College of Allied Health Sciences
Nutrition and Dietetics (BS)
Program Purpose
The mission of the Bachelor of Science in Nutrition and Dietetics is to prepare graduates for careers in nutrition and allied health professions. There are two tracks within the program. The Didactic Program (DP) option provides graduates with foundation knowledge and skills in clinical, community and food systems management domains in preparation for successful careers as registered dietitians/nutritionists (RDNs).
The Nutrition with Science option provides graduates with a strong science oriented education with human nutrition expertise. The Nutrition with Science coursework prepares students for work in research laboratories, graduate study in nutrition, biological or biomedical sciences, or entrance into health professional programs such as medical, dental, physicians assistant and pharmacy schools.
Learning Outcomes
Clinical Skills
Students will demonstrate clinical competency as evident by a passing grade on a case study approach.
Core Knowledge
Students will demonstrate knowledge of core concepts in nutrition and dietetics including Food and Nutrition Sciences, Nutrition Care for Individuals and Groups, Management of Food and Nutrition Programs and Services, and Foodservice Systems.
Cultural Competencies
Students will demonstrate knowledge of cultural competency as evident in passing a cultural competency exam.
Mathematics
Students will demonstrate competency of basic mathematical skills required to be a dietitian.
Oral Communication
Students will demonstrate oral communication skills through successful completion of a capstone project oral presentation.
Written Communication Skills
Students will demonstrate writing competency in Writing Intensive courses.