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Major Goals and Program Assessment

Core measures of student learning outcomes and program asessment

Food and Nutrition Goals and Program Assessment Documents

FN Mission and Vision (FN Mission & Vision)

The Food and Nutrition Major (FN) is based on the Food and Nutrition Board (FNB) of the Institute of Medicine of the National Academy of Sciences. The FNB is a multidisciplinary group of biomedical scientists with expertise in various aspects of nutrition, food science, biochemistry, medicine, public health, epidemiology, food toxicology and food safety.

The FN major trains students for careers pertaining to the diverse issues of food, nutrition and health. With the quickening pace of technological changes in our food supply and increasing understanding of how food affects our health, it is imperative that FN majors are able to examine and evaluate the complex interrelationships of food, food safety and nutrition issues of central importance to health policy. FN envisions its students to be in an excellent position to examine and provide guidance on issues of food and health today and into the 21st century.

The Dietetics Option is a nationally accredited program adhering to guidelines established by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Students pursuing career goals in the dietetic field will qualify for post-graduate dietetic internship programs which can lead to membership in the Academy of Nutrition and Dietetics and Registered Dietitian status. Upon completion of a dietetic internship, graduates are eligible to take the registration examination to become Registered Dietitians. Dietitians are members of the professional health care team and serve as facilitators who translate scientific knowledge into practical applications so that consumers and patients can make informed decisions about their diet and health.

Nutritional Science is an option under the Foods and Nutrition Major that integrates the core nutrition science courses with additional courses in the laboratory sciences. The mission of the program is that the Nutrition Science Program will provide a program of study necessary to enter medical, dental, veterinary, Pharm D Schools and Graduate programs for the Master of Science, and PhD. The Nutrition Science Program will promote an appreciation for the multidiscipline nature of modern utrition research. The program prepares students with a sound scientific understanding of complex nutrition issues related to research and medicine.

FN Goals (FN BS Program Goals)

The program prepares graduates for entry-level nutrition careers and/or admittance to nutrition related postgraduate training programs.
The program will prepare students (dietetic option) who meet the Didactic components defined by the Accreditation Council for Education in Nutrition and Dietetics.
The program will produce graduates with the knowledge and skill base to be successful professionals in the food and nutrition field.

FN Student Learning Outcomes

Section 1: Scientific and Evidence Base of Practice: integration of scientific information and research into practice

1.1 Students demonstrate how to locate, interpret, evaluate and use professional literature.
1.2 Students use current information technologies.

Section 2: Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice

2.1 Students demonstrate effective professional oral and written communication.
2.2 Students are able to demonstrate assertiveness, advocacy and negotiation skills.
2.3 Students are able to demonstrate counseling techniques.
2.4 Students are able to locate, understand and apply established guidelines.
2.5 Students are able to identify and describe the roles of others.

Section 3: Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations

3.1 Students use the nutrition care process to make decisions.
3.2 Students apply knowledge of the role of environment, food and lifestyle choices.
3.3 Students develop an educational session or program/educational strategy for target populations.

Section 4: Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations

4.1 Students apply management and business theories and principles.
4.2 Students determine costs of services or operations.
4.3 Students apply the principles of human resource management to different situations.
4.4 Students apply safety principles.
4.5 Students develop outcome measures, use informatics principles and technology to collect and analyze data.
4.6 Students explain the impact of a public policy on dietetics practice.
4.7 Students explain the impact of health care policy, administration, different health care delivery systems and current reimbursement policies.

Section 5: The food and food systems foundation of the dietetics profession must be evident in the curriculum.

5.1 Students are able to identify the types of foodservice operations in existence.
5.2 Students are able to identify the interrelated parts that make up a foodservice system.
5.3 Students will understand the techniques of food preparation and application to the development, modification and evaluation of recipes and menus.
5.4 Students will demonstrate knowledge of techniques of food preparation and application to the development, modification and evaluation of recipes and menus.
5.6 Students will demonstrate knowledge of standards of purchasing of food.

Section 6: The physical and biological science foundation of the dietetics profession must be evident in the curriculum.

6.1 Describe the mechanism of action of essential nutrients in health promotion and disease prevention.
6.2 Describe the mechanism of action of bioactive nonnutrients in health promotion and disease prevention.
6.3 Determine nutrient needs across the lifespan.
6.4 Integrate knowledge of the use of nutrients at the molecular, cellular and organ level.
6.5 Integrate genetic, physiologic and biochemical mechanisms by which food and nutrients promote optimal health.
6.6 Understand and demonstrate the scientific method and the application of research methodologies.
6.7 Interpret basic statistics used in nutrition and medical research.

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