling session with the instructor
and classmates observing the session. Feedback on content, non-verbal cues, and other comments is
given to the counselor.
KR 2.3.The curriculum must include opportunities to understand governance of dietetics practice, such
as the ADA Scope of Dietetics Practice Framework (SODPF), the Standards of Professional Performance
(SOP/SOPP) and the Code of Ethics for the Profession of Dietetics; and interdisciplinary relationships in
various practice settings.
Course(s) Assessed: NUTR 426; NUTR 427; NUTR 431
Method of Assessment (NUTR 426): Students will use principles of the Scope of Dietetics Practice
Framework, Code of Ethics, Evidence-Based Practice, and the Nutrition Care Process and Model (NCPM),
and specific tools [PubMed, American Dietetic Association Evidence Analysis Library (EAL), and the
Nutrition Care Manual (NCM)] when completing their learning modules, case studies, and exams (when
appropriate).
Method of Assessment (NUTR 427 and NUTR 431):
NUTR 427: Students will complete and present a case study using the NCPM (ADIME Format).
NUTR 431:
Students will complete a capstone project that includes a thorough literature review (with
appropriate references) on the background and pathophysiology of the disease or condition, the
financial impact, and current supplements and/or alternative therapies. Students will use the EAL, NCM,
and PubMed for their capstone project.
Students will participate in a more in depth discussion of the SODPF. Students are exposed to the
practice-specific SOP/SOPP.
Students will participate in a discussion on scope of practice, particularly when interacting with other
allied health professionals. Additional emphasis on giving exercise advice is included in the discussion.
KR 2.3.a. Learning Outcome: Students are able to locate, understand and apply established guidelines to
a professional practice scenario.
Course(s) Assessed: NUTR 426; NUTR 427; NUTR 431
Method of Assessment (NUTR 426):
Students will use principles of the Scope of Dietetics Practice Framework, Code of Ethics, EvidenceBased Practice, and the Nutrition Care Process and Model (NCPM), and specific tools [PubMed,
American Dietetic Association Evidence Analysis Library (EAL), and the Nutrition Care Manual (NCM)]
when completing their learning modules, case studies, and exams (when appropriate).
Students are exposed to specific position papers when an appropriate one exists.
Method of Assessment (NUTR 427 and NUTR 431):
NUTR 427: Students will complete and present a case study using the NCPM (ADIME Format). All
references must be appropriate.
NUTR 431: Students will complete a capstone project that includes a thorough literature review
(with appropriate references) on the background and pathophysiology of the disease or condition, the
financial impact, and current supplements and/or alternative therapies. Students will use the EAL, NCM,
and PubMed for their capstone project.
KR 2.3.b. Learning Outcome: Students are able to identify and describe the roles of others with whom
the Registered Dietitian collaborates in the delivery of food and nutrition services.
Course(s) Assessed: FAB 159; NUTR 429; NUTR 426; NUTR 427; NUTR 431
Method of Assessment (FAB 159): Students will learn all of the positions required for successful quantity
food production. Learning is verified with projects & exams.
Method of Assessment (NUTR 429): Students will learn the principles of dietetics management. Learning
is verified with projects & exams.
Method of Assessment (NUTR 426 & 427): Students will learn about the SODPF & NCPM in NUTR 426.
Collaboration with other allied health professionals are discussed with each disease/condition presented
in the class. Students must identify other professionals, especially coordination of care, in the case study
process.
Method of Assessment (NUTR 431): In the capstone project process, students must identify the financial
impact of the disease/condition in their case study. This requires identification of other health
professionals (i.e. pharmacists, social workers, educators in free programs).
3. Clinical and Customer Services: development and delivery of information, products and services to
individuals, groups and populations
KR 3.1.The curriculum must reflect the nutrition care process and include the principles and methods of
assessment, diagnosis, identification and implementation of interventions and strategies for monitoring
and evaluation.
Course(s) Assessed: NUTR 426, NUTR 427, NUTR 431
Method of Assessment (NUTR 426): Students will use principles of the Scope of Dietetics Practice
Framework, Code of Ethics, Evidence-Based Practice, and the Nutrition Care Process and Model (NCPM),
and specific tools [PubMed, American Dietetic Association Evidence Analysis Library (EAL), and the
Nutrition Care Manual (NCM)] when completing their learning modules, case studies, and exams (when
appropriate).
Method of Assessment (NUTR 427): Students will complete and present a case study using the NCPM
(ADIME Format).
Method of Assessment (NUTR 431):
Students will complete a capstone project that includes a thorough literature review (with
appropriate references) on the background and pathophysiology of the disease or condition, the
financial impact, and current supplements and/or alternative therapies. Students will use the EAL, NCM,
and PubMed for their capstone project.
Students will develop patient/client handout materials using the EAL, NCM, and PubMed and will
complete a mock counseling session.
Students will present a poster at a professional meeting or a slide presentation to allied health
professionals.
KR 3.1.a. Learning Outcome: Students are able to use the nutrition care process to make decisions, to
identify nutrition-related problems and determine and evaluate nutrition interventions, including
medical nutrition therapy, disease prevention and health promotion.
Course(s) Assessed: NUTR 426, NUTR 427, NUTR 431
Method of Assessment (NUTR 426): Students will use principles of the Scope of Dietetics Practice
Framework, Code of Ethics, Evidence-Based Practice, and the Nutrition Care Process and Model (NCPM),
and specific tools [PubMed, American Dietetic Association Evidence Analysis Library (EAL), and the
Nutrition Care Manual (NCM)] when completing their learning modules, case studies, and exams (when
appropriate).
Method of Assessment (NUTR 427): Students will complete and present a case study using the NCPM
(ADIME Format).
Method of Assessment (NUTR 431):
Students will complete a capstone project that includes a thorough literature review (with
appropriate references) on the background and pathophysiology of the disease or condition, the
financial impact, and current supplements and/or alternative therapies. Students will use the EAL, NCM,
and PubMed for their capstone project.
Students will develop patient/client handout materials using the EAL, NCM, and PubMed and will
complete a mock counseling session.
Students will present a poster at a professional meeting or a slide presentation to allied health
professionals.
KR 3.2 The curriculum must include the role of environment, food, nutrition and lifestyle choices in
health promotion and disease prevention.
Course(s) Assessed: NUTR 426, NUTR 427, NUTR 431
Method of Assessment (NUTR 426): Students will use principles of the Scope of Dietetics Practice
Framework, Code of Ethics, Evidence-Based Practice, and the Nutrition Care Process and Model (NCPM),
and specific tools [PubMed, American Dietetic Association Evidence Analysis Library (EAL), and the
Nutrition Care Manual (NCM)] when completing their learning modules, case studies, and exams (when
appropriate). Students will learn the appropriate treatment/care/Medical Nutrition Therapy (MNT) for
weight management, athletes/active individuals, eating disorders, and bone health.
Method of Assessment (NUTR 427): Students will learn the appropriate treatment/care/Medical
Nutrition Therapy (MNT) for cardiovascular diseases, diabetes, renal disease, GI diseases, pediatrics,
cancer, liver-related diseases, and critical care. Students will complete and present a case study using
the NCPM (ADIME Format).
Method of Assessment (NUTR 431):
Students will develop patient/client handout materials using the EAL, NCM, and PubMed and will
complete a mock counseling session. The role of environment, food, nutrition and lifestyle choices in
health promotion and disease prevention must be considered in the development of the educational
materials and counseling session.
Students will present a poster at a professional meeting or a slide presentation to allied health
professionals.
KR 3.2.a. Learning Outcome: Students are able to apply knowledge of the role of environment, food and
lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals
and groups
Course(s) Assessed: NUTR 431
Students will complete a capstone project that includes a thorough literature review (with
appropriate references) on the background and pathophysiology of the disease or condition, the
financial impact, and current supplements and/or alternative therapies. Students will use the EAL, NCM,
and PubMed for their capstone project.
Students will develop patient/client handout materials using the EAL, NCM, and PubMed and will
complete a mock counseling session. The role of environment, food, nutrition and lifestyle choices in
health promotion and disease prevention must be considered in the development of the educational
materials and counseling session. Students will be exposed to mock clients with varied ages, ethnic
backgrounds, and socioeconomic backgrounds.
Students will present a poster at a professional meeting or a slide presentation to allied health
professionals.
KR 3.3. The curriculum must include education and behavior change theories and techniques.
Course(s) Assessed: NUTR 431
Students will learn principles from the following theories: Transtheoretical Model of Change,
Cognitive Behavioral therapy, Motivational Interviewing, Motivational Intervention Model.
Students will develop patient/client handout materials using the EAL, NCM, and PubMed and will
complete a mock counseling session. Stages of change will be considered in the mock counseling session
and other theories will be applied as appropriate.
KR 3.3.a. Learning Outcome: Students are able to develop an educational session or
program/educational strategy for a target population.
Course(s) Assessed: NUTR 431
Students will develop patient/client handout materials using the EAL, NCM, and PubMed and will
complete a mock counseling session. Stages of change will be considered in the mock counseling session
and other theories will be applied as appropriate.
Students will present a poster at a professional meeting or a slide presentation to allied health
professionals.
4. Practice Management and Use of Resources: strategic application of principles of management and
systems in the provision of services to individuals and organizations
KR 4.1.The curriculum must include management and business theories and principles required to
deliver programs and services.
Course(s) Assessed: FAB 159, FAB 160, NUTR 429
Method of Assessment (FAB 159): Students will learn all of the principles required for successful
quantity food production. Learning is verified with projects & exams.
Method of Assessment (FAB 160): Students will learn all of the principles required for successful
hospitality purchasing. Learning is verified with projects & exams.
Method of Assessment (NUTR 429): Students will learn the principles of dietetics management. Learning
is verified with projects & exams.
KR 4.1.a. Learning Outcome: Students are able to apply management and business theories and
principles to the development, marketing and delivery of programs or services.
Course(s) Assessed: FAB 159, NUTR 429
Method of Assessment (FAB 159): Students will learn all of the principles required for successful
quantity food production. Learning is verified with projects & exams.
Method of Assessment (NUTR 429): Students will learn the principles of dietetics management. Learning
is verified with projects & exams.
KR 4.1.b. Learning Outcome: Students are able to determine costs of services or operations, prepare a
budget and interpret financial data.
Course(s) Assessed: FAB 159, FAB 160, NUTR 429
Method of Assessment (FAB 159): Students will learn all of the principles required for successful
quantity food production. Learning is verified with projects & exams.
Method of Assessment (FAB 160): Students will learn all of the principles required for successful
hospitality purchasing. Learning is verified with projects & exams.
Method of Assessment (NUTR 429): Students will learn the principles of dietetics management. Students
will complete projects that require budget preparation and interpreting financial data. Learning is
verified with projects & exams.
KR 4.1.c. Learning Outcome: Students are able to apply the principles of human resource management
to different situations
Course(s) Assessed: NUTR 429
Method of Assessment (NUTR 429): Students will learn the principles of human resource management
and will complete projects simulating real world experiences. NOTE: the course is taught by an
experienced clinical manager of Sunrise Hospital. Her projects mimic day to day experiences that
dietetic managers would encounter.
KR 4.2. The curriculum must include content related to quality management of food and nutrition
services.
Course(s) Assessed: FAB 159
Method of Assessment (FAB 159): Students will learn all of the principles required for successful
quantity food production. Learning is verified with projects & exams.
KR 4.2.a. Learning Outcome: Students are able to apply safety principles related to food, personnel and
consumers.
Course(s) Assessed: FAB 101, FAB 159
Method of Assessment (FAB 101): Students will earn a Serv Safe certification upon successful
completion of the course.
Method of Assessment (FAB 159): Students will learn all of the principles required for successful
quantity food production. Learning is verified with projects & exams.
KR 4.2.b. Learning Outcome: Students are able to develop outcome measures, use informatics principles
and technology to collect and analyze data for assessment and evaluate data to use in decision-making.
Course(s) Assessed: NUTR 427
Method of Assessment (NUTR 427): Students will use principles of the SODPF, Code of Ethics, EvidenceBased Practice, and the NCPM (ADIME Format), and specific tools (PubMed, EAL, and the NCM) when
completing their learning modules & case studies. Data collected using the various tools will be used to
assess and determine the nutrition diagnosis and intervention.
KR 4.3. The curriculum must include the fundamentals of public policy, including the legislative and
regulatory basis of dietetics practice.
Course(s) Assessed: NUTR 470
KR 4.3.a. Learning Outcome: Students are able to explain the impact of a public policy position on
dietetics practice.
Course(s) Assessed: NUTR 470
KR 4.4. The curriculum must include content related to health care systems.
Course(s) Assessed: NUTR 429
KR 4.4.a. Learning Outcome: Students are able to explain the impact of health care policy and
administration, different health care delivery systems and current reimbursement issues, policies and
regulations on food and nutrition services
Course(s) Assessed: NUTR 429
5. Support Knowledge: knowledge underlying the requirements specified above.
SK 5.1. The food and food systems foundation of the dietetics profession must be evident in the
curriculum. Course content must include the principles of food science and food systems, techniques of
food preparation and application to the development, modification and evaluation of recipes, menus
and food products acceptable to diverse groups.
Course(s) Assessed: FAB 159, FAB 160, FAB 361
Method of Assessment (FAB 159): Students will learn all of the principles required for successful
quantity food production. Learning is verified with projects & exams.
Method of Assessment (FAB 160): Students will learn all of the principles required for successful
hospitality purchasing. Learning is verified with projects & exams.
Method of Assessment (FAB 361): Students will learn the theories and principles of food science and will
apply these in the laboratory setting.
SK 5.2. The physical and biological science foundation of the dietetics profession must be evident in the
curriculum. Course content must include organic chemistry, biochemistry, physiology, genetics,
microbiology, pharmacology, statistics, nutrient metabolism, and nutrition across the lifespan.
Appropriate Required Courses:
CHEM 241/L: Organic Chemistry with lab
BIOL 223/L & BIOL 224/L: Anatomy & Physiology with lab
BIOL 241/L: Microbiology with lab
KIN 300: Statistics for the Health Sciences
NUTR 370: Nutrition in the Lifecycle
NUTR 450: Advanced Nutrition: Theory & Application. Topics include: genetics, pharmacology,
pathophysiology
NUTR 451 & NUTR 452: Nutrition & Metabolism I and II. Topics include: biochemistry, genetics,
nutrient metabolism
SK 5.3. The behavioral and social science foundation of the dietetics profession must be evident in the
curriculum. Course content must include concepts of human behavior and diversity, such as psychology,
sociology or anthropology.
Appropriate Required Courses:
9 credits of social sciences. Courses in psychology, sociology, and anthropology are allowed. Students
must take coursed in 3 different areas of social sciences.
Students must take a course that fulfills the university multicultural requirement.
Students must take a course that fulfills the university international requirement. NUTR 301
(Nutrition, Health, and Ethnic Issues is a required course that fulfills this requirement).