Learning Outcome 1:
Demonstrate technical and scientific oral and written communication skills through the use of current and emerging technologies to enhance the practice and delivery of nutrition care in a professional and ethical manner. |
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Learning Outcome 2:
Comprehend the interrelationship among macro- and micronutrient intakes as the impact human health in normal and disease states. |
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Learning Outcome 3:
Integrate scientific, psychological, social, and economic aspects of the environment and examine how they individually and collectively affect food and nutrition, a healthy lifestyle, pleasurable eating, and food policy in diverse urban population groups. |
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Learning Outcome 4:
Utilize critical thinking skills in the design, interpretation, application, and ethical conduct of research. |
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Learning Outcome 5:
Based on the efficacy and strength of scientific evidence, collect data, assess nutrition status, determine nutrient requirements, develop and implement interventions for individuals and groups in a variety of practice-based settings, and document in appropriate records. |
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Learning Outcome 6:
Apply knowledge of management principles and systems in planning, monitoring, and evaluating dietetic services and practice for effectiveness, efficiency, and cost-containment as part of quality improvement. |
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Learning Outcome 7:
Evaluate contemporary principles of health policy, laws, regulations, and costs in the US and other countries to better understand the essential components of delivering health and nutrition services in urban and other settings. |
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Learning Outcome 8:
Behave professionally and ethically in dietetic service and practice and demonstrate the ability to participate in and conduct program evaluation. |
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