Nutrition and Dietetics (BS)

Program Educational Goals

The program will prepare students who will:

1. Demonstrate understanding of human organ system physiology.
2. Exhibit proficiency in principles of microbiology with an emphasis on the physiology, metabolism, diversity and interactions of bacteria and humans.  
3. Apply management theories to the development of programs or services. 
4. Evaluate a budget/financial management plan and interpret financial data. 
5. Demonstrate proficiency in understanding food selection and preparation as related to chemical and physical compositions and properties of food, as well as methods to achieve desirable sensory and nutritional attributes.
6. Develop a greater awareness and understanding of how discrimination, structural bias, and social inequities have developed over time to create the health disparities seen today, and describe how these may be overcome to achieve health equity. 
7. Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and Code of Ethics for the Profession of Nutrition and Dietetics. 
8. Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals and self-improvement.
9. Demonstrate competency in the practice of the nutrition care process, including principles and methods of assessment, diagnosis, interventions, monitoring and evaluation that are evidenced based and demonstrate integrated knowledge of metabolism, nutrient functions, food sources, physiologic systems and disease.
10. Demonstrate proficiency of nutrition metabolism and the scientific bases of nutrient requirements throughout the life cycle.