Student Learning Outcome Measures

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These concur with and are based on the Commission on Accreditation for Dietetics Education (CADE) 2008 guidelines.

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.