Student learning outcomes

Graduates of the Diet and Exercise B.S. and M.S. program will:

  • Demonstrate understanding and technical competency in the fundamental principles and concepts of nutrition and exercise science.
  • Demonstrate proficiency in interpersonal communication and the ability to work successfully in teams to solve multidisciplinary problems.
  • Effectively prepare and deliver technical information to food science/human nutrition and exercise science professionals as well as to the general public.
  • Find, evaluate, and accurately interpret research literature.
  • Critically evaluate information, including the ability to distinguish verifiable facts from value claims, detect bias, and identify sources of conflicts.
  • Understand the dimensions of issues facing professionals in the field of nutrition and exercise science, including ethical, cultural, and environmental components.
  • Identify important health-related interactions between dietary nutrients and exercise used to assess and design dietary and exercise programs for maintenance of optimal health.
  • Evaluate and synthesize metabolic, dietary, and exercise research to devise advanced strategies in exercise and dietary intervention.
  • Design, conduct, and interpret research.
  • Apply theoretical information to solve practical problems.
  • Submit a paper for publication in a peer-reviewed journal.

In addition, diet and exercise students should be able to achieve the Knowledge Requirements (KRDN) as specified by the Accreditation Council for Education in Nutrition and Dietetics. These knowledge requirements are assessed through the following student learning outcomes. 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 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 Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.
  • KRDN 2.3 Assess the impact of a public policy position on nutrition and dietetics practice.
  • 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 an understanding of cultural competence/sensitivity.
  • KRDN 2.7 Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.
  • KRDN 2.8 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.
  • KRDN 3.1 Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition 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 Explain the processes involved in delivering quality food and nutrition services.
  • KRDN 3.5 Describe basic concepts of nutritional genomics.
  • KRDN 4.1 Apply management theories to the development of programs or services.
  • KRDN 4.2 Evaluate a budget and interpret financial data.
  • KRDN 4.3 Describe 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 Describe safety principles related to food, personnel and consumers.
  • KRDN 4.6 Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.