Dietetics Program Mission and Goals

Dietetics Program Mission and Goals

Mission Statement

The mission of the Iowa State University Didactic Program in Dietetics is to prepare graduates for entry into graduate programs leading to eligibility for the CDR credentialing exam to become registered dietitian nutritionists and careers in nutrition and dietetics.

Goals and Objectives

Goal 1

Graduates will gain knowledge and skills for successful participation in supervised practice programs, graduate programs, and employment related to food and nutrition.

Objectives

  • At least 80% of dietetics students complete degree program requirements within three years (150% of program length).
  • At least 80% of diet and exercise students complete degree program requirements within four years (150% of program length).
  • At least 80 percent of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.
  • Of program graduates who apply to a supervised practice program, at least 80 percent are admitted within 12 months of graduation.
  • At least 90% of one-year alumni survey respondents indicate they are confident to perform successfully in a supervised practice program, graduate program, or employment.

Goal 2

Graduates will expand the pool of allied health professionals to provide health care in Iowa and beyond its borders.

Objectives

  • The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
  • At least 80% of one-year alumni survey respondents indicate pursuing an advanced degree, supervised practice, or dietetics-related employment.
  • At least 80% of surveyed supervised practice program directors rate DPD graduates as prepared or very well prepared.

The program outcomes data are available upon request.

Core Knowledge Outcomes

Upon completion of the program, students will be able to:

  • KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
  • KRDN 1.2 Select and use current information technologies to locate and apply evidence-based guidelines and protocols.
  • KRDN 1.3 Apply critical thinking skills.
  • KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
  • KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionists and the Code of Ethics for the Profession of Nutrition and Dietetics.
  • KRDN 2.3 Assess the impact of a public policy position on the nutrition and the dietetics profession.
  • KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
  • KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
  • KRDN 2.6 Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity, and inclusion.
  • KRDN 2.7 Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.
  • KRDN 2.8 Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
  • KRDN 2.9 Defend a position on issues impacting the nutrition and dietetics profession.
  • KRDN 3.1 Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions.
  • KRDN 3.2 Develop an educational session or program/educational strategy for a target population.
  • KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
  • KRDN 3.4 Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).
  • KRDN 3.5 Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.
  • KRDN 3.6 Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.
  • KRDN 4.1 Apply management theories to the development of programs or services.
  • KRDN 4.2 Evaluate a budget/financial management plan and interpret financial data.
  • KRDN 4.3 Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
  • KRDN 4.4 Apply the principles of human resource management to different situations.
  • KRDN 4.5 Apply safety and sanitation principles related to food, personnel and consumers.
  • KRDN 4.6 Explain the processes involved in delivering quality food and nutrition services.
  • KRDN 4.7 Evaluate data to be used in decision-making for continuous quality improvement.
  • KRDN 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
  • KRDN 5.2 Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.
  • KRDN 5.3 Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting an elevator pitch).
  • KRDN 5.4 Practice resolving differences or dealing with conflict.
  • KRDN 5.5 Promote team involvement and recognize the skills of each member.
  • KRDN 5.6 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.